APPLIED MATH FOR CULINARY
Situation: You have been contracted to cater the annual event for an organization.. The event coordinator wants a menu featuring American favorites, including 2 hor d’oeuvres, 2 proteins, 2 vegetables, 2 starches and assortment of bread and 3 desserts. The organization has a budget of $7500.00 and expect to feed 350 guests. You should prepare food for an additional 6% of guests over the expected attendance, incase of unforeseen changes. You need to achieve a 312% food cost for this event and have a profitt.
How many guests should you prepare food for?
How much should you expect to spend on food for this event?
If apple pie was one of your dessert options and each pie produced 8 slices, how many pies would you need to produce for the event?
One of your hors d'oeuvres will be a maple chipotle glazed chicken strip served atop a chive buttermilk waffle. How many waffles should you produce if 60% of the guests will eat 1.5 waffles each?
If the recipe for the waffle mentioned above originally produced 8 waffles, what would the conversion factor for your recipe to produce the desired number of servings?