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ProStart Year 1 Chapter 10 Business Math 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. Round and Round Round the number 6.37846 to the nearest: Thousandth: Hundredth: Tenth: Whole Number: Volume Equivalents Draw lines to indicate equivalent amounts between the volume items in the left and right columns below. 1 gallon 1 cup 1 Tablespoon 1 quart 1 pint 1 fluid ounce 3 teaspoons 2 pints 4 quarts 2 cups 8 fluid ounces 2 Tablespoons 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 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. 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) Length Conversions: To convert: To: Inches Inches Feet Yards Miles Millimeters Centimeters Meters Meters Kilometers millimeters centimeters centimeters meters kilometers inches inches feet yards miles Multiply by: 25 2.5 30 0.9 1.6 0.04 0.4 3.3 1.1 0.6 Temperature and Weight Conversions Temperature To convert: Degrees F To: degrees Celsius Degrees Celsius degrees F Weight To Convert: Ounces Pounds Grams Kilograms To: grams kilograms ounces pounds Multiply by: 0.56 (after subtracting 32) 1.8 (then add 32) Multiply by: 28 0.45 0.035 2.2 Volume Conversions To Convert: Teaspoons Tablespoons Fluid ounces Cups Pints Quarts Gallons Milliliters Liters Liters Liters To: Multiply by: milliliters milliliters milliliters liters liters liters liters fluid ounces pints quarts gallons 5 15 30 0.24 0.47 0.95 3.8 0.03 2.1 1.06 0.26 Costed-Out Recipe: The Ultimate Brownie Unsweetened chocolate Butter Eggs Sugar Vanilla Cake Flour Baking Soda Chopped walnuts/ pecans 1 lb 1 lb 8 oz 1 lb 8 oz 3 lbs 2 Tbsp 1 lb 1 ½ tsp 1 lb $5.50/lb $2.50/lb $5.50/lb $2.50/lb $6.50/pt $3.50/lb $2.75/lb $1.49/lb The Ultimate Brownie Cont. Chocolate Butter Eggs Sugar Vanilla Cake Flour Baking Soda Chopped Nuts Total cost of recipe 1lb x $5.50 1.5lb x $2.50 1.5lb x $5.50 3lb x $2.50 $6.50/ 32=0.203x2 1lb x $3.50 $2.75/96=0.029x1.5 1lb x $1.49 =$5.50 =$3.75 =$8.25 =$7.50 =$0.41 =$3.50 =$0.04 =$1.49 =$36.45 Stages at which costs can be controlled: Purchasing Receiving Storage Issuing Preparation and Production 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 Products 38 F to 40 F (4 C to 5 C) 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 50 F to 70 F (10 C to 21 C) 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 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 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= 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. 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? 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? Three Steps in the Work Organization Process 1. Establish an operational plan -Define the establishment’s goals -Outline detailed plans for achieving them -Create an organization chart 2. Prepare job descriptions by answering the following questions: -What is to be done? -When is it to be done? -Where is to be done? Organization Process cont. 3. 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 How Do Computers help Foodservice managers maintain cost control? 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