SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS-Project-Part 2-

Menu costing

Assessment method 2-Project -Part 1

Task 2.4: Cost menus
 Print or copy and paste this table as many times as required for your menu and add or delete
rows as required.
 Menu number is the Task number for the menu you are developing, for example, the cyclic
menu developed in Task 1 will be menu number 1, Task 2 is menu number 2, and so on.

Menu item name Yield: Menu no. 1

Vegan Carrot Halwa Qty Unit Purchase unit Purchase Cost
Gajar Halwa unit price $ Yield Total cost
% $
safflower 10 g 10 20 10 `5
halved raw cashews 1 g 100g 25 1 1
raisins 25 g 100g 20 1 0.5
chopped pistachios 1 g 100g 10 1 0.5
Shredded carrots 1 pieces 100g 6 10 0.5
almond meal 20 g 30g 30 2 1
almond milk 1 Ml 1ml 30 2 2
ground raw sugar 10 g 20g 5 3 0.5
Total cost of recipe $180
Portion cost $11

Menu item name Yield: Menu no. 1

Naan(Indian Qty Unit Purchase unit Purchase Cost
Leavened flatbread) unit price $ Yield Total cost
% $
honey 1 spoon 10ml 80 5 `2
all-purpose flour 10 g 100g 30 50 5
full-fat Greek yogurt 1 cup 10g 10 25 5
active dry yeast 10 g 10g 5 5 10

Total cost of recipe $125

Portion cost $22
Menu item name Yield: Menu no. 1
Kadai Chicken Qty Unit Purchase unit Purchase Cost
unit price $ Yield Total cost
% $
vegetable oil 1 ml 1000ml 50 30 5
chicken breasts 1 kg 1kg 30 100 10
handfu
red Chile peppers 1 10g 10 5 5
l
milk 1 litre 1l 20 5 2
tomatoes 3 pieces 1 pint 20 10 2

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 SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS

Total cost of recipe $130

Portion cost $24
Menu item name Yield: Menu no. 1
Indian Tandoori Qty Unit Purchase unit Purchase Cost
Chicken unit price $ Yield Total cost
% $
chicken 2 kg 2kg 60 100 10
handfu
salt 1 20g 10 2 1
l
plain yogurt 1 spoon 100g 15 10 1
onion 2 pieces 2 pieces 5 2 0.75
lemon 1 Pieces 1 pieces 20 1 0.5
Total cost of recipe $110
Portion cost $13.50
Menu item name Yield: Menu no. 1
Indian Saag Qty Unit Purchase unit Purchase Cost
unit price $ Yield Total cost
% $
butter 100 G 200g 30 75 1
cumin seed 10 G 100g 15 20 5
Green chile pepper 10 G 100g 10 10 2
cloves garlic 2 Pieces 1 pint 10 5 2
ground turmeric 50 g 100g 20 10 0.75

Total cost of recipe $85

Portion cost $10.75

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 SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS-Project-Part 2-
Menu costing

Other expenditure items

Expenditure item Qty Unit Purchase price Cost per unit $
per unit $
Indian Pork Curry With
2 1 950 800
Raisins
Chicken Tikka Masala 2 1 500 750

Total expenditure item cost $ 2250

Total cost of menu item per portion
$ 1030
(total recipe cost plus total expenditure item costs)
1

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