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RD Exam Calculations
Terms in this set (20)
= # of servings/total number servings of all items in that category that day
Ex: if 205 total servings were served that day, and only 35 were served, popularity index?
popularity index = 35/205 = 17%
= sales/customers served
helps determine trends in customer satisfaction
= portion size x # of servings
Ex: You purchase an 18 lb ready-to-cook turkey @ $0.68/lb. The AP price is $12.24. After cooking/slicing, edible portion is 9.9 lb. What is the EP cost per pound?
$12.24/9.9 lb = $1.24 EP cost/lb
Amount to Purchase
= EP/% yield
Ex: How much beef should be purchased to produce 20, 4 oz servings if it has 50% yield?
4 oz x 20 servings = 80 oz = 5 lb EP
5 lb/0.50 = 10 lb
Ex: How many servings ca you get from 9 lb raw meat with a 30% shrinkage if serving size is 5 oz?
0.30 x 9 lb = 2.7 lb lost while cooking
9 lb raw - 2.7 lb lost = 6.3 lb = 100.8 oz
100.8 oz/5 oz = 20.16 portions
Fixed order quantity point
= (avg daily use of item)(lead time) + safety stock
determines the point at which you have to reorder item
Ounces in a scoop
= 32/scoop #
= customers per meal/# of seats
Ex: The cafe is open for 3.5 hours and seats turnover 1.5 times/hr. You need to seat 250 customers, so how many seats do you need?
3.5 hours x 1.5 turnover rate = 5.25 customers can be served from one seat
250/5.25 = 48 seats needed
= (labor hours worked/day)/8 hour normal work load
= (labor hours worked/week)/40 hour normal work load
= (labor hours worked/year)/2080 hour normal work load
Ex. How many FTE's can you hire with a weekly budget of $8640 if the salary is $12/hr?
$8640/$12 = 720 hours
720 hours/40 hrs per week = 18 FTEs
Meals per labor Hour
# meals produced/# hours worked
Ex: 20 FTE produced 2700 meals during one 40 hour week. How many meals were produced per labor hour?
20 FTE x 40 hours = 800 total hours
2700 meals/800 total hours = 3.38 meals per labor hour
labor turnover rate
= number of employees terminated and replaced/total positions in dept.
Ex: At the end of 6 months, there were 80 positions in the dept. During that time, 18 employees were terminated and replaced. What is the labor turnover rate?
18/80 total employees - 22.5% turnover rate
inventory turnover rate
= Food Cost/average inventory cost
Food cost can also be cost of sales
Food Cost Percentage
= daily food cost/ daily income
Ex: The cafeteria income for Tuesday was $640. Food cost for the day was $265. What's the food cost percentage?
$265/$640 = 41.4%
Food Cost per Meal
= food cost per month/# meals served per month
**need number of meals served, food purchases, foods removed from inventory
meals per labor hour
= number of meals produced/number of hours worked
= net profit/sales dollars
sales dollars is the revenue
1) add up costs of service
2) add up costs saved by using new item
3) Divide costs of service by dollars saved
Ex: You have invested in new hardware that will reduce labor hours need to complete a task. What is the pay back period if:
Staff instruction: $1000
Labor hours saved: 6 per week @ $20/hr
1) add up costs of service = 3500+2400+1000 = $6900
2) add u costs saved: 6 hours x $20/hr = $120 per week saved
3) $6900/$120 = 57.5 weeks to pay back
= Fixed Cost/(selling price)-(variable cost)
=Fixed Costs/1-(variable cost/sales)
Factor Pricing Method (Markup/Traditional Method)
1) Find mark-up factor = 100/foodcost percentage
2) Find selling price = mark-up factor x raw food cost
Prime cost method
1) Determine prime cost: raw food cost + direct labor cost
2) determine price factor/markup: 100/(food cost% + labor cost %)
3) find selling price: prime cost x markup factor
Determine selling price using prime cost method if raw food cost is $1.80, Food cost percentage is 0.333, Labor cost is 5 min @ $12/hr, and labor cost percentage is 0.467?
1) raw food cost = $1.80 + $1.00 = $2.80
2) Markup factor = 100/(33.3% + 46.7%) = 1.25
3) $2.80 x 1.25 = $3.50
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