menu yield cost per head

Fried Mac and Cheese Pops 200 PHP 45.19

Fried Calamari 200 PHP 42.21
Sundried Tomato Garlic Butter
200 PHP 44.85
Bruschetta
No Bake Jalapeno Popper
Cheese Balls w/Bacon and 200 PHP 73.46
Chives

9/22/21 CLASS, SIMPLY EDIT THE MENU NAME ACCORDING TO YOUR PROPOSSAL AND THEIR DETAILS.
BE SURE YOU INCLUDE THE INGREDIENTS PER MENU IN EVERY WORKSHEET.
 total Category GROUP

PHP 9, 038.98 Appetizer Allorde

PHP 8,389.12 Appetizer Allorde
PHP 8,968.03 Appetizer Allorde

PHP 14,709.18 Appetizer Allorde

ROPOSSAL AND THEIR DETAILS.

EET.
COURSES OF Quantity per Cost per
ACTION serving serving

148.56g PHP 45.19

333.98g PHP 42.21
118.04g PHP 44.85

710.76g PHP 73.46

 Per kilo Cost per Req.per
cost gram serving

1 kilo 150 6.67 20

RECIPE NAME: FRIED MAC & CHEESE POPS
BASIC YIELD: 220 PAX
MARK UP: 50%

BASIC QTY Packaging

INGREDIENTS (FOR 220 PAX) UNIT COST
SALT 220 g 500 g
SMALL PASTA SHELLS 3,326.40 g 500 g
ALL PURPOSE FLOUR 7,037.80 g 800 g
EGG 88 ml 45 ml
PANKO 1,700.60 g 100 g
MAYONNAISE 7,332 ml 1000 ml
WHOLE GRAIN MUSTARD 7,332 ml 500 ml
LEMON JUICE 880 ml 30 ml
WORCESTERSHIRE SAUCE 880 ml 290 ml
HOT SAUCE 220 ml 100 ml
OIL 3,665.20 ml 1000 ml

TOTAL FOOD COST

MARK UP
MENU COST
Packaging Unit Cost Per Serving Cost Per 200 pax
AMOUNT PER GRAM QUANTITY COST QTY. REQ, IN UNITS
26.95 0.05 1.0 g 0.05 200 g
245.00 0.49 15.1 g 7.41 3024 g
78.83 0.10 32.0 g 3.15 6398 g
7.00 0.16 0.4 ml 0.06 80 ml
175.00 1.75 7.7 g 13.53 1546 g
350.00 0.35 33.3 ml 11.66 6665 ml
155.00 0.31 33.3 ml 10.33 6665 ml
20.00 0.67 4.0 ml 2.67 800 ml
159.00 0.55 4.0 ml 2.19 800 ml
30.00 0.30 1.0 ml 0.30 200 ml
183.00 0.18 16.7 ml 3.05 3332 ml

148.6 G 54.41
 Cost Per 220 pax
AMOUNT QTY. REQ, IN UNIT AMOUNT
10.78 220 g 11.86
1481.76 3326.4 g 1629.94
630.44 7037.8 g 693.49
12.44 88 ml 13.69
2705.50 1700.6 g 2976.05
2332.75 7331.5 ml 2566.03
2066.15 7331.5 ml 2272.77
533.33 880 ml 586.67
438.62 880 ml 482.48
60.00 220 ml 66.00
609.76 3665.2 ml 670.73

10881.54 11969.69
5440.77 5984.8455658
16322 17954.54
RECIPE NAME: FRIED CALAMARI
BASIC YIELD: 220 PAX
MARK UP: 50%

BASIC QTY Packaging

INGREDIENTS (FOR 220 PAX) UNIT COST AMOUNT
FROZEN SQUID RINGS 24,970 g 1000 g 150.00
ALL PURPOSE FLOUR 3,520 g 1000 g 50.00
CORNSTARCH 3,520 g 100 g 14.00
EGG 110 g 45 ml 7.00
CAYENNE PEPPER 34.1 g 26 g 75.00
GROUND PEPPER 34.1 g 35 g 73.00
PANKO BREAD CRUMBS 13,750 g 1000 g 96.00
SALT 34.1 g 1000 g 24.00
VEGETABLE OIL 27,500 ml 1000 ml 93.00

