You are on page 1of 154

BASIC DRESSINGS

CODE

ITEM

LH/BD/001
LH/BD/002
LH/BD/003
LH/BD/004
LH/BD/005
LH/BD/006
LH/BD/007
LH/BD/008
LH/BD/009
LH/BD/010
LH/BD/011
LH/BD/012
LH/BD/013
LH/BD/014
LH/BD/015
LH/BD/016
LH/BD/017
LH/BD/018
LH/BD/019
LH/BD/020
LH/BD/021
LH/BD/022
LH/BD/023
LH/BD/024
LH/BD/025
LH/BD/026
LH/BD/027
LH/BD/028
LH/BD/029
LH/BD/000
LH/BD/000
LH/BD/000
LH/BD/000
LH/BD/000
LH/BD/000
LH/BD/000
LH/BD/000
LH/BD/000
LH/BD/000

FRENCH DRESSING
CAESSAR DRESSING
THOUSAND ISLAND DRESSING
BALSAMIC DRESSING
YOGHOURT DRESSING
GORGONZOLA DRESSING
HONEY THYME DRESSING
CHILLI DRESSING
PRAWNS VINEGRAITTE
AKAKIKO DRESSING
HERBED OIL
AVOCADO DRESSING
GUAQAMOLE
ASIAN DRESSING
CAESAR DRESSING 2
LIME AND CORIANDER DRESSING
ITALIAN DRESSING
METITERANEAN DRESSING
HERBS DRESSING
BALSAMIC DRESSING 2
HERBED MAYIONAISE
BLUE CHEESE DRESSING
RASBERRY VINEGRAITTE
HONEY MUSTARD DRESSING
CURRY MAYIONAISE
ORIENTAL DRESSING
ORANGE BALSAMIC VINEGRAITTE
LADOLEMONO
AVOCADO DRESSING AKAKIKO

COST

LH/BD/001
LH/BD/002
LH/BD/003
LH/BD/004
LH/BD/005
LH/BD/006
LH/BD/007
LH/BD/008
LH/BD/009
LH/BD/010
LH/BD/011
LH/BD/012
LH/BD/013
LH/BD/014
LH/BD/015
LH/BD/016
LH/BD/017
LH/BD/018
LH/BD/019
LH/BD/020
LH/BD/021
LH/BD/022
LH/BD/023
LH/BD/024
LH/BD/025
LH/BD/026
LH/BD/027
LH/BD/028
LH/BD/029
LH/BD/000
LH/BD/000
LH/BD/000
LH/BD/000
LH/BD/000
LH/BD/000
LH/BD/000
LH/BD/000
LH/BD/000
LH/BD/000
LH/BD/000
LH/BD/000
LH/BD/000
LH/BD/000
LH/BD/000
LH/BD/000
LH/BD/000
LH/BD/000
LH/BD/000





ME









2




2






LOUIS HOTELS
STANDARD RECIPE FORM
QTY
UNIT
3.000 LTR CORN OIL
1.500 LTR RED WINE VINEGAR
0.100 KG SAVORA MUSTARD
0.050 KG SALT AND PEPPER
3 PCS EGG YOLK

INGREDIENTS

RECIPE No:
LH. BD. 001
Name:
FRENCH DRESSING

YIELD:

4.000 LTR

TIME :

min

REMARKS :

COSTING

QTY
UNIT
3.000 LTR CORN OIL
1.500 LTR RED WINE VINEGAR
0.100 KG SAVORA MUSTARD
0.050 KG SALT AND PEPPER
3.000 PCS EGG YOLK
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
COST PER PORTION:
VAT:
18%

1
2
3
4
5
6
7
8
9
LH/F01

ITEM
COST
WASTE%
0.00
0.00
0.00
0.00
0.00
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
TOTAL POTENTIAL COST
COST PER YIELD/ PORTION
PROPOSED SELLING PRICE:
FOOD COST %

ITEM

UNIT
COST

COOKING METHOD

FINAL
COST
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0

LOUIS HOTELS
STANDARD RECIPE FORM
QTY
UNIT
5.000 KG MAYONNAISE
0.100 KG GARLIC
0.800 LTR LEMON JUICE
0.400 KG PARMESAN CHEESE
0.100 KG DIJON MUSTRD
2.000 LTR WATER
0.400 KG ANCHOVIES

INGREDIENTS

RECIPE No:
LH.BD.002
Name:
CAESAR DRESSING


YIELD:

8.000 LTR

TIME :

min

REMARKS :

COSTING
QTY
UNIT
5.000 KG MAYONNAISE
0.100 KG GARLIC
0.800 LTR LEMON JUICE
0.400 KG PARMESAN CHEESE
0.100 KG DIJON MUSTRD
2.000 LTR WATER
0.400 KG ANCHOVIES
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
COST PER PORTION:
VAT:
18%

1
2
3
4
5
6
7
8
9
LH/F01

ITEM
COST
WASTE%
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
TOTAL POTENTIAL COST
COST PER YIELD/ PORTION
PROPOSED SELLING PRICE:
FOOD COST %

