All Formulas For RD Exam Questions
And Answers.
Estimated body weight -
\(100 - % amputation) / 100 x IBW of original weight
Adjusted BMI for amputees -
\Current wt / (1 - % amputation)
Then plug into simple BMI equation
Return on Investment (%) -
\Profit / Investment
Current Ratio (one of the liquidity ratios) -
\Current cost / Current liabilities
Acid test ratio (one of the liquidity ratios) -
\(Cash + Accounts Receivable + Marketable Securities) / Current liabilities
Inventory Turnover (one of the activity ratios) -
\COGS / Average Inventory Value
% of Occupancy (one of the activity ratios) -
\# beds occupied / # beds available
Return on Equity (one of the profitability ratios) -
\Net profit / Equity
Return on Assets (one of the profitability ratio) -
\Net profit / Assets
Profit margin (one of the profitability ratios) -
\Net profit / Sales
Gross profit/Loss -
\Sales - COGS
Net profit/Loss -
\Gross profit - Labor cost - Operating cost
Food cost % (one of the operating ratios) -
\Food cost / Sales x 100
OR
, Cost per portion / Selling price
Labor cost % (one of the operating ratios) -
\Labor cost / Sales x 100
Meals per labor hour (one of the operating ratios) -
\Total # meals served / total labor hours to produce meals
Labor minutes per meal (an operating ratio) -
\Total labor mins. to produce meals / total # meals served
Break-even point (an operating ratio) -
\Fixed cost
____________
1 - variable cost
____________
Sales
Food productivity ratios -
\FC/Patient Days
FC/meal
Labor productivity ratios -
\LC/Patient Day
LC/Meal
Atomic weight of sodium -
\23
Valance of sodium -
\1
Atomic weight of potassium -
\39
Valance of potassium -
\1
% Productivity -
\Total # hours labored / Total hours spent at work
Factor Method (mark up pricing) -
\100% / (FC % + LC %)
Selling Price/Menu Price -
\Prime FC X Markup Factor
And Answers.
Estimated body weight -
\(100 - % amputation) / 100 x IBW of original weight
Adjusted BMI for amputees -
\Current wt / (1 - % amputation)
Then plug into simple BMI equation
Return on Investment (%) -
\Profit / Investment
Current Ratio (one of the liquidity ratios) -
\Current cost / Current liabilities
Acid test ratio (one of the liquidity ratios) -
\(Cash + Accounts Receivable + Marketable Securities) / Current liabilities
Inventory Turnover (one of the activity ratios) -
\COGS / Average Inventory Value
% of Occupancy (one of the activity ratios) -
\# beds occupied / # beds available
Return on Equity (one of the profitability ratios) -
\Net profit / Equity
Return on Assets (one of the profitability ratio) -
\Net profit / Assets
Profit margin (one of the profitability ratios) -
\Net profit / Sales
Gross profit/Loss -
\Sales - COGS
Net profit/Loss -
\Gross profit - Labor cost - Operating cost
Food cost % (one of the operating ratios) -
\Food cost / Sales x 100
OR
, Cost per portion / Selling price
Labor cost % (one of the operating ratios) -
\Labor cost / Sales x 100
Meals per labor hour (one of the operating ratios) -
\Total # meals served / total labor hours to produce meals
Labor minutes per meal (an operating ratio) -
\Total labor mins. to produce meals / total # meals served
Break-even point (an operating ratio) -
\Fixed cost
____________
1 - variable cost
____________
Sales
Food productivity ratios -
\FC/Patient Days
FC/meal
Labor productivity ratios -
\LC/Patient Day
LC/Meal
Atomic weight of sodium -
\23
Valance of sodium -
\1
Atomic weight of potassium -
\39
Valance of potassium -
\1
% Productivity -
\Total # hours labored / Total hours spent at work
Factor Method (mark up pricing) -
\100% / (FC % + LC %)
Selling Price/Menu Price -
\Prime FC X Markup Factor
