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ProStart Year 1 Chapter 10

ProStart Year 1 Chapter 10

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ProStart Year 1 Chapter 10

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  1. ProStart Year 1 Chapter 10 Business Math

  2. Real-World Math * Which mathematical operations(s) is/are required in the following situations? Key A=Addition S=Subtraction M=Multiplication D=Division ____ 1. A manager wants to calculate next month’s sales. He knows that there has been a 5% increase from last month’s $48,400. ____ 2. A beef stroganoff recipe that serves 12 people calls for 3 pounds of beef. Anita wants to make stroganoff for only 4 people. ____ 3. Thirty cans of tomato paste are needed for the coming week. The chef must place an order for more and notes that she has only 17 cans in inventory.

  3. Round and Round • Round the number 6.37846 to the nearest: • Thousandth: • Hundredth: • Tenth: • Whole Number:

  4. Volume Equivalents • Draw lines to indicate equivalent amounts between the volume items in the left and right columns below. 1 gallon 3 teaspoons 1 cup 2 pints 1 Tablespoon 4 quarts 1 quart 2 cups 1 pint 8 fluid ounces 1 fluid ounce 2 Tablespoons

  5. Answers: 1 gallon 3 teaspoons 1 cup 2 pints 1 Tablespoon 4 quarts 1 quart 2 cups 1 pint 8 fluid ounces 1 fluid ounce 2 Tablespoons

  6. The Five Steps for Changing recipe yields are: • 1. Decide on the desired yield. • 2. Calculate the conversion factor • 3. Multiply each ingredient amount by the conversion factor. • 4. Convert ingredient amounts to logical, measurable quantities. • 5. Make any necessary adjustments to equipment, temperature, and time.

  7. The Metric System • Four Basic Metric Units of Measure • Gram (weight) • Liter (volume) • Degree Celsius (temperature) • Meter (length) • Metric Prefixes • Kilo- 1,000 (1 kilogram equals 1,000 grams) • Deci- 1/10 (1 deciliter equals one-tenth of 1 liter) • Centi- 1/100 (1 centiliter is one one-hundredth of 1 liter) • Milli- 1/1,000 (1 millimeter is one one-thousandth of 1 meter)

  8. Length Conversions: To convert: To: Multiply by: Inches millimeters 25 Inches centimeters 2.5 Feet centimeters 30 Yards meters 0.9 Miles kilometers 1.6 Millimeters inches 0.04 Centimeters inches 0.4 Meters feet 3.3 Meters yards 1.1 Kilometers miles 0.6

  9. Temperature and Weight Conversions • Temperature To convert: To: Multiply by: Degrees F degrees Celsius 0.56 (after subtracting 32) Degrees Celsius degrees F 1.8 (then add 32) Weight To Convert: To: Multiply by: Ounces grams 28 Pounds kilograms 0.45 Grams ounces 0.035 Kilograms pounds 2.2

  10. Volume Conversions To Convert: To: Multiply by: Teaspoons milliliters 5 Tablespoons milliliters 15 Fluid ounces milliliters 30 Cups liters 0.24 Pints liters 0.47 Quarts liters 0.95 Gallons liters 3.8 Milliliters fluid ounces 0.03 Liters pints 2.1 Liters quarts 1.06 Liters gallons 0.26

  11. Costed-Out Recipe: The Ultimate Brownie Unsweetened chocolate 1 lb $5.50/lb Butter 1 lb 8 oz $2.50/lb Eggs 1 lb 8 oz $5.50/lb Sugar 3 lbs $2.50/lb Vanilla 2 Tbsp $6.50/pt Cake Flour 1 lb $3.50/lb Baking Soda 1 ½ tsp $2.75/lb Chopped walnuts/ 1 lb $1.49/lb pecans

  12. The Ultimate Brownie Cont. Chocolate 1lb x $5.50 =$5.50 Butter 1.5lb x $2.50 =$3.75 Eggs 1.5lb x $5.50 =$8.25 Sugar 3lb x $2.50 =$7.50 Vanilla $6.50/ 32=0.203x2 =$0.41 Cake Flour 1lb x $3.50 =$3.50 Baking Soda $2.75/96=0.029x1.5 =$0.04 Chopped Nuts 1lb x $1.49 =$1.49 Total cost of recipe =$36.45

  13. Stages at which costs can be controlled: • Purchasing • Receiving • Storage • Issuing • Preparation and Production

  14. Recommended Storage Temperatures Fresh Meats 32 F to 36 F (0 C to 2 C) Fresh Produce 40 F to 45 F (5 C to 7 C) Fresh Dairy 38 F to 40 F (4 C to 5 C) Products Fresh Fish 30 F to 34 F (-1 C to 1 C) Frozen Foods -10 F to 0 F (-23 C to -18 C) Dry Foods Room Temp (10 C to 21 C) 50 F to 70 F

  15. Equation for Calculating Cost of Goods Sold Opening Inventory + Monthly Purchases - Employee meals • Interunit transfers (A transfer of food items between two areas of the same establishment) • Closing inventory = Cost of goods sold

  16. Important Formulas for Portion Control of Meat, Poultry, and Fish Total value of usable item = Cost per usable pound Weight of usable item Cost per usable pound = Cost per usable pound 16 ounces per pound Portion size x Cost per usable ounce = Portion cost

  17. Yield Percentage Formulas • To calculate the quantity needed, use the formula: • Quantity= [Number of portions x Portion size (expressed as a decimal)] / Yield percentage • If you want to know the number of portions, the formula can be rewritten as: Number of portions= If you’re interested in the portion size, the formula becomes: Portion size= If you know all but the yield percentage, you can calculate it with this formula: Yield percentage=

  18. The four steps of forecasting are: • Refer to the sales history • Evaluate the effects of external conditions. • Predict the total anticipated volume. • Predict the anticipated number of sales of each item on the menu.

  19. Essential Planning Questions • What do I want to accomplish? • How will I accomplish it? • When will I accomplish it? • Why does it need to be accomplished? • Who will accomplish it?

  20. Essential Organizing Questions • How many labor hours are needed? • How many employees do I need? • What type of equipment do I need? • What supplies do I need? • What is the cost of supplies? • What is the cost of labor?

  21. Three Steps in the Work Organization Process • Establish an operational plan -Define the establishment’s goals -Outline detailed plans for achieving them -Create an organization chart • Prepare job descriptions by answering the following questions: -What is to be done? -When is it to be done? -Where is to be done?

  22. Organization Process cont. • Prepare an analysis of business volume -Keep hourly and daily tallies of the number of covers -Tabulate hourly volume of business for an given day -Tabulate hourly volume of business for a series of days -Translate the raw numbers into a graph that reflects the hourly volume of business over a specific period of time

  23. How Do Computers help Foodservice managers maintain cost control?

  24. Answers: • Aiding in the checkout process (computerized cash registers) • Generating forms, such as guest checks • Monitoring operations in a timely manner • Increasing control over employees’ actions by requiring adherence to established standard procedures • Tracking and computing finances