ITEM

UNIT
COST

COOKING METHOD

FINAL
COST
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0

LOUIS HOTELS
STANDARD RECIPE FORM
QTY
1.000
1.000
0.400
0.050
0.010
0.050
0.100
0.100
0.100
0.500

UNIT
KG
KG
LTR
LTR
LTR
KG
KG
KG
KG
LTR

KETCHUP
MAYONAISE
BRANDY
WORCHESHIVE SAUCE
TABASCO SAUCE
SALT &PEPPER MIX
PEPPER GREEN
PEPPER RED
PEPPER YELLOW
WATER

INGREDIENTS

RECIPE No:
LH.BD.003
Name:
THOUSAND ISLAND DRESSING

YIELD:

3.000

TIME :

LTR
min

REMARKS :

COSTING
QTY
1.000
1.000
0.400
0.050
0.010
0.050
0.100
0.100
0.100
0.500
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000

UNIT
KG
KG
LTR
LTR
LTR
KG
KG
KG
KG
LTR
0
0
0
0
0
0
0
0
0
0
0
0

KETCHUP
MAYONAISE
BRANDY
WORCHESHIVE SAUCE
TABASCO SAUCE
SALT &PEPPER MIX
PEPPER GREEN
PEPPER RED
PEPPER YELLOW
WATER
0
0
0
0
0
0
0
0
0
0
0
0

COST PER PORTION:


VAT:
18%

1
2
3
4
5
6
7
8
9
LH/F01

ITEM
COST
WASTE%
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0
0
0
0
0
0
0
0
0
0
0
0
TOTAL POTENTIAL COST
COST PER YIELD/ PORTION
PROPOSED SELLING PRICE:
FOOD COST %

ITEM

UNIT
COST

COOKING METHOD
EKTO

FINAL
COST
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0

LOUIS HOTELS
STANDARD RECIPE FORM
QTY
UNIT
1.000 LTR OLIVE OIL
1.000 LTR CORN OIL
1.000 LTR BALSAMIC VINEGAR
0.030 KG SALT AND PEPPER
1 PCS EGG YOLK
0.050 KG MUSTARD

INGREDIENTS

RECIPE No:
Name:

YIELD:

LH.BD.004
BALSAMIC DRESSING

3.000

TIME :

LTR
min

REMARKS :

COSTING
QTY
UNIT
1.000 LTR OLIVE OIL
1.000 LTR CORN OIL
1.000 LTR BALSAMIC VINEGAR
0.030 KG SALT AND PEPPER
1.000 PCS EGG YOLK
0.050 KG MUSTARD
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
COST PER PORTION:
VAT:
18%

1
2
3
4
5
6
7
8
9
LH/F01

ITEM
COST
WASTE%
0.00
0.00
0.00
0.00
0.00
0.00
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
TOTAL POTENTIAL COST
COST PER YIELD/ PORTION
PROPOSED SELLING PRICE:
FOOD COST %

ITEM

UNIT
COST

COOKING METHOD

FINAL
COST
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0

LOUIS HOTELS
STANDARD RECIPE FORM
QTY
UNIT
1.000 KG YOGHURT
0.600 LTR WATER
0.050 LTR LEMON JUICE
0.020 KG SALT AND PEPPER

INGREDIENTS

RECIPE No:
Name:

LH.BD.005
YOGHURT DRESSING

YIELD:

1.500 LTR

TIME :

min

REMARKS :

COSTING

QTY
UNIT
1.000 KG YOGHURT
0.600 LTR WATER
0.050 LTR LEMON JUICE
0.020 KG SALT AND PEPPER
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0

ITEM
COST
WASTE%
0.00
0.00
0.00
0.00
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
TOTAL POTENTIAL COST
COST PER YIELD/ PORTION
PROPOSED SELLING PRICE:
FOOD COST %

ITEM

COST PER PORTION:


VAT:
18%

COOKING METHOD
1
2
3
4
5
6
7
8
9
LH/F01

UNIT
COST

FINAL
COST
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0

LOUIS HOTELS
STANDARD RECIPE FORM
QTY
0.100
0.500
0.500
0.200

UNIT
KG
LTR
LTR
LTR

BLUE CHEESE
FRESH CREAM
MILK LONG LIFE
WHITE WINE
SALT AND PEPPER

INGREDIENTS
M

RECIPE No:
LH.BD.006
Name:
BLUE CHEESE DRESSING 1
1
YIELD:

1.000 LTR

TIME :

min

REMARKS :

COSTING

QTY
0.100
0.500
0.500
0.200
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000

UNIT
KG
LTR
LTR
LTR
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0

BLUE CHEESE
FRESH CREAM
MILK LONG LIFE
WHITE WINE
SALT AND PEPPER
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0

COST PER PORTION:


VAT:
18%

1
2
3
4
5
6
7
8
9
LH/F01

ITEM
COST
WASTE%
0.00
0.00
0.00
0.00
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
TOTAL POTENTIAL COST
COST PER YIELD/ PORTION
PROPOSED SELLING PRICE:
FOOD COST %

ITEM
M

UNIT
COST

COOKING METHOD



FINAL
COST
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0

LOUIS HOTELS
STANDARD RECIPE FORM
QTY UNIT
0.600 LTR ORANGE JUICE
0.050 KG ORANGE ZEST
0.050 KG LEMON ZEST
0.015 KG ROSEMARY FRESH
0.015 KG THYME FRESH
0.300 KG HONEY
0.400 LTR OLIVE OL

INGREDIENTS




RECIPE No:
Name:

YIELD:
TIME :

LH.BD.007
HONEY THYME DRESSING

1.400

LTR
min

REMARKS :

