Calculate the gst inclusive selling price of vegetable salad

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Reference no: EM133435798

1. Calculate the GST inclusive selling price of vegetable salad with a food cost per portion of $2 and standard food cost percentage of 20%.

2. Calculate the net yield and identify the highest yielding ingredient from the list of ingredients following:

Ingredients Quantity Yield % Trimmings Net yield
Chicken breasts 2 or 350g 96% 4%  
Carrots 250g 65% 35%  
Fennel bulb 234g 87% 13%  
Kohlrabi 150g 68% 32%  

3. You have obtained the following yield information about whole raw chickens. 

As purchased quantity (APQ)                                                            10 kg         
Edible portion quantity (EPQ)                   6 kg                      
Usable trim weight                   2.5 kg                  
Waste trim weight                   1.5 kg

Calculate the following portion yields and write the formula.

a. Yield % of the chicken.

b. Usable trim % of the chicken

c. Waste percentage of the chicken

Reference no: EM133435798

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