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10/22/2011

A. BUDGET Food Cost APPETIZER: Beef and Cheese Nachos

INGREDIENTS 15 pack Ground beef 5 cans Beans 8 bag Tomato Sauce 1k Bell pepper 1/2k Green onions 5 big Taco seasoning 2 big Cheese 3 bags Molo wrappers

QUANTITY 180/K 45/can 75/sachet bag 45/K 50/K 50/bottle 60/pc 20/bottle Php 2700 Php 225 Php 600 Php 45 Php 25 Php 137.5 Php 120 Php 60

AMOUNT

TOTAL PHP 3, 912.5 PERCENTAGE Buffer Wastage Mark-up 10% 10% 15%

#TO COMPUTE THE SELLING PRICE: 3, 912.5 X 10%(.10) = 391.25 (buffer) 3, 912.5 + 391.25 = 4303.75 X 10%(.10) = 430.38 (wastage) 4303.75 + 430. 38 = 4, 734.13 X 15%(.15) = 710.12 (mark-up) 4, 734.13 + 710.12 SELLING PRICE = 5, 444.25PHP

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MAIN COURSE: Pork Asado INGREDIENTS 5kls Pork Loin 1cup Vegetable oil kl Garlic 1 Bottled soy sauce 1/2kls Onions 2kls Tomatoes 2kls Potatoes 5 pcs Bay leaf QUANTITY 5/Kls 50/500mL 35/1/2k 30.50/bottle 40/K 30/K 35/k 5/pc Php 1000 Php 25 Php 35 Php 30.50 Php 40 Php 60 Php 70 Php 25
TOTAL PHP 1, 285.5 PERCENTAGE Buffer Wastage Mark-up 10% 10% 15%

AMOUNT

#TO COMPUTE THE SELLING PRICE: 1, 285.5 X 10%(.10) = 128.55 (buffer) 1, 285.5 + 128.55 = 1, 414. 05 X 10%(.10) = 141. 41 (wastage) 1, 414. 05 + 141. 41 = 1, 555. 46 X 15%(.15) = 233. 32 (mark-up) 1, 555. 46 + 233. 32 SELLING PRICE = 1, 788. 78PHP

MAIN COURSE: Filipino Lumpiang Shanghai rolls INGREDIENTS 4kls fresh shrimp dozen eggs 2 kls ground pork k nuts 1k garlic 1k green onions QUANTITY 150/k 60/K 160/K 50/K 75/K 50/1/2K Php 600 Php 30 Php 320 Php 25 Php 75 Php 100 AMOUNT

 ginger 1 bottle soy sauce

1/2k salt 5 plastic wrapper 1L cooking oil

14.50/1/4 30.50/bottle
10/plastic 20/plastic 110L PERCENTAGE 10% 10% 15%

Php 363 Php 30.50 Php5 Php100 Php110 TOTAL PHP 1, 758.5

Buffer Wastage Mark-up

#TO COMPUTE THE SELLING PRICE: 1,758.5X10%(.10) = 175.85 (buffer) 1758.5+175.85 = 1934.35X10%(.10) =193.435 (wastage) 1934.35+193.435 = 2,127.79X15%(.15) = 319.17 (mark-up) 2,127.79+319.17 SELLING PRICE = 2,446.96PHP

MAIN COURSE: Boneless Chicken Teriyaki INGREDIENTS 8kls Chicken 1 bottle soy sauce 1 small bottle vinegar cup pepper 1 kl of sugar 1L cooking oil 1 bottle teriyaki sauce 1 pack sesame seeds cup salt QUANTITY 140/k 30.50/bottle 25.75/bottle 10/plastic 21.25/kl 110/L 75/bag or sauce 45/pack
10/plastic PERCENTAGE Buffer Wastage Mark-up 10% 10% 15%

AMOUNT Php 1020 Php 30.50 Php 25.75 Php 2.5 Php 31.88 Php 110 Php 75 Php 45
Php 5 TOTAL PHP 1, 445. 63

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#TO COMPUTE THE SELLING PRICE: 1, 445. 63 X 10%(.10) = 144.56 (buffer) 1,445.63+144.56 = 1,590.19 X 10%(.10) = 159.02 (wastage) 1,590.19+159.02 =1,749.21 X 15%(.15) 262.38 (mark-up) 1,749.4+262.38 SELLING PRICE: 2,011.59PHP

