Production Process for Drink

Table 1

Hot Cappuccino

MENU QTY INGREDIENTS CONVERSIO MARKET UNIT TOTAL

N (ml or g) PRICE PRICE PRICE
Hot 2 shots= ½ espresso shots 60 ml 390 pesos per 0.39 23.4
Cappuccino cup kg (1000g)
½ cup fresh milk 120 ml 90 pesos per 0.09 10.8
liter (1000ml)
TOTAL: 180 ml/g total: 34.2
Total Unit Price ₱34.2
Overhead Cost 25%
Mark Up 50%
Selling Price ₱120
Yield 1

Selling Price: Formula:

₱34.2 + 25% Total Unit Price + Overhead cost
= ₱236.8 (50%) = X (Markup)
= ₱118.4 =Y

Were,
Total unit price – of the recipe ingredients
X – a number representing the sum of Total unit price and Overhead Cost
Y – Selling Price
 Table 2

Hot Mocha Cappuccino

MENU QTY INGREDIENTS CONVERSIO MARKET UNIT TOTAL

N (ml or g) PRICE PRICE PRICE
Mocha 2 shots = ½ espresso shots 60ml 390 pesos per 0.39 23.4
Cappuccino cup kilo

½ cup milk 120 ml 90 pesos per 0.09 10.8

liter
1 tbsp chocolate syrup 15ml 800 pesos per 1.762 26.43
454g
1 tsp cocoa powder 6g 350 per 750g 0.466 2.796
TOTAL: 201 ml/g total: 63.426
Total Unit Price ₱63.426
Overhead Cost 25%
Mark Up 50%
Selling Price ₱180
Yield 1

Selling Price: Formula:

₱63.426 + 25% Total Unit Price + Overhead cost
= ₱353.704 (50%) = X (Markup)
= ₱176.852 =Y

Were,
Total unit price – of the recipe ingredients
X – a number representing the sum of Total unit price and Overhead Cost
Y – Selling Price

Table 3
 Hot Chocolate Cappuccino

MENU QTY INGREDIENTS CONVERSIO MARKET PRICE UNIT TOTAL

N (ml or g) PRICE PRICE
Chocolate 2tbsps chocolate 29.57ml 250pesos per 650g 0.38 11.23
Cappuccino liqueur
½ cup hot brewed 60ml 390 pesos per kilo 0.39 23.4
espresso
½ cup milk 120ml 90 pesos per liter by 0.09 10.8
milk lab dairy
2tbsp chocolate 20 65per 50g 1.3 26
shavings
TOTAL: 229.57 ml/g total: P71.43
Total Unit Price ₱71.43
Overhead Cost 25%
Mark Up 50%
Selling Price ₱195
Yield 1

Selling Price: Formula:

₱71.43 + 25% Total Unit Price + Overhead cost
= ₱ 385.72 (50%) = X (Markup)
= ₱192.86 =Y

Were,
Total unit price – of the recipe ingredients
X – a number representing the sum of Total unit price and Overhead Cost
Y – Selling Price

Table 4

Espresso
 MENU QTY INGREDIENTS CONVERSIO MARKET PRICE UNIT TOTAL
N (ml or g) PRICE PRICE
Espresso ½ cup ground dark 64g 390 pesos per kilo 0.39 24.96
French
coffee
1 ½ cups cold water 375ml 98 per 6000ml 0.016 6
1 teaspoon lemon twist 4.929ml 230 per kilo regular 0.23 1.133
size
TOTAL: 443.929 ml/g total: P32.093
Total Unit Price ₱32.093
Overhead Cost 25%
Mark Up 50%
Selling Price ₱120
Yield 1

Selling Price: Formula:

₱32.093 + 25% Total Unit Price + Overhead cost
= ₱ 228.372 (50%) = X (Markup)
= ₱114.186 =Y

Were,
Total unit price – of the recipe ingredients
X – a number representing the sum of Total unit price and Overhead Cost
Y – Selling Price

