Assume you have a banquet for 150 guests. The host requests 150 servings of shrimp curry with 7 ounces of shrimp (peeled, no legs) for each guest. Your organization purchases whole shrimp in bags weighing 12 pounds each. There is no inventory currently in stock. The price of whole shrimp AP per pound is $12.00. The chef performs a yield test and finds there is 80% yield per item.
1) What is the cost per serving of shrimp in the finished item?
2) How many twelve pound bags must your organization purchase to have sufficient shrimp on hand (assume it is OK to have a little extra if there is more in the twelve pound bag than what you will actually use)?