RD Exam - Inman's domain all domain numerical problems

Using the following information, determine the selling price of the meal used to determine the break-even point. Fixed costs $150, Variable costs per meal $5, Break-even point 10 meals

$150/10= $15 $15 + Variable cost ($5) = $20

You find out that next year's budget will change by the following: 10% increase in labor cost 5% increase in food cost 2% increase in overhead What will the total increase in the budget next year? Labor costs $100,000 Food cost $100,000 Overhead cost $40,000

$100,000 x 10% = $10,000 $100,000 x 5% = $5000 $40,000 x 2% = $800 $10,000 + $5000 + $800 = $15,800

If you purchase an oven for $10000. It is expected to last for 10 years after which it can be sold for $3000. What is its depreciation cost each year?

$10000 - $3000/10 = $700

How many FTE's can you hire with a weekly budget of $8640 if the salary is $12.00 per hour?

$12.00/hr x 40 = 480 $8640/480 =18

You find out that next year's budget will change by the following: 15% increase in labor cost 10% increase in food cost 5% increase in overhead What will the total budget be if the following info is from the current year? Labor costs $120,000 Food cost $110,000 Overhead cost $45,000

$120,000 + $110,000 + $45,000 = $275,000 $120,000 x 15% = $18,000 $110,000 x 10% = $11,000 $45,000 x 5% = $2250 $18,000 + $11,000 + $2250 = $31250 $31250 + $275,000 = $306,250

How many FTE's can you hire with a weekly budget of $6000 if the salary is $15.00 per hour?

$15.00/hr x 40 = 600 $6000/600 =10

What was the profit of the company if total revenue for the year was $1,200,000, and the company operated with a food cost of 40%, a labor cost of 40%, and had an overhead cost of 5%?

$180,000 To get profit subtract the food cost, labor cost and overhead from the total revenue.

Your Nutrition Department has 6.5 FTE Dietitians at $20/hour. How much salary is that per week?

$20.00 x 40 = $800 x 6.5 = $5200

Your Nutrition Department has 5 FTE and 2 relief Dietitians at $25/hour. How much salary is that per week?

$25.00 x 40 = $1000 x 5= $5000 $25.00 x 16 = $400 x 2= $800 $5000 + $800 = $5800

Your Nutrition Department has 7 FTE Dietitians at $25/hour. How much salary is that per week?

$25.00 x 40 = $1000 x 7 = $7000

The cafeteria reported the yearly sales to be $172,477 with a profit margin of 16% and labor cost percentage of 35%. What was the net profit of for the year?

$27,596.32

You have invested in new hardware and software that will reduce the labor hours needed to complete a task. What is the payback period? Hardware $3500 Software $2400 Staff instruction $1000 Labor hours saved: 6 per week at $20/hour

$3500 + $2400 + $1000 = $6900 6 hrs/week x $ 20/hr = $ 120/week 6900/120 = 57.5 weeks (13 months) (To calculate months from weeks, divide by 4.34)

How much is the payroll for the week if you employ 5.5 full-time employees (FTE's) at $20 per hour?

$4,400

How much is the payroll for the week if you have 7 full-time employees (FTE's) at $17 per hour?

$4,760

You have invested in new hardware and software that will reduce the labor hours needed to complete a task. What is the payback period? Hardware $4500 Software $3400 Staff instruction $2000 Labor hours saved: 10 per week at $20/hour

$4500 + $3400 + $2000= $9900 10 hrs/week x $ 20/hr = $ 200/week 9900/200 = 49.5 weeks (11.3 months) (To calculate months from weeks, divide by 4.34)

What is the total labor cost if the labor cost percentage was 26% and total sales were $200,000?

$52,000 Total labor cost: labor cost % x total sales

What is the gross food cost for June using the following information? June 1 inventory $5300 July 1 inventory $2700 Food purchases - month of June $3150

$5300 + $3150 = $ 8450 - $ 2700 = $5750

What is the labor cost per meal for the day given the following information? productive labor cost = $1,200; nonproductive labor cost = $300; food cost = $800; total meals served = 250

$6

A facility operates with a 40% food cost. A serving of shrimp has a raw food cost of $2.45, and it takes an employee 15 minutes at $7.00/hour to prepare the meal. How much will this serving of shrimp cost a customer?

$6.13 Traditional selling price:raw food cost/food cost percentage $2.45/.40

The raw food cost of an item is $3.00. If you choose a 40% food cost, what will be the selling price?

$7.5 Two methods 1st method:pricing factor method, need to get the pricing factor by 100/40=2.5 Multiply 2.5 x 3=7.5 2nd method: simply formula food cost/food cost percentage 3/.40=$7.5

Using the following data, what was the average check for December? Total revenue = $40,000; Net income = $19,000; Full-time employees = 6; Number of customers = 4,800

$8.33

What is the dollar amount you will need to reach your break-even point (BEP) if your Sales = $27,000, Variable Costs (VC) = $15,000, and Fixed Costs (FC) = $4,000?

$9,090

Using the following data, the average check for September is: Total revenue $909009 Net income 173010 FTEs 27.5 Number of customers 32613

$909009/32613 = $ 27.87

If you purchase an oven for $15000. It is expected to last for 3 years after which it can be sold for $8000. What is its depreciation cost each year?

(15000 - 8000)/3 = 2333.33

If you purchase an oven for $15000. It is expected to last for 3 years after which it can be sold for $8000. What is the depreciation rate?

(15000 - 8000)/3 = 2333.33 2333.33/15000 * 100 = 15.5 %

How many 6 ounce servings can you get from 2 gallon of ice cream?

(2 x 128)/6 oz = 42

What is the food cost percentage if the daily cost of food is $30 and the annual income is $45,000

(30 x 30) / (45000/12) * 100 = 24%

Employees Work hours/week Dietitian 40 Nurse 40 Doctor 30 Diet aides 20 Secretary 20 Clerk 10 How many FTE's are in the above operation?

(40 + 40 + 30 + 20 + 20 + 10)/40 = 4

Employees Work hours/week Dietitian 40 Nurse 40 Doctor 30 Diet aides 40 Secretary 20 Clerk 10 Cleaner 20 How many FTE's are in the above operation?

(40+40+30+40+20+10+20)/40 = 5`

How much hamburger will it take to make 400 three ounce patties without 20% shrinkage

(400 * 3 )/16 = 75 lb

You have a total of 9 full time employees who work the morning shift. How many relief employees are needed in addition to the full time staff to cover the shift?

.55 x 9= 4.95------>5

What is the cost per meal if you served 1,200 meals, spent $580 in food purchases, and $120 worth of food was removed from inventory?

.58

What is the waist-to-hip ratio of a woman whose waist measured 28 inches and hips measured 38 inches?

