264

Name of the Drink Zumo De

Naranja
Orange Juice

Standard Yield One (1)

Serving

Ingredients Unit of Unit Cost of Projected Portion Total

Measurement Ingredients Cost (15%) Size Cost

Orange 1000 g 160.00 184.00 60g 11.04

Water 1 L 15.00 17.25 250ml 4.31

Total Cost 15.35

Beverage Cost Ratio 20%

Computed Selling Price w/o VAT 76.75

VAT 12% 9.21

Computed Selling Price w/ VAT 85.96

Recommended Selling Price 95.00

PROCEDURE:

1. Cut the orange and remove the skin.

2. Extract the juice using juicer.
3. Pour in a glass with ice and add water.
4. Garnish with orange wedge.
 265

Name of the Drink Shirley temple

Standard Yield One (1)

Serving

Ingredients Unit of Unit Cost of Projected Portion Total

Measurement Ingredients Cost (15%) Size Cost

Lemon – lime 1000 ml 50.00 57.50 150 ml 8.63

soda

Grenadine 700 ml 127.50 146.63 25ml 5.24

Maraschino 250 g 160.00 184.00 5 g 3.20

cherry

Total Cost 17.07

Beverage Cost Ratio 20%

Computed Selling Price w/o VAT 85.35

VAT 12% 10.242

Computed Selling Price w/ VAT 95.59

Recommended Selling Price 105.00

PROCEDURE:

1. Pour the lemon – lime soda and ginger ale into a Collins glass
with ice cubes.
2. Add a dash of grenadine.
3. Stir.
4. Garnish with a cherry
 266

Name of the Drink Fizz

Standard Yield One (1) Serving

Ingredients Unit of Unit Cost of Projected Portion Total

Measurement Ingredients Cost (15%) Size Cost

Ginger ale 330 ml 28.50 32.78 115 ml 11.42

Cherry juice 1000 ml 79.00 90.85 115 ml 10.45

concentrate

Maraschino 250 g 160.00 184.00 5 g 3.20

cherry

Total Cost 25.07

Beverage Cost Ratio 20%

Computed Selling Price w/o VAT 125.35

VAT 12% 15.04

Computed Selling Price w/ VAT 140.39

Recommended Selling Price 150.00

PROCEDURE:

1. Place cherry concentrate in a glass.

2. Slowly stir in a ginger ale.
 267

Name of the Drink Virgin Mojito

Standard Yield One (1)

Serving

Ingredients Unit of Unit Cost of Projected Portion Total

Measurement Ingredients Cost (15%) Size Cost

Lemon Juice 1000 ml 103.00 90.85 130 ml 11.81

Sugar syrup 750 ml 180.00 207.00 15 ml 4.14

Mint Leaves 1000 g 160.00 184.00 5 g 0.92

Club Soda 330 ml 24.75 28.46 10 ml 0.86

Total Cost 17.73

Beverage Cost Ratio 20%

Computed Selling Price w/o VAT 80.59

VAT 12% 9.67

Computed Selling Price w/ VAT 90.56

Recommended Selling Price 95.00

PROCEDURE:

1. Take a highball glass Add mint leaves, sugar syrup and lemon
juice. Stir
2. Add crushed ice and top up with soda and sugar syrup.
 268

Name of the Drink Cherry Gimlet

Standard Yield One (1)

Serving

Ingredients Unit of Unit Cost of Projected Portion Total

Measurement Ingredients Cost (15%) Size Cost

Club Soda 330 ml 24.75 28.46 120 ml 10.35

Grenadine 700 ml 127.50 146.63 15 ml 3.14

Maraschino 250 g 160.00 184.00 5 g 3.20

Cherry

Lime Juice 700 ml 103.00 118.45 8 ml 1.35

Total Cost 18.04

Beverage Cost Ratio 20%

Computed Selling Price w/o VAT 90.20

VAT 12% 10.82

Computed Selling Price w/ VAT 101.02

Recommended Selling Price 110.00

PROCEDURE:

1. Pour grenadine, lime juice, and lemon-lime soda over ice in a

shaker. stir for 5 seconds. Pour into a rock glass.
 269

Name of the Drink Citrus Collins

Standard Yield One (1) Serving

Ingredients Unit of Unit Cost of Projected Portion Total

Measurement Ingredients Cost (15%) Size Cost

Grapefruit 1 L 80.00 92.00 50 ml 4.60

juice

Simple syrup 355 ml 89.75 103.21 25 ml 7.27

Lemon juice 700 L 103.00 118.45 25 ml 4.23

Total Cost 16.10

Beverage Cost Ratio 20%

Computed Selling Price w/o VAT 80.50

VAT 12% 9.66

Computed Selling Price w/ VAT 90.16

Recommended Selling Price 100.00

PROCEDURE:

1. Fill a tall glass with ice cubes. In another glass combine

grapefruit juice, lemon juice and simple syrup.
2. Top off with club soda.
3. Garnish with a slice of lime.
 270

Cocktail de
Name of the Drink Harlem

Harlem Cocktail

Standard Yield One (1) Serving

Ingredients Unit of Unit Cost of Projected Portion Total

Measurement Ingredients Cost (15%) Size Cost

Pineapple 1 L 79.00 90.85 120 ml 10.90

juice

Grenadine 700 ml 127.50 146.63 20 ml 4.19

Maraschino 250 g 160.00 184.00 5 g 3.20

Cherry

Total Cost 18.29

Beverage Cost Ratio 20%

Computed Selling Price w/o VAT 91.45

VAT 12% 10.97

Computed Selling Price w/ VAT 102.42

Recommended Selling Price 110.00

PROCEDURE:

1. Pour pineapple juice and grenadine over ice in shaker and shake
until cold.
2. Strain into a cocktail glass.
3. Drop in maraschino cherry.
 271

Name of the Drink Saltamontes

(Grasshopper)

Standard Yield One (1) Serving

Ingredients Unit of Unit Cost of Projected Portion Total

Measurement Ingredients Cost (15%) Size Cost

Crème de 750 ml 344.00 395.60 30 ml 15.82

menthe Syrup

Fresh milk 1000 ml 84.50 97.18 120 ml 11.66

Chocolate 355 ml 89.75 103.21 30 ml 8.20

Syrup

Total Cost 35.68

Beverage Cost Ratio 20%

Computed Selling Price w/o VAT 178.40

VAT 12% 21.41

Computed Selling Price w/ VAT 199.81

Recommended Selling Price 205.00

PROCEDURE:

1. Pour ingredients over ice in shaker and shake vigorously 5

seconds. Pour all contents into a cocktail glass.
 272

Name of the Drink Padrino

(Godfather)

Standard Yield One (1) Serving

Ingredients Unit of Unit Cost of Projected Portion Total

Measurement Ingredients Cost (15%) Size Cost

Ginger ale 330 ml 28.50 32.78 160 ml 15.89

Almond syrup 750 ml 180.00 207.00 30 ml 8.28

Total Cost 24.17

Beverage Cost Ratio 20%

Computed Selling Price w/o VAT 120.85

VAT 12% 14.50

Computed Selling Price w/ VAT 135.35

Recommended Selling Price 145.00

PROCEDURE:

1. Pour all ingredients over ice in an old fashioned glass.

 273

Name of the Drink Aguijón

(Stinger)

Standard Yield One (1) Serving

Ingredients Unit of Unit Cost of Projected Portion Total

Measurement Ingredients Cost (15%) Size Cost

Brandy 1 L 370.00 425.50 60 ml 25.53

Crème de 750 ml 344.00 395.60 30 ml 15.82

Menthe

Total Cost 41.35

Beverage Cost Ratio 20%

Computed Selling Price w/o VAT 206.75

VAT 12% 24.81

Computed Selling Price w/ VAT 231.56

Recommended Selling Price 235.00

PROCEDURE:

1. Put ice cubes into shaker. Pour brandy and crème de menthe over
the ice. Shake vigorously. Strain into old-fashioned glass.
 274

Name of the Drink Cava Sangria

Standard Yield One (1) Serving

Ingredients Unit of Unit Cost of Projected Portion Total

Measurement Ingredients Cost (15%) Size Cost

Champagne 750 ml 210.00 31.50 60 ml

1 L 370.00 425.50 60 ml 25.53

Brandy

White Grape Juice 700 ml 103.00 10 ml 7.61

- - - - -
simple syrup

1 kilo 80.00 10 g
strawberries

1 kilo 30.00 5 g
mint leaves

Total Cost 20.38

Beverage Cost Ratio 20%

Computed Selling Price w/o VAT 101.90

VAT 12% 12.21

Computed Selling Price w/ VAT 114.13

Recommended Selling Price 120.00

PROCEDURE:
1. Stir cava, grape juice, brandy, and simple syrup together in a pitcher.
Serve over ice, garnished with strawberries and mint.
 275

Name of the Drink Tequila Sunrise

Standard Yield One (1) Serving

Ingredients Unit of Unit Cost of Projected Portion Total

Measurement Ingredients Cost (15%) Size Cost

Tequila 700 ml 180.00 207.00 30 ml 8.87

Orange juice 700 ml 103.00 118.45 90 ml 15.23

Grenadine 700 ml 127.50 146.63 15 ml 3.14

Maraschino 250 g 160.00 184.00 5 g 3.68

cherry

Total Cost 30.92

Beverage Cost Ratio 20%

Computed Selling Price w/o VAT 154.60

VAT 12% 18.55

Computed Selling Price w/ VAT 173.15

Recommended Selling Price 180.00

PROCEDURE:

1. Pour the tequila and the orange juice into a highball glass with
ice cubes. Stir.
2. Slowly pour the grenadine around the inside edge of the glass, it
will sink and slowly rise to mix with the other ingredients
naturally.
3. Garnish with the orange slice and cherry.
 276

Name of the Drink Golden

Margarita

Standard Yield One (1) Serving

Ingredients Unit of Unit Cost of Projected Portion Total

Measurement Ingredients Cost (15%) Size Cost

Gold tequila 700 ml 320.00 368.00 30 ml 15.77

Cointreau 750 ml 2061.00 2370.15 8 ml 25.28

Orange juice 700 ml 103.00 118.45 15 ml 1.36

Lime Juice 700 ml 103.00 118.45 15 ml 2.54

Lemon 100 g 80.00 92.00 5g 4.60

Total Cost 49.55

Beverage Cost Ratio 20%

Computed Selling Price w/o VAT 247.75

VAT 12% 29.73

Computed Selling Price w/ VAT 277.48

Recommended Selling Price 285.00

PROCEDURE:

1. Pour the ingredients into a cocktail shaker filled with ice.

Shake well.
2. If, desired, salt the rim of a chilled margarita glass. Strain
the contents into the glass.
3. Garnish with the lime wedge.
 277

Name of the Drink Margarita

Standard Yield One (1) Serving

Ingredients Unit of Unit Cost of Projected Portion Total

Measurement Ingredients Cost (15%) Size Cost

Tequila 700 ml 180.00 207.00 45 ml 13.31

Triple Sec 750 ml 200.00 230.00 30 ml 9.20

Lime Juice 700 ml 103.00 118.45 30 ml 5.08

Lime wedge 100 g 80.00 92.00 5g 4.60

Total Cost 32.19

Beverage Cost Ratio 20%

Computed Selling Price w/o VAT 160.95

VAT 12% 19.31

Computed Selling Price w/ VAT 180.26

Recommended Selling Price 190.00

PROCEDURE:

1. Pour the ingredients into a cocktail shaker with ice cubes. Shake
well.
2. If desired, salt the rim of a chilled margarita glass.
3. Pour contents, with ice, into the glass.
4. Garnish with the lime wedge.
 278

Name of the Drink Screw Driver

Standard Yield One (1) Serving

Ingredients Unit of Unit Cost of Projected Portion Total

Measurement Ingredients Cost (15%) Size Cost

Vodka 700 ml 219.00 251.85 30 ml 10.79

Orange juice 700 ml 103.00 118.45 90 ml 15.23

Maraschino 250 g 160.00 184.00 5 g 3.68

cherry

Total Cost 29.70

Beverage Cost Ratio 20%

Computed Selling Price w/o VAT 148.50

VAT 12% 17.82

Computed Selling Price w/ VAT 166.32

Recommended Selling Price 175.00

PROCEDURE:

1. Build the ingredients in a Collins glass with ice.

2. Stir well.
 279

Name of the Drink Long Island Ice

tea

Standard Yield One (1) Serving

Ingredients Unit of Unit Cost of Projected Portion Total

Measurement Ingredients Cost (15%) Size Cost

Lemon juice 700 ml 103.00 118.45 15 ml 2.54

Vodka 700 ml 219.00 251.85 15 ml 5.40

Light Rum 750 ml 155.00 178.25 15 ml 3.57

Triple Sec 750 ml 200.00 230.00 15 ml 4.60

Gin 350 ml 38.00 34.70 15 ml 1.49

Cola 250 ml 48.75 56.06 10 ml 2.24

Total Cost 19.84

Beverage Cost Ratio 20%

Computed Selling Price w/o VAT 99.20

VAT 12% 11.90

Computed Selling Price w/ VAT 111.10

Recommended Selling Price 120.00

PROCEDURE:

1. Half fill a highball glass with ice cubes and pour in the white
rum, vodka, gin, and Cointreau, tequila and lime juice, then top
up with cola.
2. Stir well with a swizzle stick to combine and garnish with lime
wedge.
 280