COSTING
QTY UNIT
0.600 LTR ORANGE JUICE
0.050 KG ORANGE ZEST
0.050 KG LEMON ZEST
0.015 KG ROSEMARY FRESH
0.015 KG THYME FRESH
0.300 KG HONEY
0.400 LTR OLIVE OL
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0

ITEM
COST
WASTE%
0.00
50.0%
0.00
0.00
0.00
0.00
0.00
0.00
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
TOTAL POTENTIAL COST
COST PER YIELD/ PORTION
PROPOSED SELLING PRICE:
FOOD COST %

ITEM




COST PER PORTION:


VAT:
18%

COOKING METHOD
1
2
3
4
5
6
7
8
9
LH/F01

UNIT COST

FINAL
COST
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0

LOUIS HOTELS
STANDARD RECIPE FORM
QTY UNIT
0.700 LTR SALAD DRESSING AKAKIKO

0.300 LTR CHILLI SAUCE SWEET

INGREDIENTS
LH.BD.010
LH.BD.010

RECIPE No:
Name:

LH.BD.008

CHILLI DRESSING

YIELD: 1.000 LTR


TIME :

min

REMARKS :

COSTING

QTY UNIT
0.700 LTR SALAD DRESSING AKAKIKO
0.000
0

0.300 LTR CHILLI SAUCE SWEET
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0

UNIT ITEM
FINAL
COST COST WASTE%
COST
0.00
0.00
0
0.00
0.00
0.00
0
0.00
0
0.00
0
0.00
0
0.00
0
0.00
0
0.00
0
0.00
0
0.00
0
0.00
0
0.00
0
0.00
0
0.00
0
0.00
0
0.00
0
0.00
0
0.00
0
0.00
0
0.00
0
0.00
TOTAL POTENTIAL COST
0.00
COST PER YIELD/ PORTION
0.00
PROPOSED SELLING PRICE:
FOOD COST %
0

ITEM
LH.BD.010
LH.BD.010

COST PER PORTION:


VAT:
18%

COOKING METHOD
1
2
3
4
5
6
7
8
9
LH/F01

LOUIS HOTELS
STANDARD RECIPE FORM
QTY
0.500
0.020
0.010
0.010
0.100

UNIT
LTR
KG
KG
KG
LTR

OLIVE OIL
GARLIC POWDER
THYME FRESH
SAVORA MUSTARD
VINEGAR WHITE

INGREDIENTS

RECIPE No:
LH.BD.009
Name:
PRAWNS VINAIGRETTE

YIELD: 0.600 LTR
TIME :

min

REMARKS :

COSTING
QTY
UNIT
0.500 LTR OLIVE OIL
0.020 KG GARLIC POWDER
0.010 KG THYME FRESH
0.010 KG SAVORA MUSTARD
0.100 LTR VINEGAR WHITE
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0

UNIT ITEM
COST COST
WASTE%
0.00
0.00
0.00
0.00
0.00
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
TOTAL POTENTIAL COST
COST PER YIELD/ PORTION
PROPOSED SELLING PRICE:
FOOD COST %

ITEM

COST PER PORTION:


VAT:
18%

COOKING METHOD
1
2
3
4
5
6
7
8
9
LH/F01

FINAL
COST
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0

LOUIS HOTELS
STANDARD RECIPE FORM
QTY
2.000
0.050
1.600
0.400
0.060
0.250
0.010
0.010

UNIT
LTR
KG
KG
LTR
LTR
LTR
KG
KG

RICE VINEGAR
SALT
SUGAR
SOYA SAUCE
SESAME OIL
LEMON JUICE
GARLIC GRANULATED
SESAME SEEDS ROASTED

INGREDIENTS

RECIPE No:
Name:

YIELD:

LH.BD.010
SALAD DRESSING AKAKIKO

2.500

TIME :

LITRES
min

REMARKS :

COSTING
QTY
2.000
0.050
1.600
0.400
0.060
0.250
0.010
0.010
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000

UNIT
LTR
KG
KG
LTR
LTR
LTR
KG
KG
0
0
0
0
0
0
0
0
0
0
0
0
0
0

RICE VINEGAR
SALT
SUGAR
SOYA SAUCE
SESAME OIL
LEMON JUICE
GARLIC GRANULATED
SESAME SEEDS ROASTED
0
0
0
0
0
0
0
0
0
0
0
0
0
0

COST PER PORTION:


VAT:
18%

1
2
3
4
5
6
7
8
9
LH/F01

ITEM
COST
WASTE%
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0
0
0
0
0
0
0
0
0
0
0
0
0
0
TOTAL POTENTIAL COST
COST PER YIELD/ PORTION
PROPOSED SELLING PRICE:
FOOD COST %

ITEM

COOKING METHOD

UNIT
COST

FINAL
COST
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0

LOUIS HOTELS
STANDARD RECIPE FORM
QTY UNIT
0.100 KG FRESH BASIL
0.100 KG FRESH PARSLEY
0.050 KG CHOPPED GARLIC
0.010 KG DRY OREGANO
1.000 LTR OLIVE OIL

INGREDIENTS


RECIPE No:
Name:

YIELD:

LH.BD.011
HERBED OIL

1.000 LITRE

TIME :

min

REMARKS :

COSTING
QTY UNIT
0.100 KG FRESH BASIL
0.100 KG FRESH PARSLEY
0.050 KG CHOPPED GARLIC
0.010 KG DRY OREGANO
1.000 LTR OLIVE OIL
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
COST PER PORTION:
VAT:
18%