.74

There were 25 FTEs who produced 3,640 meals last week. How many meals per labor minute were there?

0.06

A baker makes a batch of cookies in 18 minutes. What is the maximum number of batches he can make in 2 hours?

1 batch in 18 mins batch in 1 min = 1/18 batches in 120 mins = 120/18 = 6.6

A baker makes a batch of cookies in 20 minutes. What is the maximum number of batches he can make in 3 hours?

1 batch in 20 mins batch in 1 min = 1/20 batches in 180 mins = 180/20 = 9

An athlete require 24 oz of water after a marathon. How much weight did he lose?

1 lb --> 16 oz of water 1 oz --> 1/16 lb 24 oz --> 1/16 x 24 = 1.5 lb

How much water does an athlete need if they have lost 1.5 pounds during a marathon?

1 lb --> 16 oz of water 1.5 lb --> 16 x 1.5 = 24 oz

How much water does an athlete need if they have lost 2 pounds during a marathon?

1 lb --> 16 oz of water 2 lb --> 16 x 2 = 32 oz

You are planning the budget for next year. Labor costs will increase by 10%. Food costs will increase by 5%. Operating cost will increase by 2%. This year, sales totaled $1,000,000. Labor costs were 40% of income, food cost was 40% of income, and operating cost were 20% of income. What is the projected budget?

1,000,000 x 40% = $400,000 x 10% = $ 40,000 1,000,000 x 40% = $400,000 x 5% = $ 20,000 1,000,000 x 20% = $200,000 x 2% = $ 4,000 $1,000,000 + $40,000 + $20,000 + $4,000 = $1,064,000

A recipe requires 1.5 pints of cleaned, sliced strawberries. The yield for strawberries is 91%. One cup of clean, sliced strawberries weight 7 oz. At a minimum, how many pound of strawberries needed to be ordered.

1.5 pints = 3 cups = 3 x 7 = 21 oz raw x 91/100 = 21 raw = 23.07 oz raw = 23.07/16 = 1.44 lb

How much free water is in 1.5 liters of an enteral feeding that has 1.5 kcal per cc?

1.5 x 77= 1.155 x 1000=1155cc If u look at 1.5 kcal formulas they are on average 76 % water-1500 ml x .76 is 1140 ml, they're assuming 77 %. If you took jean Inman class it's part of the lecture-the more concentrated the formula the less water

How many calories are in 1.5 liters of a 25% dextrose solution?

1.5 x.25 x 3.4=1275

With a CHO to insulin ratio of 16:1, how much insulin is needed with this meal? 1 and 1/3 c spaghetti, 1 c spaghetti sauce, 1 c green beans, 1 slice bread, 1 tsp butter, 1/2 c ice cream

1/3 cup --> 15 CHO 1 cup --> 45 CHO 4/3 cup --> 45 x 3/4 = 60 CHO 1 cup spag sauce --> 15 g of CHO 1 cup green --> 30 g of CHO 1 bread --> 15 g 1/2 cup ice --> 15 g total = 135g 16:1 135/16 = 8.43

What is the labor turnover rate if 10 employees in a dept. of 60 were terminated and replaced.

10/60 * 100 = 16.6%

A TPN solution is to be delivered at 100 mL per hour at 1/2 strength, what is the appropriate order?

100 x 24=2400 mL/day 2400 x (1/2)=1200mL formula, so 1200 left for water

A food service operates with a 15% food cost. If a menu item has a raw food cost of $2, and it takes an employee 45 minutes at $6 an hour to prepare, what is the traditional selling price?

100/15 * 2 = $13

Entree: Pot roast # servings 55 food cost/serving $1.50 Chicken stew # servings 35 food cost/serving $0.75 spaghetti # servings 100 food cost/serving $0.60 If the above entrees had been served on Tuesday, how many servings of spaghetti will you need next Tuesday if you expect to serve 250 total entrees?

100/190 x 250 = 131

A food service operates with a 25% food cost. If a menu item has a raw food cost of $1.45, and it takes an employee 45 minutes at $6 an hour to prepare, what is the traditional selling price?

100/25 * 1.45 = $5.8

A food service operates with a 35% food cost. If a menu item has a raw food cost of $1.25, and it takes an employee 45 minutes at $6 an hour to prepare, what is the traditional selling price?

100/35 * 1.25 = $3.58

A food service operates with a 50% food cost. If a menu item has a raw food cost of $1.25, and it takes an employee 45 minutes at $6 an hour to prepare, what is the traditional selling price?

100/50 * 1.25 = 2.5

A food service operates with a 60% food cost. If a menu item has a raw food cost of $1.15, and it takes an employee 45 minutes at $6 an hour to prepare, what is the traditional selling price?

100/60 * 1.15 = 1.97

How many non protein calories are provided by 2 liters of a 7% Aminosyn solution and 1 liter of 10% dextrose in water?

1000 x .10 x 3.4=340 NON PROTEIN

A PN regimen that contains 1 L of D50W and 1 L of Aminosyn provides how many non protein calories?

1000 x .5 x 3.4=1700

Using the following data, the average check for September is: Total revenue $1000000 Net income 173010 FTEs 27.5 Number of customers 4500

1000000/4500 = $222.22

A patient with severe acute pancreatitis experiences nausea and vomiting and requires 2500 kcal/day. Which of the following would you recommend?

1000cc of D50W, 1000cc of 7% amino acids, 500cc of 10% lipids

A tube feeding ran from 8pm to 6am and provided 1,500 calories at 1.5 cals/ml. What was the rate of infusion (ml/hour)?

100ml/hour

A 1.5 cal/ml strength tube feeding formula is run at 85 ml/hour for 14 hours. What is the total volume of formula provided in 24 hours?

1190 The 24 hours info ( in 24 hrs the formula will run for only 14 hours and will not run the 10 hours rest of the day)and calories are not needed To get the volume, simply multiply 85 ml/hrs x 14 hours = 1190 Don't get confused with the calories because calories are obtained by multiplying the total volume and the strength 1190ml x 1.5cal/ml= 1785cal

Financial data for 1 month is shown. What is the net profit? Cafeteria revenue $119984 Patient meals revenue $146250 Catering sales $1850 Food costs $110234 Labor costs $147446 Other costs $10204

119984 + 146250 + 1850 = $268084 110234 + 147446 + 10204 = $267884 $268084 - $267884 = $200

You determined a patient needs 2,570 calories and 80 grams of protein per day. How many grams of nitrogen is this patient receiving per day?

12.8 The calories are not needed. 1 gram of nitrogen = 6.25 grams of protein 80 grams/6.25= 12.8 grams of nitrogen

What would be the next number in this list with a moving average of 6? 1400, 1200, 1300, 1250, 1350, 1400, 1425

1200 + 1300 + 1250 + 1350 + 1400 + 1425 = 7925/6 = 1320

A tube feeding ran for 12 hours and provided 2,200 calories at 1.5 cals/ml. What was the rate of infusion (ml/hr)?

