Question

A restaurant has a recipe for the following that serves 300 people throughout the year. The recipes are specified to serve 30 portions per batch.

a. If a cook uses 75 grams of butter for scones instead calculate the economic loss that may occur.

b. What if larger cutter was used and yielded 23 servings instead of 30 servings? Calculate the changes in cost.

c. Calculate the quantity adjustment for the following

1. How much flour is needed to serve 16

2. How much mince is needed to serve 9

3. How much butter is needed to serve 12

4. How much mince is needed to serve 9

5. How much buttermilk is needed to serve 16

6. How much kidney beans is needed to serve 12

7. How much corn flour is needed to serve 12

8. How many chillies are needed to serve 12

9. How much mince is needed to serve 15

10. How much sugar is needed to serve 16

11. How many chillies are needed to serve 24

12. How much tomatoes is needed to serve 12

13. How much corn flour is needed to serve 24

Answer 1

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Answer 2

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