MENU ENGINEERING WORKSHEET

LEVEL HOTEL
SPECIAL MENU ALACARTE

% cost
average cost price
average sell price
A
Menu Item Name

ITEM
Gobyfish soup with lalot vetnam herb / Sp C Bp nu l lt
Crab meat soup with Asparagus and black mushrooms / Sp cua mng ty v nm hng
Eel soup with black mushrooms/ Sp ln vi nm hng vd c thm
Taro floss stuffed with Prawn /Tm cun khoai mn
Classic Medusa with green Mango Salad / Salad Sa bin vi xoi xanh
Gi mp ng vi Tm kh
Rolled fresh rice noodle with sauteed Beef, fungus mushroom / Ph ti cun B v nm
Green Papaya Salad with dried Beef / Salad u B kh
Sp C Tm
C Tm nng
C Tm - gi m tt
C Tm hp tu x- x du
Lu C Tm
C Chp Om Da
Ba ba rang mui
Ba Ba hp l sen
Ba Ba lu ru vang
Ba Ba om chui- u
Ba Ba tn thuc bc
K xo ln
K hp
K rang mui
K nng
Da k bp thu
Tit canh Nhm
Nhm nng
Nhm hp
Nhm xo ln
Nhm xo mng
Cho xanh- Nhm
Tit canh D
D nng ng v
D ti chanh
D xo s t
D tn thuc bc
Lu D
Cy Hng lng ri
Cy hng nng.
Cy hng hp
Cy hng nu ru mn
Cy Hng om mng
Mini pizza Thai style/ Bnh Pizza kiu Thi Lan
Brine Cook Pork with Taro/ Tht kho nhc vi khoai mn l ph
fry fish with tomato sauce/ C rn xt c chua
Burnt Side torrefy Bacon / Ba ch rang chy cnh

Wild boar Blood pudding/ Tit canh ln rng

Wild boar Wild boar sausage/ (Ln rng - lng ri)
Wild boar Grill/ (Ln rng - nng)
Wild boar Simmer with red wine/ (Ln rng - ru mn)

Total

B
Number
Sold

C
Popularity
%

D
Item Food
Cost

1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
2
3
4
5
6
6
6
6
6
6
6
7

0.9%
0.9%
0.9%
0.9%
0.9%
0.9%
0.9%
0.9%
0.9%
0.9%
0.9%
0.9%
0.9%
0.9%
0.9%
0.9%
0.9%
0.9%
0.9%
0.9%
0.9%
0.9%
0.9%
0.9%
0.9%
0.9%
0.9%
0.9%
0.9%
0.9%
0.9%
0.9%
0.9%
0.9%
0.9%
0.9%
0.9%
0.9%
0.9%
0.9%
0.9%
0.9%
0.9%
0.9%
1.9%
2.8%
3.7%
4.7%
5.6%
5.6%
5.6%
5.6%
5.6%
5.6%
5.6%
6.5%

20,160
17,180
14,140
13,500
25,850
25,280
27,760
29,750
9,400
9,400
38,050
42,585
39,010
31,550
14,777
300,000
0
0
0
0
0
0
0
0
0
0
4,000
3,200
3,200
0
0
0
0
0
0
0
0
0
0
0
0
0
18,348
39,340
39,260
25,600
45,200
0
0
0
0
0
0
0
0
0

N
107

100.0%

#DIV/0!
14,938.2
#DIV/0!

Projected
Sell price

#DIV/0!

Date Prepared:

0.0

#DIV/0!
#DIV/0!
#DIV/0!
#DIV/0!
#DIV/0!
#DIV/0!
#DIV/0!
#DIV/0!
#DIV/0!
#DIV/0!
#DIV/0!
#DIV/0!
#DIV/0!
#DIV/0!
#DIV/0!
#DIV/0!
#DIV/0!
#DIV/0!
#DIV/0!
#DIV/0!
#DIV/0!
#DIV/0!
#DIV/0!
#DIV/0!
#DIV/0!
#DIV/0!
#DIV/0!
#DIV/0!
#DIV/0!
#DIV/0!
#DIV/0!
#DIV/0!
#DIV/0!
#DIV/0!
#DIV/0!
#DIV/0!
#DIV/0!
#DIV/0!
#DIV/0!
#DIV/0!
#DIV/0!
#DIV/0!
#DIV/0!
#DIV/0!
#DIV/0!
#DIV/0!
#DIV/0!
#DIV/0!
#DIV/0!

E
Item Sell
Price
Suggest
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0

#DIV/0!

