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This episode is all math so be sure to save it for a time that you can focus on the questions in the episode.  Grab the Math Bootcamp Course for a full review of math!

All questions reviewed are included below or download the worksheet here:

1) Your hospital is hosting an employee potluck. On the menu is BBQ pork and grilled pineapple. A 5lb pineapple produces 3.65lb of fruit. If the event will require 8lb of cut and grilled pineapple how much should I buy?

2) A hospital has 450 patients and it takes 13.2 minutes to prepare 1 meal. How many FTE’s are needed per week?

3) The AP price of a pork chop with bones and excess fat removed is $3.54 per pound and the EP yield percentage is 78%. What is the EP price for 1 pound of cooked, pork chop?

4) A facility operates at a 35% food cost. The raw food cost of the bulkie rolls is $2.15. What is the pricing factor that would be used to calculate the selling price of the roll? 

5) A catering event requires 14 employees to work for 8 hours each. All employees are paid $10/hr, expect for 2 managers who make $25/hr. The total event cost $14,000 and rent for the venue was $5000. Of the total production cost, what percent was spent on labor?