Name of the Drink Caribbean

breeze

Standard Yield One (1) Serving

Ingredients Unit of Unit Cost of Projected Portion Total

Measurement Ingredients Cost (15%) Size Cost

Dark rum 750 ml 179.50 206.43 45 ml 12.39

Coconut rum 700 ml 85.00 97.75 45 ml 6.28

Apple juice 2000 ml 165.00 189.75 45 ml 4.27

Cranberry juice 1000 ml 95.75 110.11 45 ml 4.95

Total Cost 27.89

Beverage Cost Ratio 20%

Computed Selling Price w/o VAT 139.45

VAT 12% 16.73

Computed Selling Price w/ VAT 156.18

Recommended Selling Price 165.00

PROCEDURE:

1. Pour ingredients into a highball glass filled with ice. Stir and
serve.
 281

Grenada
Cocktail
Name of the Drink

Standard Yield One (1) Serving

Ingredients Unit of Unit Cost of Projected Portion Total

Measurement Ingredients Cost (15%) Size Cost

Dark rum 750 ml 179.50 206.43 60 ml 16.51

Sweet Vermouth 1 L 525.00 603.75 30 ml 18.11

Orange juice 700 ml 103.00 118.45 30 ml 5.08

Total Cost 39.70

Beverage Cost Ratio 20%

Computed Selling Price w/o VAT 198.50

VAT 12% 23.82

Computed Selling Price w/ VAT 222.32

Recommended Selling Price 230.00

PROCEDURE:

1. Pour all ingredients over the ice into mixing glasses. Strain
into a cocktail glass.
 282

Gin tonic

Name of the Drink

Standard Yield One (1) Serving

Ingredients Unit of Unit Cost of Projected Portion Total

Measurement Ingredients Cost (15%) Size Cost

Gin 350 ml 38.00 43.70 30 ml 3.75

Tonic water 330 ml 45.00 51.75 90 ml 14.11

Lemon 100 g 80.00 92.00 5g 4.60

Total Cost 22.46

Beverage Cost Ratio 20%

Computed Selling Price w/o VAT 112.30

VAT 12% 13.48

Computed Selling Price w/ VAT 125.78

Recommended Selling Price 135.00

PROCEDURE:

1. Pour the ingredients in a highball glass with ice cubes.

2. Stir well.
3. Garnish with lime wedge.
 283

Brewed Coffee

Name of the Drink

Standard Yield One (1)

Serving

Ingredients Unit of Unit Cost of Projected Cost Portion Total

Measurement Ingredients (15%) Size Cost

Ground 1 kg 300.00 345.00 35 g 12.08

Coffee

Total Cost 12.08

Beverage Cost Ratio 20%

Computed Selling Price w/o VAT 60.40

VAT 12% 7.25

Computed Selling Price w/ VAT 67.65

Recommended Selling Price 75.00

PROCEDURES:

1. Spoon ground into carafe (two tablespoons per eight ounces of

water.
2. Pour water just off a boil into carafe, getting all the grounds
wet (they will rise to top). Leave at least ½ to ¾ of an inch of
room between the carafe’s rim and top of the grounds/water.
3. Let ground soak for four minutes.
4. Press filter through grounds to bottom of carafe, then pour.
5. A French press brews the fullest – flavored cup of coffee, thanks
to its stainless steel filter. While a paper filter soaks up to
the coffee’s natural oils, the press filter allows the oils
 284

through. But without a paper filter, there will be a little

coffee sediment at the bottom, so leave that last ship in the
mug.

Caramel
Name of the Drink Macchiato

Standard Yield One (1)

Serving

Ingredients Unit of Unit Cost of Projected Cost Portion Total Cost

Measurement Ingredients (15%) Size

Ground Coffee 1 kg 300.00 345.00 35 g 12.08

Milk 1 L 84.50 97.18 50 ml 4.86

Vanilla Syrup 1 L 110.00 126.50 8 ml 1.01

Total Cost 17.95

Beverage Cost Ratio 20%

Computed Selling Price w/o VAT 89.75

VAT 12% 10.77

Computed Selling Price w/ VAT 100.52

Recommended Selling Price 110.00

PROCEDURE:

1. Combine 2 cups water and 1 ½ cups sugar in a medium saucepan and

bring to a boil.
2. Reduce heat and simmer for 5 minutes, the add ¾ teaspoon vanilla
extract.
3. Remove from the heat and cool.
4. Store in covered container.
5. To make your coffee drink, add two tablespoon of vanilla syrup to
a 16 ounces glass.
 285

6. Add ½ cup fresh brewed espresso followed by ounces of steamed

milk. Stir before drinking.

Cappucino

Name of the Drink

Standard Yield One (1)

Serving

Ingredient Unit of Unit Cost Projected Cost Portion Size Total Cost
s Measuremen of (15%)
t Ingredient
s

Ground 1 kg 300.00 345.00 35 g 12.08

Coffee

Milk 1 L 84.50 97.18 70 ml 6.80

Total Cost 18.88

Beverage Cost Ratio 20%

Computed Selling Price w/o VAT 94.40

VAT 12% 11.33

Computed Selling Price w/ VAT 105.73

Recommended Selling Price 115.00

PROCEDURES:

1. Pour the milk into the espresso until it fill ¾ of the cup.
 286

Soy Milk
Name of the Drink Coffee

Standard Yield One (1)

Serving

Ingredients Unit of Unit Cost Projected Cost Portion Size Total Cost
Measurement of (15%)
Ingredients

Soy milk 1 L 70.00 80.50 120 ml 9.66

Coffee 250 g 270.00 310.50 15 g 18.63

Unrefined 1 kg 46.00 52.90 5 g 0.26

Sugar

Total Cost 28.55

Beverage Cost Ratio 20%

Computed Selling Price w/o VAT 142.75

VAT 12% 17.13

Computed Selling Price w/ VAT 159.88

Recommended Selling Price 165.00

PROCEDURES:
1. Add 60 ml espresso and the sugar into steamed soymilk without
foam in the coffee mug.
 287

Hot Chocolate

Name of the Drink

Standard Yield One (1) Serving

Ingredients Unit of Unit Cost of Projected Portion Total

Measurement Ingredients Cost (15%) Size Cost

Chocolate syrup 700 ml 470.00 540.50 30 ml 23.16

Fresh Milk 1 L 84.50 97.18 60 ml 5.83

Chocolate 700 ml 470.00 540.50 10 ml 7.72

drizzle

Total Cost 36.71

Beverage Cost Ratio 20%

Computed Selling Price w/o VAT 183.55

VAT 12% 22.03

Computed Selling Price w/ VAT 205.58

Recommended Selling Price 215.00

PROCEDURES:
1. Heat milk in to scalding in a medium saucepan. Let it steep for
10 minutes then remove from the heat.
2. Strain and return in the saucepan then reheat milk and mix with
wire whisk.
3. Stir in chocolate until melted and milk is frothy.
 288

Coke
Name of the Drink

Standard Yield One (1) Serving

Ingredients Unit of Unit Cost of Projected Cost Total Cost

Measurement Ingredients (15%)

