COST CONTROL (HMPE5)

FINAL OUTPUT

Buffet-Style Wedding Menu with Snack Bar

Instructions: Choose a classmate as your groupmates and plan a Buffet-Style
Wedding Menu for 100 guests. As per the client's requirement, you must have
the following food lists on hand. Calculate the cost per guest and the total cost of the
event. Make your calculations as precise as possible. Include the cost per person as
well as the cost for 100 people. It would be strongly recommended if you could
include pictures in your menu. You must prepare two (2) outputs: one (1) for the
wedding menu package and one (1) for the menu's costing.

SNACK BAR (bite-sized foods and party foods)

 10 food options
 2 drink options

BUFFET-STYLE MENU
Options of;
 2 rice
 3 appetizers
 2 soups
 2 salads
 6 main courses
 2 vegetarian meals
 1 chicken meal
 1 pork meal
 2 fish/seafood meals
 1 beef meal
 3 desserts (include mixed fruits)
 3 non-alcoholic drinks
 1 fondant (3-tiered) cake
 1 whole lechon
Consider the following:
1. Get a guest count (given for 200 pax).
2. Consider the type of food and service.
3. Add food costs (buffet, plated, stations, etc).
4. Add supply costs (table napkins, glassware, chairs, utensils, equipment, etc).
5. Add bar costs (bar, wine, beer if any).
6. Add a service charge (labor costs, administration, coordination costs, profit
margins).
7. Find your total (add together your food costs, labor, rentals, bar services,
service fee and taxes to find the total price to quote your client.

Thank you!