125 ml/hr 1st find the total volume:

How many 4 ounce servings can you get from 1 gallon of ice cream?

128 oz/4 oz = 32

What is the total weekly budget if there are 13 FTEs at $20/hr

13 x 40 x 20 = $10400

What would be the next number in this list with a moving average of 5? 1400, 1200, 1300, 1250, 1350, 1400, 1425

1300 + 1250 + 1350 + 1400 + 1425 = 6725/5 = 1354

What is the food cost percentage if the cost of food is $1325 and the income is $2865

1325 /2865*100 = 46%

A 7 year old on a ketogenic diet requires 1500 kcal's. What is the appropriate diet order?

145 g fat, 25 g pro, 25 g cho

An enteral nutrition formula runs from 7am to 7pm at 70 ml/hr. Per 1,000 ml of formula, there is 848 ml of free water. Part of the feeding regimen is to provide the patient with 250 ml of water flushes 3 times per day. What is the total volume of fluid that is counted towards this patient's fluid needs?

1462

Tonight's banquet dinner is spaghetti and meatballs. The standard recipe for the sauce yields 20 servings and calls for 2 gallons of tomato paste. You are serving 150 patrons. How much total tomato paste will you need for the revised recipe?

15 gallons

What is the salary of 15 FTEs if the weekly budget is $8000?

15 x 40 = 600 hrs 8000/600 = $13.33 /hr

How many pounds of ham will you need to buy in order to serve 32 - 4oz servings with a 52% yield?

15.38

What is the labor turnover rate if 15 employees in a dept. of 25 were terminated and replaced.

15/25 * 100 = 60%

How may grams of protein would you receive on a 1500 calorie diet which is 20% protein?

1500 x 20% = 300 cal 1 g of protein = 4 cal 1 cal = 1/4 g 300 cal = 300 x 1/4 = 75

A 90 kg man receives 2,400 calories of TPN. The calorie to nitrogen ratio is 150:1. How many grams of nitrogen are there?

16 grams

How many full-time employees (FTE's) can you staff if your weekly budget is $7,500 and the salary is $11.00 per hour?

17

What are the total calories in the following TPN formula? 250 grams dextrose, 75 grams amino acids, and 500 cc's of 10% lipids

1700 calories

What is the food cost percentage if the cost of food is $1700 and the annual income is $60,000

1700/ (60000/12) * 100 = 34%

What was the profit of the company if total revenue for the year was $1,200,000, and the company operated with a food cost of 40%, a labor cost of 40%, and had an overhead cost of 5%?

180,000

The raw cost of an item is $2.00 per serving. What is the hidden cost?

2 * 10% = $0.2

A tube feeding started from 7pm, providing 2000 kcal, at 2 cal/cc and 48 cc/hr. How many hr did feeding ran?

2 cal --> 1 cc 1 cal --> 1/2 cc 2000 cal --> 1/2 x 2000 = 1000 cc 48 = 1000/hours --> hours = 1000/48 = 20.83 ~ 21 hrs so feeding ran from 7 pm to 4 pm.

The doctor prescribed a 2,000 calorie diet for a resident. On average, she consumes 75% of her meals. How many nutritional shakes, which offer 250 calories per 8 fl oz, would you recommend?

2 cans

A recipe requires 2 pints of cleaned, sliced strawberries. The yield for strawberries is 80%. One cup of clean, sliced strawberries weight 7 oz. At a minimum, how many pound of strawberries needed to be ordered.

2 pints = 2 x 2 cups = 4 x 7 = 28 oz raw x 80/100 = 28 raw = 35 oz raw = 35 oz/16 = 2.18 lb

How much free water is in 2 liters of an enteral feeding that has 2 kcal per cc?

2 x 70= 1.4 x 1000=1400 cc

Using the factor method, determine the selling price using the data below. raw food cost $2.14; prepared food cost $5.21; labor cost $ $3.30; overhead cost $ 1.12; factor 2.37

2.14 x 2.37 = 5.07

How many meals were served per labor hour if 13 full-time employees produced 1,350 meals in a 40 hour work week?

2.59----->6

A facility operates at a 35% food cost. The raw food cost of the banana cream pie is $2.15. What is the pricing factor that would be used to calculate the selling price of the pie?

2.85

If implementing a program costs $2 for each patient and the return is $6 per patient, the cost/benefit ratio is:

2/6 = 1:3

How many actual relief employees are needed to cover 20 full-time employees?

20 x 0.55 = 11

In a hospital with 200 patients, it takes 20 minutes to prepare all day meals for a single patient. How many FTE's are needed per week?

200 * 7 days/week = 1400 meals 1400 * 20 = 28000 mins 28000 /60 = 466.67 hrs 466.67/40 = 11.67

Two liters of a 5% dextrose solution provide how many calories?

2000 ml x .5 x 3.4=3400

How many non protein calories are provided by 2 liters of a 7% Aminosyn solution and 2 liter of 10% dextrose in water?

2000 x .10 x 3.4=680 NON PROTEIN

How may grams of protein would you receive on a 2000 calorie diet which is 25% protein?

2000 x 25% = 500 cal 1 g of protein = 4 cal 1 cal = 1/4 g 500 cal = 500 x 1/4 = 125

What is the food cost percentage if the cost of food is $2100 and the income is $5500

2100 /5500*100 = 38%

A newly diagnosed diabetic needs 2200 calories, 50% from CHO. How many CHO choices can he have at each meal if he has 3 snacks with 2 CHO choices each?

2200 x 50% = 1100 cal gm = 1100/4 = 275 g 1 CHO choice --> 15 g no. of chices = 275/15 = 18.3 3 snack --> 3 x 2 = 6 chices 18 - 6 = 12 choices left 3 meals so 12/3 = 4 CHO choices at each meal

Financial data for 1 month is shown. What is the net profit? Cafeteria revenue $22000 Patient meals revenue $15000 Catering sales $2000 Food costs $12000 Labor costs $14000 Other costs $11000

22000 + 15000 + 2000 = 39000 12000 + 14000 + 11000 = 37000 39000 - 37000 = $2000

How many total calories will the following enteral nutrition regimen provide? 1,500 ml of a 1.5 cal/ml formula running for 18 hours

2250 calories

How much ground beef will you need to purchase if you need 68 portions at 4oz each with 25% shrinkage?

23 lbs

How much ground beef will you need to purchase if you need 68 portions at 4oz each with 25% shrinkage?