Coke Classic 330 ml 19.50 22.43 22.43

Total Cost 22.43

Mark – Up % 200%

Computed Selling Price w/o VAT 67.29

Computed Selling Price w/ VAT 75.36

Recommended Selling Price 85.00

Sprite
Name of the Drink

Standard Yield One (1) Serving

Ingredients Unit of Unit Cost of Projected Cost Total Cost

Measurement Ingredients (15%)

Sprite 330 ml 19.50 22.43 22.43

Total Cost 22.43

 289

Mark – Up % 200%

Computed Selling Price w/o VAT 67.29

Computed Selling Price w/ VAT 75.36

Recommended Selling Price 85.00

Royal
Name of the Drink

Standard Yield One (1) Serving

Ingredients Unit of Unit Cost of Projected Cost Total Cost

Measurement Ingredients (15%)

Royal 330 ml 19.50 22.43 22.43

Total Cost 22.43

Mark up % 200%

Computed Selling Price w/o VAT 67.29

Computed Selling Price w/ VAT 75.36

Recommended Selling Price 85.00

Del Monte Juice

Name of the Drink Pineapple
,Orange, Mango,
Four Seasons

Standard Yield One (1) Serving

Ingredients Unit of Unit Cost of Projected Cost Total Cost

Measurement Ingredients (15%)

Juice (Del 240 ml 21.75 25.01 25.01

Monte)

Total Cost 25.01

 290

Mark up % 200%

Computed Selling Price w/o VAT 75.03

Computed Selling Price w/ VAT 84.03

Recommended Selling Price 90.00

Name of the Drink Sola Iced tea

Standard Yield One (1) Serving

Ingredients Unit of Unit Cost of Projected Cost Total Cost

Measurement Ingredients (15%)

Bottled Ice 240 ml 35.00 40.25 40.25

tea

Total Cost 40.25

Mark – Up % 200%

Computed Selling Price w/o VAT 120.75

Computed Selling Price w/ VAT 135.24

Recommended Selling Price 140.00

Buko Juice

Name of the Drink

Standard Yield One (1) Serving

Ingredients Unit of Unit Cost of Projected Cost Total Cost

Measurement Ingredients (15%)

Buko juice 1 pc 35.00 40.25 40.25

 291

Total Cost 40.,25

Mark – Up % 200%

Computed Selling Price w/o VAT 120.75

Computed Selling Price w/ VAT 135.24

Recommended Selling Price 140.00

San Mig Light

Name of the Drink

Standard Yield One (1) Serving

Ingredients Unit of Unit Cost of Projected Cost Total Cost

Measurement Ingredients (15%)

San Mig Light 330 ml 30.00 34.50 34.50

(Proof 5%)

Total Cost 34.50

Mark – Up % 200%

Computed Selling Price w/o VAT 103.50

Computed Selling Price w/ VAT 115.92

Recommended Selling Price 125.00

San Miguel Pale

Name of the Drink Pilsen

Standard Yield One (1) Serving

Ingredients Unit of Unit Cost of Projected Cost Total

Measurement Ingredients (15%) Cost

San Miguel Pale 330 ml 30.00 34.50 34.50

Pilsen (Proof 5%)
 292

Total Cost 34.50

Mark – Up % 200%

Computed Selling Price w/o VAT 103.50

Computed Selling Price w/ VAT 115.92

Recommended Selling Price 125.00

Red Horse
Name of the Drink

Standard Yield One (1) Serving

Ingredients Unit of Unit Cost of Projected Cost Total

Measurement Ingredients (15%) Cost

Red Horse 330 ml 30.00 34.50 34.50

(Proof 6.8%)

Total Cost 34.50

Mark – Up % 200%

Computed Selling Price w/o VAT 103.50

Computed Selling Price w/ VAT 115.92

Recommended Selling Price 125.00

 293

San Mig Lighz

Name of the Drink

Standard Yield One (1) Serving

Ingredients Unit of Unit Cost of Projected Cost Total Cost

Measurement Ingredients (15%)

San Mig Light 330 ml 26.75 30.76 30.76

(Proof 5%)

Total Cost 30.76

Mark – Up % 200%

Computed Selling Price w/o VAT 92.28

Computed Selling Price w/ VAT 103.35

Recommended Selling Price 110.00

Red Horse
Name of the Drink

Standard Yield One (1) Serving

Ingredients Unit of Unit Cost of Projected Cost Total Cost

Measurement Ingredients (15%)

Red Horse Beer 330 ml 26.75 30.76 30.76

(Proof 15%)
 294

Total Cost 30.76

Mark – Up % 200%

Computed Selling Price w/o VAT 92.28

Computed Selling Price w/ VAT 103.35

Recommended Selling Price 110.00

San Mig
Lemon/Apple
Name of the Drink

Standard Yield One (1) Serving

Unit of Unit Cost of Projected Cost

Ingredients Total Cost
Measurement Ingredients (15%)

San Mig
Lemon/Apple 330 ml 23.75 .31 27.31
(Proof 3%)

Total Cost 27.31

Mark – Up % 200%

Computed Selling Price w/o VAT 81.93

Computed Selling Price w/ VAT 91.76

Recommended Selling Price 100.00

Name of the Drink San Miguel Pale

Pilsen

Standard Yield One (1) Serving

Ingredients Unit of Unit Cost of Projected Cost Total

Measurement Ingredients (15%) Cost

San Miguel Pale 320 ml 23.75 27.31 27.31

Pilsen
 295

Total Cost 27.31

Mark – Up % 200%

Computed Selling Price w/o VAT 81.93

Computed Selling Price w/ VAT 91.76

Recommended Selling Price 100.00

EgotRosso Merlot
Name of the Drink Sangivese 2014

Standard Yield One (1) Bottle

Ingredients Unit of Unit Cost of Projected Cost Total Cost

Measurement Ingredients (15%)

Red wine 750 ml 549.00 613.35 613.75

Total Cost 613.75

Mark – Up % 200%
Computed Selling Price w/o VAT 1,841.25
VAT 12% 220.95
Computed Selling Price w/ VAT 2,062.20
Recommended Selling Price 2,070.00

EgotRosso
Merlot
Sangivese
2014
Name of the Drink

Standard Yield One (1) Glass

Ingredients Unit of Unit Cost of Projected Cost Portion Size Total Cost
Measurement Ingredients (15%)

Red wine 750 ml 549.00 613.35 50 ml 40.89

Total Cost 40.89

 296

Mark – up % 200%

Computed Selling Price w/o VAT 122.67

VAT 12% 14.72

Computed Selling Price w/ VAT 137.39

Recommended Selling Price 145.00

Domaine Sainte
Eugenie Le clos
Name of the Drink
2013

Standard Yield One (1) Bottle

Ingredients Unit of Unit Cost of Projected Cost Total Cost

Measurement Ingredients (15%)