0.0

Cost
%

Jan 13,2003

Period Covered:

USD
sell price
Suggest

VND
sell price
Projected

Week Ending Jan 12

19100
USD
sell price
Projected
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0

F
Item
Profit
(E-D)
-20,160.0
-17,180.0
-14,140.0
-13,500.0
-25,850.0
-25,280.0
-27,760.0
-29,750.0
-9,400.0
-9,400.0
-38,050.0
-42,585.0
-39,010.0
-31,550.0
-14,776.8
-300,000.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
-4,000.0
-3,200.0
-3,200.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
-18,348.0
-39,340.0
-39,260.0
-25,600.0
-45,200.0
0.0
0.0

G
Total
Cost
(D*B)
20,160.0
17,180.0
14,140.0
13,500.0
25,850.0
25,280.0
27,760.0
29,750.0
9,400.0
9,400.0
38,050.0
42,585.0
39,010.0
31,550.0
14,776.8
300,000.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
4,000.0
3,200.0
3,200.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
18,348.0
39,340.0
78,520.0
76,800.0
180,800.0
0.0
0.0

H
Total
Revenue
(E*B)
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0

L
Total
Profit
(H-G)
-20,160.0
-17,180.0
-14,140.0
-13,500.0
-25,850.0
-25,280.0
-27,760.0
-29,750.0
-9,400.0
-9,400.0
-38,050.0
-42,585.0
-39,010.0
-31,550.0
-14,776.8
-300,000.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
-4,000.0
-3,200.0
-3,200.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
-18,348.0
-39,340.0
-78,520.0
-76,800.0
-180,800.0
0.0
0.0

P
Profit
Category

R
Popularity
Category

S
Menu
Item Class

Low
Low
Low
Low
Low
Low
Low
Low
High
High
Low
Low
Low
Low
Low
Low
High
High
High
High
High
High
High
High
High
High
High
High
High
High
High
High
High
High
High
High
High
High
High
High
High
High
Low
Low
Low
Low
Low
High
High

Low
Low
Low
Low
Low
Low
Low
Low
Low
Low
Low
Low
Low
Low
Low
Low
Low
Low
Low
Low
Low
Low
Low
Low
Low
Low
Low
Low
Low
Low
Low
Low
Low
Low
Low
Low
Low
Low
Low
Low
Low
Low
Low
Low
High
High
High
High
High

Dog
Dog
Dog
Dog
Dog
Dog
Dog
Dog
Challenge
Challenge
Dog
Dog
Dog
Dog
Dog
Dog
Challenge
Challenge
Challenge
Challenge
Challenge
Challenge
Challenge
Challenge
Challenge
Challenge
Challenge
Challenge
Challenge
Challenge
Challenge
Challenge
Challenge
Challenge
Challenge
Challenge
Challenge
Challenge
Challenge
Challenge
Challenge
Challenge
Dog
Dog
Workhorse
Workhorse
Workhorse
Star
Star

0.0

0.0

0.0

0.0

0.0

High

High

Star

I
1,062,599.8

J
0.0

M
-1,062,599.8

K = H/I
#DIV/0!
Food Cost %

O=M/N
-9,930.8
Ave Item Profit
Q = (100% / Items) * (80%)
1.4%
Menu Popularity Factor

Receipt and Cost Calculation

Name of Plate:

Ingredients

Gobyfish soup with lalot vetnam herb / Sp C Bp nu l lt

Quantity

C bp

100

l lt

50

Gng

20.0

Nc mm

30

Gia v ph

30

Hnh kh

20
0
20

Du vng
M

Cost Prise:

Unit
gr
gr
gr
gr
gr
gr
m
gr

VND
19100 USD

Proposal Sale Prise

Picture:

USD

Cost
15,000
1,000
760
1,500
1,200
400
300
-

20,160
1.06
3.52

Method:

Receipt and Cost Calculation

Name of Plate:

Ingredients

Crab meat soup with Asparagus and black mushrooms / Sp cua mng ty v nm hng

Quantity

Tht Cua

50

Mng ty

50

Nm hng

20.0

Trng

Bt bp

10

Rau mi

10
10
30

Gng
Gia v ph

Cost Prise:

Unit
gr
gr
gr
pc
gr
gr
ml
gr

VND
19100 USD

Proposal Sale Prise

Picture:

USD

Cost
6,000
4,500
2,100
1,700
450
250
380
1,800
-

17,180
0.90
3.00

Method:

Receipt and Cost Calculation

Name of Plate:

Ingredients

Eel soup with black mushrooms/ Sp ln vi nm hng vd c thm

Quantity

Ln

50

Nm hng

20

Trng

1.0

Rau rm

30

Gia v ph

60

Gng

10

Unit
gr
gr
pc
gr
gr
gr

Bt bp

Cost Prise:

VND
19100 USD

Proposal Sale Prise

Picture:

USD

Cost
6,000
2,100
1,700
360
3,600
380
-

14,140
0.74
2.47

Method:

Receipt and Cost Calculation

Name of Plate:

Ingredients

Taro floss stuffed with Prawn /Tm cun khoai mn

Quantity

Unit

Du n

gr
gr
ml
gr

Cost Prise:

VND

Tm cun khoai mn

100

Rau xanh n km

100

Xt chua ngt

30.0

19100 USD

Proposal Sale Prise

Picture:

USD

Cost
9,000
3,000
1,500
-

13,500
0.71
2.36

Method:

Receipt and Cost Calculation

Name of Plate:

Ingredients
Sa bin mui
Xoi xanh
t xanh
Hnh ty
C rt
Rau thm
Ti
Chanh
t cay
Nc mm
Lc nhn
Mi ta
Xt con G trng trng

Cost Prise:

Classic Medusa with green Mango Salad / Salad Sa bin vi xoi xanh

Quantity

Unit

gr
150
gr
80
gr
20.0
gr
30
gr
20
20
gr
20
ml
20
gr
10
gr
20
gr
50
gr
30 gr
80 gr

VND
19100 USD

Proposal Sale Prise

Picture:

USD

Cost
7,500
3,200
500
360
240
500
900
2,400
250
700
2,000
900
6,400
-

25,850
1.35
4.51

Method:

Receipt and Cost Calculation

Name of Plate:

Ingredients

Gi mp ng vi Tm kh

Quantity

Tm kh

100

Mp ng

150

Lc nhn

80

Chanh

80

50
60
30
50

Nc mm
ng
Rau hng qu

Cost Prise:

Unit
gr
gr
gr
gr
gr
gr
gr
gr

VND
19100 USD
USD

Picture:

Cost
12,000
2,250
3,840
2,000
1,250
2,400
540
1,000
-

25,280
1.32
4.41

Method:

Receipt and Cost Calculation

Name of Plate:

Rolled fresh rice noodle with sauteed Beef, fungus mushroom / Ph ti cun B v nm

Ingredients

Unit

Bnh ph ti (l)

100

80

Nm

80

Rau thm

80

Ti

80

20
80
80
50

Chanh
ng
Nc mm
Bn
C rt

Cost Prise:

gr
gr
gr
gr
gr
gr
gr
gr
gr
80 gr
80 gr

VND
19100 USD

Proposal Sale Prise

Picture:

USD

Cost
1,500
10,400
4,000
2,000
2,000
500
2,000
1,440
2,000
960
960

27,760
1.45
4.84

Method:

Receipt and Cost Calculation

Name of Plate:

Green Papaya Salad with dried Beef / Salad u B kh

Ingredients

Unit

B kh

80

u xanh

300

C rt

80

Rau thm

80

Ti

50

20
80
80
50

Chanh
ng
Nc mm
L chanh
Mui
Hnh ty

Cost Prise:

gr
gr
gr
gr
gr
gr
gr
ml
gr
20 gr
10 gr
50 gr

VND
19100 USD

Proposal Sale Prise

Picture:

USD

Cost
14,000
2,400
960
3,200
2,250
500
2,000
1,440
2,000
360
40
600

29,750
1.56
5.19

Method:

Receipt and Cost Calculation

Name of Plate:

Ingredients

Sp C Tm

Quantity

Unit

C Tm

gr
pc
gr
gr
gr
gr
gr

Cost Prise:

VND

Nm tuyt nh

50

Trng

Bt bp

20

Mi ta

20

Hnh phi

10

Gia v ph

20

19100 USD

Proposal Sale Prise

Picture:

USD

Cost
4,500
1,800
700
600
1,000
800
-

9,400
0.49
1.64

Method:

Receipt and Cost Calculation

Name of Plate:

Ingredients
C Tm
Ring xay
S xay
M
Sa t
Mm tm
Tiu s
ng
Gia v ph
Mm nm
Ti
Da
t

Cost Prise:

C Tm nng

Quantity

Unit

gr
gr
80
gr
80
gr
50
gr
20
50
gr
10
gr
20
gr
50
gr
80
gr
50 gr
100 gr
50 gr

VND
19100 USD

Proposal Sale Prise

Picture:

USD

Cost
1,200
720
750
1,600
1,250
800
900
2,000
4,800
2,250
1,500
1,250

19,020
1.00
3.32

Method:

Receipt and Cost Calculation

Name of Plate:

Ingredients
C Tm
C ci
C rt
Gng
Da
Chui
kh
Rau lc
M tt
Chanh
X du
Bnh a vung

Cost Prise:

C Tm - gi m tt

Quantity

Unit

gr
gr
100
gr
100
gr
50
gr
100
100
gr
100
gr
100
gr
1
t
100 gr
50 gr
100 gr

VND
19100 USD

Proposal Sale Prise

Picture:

USD

Cost
900
1,200
1,900
1,500
1,800
2,000
3,500
18,000
2,500
2,250
2,500

38,050
1.99
6.64

Method:

Receipt and Cost Calculation

Name of Plate:

Ingredients

C Tm hp tu x- x du

Quantity

C Tm
Tu x

80

x du

50

Nm hng

80

Gng

50

50
80
50
10

Cn ty
Tht thn
Tiu
M chnh
Chui
kh
Rau lc
Mm nm
Ti
Da

Cost Prise:

10
10
100
100
100
50
100

Unit
gr
gr
ml
gr
gr
gr
gr
gr
gr
gr
gr
gr
gr
gr
gr
gr

VND
19100 USD

Proposal Sale Prise

Picture:

USD

Cost
5,200
2,250
8,400
1,900
1,250
3,600
4,000
800
900
35
2,000
2,500
6,000
2,250
1,500

42,585
2.23
7.43

Method:

Receipt and Cost Calculation

Name of Plate:

Lu C Tm

Ingredients
C Tm
C chua
Ring
Gia v lu thi
Mi
l chanh
Gia v chua (Chay....)
Sa t
Gia v ph
Rau n km theo ma
Bnh a, m, min
Hoa chui, gi .