Table 5

Café Latte
 MENU QTY INGREDIENTS CONVERSIO MARKET PRICE UNIT TOTAL
N (ml or g) PRICE PRICE
Cafe Latte ½ cups milk 120ml 90 pesos per liter 0.09 10.8
¼ up 2 tbsp espresso 50g 390 pesos per kilo 0.39 19.5
TOTAL: 170ml/g total: 30.3
Total Unit Price ₱30.3
Overhead Cost 25%
Mark Up 50%
Selling Price ₱120
Yield 1

Selling Price: Formula:

₱30.3 + 25% Total Unit Price + Overhead cost
= ₱ 221.2 (50%) = X (Markup)
= ₱110.6 =Y

Were,
Total unit price – of the recipe ingredients
X – a number representing the sum of Total unit price and Overhead Cost
Y – Selling Price

Table 6

Cappuccino Frappe

Menu QTY INGREDIENTS CONVERSIO MARKET PRICE UNIT TOTAL

N (ml or g) PRICE PRICE
Frappe ½ cup coffee 60ml 390 pesos per kilo 0.39 23.4
 Cappuccino
½ cup milk 120ml 90 pesos per liter 0.09 10.8
1 cup ice cubes 240g 50 per kilo 0.05 12
1 ½ tbsp sugar 18.9g 50 pesos per kilo 0.05 0.94
3 tbsp Caramel sauce 45g 70 pesos per 600g 0.11 4.95
TOTAL: 483.9ml/g Total: ₱52.09
Total Unit Price ₱52.09
Overhead Cost 30%
Mark Up 50%
Selling Price ₱150
Yield 1

Selling Price: Formula:

₱52.09 + 30% Total Unit Price + Overhead cost
= ₱273.63 (50%) = X (Markup)
= ₱136.816 =Y

Were,
Total unit price – of the recipe ingredients
X – a number representing the sum of Total unit price and Overhead Cost
Y – Selling Price

Table 7

Ice Americano

MENU QTY INGREDIENTS CONVERSION MARKET PRICE UNIT TOTAL

(ml or g) PRICE PRICE
Ice Americano 2/3 cup cold water 158ml 98 per 6000ml 0.016 2.528
3 shots espresso 90ml 390 pesos per kilo 0.39 35.1
1 cup ice cubes 240ml 50 per kilo 0.05 12
TOTAL: 488 ml/g total: 49.628
Total Unit Price ₱49.628
Overhead Cost 30%
 Mark Up 50%
Selling Price ₱150
Yield 1

Selling Price: Formula:

₱49.628+ 30% Total Unit Price + Overhead cost
= ₱265.42(50%) = X (Markup)
= ₱132.71 =Y

Were,
Total unit price – of the recipe ingredients
X – a number representing the sum of Total unit price and Overhead Cost
Y – Selling Price

Table 8

Ice Coffee

MENU QTY INGREDIENTS CONVERSION MARKET PRICE UNIT TOTAL

(ml or g) PRICE PRICE
Ice Coffee 0.5 tbsp coffee 0.75g 390 pesos per 0.39 0.292
kilo
2 tbsp sugar 28.35g 50 pesos per kilo 0.05 1.41
0.13 cup water 29.57ml 98 per 6000ml 0.016 0.473
1 cup milk 236.59ml 90 peso per liter 0.09 21.2931
TOTAL: 295.26ml/g total: P23.468
Total Unit Price ₱23.468
Overhead Cost 30%
Mark Up 50%
Selling Price ₱100
Yield 1

Selling Price: Formula:

₱23.468 + 30% Total Unit Price + Overhead cost
= ₱178.227 (50%) = X (Markup)
= ₱89.11 =Y
Were,
Total unit price – of the recipe ingredients
X – a number representing the sum of Total unit price and Overhead Cost
Y – Selling Price

