URGENT GUYS!
• How do you compare the actual price difference between the edible portion of a whole, raw product and a pre-prepared “ready to eat” product.
• What information covered in this chapter is needed to accurately calculate the amount of product to purchase for a forecasted customer count?
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Explanation:
A standard recipe served in standard portions has a standard portion cost. A standard portion cost is simply the cost of the ingredients (and sometimes labor) found in a standard recipe divided by the number of portions produced by the recipe. Standard portion costs change when food costs change, which means that standard portion costs should be computed and verified regularly, particularly in times of high inflation.
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