23 lbs AP weight: EP / % yield First convert the serving size into lbs: 4 oz / 16 oz per lb = .25 lbs Then multiply 68 portions x .25 lbs = 17 EP 17/ .75= 22.6 ----- 23 lbs

How many calories from protein does a 130 lb HIV patient need to consume if she is in the maintenance phase?

236 - 330 calories

A meal replacement bar provides 5 grams of fat, 23 grams of carbohydrates, and 12 grams of protein. What percentage of calories does the fat provide?

24%

How many meals were served per labor hour if 25 FTE produced 4000 meals in one 40 hour week?

25 * 40 = 1000 4000 / 1000 = 4

Your Nutrition Department has 10 FTE Dietitians at $25/hour. How much salary is that per month?

25 x 40 = 1000 x 10 = 10,000 10,000 * 4 = $40,000

What is the labor turnover rate if 15 employees in a dept. of 30 were terminated and 10 were replaced.

25/30 * 100 = 83% Remember: You add the # of terminated and replaced employees

Using the following information, what is the volume of lipids used in this TPN solution? 500 calories; 20% solution

250 ml

In a hospital with 250 patients, it takes 20 minutes to prepare one meal. How many FTE's are needed per week?

250 x 3 meals/day x 7 days/week = 5250 meals 5250 * 20 = 10500 mins 10500/60 =1750 hrs 1750/40 = 43.75

Using the following information, what is the volume of lipids used in this TPN solution? 500 calories; 20% solution

250ml

In a hospital with 300 patients, it takes 10 minutes to prepare one meal. How many full-time equivalents (FTE's) are needed for the week?

26.25

A 60 kg female receives 2700 kcal on PN. The calorie to nitrogen ratio is 150:1. How many grams of nitrogen is she getting?

2700/150=18

What is the labor cost percent if sales were $150,000 and the cost of labor was $43,000?

28.66------> 28.7

A newly diagnosed diabetic needs 2800 calories, 50% from CHO. How many CHO choices can he have at each meal if he has 3 snacks with 3 CHO choices each?

2800 x 50% = 1400 cal gm = 1400/4 = 350g 1 CHO choice --> 15 g no. of choices = 350/15 = 23 snack --> 3 x 3 = 9 choices 23 - 9 = 14 choices left 3 meals so 14/3 = 5 CHO choices at each meal

A food label states there are 110 calories in 3/4 cup. A client tells you he ate 2 cups of this food. How many calories did he consume?

293 calories

The cafeteria serves lunch from 11:30 AM to 2:30 PM with a seat turnover rate of 2.5/hour. They need to seat 500 customers. How many chairs do they need?

3 hrs x 2.5/hr = 7.5 500/7.5 = 67

Using the factor method, determine the selling price using the data below. raw food cost $3.14; prepared food cost $5.21; labor cost $ $3.30; overhead cost $ 1.12; factor 3.37

3.37 x 3.14 = 10.58

A nursing home serves 2,200 meals per week and employs 16 FTE's. How many meals per labor hour are produced?

3.43

The cafeteria serves lunch from 11 AM to 2:30 PM with a seat turnover rate of 1.5/hour. They need to seat 250 customers. How many chairs do they need?

3.5 hrs x 1.5/hr = 5.25 250/5.25 = 48

What is the benefit: cost ratio of a program intervention that cost $1.75 million if the savings as a result of the program were $3 million?

3/1.75 = 12 : 7

What is the Program cost if savings as a result of the program were $3 million and benefit: cost ratio is 12:7?

3/12 x 7 = 1.75 million

If implementing a program costs $3 for each patient and the return is $6 per patient, the cost/benefit ratio is:

3/6 = 1:2

How many meals were served per labor minute if 30 FTE produced 3945 meals in one 40 hour week?

30 * 40 = 1200 3945/1200 = 3.28 3.28/60 = 0.054

Thirty entrees of fish cost $3.00 per serving. Total sales for the fish came to $280.00. What was the food cost percentage?

30 x 3 = 90/280 x 100 = 32%

Given the following information, what percentage of the budget does labor cost contribute? Labor costs = $42,000; Food costs = $63,000; Operational costs = $17,000; Profit = $18,000

30% To calculate the percentage in a category, first the total revenue needs to be calculated and the profit must be included as well.

In a hospital with 300 patients, it takes 14 minutes to prepare one meal. How many FTE's are needed per week?

300 x 3 meals/day x 7 days/week = 6300 meals 6300 * 14 = 88200 mins 88200 /60 = 1470 hrs 1470/40 = 36.75

How much hamburger will it take to make 300 three ounce patties with 20% shrinkage

300 x 3= 900 oz 900 oz /16= 56.25 lbs 20% shrinkage -100%=80% yield 56.25 lbs/ 80%= 70 lbs Or x - (0.2x) = 3 0.8 x = 3 x = 3.75 (3.75 * 300)/16 = 70 lb

How many calories are in 300 ml of a 5% dextrose solution?

300 x 5/100 x 3.4 = 51 cal

A PN regimen that contains 3 L of D40W and 1 L of Aminosyn provides how many non protein calories?

3000 x .4 x 3.4=4080

A 60 kg female receives 3000 kcal on PN. The calorie to nitrogen ratio is 200:1. How many grams of nitrogen is she getting?

3000/200 = 15

How many 4 ounce servings can come out of 1 gallon of ice cream?

32

How many servings are there in 10 gallons of ice cream using a #12 scoop?

32 oz/12 svgs= 2.66 oz/svgs 10 x 128 oz = 1280 oz/2.66 oz svgs = 480 svgs

How much gallons of ice cream is required for 500 servings using #12 scoop?

32 oz/12 svgs= 2.66 oz/svgs 2.66 x 500 = 1330 oz 1330/128 = 10.39

How many servings are there in 10 gallons of ice cream using a #16 scoop?

32 oz/16svgs= 2 oz/svgs 10 x 128 oz = 1280 oz/2 oz svgs = 640 svgs

A hospital has 225 rooms filled, which is a 70.3% occupancy. How many total beds are in this hospital?

320

What is the food cost percentage if the cost of food is $325 and the income is $865

325/865 * 100 = 38%

How many meals were served per labor minute if 34 FTE produced 3800 meals in one 40 hour week?

34 * 40 = 1360 3800/1360 = 2.79 2.79/60 = 0.05

What is the percentage of food cost if the cost of food is $825 and total sales is $2,425?

34%

Your sales for the month were $72,000. You employ 14 full-time employees at $11.45 per hour. What is your labor cost percentage?

35.6%

There are seven foodservice employees in the tray assembly unit. The patient census is 350. If 1 1/2 hours of assembly time is allowed, a feasible productivity goal for the unit is to assemble how many trays per minute?

350/90 min= 4

According to the ADA exchange lists, what is the nutrient content of the following... 1 cup cantaloupe, 1/2 cup cereal, 1 cup 1% milk, 1 tsp margarine, 1 tsp low sugar jelly, black coffee, 1 slice toast...