Table 9

Choco Cappuccino Frappe

MENU QTY INGREDIENTS CONVERSION MARKET PRICE UNIT TOTAL

(ml or g) PRICE PRICE
1 cup ice cubes 240 50 per kilo 0.05 24
½ cup Whip cream 64g 220 pesos per 1 0.22 14.08
liter
1 tbsp sugar 14.3g 50 pesos per kilo 0.05 1.41
1 tbsp chocolate 15ml 800 pesos per 1.6 24
syrup 500g
½ cup milk 118.295ml 90 pesos per liter 0.09 10.64
½ tsp Vanilla extract 15g 45 per 350ml 0.128 1.92

¼ cup Chocolate 40g 100 per 350g 0.285 11.4

chips
TOTAL: total: P87.45
Total Unit Price ₱87.45
Overhead Cost 30%
Mark Up 50%
Selling Price ₱200
Yield 1

Selling Price: Formula:

₱87.45 + 30% Total Unit Price + Overhead cost
= ₱391.5 (50%) = X (Markup)
= ₱195.75 =Y

Were,
Total unit price – of the recipe ingredients
X – a number representing the sum of Total unit price and Overhead Cost
Y – Selling Price

Table 10

Ice Café Mocha

MENU QTY INGREDIENTS CONVERSION MARKET PRICE UNIT TOTAL

(ml or g) PRICE PRICE
Ice Cafe 0.375 cold coffee 10ml 390 pesos per 0.39 3.9
Mocha cups kilo
1/2 cup milk 120ml 90 pesos per liter 0.09 10.8
1 tbsp chocolate syrup 15ml 500 pesos per 0.994 14.91
17oz
1 tbsp white sugar 13g 50 pesos per kilo 0.05 0.65
2 cups ice cubes 480 ml (1 cup = 50 per kilo 0.05 24
8 cubes = 30ml)
TOTAL: 638 ml/g total: P54.26
Total Unit Price ₱54.26
Overhead Cost 30%
Mark Up 50%
Selling Price ₱150
Yield 1

Selling Price: Formula:

₱54.26 + 30% Total Unit Price + Overhead cost
= ₱280.86 (50%) = X (Markup)
= ₱140.43 =Y

Were,
Total unit price – of the recipe ingredients
X – a number representing the sum of Total unit price and Overhead Cost
Y – Selling Price
 Table 11

Price List for Drinks

Size Price
Hot Cappuccino Regular ₱120
Mocha Cappuccino Regular ₱180
Chocolate Cappuccino Regular ₱195
Espresso Regular ₱120
Coffee Latte Regular ₱115
Cappuccino Frappe Regular ₱150
Ice Americano Regular ₱150
Ice Coffee Regular ₱120
Chocolate Cappuccino Frappe Regular ₱200
Ice Café Mocha Regular ₱150
Production Process for Snacks

Table 12

Carbonara

MENU QTY INGREDIENTS CONVERSION MARKET PRICE UNIT TOTAL

(ml or g) PRICE PRICE
CARBONARA 1 large egg 64g 8 pesos/64 0.125 8
1 tbsp grated 14.3g 350 pesos per 0.35 5.005
parmesan 1kg
cheese
1/8 tsp salt 0.71g 45 pesos per 1 kg 0.045 0.031
1/8 tsp ground black 0.71g 170 pesos per 0.34 0.241
pepper 500g
2 slices bacon 32g 300 pesos per 1 0.3 9.6
kg
2 ounces cooked 56g 120 pesos per 1 0.12 6.72
spaghetti kg
1 clove garlic 7g 30 pesos per 50g 0.6 4.2
1 tbsp parsley 14.3g 113 pesos per 0.452 6.463
250g
TOTAL: 189.02 ml/g per total: P43.26
one serving
Total Unit Price ₱43.26
Overhead Cost 25%
Mark Up 70%
Selling Price ₱150
Yield 1

Selling Price: Formula:

₱43.26 + 30% Total Unit Price + Overhead cost
= ₱244.2 (50%) = X (Markup)
= ₱122.1 =Y

Were,
Total unit price – of the recipe ingredients
X – a number representing the sum of Total unit price and Overhead Cost
Y – Selling Price
 Table 13