Red wine 750 ml 619.00 711.85 711.85

Total Cost 711.85

Mark – Up % 200%

Computed Selling Price w/o VAT 2,135.55

VAT 12% 256.27

Computed Selling Price w/ VAT 2,391.82

Recommended Selling Price 2,400.00

 297

Domaine Sainte
Eugenie Le
clos 2013
Name of the Drink

Standard Yield One (1) Glass

Ingredients Unit of Unit Cost of Projected Cost Portion Total

Measurement Ingredients (15%) Size Cost

Red wine 750 ml 619.00 711.85 50 ml 47.46

Total Cost 47.46

Mark – up % 200%

Computed Selling Price w/o VAT 142.38

VAT 12% 17.09

Computed Selling Price w/ VAT 159.47

Recommended Selling Price 165.00

 298

force de france
Name of the Drink
- Costieres de
nimes 2008

Standard Yield One (1) Bottle

Ingredients Unit of Unit Cost of Projected Cost Total Cost

Measurement Ingredients (15%)

Red wine 750 ml 660.00 759.00 759.00

Total Cost 759.00

Mark – Up % 200%

Computed Selling Price w/o VAT 2,277.00

VAT 12% 273.24

Computed Selling Price w/ VAT 2,550.24

Recommended Selling Price 2,555.00

 299

force de
france –
Costieres de
Name of the Drink nimes 2008 1
bottle

Standard Yield One (1) Glass

Ingredients Unit of Unit Cost of Projected Portion Total

Measurement Ingredients Cost (15%) Size Cost

Red wine 750 ml 660.00 759.00 50 ml 50.60

Total Cost 50.60

Mark – up % 200%

Computed Selling Price w/o VAT 151.80

VAT 12% 18.22

Computed Selling Price w/ VAT 170.02

Recommended Selling Price 175.00

 300

Karri Oak
Cabernet Merlot
Name of the Drink

Standard Yield One (1) Bottle

Ingredients Unit of Unit Cost of Projected Cost Total Cost

Measurement Ingredients (15%)

Red wine 750 ml 770.00 885.50 885.50

Total Cost 885.50

Mark – Up % 200%

Computed Selling Price w/o VAT 2,656.50

VAT 12% 318.78

Computed Selling Price w/ VAT 2,975.28

Recommended Selling Price 2,980.00

 301

Karri Oak
Cabernet
Name of the Drink
Merlot

Standard Yield One (1) Glass

Ingredients Unit of Unit Cost of Projected Cost Portion Total

Measurement Ingredients (15%) Size Cost

Red wine 750 ml 770.00 885.50 50 ml 59.03

Total Cost 59.03

Mark – up % 200%

Computed Selling Price w/o VAT 177.09

VAT 12% 21.25

Computed Selling Price w/ VAT 198.34

Recommended Selling Price 205.00

EgotBiancoTrebb
iano Chardonnay
Name of the Drink

Standard Yield One (1) Bottle

Ingredients Unit of Unit Cost of Projected Cost Total Cost

Measurement Ingredients (15%)
 302

White wine 750 ml 549.00 613.35 613.35

Total Cost 613.35

Mark – Up % 200%

Computed Selling Price w/o VAT 1,840.05

VAT 12% 220.81

Computed Selling Price w/ VAT 2,060.86

Recommended Selling Price 2,065.00

EgotBiancoTrebbian
o Chardonnay

Name of the Drink

Standard Yield One (1) Glass

Ingredient Unit of Unit Cost of Projected Cost Portion Size Total Cost
s Measuremen Ingredients (15%)
t

White wine 750 ml 660.00 759.00 50 ml 50.60

Total Cost 50.60

Mark – up % 200%

Computed Selling Price w/o VAT 151.80

VAT 12% 18.22

 303

Computed Selling Price w/ VAT 170.02

Recommended Selling Price 175.00

Lumiere de
france Vin du
Name of the Drink
Gard

Standard Yield One (1) Bottle

Ingredients Unit of Unit Cost of Projected Cost Total Cost

Measurement Ingredients (15%)

White wine 750 ml 450.00 517.50 517.50

Total Cost 517.50

Mark – Up % 200%

Computed Selling Price w/o VAT 1,552.50

VAT 12% 186.30

Computed Selling Price w/ VAT 1,738.80

Recommended Selling Price 1,745.00

 304

Lumiere de
france Vin du
Gard
Name of the Drink

Standard Yield One (1) Glass

Ingredients Unit of Unit Cost of Projected Cost Portion Total

Measurement Ingredients (15%) Size Cost

White wine 750 ml 450.00 517.50 50 ml 34.50

Total Cost 34.50

Mark – up % 200%

Computed Selling Price w/o VAT 103.50

VAT 12% 12.42

Computed Selling Price w/ VAT 115.92

Recommended Selling Price 120.00

 305

Ferraud&Filsbla
nc
Name of the Drink

Standard Yield One (1) Bottle

Ingredients Unit of Unit Cost of Projected Cost Total Cost

Measurement Ingredients (15%)

White wine 750 ml 990.00 1,138.50 1,138.50

Total Cost 1,138.50

Mark – Up % 200%

Computed Selling Price w/o VAT 3,415.50

VAT 12% 409.86

Computed Selling Price w/ VAT 3,825.36

Recommended Selling Price 3,830.00

 306

erraud&Filsblan
Name of the Drink c

Standard Yield One (1) Glass

Ingredient Unit of Unit Cost of Projected Cost Portion Size Total Cost
s Measuremen Ingredients (15%)
t

White wine 750 ml 990.00 1,1318.50 50 ml 75.90

Total Cost 75.90

Mark – up % 200%

Computed Selling Price w/o VAT 227.70

VAT 12% 27.32

Computed Selling Price w/ VAT 255.02

Recommended Selling Price 260.00

 307

September Hill
Chardoannay
Name of the Drink

Standard Yield One (1) Bottle

Ingredients Unit of Unit Cost of Projected Cost Total Cost

Measurement Ingredients (15%)

White wine 750 ml 849.00 976.35 976.35

Total Cost 976.35

Mark – Up % 200%

Computed Selling Price w/o VAT 2,929.05

VAT 12% 351.49

Computed Selling Price w/ VAT 3,280.54

Recommended Selling Price 3,285.00

 308

September Hill
Chardoannay
Name of the Drink

Standard Yield One (1) Glass

Ingredients Unit of Unit Cost of Projected Portion Total

Measurement Ingredients Cost (15%) Size Cost

White wine 750 ml 849.00 976.35 50 ml 65.09

Total Cost 65.09

Mark – up % 200%

Computed Selling Price w/o VAT 195.27

VAT 12% 23.43

Computed Selling Price w/ VAT 218.70

Recommended Selling Price 225.00

 309

JANUARY PROMOTION
Product Production Cost Quantity Cost
Calendar Pan 70.00 100 7,000.00
Total Cost: 7,000.00
Table 69: Monthly Promotion Costing January
FEBRUARY PROMOTION
Menu: Name of Food Raw Cost
Appetizer: Cheesy Ham and Celery Savory 34.85
Soup: Tomato and Red Pepper Soup 26.77
Salad: Red Hot Slaw 30.51
Main Course:
Chicken Grilled Chicken with Lemon and Honey 75.84
Pork Pork Stroganoff 58.20
Side Dish Sweet and Sour Stir-fry 26.82