365 kcal, 12 g PRO, 57 g CHO, 7 g FAT...this is easiest to figure out by looking at the CHO first!

If the productivity goal for a patient tray assembly unit is 4 trays per minute, the unit should be able to assemble approximately 350 trays in:

4 trays in 1 min 1 tray in 1/4 min 350 trays in 350/4 mins = 87.5 1 hr and 27.5 mins

If an employee works 4 days a week, how many regular employees can be covered by one relief employee?

4/3 = 1.33

A $240 income was generated selling 40 pieces of fish with a raw food cost of $2.00 each . What is the % food cost?

40 x $2.00 = $80/$240 x 100 = 33%

Forty entrees of fish cost $2.00 per serving. Total sales for the fish came to $240.00. What was the food cost percentage?

40 x $2.00/svg = $80/$240 x 100 = 33%

Entree: Pot roast # servings 70 food cost/serving $1.50 Chicken stew # servings 30 food cost/serving $0.75 spaghetti # servings 40 food cost/serving $0.60 If the above entrees had been served on Tuesday, how many servings of spaghetti will you need next Tuesday if you expect to serve 300 total entrees?

40/140 x 300 = 87

There are seven foodservice employees in the tray assembly unit. The patient census is 400. If 1 hours of assembly time is allowed, a feasible productivity goal for the unit is to assemble how many trays per minute?

400/60 = 6.66

Approximately how many patient trays per minute must a centralized tray assembly unit produce in order to serve 400 patients during 90 minutes?

400/90 min= 4.5

What is the food cost percentage if the cost of food is $425 and the income is $900

425 /900*100 = 47%

The physician ordered 93 grams of a fat emulsion product for a patient. You need to record in the patient's record how many calories this supplement is providing. The product data is as follows: 67.5 calories in 15 ml, and 1 ml of product weighs 0.94 grams. How many calories are provided in this order? Note, the 93 grams is the weight of the product.

444.5 calories

A sandwich with two pieces of white bread and two ounces of turkey provides how many calories?

45+45 is 90, the turkey 80+80 is 160, the bread 90+160 is 250, the answer

A cafeteria seats 150 customers. Lunch runs from 11:45 AM to 1:00 PM. Turnover is 3 customers/hour. How many can be served during those hours?

45-60=15 15/60=25 minutes No. of hrs of service = 1.25 hrs No. of customer = 150* 3 = 450/hr Total Served = 450 * 1.25 = 562

Find the cost per meal if you serve 100,000 meals, spend $45000 in food purchases and $1750 worth of food was removed from the inventory.

45000 + 1750 = 46750 46750/100,000 = 0.46

Find the cost per meal if you serve 120,000 meals, spend $46000 in food purchases and $1250 worth of food was removed from the inventory.

46000 + 1250 = 47250 5850/120000 = 0.39

A meal provides 265 total calories, 9 grams of fat, 32 grams of carbohydrates, and 14 grams of protein. What percentage of calories do carbohydrates provide?

48%

If the productivity goal for a patient tray assembly unit is 5 trays per minute, the unit should be able to assemble approximately 400 trays in:

5 trays in 1 min 1 tray in 1/5 min 400 trays in 400/5 mins = 80 mins 1 hr and 20 mins

Using the following data, what was the average check for September? Total revenue = $70,000; Net income = $20,000; Full-time employees = 5; Number of customers = 12,500

5.6

What is the benefit: cost ratio of a program intervention that cost $1890000 if the savings as a result of the program were $5.67 million?

5.67 mil/1.89 mil = 3:1

If a regular employee works 5 days a week and relief employees works 1 day a week, how man regular employees can be covered by one relief employee?

5/1 = 5

What is the labor turnover rate if 5 employees in a dept. of 70 were terminated.

5/70 * 100 = 7%

Using the following information, how many grams of amino acids are in this TPN solution? Total calories = 1,770, 300 grams of carbohydrates, 550 calories of 10% lipids

50 grams

A TPN solution is to be delivered at 50 mL per hour at 3/4 strength, what is the appropriate order?

50 x 24=1200 mL/day 1200 x (3/4)=900mL formula, so 300 left for water

A $250 income was generated selling 50 pieces of fish with a raw food cost of $5.00 each . What is the % food cost?

50*5 = $250/$250 * 100 = 100%

Chicken has a popularity index of 50%. A total of 180 patients had chicken. If 90% of the total patient had food. How many total patient in the hospital?

50/100 * x = 180 x = 360 (people that had food) 90/100 * y = 360 y = 400

The hospital budget for the first 3 months is set for an 50% occupancy rate. Budget figures for this level are listed below. The next months will have an occupancy rate of 80%. What would the food cost budget be for the second six months? Food cost $15000 Labor cost $25000 Operating costs $24000

50/100 x = 15000 x = (15000 x 100)/50 = 30000 Food cost budget = 80/100 x 30000= $24000

What %age of dextrose solution will provide 170 cal in 500 ml.

500 x %age/100 x 3.4 = 170 cal %age = ( 170 x 100 ) / (500 x 3.4) = 10

How many calories are in 500 ml of a 10% dextrose solution?

500 x 10/100 x 3.4 = 170 cal

Approximately how many patient trays per minute must a centralized tray assembly unit produce in order to serve 500 patients during 2 hrs?

500/(2 x 60) = 4.16

How much time will it take to serve 500 patient if the centralized tray assembly unit produce 4 plates per minute?

500/4 = 125 mins

If a man normally consuming 3500 kcal a day reduces his weekly intake by 5000 kcal, how much weight will he lose in a week?

5000 / 3500 = 1.42 lb

Find the cost per meal if you serve 100,000 meals, spend $50,000 in food purchases and $2000 worth of food was removed from the inventory.

50000 + 2000 = 52000 52000/100000 = 0.52

Based on an 8 hour day, the number of hours worked was 55,267 per year. The total number of hours paid was 59,995 per year. Calculate the number of productive FTEs.

55,267/2080 = 26.60

How many grams of protein are there in a diet containing 1,800 calories and is 13% protein?

58.5 grams

How many employees were terminated in a department of 43 and the turnover rate was 14%?

6

You have determined that an infant received 6.9 oz of milk every 6 hrs. what is his daily calorie requirement?

6 hrs --> 6.9 oz 24 hrs --> 6.9 x 4 = 27.6 oz 8 oz --> 144 kcal 1 oz --> 144/8 27.6 oz --> 144/8 x 27.6 = 496.8 ~ 500 kcal

A foodservice uses hamburger patties at an average rate of 6 cases per day. Lead time is 3 days. You want to have a safety supply of 2 cases. You need to order them when the supply drops to ____ cases.

