SECOND DOCUMENT;
YIELD CARD LIST PAGE

**YIELD CARD LIST**
	A	B	C	D	E	F
1	PRODUCT CODE	DESCRIPTION	INITIAL PRICE LB.	INITIAL PRICE OUNCES	CLEANED WEIGHT PRICE LB.	FINAL PRICE PER OUNCE
2	404-A	Shrimps 16/20	7.25	$0.453	$8.32	$0.519

NOTES
These are some explanatory notes on the above headings.

PRODUCT CODE: This is the product's code number using whatever system you choose.

DESCRIPTION: Again, just what it means.

INITIAL PRICE LB. This is the column of numbers which are LINKED to the first document. These cells must be " Paste Linked". They will be updated as you enter the new purchase price in the first document.

INITIAL PRICE OZ.: In the example we are using the cell formula for cell D2 is =SUM(C2/16).

CLEANED WEIGHT PRICE LB.:
In this column of cells you must apply the yield factor to the original purchase price/weight. In this case, the yield factor % is 85.29. Subtract this from 100 and you get 14.71.
In the example we are using the cell formula for cell E2 is =SUM(C2*1.1471).

FINAL PRICE PER OUNCE: In the example we are using the cell formula for cell F2 is =SUM(E2/16).

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This page is contains the actual costs of the products that are to be used in your recipe cards. It is updated automatically because of it's link to the previous inventory/cost-price page. Then by linking the information in the final column FINAL PRICE PER OUNCE to the recipe card your recipe cards will also be updated the next time they are opened the initial purchase price has changed. It is recommended that the yield test be done at least every three months or when a menu changes or a new menu item is introduced.

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SECOND DOCUMENT; YIELD CARD LIST PAGE

SECOND DOCUMENT;
YIELD CARD LIST PAGE