ProStart Year 1 Chapter ProStart Year 1 Chapter 1010

Business MathBusiness Math

Real-World MathReal-World Math

* Which mathematical operations(s) is/are required in the following * Which mathematical operations(s) is/are required in the following situations?situations?

KeyKeyA=AdditionA=AdditionS=SubtractionS=SubtractionM=MultiplicationM=MultiplicationD=DivisionD=Division

____ 1. A manager wants to calculate next month’s sales. He knows ____ 1. A manager wants to calculate next month’s sales. He knows that there has been a 5% increase from last month’s $48,400.that there has been a 5% increase from last month’s $48,400.

____ 2. A beef stroganoff recipe that serves 12 people calls for 3 ____ 2. A beef stroganoff recipe that serves 12 people calls for 3 pounds of beef. Anita wants to make stroganoff for only 4 people.pounds of beef. Anita wants to make stroganoff for only 4 people.

____ 3. Thirty cans of tomato paste are needed for the coming week. ____ 3. Thirty cans of tomato paste are needed for the coming week. The chef must place an order for more and notes that she has only The chef must place an order for more and notes that she has only 17 cans in inventory.17 cans in inventory.

Round and RoundRound and Round

Round the number 6.37846 to the nearest:Round the number 6.37846 to the nearest:

Thousandth:Thousandth: Hundredth:Hundredth: Tenth:Tenth: Whole Number:Whole Number:

Volume EquivalentsVolume Equivalents

Draw lines to indicate equivalent amounts Draw lines to indicate equivalent amounts between the volume items in the left and right between the volume items in the left and right columns below.columns below.

1 gallon1 gallon 3 teaspoons3 teaspoons

1 cup1 cup 2 pints2 pints

1 Tablespoon1 Tablespoon 4 quarts4 quarts

1 quart1 quart 2 cups2 cups

1 pint1 pint 8 fluid ounces8 fluid ounces

1 fluid ounce1 fluid ounce 2 Tablespoons2 Tablespoons

Answers:Answers:

1 gallon1 gallon 3 teaspoons3 teaspoons

1 cup1 cup 2 pints2 pints

1 Tablespoon1 Tablespoon 4 quarts4 quarts

1 quart1 quart 2 cups2 cups

1 pint1 pint 8 fluid ounces8 fluid ounces

1 fluid ounce1 fluid ounce 2 Tablespoons2 Tablespoons

The Five Steps for Changing recipe The Five Steps for Changing recipe yields are:yields are:

1. Decide on the desired yield.1. Decide on the desired yield.

2. Calculate the conversion factor2. Calculate the conversion factor

3. Multiply each ingredient amount by the conversion 3. Multiply each ingredient amount by the conversion factor.factor.

4. Convert ingredient amounts to logical, measurable 4. Convert ingredient amounts to logical, measurable quantities.quantities.

5. Make any necessary adjustments to equipment, 5. Make any necessary adjustments to equipment, temperature, and time.temperature, and time.

The Metric SystemThe Metric System

Four Basic Metric Units of MeasureFour Basic Metric Units of Measure Gram (weight)Gram (weight) Liter (volume)Liter (volume) Degree Celsius (temperature)Degree Celsius (temperature) Meter (length)Meter (length)

Metric PrefixesMetric Prefixes Kilo- 1,000 (1 kilogram equals 1,000 grams)Kilo- 1,000 (1 kilogram equals 1,000 grams) Deci- 1/10 (1 deciliter equals one-tenth of 1 liter)Deci- 1/10 (1 deciliter equals one-tenth of 1 liter) Centi- 1/100 (1 centiliter is one one-hundredth of 1 liter)Centi- 1/100 (1 centiliter is one one-hundredth of 1 liter) Milli- 1/1,000 (1 millimeter is one one-thousandth of 1 meter)Milli- 1/1,000 (1 millimeter is one one-thousandth of 1 meter)

Length Conversions:Length Conversions:

To convert:To convert: To:To: Multiply Multiply by:by:

InchesInches millimeters millimeters 25 25InchesInches centimeters centimeters 2.5 2.5FeetFeet centimeters centimeters 30 30YardsYards meters meters 0.9 0.9MilesMiles kilometers kilometers 1.6 1.6MillimetersMillimeters inches inches 0.04 0.04CentimetersCentimeters inches inches 0.4 0.4MetersMeters feet feet 3.3 3.3MetersMeters yards yards 1.1 1.1Kilometers Kilometers miles miles 0.6 0.6

