Menu Development Template

OBJECTIVE PLAN AND DEVELOP MENUS

MENU DEVELOPMENT TEMPLATE

 Recipe Costing and Pricing Template

OBJECTIVE COST OUT AND PRICE RECIPES

RECIPE COST WORKSHEET
RECIPE NAME CAMOTE CHIPS
RECIPE CODE APPETIZER
Recipe Yield: 15 Preparation Time: Cooking Time:
Size Per Portion: 60g per serving
Equipment: Utensils:

Quantity Unit Unit

Ingredients Procedure
Price Cost
Camote 1kg 70/kg 70
Mayonnaise 500 ml 300/500ml 300
Garlic 1 bulb 8/bulb 8
Cilantro 50 g 20/25g 40
Sour Powder 28 g 37/200g 5.18
Salt 1 tbsp 15/240g 0.44
Pepper 1 tbsp 10/15g 4.67
Lemon 1 pc 15/pc 15

Total Food Cost 443.29

Number of Servings 15
Food Cost Per Portion 29.56
Price Per Portion 40
Sketch plate/Chafing dish layout, garnish, and special instructions:

Group Members Date:

RECIPE COST WORKSHEET

RECIPE NAME PINIKPIKAN
RECIPE CODE MAIN COURSE
Recipe Yield: 15 Preparation Time: Cooking Time:
Size Per Portion:
Equipment: Utensils:

Quantity Unit Unit

Ingredients Procedure
Price Cost
Chicken 3kg 300/kg 300
Etag 400g 280/400g 280
Ginger 250g 160/1000g 40
Onion 250g 160/1000g 40
Total Food Cost 660
Number of Servings 15
Food Cost Per Portion 44
Price Per Portion 60
 Sketch plate/Chafing dish layout, garnish, and special instructions:

Group Members Date:

RECIPE COST WORKSHEET

RECIPE NAME KARE-KARE
RECIPE CODE MAIN COURSE
Recipe Yield: 15 Preparation Time: Cooking Time:
Size Per Portion:
Equipment: Utensils:

Quantity Unit Unit

Ingredients Procedure
Price Cost
Pork 2500g 320/1000g 800
Onion 100g 160/1000g 16
Garlic 150g 160/1000g 24
Annato 60g 110/250g 26.4
Fried Peanuts 250g 70/1000g 18
Peanut Butter 275g 90/500g 49.5
Bok Choy 250 30/1000g 7.5
String Beans 450g 60/1000g 27
Eggplant 250g 70/1000g 17.5
Cooking oil 76 g 30/250g 9.12
Salt 30 g 15/250g 1.8
Total Food Cost 980.82
Number of Servings 63.5
Food Cost Per Portion 15
Price Per Portion 95
Sketch plate/Chafing dish layout, garnish, and special instructions:

Group Members: Alviz, Mary Joy Somera, Hans Stephen Date:

Berja, Mary Jocelyn Subido, Gaile Dianne March 5,
Cawitan, Alvin Tamondong, Jhon Henry 2024
Domalew, Ciji
Dulay, Lyndon

RECIPE COST WORKSHEET

RECIPE NAME RICE BALLS
RECIPE CODE DESSERT
Recipe Yield: 15 Preparation Time: Cooking Time:
Size Per Portion:
Equipment: Utensils:

Quantity Unit Unit

Ingredients Procedure
Price Cost
Glutinous Rice 500g 60/500g 60
Crushed Grahams 200g 55/200g 55
Yema 60pcs 75/60pcs 75
Pastillas 60pcs 75/60pcs 75

Total Food Cost 265

Number of Servings 15
Food Cost Per Portion 17.67
Price Per Portion 30
 Sketch plate/Chafing dish layout, garnish, and special instructions:

Group Members: Alviz, Mary Joy Somera, Hans Stephen Date:

Berja, Mary Jocelyn Subido, Gaile Dianne March 5,
Cawitan, Alvin Tamondong, Jhon Henry 2024
Domalew, Ciji
Dulay, Lyndon

RECIPE COST WORKSHEET

RECIPE NAME BUKO PANDAN
RECIPE CODE DESSERT
Recipe Yield: 15 Preparation Time: Cooking Time:
Size Per Portion:
Equipment: Utensils:

Quantity Unit Unit

Ingredients Procedure
Price Cost
Gelatin powder 75g 25/25g 75
Condensed Milk 380g 60/300g 76
All Purpose Cream 315ml 80/250ml 100.8
Coconut meat 400g 80/200g 160
Nata de Coco 680g 145/680g 145
Sugar 250g 90/1000g 22.5
Coconut Juice 940 80/750ml 100.27
Total Food Cost 679.57
Number of Servings 30
Food Cost Per Portion 22.65
Price Per Portion 35
Sketch plate/Chafing dish layout, garnish, and special instructions:

Group Members: Alviz, Mary Joy Somera, Hans Stephen Date

Berja, Mary Jocelyn Subido, Gaile Dianne March 5,
Cawitan, Alvin Tamondong, Jhon Henry 2024:
Domalew, Ciji
Dulay, Lyndon

RECIPE COST WORKSHEET

RECIPE NAME ICED TEA LEMONADE
RECIPE CODE DRINKS
Recipe Yield: 20 Preparation Time: Cooking Time:
Size Per Portion:
Equipment: Utensils:

Quantity Unit Unit

Ingredients Procedure
Price Cost
Nestea powder 125g 220/250g 110
Water 7L 100/L 100
Lemon 3pcs 10/pc 30
Ice 500g 40/1000g 40

Total Food Cost 260

Number of Servings 20
Food Cost Per Portion 13
Price Per Portion 20
 Sketch plate/Chafing dish layout, garnish, and special instructions:

Group Members; Alviz, Mary Joy Somera, Hans Stephen Date:

Berja, Mary Jocelyn Subido, Gaile Dianne March 5,
Cawitan, Alvin Tamondong, Jhon Henry 2024
Domalew, Ciji
Dulay, Lyndon

RECIPE COST WORKSHEET

RECIPE NAME CUCUMBER LEMONADE
RECIPE CODE DRINKS
Recipe Yield: 20 Preparation Time: Cooking Time:
Size Per Portion:
Equipment: Utensils:

Quantity Unit Unit

Ingredients Procedure
Price Cost
Cucumber Powder 125g 190/250g 95
Water 7L 100/L 100
Ice 500g 40/1000g 20
Lemon 3pcs 10/pc 30
Fresh Cucumber 250g 60/1000g 15

Total Food Cost 260

Number of Servings 20
Food Cost Per Portion 13
Price Per Portion 20
Sketch plate/Chafing dish layout, garnish, and special instructions:

Group Members; Alviz, Mary Joy Somera, Hans Stephen Date:

Berja, Mary Jocelyn Subido, Gaile Dianne March 5,
Cawitan, Alvin Tamondong, Jhon Henry 2024
Domalew, Ciji
Dulay, Lyndon