Advanced Engineering Mathematics
Advanced Engineering Mathematics
10th Edition
ISBN: 9780470458365
Author: Erwin Kreyszig
Publisher: Wiley, John & Sons, Incorporated
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Question
Do problem 5
Problem 3
Following is cost per servable pound and AP price information for rounds of beef purchased
by three restaurants.
Restaurant
A
Cost per Servable Pound
$8.95
$10.12
$11.70
Restaurant
A
B
C
B
с
a. What is the cost factor for each restaurant?
b. How can a restaurant manager use the cost factor?
Problem 4
What is the new cost per servable pound using cost factors in Problem 3 above when the AP
price changes in each restaurant?
AP Price
$5.95
$6.10
$6.20
New AP Price
$6.20
$6.35
$6.75
Ingredient
Brown Sugar
Fluid Milk
Dry Mustard
Cost Factor
1.50
1.66
1.89
Problem 5
The original recipe yields 75 five-ounce servings; the chef desires 100 six-ounce servings
What is the new quantity for each of the following ingredients in the recipe? Express the
revised quantities in amounts that are easiest for the cooks to weigh/measure.
Original Quantity
2 pounds
3 quarts
1 tablespoon
Problem 6
What is the easiest way to express each of the following in a standard recipe?
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Transcribed Image Text:Problem 3 Following is cost per servable pound and AP price information for rounds of beef purchased by three restaurants. Restaurant A Cost per Servable Pound $8.95 $10.12 $11.70 Restaurant A B C B с a. What is the cost factor for each restaurant? b. How can a restaurant manager use the cost factor? Problem 4 What is the new cost per servable pound using cost factors in Problem 3 above when the AP price changes in each restaurant? AP Price $5.95 $6.10 $6.20 New AP Price $6.20 $6.35 $6.75 Ingredient Brown Sugar Fluid Milk Dry Mustard Cost Factor 1.50 1.66 1.89 Problem 5 The original recipe yields 75 five-ounce servings; the chef desires 100 six-ounce servings What is the new quantity for each of the following ingredients in the recipe? Express the revised quantities in amounts that are easiest for the cooks to weigh/measure. Original Quantity 2 pounds 3 quarts 1 tablespoon Problem 6 What is the easiest way to express each of the following in a standard recipe?
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