Dessert: Cheese Heart with Strawberry Sauce 57.70

Beverage: Iced Tea 4.36

Total 315.05
Food Cost Ratio 35%
CSP/Serving W/O VAT 900.14
CSP/Serving W/ VAT 1,008.15
X 2 Pax
TOTAL Cost: 2,016.31
RECOMMENDED SELLING PRICE: 2,199.00

Product Production Cost Quantity Cost

Red Rose 15 100 1,500.00
Total Cost: 150.00
Table 70: Monthly Promotion Costing February

MARCH PROMOTION
Menu: Name of Food Raw Cost
Beverage: Luscious Smoothie 28.39
Total 28.39
Food Cost Ratio 35%
CSP/Serving W/O VAT 81.11
CSP/Serving W/ VAT 90.84
X 100 Pax
TOTAL Cost: 9,084
Table 71: Monthly Promotion Costing March
APRIL PROMOTION
Menu: Name of Food Raw Cost
Beverage: Iced Tea 4.36
Total 4.36
Food Cost Ratio 35%
CSP/Serving W/O VAT 12.46
CSP/Serving W/ VAT 13.96
X 6 Pax
TOTAL Cost: 83.76
RECOMMENDED SELLING PRICE: 90.00
Table 72: Monthly Promotion Costing April
 310

JUNE PROMOTION
Menu: Name of Food Raw Cost
Appetizer: Pineapple Rumaki 36.51
Soup: Tomato and Red Pepper Soup 26.77
Salad: Spinach Salad 30.72
Main Course:
Chicken Grilled Chicken with Lemon 75.84
and Honey
Pork Pineapple Pot Roast 68.53
Side Dish Ratatouille Vegetable Grill 45.14

Dessert: Fiesta Yema Tart 28.37

Beverage: Iced Tea 4.36

Total 285.52
Food Cost Ratio 35%
CSP/Serving W/O VAT 815.77
CSP/Serving W/ VAT 913.66
RECOMMENDED SELLING PRICE: For Adult 1000.00
For Children 500.00

Table 73: Monthly Promotion Costing June

SEPTEMBER PROMOTION
Menu: Name of Food Raw Cost
Beverage: Brewed Coffee 12.08
Total 12.08
Food Cost Ratio 35%
CSP/Serving W/O VAT 34.51
CSP/Serving W/ VAT 38.65
X 100 Pax
TOTAL Cost: 6,865.00
Table 74: Monthly Promotion Costing September

OCTOBER PROMOTION
Product Production Cost Quantity Cost
Bismuth T - Shirt 200.00 50 10,000.00
Total Cost: 10,000.00
Table 75: Monthly Promotion Costing October
 311

NOVEMBER PROMOTION
Menu: Name of Food Raw Cost
Appetizer: Pineapple Rumaki 36.51
Soup: Tomato and Red Pepper Soup 26.77
Salad: Red Hot Slaw 30.51
Main Course:
Pork Supreme Steak 70.57
Pork Stroganoff 68.20
Side Dish Ratatouille Vegetable Grill 45.14

Dessert: Mixed Fruit Brulees 72.37

No Bake Fruity Cheesecake 54.34
Beverage: Iced Tea 4.36
Total 408.77
Food Cost Ratio 35%
CSP/Serving W/O VAT 1,167.91
CSP/ Serving W/ VAT 1,308.06
RECOMMENDED SELLING PRICE: For Adult 1,400.00
For Children 700.00
Table 76: Monthly Promotion Costing November

DECEMBER PROMOTION
Menu: Name of Food Raw Cost
Appetizer: Pineapple Rumaki 36.51
Soup: Tomato and Red Pepper Soup 26.77
Salad: Root Vegetables 37.34
Main Course:
Beef Beef and Orange Curry 60.78
Pork Pork Stroganoff 68.20
Seafood Tuna Steaks with Fragrant Spices and 56.27
Lime
Side Dish Ratatouille Vegetable Grill 45.14

Dessert: Fiesta Yema Tart 28.37

Mixed Fruit Brulees 72.37
Super Rocky Road 21.05
Beverage: Iced Tea 4.36
Total 457.14
Food Cost Ratio 35%
CSP/Serving W/O VAT 1,306.11
CSP/ Serving W/ VAT 1,462.84
RECOMMENDED SELLING PRICE: 1,599.00
Table 77: Monthly Promotion Costing December
 312

Debut Package A (Bronze) (100 Pax)

Menu: Name of Food Raw Cost
Appetizer: Bronze Cheese Bread 22.76
Soup: White Crystal Cream Soup 16.27
Salad: Emerald Ensalada 26.27
Main Course:
Chicken Equatorial Gem Chicken 60.61
Pork Bronze Pork Picadillo 54.73
Seafood Volcanic Salmon w/ Mayo 48.29

Dessert: Yellow Diamond 16.56

Steamed Rice 4.00

Beverage: Iced Tea 4.36
Total 253.85
Food Cost Ratio 35%
CSP/Serving 725.29
X 100 Pax
72,529.00

INCLUSIONS QUANTITY PRICE COST

Cake 1 4,000.00 4,000.00
Set-up 2,000.00 2,000.00
Sound System and Smoke Machine 1 15,000.00 15,000.00
Stage Backdrop 1 1,500.00 1,500.00
Flower Centerpiece (Round Tables) 10 25.00 250.00
Flower Centerpiece
1 35.00 35.00
(Presidential Table)
Table number and menu card 15 3.00 45.00
Roses 18 12.00 216.00
Candles 18 20.00 360.00
Balloons 18 10.00 180.00
Photographer/videographer 1 15,000.00 15,000.00
Photo booth (3 hours) 1 5,000.00 5,000.00
Floral Arch 1 2,500.00 2,500.00
Emcee 1 1,500.00 1,500.00
Incidentals or Breakages 5,000.00
TOTAL: 52,586.00
MARK-up% 150%
TOTAL COST: 131,465

Plus: Deluxe Room 6,500.00

Buffet menu with one round beverage: 72,529.00

Computed Price without VAT 210,494.00

Computed Price with VAT 235,753.00
Packages Rate for 100 pax ₱240,000.00

Charge per head in excess of 100 pax 1,300.00

Table 78: Debut Package A
 313

Debut Package B (Silver) (100 Pax)

Menu: Name of Food Raw Cost
Appetizer: Topaz Ajilo 34.21
Soup: Red Ruby Pepper Soup 30.12
Salad: Tourmaline Salad 33.41
Main Course:
Chicken Treasure Costa Brava 47.92
Pork Crusty Bronze Liempo 59.19
Seafood Calcium aLa Salmon 50.38

Dessert: Garnet Flan Tart 25.89

Steamed Rice 4.00

Beverage: Iced Tea 4.36
Total 289.48
Food Cost Ratio 35%
CSP/Serving 827.09
X 100 Pax
82.709.00

