Description: PART 1: Prepare a costing sheet for the following recipe for four portions of flambéed

Description: PART 1: Prepare a costing sheet for the following recipe for four portions of flambéed chicken with asparagus. Quantity Item Cost 4 Chicken breasts Â
£1.50 each 15g Plain flour £0.66 per kg 30ml Olive oil £3.78 per litre 100g Shallots £3.49 per kg 60ml Brandy £13.07 per litre 300ml Chicken stock
£1.67 per litre 600g Asparagus spears £ 5.83 per kg 50ml Crème fraiche £3.60 per litre You are required to: 1.Calculate the recipe cost 2.Calculate
the cost per portion 3.Calculate the quantity required for 70 portions 4.Calculate the selling price per portion to produce a 85% gross profit. PART 2:
please prepare a costing for an inclusive ten night package holiday to Venice, Italy. â¢The total number of seats is 48 â¢The costing for 48 return airline
seats to Venice, Italy is £7120 in total â¢The cost of airport taxes and other charges is to be £35 per person â¢The Canal Hotel in Venice has submitted
a price of £115 per night per twin room half board including all taxes â¢The cost of a coach for airport transfers to and from the airport to the hotel is
priced £8 per person Please calculate: 1.What is the total cost for this package deal? 2.What is the cost per person based on selling all the seats? 3.What
is the selling price per seat if the mark up is to be 35%? 4.What is the cost per seat if the break event sales point is set at 36 seats? 5.What is the profit if
all 48 seats are sold given the break-even point is set at 36 seats and the profit mark-up is set at 35%.

 

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