Costing math Flashcards
1
Q
How to calculate AP Cost
A
EP cost x Yield percent = AP cost
2
Q
How to calculate EP cost
A
AP cost / Yield Percent = EP cost
3
Q
How to calculate the Average unit cost (AUC)
A
Unit Cost (UC) divided by number of units (NOU)
Example:
1 oz portions of sauce
total is 1 lbs of sauce costed at $5
$5 divided by 16
average unit cost $0.31
4
Q
How to calculate EP weight
A
AP weight minus trim and waste = EP weight
Salmon: AP 5#
trim: 1.5#
EP Weight: 3.5#
5
Q
How do you calculate for Yield percent?
A
EP weight divided by AP weight times 100 = Yield percentage
EP: 5 lbs
/
AP: 6 lbs
=
0.83
x
100
=
83% yield
6
Q
How to calculate for the factor
A
100 divided by yield percent = factor
100
/
83%
=
1.2
factor is 1.2
7
Q
How to use factor to determine EP cost
A
Factor x AP cost per unit = EP cost per unit
1.2
x
$1.25
=
$1.50
