Meatloaf yield 50, 4oz portion
1 answer:
Answer:
see attached
Step-by-step explanation:
When there is a lot of repetitive calculation, I like to let a spreadsheet do it.
Of course, the quantities are ...
- bread: 12/16 loaf
- onions: 4/16 pound
- milk: 1/4 gallon
- salt: 1/16 pound
You can enter the fractions directly in the spreadsheet (=12/16, for example), and it will do the calculation. The recipe cost is the product of recipe quantity and unit cost.
The total recipe cost and per-portion calculations should be obvious: the total is the sum of ingredient costs; the per-portion cost is that total divided by 50 portions. The spreadsheet has been set to round to 2 decimal places (cents).
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Answer: There are 25 FTEs.
Step-by-step explanation:
Since we have given that
Number of hour week for full time employee = 40 hours
In a month we know that
Number of weeks = 4
Total number of hours in a month would be
If in last month, the hotel's 80 employees worked a total of 4000 hours,
So, Full time equivalent workers were employed by the hotel last month would be
Hence, there are 25 FTEs.