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7. The steward of Phil's Restaurant uses specifications to purchase oven-ready legs of lamb, .S....

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Accounting

7. The steward of Phil's Restaurant uses specifications to purchase oven-ready legs of lamb, .S. Choice. They are used to produce 7-ounce portions of roast lamb. Over a period of several weeks, records were kept of te original weights, cooked weights and salable weights of 15 legs selected at random from the number purchased. These records are summarized as follows:
Original Weight (15 pieces, measured in lbs) 135
Purchase price per lb $2.10
Total cost $283.50
Cooked weight 120
Salable weight 75
a. Using the preceding data, complete the cooking loss test calculations for the 15 legs of lamb to determine yield factor, standard cost of the 7-ounce portion, portion cost factor and pound cost factor.
Cooking Loss Test
Cook Time Hours Minutes Cook Temp 300 Degrees
Breakdown No. Weight Ratio to Value Per Total Cost of Each Usable Portion Portion Cost Factor Per
lbs oz Total Weight Pound Value Lb. Oz. Size (oz) Cost Lb. Portion
Original Weight 135 0 $2.100 $283.50
Trimmed Weight
Loss in Trimming
Cooked Weight 120 0
Loss in Cooking
Bones and Trim
Salable Weight 75 0
Yield Factor
Standard Cost
Portion Cost Factor
Pound Cost Factor
b. Find the cost of the standard 7-ounce portion at each of the following dealer prices:
Dealer price per lb Cost factor per portion Standard cost
1. $2.250
2. $2.490
3. $1.890
c. Find the cost of each of the following:
Dealer price per lb Cost factor per lb Portion size (oz) Standard cost
1. $2.190 6
2. $2.290 5
d. Assume that dealer price increases to $2.25 per pound and the manager of Phil's wants portion cost to be $1.65. What size portion should be served
Dealer price per lb Cost factor per lb Standard cost Portion size (oz)
$2.250 $1.65
e. How many average-size legs of lamb should be purchased to serve 6-ounce portions to 270 people?
Number of people
Portion size
Total salable weight
Yield Factor
Total raw weight
Average weight/leg
Total legs
f. Last month, this restaurant used 82 legs of lamb. How many standard 7-ounce portions should have been produced from these 82 legs?
Total legs 52
Average weight/leg
Total raw weight
Yield factor
Salable weight
Portion size
Total portions
g. If the standard portion size had been 6 ounces, how many portions could have been produced from the 82 legs of lamb used last month?
Total legs 82
Average weight/leg
Total raw weight
Yield factor
Salable weight
Portion size
Total portions
h. The restaurant has only 30 legs of lamb on hand today, and these must be used for a banquet function tonight for 350 people. What size portion should be served?
Total legs 30
Average weight/leg
Total raw weight
Yield factor
Salable weight
Total portions
Portion size

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