Spaghetti

MENU QTY INGREDIENTS CONVERSION MARKET PRICE UNIT TOTAL

(ml or g) PRICE PRICE
SPAGHETTI 1 tbsp olive oil 5ml 345 per 1 liter 0.345 1.725
2 tbsp tomato paste 28.3g 40 per 150g 0.266 7.527
1/2 cup tomatoes 113.4g 90 per 500g 0.18 20.412
diced
1/4 cup onion 32g 70 per 500g 0.14 4.48
diced
1/4 cup red pepper 32g 70 per 250g 0.28 8.96
diced
1/4 tsp garlic 1.42g 170 per 500g 0.34 0.482
minced
1 tsp black pepper 4.7g 170 per 500g 0.34 1.598
1 tsp parmesan 4.7g 350 per 1 kg 0.35 1.645
cheese
2 oz. cooked 56g 120 per 1 kg 0.12 6.72
spaghetti
TOTAL: 277.52 ml/g Total: 53.549
Total Unit Price ₱53.549
Overhead Cost 25%
Mark Up 70%
Selling Price ₱150
Yield 1

Selling Price: Formula:

₱53.549 + 30% Total Unit Price + Overhead cost
= ₱278.496(50%) = X (Markup)
= ₱139.24 =Y

Were,
Total unit price – of the recipe ingredients
X – a number representing the sum of Total unit price and Overhead Cost
Y – Selling Price
 Table 14

Fries

MENU QTY INGREDIENTS CONVERSION MARKET PRICE UNIT TOTAL

(ml or g) PRICE PRICE
FRIES 1 large potato 280g 60 per kg 0.06 16.8
1 tbsp olive oil 5ml 345 per 1 liter 0.345 1.725
1/4 tsp salt 1.42g 45 per 1kg 0.045 0.0639
1/4 tsp Italian 1.42g 110 per 50g 2.2 3.124
seasoning
TOTAL: 287.84 ml/g total: 21.712
Total Unit Price ₱21.712
Overhead Cost 25%
Mark Up 70%
Selling Price ₱88
Yield 1
Selling Price: Formula:
₱21.712 + 30% Total Unit Price + Overhead cost
= ₱172.373(50%) = X (Markup)
= ₱86.186 =Y

Were,
Total unit price – of the recipe ingredients
X – a number representing the sum of Total unit price and Overhead Cost
Y – Selling Price
 Table 15

Nachos

MENU QTY INGREDIENTS CONVERSION MARKET PRICE UNIT TOTAL

(ml or g) PRICE PRICE
NACHOS ½ oz tortilla chips 14.25g 250 per 500g 0.5 7.12
¼ tbsp olive oil 1.25ml 345 per 1 liter 0.345 0.43
¼ tbsp chopped 1.42g 70 per 500g 0.14 0.19
onions
1 clove garlic 7g 26 per 50g 0.52 3.64
½oz ground beef 14.2g 430 per 1 kg 0.43 6.106
¼ tsp ground black 0.50g 26 per 50g 0.52 0.26
pepper
½ cup shredded 30g 230 per 350g 0.657 0.19
cheddar
cheese
½ cup chopped 40g 120 per 33g 3.636 1.45
tomato
½ cup black olives 40g 120 per 33g 3.636 1.45
sliced
TOTAL: 486.21 ml/g total: 20.836
Total Unit Price ₱20.836
Overhead Cost 25%
Mark Up 70%
Selling Price ₱88
Yield 1
Selling Price: Formula:
₱20.836 + 30% Total Unit Price + Overhead cost
= ₱169.453(50%) = X (Markup)
= ₱84.726 =Y

Were,
Total unit price – of the recipe ingredients
X – a number representing the sum of Total unit price and Overhead Cost
Y – Selling Price
 Table 16