MAIN COURSE: Mixed Veggies with Quail Eggs INGREDIENTS 2 dozen quail eggs 10 pack mixed veggies k garlic k onions 1 k red bell pepper 5 kls cauliflower 3kls young corn 5 packs crab and corn soup QUANTITY 50/dozen 60/pack 35/ k 40/ k 45/k 40/k 45/k 8.50/pack Php 125 Php 600 Php 35 Php 40 Php 45 Php 200 Php 135 Php 42.5
TOTAL PHP 1, 222. 5 PERCENTAGE Buffer Wastage Mark-up 10% 10% 15%

AMOUNT

#TO COMPUTE THE SELLING PRICE: 1, 222.5 X 10%(.10) =122.25 (buffer) 1,222.5+122.25 =1,344.75X10%(.10) =134.48 (wastage) 1,344.75+134.48 = 1, 479.23X15%(.10) =221.88 (mark-up) 1,479.23+221.88 SELLING PRICE = 1,701.11PHP

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MAIN COURSE: Red Spaghetti INGREDIENTS 1L cooking oil k garlic k onions 5 tali parsley basil 7 cans of tomato dried 5 kls pasta QUANTITY 110/k 35/ k 40/ k 10.50/ tali 30/ 50/can 100/1k
PERCENTAGE Buffer Wastage Mark-up 10% 10% 15%

AMOUNT Php 110 Php 35 Php 40 Php 52.5 Php 15 Php 350 Php 500
TOTAL PHP 1, 102.5

#TO COMPUTE THE SELLING PRICE: 1102.5X10%(.10) =110.25 (buffer) 1102.5+110.25 =1212.75X10%(.10) =121.28 (wastage) 1212.75+121.28 = 1334.03X15%(.15) =200.10 (mark-up) 1334.03+200.10 SELLING PRICE = 1, 534. 13PHP

Design *LINENS 5, 000Php *FLOWERS 3, 000Php *PROPS 2, 000Php *TABLES & CHAIRS 3,500Php

 Transportation *1,500Php for the diesel Salary *400Php - for the waiters *500Php for the captain waiter

B. MENU Appetizer Beef and Cheese Nachos Description:

Ingredients:

5 cans refried beans 15 package of ground beef 5 cans (8 ounces) tomato sauce 1 kilo chopped bell green pepper

cup chopped onion 5 big sachet of taco seasoning 2 cheddar cheese 3 bags of molo wrapper

Preparation: Heat oven to 350. Cook ground beef in a large saucepan or Dutch oven. Add all ingredients but the cheddar cheese and chips to the pot and simmer for 10 to 12 minutes. While it is simmering, pour the chips into a casserole dish. Spread hot mixture over the chips; sprinkle grated cheddar cheese on top and put in the oven for 20 minutes or until cheese is melted and browned. Nacho delight recipe serves 4.

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 Main Courses o Pork Asado Description:

Ingredients: 5 kilos of pork loin, cut into 2 incubes 1 cup vegetable oil kilo minced garlic 1 bottle of soy sauce kilo onions 2kilos of tomatoes 2kilos potatoes 1 cup water 5 pcs bay leaf, minced strips of red pimientos salt and paprika to taste s

Preparation: Fry the pork in a pan until golden brown. Set aside. Saute the garlic, onions, and tomatoes in vegetable oil. Add the cooked pork, soy sauce, water and spices. Simmer in a covered saucepan until the pork is almost done. Add the potatoes and simmer for five more minutes. Garnish with the red pimientos and serve with piping-hot rice.

o Boneless Chicken Teriyaki Description:

Ingredients:

8 kilos chicken, cut into pieces 1 bottle of soy sauce 1 small bottle of vinegar cup of salt cup pepper

1 kilo of sugar 1Liter of cooking oil 1 bottle teriyaki sauce 1 pack of sesame

seeds

Preparation:

In a bowl, mix the chicken with the soy sauce, vinegar, salt, pepper and sugar Marinate for at least 30 minutes

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In a wok or pan, boil the mixture and let simmer until chicken is tender and the sauce thickens Add cooking oil and teriyaki sauce Let simmer for another 5 minutes Garnish with sesame seeds Serve hot with steamed rice

o Lumpiang Shanghai Description:

Ingredients:

4 kilos unpeeled fresh shrimp dozeneggs, lightly beaten 2kilos ground pork 1 /2 kilo nuts 1kilo garlic cloves, minced 1kilo green onions, diced

kilo minced fresh ginger 1bottle soy sauce kilo salt Pepper 5 plastics wrappers Vegetable oil

Preparation:

Peel shrimp, and devein, if desired; finely chop. Stir together shrimp, 1 egg, pork, and next 8 ingredients. Spoon 1 tablespoon mixture in center of each spring roll wrapper. Fold top corner of each wrapper over filling, tucking tip of corner under filling, and fold left and right corners over filling. Lightly brush remaining corner with remaining egg; tightly roll filled end toward remaining corner, and gently press to seal.

Pour vegetable oil to a depth of 2 inches into a medium saucepan, and heat to 350. Fry spring rolls, a few at a time, 6 minutes or until golden. Drain on paper towels. Serve spring rolls with Sweet Chili Sauce and over lettuce leaves, if desired.

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o Mixed Veggies with Quail Eggs Description:

Ingredients:

2 dozen quail eggs, hard-boiled and peeled 10 pack mixed frozen mixed vegetables kilo minced garlic kilo onion, minced

1 kilo red bell pepper, cut into squares kilo cauliflower florets 3 kilos young corn, cut into bite-size pieces 5 packs Crab & Corn Soup

Preparation: Dissolve the contents of the crab and corn soup pack in one cup of hot water. Set aside. In a pan, saute onion and garlic. Add red bell pepper, cauliflower florets and young corn. Once these are cooked, add in the mixed frozen vegetables.

o Red Spaghetti Description:

Ingredients:

1 liter cooking oil 1/2 cloves garlic 1/2 chopped onion 5tali dried parsley cup dried basil

ground black pepper to taste 5 cans Italian-style stewed tomatoes, drained 5plastic crushed red pepper flakes 5 kilos angel hair pasta

Preparation: In a medium saucepan over low heat, warm oil and saute garlic; heat through until the garlic turns translucent, not brown. Add onion and cook over low heat until translucent; 5 to 10 minutes. Add parsley, basil and ground black pepper; stir. Add tomatoes and cover; raise heat to medium and bring to a strong simmer. Lower heat and add red pepper flakes. Cover saucepan and cook for 25 to 35 minutes.
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The sauce can be run in the food processor for 2 to 3 seconds to achieve a more uniform sauce or let the sauce cook over medium-low heat uncovered for 10 minutes or until it thickens. Rice: Plain Rice
Desserts

o Leche Flan Description:

Ingredients:
10 egg yolks (pula ng itlog); well beaten 1 big can evaporated milk 1 big can condense milk 3 tablespoons brown sugar

1 tablespoon vanilla 3 moulds (lyanera) container Aluminum foil 3/4 cup water

Preparation: Mix water and sugar in the moulds. Parboil in very low fire until it turns brown and sticky. Do not overcook the sugar. In a bowl, mix the following ingredients: egg yolks, evaporated milk, condensed milk, and vanilla. Pour the mixture in the moulds and cover with aluminum foil. Steam for about 15 - 20 minutes. Remove from the steamer. Cool it down before serving. o Fruit Salad Description:

Ingredients: 2 (8 ounce) packages cream cheese, softened 1/2 (14 ounce) can sweetened condensed milk 2 (15.25 ounce) cans fruit cocktail 3 tablespoons maraschino cherries, halved

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1 banana, sliced 2 mangoes

2 apples strawberries (optional

Preparation:

Blend together the cream cheese and condensed milk until smooth. Drain the juice from 1 can of the fruit cocktail and add to cream cheese mixture. Add the other can with all its juice, mangoes, apples, cherries, and banana. Mix together. Add extra condensed milk to sweeten if desired. Cover with saran wrap and chill. Mix before serving.

Drinks: Iced Tea C. LOCATION *Suclayin, Arayat, Pampanga at Saint Vincent de Ferrer Pacho *Home Address: #314 Purok04 Suclayin, Arayat, Pampanga D. NUMBER OF GUESTS *150-170 persons -> 150-170 pax E. LABOR REQUIREMENTS *10 persons for the waiter -responsible in serving the needs and wants of the guests. * 1 captain waiter - Person in-charge in checking the performance of his wait staff, in terms of entertaining and serving of the guest

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