HTF 100 Chapter Notes - Chapter 3: High High

• School: Ryerson University
• Department: Hospitality/Tourism
• Course: HTF 100
• Professor: noclue

Document Summary

Chapter 3 the menu: the foundation for control. Base selling price = ingredient costs multiplier. No the answer in the earlier part of problem 1 (. 63) is the base selling price which is the starting point from which other factors should be assessed as the final selling price is determined. Base selling price = prime ingredient cost multiplier. = average contribution margin/guest + menu item ingredient cost. Step 2 calculate the amount of non-food costs and profit for the menu item. Required non-food costs + profit + food cost = base selling price. Step 2 determine prime cost/guest = labor cost (from step 1) (prime cost = food + beverage cost) food cost. Base selling price = [entr e cost + plate cost] mark-up multiplier. Step 1 calculate prime ingredient mark-up multiplier. Base selling price = [entr e costs + plate cost] Step 1 determine the average contribution margin per guest. Step 2 determine the base selling price.