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Determine conversion factor

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Reference no: EM133201828

1. A review of the steps to complete the Recipe Costing Templates: Each recipe must have a minimum of 5 ingredient, maximum of 8

2. List original recipe ingredients on template (Original Recipe: Recipe Quantity EPQ column)

3. Determine Conversion Factor (125/original recipe # of portions)

4. Identify HOW the ingredient is purchased; AP purchase/pack and purchase unit price.

5. The Purchase UNIT and the Recipe UNIT must be the same; volume to weight/weight to volume, or US Measure to Metric (may require Conversion)

6. Extend Recipe Quantity UNITS (Possibly Converted) by Conversion Factor

7. Determine the AP Cost and Unit

8. Insert Yield %

9. Calculate EP Cost (reflects Yield %)

10. Calculate the cost for each ingredient by multiplying EP Quanity x EP Cost

11. Calculate the Total Recipe Cost of all ingredients

12. Calculate Cost Per Serving by dividing Total Recipe Cost by 125

SHOW YOUR WORK must be included with Recipe Costing Template

Reference no: EM133201828

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