1
2
3
4
5
6
7
8
9
LH/F01

ITEM
COST WASTE%
0.00
0.00
0.00
0.00
0.00
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
TOTAL POTENTIAL COST
COST PER YIELD/ PORTION
PROPOSED SELLING PRICE:
FOOD COST %

ITEM


UNIT
COST

COOKING METHOD

FINAL
COST
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0

LOUIS HOTELS
STANDARD RECIPE FORM
QTY UNIT
0.500 KG GUAQAMOLE LH.BD.013
0.500 LTR ORANGE JUICE

INGREDIENTS
LH.BD.013

RECIPE No:
Name:

YIELD:

LH.BD.012
AVOCADO DRESSING

1.000 LITRE

TIME :

min

REMARKS :

COSTING
QTY UNIT
0.500 KG GUAQAMOLE LH.BD.013
0.500 LTR ORANGE JUICE
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0

ITEM
COST
WASTE%
0.00
0.00
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
TOTAL POTENTIAL COST
COST PER YIELD/ PORTION
PROPOSED SELLING PRICE:
FOOD COST %

ITEM
LH.BD.013

COST PER PORTION:


VAT:
18%

COOKING METHOD
1
2
3
4
5
6
7
8
9
LH/F01

ANAKATEYETE

UNIT
COST

FINAL
COST
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0

LOUIS HOTELS
STANDARD RECIPE FORM
QTY
UNIT
8.000 KG AVOCADO
0.350 KG ONION DRY
0.300 KG TOMATO CHOPPED
0.040 KG GARLIC CHOPPED
0.030 KG CUMIN POWDER
0.050 KG SALT D PEPPER MIX
0.020 KG CORIANDER FRESH
0.060 LTR LEMON JUICE

INGREDIENTS

RECIPE No:
Name:

YIELD:

5.000

TIME :

LH.BD.013
GUAQAMOLE

KLOS
min

REMARKS :

COSTING
QTY
UNIT
8.000 KG AVOCADO
0.350 KG ONION DRY
0.300 KG TOMATO CHOPPED
0.040 KG GARLIC CHOPPED
0.030 KG CUMIN POWDER
0.050 KG SALT D PEPPER MIX
0.020 KG CORIANDER FRESH
0.060 LTR LEMON JUICE
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
COST PER PORTION:
VAT:
18%

1
2
3
4
5
6
7
8
9
LH/F01

ITEM
COST
WASTE%
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0
0
0
0
0
0
0
0
0
0
0
0
0
0
TOTAL POTENTIAL COST
COST PER YIELD/ PORTION
PROPOSED SELLING PRICE:
FOOD COST %

ITEM

COOKING METHOD

UNIT
COST

FINAL
COST
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0

LOUIS HOTELS
STANDARD RECIPE FORM
QTY
0.300
0.100
0.050
0.030
0.030
0.020

UNIT
LTR
LTR
LTR
LTR
KG
KG

CORN OIL
RICE VINEGAR
SOY SAUCE
SESAME OIL
SUGAR
GRATED GINGER

INGREDIENTS

RECIPE No:
Name:

YIELD:

LH.BD.014
ASIAN DRESSING

0.500

TIME :

LITRE
min

REMARKS :

COSTING

QTY UNIT
0.300 LTR CORN OIL
0.100 LTR RICE VINEGAR
0.050 LTR SOY SAUCE
0.030 LTR SESAME OIL
0.030 KG SUGAR
0.020 KG GRATED GINGER
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
COST PER PORTION:
VAT:
18%

1
2
3
4
5
6
7
8
9
LH/F01

ITEM
COST
WASTE%
0.00
0.00
0.00
0.00
0.00
0.00
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
TOTAL POTENTIAL COST
COST PER YIELD/ PORTION
PROPOSED SELLING PRICE:
FOOD COST %

ITEM

COOKING METHOD

UNIT
COST

FINAL
COST
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0

LOUIS HOTELS
STANDARD RECIPE FORM
QTY
0.060
0.030
30
0.100
0.200
3.000
0.300

UNIT
KG
KG
PCS
LTR
LTR
LTR
KG

GARLIG CLOVE
ANCHOVY FILLET
EGG YOLK
DIJON MUSTARD
LEMON JUICE
COOKING OIL
GRATED PARMEZAN
SALT AND PEPPER

INGREDIENTS

RECIPE No:
LH.BD.015
Name:
CAESSAR DRESSING 2
2
YIELD:
TIME :

LITRE
min

REMARKS :

COSTING
QTY
0.060
0.030
30.000
0.100
0.200
3.000
0.300
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000

UNIT
KG
KG
PCS
LTR
LTR
LTR
KG
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0

GARLIG CLOVE
ANCHOVY FILLET
EGG YOLK
DIJON MUSTARD
LEMON JUICE
COOKING OIL
GRATED PARMEZAN
SALT AND PEPPER
0
0
0
0
0
0
0
0
0
0
0
0
0
0

COST PER PORTION:


VAT:
18%

1
2
3
4
5
6
7
8
9
LH/F01

ITEM
COST
WASTE%
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
TOTAL POTENTIAL COST
COST PER YIELD/ PORTION
PROPOSED SELLING PRICE:
FOOD COST %