Mocha Cupcake

MENU QTY INGREDIENTS CONVERSION MARKET PRICE UNIT TOTAL

(ml or g) PRICE PRICE
Mocha 3/4 cup all-purpose 96g 100 per 800g 0.125 12
Cupcake flour
1/2 cup unsweetened 64g 100 per 1 kg 0.1 6.4
cocoa powder
1 1/4 tsp baking powder 6g 175 per 1 kg 0.175 1.05
1/2 tsp baking soda 3g 75 per 1kg 0.075 0.225
1/2 tsp table salt 3g 45 per 1kg 0.045 0.135
2 tsp espresso 10g 390 per kilo 0.39 3.9
powder
3/4 cup granulated 150g 80 per 1kg 0.08 12
white sugar
2 large egg 128g 8pesos per 64g 0.125 16
1/2 cup sour cream 64g 100 per 240g 0.416 26.624
1/2 cup canola oil 64g 160 per 1 liter 0.16 10.24
1 1/2 tsp vanilla extract 8g 45 per 350ml 0.128 1.024
20 tbsp unsalted butter 160g 220 per 1kg 0.22 35.2
2 1/2 cup confectioners 320g 160 per 1 kg 0.16 51.2
2 tbsp heavy cream 16g 220 per 1 liter 0.22 3.52
2 tsp vanilla extract 10g 45 per 350ml 0.128 1.28
1 tsp espresso 5g 390 per kilo 0.39 1.95
powder
TOTAL: 1,107 ml/g total: 182.74
Total Unit Price ₱182.74
Total Weight 1,107ml/g
Desired Weight 80g
 Overhead Cost 70%
Mark Up 25%
Selling Price ₱ 110
Yield 13

Cost per Serving = Total Unit Price (Desired Weight) / Total Weight
Selling Price = Cost Per Serving + Markup (overhead cost)
Yield = Total weight / Desired Weight

Solution:
Cost per serving = ₱182.74 (80g) / 1,107ml/g

= ₱13.206

Selling Price = ₱13.206 + 25% (70%)

= ₱106.97

Yield = 1,107ml/g / 80

=13.8 pcs

Table 17
 Coffee Cupcake

MENU QTY INGREDIENTS CONVERSION MARKET PRICE UNIT TOTAL

(ml or g) PRICE PRICE
COFFEE 2 tbsp boiling water 16g 98 per 6000ml 0.016 0.256
CUPCAKE
4 tsp espresso 20g 390 per kilo 0.39 7.8
granules
1/3 cup low fat 43g 190 per 1kg 0.19 8.17
buttermilk
1 1/4 cup all-purpose 160g 100 per 800g 0.125 20
flour
1/2 tsp baking soda 2.5g 75 per 1kg 0.075 0.187
1/4 tsp salt 1.25g 45 per 1kg 0.045 0.056
5 tbsp butter 40g 220 per 1kg 0.22 8.8
2 tsp vanilla extract 10g 45 per 350ml 0.128 1.28
2 large eggs 128g 16 pesos 0.125 16
1/4 cup granulated 50g 80 per 1kg 0.08 4
white sugar
1/4 cup water 32g 98 per 6000ml 0.016 0.512
2 tbsp espresso 16g 390 per kilo 0.39 6.24
granules
2 tbsp light colored 16g 110 per 750g 0.146 2.336
corn syrup
1/4 tsp vanilla extract 1.25g 45 per 350ml 0.128 0.16
2 tbsp powdered 16g 80 per 1kg 0.08 1.28
sugar
TOTAL: 552 ml/g total: 77.077
Total Unit Price ₱77.077
Total Weight 552ml/g
Desired Weight 80g
Overhead Cost 70%
Mark Up 25%
Selling Price ₱ 110
Yield 6

Cost per Serving = Total Unit Price (Desired Weight) / Total Weight
Selling Price = Cost Per Serving + Markup (overhead cost)
Yield = Total weight / Desired Weight

Solution:
Cost per serving = ₱77.077(80g) / 552ml/g

= ₱11.170

Selling Price = ₱13.206 + 25% (70%)