Cost Prise:

Unit
gr
gr
200
gr
80
gr
50
gr
50
50
gr
100
gr
50
gr
100
gr
500
ml
500
gr
200 gr

VND
19100 USD

Proposal Sale Prise

Picture:

USD

Cost
2,400
960
4,500
1,500
750
2,000
2,000
4,000
12,500
6,000
2,400

39,010
2.04
6.81

Method:

Receipt and Cost Calculation

Name of Plate:
C Chp Om Da
Ingredients

Quantity

C Chp
Da chua

200

u ph

100

C chua

100

Hnh hoa

50

Rau rm

10
50
50

Tha l
Gng
B lc
Sa t
m
gia v ph
bn
Rau lc

Cost Prise:

50
30
50
100
500
200

Unit
gr
gr
gr
gr
gr
gr
gr
gr
gr
gr
gr
gr
gr
gr

VND
19100 USD

Proposal Sale Prise

Picture:

USD

Cost
4,000
2,000
1,200
600
150
750
1,900
4,000
1,200
750
4,000
6,000
5,000

31,550
1.65
5.51

Method:

Receipt and Cost Calculation

Name of Plate:
Ba ba rang mui
Ingredients
Ba Ba
Thnh
xanh
Go np
Mui
Tiu
M chnh
Lng trng
Bt lion
X
t

Cost Prise:

Quantity

Unit

gr
gr
80
gr
80
gr
80
gr
50
50
gr
20
gr
1
pc
10
gr
100 gr
20 gr

VND
19100 USD

Proposal Sale Prise

Picture:

USD

Cost
1,200
4,000
1,200
175
4,000
1,600
2
1,200
900
500

14,777
0.77
2.58

Method:

Receipt and Cost Calculation

Name of Plate:

Ingredients

Ba Ba hp l sen

Quantity

Ba ba

1000

l sen

100

50

Hnh kh

50

ng sm

20

Hoi sn

10
10
100
100

d
gia v ph
Nc ct da

Cost Prise:

Unit
gr
gr
gr
gr
gr
gr
gr
gr
ml

VND
19100 USD

Proposal Sale Prise

Picture:

USD

Cost
300,000
-

300,000
15.71
52.36

Method:

Receipt and Cost Calculation

Name of Plate:

Ingredients

Ba Ba lu ru vang

Quantity

Ba Ba
B

100

Ru vang

100

Gi

150

50

50
1000

Bn

Cost Prise:

Unit

Method:
-

VND

19100 USD

Proposal Sale Prise

Picture:

Cost

gr
gr
ml
gr
gr
ml
rg

USD

Back to Index

Price

Receipt and Cost Calculation

Name of Plate:

Ingredients

Ba Ba om chui- u

Quantity

Ba Ba
Chui xanh

100

100

Ring

80

50

Mm tm

20
20
50
50
20
50

B lc
Ct da
hnh hoa
t
Ti
hnh kh
Ba ch
C chui
Ta t
l lt
bt cu ry
Sa t
Du vng

Cost Prise:

50
50
50
100
100
20
20
20

Unit

Method:
-

VND

19100 USD

Proposal Sale Prise

Picture:

Cost

gr
gr
gr
gr
gr
gr
gr
gr
gr
gr
gr
gr
gr
gr
gr
gr
gr
gr
ml

USD

Receipt and Cost Calculation

Name of Plate:

Ingredients

Ba Ba tn thuc bc

Quantity

Ba ba
To

80

Ht sen

50

Hai sn

50

K t

50

ng sm

50
20
40
50

d
Gng
Ti
Hnh kh
B lc
Quy u
Sa t
Gia v ph

Cost Prise:

30
50
50
20
50

Unit

Method:
-

VND

19100 USD

Proposal Sale Prise

Picture:

Cost

gr
gr
gr
ml
ml
gr
gr
gr
gr
gr
gr
gr
gr
gr

USD

Receipt and Cost Calculation

Name of Plate:

Ingredients

K xo ln

Quantity

K
hnh kh

50

40

20

hnh l

50

Du iu
Lc nhn
du vng
Gia v ph
Tiu
ng
Du ho

Cost Prise:

150
50
10
20
10
80
20

Unit
gr
gr
gr
gr
gr
gr
ml
gr
gr
gr
gr
gr

VND
19100 USD

Proposal Sale Prise

Picture:

USD

Cost

Method:
-

Receipt and Cost Calculation

Name of Plate:

Ingredients

K hp

Quantity

K
s

80

Gng

80

hnh kh

50

Ct da

100

gia v ph

100

Du ho
Ring
Tng bn
ng
Vng
Qu chui xanh
kh
Rau lc

Cost Prise:

50
80
50
20
20
100
100
100

Unit

Method:
-

VND

19100 USD

Proposal Sale Prise

Picture:

Cost

gr
gr
gr
gr
gr
gr
gr
gr
gr
gr
gr
gr
gr
gr

USD

Receipt and Cost Calculation

Name of Plate:

Ingredients

K rang mui

Quantity

K
Thnh

80

xanh

50

Go np

80

Mui

20

Tiu

10
10
50
50
100 gr

Bt lion
X
t
gia v ph

Cost Prise:

Unit
gr
gr
gr
gr
gr
gr
gr
gr
gr

VND
19100 USD

Proposal Sale Prise

Picture:

USD

Cost
-

Method:

Receipt and Cost Calculation

Name of Plate:

Ingredients
K
Hnh kh
Gng
S
Ring
b
Ng v hng
Du ho
ng
Tiu
Chui xanh
Kh
Rau lc
Tng bn
Vng trng

Cost Prise:

K nng

Quantity

Unit

gr
gr
80
gr
80
gr
50
gr
50
50
gr
10 gr
80 gr
50
10
100
100
100
100
50

VND
19100 USD

Proposal Sale Prise

Picture:

USD

Cost

Method:
-

Receipt and Cost Calculation

Name of Plate:

Ingredients

Da k bp thu

Quantity

Da K
Chanh

100

X du

50

Du vng

20

Vng trng

50

t xanh

80

Hnh ty

80

Rau thm

100
80
50
50

Ti
t cay
ng

Cost Prise:
19100

Proposal Sale Prise

Picture:

Unit

Cost

Method:

gr
gr
gr
gr
gr
pc
gr
gr
gr
gr
gr

VND

USD
USD

Receipt and Cost Calculation

Name of Plate:

Ingredients

Tit canh Nhm

Quantity

M G

300

Hnh kh

80

Gng

80

Rau thm

80

Lc nhn

100

chanh ti

100

Tit

100

50
10

Tiu s

Cost Prise:
19100

Proposal Sale Prise

Picture:

Unit

Cost

Method:

gr
gr
gr
gr
gr
gr
ml
gr
gr

VND

USD
USD

Receipt and Cost Calculation

Name of Plate:

Ingredients

Nhm nng

Quantity

Nhm
Ring

80

80

hnh kh

80

50

Du ho

50

ng
M chnh
Du iu
Tng bn
Vng
Da
Chui xanh
Kh
Rau lc
Gng

50

50
20
80
50
100
100
100
100
50

Cost Prise:
19100

Proposal Sale Prise

Picture:

Unit

Cost

Method:

gr
gr
gr
gr
gr
pc
gr
gr
ml
gr
gr
gr
gr
gr
gr
gr

VND

USD
USD

Receipt and Cost Calculation

Name of Plate:

Ingredients

Nhm hp

Quantity

Nhm
S

100

Gng

80

hnh kh

80

Ct da

80
50

du n
M phn
Gia v ph
Da
Chui xanh
Kh
rau lc
L np

Cost Prise:

80
100
80
100
50
80
50

Unit

4,000
-

VND

4,000
0.21
0.70

19100 USD

Proposal Sale Prise

Picture:

Cost

gr
gr
gr
gr
gr
gr
gr
gr
gr
gr
gr
gr
gr

USD

Method:

Receipt and Cost Calculation

Name of Plate:

Ingredients

Nhm xo ln

Quantity

Nhm
hnh kh

80

100

50

hnh l

50

Du iu

20
80
20
80
10

Lc nhn
du vng
Gia v ph
Tiu
ng
Du ho

Cost Prise:

Unit

gr
gr
gr
gr
gr
gr
gr
gr
gr
gr
20 gr
50 gr

VND
19100 USD

Proposal Sale Prise

Picture:

USD

Cost
3,200
-

3,200
0.17
0.56

Method:

Receipt and Cost Calculation

Name of Plate:

Ingredients

Nhm xo mng

Quantity

Xng Nhm
Mng c

100

Hnh kh

50

Tiu s

10

l np

80

L hng

80
80
20
20

Gia v ph
Ht Nm
Gc hnh

Cost Prise:

Unit

3,200
-

VND

3,200
0.17
0.56

19100 USD

Proposal Sale Prise

Picture:

Cost

gr
gr
gr
ml
gr
ml
gr
gr
gr

USD

Method:

Receipt and Cost Calculation

Name of Plate:

Ingredients

Cho xanh- Nhm

Quantity

Xng Nhm
Go np

200

Go t

100

xanh

80

Gia v ph

50

Ta t

80
80
20

hnh chao
Tiu

Cost Prise:

Unit

Method:
-

VND

18470 USD

Proposal Sale Prise

Picture:

Cost

gr
gr
gr
gr
gr
gr
gr
gr

USD

Receipt and Cost Calculation

Name of Plate:

Ingredients

Tit canh D

Quantity

Cung hng

300

Hnh kh

80

Gng

80

Tiu s

20

Rau thm

100

Tit

500
50
20
100

Nc mm
M chnh
Chanh

Cost Prise:

Unit

Method:
-

VND

19100 USD

Proposal Sale Prise

Picture:

Cost

gr
gr
gr
gr
gr
ml
gr
gr
gr

USD

Receipt and Cost Calculation

Name of Plate:

Ingredients

D nng ng v

Quantity Unit

Tht D
Ring

80

ml

80

gr

Hnh kh

80

gr

Ng v hng

20

gr

100
100
100
100
20
50
50

gr
gr
gr
ml
gr
gr
gr

Chui xanh
Kh
Rau lc
Tng bn
Vng trng
Du ho
ng
Du iu
Sa t

Cost Prise:

Method:

20 ml
20 gr

VND
19100 USD

Proposal Sale Prise

Picture:

Cost

gr

USD

Receipt and Cost Calculation

Name of Plate:

Ingredients

D ti chanh

Quantity

Unit
gr
pc
gr
gr
gr
gr
gr
gr
gr
gr

D tht
hnh kh

100

Gng

80

S
t

Chanh
L chanh
Vng
Rau ng

Ring
ng

Mui
Da
chui xanh
Kh
Rau thm

Cost Prise:

100
50
100
50
50
80
50
40
10
200
200
100
100

gr
gr
gr
gr
gr
gr

VND
19100 USD

Proposal Sale Prise

Picture:

USD

Cost

Method:
-

Receipt and Cost Calculation

Name of Plate:

Ingredients

D hp

Quantity

D
s

150

hnh kh

80

Gng

80

Ct da

50

l np

50

l chanh
gia v ph

Da
chui xanh
Kh
Rau thm
Tng bn

Cost Prise:

Unit

Method:

gr
gr
ml
gr
gr
gr

VND

50
50
100
100
100
100
100

19100 USD

Proposal Sale Prise

Picture:

Cost

USD

Receipt and Cost Calculation

Name of Plate:

Ingredients

D xo s t

Quantity

D tht
S

100

80

Gng

80

Rau ng

80

ht tiu

10
20
80
20

M chnh
du ho
Sa t

Cost Prise:

Unit
gr
gr
gr
gr
ml
gr
gr
gr
gr

VND
19100 USD

Proposal Sale Prise

Picture:

USD

Cost

Method:
-

Receipt and Cost Calculation

Name of Plate:

Ingredients

D tn thuc bc

Quantity

Xng + tht D
To

80

Ht sen

80

Hai sn

80

K t

80

ng sm
d
Gng
Hnh kh
B lc
Quy u
Sa t
Gia v ph

Cost Prise:

80
80
50
50
50
50
20
100

Unit

Method:

gr
gr
gr
gr
gr
gr
gr
gr
gr
gr
gr
gr
gr

VND

19100 USD

Proposal Sale Prise

Picture:

Cost

USD

Receipt and Cost Calculation

Name of Plate:

Ingredients
Tht D
Ring
Khoai s
Sa t
Ct da
Gia v ph
Rau theo ma
bnh a or bn

Cost Prise:

Lu D

Quantity

Unit

gr
gr
80
gr
200
gr
20
gr
50
100
gr
1000 gr
500 gr

VND
19100 USD

Proposal Sale Prise

Picture:

USD

Cost

Method:
-

Receipt and Cost Calculation

Name of Plate:

Ingredients

Cy Hng lng ri

Quantity

Hnh hoa

200

l m

150

hng ch

100

xanh

100

Tit

100

M chi

100
200
100
20
50
50
50

Du n
M
M chnh
ng
Du ho
Mm tm

Cost Prise:

Unit

Method:

gr
gr
gr
gr
ml
gr
gr
gr
gr
gr
gr
gr

VND

19100 USD

Proposal Sale Prise

Picture:

Cost

USD

Receipt and Cost Calculation

Name of Plate:

Ingredients
Tht Cy hng
Ring
S
m
Mm tm
Gia v ph
Ct da
Da no
Tng bn
Gng
L m
hng ch

Cost Prise:

Cy hng nng.