ITEM

UNIT
COST

COOKING METHOD







FINAL
COST
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0

LOUIS HOTELS
STANDARD RECIPE FORM
QTY
0.300
0.100
0.030
0.020
0.020
0.010

UNIT
LTR
LTR
KG
KG
KG
KG

OLIVE OIL
WINE VINEGAR
FRESH CORIANDER
CUMIN
CRUSHED GARLIG
SALT AND PEPPER

INGREDIENTS

RECIPE No:
Name:

LH.BD.016
CORIANDER DRESSING

YIELD:

0.400

TIME :

LITRE
min

REMARKS :

COSTING
QTY UNIT
0.300 LTR OLIVE OIL
0.100 LTR WINE VINEGAR
0.030 KG FRESH CORIANDER
0.020 KG CUMIN
0.020 KG CRUSHED GARLIG
0.010 KG SALT AND PEPPER
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
COST PER PORTION:
VAT:
18%

1
2
3
4
5
6
7
8
9
LH/F01

ITEM
COST
WASTE%
0.00
0.00
0.00
0.00
0.00
0.00
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
TOTAL POTENTIAL COST
COST PER YIELD/ PORTION
PROPOSED SELLING PRICE:
FOOD COST %

ITEM

COOKING METHOD

UNIT
COST

FINAL
COST
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0

LOUIS HOTELS
STANDARD RECIPE FORM
QTY
0.300
0.100
0.030
0.030
0.030
0.020

UNIT
LTR
LTR
KG
KG
KG
KG

CORN OIL
WHITE VINEGAR
FINELY CHOPPED ONIONS
SUGAR
MUSTARD
FRESH BASIL CHOPPED

INGREDIENTS

RECIPE No:
LH.BD. 017
Name:
ITALIAN DRESSING

YIELD:

0.400

TIME :

LITRE
min

REMARKS :

COSTING
QTY
0.300
0.100
0.030
0.030
0.030
0.020
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000

UNIT
LTR
LTR
KG
KG
KG
KG
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0

CORN OIL
WHITE VINEGAR
FINELY CHOPPED ONIONS
SUGAR
MUSTARD
FRESH BASIL CHOPPED
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0

COST PER PORTION:


VAT:
18%

1
2
3
4
5
6
7
8
9
LH/F01

ITEM
COST
WASTE%
0.00
0.00
0.00
0.00
0.00
0.00
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
TOTAL POTENTIAL COST
COST PER YIELD/ PORTION
PROPOSED SELLING PRICE:
FOOD COST %

ITEM

COOKING METHOD

UNIT
COST

FINAL
COST
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0

LOUIS HOTELS
STANDARD RECIPE FORM
QTY
0.030
0.300
0.020
0.020
0.100
0.020

UNIT
LTR
LTR
KG
KG
LTR
LTR

FRESH LEMON JUICE


OLIVE OIL
OREGANO
CRUSHED GARLIG
WHITE VINEGAR
SALT AND PEPPER

INGREDIENTS

RECIPE No:
Name:

YIELD:
TIME :

LH.BD.018
MEDITERANEAN DRESSING

0.450

LITRE
min

REMARKS :

COSTING

QTY UNIT
0.030 LTR FRESH LEMON JUICE
0.300 LTR OLIVE OIL
0.020 KG OREGANO
0.020 KG CRUSHED GARLIG
0.100 LTR WHITE VINEGAR
0.020 LTR SALT AND PEPPER
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
COST PER PORTION:
VAT:
18%

1
2
3
4
5
6
7
8
9
LH/F01

ITEM
COST
WASTE%
0.00
0.00
0.00
0.00
0.00
0.00
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
TOTAL POTENTIAL COST
COST PER YIELD/ PORTION
PROPOSED SELLING PRICE:
FOOD COST %

ITEM

COOKING METHOD

UNIT
COST

FINAL
COST
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0

LOUIS HOTELS
STANDARD RECIPE FORM
QTY
0.100
0.010
0.010
0.300
0.030
0.010

UNIT
LTR
KG
KG
LTR
KG
KG

WHITE WINE VINEGAR


BASIL LEAVES
ROSEMARY LEAVES
OLIVE OIL
GARLIG
SALT AND PEPPER

INGREDIENTS


RECIPE No:
Name:

YIELD:
TIME :

LH.BD.019
HERBS DRESSING

0.400

LITRE
min

REMARKS :

COSTING
QTY UNIT
0.100 LTR WHITE WINE VINEGAR
0.010 KG BASIL LEAVES
0.010 KG ROSEMARY LEAVES
0.300 LTR OLIVE OIL
0.030 KG GARLIG
0.010 KG SALT AND PEPPER
0.000
0 0
0.000
0 0
0.000
0 0
0.000
0 0
0.000
0 0
0.000
0 0
0.000
0 0
0.000
0 0
0.000
0 0
0.000
0 0
0.000
0 0
0.000
0 0
0.000
0 0
0.000
0 0
0.000
0 0
0.000
0 0
COST PER PORTION:
VAT:
18%

1
2
3
4
5
6
7
8
9
LH/F01

ITEM
COST
WASTE%
0.00
0.00
0.00
0.00
0.00
0.00
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
TOTAL POTENTIAL COST
COST PER YIELD/ PORTION
PROPOSED SELLING PRICE:
FOOD COST %