INCLUSIONS QUANTITY PRICE COST

Cake 1 4,000.00 4,000.00
Set-up 2,000.00 2,000.00
Sound System and Smoke Machine 1 15,000.00 15,000.00
Stage Backdrop 1 1,500.00 1,500.00
Flower Centerpiece
10 25.00 250.00
(Round Tables)
Flower Centerpiece
1 35.00 35.00
(Presidential Table)
Table number and menu card 15 3.00 45.00
Roses 18 12.00 216.00
Candles 18 20.00 360.00
Balloons 18 10.00 180.00
Photographer/videographer 1 15,000.00 15,000.00
Photo booth (3 hours) 1 5,000.00 5,000.00
Floral Arch 1 2,500.00 2,500.00
Emcee 1 1,500.00 1,500.00
Incidentals or Breakages 5,000.00
TOTAL: 52,586.00
MARK-up% 150%
TOTAL COST: 131,465

Plus: Deluxe Room 6,500.00

Buffet menu with one round beverage: 82.709.00

Computed Price without VAT 220,674.00

Computed Price with VAT 247,154.00
Packages Rate for 100 pax ₱250,000.00

Charge per head in excess of 100 pax 1,600.00

Table 79: Debut Package B
 314

Debut Package C (Gold) (100 Pax)

Menu: Name of Food Raw Cost
Appetizer: Topaz Ajilo 34.21
Soup: Red Ruby Pepper Soup 30.12
Salad: Tourmaline Salad 33.41
Main Course:
Chicken Equatorial Gem Chicken 60.61
Pork Crusty Bronze Liempo 54.73
Seafood Calcium aLa Salmon 48.29

Dessert: Garnet Flan Tart 25.89

Yellow Diamond 16.56
Steamed Rice 4.00
Beverage: Iced Tea 4.36
Total 312.18
Food Cost Ratio 35%
CSP/Serving 891.94
X 100 Pax
89,194.00

INCLUSIONS QUANTITY PRICE COST

Cake 1 4,000.00 4,000.00
Set-up 2,000.00 2,000.00
Sound System and Smoke Machine 1 15,000.00 15,000.00
Stage Backdrop 1 1,500.00 1,500.00
Flower Centerpiece
10 25.00 250.00
(Round Tables)
Flower Centerpiece
1 35.00 35.00
(Presidential Table)
Table number and menu card 15 3.00 45.00
Roses 18 12.00 216.00
Candles 18 20.00 360.00
Balloons 18 10.00 180.00
Photographer/videographer 1 15,000.00 15,000.00
Photo booth (3 hours) 1 5,000.00 5,000.00
Floral Arch 1 2,500.00 2,500.00
Emcee 1 1,500.00 1,500.00
Incidentals or Breakages 5,000.00
TOTAL: 52,586.00
MARK-up% 150%
TOTAL COST: 131,465

Plus: Deluxe Room 6,500.00

Buffet menu with one round beverage: 89,194.00

Computed Price without VAT 227,159.00

Computed Price with VAT 254,418.00
Packages Rate for 100 pax ₱270,000.00

Charge per head in excess of 100 pax 1,750.00

Table 80: Debut Package C
 315

Wedding Package A (Bronze) (100 Pax)

Menu: Name of Food Raw Cost
Appetizer: Topaz Ajilo 34.21
Soup: White Crystal Cream Soup 16.27
Salad: Emerald Ensalada 26.27
Main Course:
Chicken Treasure Costa Brava 47.92
Pork Crusty Bronze Liempo 54.73
Seafood Volcanic Salmon w/ Mayo 48.29

Dessert: Yellow Diamond 16.56

Steamed Rice 4.00

Beverage: Iced Tea 4.36
Total 252.61
Food Cost Ratio 35%
CSP/Serving 721.74
X 100 Pax
72,174.00

INCLUSIONS QUANTITY PRICE COST

Cake 1 5,000 5,000
Bridal Car with bouquet 1 15,000 15,000
Set-up 3,000 3,000
Breakfast 2 200 400
Dove 2 750 1,500
Sparkling Wine 1 250 250
Guest Book with Pen 1 150 150
Flower Centerpiece
10 25 250
(Round Tables)
Flower Centerpiece
1 100 100
(Presidential Table)
Arch Entrance 1 2,500 2,500
Sound System and Smoke Machine 1 15,000 15,000
Emcee 1 5,000 5,000
Table number and menu card 15 3 45
Incidentals or Breakages 5,000
TOTAL: 54,695
MARK-up% 150%
TOTAL COST: 136,737.50

Plus: Deluxe Room 6,500.00

Buffet menu with one round beverage: 72,174.00

Computed Price without VAT 215,411.50

Computed Price with VAT 241,260.88
Selling Price ₱240,000.00

Charge per head in excess of 100 pax 1,300.00

Table 81: Wedding Package A
 316

Wedding Package B (Silver) (100 Pax)

Menu: Name of Food Raw Cost
Appetizer: Peridot Cucumber Mousse 47.48
Soup: Red Ruby Pepper Soup 30.12
Salad: Tourmaline Salad 33.41
Main Course:
Chicken Treasure Costa Brava 47.92
Beef Tropicana Beef Gems 66.63
Seafood Volcanic Salmon w/ Mayo 48.29
Dessert: Garnet Flan Tart 25.89

Steamed Rice 4.00

Beverage: Iced Tea 4.36
Total 308.10
Food Cost Ratio 35%
CSP/Serving 880.29
X 100 Pax
88,029.00

INCLUSIONS QUANTITY PRICE COST

Cake 1 5,000 5,000
Bridal Car with bouquet 1 15,000 15,000
Set-up 3,000 3,000
Breakfast 2 200 400
Dove 2 750 1,500
Sparkling Wine 1 250 250
Guest Book with Pen 1 150 150
Flower Centerpiece
10 25 250
(Round Tables)
Flower Centerpiece
1 100 100
(Presidential Table)
Arch Entrance 1 2,500 2,500
Sound System and Smoke Machine 1 15,000 15,000
Emcee 1 5,000 5,000
Table number and menu card 15 3 45
Incidentals or Breakages 5,000
TOTAL: 54,695
MARK-up% 150%
TOTAL COST: 136,737.50

Plus: Deluxe Room 6,500.00

Buffet menu with one round beverage: 88,029.00

Computed Price without VAT 231,266.50

Computed Price with VAT 259,018.48
Selling Price ₱255,000.00

Charge per head in excess of 100 pax 1,600.00

Table 82: Wedding Package B
 317

Wedding Package C (Gold) (100 Pax)

Menu: Name of Food Raw Cost
Appetizer: Peridot Cucumber Mousse 47.48
Soup: Red Ruby Pepper Soup 30.12
Salad: Tourmaline Salad 33.41
Main Course:
Chicken Equatorial Gem Chicken 60.61
Beef Tropicana Beef Gems 66.63
Seafood Volcanic Salmon w/ Mayo 48.29