Temperature and Weight Temperature and Weight ConversionsConversions

TemperatureTemperatureTo convert:To convert: To: To: Multiply by: Multiply by:Degrees F degrees CelsiusDegrees F degrees Celsius 0.56 0.56

(after subtracting 32)(after subtracting 32)

Degrees CelsiusDegrees Celsius degrees F degrees F 1.81.8 (then add 32)(then add 32)

WeightWeightTo Convert:To Convert: To: Multiply To: Multiply

by:by:OuncesOunces grams grams 28 28PoundsPounds kilograms kilograms 0.45 0.45Grams ouncesGrams ounces 0.035 0.035Kilograms poundsKilograms pounds 2.2 2.2

Volume ConversionsVolume Conversions

To Convert:To Convert: To: Multiply by: To: Multiply by:Teaspoons Teaspoons millilitersmilliliters 55TablespoonsTablespoons millilitersmilliliters 1515Fluid ouncesFluid ounces millilitersmilliliters 3030CupsCups litersliters 0.240.24PintsPints litersliters 0.470.47QuartsQuarts litersliters 0.950.95GallonsGallons litersliters 3.83.8MillilitersMilliliters fluid ouncesfluid ounces 0.030.03LitersLiters pintspints 2.12.1LitersLiters quartsquarts 1.061.06Liters Liters gallonsgallons 0.260.26

Costed-Out Recipe: The Ultimate Costed-Out Recipe: The Ultimate BrownieBrownie

Unsweetened chocolate 1 lbUnsweetened chocolate 1 lb $5.50/lb $5.50/lb

ButterButter 1 lb 8 oz $2.50/lb 1 lb 8 oz $2.50/lb

EggsEggs 1 lb 8 oz $5.50/lb 1 lb 8 oz $5.50/lb

SugarSugar 3 lbs 3 lbs $2.50/lb $2.50/lb

VanillaVanilla 2 Tbsp $6.50/pt 2 Tbsp $6.50/pt

Cake FlourCake Flour 1 lb 1 lb $3.50/lb $3.50/lb

Baking SodaBaking Soda 1 ½ tsp $2.75/lb 1 ½ tsp $2.75/lb

Chopped walnuts/Chopped walnuts/ 1 lb 1 lb $1.49/lb $1.49/lb

pecanspecans

The Ultimate Brownie Cont.The Ultimate Brownie Cont.Chocolate 1lb x $5.50Chocolate 1lb x $5.50 =$5.50=$5.50Butter 1.5lb x $2.50Butter 1.5lb x $2.50 =$3.75=$3.75EggsEggs 1.5lb x $5.50 1.5lb x $5.50 =$8.25=$8.25SugarSugar 3lb x $2.50 3lb x $2.50 =$7.50=$7.50VanillaVanilla $6.50/ 32=0.203x2 $6.50/ 32=0.203x2 =$0.41=$0.41Cake FlourCake Flour 1lb x $3.50 1lb x $3.50 =$3.50=$3.50Baking SodaBaking Soda $2.75/96=0.029x1.5 =$0.04 $2.75/96=0.029x1.5 =$0.04Chopped Nuts 1lb x $1.49Chopped Nuts 1lb x $1.49 =$1.49=$1.49

Total cost of recipeTotal cost of recipe =$36.45=$36.45

Stages at which costs can be Stages at which costs can be controlled:controlled:

PurchasingPurchasing ReceivingReceiving StorageStorage IssuingIssuing Preparation and ProductionPreparation and Production

Recommended Storage Recommended Storage TemperaturesTemperatures

Fresh MeatsFresh Meats 32 F to 36 F (0 C to 2 C) 32 F to 36 F (0 C to 2 C)

Fresh ProduceFresh Produce 40 F to 45 F 40 F to 45 F (5 C to 7 C) (5 C to 7 C)

Fresh Dairy Fresh Dairy 38 F to 40 F 38 F to 40 F (4 C to 5 C) (4 C to 5 C)ProductsProducts

Fresh FishFresh Fish 30 F to 34 F (-1 C to 1 30 F to 34 F (-1 C to 1 C)C)

Frozen FoodsFrozen Foods -10 F to 0 F -10 F to 0 F (-23 C to -18 C) (-23 C to -18 C)