ITEM


UNIT
COST

COOKING METHOD

FINAL
COST
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0

LOUIS HOTELS
STANDARD RECIPE FORM
QTY
0.200
0.050
0.050
0.020
0.200
0.005
0.020

UNIT
LTR
LTR
KG
KG
LTR
KG
KG

BALSAMIC VINEGAR
SOY SAUCE
HONEY
GARLIG MUSHED
OLIVE OIL
RED PEPPER CRUCHED
SALT AND PEPPER

INGREDIENTS

RECIPE No:
Name:

YIELD:
TIME :

LH.BD.020
BALSAMIC DRESSING 2
2
0.500

LITRE
min

REMARKS :

COSTING

QTY
UNIT
0.200 LTR BALSAMIC VINEGAR
0.050 LTR SOY SAUCE
0.050 KG HONEY
0.020 KG GARLIG MUSHED
0.200 LTR OLIVE OIL
0.005 KG RED PEPPER CRUCHED
0.020 KG SALT AND PEPPER
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
COST PER PORTION:
VAT:
18%

1
2
3
4
5
6
7
8
9
LH/F01

ITEM
COST
WASTE%
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
TOTAL POTENTIAL COST
COST PER YIELD/ PORTION
PROPOSED SELLING PRICE:
FOOD COST %

ITEM

COOKING METHOD

UNIT
COST

FINAL
COST
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0

LOUIS

STANDARD RECIPE FORM


QTY
0.350
0.040
0.040
0.040
0.030
0.020
0.100

UNIT
KG
KG
KG
KG
LTR
KG
LTR

QTY
UNIT
0.350 KG
0.040 KG
0.040 KG
0.040 KG
0.030 LTR
0.020 KG
0.100 LTR
0.000
0

0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000

0
0
0
0
0
0
0
0
0
0
0
0
0
0

COST PER PORTION:


VAT:
18%

COO
1

2
3
4
5
6
7
8
9
LH/F01

LOUIS HOTEL

STANDARD RECIPE FORM


INGREDIENTS
MAYIONSE
CHOPPED FRESH CORIANDER
CHOPPED FRESH PARSLEY
CHOPPED ROCCA
FRESH LEMON JUICE
SALT AND PEPPER
WATER

COSTING
ITEM
MAYIONSE
CHOPPED FRESH CORIANDER
CHOPPED FRESH PARSLEY
CHOPPED ROCCA
FRESH LEMON JUICE
SALT AND PEPPER
WATER
0

0
0
0
0
0
0
0
0
0
0
0
0
0
0

PER PORTION:
PROPOSED SELLING PRICE:
COOKING METHOD

S HOTELS

RECIPE No:
LH.BD.021
Name:
HERBED MAYIONAISE DRESSING



YIELD:
0.500 LITRE

TIME :
min
REMARKS :

OSTING

UNIT
ITEM
COST
COST

0.00

0.00

0.00

0.00

0.00

0.00
0.00
0

WASTE%

0
0
0
0
0
0
0
0
0
0
0
0
0
0
TOTAL POTENTIAL COST
COST PER YIELD/ PORTION
FOOD COST %

ING METHOD

ONAISE DRESSING

FINAL COST
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00

0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0

LOUIS HOTELS
STANDARD RECIPE FORM
QTY
0.100
0.200
0.200
0.100

UNIT
KG
KG
KG
LTR

BLUE CHEESE
YUGURT
MAYIONESSE
WATER
SALT AND PEPPER

INGREDIENTS

RECIPE No:
Name:

YIELD:

LH.BD.022
BLUE CHEESE DRESSING 2
2

0.500

TIME :

LITRE
min

REMARKS :

COSTING

QTY
0.100
0.200
0.200
0.100
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000

UNIT
KG
KG
KG
LTR
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0

BLUE CHEESE
YUGURT
MAYIONESSE
WATER
SALT AND PEPPER
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0

COST PER PORTION:


VAT:
18%

1
2
3
4
5
6
7
8
9
LH/F01

ITEM
COST
WASTE%
0.00
0.00
0.00
0.00
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
TOTAL POTENTIAL COST
COST PER YIELD/ PORTION
PROPOSED SELLING PRICE:
FOOD COST %

ITEM

UNIT
COST

COOKING METHOD

FINAL
COST
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0

LOUIS
STANDARD RECIPE FORM
QTY
0.100
0.300
0.100
0.070
0.010

UNIT
LTR
LTR
KG
KG
KG

C
QTY
UNIT
0.100 LTR
0.300 LTR
0.100 KG
0.070 KG
0.010 KG
0.000
0
0.000
0
0.000
0

0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000

0
0
0
0
0
0
0
0
0
0
0
0
0
0

COST PER PORTION:


VAT:
18%

COOK
1
2

3
4
5
6
7
8
9
LH/F01

LOUIS HOTELS
STANDARD RECIPE FORM

INGREDIENTS
WHITE VINEGAR

OLIVE OIL

RASBERRIES

HONEY

SALT AND PEPPER

COSTING
ITEM
WHITE VINEGAR
OLIVE OIL
RASBERRIES
HONEY
SALT AND PEPPER
0
0
0

0
0
0
0
0
0
0
0
0
0
0
0
0
0

ER PORTION:
PROPOSED SELLING PRICE:
COOKING METHOD

HOTELS


RECIPE No:
Name:


YIELD:

LH . BD . 023
RASBERRY VINAIGRETTE

0.500

TIME :
REMARKS :

