Guidelines for Math Madness Assignment: Foodservice Formula Math Problems This assignment is due March 15
assignment completed. 20/20 correct. excellent. The math problems below are similar to ones you may find on the RD exam. They include some of the standard formulas used by food service operations. Complete each question. Use the Formula Worksheet, found on the website as a resource. Show your work.
1. Your annual budget pays 92,560 total labor hours. How many FTEs (Full Time Equivalents) does this represent?
92560/2080=44.5 FTE
2. Thirty (30) employees work 40 hours a week, 10 employees work 24 hours a week, and 15 employees work 16 hours a week. How many FTEs do you have?
Meals per FTE=Total # of meals/total labor hours 30x40=1200hours 10x24=240hours 15x16=240hours Total Hours=1680 1680/40=42 FTE
3. You are putting on an awards dinner. One-hundred-thirty (130) people expected to attend. The cost of the food you have purchased is $2400. The dinner planners would like to spend no more than $20.00 per person. Are you over or under that amount? By how much?
$2400/130people= $18.46 $20-$18.46=$1.54 You are under by $1.54
4. In order to keep your budget in line, you need to keep your average cost per meal at $2.00. If you serve 325 people, what should your total cost be?
Cost per meal=Total cost/# meals prepared $2.00=x/325 $2.00x325=X Total cost=$650.00
5. Your tray line produces 3 meals per minute and serves 120 patients at breakfast, 140 patients at lunch and 150 patients at dinner. There are 5 people on the tray line at each meal. How many labor hours are needed to staff the tray line?
Breakfast: 120/3=40min Lunch: 140/3= 47min Dinner: 150/3= 50min Total min= (40+47+50)=137min total for tray line 137x5people=685min 685/60min= 11.42 labor hours
6. Your staff serves a total of 500 meals in 1.75 hours. How many meals per hour do they serve?
500meals/1.75hrs=286meals per hr
7. A facility serves an average of 2100 meals per day during the week (M-F) and 1200 meals per day on the weekend (S-S). Total FTEs for the department is 43. How many meals per FTE are served?
2100x5=10500meals 1200x2=2400meals Total meals per week=12900meals Meals per FTE=Total #meals/Total FTEs 12900/43=300meals per FTE
8. You serve 350 meals a day, 5 days a week. You serve 195 meals per FTE. How many FTEs do you have?
350x5=1750meals per week 1750/195=9 FTEs
9. Turkey roll purchased at $1.75 has a 34% cooking loss and a 5% handling loss. What is the edible portion price per pound?
34+5=39% total loss 100-39=61% EP $1.75/0.61= $2.87
10. You purchased 45 pounds of beef and after cooking had 30 pounds of edible portions. What is the yield percentage?
Yield %= EP/AP x 100 Yield%=30/45 Yield%=66%
11. You need to have 30 4-oz portions of chicken. You know the yield is 85%. How much chicken would you need to purchase?
30x4=120oz AP Quanitity=EP quantity/yield % AP=120oz/.85 AP=141oz chicken or 9lbs of chicken (141/16=8.8)
12. If you purchase bacon that has a cooking loss of 30%, how much do you need to purchase to provide 125 2-oz. portions?
125x2=250oz AP=EP/yield% AP=250/.70 AP=375oz bacon or 22.3lbs bacon (357/16=22.3)
13. A serving of lasagna costs $0.67 to produce and you sell it for $3.00. What is your food cost percent?
Food cost %= cost per portion/selling price Food cost%= $0.67/$3.00 x 100 Food cost%= 22%
14. A Caesar salad costs $0.85 to produce per serving. What will you charge in order to have a 30% food cost?
17. Based on the figures below, what is the labor cost per meal?
Productive labor $125,000 Nonproductive labor $ 7,000 Food purchases $ 75,000 Number of meals served 65,000
$125,000 + $7,000= $132,000 $132,000/65,000meals= $2.03 per meal
18. You are trying to decide between products. Which would cost you less? How much? a. Product #1--$2.35/lb. 80% yield b. Product #2--$3.05/lb. 90% yield
Product #1: 2.35/0.8= $2.94 Product #2: 3.05/0.9= $3.38 ($3.38-$2.94) = $0.44 Product #1 would cost $0.44 less per pound than Product #2
19. Using a #8 scoop, how many servings are in a gallon of vanilla pudding?
Quantity of a scoop= 32/scoop size 32/8=4oz 32oz=1qt 4qt=1 gallon 128oz=1 gallon 128/4oz= 32 servings
20. What scoop size would give you a 2 oz. portion?
32/2= #16 scoop
QUALITY ASSESSMENT CRITERIA: _____Answers are correct _____Work shows understanding of formula _____Assignment submitted by deadline