“MEAL MANAGEMENT”

TASKS:
A. Perform sample costing for each dish or item you are assuming to sell in the canteen

DISH INGREDIENTS QUANTIT EQUIVALENT PESO TOTAL COST GROSS RETAIL PROFIT
Y MEASURE COST RECIPE PER PROFIT PRICE: PER
COST: YIELD: (10%) DISH
FRIED Yield: 5
TILAPIA
• Tilapia 5pcs 1kl 120
• Salt 2tsp 8g 3
• Cooking Oil 1 cup 240ml 20
• Lemon 2pcs 2 pcs 2
Total: 145 29 14.5 43.5 72.5
TORTANG Yield: 8
TALONG
AND
SLICED
CUCUMBE
R
Eggplant 8pcs ½ kl 20
Egg 3pcs 3pcs 24
Salt 1tsp. 8g 5
Magic sarap 1sachet 8g 5
Oil 1cup 240ml 20
Cucumber 1pc 1 pc 18
Total: 92 11.5 9.2 20.7 73.6
TOASTED Yield: 6
HAM AND
CHEESE
SANDWICH
Ham 100 g 100g 45

Gruyere 80 g 80g 65
Cheese
Slices White 12 slices ½pack 20
Bread
Butter 50 g ¼ pack 35
Dijon Mustard 2 tsp 0.125 c 10

Total: 175 29.17 17.5 46.67 105

SAMPLE COSTING

BREAKFAST
 LUNCH

DISH INGREDIENTS QUANTITY EQUIVALENT PESO TOTAL COST GROSS RETAIL PROFIT
MEASURE COST RECIPE PER PROFIT PRICE: PER
COST: YIELD: (10%) DISH
CHICKEN Yield: 8
TINOLA

Chicken ½kl ½ kl 100

Chayote 1pc 132g 42

Moringa 2 stalks 2stalks 5

leaves
Cooking oil 1tbs 15ml 5

Knorr chicken 2 pcs 2 pcs 14

cubes
Ginger 1 pc 1 pc 8

Garlic 2 gloves 2 gloves 2

Onion 1 pc 1 pc 7

Total: 183 22.88 18.3 41.18 146.4

GINISANG Yield: 15
GULAY
WITH
SHRIMP
Shrimp 10 pcs 250g 188
Cabbage leaf 8 pcs 8 pcs 15
Carrots 2 pcs ½kl 40
Chayote 1 pc ¼kl 20
Green beans 10 pcs 10pcs 15
Tomato 1 pc 1pc 6
Salt 1 tsp 8g 5
Bell Pepper 1 pc 1pc 5
Ginisa flavor 3 tbsp. 42g 7
mix
Garlic 3 gloves 3gloves 3
Onion 1 pc 1pc 8
Total: 282 18.8 28.2 47 423