= ₱101.276
Yield = 552ml/g / 80

=6.9 pcs

Table 18

Red Velvet Cake

MENU QTY INGREDIENTS CONVERSION MARKET PRICE UNIT TOTAL

(ml or g) PRICE PRICE
RED VELVET 1 1/2 cup granulated 301g 80 per 1kg 0.08 24.08
CAKE white sugar
2 cups all-purpose 272g 100 per 800g 0.125 34
and 2 flour
tbsp
2 tbsp unsweetened 16g 100 per 1 kg 0.1 1.6
cocoa powder
1 1/2 tsp baking powder 7.5g 175 per 1kg 0.175 1.312
1 1/2 tsp baking soda 7.5g 75 per 1kg 0.75 5.625
3/4 tsp salt 1.95g 45 per 1kg 0.045 0.087
1 cup low fat 128g 190 per 1kg 0.19 24.32
buttermilk
1/2 cup vegetable oil 64g 160 per 1 liter 0.16 10.24
2 large eggs 128g 16 pesos 0.125 16
1 tsp vanilla extract 5g 45 per 350ml 0.128 0.64
1 tsp white vinegar 5g 60 per 1liter 0.06 0.3
3 tsp red food 15g 200 per 454g 0.44 6.6
coloring paste
3/4 cup boiling water 96g 98 per 6000ml 0.016 1.536
3/4 cup unsalted butter 96g 220 per 1kg 0.22 21.12
6 oz full fat cream 180g 160 per 250g 0.64 115.2
cheese
3 cups powdered 384g 80 per 1kg 0.08 30.72
sugar
drops vanilla extract 5ml 110 per 750g 0.128 0.64
2 tbsp heavy whipping 16g 200 per 1 liter 0.2 3.2
cream
TOTAL: 1,727.95 ml/g total: 297.22
Total Unit Price ₱297.22
Total Weight 1,727.95ml/g
Desired Weight 80g
Overhead Cost 70%
Mark Up 25%
Selling Price ₱ 110
Yield 21 slices
Cost per Serving = Total Unit Price (Desired Weight) / Total Weight
Selling Price = Cost Per Serving + Markup (overhead cost)
Yield = Total weight / Desired Weight

Solution:
Cost per serving = ₱297.22(80g) / 1,727.95ml/g

= ₱13.76

Selling Price = ₱ 13.76+ 25% (70%)

= ₱108.52

Yield = 1,727.95ml/g / 80

=21.5

Table 19

Chocolate Cake

MENU QTY INGREDIENTS CONVERSION MARKET PRICE UNIT TOTAL

(ml or g) PRICE PRICE
CHOCOLATE 1 3/4 cup all-purpose 224g 100 per 800g 0.125 28
CAKE flour
3/4 cup unsweetened 96g 100 per 1kg 0.1 9.6
cocoa powder
1 1/2 tsp baking powder 7.5g 175 per 1kg 0.175 1.312
1 1/2 tsp baking soda 7.5g 75 per 1kg 0.75 5.625
1 tsp salt 5g 45 per 1kg 0.045 0.225
2 cups granulated 402g 80 per 1kg 0.08 32.16
white sugar
 2 large eggs 128g 16 pesos 0.125 16
1 cup milk 128g 110 per 1 liter 0.11 14.08
1/2 cup vegetable oil 118.294g 160 per 1 liter 0.16 12.927
2 tsp vanilla extract 9.8ml 110 per 750g 0.128 1.254
1 cup boiling water 250ml 98 per 6000ml 0.016 4
1/2 cup butter 120g 220 per 1kg 0.22 26.4
2/3 cup unsweetened 65g 100 per 1 kg 0.1 6.5
cocoa powder
3 cups powdered 362.69g 80 per 1kg 0.08 29.015
sugar
1/3 cup milk 85ml 110 per 1 liter 0.11 9.35
1 tsp vanilla extract 5ml 110 per 750g 0.128 0.64
TOTAL: 2,013.784 ml/g total: 197.088
Total Unit Price ₱197.088
Total Weight 2,013.784ml/g
Desired Weight 80g
Overhead Cost 70%
Mark Up 25%
Selling Price ₱150
Yield

Cost per Serving = Total Unit Price (Desired Weight) / Total Weight
Selling Price = Cost Per Serving + Markup (overhead cost)
Yield = Total weight / Desired Weight

