PRODUCTION REPORT*

RECIPE MENU REPORT

PRODUCTION REPORT
IN

CUT OFF TIME / SHIFT

ITEMS

OUT
COST

SELL

PRICE

PRICE

LUNCH
L

0
APPROVED BY :_________N. SINAY

MN

BAL

IN

OUT

DINNER
BAL

IN

OUT BAL

0
PREPARED BY : J. DESCALZOTA

DAY & DATE : NOV.30,2001 FRIDAY

CTION REPORT

MIDNIGHT
IN

OUT BAL SPOIL

TOTAL

L.O. E.M.

BAL

L.O. E.M

BAL

M.N.

L.O

E.M

BAL

VARIANCE REPORT

PRODUCTION & SALES VARIANC

RECIPE YIELD
TOTAL

ITEMS

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

QTY

RODUCTION & SALES VARIANCE REPORT

VARIANCE
RECIPE YIELD

PROD YIELD
AMT

QTY

COUNTER YIELD
AMT

QTY

RECIPE VS. PROD

AMT

QTY

PROD. VS COUNTER
AMT

QTY

DATE
4-Feb
DAY MONDAY

PROD. VS COUNTER

L.O

AMT

QTY

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

E.M.

AMT

QTY

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

SPOILAGE

AMT

QTY

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

AMT

P.O.S. VARIANCE REPORT

PROD

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

CASHIER

VARIANCE

HEAVENLY URBAN CHEF

DAILY PRODUCTION REPORT
Date :______________

Branch ______________
LUNCH

DISHES

Calc Allocation

Qty. of servings

Varaiance

Qty. of servings

for the day

produced

of 1 and 2

produced

1
minus

3
equals

Prepared and endorsed by

LO/Carry over
from lunch

DINNER
Addl servings
produced

5
plus

Total avail.

LO/carry over

servings

from dinner

7
equals

Addl servings
produced

8
plus

Preparedand endorse

Total available LO/carry over

Total ser-

Unsold

vings sold

LO

midnight

10

11

equals

Time :__________
Day shift Dining supervisor

Received by :
Night shift Production Supv

SUMMARY

servings

Received dishes by
Day shift Prodn, supervisor

Noted by : _________________
Outlet Manager

MIDNIGHT

___________________________
Night shift Dining supervisor

Time :__________

12

Unaccoun
Spoilage

ted losses

or variance
13

14

15

PRODUCTION / KITCHEN FORM

ITEMS

COST PRICE RECIPE

PREPARED BY :___________________________
AM SUPERVISOR

LUNCH
PROD

ADD RECIPE

DAY & DATE :________

DINNER
PROD CARRY OVER ADD RECIPE

MIDNIGHT
PROD CARRY OVER ADD SPOILAGE

PREPARED BY :___________________________
PM SUPERVISOR