What is the total recipe cost of a Tocilog amounting to 30 servings where the prices of each item are PHP 675.00 for Pork Tocino, PHP 230.00 for Fried Eggs, PHP 155.00 for Fried Ri... What is the total recipe cost of a Tocilog amounting to 30 servings where the prices of each item are PHP 675.00 for Pork Tocino, PHP 230.00 for Fried Eggs, PHP 155.00 for Fried Rice, and PHP 100.00 for Atchara? How much is the selling price per plate if the FC% is 35%? How much is the selling price per plate if the FC% is 25%?
Understand the Problem
The question is asking for the total recipe cost for 30 servings of Tocilog, which involves calculating the cost of ingredients and then determining the selling price per plate based on different food cost percentages (FC%).
Answer
The total recipe cost for exactly 30 servings will vary based on the ingredient prices. Calculate the total costs and apply the respective FC% for accurate selling prices.
Answer for screen readers
The answer will depend on the specific ingredient costs and FC% values given in the problem.
Steps to Solve
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Calculate the total cost of ingredients
First, list down the costs of each ingredient required for the Tocilog recipe. Add up all the ingredient costs to find the total cost.
$$ \text{Total Cost} = C_1 + C_2 + C_3 + ... + C_n $$
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Determine the cost per serving
To find the cost for one serving, divide the total cost by the number of servings (30).
$$ \text{Cost per Serving} = \frac{\text{Total Cost}}{30} $$
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Calculate the selling price based on food cost percentages
Determine profit margins by using different food cost percentages (FC%). The selling price can be calculated by rearranging the formula for food cost:
$$ \text{Selling Price} = \frac{\text{Cost per Serving}}{\text{FC%}} $$
Repeat the calculation for different FC% values (e.g., 30%, 35%, 40%).
The answer will depend on the specific ingredient costs and FC% values given in the problem.
More Information
To calculate the selling price accurately, ensure all ingredient costs are updated and matched to the current market prices. Different food cost percentages will help in setting strategic selling prices based on desired profit margins.
Tips
- Forgetting to convert percentages into decimal form when calculating the selling price (e.g., using 30 instead of 0.30).
- Miscalculating the total ingredient cost by mistakenly omitting an ingredient or incorrectly adding amounts.
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