Length = 1 weeks
You will use fractions, unit conversion, markup, and unit sales as you create a menu and associated recipes for a restaurant. You will calculate cost of cooking, sales prices, and basic costs of running a Restaurant.
- Research and produce recipes for various foods.
- Increase the ingredients proportionally to match the required servings.
- Design a menu and price per serving based on a percent markup.
- Estimate profits of the restaurant.
If you recipe makes enough for 10 people and you need to feed 30 we must multiply everything by 3. But the recipe calls for 1/2 a cup. This lesson reminds you how to multiply 1/2 a cup by 3 and other simple calculations.
My recipe feeds 4 people, but I want to make it for 20 people. Learn how to scale a recipe up or down.
I’ll have the “Hamburger With Everything On It” but hold the pickles, tomato, lettuce, mustard, Ketchup, buns, and meat… Learn how to design a menu with price per serving, and why it is necessary to add a “markup” to the item’s price.
Helps & Hints
- Bring in sample menus from restaurants.
- Compare prices from different places that serve the same foods.
- Compare the costs of the ingredients from different stores.
- Compare two different recipes for the same food. Try to determine if the difference is proportional, or is an actual change in quantities.