Quantity

Unit

gr
gr
80
gr
100
gr
80
gr
80
100
gr
100
gr
80
gr
100
ml
50 pc
50 gr
80

VND
19100 USD

Proposal Sale Prise

Picture:

USD

Cost

Method:
-

Back to Index

Price

Back to Index

Receipt and Cost Calculation

Name of Plate:

Ingredients

Cy hng hp

Quantity

Tht Cy hng

Unit
gr

Ring

80

gr

80

gr

50

gr

Mm tm

50

gr

Gia v ph

100

ml

Ct da

80

gr

Da no

50

gr

Tng bn

50

gr

Gng

50

ml

L m

80
100
80
1
50

gr
gr
gr
gr
gr

hng ch
l np
Qu da nc
Du ho

Cost Prise:

VND
19100 USD

Proposal Sale Prise

Picture:

USD

Cost

Method:
-

Receipt and Cost Calculation

Name of Plate:

Ingredients

Cy hng nu ru mn

Quantity

Tht cy hng
Ring

100

100

100

Mm tm

80

Gia v ph

100
80
100
80
80
100
100

Ct da
Da no
Tng bn
Gng
L m
hng ch
l np
Qu da nc
Du ho
B lc
Tit
bnh m
Rng ca
Mi ta

Cost Prise:

80
1
80
50
100
8
100
100

Unit
gr
gr
ml
gr
gr
gr
gr

qu
gr
gr
ml
c
gr
gr

VND
19100 USD

Proposal Sale Prise

Picture:

USD

Cost

Method:
-

Receipt and Cost Calculation

Name of Plate:

Ingredients

Cy Hng om mng

Quantity

Xng cy hng
Mng c

200

100

Gia vi ph

100

Rau thm

100

Hnh hoa

80
1000
80
10

Bn
Hnh kh
Tiu s

Cost Prise:

Unit

Method:

ml
gr
gr
gr
gr
gr
gr
gr
gr

VND

19100 USD

Proposal Sale Prise

Picture:

Cost

USD

Receipt and Cost Calculation

Name of Plate:

Ingredients

Mini pizza Thai style/ Bnh Pizza kiu Thi Lan

Quantity

Bt m

100

ng

Men n

Mui

Du olive

6
2

Origano
Nc
B xay
S
t
L hng
Ti
Du ho
X du

Cost Prise:

35
100
50
10
20
10
10
10

Unit
gr
gr
gr
gr
gr
ml
gr
ml
gr
gr
gr
gr
gr
gr
gr

VND
19100 USD

Proposal Sale Prise

Picture:

USD

Cost
1,200
90
80
8
450
720
400
13,000
400
250
400
450
450
450

18,348
0.96
3.20

Method:

Receipt and Cost Calculation

Name of Plate:

Brine Cook Pork with Taro/ Tht kho nhc vi khoai mn l ph

Ingredients

Quantity

Tht ba ch
Khoai mn

400
200

Dm

100

Phm mu

50

Ct da

50

Nc mm

50
80
10
10
30
20

ng
X du
du ho
Gia v ph
Hnh kh.

Cost Prise:

Unit
gr
gr
gr
gr
gr
gr
gr
gr
gr
gr
gr

VND
19100 USD

Proposal Sale Prise

Picture:

USD

Cost
22,000
6,000
1,000
2,000
2,500
2,000
1,440
400
400
1,200
400

39,340
2.06
6.87

Method:

Receipt and Cost Calculation

Name of Plate:

fry fish with tomato sauce/ C rn xt c chua

Ingredients

Quantity

C thu ti
C chua

400
150

Gng

50

Nc mm

20

Tha l

10

Rau rm

10
20
10

t
Tng t

Cost Prise:

Unit
gr
gr
gr
gr
gr
gr
gr
gr

VND
19100 USD

Proposal Sale Prise

Picture:

USD

Cost
34,000
1,800
1,400
800
180
180
500
400
-

39,260
2.06
6.85

Method:

Receipt and Cost Calculation

Name of Plate:

Burnt Side torrefy Bacon / Ba ch rang chy cnh

Ingredients

Quantity

Ba ch
Hnh hoa

400
100

Hnh kh

50

Gia v ph

20

Cost Prise:

Unit
gr
gr
gr
gr

VND
19100 USD

Proposal Sale Prise

Picture:

USD

Cost
22,000
1,800
1,000
800
-

25,600
1.34
4.47

Method:

Receipt and Cost Calculation

Name of Plate:

Found egg with pork/Trng c tht

Ingredients

Quantity

Ba ch
Hnh hoa

400
150

Hnh kh

50

Gia v ph

20

Trnh

Cost Prise:

Unit
gr
gr
gr
gr
pc

VND
19100 USD

Proposal Sale Prise

Picture:

USD

Cost
34,000
1,800
1,400
800
7,200
-

45,200
2.37
7.89

Method:

Receipt and Cost Calculation

Name of Plate:

Btter Cabbage broth with Anabas/ Canh ci c R

Ingredients

Quantity

Ci ng
C R

300
150

Gng

50

Nc mm

20

Gia v ph

20

Cost Prise:

Unit
gr
gr
gr
gr
gr

VND
19100 USD

Proposal Sale Prise

Picture:

