JESUS IS LORD COLLEGES FOUNDATION, INC.

101 Bunlo, Bocaue, Bulacan

S.Y. 2017-2018
SENIOR HIGH SCHOOL DEPARTMENT
Technical-Vocational Livelihood
Food and Beverage Service

Final Performance (Catering Event)

1. Business Plan
Format:
Font Style: Times New Roman
Font Size: 12
Line Spacing: 1.5
Margin: 1 inch

Content:

I. History (10 Sentences)

-Origin of Name
-Service Type
-Theme
-Food offered

*LOGO

II. Recipes
a) Appetizer
b) Soup
c) Main Course
-Pork or Beef
-Seafood or Chicken
-Vegetable
d) Dessert
e) Drinks
*Special Offering: Pasta, other drinks, etc.

Format:
Recipe Name Quality Picture (upper right)
Description
Ingredients
Procedure
Serving Size
Nutritive Value
 Recipe Costing

Sample Recipe Cost for Filipino Pork Barbecue

No. of Yield 20
Quantity Equivalent
Ingredient Per Pack/kilo Price per pack Unit Cost
Needed Measurement
Pork Fillet 1kg 1kg 1kg 190 190
Gralic 4 cloves 1 flower or 8 cloves 10 5
Brown Sugar 2 tablespoons 30 g 250 g 15 1.8
Soy Sauce 1/4 cup 60 ml 1000 ml 15 0.9
Sprite or 7 up 1 cup 250 ml 250ml 10 10
Banana Ketchup 1/4 cup 60 ml 320g 27 5.0625
Total Recipe Cost 212.7625
Cost Per Yield 10.638125

Formula:
Unit Cost = Price per pack / Quantity per pack * Quantity Needed
Cost Per Yield = Total Recipe Cost / No. of Yield

III. Financial Statement

A. Total Cost _____________

Budget: _______________

Ingredients
Items Quantity Amount
Meat
Pork Fillet 10 kg 1900
Chicken
Shrimp
Vegetable
Carrots
String beans
Total Cost 1900
Change

*Categorize Items

Other Expenses
Items Amount
Transportation
Gas
Rent
Total Cost
 B. Gross Income __________

Items Price Quantity Total Amount

Per Plate 100 30 3000
Pasta 50 5 250
Drinks 15 40 600

Gross Income 3850

C. Net Income _____________

Formula:
Gross Income – Total Cost

D. Profit Margin ____________

Formula:
Net Income / Total Cost *100

Recommendation:
______________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
____________________________________________________________________

IV. Documents

A. Organizational Chart
B. Job Description
C. Resume
D. Survey Form
E. Excuse Letter
F. Pictures
a. Set up (Dining)
b. Kitchen
c. Food
d. Personnel
e. Service

V. Evaluation
Survey result and Evaluation Form (See attachment)
2. Job Plan
Group Job Plan Individual Job Plan
Project Title Name of the Catering Service Individual Job Plan
Objectives At least 3 At least 3
Materials Materials needed Materials needed

Assigned Task -
Illustration Members’ Grade (1-10)
Description

Problems Solution Contribution to the

Procedure Group. (At least 3
sentences)

Implication Conclusion
What have you learned?
App/Rec (At least 3 sentences)

3. Evaluation
Reporting per Group

4. Income Distribution

*Laboratory fee
Gas - 200
Tools and Equipment – 100
Rent – 100

TOTAL: 400PHP

*This fund will be used for the maintenance of laboratories