AB 213 Purdue University Global University Standard Recipe Cost Spreadsheet Paper You can put everything on the cost out sheet which I have uploaded. In o

AB 213 Purdue University Global University Standard Recipe Cost Spreadsheet Paper You can put everything on the cost out sheet which I have uploaded.

In order to ensure standard operating procedures and portion control are in place, standardized recipes are most often followed in eateries. Beverage managers set standards and monitor how alcoholic beverages are poured to ensure better control over the inventory and costs. You will get a chance to experience recipe costing in this Journal assignment.

Checklist: Access the menu and costing sheet

Find the single portion amount and costs starting with the following menu and cost sheet for a 4th of July Picnic Dinner.
Then you will compute the total recipe cost.

Complete the costing sheet document and then submit it to the Unit 7 Journal Dropbox.

Access the rubric Unit 7 Journal: Standard Recipe Cost Spreadsheet: 4th of July Picnic Dinner
Student Name:
Date of submission:
MENU:
Potato Salad
Barbequed Spareribs and Fried Chicken
Fresh Green Salad
Corn on the Cob
Cupcakes –Chocolate and Vanilla
Rolls
Drinks: Beer, wine, and soft drinks
Instructions:
1) Calculate the single serving amount (Column 4).
2) Calculate the single serving cost (Column 5).
3) Then total the single serving costs to determine the single meal costs.
4) Finally you will determine the cost of producing this menu for 8 adults and insert it into the final
row.
5) Submit the cost sheet to the Unit 7 Journal Dropbox.
Ingredients: Serves 8 adults
1. Item
2. Purchase
Unit
3. Purchase
Unit Price
Potatoes
4lbs.
.99/Lb.
Mayonnaise
1 Jar-30 oz.
$3.99
Salad dressing
2 Bottles
$3.79/bottle
Mustard
1 sm. 6 oz. jar
$0.89
Barbeque
Sauce
3 Bottles
$2.69/bottle
4. Single
serving
amount
Condiments:
.
5. Single serving
Cost
1. Item
2. Purchase
Unit
3. Purchase
Unit Price
Butter
2 lbs.
$2.99
Slab pork Ribs
2 Slabs (15 ribs
=1 slab) @ 2.5
lbs. a slab
$6.99/lb.
Chicken
2 Whole
uncooked
chickens
@2lbs. each
$3.99 lb.
Spring Greens
lb.
$2.99/lb.
Tomatoes
1 lb.
$2/lb.
Corn on Cob
15 Ears of corn
5 for $1
Rolls
2 dozen
$1.29/per
dozen
Cup Cakes
11/2 dozen
$8.00/per
dozen
Beverages:
Beer
Wine
Soft Drinks
1 case (24
cans)
3 Boxes
(2) 6-packs
4. Single
serving
amount
1/2 lb.
$12.99
$10.99
$4.99/per 6pack
Total Cost
per
Serving:
Total Cost
per recipe:
Post your completed table to the Journal Dropbox.
5. Single serving
Cost
AB213 Unit 7 Journal Rubric
Unit 7 Journal Grading Rubric:
Percentage
Points are based on correct and
thorough responses to the checklist
items using analysis and critical
thinking.
•
Provides the single portion
amount and costs for the 4th
of July picnic dinner menu
provided.
•
Computes the total recipe
cost.
Points
Possible
12
12
80%
24
Submits the completed checklist
items in the menu and costing sheet
provided, with correct spelling.
Subtotal:
20%
6
6
Total Points
Points
Earned
100%
Possible
points
total: 30
Total
Points
Earned:

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