The following information, taken from records in the Circle Restaurant, provides the results of butcher tests on 10 legs of veal, U.S. Choice, purchased over the last several weeks from Middletown Meats, Inc. Veal legs are purchased to produce 5-ounce portions of veal cutlet. The restaurant paid $$\$ 814.28$$ for the 10 legs, which weighed a total of 247 pounds 8 ounces as purchased.
Breakdown:
Fat: $41 \mathrm{lbs} .8 \mathrm{oz}$; value per lb.: $$\$ 0.10$$.
Bones: 56 lbs. 8 oz; value per lb.: $$\$ 0.38$$
Shanks: $$19 \mathrm{lbs} .12 \mathrm{oz}$$.; value per lb: $$\$ 1.49$$
Trimmings: $$47 \mathrm{lbs} .4 \mathrm{oz}$$; value per lb.: $$\$ 1.89$$
Loss in cutting: $$2 \mathrm{lbs} .8 \mathrm{oz}$$.
Veal cutlets: $$80 \mathrm{lbs} .0 \mathrm{oz}$$.
a. Given the preceding information, complete butcher test calculations to determine standard cost of the 5-ounce portion, as well as yield factor, portion cost factor, and pound cost factor.
b. Find the cost of the standard 5-ounce portion at each of the following dealer prices:
c. Find the cost of each of the following:
1. A 6-ounce portion, if dealer price is $$\$ 3.19$$ per pound
2. A 4-ounce portion, if dealer price is $$\$ 3.59$$ per pound
3. A 4-ounce portion, if dealer price is $$\$ 3.69$$ per pound
d. The owner of the Circle Restaurant wants portion cost for veal cutlet to be $$\$ 2.65$$, regardless of variations in dealer price. Determine the correct portion size if
1. Dealer price is $$\$ 3.69$$ per pound
2. Dealer price is $$\$ 3.03$$ per pound
e. Develop a chart showing the costs of 4-ounce, 5-ounce, and 6-ounce portions at dealer prices per pound of $$\$ 3.00, \$ 3.05$$, and so on in $$\$ 0.05$$ increments up to $$\$ 4.00$$ per pound.
f. How many pounds of veal leg (as purchased) will be needed to prepare and serve 5 -ounce portions to 235 people?
g. Given the weight of the average leg of veal, as determined in the butcher test, how many legs should the steward order to prepare and serve 5 -ounce portions to 235 people?
h. Records show that the Circle Restaurant used 48 legs of veal last month. How many standard 5-ounce portions should have been produced from these 48 legs?
i. The restaurant has a banquet for 500 people scheduled for tonight, and the manager has promised to serve veal cutlet as the entrée. The steward neglected to order veal legs for this specific party, but there are 24 legs of veal in the house and veal cutlet is not on the regular dining room menu for tonight. Using these 24 legs of veal for the party, what size portion should be prepared so that all 500 people can be served?