6 x 3 + 2 = 20

A resident has just been put on a bolus tube feeding providing 1 cal/ml (or 250 cals per can). How many cans will fulfill his total calorie needs to maintain weight if he weighs 121 pounds and is bedridden?

6.6------> 7 cans

If an employee works 6 days a week, how many regular employees can be covered by one relief employee?

6/1 = 6

What is the labor turnover rate if 6 employees in a dept. of 55 were terminated and replaced.

6/55 * 100 = 11%

What are the protein needs for a healthy 165 pound (75 kg) adult whose activity level includes only daily activities of living and no strenuous exercise?

60 grams

You just bought a steak that weighed 1.5 pounds raw. After cooking it, the steak weighed 0.9 pounds. What was this steak's yield?

60%

Entree: Pot roast # servings 60 food cost/serving $1.50 Chicken stew # servings 30 food cost/serving $0.75 spaghetti # servings 40 food cost/serving $0.60 What is the popularity index for pot roast?

60/130 x 100 = $46

Given the following information, what is the percentage of total expenses for the quarter? Sales for the quarter = $22,910; net profit for the quarter = $8,640; rent = $1,900 per month

62.3%

What is the food cost percentage if the cost of food is $625 and the income is $1865

625 /1865*100 = 33%

Based on an 8 hour day, the number of hours worked was 65,000 per year. The total number of hours paid was 70,000 per year. Calculate the number of productive FTEs.

65000/2080 = 31.25

How many dextrose calories are in a 400 ml IV solution of 5% dextrose?

68 cals

An 7 lb. roast beef cost $1.79/lb. The edible portion is 65%. What is the AP price f the roast?

7*1.79 = $12.53

The following recipe yields 100 servings: 20 cups flour, 14 cups sugar, 12.5 cups raisins, 6 pounds butter. How much of the raisins will you need if you decreased the recipe to yield 20 servings?

7.5

Entree: Pot roast # servings 70 food cost/serving $1.50 Chicken stew # servings 30 food cost/serving $0.75 spaghetti # servings 40 food cost/serving $0.60 What is the popularity index for pot roast?

70/140 x 100 = 50%

The hospital cafe has a total of 62 seats. At 1pm, 45 of these seats were occupied with patrons. What is the percentage of occupancy?

72.6%

How many milligrams are there in a solution of 19 mEq of potassium?

741

How many milligrams are there in a solution of 19 mEq of potassium?

741 mg

A foodservice uses hamburger patties at an average rate of 8 cases per day. You want to have a safety supply of 3 cases. Total number of cases ordered are 35. What's the lead time?

8 * x + 3 = 35 x = (35 - 3)/8 = 4

An 8 lb. roast beef cost $2.79/lb. The edible portion is 65%. What is the AP price f the roast?

8 lb.* $2.79/lb = $22.32

You have determined that an infant should take 340 calories/24 hrs. how many oz of milk should be given to the baby every 6 hrs?

8 oz --> 144 kcal 1 kcal --> 8/144 oz 340 kcal --> 8/144 x 340 = 18.9 oz/hr = 18.9/24 = 0.78 oz/hr 6 hrs --> .78 x 6 = 4.68 oz

You have determined that an infant should take 500 calories/24 hrs. how many oz of milk should be given to the baby every 12 hrs?

8 oz --> 144 kcal 1 kcal --> 8/144 oz 500 kcal --> 8/144 x 500 = 27.78 oz/hr = 27.78/24 = 1.15 oz/hr 6 hrs --> 1.15 x 12 = 13.8 oz

A foodservice uses hamburger patties at an average rate of 8 cases per day. Lead time is 4 days. You want to have a safety supply of 3 cases. You need to order them when the supply drops to ____ cases.

8 x 4 + 3 = 35

The hospital budget for the first 6 months is set for an 80% occupancy rate. Budget figures for this level are listed below. The second six months will have an occupancy rate of 60%. What would the food cost budget be for the second six months? Food cost $30000 Labor cost $25000 Operating costs $24000

80/100 x = 30,000 x = (30000 x 100)/80 = 37500 Food cost budget = 60/100 x 37500 = $22500

How many units must you sell to reach your break-even point (BEP) if your unit selling price = $7.00, the variable costs per unit = $4.50, and the total fixed costs = $2,000?

800 units

How many units must you sell to reach your break-even point (BEP) if your unit selling price = $7.00, the variable costs per unit = $4.50, and the total fixed costs = $2,000?

800 units Remember: Break-even point= Fixed cost/ contribution margin CM = VC - SP

What is the gross food cost for June using the following information? June 1 inventory $8000 July 1 inventory $3500 Food purchases - month of June $4000

8000 + 4000 - 3500 = $8500

Chicken has a popularity index of 45%. There are 380 total patients, 85% of whom are eating. How many will choose chicken?

85/100 x 380 = 323 323 x 45/100 = 145

In a TPN mixture, what volume of the amino acid solutions listed would come close to providing 185 kcal's?

850 mL of 5.5% amino acids 85 x .55 x 4=187

Chicken has a popularity index of 50%. There are 400 total patients, 90% of whom are eating. How many will choose chicken?

90/100 x 400 = 360 360 x 50/100 = 180

How many total calories does this TPN solution supply? 500 cc 20% dextrose + 500 cc 10% amino acids + 200 cc 20% lipids

940 calories

How many total calories does this TPN solution supply? 500 cc 20% dextrose + 500 cc 10% amino acids + 200 cc 20% lipids

940 cals

What happens if the break-even point (BEP) goes up?

Cost increases and profits decrease

You determine a diabetic client needs 2,400 calories, and 50% of these calories from carbohydrates. You instructed him to include two carb choices in two of his three daily snacks and one carb choice at the third snack. How would you plan his meals in terms of carbohydrate choices?

Five carb choices each for breakfast, lunch, and dinner

To find the break-even point (BEP) in dollar sales, you are given the following information: Sales, Variable cost (VC), and Fixed cost (FC). Which formula do you use for BEP in dollar sales?

Fixed Cost / Contribution rate

If an employee works 5 days a week, how many regular employees can be covered by one relief employee?

Hospital food service positions cover a 7 day week. Employees work 5 days & have 2 days off. A relief worker can cover the "days off" of 2.5 full-time workers. Take the days the employee works divided by the days they have off during the week: 5/2 = 2.5

A female, 5'3" tall, weights 125 lbs. What is her percent of ideal body weight?

Ideal body weight = 100 (5 ft) + 3 x 5 = 115 125/115 x 100= 108%

A female, 5'3" tall, weights 90% of her ideal weight. Whats her current weight?

Ideal body weight = 100 (5 ft) + 3 x 5 = 115 wt/115 x 100= 90% wt = 90 x 115/100 = 103.5

A female, 5'7" tall, weights 115 lbs. Six months ago she weighed 130 lbs. What is her percent of ideal body weight?

