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Chapter 7
Yield & Price Factor
Objectives
Upon understanding this chapter students
Will be able to : Define Yield and Price Factor Calculate the Yield % Calculate the Yield Factor Plan consumption cost for Banquet
Definition - Yield
To produce something as a result of work, activity, or calculation.
The weight of cook food is called:
Processed weight Or
Yield
Yield %
Processed weightYield % = 100% X
Purchased weight
Yield Factor
Processed weightYield Factor =
Purchased weight
Example
6LB of oranges were purchased to make
Freshly squeezed orange juice. 5Lb Orange juice produced.
Yield % = 5Lb / 6LB X 100%
Processed Weight Processed Weight = Purchased weight X Yield FactorExample:The yield factor of veal is .80,
calculateThe processed weight of 3lb 7oz of
veal.
Processed Cost
Purchased Cost – is the cost of unit of weight of the raw product.
Processed Cost – is the value of one cooked weight.
Total CostProcessed Cost =
Processed Weight
Example (imperial Units) 10 lb of meat were purchased at
$3.59/lb. Find the processed cost. Step 1 – Total cost =3.59 X 10
=35.90
Step 2 – Processed cost = 35.90/ 8lb = 4.49/lb
Price Factor
Processed Cost Price Factor =
Purchased Cost
Example: Cost purchased = $4.30Processed cost = $5.00
Price Factor $5 divided by $4.30 =1.163
Example 2.5 kg chicken purchased @$10.60 Processed Cost =Unknown Price Factor = 1.125Step 1 – Purchased cost/kg =
$10.60/2.5kg = $4.24/kgStep2 - Proc. Cost= Purch Cost X Price
Factor $4.24 X1.125 = $4.77