TOTAL FOOD COST

MARK UP
MENU COST
 Unit Cost Per Serving Cost Per 200 pax Cost Per 220 pa
PER GRAM QUANTITY COST QTY. REQ, IN UNITS AMOUNT QTY. REQ, IN UNITS
0.15 113.5 g 17.03 22,700 g 3,405 24970
0.05 16 g 0.80 3,200 g 160 3520
0.01 16 g 0.22 3,200 g 45 3520
0.01 0.5 g 0.00 100 g 1 110
0.08 0.155 g 0.01 31 g 2 34.1
0.07 0.155 g 0.01 31 g 2 34.1
0.10 62.5 g 6.00 12,500 g 1,200 13750
0.02 0.155 g 0.00 31 g 1 34.1
0.09 125 ml 11.63 25,000 ml 2,325 27500

333.97 g 35.70 7,141

3570.42
10,711
 Cost Per 220 pax
Y. REQ, IN UNITS AMOUNT
g 3745.50
g 176.00
g 49.28
g 0.77
g 2.56
g 2.49
g 1320.00
g 0.82
ml 2557.50

7854.92
3927.46
11782.37
RECIPE NAME: SUNDRIED TOMATO GARLIC BUTTER BRUSCHETTA
BASIC YIELD: 220PAX
MARK UP: 50%

BASIC QTY Packaging

INGREDIENTS (FOR 220 PAX) UNIT COST AMOUNT
UNSALTED BUTTER 1,835 g 200 g 149.00
PARSLEY 682 g 250 g 129.00
GARLIC 110 g 250 g 19.60
SALT 46.2 g 1000 g 24.00
BLACK PEPPER 46.2 g 250 g 73.00
TOMATOES 330.00 g 1000 g 87.00
DRIED THYME 275 g 250 g 315.00
DRIED PARSLEY 92.4 g 250 g 129.00
BAGUETTE 7,335 g 250 g 95.00
MOZZARELLA CHEESE 1,835 g 100 g 140.00

TOTAL FOOD COST

MARK UP
MENU COST
 Unit Cost Per Serving Cost Per 200 pax
PER GRAM QUANTITY COST QTY. REQ, IN UNITS AMOUNT
0.75 8.3 g 24.0 1,668 g 1,243
0.52 3.1 g 80.6 620 g 320
0.08 0.5 g 500.0 100 g 8
0.02 0.2 g 4761.9 42 g 1
0.29 0.2 g 1190.5 42 g 12
0.09 1.5 g 666.7 300 g 26
1.26 1.3 g 200.0 250 g 315
0.52 0.4 g 595.2 84 g 43
0.38 33.3 g 7.5 6,668 g 2,534
1.40 8.3 g 12.0 1,668 g 2,335

57.2 g 8038.4 6,837

3418.59
10,256
 Cost Per 220 pax
QTY. REQ, IN UNITS AMOUNT
1834.8 g 1366.93
682 g 351.91
110 g 8.63
46.2 g 1.11
46.2 g 13.49
330 g 28.71
275 g 346.50
92.4 g 47.68
7334.8 g 2787.22
1834.8 g 2568.72

7520.90
3760.45
11281.34
RECIPE: FRIED MAC & CHEESE POPS
UNIT COST
INGREDIENTS PRICE PER MEASUREMENT
SALT 26.95 500
SMALL PASTA SHELLS 245.00 500
ALL PURPOSE FLOUR 78.83 800
EGG 7.00 45
PANKO 175.00 100
MAYONNAISE 350.00 1000
WHOLE GRAIN MUSTARD 155.00 500
LEMON JUICE 20.00 30
WORCESTERSHIRE SAUCE 159.00 290
HOT SAUCE 30.00 100
OIL 183.00 1000

RECIPE: FRIED CALAMARI

UNIT COST
INGREDIENTS PRICE PER MEASUREMENT
FROZEN SQUID RINGS 150.00 1000
ALL PURPOSE FLOUR 50.00 1000
CORNSTARCH 14.00 100
EGG 7.00 45
CAYENNE PEPPER 75.00 26
GROUND PEPPER 73.00 35
PANKO BREAD CRUMBS 96.00 1000
SALT 24.00 1000
VEGETABLE OIL 93.00 1000

RECIPE: SUNDRIED TOMATO GARLIC BUTTER BRUSCHETTA

UNIT COST
INGREDIENTS PRICE PER MEASUREMENT
UNSALTED BUTTER 149.00 200
PARSLEY 129.00 250
GARLIC 19.60 250
SALT 24.00 1000
BLACK PEPPER 73.00 250
TOMATOES 87.00 1000
DRIED THYME 315.00 250
DRIED PARSLEY 129.00 250
BAGUETTE 95.00 250
MOZZARELLA CHEESE 140.00 100