Formulas CBV 2 Flashcards
1
Q
Production loss
A
AP - EP
2
Q
Yield %
A
EP / AP
3
Q
Adjustment recipe portions
A
Desired yield / Original yield
4
Q
Adjustment recipe portion size
A
Desired amount / Original amount
5
Q
Cost factor
A
Cost per EP kg / Price per AP kg
6
Q
Cost per servable kilo
A
AP price / Yield %
7
Q
Total quantity (EP) required
A
Portions x Edible portions
8
Q
Quantity to purchase
A
Total quantity EP required / Yield %
9
Q
Standard portion cost
A
Total cost of ingredients required / total number of portions in recipe
10
Q
Percentage variable
A
Cost difference / Revenue difference
11
Q
BEP units sold
A
F / (S - V)
F / CM
12
Q
BEP in $
A
F / CMR
13
Q
CM
A
(S - V)
14
Q
CMR
A
(S - V) / S
15
Q
BEP Occupancy
A
Rooms to be sold / Rooms available