Solution:
Cost per serving = ₱197.088(80g) /2,013.784 ml/g

= ₱0.758

Selling Price = ₱0.758 + 25% (70%)

= ₱147.18

Yield = 2,013.784ml/g / 80

=25
 Table 20

Banana Bread

MENU QTY INGREDIENTS CONVERSION MARKET PRICE UNIT TOTAL

(ml or g) PRICE PRICE
BANANA 3 large very ripe 192g 100 per 1kg 0.1 19.2
BREAD banana
1/2 cup unsalted butter 113.44g 220 per 1kg 0.22 24.956
3/4 cup granulated 150.65g 80 per 1kg 0.08 12.052
white sugar
2 large eggs 128g 16 pesos 0.125 16
1 1/2 cup all-purpose 140.17g 100 per 800g 0.125 17.521
flour
1 tsp baking soda 3.4g 75 per 1kg 0.75 2.55
1/2 tsp salt 7.1g 45 per 1kg 0.045 0.319
1/2 tsp vanilla extract 5.91g 110 per 750g 0.128 0.756
1 cup walnuts 117g 16 per 1 kg 0.016 1.872
1/2 cup raisins 72.5g 280 per 1kg 0.28 20.3
TOTAL: 930.17 ml/g total: 115.526
Total Unit Price ₱115.526
Total Weight 930ml/g
Desired Weight 80g
Overhead Cost 70%
Mark Up 25%
Selling Price ₱99
Yield 11

Cost per Serving = Total Unit Price (Desired Weight) / Total Weight
Selling Price = Cost Per Serving + Markup (overhead cost)
Yield = Total weight / Desired Weight

Solution:
Cost per serving = ₱115.526(80g) /930 ml/g

= ₱9.93

Selling Price = ₱9.93 + 25% (70%)

= ₱97.8

Yield = 930ml/g / 80

=11.6

Table 21

French Croissant

MENU QTY INGREDIENTS CONVERSION MARKET PRICE UNIT TOTAL

(ml or g) PRICE PRICE
FRENCH 1 tbsp all-purpose 16g 100 per 800g 0.125 2
CROISSANT flour
3/4 cup unsalted 96g 220 per 1kg 0.22 21.12
butter
2 cups all-purpose 256g 100 per 800g 0.125 32
flour
1/4 tsp salt 1.42g 45 per 1kg 0.045 0.063
1 1/2 sugar 21.45g 80 per 1kg 0.08 1.716
tbsp
1 pack dry yeast 7.087g 120 per 500g 0.24 1.7
= .25oz
2 tbsp lukewarm 30ml 98 per 6000ml 0.016 0.48
water
½ cup milk 119ml 110 per 1 liter 0.11 13.09
¼ cup heavy cream 32g 200 per 1 liter 0.2 6.4
1 egg eggs 64g 8 pesos 0.125 8
½ tsp water 3ml 98 per 6000ml 0.016 0.048
TOTAL: 645.957 ml/g total: 86.617
Total Unit Price ₱86.617
Total Weight 645.957ml/g
Desired Weight 60g
Overhead Cost 70%
Mark Up 25%
 Selling Price ₱95
Yield 10

Cost per Serving = Total Unit Price (Desired Weight) / Total Weight
Selling Price = Cost Per Serving + Markup (overhead cost)
Yield = Total weight / Desired Weight

Solution:
Cost per serving = ₱86.617(60g) /645.957 ml/g

= ₱8.04

Selling Price = ₱ 8.04 + 25% (70%)

= ₱92.5

Yield = 645.957ml/g / 60

=10.7

Table 22

Price List for Snacks, Pastas, Cakes and Pastries

Size Price
Carbonara 1 serving ₱150
Spaghetti 1 serving ₱150
Fries ₱88
Nachos ₱88
Mocha Cupcake 80g ₱110
Coffee Cupcake 80g ₱110
Red velvet cake 80g ₱110
Chocolate Cake 80g ₱150
Banana Bread 80g ₱99
French Croissant Bread 60g ₱95