W5A2: Create Opening Food Order-Sustainable Purchasing and Controlling Costs

W5A2: Create Opening Food Order-Sustainable Purchasing and Controlling Costs
Assignment 2: Create Opening Food Order
Assignment Overview
The goal of this week’s assignment is to create the opening food order for your business concept based upon the standardized recipes from previous weeks, W2 Assignment 1, W3 Assignment 2, and W4 Assignment 2. You will create a document that could be given to a vendor to order the necessary food for your operation.
Assignment Description
For this assignment, you need copies of your five standardized recipes scaled to serve one hundred people. Using the food order template, combine ingredients from the various recipes, for example, combine all of one ingredient, such as flour, adding up the amounts needed for the recipes. Then combine the like ingredients for different product categories, such as meat, seafood, dairy, produce, etc., so that they are in the same area of the spreadsheet for use by vendors. Lastly, make sure that you review the Food Purchasing Order Guide to obtain the pack sizes, purchasing size, and costs for every item. If an ingredient is not in the Food Purchasing Order Guide, then please note where this information came from in the reference section. Calculate the extension for each ingredient. Finalize the sheet by calculating the total amount of money needed for this food order by adding each of the ingredients extensions to determine the value of the opening food inventory.
Save your opening food order as W5_A2_LastName_FirstInitial.xls and submit it to the W5 Assignment 2 Dropbox by Sunday, July 26, 2015.
Assignment 2 Grading Criteria
Maximum Points
Included all ingredients from the previous standardized recipe assignments.
Combined the ingredient amounts from the various recipes.
Calculated the amount that needs to be ordered for each ingredient.
Calculated the extension for every ingredient.
Calculated the total value of the food inventory.
Used correct math and formulas to complete the forms.
Followed MLA guidelines for writing style, spelling, grammar, and citation of sources.
Opening Food Order
Establishment Name
Category Meats, Pork, Poultry
Ingredient Amount Needed for Recipes Recipe Unit Pack Unit Quantity Needed Unit Price Extension Notes
Chicken Strip Fajita Breast Style FC 2/5 Lb 4 pounds 2 CA / 5LB / 1LB 1 2.95 29.50 SAMPLE – PLEASE DELETE – there are 10 pounds in a cases

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