Dry FoodsDry Foods Room Temp Room Temp (10 C to 21 C) (10 C to 21 C) 50 F to 70 F50 F to 70 F

Equation for Calculating Cost of Equation for Calculating Cost of Goods SoldGoods Sold

Opening InventoryOpening Inventory

+ Monthly Purchases+ Monthly Purchases

- Employee meals- Employee meals

- Interunit transfersInterunit transfers(A transfer of food items between two areas of the same establishment)(A transfer of food items between two areas of the same establishment)

- Closing inventoryClosing inventory

= Cost of goods sold= Cost of goods sold

Important Formulas for Portion Important Formulas for Portion Control of Meat, Poultry, and FishControl of Meat, Poultry, and Fish

Total value of usable itemTotal value of usable item = Cost per usable pound= Cost per usable pound

Weight of usable itemWeight of usable item

Cost per usable poundCost per usable pound= Cost per usable pound= Cost per usable pound

16 ounces per pound16 ounces per pound

Portion size x Cost per usable ounce = Portion costPortion size x Cost per usable ounce = Portion cost

Yield Percentage FormulasYield Percentage Formulas• To calculate the quantity needed, use the formula:To calculate the quantity needed, use the formula:

• Quantity= [Number of portions x Portion size (expressed as a Quantity= [Number of portions x Portion size (expressed as a decimal)] / Yield percentagedecimal)] / Yield percentage

• If you want to know the number of portions, the formula can be If you want to know the number of portions, the formula can be rewritten as:rewritten as:

Number of portions=Number of portions=

If you’re interested in the portion size, the formula becomes:If you’re interested in the portion size, the formula becomes:

Portion size=Portion size=

If you know all but the yield percentage, you can calculate it with If you know all but the yield percentage, you can calculate it with this formula:this formula:

Yield percentage=Yield percentage=

The four steps of forecasting are:The four steps of forecasting are:

Refer to the sales historyRefer to the sales history

Evaluate the effects of external conditions.Evaluate the effects of external conditions.

Predict the total anticipated volume.Predict the total anticipated volume.

Predict the anticipated number of sales of Predict the anticipated number of sales of each item on the menu.each item on the menu.

Essential Planning QuestionsEssential Planning Questions

What do I want to accomplish?What do I want to accomplish?

How will I accomplish it?How will I accomplish it?

When will I accomplish it?When will I accomplish it?

Why does it need to be accomplished?Why does it need to be accomplished?

Who will accomplish it?Who will accomplish it?

Essential Organizing QuestionsEssential Organizing Questions

How many labor hours are needed?How many labor hours are needed?

How many employees do I need?How many employees do I need?

What type of equipment do I need?What type of equipment do I need?

What supplies do I need?What supplies do I need?

What is the cost of supplies?What is the cost of supplies?

What is the cost of labor?What is the cost of labor?

Three Steps in the Work Three Steps in the Work Organization ProcessOrganization Process

1.1. Establish an operational planEstablish an operational plan--Define the establishment’s goalsDefine the establishment’s goals

-Outline detailed plans for achieving them-Outline detailed plans for achieving them-Create an organization chart-Create an organization chart

2.2. Prepare job descriptions by answering Prepare job descriptions by answering the following questions:the following questions:

--What is to be done?What is to be done?

-When is it to be done?-When is it to be done?-Where is to be done?-Where is to be done?

Organization Process cont.Organization Process cont.

3.3. Prepare an analysis of business volumePrepare an analysis of business volume--Keep hourly and daily tallies of the Keep hourly and daily tallies of the

number number of coversof covers-Tabulate hourly volume of business for -Tabulate hourly volume of business for

an an given daygiven day-Tabulate hourly volume of business for -Tabulate hourly volume of business for

a a series of daysseries of days-Translate the raw numbers into a graph -Translate the raw numbers into a graph

that that reflects the hourly volume of business reflects the hourly volume of business over over a specific period a specific period of timeof time

How Do Computers help How Do Computers help Foodservice managers Foodservice managers maintain cost control?maintain cost control?

Answers:Answers:

Aiding in the checkout process Aiding in the checkout process (computerized cash registers)(computerized cash registers)

Generating forms, such as guest checksGenerating forms, such as guest checks Monitoring operations in a timely mannerMonitoring operations in a timely manner Increasing control over employees’ actions Increasing control over employees’ actions

by requiring adherence to established by requiring adherence to established standard proceduresstandard procedures

Tracking and computing financesTracking and computing finances