USD

Cost

Method:
-

Receipt and Cost Calculation

Name of Plate:

Malabar nightshade broth with freshwater crab/Canh Cua mng ti - c pho

Ingredients

Quantity

Rau mng ti
Cua ng

300
100

C pho

100

Nc mm

20

Gia v ph

20

Cost Prise:

Unit
gr
gr
gr
gr
gr

VND
19100 USD

Proposal Sale Prise

Picture:

USD

Cost

Method:
-

Receipt and Cost Calculation

Name of Plate:

Sour broth with Fish/Canh c chua

Ingredients

Quantity

C qu
Da

300
100

C chua

100

Gng

20

20

Qu chua

80
20
20
20
20

Rau rm
Tha l
Hnh hoa
Nc mm

Cost Prise:

Unit
gr
gr
gr
gr
gr
gr
gr
gr
gr
ml

VND
19100 USD

Proposal Sale Prise

Picture:

USD

Cost

Method:
-

Receipt and Cost Calculation

Name of Plate:

Soya curd and egg broth/ Canh trng u ph

Ingredients

Quantity

Trng
u ph

1
100

c chua

100

Tht thn

50

Hnh hoa

20

Rau mi

20
20
20

Nc mm
Gia v ph

Cost Prise:

Unit
pc
gr
gr
gr
gr
gr
gr
gr

VND
19100 USD

Proposal Sale Prise

Picture:

USD

Cost

Method:
-

Receipt and Cost Calculation

Name of Plate:

Sour broth with pork/Canh chua tht

Ingredients

Quantity

c chua

100

Tht thn

100

Hnh hoa

20

Rau mi

20
20
20
80

Nc mm
Gia v ph
Qu chua

Cost Prise:

Unit
gr
gr
gr
gr
gr
gr
gr

VND
19100 USD

Proposal Sale Prise

Picture:

USD

Cost

Method:
-

Receipt and Cost Calculation

Name of Plate:

Ingredients

Wild boar Blood pudding/ Tit canh ln rng

Quantity

Unit
gr
gr
gr

Hnh kh

100

Gng

100

Cung hng

300

Rau ng

100

Mi

100
100
80
80
400 ml
20 gr
50 gr
40
200
100

Hng
t
ng
Tit
m chnh
Nc mm
Mui
Chanh
Lc nhn

Cost Prise:

VND
19100 USD

Proposal Sale Prise

Picture:

USD

Cost

Method:
-

Receipt and Cost Calculation

Name of Plate:

Ingredients

Wild boar Wild boar sausage/ (Ln rng - lng ri)

Quantity

Rau thm

100

Rau ng

100

Rau rm

50

Hnh hoa

80

Mi

100

Hng ch+ HN

100
100
100
200
100
50
50
100
50

Sng sng
xanh
Lng
Tit
m chnh
Du ho
m phn
Mm tm

Cost Prise:

Unit

Method:

gr
gr
gr
gr
gr
gr
gr
gr
gr
ml
gr
gr
gr
gr

VND

19100 USD

Proposal Sale Prise

Picture:

Cost

USD

Receipt and Cost Calculation

Name of Plate:

Ingredients
Ln rng tht

Wild boar Grill/ (Ln rng - nng)

Quantity
1

200

Hnh kh

50

Gng

80

Ring

100

80

m
Mm tm
Gia v ph
Ct da
Da no
Tng bn
L m
hng ch

Cost Prise:

80

100
100
80
100
50
80
80

Unit
hp
ml
gr
gr
gr
gr
gr
gr
gr
ml
gr
ml
gr
gr

VND
19100 USD

Proposal Sale Prise

Picture:

USD

Cost

Method:
-

Receipt and Cost Calculation

Name of Plate:

Ingredients
Ng ngt hp

Wild boar Simmer with red wine/ (Ln rng - ru mn)

Quantity
1

Ring

100

100

100

Mm tm

80

Gia v ph

100
80
100
80
80
100
100

Ct da
Da no
Tng bn
Gng
L m
hng ch
l np
Qu da nc
Du ho
B lc
Tit
bnh m
Rng ca
Mi ta

Cost Prise:

80
1
80
50
100
8
100
100

Unit
hp
gr
gr
ml
ml
gr
ml
gr
ml
gr
gr
gr
gr
qu
gr
gr
ml
c
gr
gr

VND
19100 USD

Proposal Sale Prise

Picture:

USD

Cost

Method:
-

Compatibility Report for Cost Caculation ASIAN ALacarte menu.xls

Run on 10/29/2010 17:30
The following features in this workbook are not supported by earlier versions of
Excel. These features may be lost or degraded when you save this workbook in
an earlier file format.
Minor loss of fidelity
Some formulas in this workbook are linked to other workbooks that are
closed. When these formulas are recalculated in earlier versions of Excel
without opening the linked workbooks, characters beyond the 255-character
limit cannot be returned.

# of occurrences
1
Defined Names