FNS 200 Study Guide - Final Guide: Inventory Turnover, Modular Form, Skinless

• School: Ryerson University
• Department: Nutrition and Food
• Course: FNS 200
• Professor: Donna Appavoo

Document Summary

The chef at spring waters seniors home needs to plan ahead for the christmas dinner. She serves the same traditional meal every year. She reviews her records for the past 5 years and finds the following: December 2009 121 90 gm servings turkey were served. December 2010 125 - 90 gm servings of turkey were served. December 2011 136 90 gm servings of turkey were served. December 2012 132 90 gm servings of turkey were served. December 2013 141- 90 gm servings of turkey were served. December 2014 122 90 gm servings of turkey were served. In addition, being an experienced chef she knows once cooked she will be left with 47% of cooked skinless turkey if she were to purchase and cook a whole turkey. The price of a frozen turkey at present is . 99 / lb. The chef has always been good with keeping a close eye on theft.