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RD Exam Calculations
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Terms in this set (20)
Popularity Index
= # 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%
Average Check
= sales/customers served
helps determine trends in customer satisfaction
Edible portion
= 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 #
Seat Turnover
= 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
FTE
= (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
profit margin
= net profit/sales dollars
*
sales dollars is the revenue
*
Payback Period
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:
Hardware: $3500
Software: $2400
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
breakeven point
= Fixed Cost/(selling price)-(variable cost)
OR
=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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