Ideal body weight = 100 (5 ft) + 7 x 5 = 135 115/135 x 100= 85%

Which menu item generates the highest profit? Lasagna: units sold 1500 selling price $3.00 raw food cost $1.35 prime cost $2.00 Vegetarian chili: units sold 100 selling price $1.25 raw food cost $0.57 prime cost $1.00 Hamburger: units sold 400 selling price $2.00 raw food cost $0.90 prime cost $1.50 Enchilada: units sold 100 selling price $3.00 raw food cost $1.14 prime cost $1.75

Lasagna: $3.00 - $2.00 x 1500 = $1500 (answer) Vegetarian chili: $1.25 - $1.00 x 100 = $25 Hamburger: $2.00 - $0.90 x 400 = $440 Enchilada: $3.00 - $1.75 x 100 = $125

A cafeteria seats 80 customers. Lunch runs from 11:15 AM to 1:00 PM. Turnover is 2.5 customers/hour. How many can be served during those hours?

No. of hrs of service = 1.75 hrs No. of customer = 80 * 2.5 = 200/hr Total Served = 200 * 1.75 = 350

A cafeteria seats 100 customers. Lunch runs from 11:00 AM to 1:00 PM. Turnover is 1.5 customers/hour. How many can be served during those hours?

No. of hrs of service = 2 hrs No. of customer = 100 x 1.5 = 150/hr Total Served = 150 x 2 = 300

How many quarts of batter are needed to make 144 muffins using a # 12 scoop?

No. of oz for 1 muffin = 32/12 = 2.66 For 144 muffin = 2.66 * 144 = 384 oz No. of quarts = 384/32 = 12

How many quarts of batter are needed to make 150 muffins using a # 12 scoop?

No. of oz for 1 muffin = 32/12 = 2.66 For 150 muffin = 2.66 * 150 = 400 oz No. of quarts = 400 /32 = 12.5

How many quarts of batter are needed to make 300 muffins using a # 16 scoop?

No. of oz for 1 muffin = 32/16 = 2 For 300 muffin =2 * 300 = 600 oz No. of quarts = 600 /32 = 18.75

Processed chopped lettuce costs $0.69/lb. Whole-head lettuce costs $16.49/50lb. case. If the head of lettuce can be processed in two hours at $5.25/hour for labor, what is the relative value of processed and head lettuce if the yield is 75%?

Processed lettuce = $0.69/lb (EP) Whole-head lettuce = $16.49/50lb (AP) with 75% yield = 37.5 (EP) Labor cost = 2 hrs x $5.25 = $10.50 Food cost + Labor cost = $16.49 + $10.50 = $26.99 $26.99/37.5 (EP) = $0.72/lb (EP)

Processed chopped lettuce costs $0.80/lb. Whole-head lettuce costs $20.49/50lb. case. If the head of lettuce can be processed in two hours at $6.25/hour for labor, what is the relative value of processed and head lettuce if the yield is 90%?

Processed lettuce = $0.80/lb (EP) Whole-head lettuce = $20.49/50lb (AP) with 90% yield = 45 (EP) Labor cost = 2 hrs x $6.25 = $12.50 Food cost + Labor cost = $20.49 + $12.50 = $32.99 $32.99/45 (EP) = $0.73/lb (EP)

Which of the following menu items generate the most profit? Shrimp alfredo: Selling price $12.95 Raw food cost $4.05 Units sold 75 Chicken marsala: Selling price $11.50 Raw food cost $3.83 Units sold 193 Prime rib: Selling price $14.95 Raw food cost $4.39 Units sold 185 Lemon halibut: Selling price $13.50 Raw food cost $4.29 Units sold 210

Shrimp alfredo = $12.95 - $4.05 x 75 = $667.50 Chicken marsala = $11.50 - $3.83 x 193 = $1480.31 Prime rib = $14.95 - $4.39 x 185 = $1953.6 (answer) Lemon halibut = $13.50 - $4.29 x 210 = $1934.10

Which of the following menu items generate the most revenue? Shrimp alfredo: Selling price $12.95 Raw food cost $4.05 Units sold 75 Chicken marsala: Selling price $11.50 Raw food cost $3.83 Units sold 193 Prime rib: Selling price $14.95 Raw food cost $4.39 Units sold 172 Lemon halibut: Selling price $13.50 Raw food cost $4.29 Units sold 210

Shrimp alfredo = $12.95 x 75 = $971.25 Chicken marsala = $11.50 x 193 = $2219.5 Prime rib = $14.95 x 172 = $2571.4 Lemon halibut = $13.50 x 210 = $2835 (answer)

Which of the following pieces of equipment has the best return on investment (ROI)? The purchase price is the initial investment on the equipment, and the selling price is the price you sold it to another company. Tilted skillet: $8,700 purchase price; $6,300 selling price Deep fat fryer: $900 purchase price; $900 selling price Steam-jacketed kettle: $3,500 purchase price; $4,700 selling price Convection oven: $4,200 purchase price; $4,900 selling price

Steam-jacketed kettle: $3,500 purchase price; $4,700 selling price The ROI is calculated by: Initial investment- selling price _________________________________ Initial investment

A business pays 5% of its income as rent, 60% towards labor and food costs, and 2% towards other monthly expenses. How much profit does this business make per month if total income is $25000?

Total Income = $25000 Rent = 5/100 * 25000 = $1250 Labor and Food Cost = 60/100 x $25000 = $15000 Others = 2/100 * 25000 = $500 $1250+ $15000+ $500= $16750 $25000- $16750= $8250

A business pays 4% of its income as rent ($1200), 70% towards labor and food costs, and $2500 towards other monthly expenses. How much profit does this business make per month?

Total Income = 1200 * 100/4 = $30000 Labor and Food Cost = 70/100 x $30,000 = $21000 $1200 + $21000 + $2500 = $24700 $30000 - $24700 = $5300

A business pays 5% of its income as rent ($1300), 60% towards labor and food costs, and $3000 towards other monthly expenses. How much profit does this business make per month?