LITRE
min

STING
UNIT
COST

ITEM
COST
0.00
0.00
0.00
0.00
0.00
0
0
0

WASTE%

0
0
0
0
0
0
0
0
0
0
0
0
0
0
TOTAL POTENTIAL COST
COST PER YIELD/ PORTION
FOOD COST %

G METHOD

Y VINAIGRETTE

FINAL
COST
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00

0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0

LOUIS HOTELS
STANDARD RECIPE FORM
QTY
0.100
0.300
0.040
0.080

UNIT
LTR
LTR
KG
KG

WHITE VINEGAR
OLIVE OIL
DIJON MUSTARD
HONEY
SALT AND PEPPER

INGREDIENTS

RECIPE No:
LH .BD .024
Name:
HONEY MUSTARD DRESSING

YIELD:

0.500 LITRE

TIME :

min

REMARKS :

COSTING
QTY
UNIT
0.100 LTR WHITE VINEGAR
0.300 LTR OLIVE OIL
0.040 KG DIJON MUSTARD
0.080 KG HONEY
0.000
0
SALT AND PEPPER
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
COST PER PORTION:
VAT:
18%

ITEM
COST
WASTE%
0.00
0.00
0.00
0.00
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
TOTAL POTENTIAL COST
COST PER YIELD/ PORTION
PROPOSED SELLING PRICE:
FOOD COST %

ITEM

COOKING METHOD
1
2
3
4
5
6
7
8
9
LH/F01

UNIT
COST

FINAL
COST
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0

LOUIS HOTELS
STANDARD RECIPE FORM
QTY
0.300
0.080
0.100
0.030
0.150

UNIT
KG
KG
KG
KG
LTR

MAYIONAISE
MADRAS CURRY
FRESH MUSHED BANANA
FRESH LEMON JUICE
WATER
SALT D PEPPER

INGREDIENTS

RECIPE No:
Name:

LH . BD . 025
CURRY MAYIONAISE

YIELD: 0.600 LITRE


TIME :

min

REMARKS :

COSTING

QTY UNIT
0.300 KG MAYIONAISE
0.080 KG MADRAS CURRY
0.100 KG FRESH MUSHED BANANA
0.030 KG FRESH LEMON JUICE
0.150 LTR WATER
0.000
0
SALT D PEPPER
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
COST PER PORTION:
VAT:
18%

UNIT ITEM
COST COST
WASTE%
0.00
0.00
0.00
0.00
0.00
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
TOTAL POTENTIAL COST
COST PER YIELD/ PORTION
PROPOSED SELLING PRICE:
FOOD COST %

ITEM

COOKING METHOD
1
2
3
4
5
6
7
8
9
LH/F01

FINAL
COST
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0

LOUIS
STANDARD RECIPE FORM
QTY
0.100
0.300
0.040
0.030
0.050
0.020
0.030

UNIT
LTR
LTR
LTR
KG
LTR
KG
LTR

QTY
UNIT
0.100 LTR
0.300 LTR
0.040 LTR
0.030 KG

0.050
0.020
0.030
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000

LTR
KG
LTR
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0

COST PER PORTION:


VAT:
18%

COOK
1
2
3
4
5
6
7
8
9
LH/F01

LOUIS HOTEL

TANDARD RECIPE FORM

INGREDIENTS
RICE VINEGAR

CORN OIL

SOY SAUCE

ROASTED SESAME

APPLE JUICE

GRATED FRESH GINGER

SESAME OIL

COSTING

ITEM
RICE VINEGAR
CORN OIL
SOY SAUCE
ROASTED SESAME

APPLE JUICE
GRATED FRESH GINGER
SESAME OIL
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0

R PORTION:
PROPOSED SELLING PRICE:
COOKING METHOD

OTELS

RECIPE No:
LH . BD .026
Name:
ORIENTAL DRESSING

YIELD:

TIME :

0.500

REMARKS :

LTR
min

NG

UNIT
COST

ITEM
COST
0.00
0.00
0.00
0.00

WASTE%

0.00
0.00
0.00
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
TOTAL POTENTIAL COST

COST PER YIELD/ PORTION


FOOD COST %

METHOD

NG

FINAL
COST
0.00
0.00
0.00
0.00

0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00

0.00
0

LOUI

STANDARD RECIPE FORM


QTY
0.100
0.100
0.300
0.040
0.010

UNIT
LTR
KG
LTR
KG
KG

QTY
UNIT
0.100 LTR
0.100 KG
0.300 LTR
0.040 KG
0.010 KG

0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000

0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0

COST PER PORTION:

VAT:

18%

COO
1
2
3
4
5
6
7
8
9
LH/F01

LOUIS HOTE

STANDARD RECIPE FORM

INGREDIENTS
BALSAMIC VINEGAR

ORANGE JAM

OLIVE OIL

MUSTARD

SALT AND PEPPER

COSTING

ITEM
BALSAMIC VINEGAR
ORANGE JAM
OLIVE OIL
MUSTARD
SALT AND PEPPER

0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0

R PORTION:

PROPOSED SELLING PRICE:

COOKING METHOD

HOTELS

RECIPE No:
LH . BD .027
Name:
ORANGE BALSAMIC VINEGRAITTE


YIELD:

0.500

TIME :
REMARKS :

