Assignment

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Appetizer

Meats!A1 Produce!A1 Grocery!A1
Appetizer 1 Seafood!A1 Dairy!A1 Beverage..Spirits!A1
Recipe Name: Date Yield Portions:
Ingredients Required As Purchased Yield EP Yield Recipe Unit Cost Recipe units Extended
Product description Amount Pack Size Weight/count Purchase Unit Cost % Wgt. Unit Wgt. Unit Cost Used Cost
Cheese - Goat Chevron 1 kg 1 kg $ 21.82 100% 1000 gr 1 gr $ 0.02 160 $ 3.49
Beets - Candy Cane 24ct 1 case 24 count $ 45.00 100% 24 pc 1 pc $ 1.88 0.5 $ 0.94
Cream - 35% 1 Carton 1 litre $ 5.50 100% 1000 ml 1 ml $ 0.01 75 $ 0.41
Herb - Chives 8oz 1 case 8 oz $ 8.75 85% 204 gr 1 gr $ 0.04 15 $ 0.64
Watercress 2lb 1 case 2 lb $ 31.00 100% 908 gr 1 gr $ 0.03 50 $ 1.71
Radish 14/1lb 1 case 14 lb $ 14.76 95% 6038.2 gr 1 gr $ 0.00 60 $ 0.15
Vinegar - Balsamic 1 Pkg 5 lt $ 19.13 100% 5000 ml 1 ml $ 0.00 25 $ 0.10
Butter Unsalted 1 Package 1 lb $ 4.75 70% 317.8 gr 1 gr $ 0.01 75 $ 1.12
Sub Total $ 8.55
Add 10% waste $ 0.86
Total Cost $ 9.41
Divide by Yield Portions $ 4.00
Cost per Portion $ 2.35

Appetizer (2)

Meats!A1 Produce!A1 Grocery!A1
Appetizer 2 Seafood!A1 Dairy!A1 Beverage..Spirits!A1
Recipe Name: Date Yield Portions:
Ingredients Required As Purchased Yield EP Yield Recipe Unit Cost Recipe units Extended
Product description Amount Pack Size Weight/count Purchase Unit Cost % Wgt. Unit Wgt. Unit Cost Used Cost
Sub Total
Add 10% waste
Total Cost
Divide by Yield Portions
Cost per Portion

Main Course (1)

Meats!A1 Produce!A1 Grocery!A1
Course 1 Seafood!A1 Dairy!A1 Beverage..Spirits!A1
Recipe Name: Date Yield Portions:
Ingredients Required As Purchased Yield EP Yield Recipe Unit Cost Recipe units Extended
Product description Amount Pack Size Weight/count Purchase Unit Cost % Wgt. Unit Wgt. Unit Cost Used Cost
Sub Total
Add 10% waste
Total Cost
Divide by Yield Portions
Cost per Portion

Main Course (2)

Meats!A1 Produce!A1 Grocery!A1
Course 2 Seafood!A1 Dairy!A1 Beverage..Spirits!A1
Recipe Name: Date Yield Portions:
Ingredients Required As Purchased Yield EP Yield Recipe Unit Cost Recipe units Extended
Product description Amount Pack Size Weight/count Purchase Unit Cost % Wgt. Unit Wgt. Unit Cost Used Cost
Sub Total
Add 10% waste
Total Cost
Divide by Yield Portions
Cost per Portion

Main Course (3)

Meats!A1 Produce!A1 Grocery!A1
Course 3 Seafood!A1 Dairy!A1 Beverage..Spirits!A1
Recipe Name: Date Yield Portions:
Ingredients Required As Purchased Yield EP Yield Recipe Unit Cost Recipe units Extended
Product description Amount Pack Size Weight/count Purchase Unit Cost % Wgt. Unit Wgt. Unit Cost Used Cost
Sub Total
Add 10% waste
Total Cost
Divide by Yield Portions
Cost per Portion

Dessert

Meats!A1 Produce!A1 Grocery!A1
Desert Seafood!A1 Dairy!A1 Beverage..Spirits!A1
Recipe Name: Date Yield Portions:
Ingredients Required As Purchased Yield EP Yield Recipe Unit Cost Recipe units Extended
Product description Amount Pack Size Weight/count Purchase Unit Cost % Wgt. Unit Wgt. Unit Cost Used Cost
Sub Total
Add 10% waste
Total Cost
Divide by Yield Portions
Cost per Portion

Seafood

Standard Recipe'!A1 Fill in the Amounts Per course
Seafood Assumptions
Product Description Pack size Weight/ Count Purchase Unit Cost Recipe Unit Should your recipe unit differ from your purchase unit, you must make an assumption as to how the two will be converted
Anchovy in Oil-365 gr tin 365 gr $ 4.98

Dairy

Standard Recipe'!A1 Fill in the Amounts Per course
Dairy Assumptions
Product Description Pack size Weight/ Count Purchase Unit Cost Recipe Unit Should your recipe unit differ from your purchase unit, you must make an assumption as to how the two will be converted
Butter Salted Package 1 lb $ 4.35

Produce

Standard Recipe'!A1 Fill in the Amounts Per course
Produce Assumptions
Product Description Pack size Weight/ Count Purchase Unit Cost Recipe Unit Should your recipe unit differ from your purchase unit, you must make an assumption as to how the two will be converted
Artichoke - Fresh 24ct case 24 count $ 30.08
1.89
1.89
3.78

Grocery

Standard Recipe'!A1 Fill in the Amounts Per course
Grocery Assumptions
Product Description Pack size Weight/ Count Purchase Unit Cost Recipe Unit Should your recipe unit differ from your purchase unit, you must make an assumption as to how the two will be converted
Apricots - Dried Case 2.77 Kg $ 21.75

Beverage..Spirits

Standard Recipe'!A1 Fill in the Amounts Per course
Bevarage/Spirits Assumptions
Product Description Pack size Weight/ Count Purchase Unit Cost Recipe Unit Should your recipe unit differ from your purchase unit, you must make an assumption as to how the two will be converted
Amaretto Btl 750 ml $ 18.95 750 ML

Table Setting Diagrams

Please insert you’re a diagram of your table setting here. You may copy and paste an image from Word or insert a saved image from your hard drive using the insert tab.

Plate Plan Diagrams

Please insert the diagrams of your menu items here. You may copy and paste images from Word or insert a saved image from your hard drive using the insert tab.

Rental Equipment Needs

Rental Costs
Rental Equipment Unit Cost Quantity Needed Total Cost
Add HST
Totals

Cost Summary

Total Cost of Six course menu
Food Cost Break Even
Recipe Cost Selling Price Food Cost % CVP Item Cost
Appetizer 1 Per Portion $ 2.35 Variable Rate $ - 0
Appetizer 2 Per Portion $ - 0 Contribution Rate $ - 0
Main Course 1 Per Portion $ - 0 Fixed Costs $ - 0
Main Course 2 Per Portion $ - 0 Breakeven $ - 0
Main Course 3 Per Portion $ - 0 Desired Profit $ - 0
Desert Per Portion $ - 0 Breakeven with Desired Profit $ - 0
Totals $ 2.35 $ - 0
Rental Costs
Rental Equipment Unit Cost Quantity Needed Total Cost
Add HST.
Totals