What does cost per serving mean and how is it calculated from recipe cost and yield?

• A. It is the total cost of all ingredients for the recipe, regardless of yield.
• B. It is the amount each serving costs in ingredients; total recipe cost divided by the number of servings yielded.
• C. It is the sum of costs of every ingredient used, multiplied by the number of servings.
• D. It is the cost to prepare one dish regardless of how many servings are produced.

Answer: (B)

Cost per serving shows how much each portion costs in ingredients when you spread the recipe’s total ingredient cost across all servings it makes. To calculate it, first add up the cost of all ingredients used in the recipe to get the recipe cost, then divide that total by the yield (the number of servings the recipe yields).

For example, if the ingredients for a batch cost $12 and that batch yields 6 servings, the cost per serving is $12 ÷ 6 = $2.00. This helps with pricing and cost control because it ties the amount you spend on ingredients directly to how many portions you plan to serve.