Food quantities, yields and purchasing explained
Separate the edible amount you want to serve from the form you buy. Apply a verified yield, round to whole packages, and calculate the cost of those packages.
Print and complete by hand, or use your browser’s print dialog to save a PDF. Keep named athlete medical information out of this worksheet.
01 Menu and confirmed diners
02 Product / supplier / raw, prepared or drained state
03 Ready-to-serve quantity required
04 Usable yield and supporting reference
05 Package weight / packs per case
06 Unrounded purchase / whole packages
07 Price per package and date quoted
08 Other costs, exclusions and unresolved assumptions
Before you use the plan
- ☐ Each product has a form, unit and pack size.
- ☐ Raw, prepared and drained weights are not mixed.
- ☐ Each edited yield has a documented basis.
- ☐ Prices use the same unit as the package entry.
- ☐ Labor, packaging and delivery are accounted for separately.
Prepared by / date
Unresolved decisions and responsible person
Original planning worksheet. Use with your program’s approved procedures and qualified support. Source context: feedingathletes.com/library/purchasing-and-yields/