Asked by: Ingrid Aurrekoetxeaasked in category: General Last Updated: 27th February, 2020
How do you calculate meal equivalents?
- Step 1: Convert Catered Meals to ME. Catered Meals Sales DIVIDED by Market Basket Price. $1,200 ÷ $3.20.
- Step 2: Convert Nourishments to ME. # of nourishments DIVIDED by ME # for nourishments* 600 ÷ 3.
- Step 3: Add All ME together. ADD: Resident meals + catered + nourishments = Meal Equivalents for January. 6,500 + 375 + 200.
People also ask, how is meals per labor hour traditionally calculated?
MPLH can be determined for a school site by dividing the total meal equivalents for a given time period by the total number of productive paid labor hours for the same time period. Divide the total meal equivalents by the desired number of MPLH to determine the total labor hours needed per day.
Additionally, how are food service staffing needs determined? 1.4 The CDM determines staffing requirements based on the number of staff needed to produce the number of meals provided (Productivity Standards), FTEs, and the overtime needs. They take into consideration the type of meal service (tray vs. plate), the kitchen layout, the quality of the menu items (pre-prepared vs.
Also question is, what is a meal equivalent?
The meal equivalent is a statistical tool used to convert all meals and cash sales to a standard unit of production, in this case a reimbursable student lunch. It is not a unit of production, but it allows SFAs to equate all meals and other sales to a standard.
What is the labor cost per meal?
Divide labor cost by total operating costs For example, if labor costs $9,000 per month and total operating cost is $15,000 per month, divide $9,000 by $15,000 to get 0.6. Multiply by 100. This final number is your restaurant's labor cost percentage.