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Fsa 205-Assignment 1-Winter 2024

The document outlines an assignment focused on recipe costing for a dish called Spaghetti with Zucchini and Tomato, requiring calculations for total cost, cost per portion, and adjustments based on spice factors. It also includes questions about determining the Q factor for a restaurant's menu items and calculating the spice factor percent based on food purchases. The assignment is structured to assess understanding of food cost management in a restaurant setting.

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2 views3 pages

Fsa 205-Assignment 1-Winter 2024

The document outlines an assignment focused on recipe costing for a dish called Spaghetti with Zucchini and Tomato, requiring calculations for total cost, cost per portion, and adjustments based on spice factors. It also includes questions about determining the Q factor for a restaurant's menu items and calculating the spice factor percent based on food purchases. The assignment is structured to assess understanding of food cost management in a restaurant setting.

Uploaded by

kaursimar23456
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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ASSIGNMENT 1- RECIPE COSTING

Recipe Name: Spaghetti with Zucchini and Tomato (entree)

No. of portions: 4 servings


True Cost per portion: __________

FC%: ___X_____

Spice Factor: 3.5%


Q Factor: $1.03
Selling Price: ___X____
Recipe (EP) Yield Converted AP EP Extended
Ingredient AP Cost
Quantity Percent Cost Cost Cost
$8
Spaghetti,
1# 100% for 12/1#
uncooked
case
$32.40
Olive Oil 1⁄4 cup 100% for 4/1-Gal
case
$28.87
Onion, diced 8 oz 77% for 50#
bag

Zucchini, diced 1# 89% $0.74/#

Tomato, diced. 1# 96% $1.86/#

Garlic, 1⁄2
$12.20/5#bag
minced oz 85%

Total
Cost per Portion
Cost per Portion with Spice Factor Adjustment
True Cost per Portion (Q factor is applicable for this dish)

THIS QUESTION IS OUT OF 8 MARKS TOTAL. PLEASE SHOW ALL CALCULATIONS AND
FILL IN THE TABLE. FIND TOTAL COST, COST PER PORTION, COST PER PORTION
WITH SPICE FACTOR ADJUSTMENT, AND TRUE COST PER PORTION ( THIS IS AN
ENTRÉE)
ASSIGNMENT 1- RECIPE COSTING

QUESTION 2-

A- A restaurant offers each guest a cup of the soup du jour (which rotates daily), a
house salad with their choice of dressing (vinaigrette, French, ranch, or blue
cheese), choice of rice or baked potato, mixed vegetables, and bread sticks with the
purchase of each entrée. Using the information below, what should the restaurant’s
Q factor be? A restaurant offers appetizers, entrees (with choice of sides), and
dessert. Which of these categories should utilize a Q Factor in determining the cost
per portion? / 4 MARKS

Costs per portions:


Beef barley soup - $0.28

Chicken noodle soup - $0.21

Manhattan clam chowder - $0.35

Cream of potato soup - $0.26

Plain house salad - $0.62

Vinaigrette dressing - $0.07

French dressing - $0.08


ASSIGNMENT 1- RECIPE COSTING

Ranch dressing - $0.09


Blue cheese dressing – $0.29

Rice - $0.10

Baked potato - $0.19


Mixed vegetables - $0.18
Bread sticks - $0.11

QUESTION 3-

1. A restaurant purchases $40,000 in food in a given quarter. During the same


period, it purchases

$1,600 worth of ingredients that are considered as part of the spice factor.
What is the

restaurant’s spice factor percent? /- 3 MARKS

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