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Formats Perencanaan Kegiatan Praktikum

Semester II Tahun Ajaran 2017-2018

Nama : Arkan,Inez & Arfi Klasifikasi Menu : Maincourse


Kelas : D3PH-42-03 Menu : Stew meat with saute vegetable
Kelompok :7

A. Menu Coasting
No. Inggridients Unit Price Unit Quantity Subtotal Total
1 Beef Kg 110.000 250 gr 27.500
2 Coriander Kg 35.000 5 gr 175
3 Candlenut Kg 50.000 5 gr 250
4 Ginger Kg 9000 5 gr 45
5 Turmeric Kg 3000 5 gr 15
6 Shallot Kg 40000 5 gr 200
7 Garlic Kg 35000 5 gr 175
8 Pepper Bks 1500 Sck 1500
9 Salt Bks 1000 Sck 100
10 Bay leaf Ikat 15000 2 lembar 500
11 Lemongrass Ikat 8000 1 buah 300
12 Coconut milk L 35000 200 ml 7000
13 Soy sauce L 40000 30 ml 1200
14 Oil L 20000 50 ml 1000
15 Carrot Kg 15000 100 gr 1500
16 String bean Kg 25000 100 gr 2500
17 Onion Kg 25000 50 gr 1250
18 Margarin Kg 20000 10 gr 200
19 Water L 8000 1000 ml 2000

JUMLAH 48.000
B. Equipment
No. Description Spesification Unit Quantity Quantity
1 Wajan Aluminium Pcs 1
2 Knife St.steel Pcs 4
3 Cutting Board Plastik Pcs 2
4 Tray Plastik Pcs 2
5 Bowl St steel Pcs 3
6 Leadle St.steel Pcs 1
7 Spatula St.steel Pcs 1
8 Panci Aluminium Pcs 1
9 Cobek Batu Pcs 1
10 Spider spatula St.steel Pcs 1
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C. Equipment Service
No. Description Spesification Unit Quantity Quantity
1 Dinner Plate Ceramic Pcs 1
2 Dinner fork St.steel Pcs 1
3 Dinner Knife St.steel Pcs 1
D. Job Description
No. Description Duration
1 Inventaris Alat 15 menit
2 Pembagian Bahan 15 menit
3 Mencuci Bahan 5 menit
4 Mengolah Bumbu 20 menit
5 Memotong Bahan 15 menit
6 Mengolah Bahan 40 menit
7 Menata Hidangan 20 menit
8 Menyaji Hidangan 10 menit
9 Evaluasi 25 menit
10 Membersihkan Alat 25 menit
TOTAL 190 menit

E. Operation Cost
 Food Cost (100%) = Rp. 48.000
 Labor Cost (15%) = 15/100 x Rp. 48.000 = Rp. 7.200
 Over Head Cost (15%) = 15/100 x Rp. 48.000 = Rp. 7.200
 Net Profit (70%) = 70/100 x Rp. 48.000 = Rp. 33.600 +
Rp 96.000

Harga Jual Rp. 96.000 : 4 porsi= Rp. 24.000/Porsi