Assignment Overview
The purpose of this Assignment 4 is to practice using a real
Assignment Overview
The purpose of this Assignment 4 is to practice using a real life pricing site to look up As Purchased Amounts and Pricing information for predetermined products and use the information to complete Inventory sheets for 3 recipes. Once purchase units and pricing are confirmed you will complete matching cost cards for the same 3 recipes. Completing the cost cards will include computing portion cost, selling price and food cost %. This assignment specifically aligns with: Course Objective 12: Calculate food, beverage and cost percentages, labor costs and percentages and other related costs; Course Objective 13 “Demonstrate the process of yield adjustment; Course Objective 14: Demonstrate the process of recipe costing; Course Objective 15: Implement the selling price of menu items. and their sub-objectives for the module.
Assignment Parts:
Make sure you have viewed the Sample Butternut Squash Soup Recipe Cost Card attached below at bottom of page to see what a finished card would look like. (Note the pricing used on the Sample is not current)
You will be submitting 3 Inventory Sheets and 3 Recipe Cost Cards for Chili Con Carne, Macaroni and Cheese and Potato Salad.
Use the forms provided and attached at bottom of this page.
The forms require the use of (Office Pro 365) Word Document and Excel Spreadsheet
Office Pro 365 is available to students free.
You can download them to your desktop or a flash drive then once filled out re-save them and upload them when you are ready to submit the assignment. It is recommended that you save your work often and also save them in a secondary location, such as a separate jump/flash drive.
Assignment will be worth a Total of 120 points.
Rubric for breakdown can be found with Submission link page
Your completed submitted assignment will include:
3 inventory sheets (34 points)
3 recipe cost cards (86 points)
Instructions for the Using the Gordon Food Service (GFS) Website:
Here is the information to access GFS. Included in the attachments below are Inventory Sheets for each of the 3 recipes with “specific product numbers” you are required to when looking up information. You will be recording the information on to the Inventory Sheets.
Gordon Foods has given us a student pricing account that will allow multiple users and a password that should not have to change (as long as no one locks us out). Students/Instructors: DO NOT attempt to change the password once you get in the site.
Follow these steps to log-in & Complete Inventory Sheets
Go to www.gfs.comLinks to an external site. – You can right click and open this link in a “New Window” or Copy and Paste into a Fresh Browser
You may use: Google Chrome. Microsoft Edge, or Mozilla Firefox
On GFS site – top right corner click on Sign In
Type in Username first, then click Next tab, then Type in Password, then Verify
User Name: will be available for the assigned writer only.
Password:
Say “No Thanks” to any surveys
Guide should be selected
If it asks for Delivery method – you should be able to “X” this out then just use Search bar.
You can begin typing in the Item number as shown on the Inventory sheet. then Click Search. This will take you directly to product needed for each recipe item. Here you will see product cost and units. You can click on the Item name to go beyond the first page. This will show further information about the products including full case weight. Complete the Inventory Sheets with the requested information.
Under the “As Purchased Price” – You want to list the “full” case price. You may additionally list item or per oz. price but you will need the full case price on recipe cost card.
Under “As Purchased Unit” – You want to list the “full” case unit. That is, the full weight or full count, or sizes of individual containers and such.
Tip: Look to see what the Recipe Cost Card is asking for in 2nd column under Recipe Unit – Then make sure that you know how many of those same units are in the case you are purchasing.
Use the first Item # listed on your Inventory sheet if available – then the Alt. # if first number is not available.
If you are locked out contact your instructor. If you are not seeing pricing information. Contact your Instructor. The Chat feature is for Account Managers.
Again, Please Do Not Change Password!
If you are locked out contact your instructor. The Chat feature is for Account Managers.
Instructors: If you or students are having issues with the website – Contact Course Mentor.
To complete the Recipe Cost Cards, here are some guidelines. An example is also attached below:
Invoice Cost is the Purchase Price from your Inventory Sheet.
Invoice Amount Unit is the As Purchased Unit from your Inventory Sheet. If the Recipe Unit is in ounces, this Purchased Unit should also be in ounces, or likewise if the Recipe unit is in lbs., we want the Cost per unit to be in lbs. For example: Ground Beef in the Chili con carne recipe – the Recipe calls for 10 lbs. So, we want to show the cost per Invoice Unit as a Cost per lb.
Cost per Invoice Unit is the cost per ounce, pound or each, as noted in the Recipe Unit. Sometimes this may be on the GFS information but if it is not then divide the total Invoice Amount Unit by the As Purchased Unit to get the cost per ounce, pound or each.
Yield % items are highlighted in yellow. You will find this product in your Book of Yields, determine the Yield % and then calculate the AP Needed. Your total cost will be based on this AP Needed.
Extended Total Cost is the recipe amount (or AP Needed if it was required) times the Cost per Invoice Unit.
Total the cost of the recipe and then divide by the number of portions the recipe makes to get the portion cost.
Calculate the Selling Price based on the given FC% on the recipe cost card.
While working on this assignment, “Save your work” often.
When all work is complete, upload a total of 6 documents in the Assignment link provided.
If one of the Product Numbers listed on GFS is not coming up as available on the website. You can try to search for a substitution. Let your instructor know the item and item # you chose as a substitution.
Attachments:
Recipe Cost Card Butternut Squash Soup example (1).xls
Recipe #1 Chile Con Carne Inventory-1.docDownload Recipe #1 Chile Con Carne Inventory-1.doc
Recipe #2 Macaroni and Cheese Inventory.docDownload Recipe #2 Macaroni and Cheese Inventory.doc
Recipe #3 Potato Salad Inventory.docDownload Recipe #3 Potato Salad Inventory.doc
Chili con carne.xlsDownload Chili con carne.xls
Macaroni and Cheese.xlsDownload Macaroni and Cheese.xls
Potato Salad-1.xlsDownload Potato Salad-1.xls