Total Income = 1300 * 100/4 = $32500 Labor and Food Cost = 60/100 x $32,500 = $19500 $1300 + $19500 + $3000 = $23800 $32500 - $23800= $8700

Percent of labor cost is calculated using:

cost of labor / sales X 100

If a diabetic person reduces his caloric intake from 2300 to 1800 calories a day, how much will be lost in a month?

diff = 2300 - 1800 = 500 500 cal/day = 1 lb loss in 1 week 1 cal/day = 1/500 lb loss 500 cal = 500 x 1/500 = 1 lb in 1 week 1 month = 4 week (4.3) = 1 x 4 lb

If a diabetic person reduces his caloric intake from 2500 to 1800 calories a day, how much will be lost in a month?

diff = 2500 - 1800 = 700 500 cal/day = 1 lb loss in 1 week 1 cal/day = 1/500 lb loss 500 cal = 700 x 1/500 = 1.4 lb in 1 week 1 month = 4 week (4.3) = 1.4 x 4 lb = 5.6 lb

If a man normally consuming 2600 kcal a day reduces his intake to 1500 kcal a day, how much weight will he lose in a week?

diff = 2600 - 1500 = 1100 1100 x 7 days = 7700 / 3500 = 2.2 lb or 1 kg

If a man normally consuming 3500 kcal a day reduces his intake to 2000 kcal a day, how much weight will he lose in a week?

diff = 3500 - 2000 = 1500 1500 x 7 days = 10500 / 3500 = 3 lb or 1.36 kg

A man normally consuming 3500 kcal a day. If he reduced 5 lb in a week. how much reduction in daily calorie intake was made?

diff = 3500 - x weekly diff = 7 x (3500 - x) 7 x (3500 - x)/3500 = 5 3500 - x =5 x 3500/7 = 2500

Determine the caloric contribution of CHO, lipids and protein intake per gram from the following parenteral formula. The amounts stated are given per liter. 300 mL 60% dextrose, 500 mL 10% amino acids, 200 mL 20% lipid, total nutrient mixture administered at 100 ml/hr for 24 hours

dx = 300 x .6 x 3.4 = 612 1000 ml --> 612 100 ml --> 612/1000 x 100 x 24 hrs =1468.8 kal fat 20/100 = 2 cal/ml 200 ml --> 200 x 2 cal = 400 1000 ml --> 200 100 ml --> 400/1000 x 100 x 24 = 960 cal amino = 10/100 = gm/500 gm = 500 x 10/100 = 50 1000 ml --> 50 g 100 ml --> 50/1000 x 100 x 24 = 120 g

Determine the caloric contribution of CHO, lipids and protein intake per gram from the following parenteral formula. The amounts stated are given per liter. 300 mL 60% dextrose, 500 mL 10% amino acids, 200 mL 20% lipid, total nutrient mixture administered at 65 ml/hr for 24 hours

dx = 300 x .6 x 3.4 = 612 1000 ml --> 612 65 ml --> 612/1000 x 65 x 24 hrs = 955 kal fat 20/100 = 2 cal/ml 200 ml --> 200 x 2 cal = 400 1000 ml --> 200 65 ml --> 400/1000 x 65 x 24 = 624 cal amino = 10/100 = gm/500 gm = 500 x 10/100 = 50 1000 ml --> 50 g 65 ml --> 50/1000 x 65 x 24 = 78 g

A tube feeding ran from 7pm till 6am, providing 1800 kcal, at 1.6 cal/cc, how many cc/hour were given?

no. of hrs = 11 1.6 cal --> 1 cc 1 cal --> 1/1.6 cc 1800 cal --> 1/1.6 x 1800 = 1125 cc cc/hr = 1125/11 = 102 cc/hr ~ 100 cc/hr

A tube feeding ran from 7pm till 7am, providing 2400 kcal, at 2.6 cal/cc, how many cc/hour were given?

no. of hrs = 12 2.6 cal --> 1 cc 1 cal --> 1/2.6 cc 2400 cal --> 1/2.6 x 2400 = 923 cc cc/hr = 923/12 = 77 cc/hr

A tube feeding ran from 7pm till 4pm, providing 2000 kcal, at 2 cal/cc, how many cc/hour were given?

no. of hrs = 21 2 cal --> 1 cc 1 cal --> 1/2 cc 2000 cal --> 1/2 x 2000 = 1000 cc cc/hr = 1000/21 = 48 cc/hr

What is the labor cost per meal Total food purchased - $32,123 Total Café Sales - $23,231 Total Labor expenses - $25,790 Meal equivalent factor - $2.15 Total Patient meal severed 1923

no. of meals = 23,231/2.15 = 10805 total meals prepared = 10805 + 1923 = 12728 labor cost = 25,790/12728 = 2.026

What is the labor cost per meal Total food purchased - $32,123 Total Café Sales - $25,000 Total Labor expenses - $30,000 Meal equivalent factor - $2.50 Total Patient meal severed 2000

no. of meals = 25,000/2.50 = 10000 total meals prepared = 10000+ 2000= 12000 labor cost = 30000/12000= 2.5

How much hamburger will it take to make 200 three ounce patties with 10% shrinkage

x - (0.1x) = 3 0.9 x = 3 x = 3.33 (3.33 * 200)/16 = 41.5 lb

Your sales for the month were $72,000. You employ 14 full-time employees at $11.45 per hour. What is your labor cost percentage?

38.5%

A # 16 scoop, was used to serve 600 servings of mashed potatoes instead of a # 12 scoop. How many servings were they more?

#12 scoop = 2.7 oz #16 scoop = 2 oz 600 svgs x 2.7 oz = 1620 oz 1620 oz /2 oz = 810 svgs 810 - 600 svgs = 210 svgs

A # 12 scoop, was used to serve 600 servings of mashed potatoes instead of a # 16 scoop. How many servings were they short?

#12 scoop = 2.7 oz #16 scoop = 2 oz 600 svgs x 2oz = 1200 oz/svg 1200 oz svg/2.7oz = 444 svgs 600 svgs - 444 svgs = 156 svgs

How much will it cost to prepare these scrambled eggs? Amount to be made: 25 Cost of eggs $0.83 per dozen 2 ounces margarine at $2.29 per pound 2 cups milk at $2.50 per gallon

$0.83/12 x 25 = $1.72 ($2.29/16) x 2 oz = $0.29 ($2.50/16) x 2 cups = $0.31 $1.72 + $0.29 + $0.31= $2.32

The raw cost of an item is $1.12 per serving. What is the hidden cost?

$1.12 x 10% = $0.11

You find out that next year's budget will change by the following: 10% increase in labor cost 5% increase in food cost 2% increase in overhead What will the total budget be if the following info is from the current year? Labor costs $100,000 Food cost $100,000 Overhead cost $40,000

$100,000 + $100,000 + $40,000 = $240,000 $100,000 x 10% = $10,000 $100,000 x 5% = $5000 $40,000 x 2% = $800 $10,000 + $5000 + $800 = $15,800 $ 5,800 + $240,000 = $255,800

Using the following information, determine the selling price of the meal used to determine the break-even point. Fixed costs $100, Variable costs per meal $5, Break-even point 20 meals

$100/20 = $5 $5 + Variable cost ($5) = $10

How many kcal's are provided in 1.5 liters of D25W?

150 x .25 x 3.4= 1275

How many grams of nitrogen are in a diet consisting of 56 grams of protein?

9