LTR
min

TING

UNIT
ITEM
COST COST

0.00

0.00
0.00
0.00
0.00

WASTE%

0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
TOTAL POTENTIAL COST
COST PER YIELD/ PORTION

FOOD COST %
METHOD

IC VINEGRAITTE

FINAL COST
0.00
0.00
0.00
0.00
0.00

0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00

LOUIS
STANDARD RECIPE FORM
QTY UNIT
1.000 LTR
0.300 LTR

C
QTY UNIT
1.000 LTR
0.300 LTR
0.000
0
0.000
0
0.000
0

0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000

0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0

COST PER PORTION:

VAT:

18%

COOKI
1
2
3
4
5
6
7
8
6
LH/F01

LOUIS HOTEL

TANDARD RECIPE FORM

INGREDIENTS
OLIVE OIL
LEMON JUICE
SALT AND PEPPER

COSTING
ITEM
OLIVE OIL
LEMON JUICE
SALT AND PEPPER
0
0

0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0

R PORTION:

PROPOSED SELLING PRICE:


COOKING METHOD

OTELS

RECIPE No:
Name:

YIELD: 1.300
TIME :
REMARKS :

LH.BD.028
LADOLEMONO

LTR
min

NG

UNIT
COST
2.55
0.60

ITEM
COST
2.55
0.18
0
0
0

WASTE%

0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
TOTAL POTENTIAL COST
COST PER YIELD/ PORTION

ETHOD

FOOD COST %

ONO

FINAL
COST
2.55
0.18
0.00
0.00
0.00

0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
2.73
2.10

LOUIS HOTELS
STANDARD RECIPE FORM
QTY UNIT
0.500 KG AVOCADO
0.100 LTR RICE VINEGAR
0.375 LTR SOUR CREAM
0.200 KG SUGAR
0.250 KG MAYIONAISE

INGREDIENTS

RECIPE No:
LH.BD.029
Name:
AVOCADO DRESSING AKAKIKO

YIELD:

LTR

TIME :

min

REMARKS :

COSTING
QTY UNIT
0.500 KG AVOCADO
0.100 LTR RICE VINEGAR
0.375 LTR SOUR CREAM
0.200 KG SUGAR
0.250 KG MAYIONAISE
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
0.000
0
0
COST PER PORTION:
VAT:
18%

1
2
3
4
5
6
7
8
9
LH/F01

ITEM
COST
WASTE%
0.00
0.00
0.00
0.00
0.00
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
TOTAL POTENTIAL COST
COST PER YIELD/ PORTION
PROPOSED SELLING PRICE:
FOOD COST %

ITEM

UNIT
COST

COOKING METHOD

FOOD PROCCESOR H

FINAL
COST
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
#DIV/0!
0

LOUIS
STANDARD RECIPE FORM
QTY

UNIT

C
QTY UNIT
0.000
0
0.000
0
0.000
0
0.000
0
0.000
0

0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000

0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0

COST PER PORTION:

VAT:

18%

COOKI
1
2
3
4
5
6
7
8
9
LH/F01

LOUIS HOTEL

TANDARD RECIPE FORM


INGREDIENTS

COSTING
ITEM
0
0
0
0
0

0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0

R PORTION:

PROPOSED SELLING PRICE:


COOKING METHOD

OTELS


RECIPE No:
Name:

YIELD:

LTR

TIME :

min

REMARKS :

NG
UNIT
COST

ITEM
COST

WASTE%
0
0
0
0
0

0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
TOTAL POTENTIAL COST
COST PER YIELD/ PORTION

ETHOD

FOOD COST %

FINAL
COST
0.00
0.00
0.00
0.00
0.00

0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
#DIV/0!

LOUIS
STANDARD RECIPE FORM
QTY

UNIT

C
QTY UNIT
0.000
0
0.000
0
0.000
0
0.000
0
0.000
0

0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000

0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0

COST PER PORTION:

VAT:

18%

COOKI
1
2
3
4
5
6
7
8
9
LH/F01

LOUIS HOTEL

TANDARD RECIPE FORM


INGREDIENTS

COSTING
ITEM
0
0
0
0
0

0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0

R PORTION:

PROPOSED SELLING PRICE:


COOKING METHOD

OTELS


RECIPE No:
Name:

YIELD:

LTR

TIME :

min

REMARKS :

NG
UNIT
COST

ITEM
COST

WASTE%
0
0
0
0
0

0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
TOTAL POTENTIAL COST
COST PER YIELD/ PORTION

ETHOD

FOOD COST %

FINAL
COST
0.00
0.00
0.00
0.00
0.00

0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
#DIV/0!

LOUIS
STANDARD RECIPE FORM
QTY

UNIT

C
QTY UNIT
0.000
0
0.000
0
0.000
0
0.000
0
0.000
0

0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000

0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0

COST PER PORTION:

VAT:

18%

COOKI
1
2
3
4
5
6
7
8
9
LH/F01

LOUIS HOTEL

TANDARD RECIPE FORM


INGREDIENTS

COSTING
ITEM
0
0
0
0
0

0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0

R PORTION:

PROPOSED SELLING PRICE:


COOKING METHOD

OTELS


RECIPE No:
Name:

YIELD:

LTR

TIME :

min

REMARKS :

NG
UNIT
COST

ITEM
COST

WASTE%
0
0
0
0
0

0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
TOTAL POTENTIAL COST
COST PER YIELD/ PORTION

ETHOD

FOOD COST %

FINAL
COST
0.00
0.00
0.00
0.00
0.00

0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
#DIV/0!