Dessert: Garnet Flan Tart 25.89

Yellow Diamond 16.56
Steamed Rice 4.00
Beverage: Iced Tea 4.36
Total 337.35
Food Cost Ratio 35%
CSP/Serving 963.86
X 100 Pax
96,386.00

INCLUSIONS QUANTITY PRICE COST

Cake 1 5,000 5,000
Bridal Car with bouquet 1 15,000 15,000
Set-up 3,000 3,000
Breakfast 2 200 400
Dove 2 750 1,500
Sparkling Wine 1 250 250
Guest Book with Pen 1 150 150
Flower Centerpiece
10 25 250
(Round Tables)
Flower Centerpiece
1 100 100
(Presidential Table)
Arch Entrance 1 2,500 2,500
Sound System and Smoke Machine 1 15,000 15,000
Emcee 1 5,000 5,000
Table number and menu card 15 3 45
Incidentals or Breakages 5,000
TOTAL: 54,695
MARK-up% 150%
TOTAL COST: 136,737.50

Plus: Deluxe Room 6,500.00

Buffet menu with one round beverage: 96,386.00

Computed Price without VAT 239,623.00

Computed Price with VAT 268,377.76
Selling Price ₱270,000.00

Charge per head in excess of 100 pax 1,750.00

Table 83: Wedding Package C
 318

Birthday Package A (Pearl)(100 Pax)

Menu: Name of Food Raw Cost
Appetizer: Golden Tater Skins 18.43
Soup: Creamy Carrot Soup 16.30
Salad: Emerald Ensalada 26.27
Main Course:
Chicken Treasure Costa Brava 47.92
Pork Bronze Pork Picadillo 54.73
Seafood Volcanic Salmon w/ Mayo 48.29

Dessert: Yellow Diamond 16.56

Steamed Rice 4.00
Beverage: Iced Tea 4.36
Total 236.86
Food Cost Ratio 35%
CSP/Serving 676.74
X 100 Pax
67,674.00

INCLUSIONS QUANTITY PRICE COST

Cake 1 2,000 2,000
Backdrop 1 1,000 1,000
Set-up 2,000 2,000
Balloons 55 10 550
Birthday Hat 150 15 2,250
Arch Balloons 1 1,000 1,000
Clown/Magician 1 2,500 2,500
Photo Booth 1 5,000 5,000
Centerpiece 10 20 200
Sound System 1 5,000 5,000
Emcee 1 1,500 1,500
Incidental Charges 5,000
TOTAL: 28,000.00
MARK-up% 150%
TOTAL COST: 70,000.00

Plus: Buffet 67,674.00

Computed Price without VAT 137,674.00

Computed Price with VAT 154,194.88
Selling Price ₱155,000.00

Charge per head in excess of 100 pax 865.00

Table 84: Birthday Package A
 319

Birthday Package B (Opal) (100 Pax)

Menu: Name of Food Raw Cost

Appetizer: Golden Tater Skins 18.43
Soup: Red Ruby Pepper Soup 30.12
Salad: Tourmaline Salad 26.27
Main Course:
Chicken Treasure Costa Brava 47.92
Pork Bronze Pork Picadillo 54.73
Seafood Calcium aLa Salmon 50.38

Dessert: Garnet Flan Tart 25.89

Steamed Rice 4.00
Beverage: Iced Tea 4.36
Total 262.10
Food Cost Ratio 35%
CSP/Serving 748.86
X 100 Pax
74,886.00

INCLUSIONS QUANTITY PRICE COST

Cake 1 2,000 2,000
Backdrop 1 1,000 1,000
Set-up 2,000 2,000
Balloons 55 10 550
Birthday Hat 150 15 2,250
Arch Balloons 1 1,000 1,000
Clown/Magician 1 2,500 2,500
Photo Booth 1 5,000 5,000
Centerpiece 10 20 200
Sound System 1 5,000 5,000
Emcee 1 1,500 1,500
Incidental Charges 5,000
TOTAL: 28,000.00
MARK-up% 150%
TOTAL COST: 70,000.00

Plus: Buffet 74,886.00

Computed Price without VAT 144,886.00

Computed Price with VAT 162,272.84
Selling Price ₱165,000.00

Charge per head in excess of 100 pax 1,200.00

Table 85: Birthday Package B
 320

Conference Package A (Pearl) (100 Pax)

Menu: Name of Food Raw Cost

Appetizer: Golden Tater Skins 18.43
Soup: Creamy Carrot Soup 16.30
Salad: Emerald Ensalada 26.27
Main Course:
Chicken Treasure Costa Brava 47.92
Pork Bronze Pork Picadillo 54.73
Seafood Volcanic Salmon w/ Mayo 48.29

Dessert: Yellow Diamond 16.56

Steamed Rice 4.36
Beverage: Iced Tea 4.00
Total 236.86
Food Cost Ratio 35%
CSP/Serving 676.74
X 100 Pax
67,674.00

Menu: Name of Food Raw Cost

Snack: Chorizo 32.29
Beverage: Iced Tea 4.36
Coffee 12.08
Total 48.73
Food Cost Ratio 35%
CSP/Serving 139.23
X 100 Pax
13,923

INCLUSIONS QUANTITY PRICE COST

Sound System 1 5,000 5,000
Emcee 1 1,500 1,500
Table Number 10 5 50
Coffee Sachet 150 3 450
Coffee Creamer 150 7 1,050
Sugar 150 5 750
Water 1 gal 30 30
Bottled Water 120 10 1,200
Pen 120 5 600
Note Pad 120 20 2,400
Incidental Charges 5,000
TOTAL: 18,030
MARK-up% 150%
TOTAL COST: 45,075.00

PLUS: SET AM$PM SNACKS 13,923.00

SET LUNCH 67,674.00

Computed Price without VAT 126.672.00

Computed Price with VAT 141,872.64
Selling Price ₱145,000.00

Selling Price 1,100.00

Table 86: Conference Package A
 321

Conference Package B (Opal) (100 Pax)

Menu: Name of Food Raw Cost

Appetizer: Golden Tater Skins 18.43
Soup: Red Ruby Pepper Soup 30.12
Salad: Tourmaline Salad 26.27
Main Course:
Chicken Treasure Costa Brava 47.92
Pork Bronze Pork Picadillo 54.73
Beef Beef with Oyster Sauce 66.63

Dessert: Garnet Flan Tart 25.89

Steamed Rice 4.00
Beverage: Iced Tea 4.36
Total 278.35
Food Cost Ratio 35%
CSP/Serving 795.29
X 100 Pax
79,529.00

Menu: Name of Food Raw Cost

Snack: Chocolate Doughnut 16.47
Beverage: Iced Tea 4.36
Coffee 12.08
Total 32.91
Food Cost Ratio 35%
CSP/Serving 94.03
X 100 Pax
9,403.00

INCLUSIONS QUANTITY PRICE COST

Sound System 1 5,000 5,000
Emcee 1 1,500 1,500
Table Number 10 5 50
Coffee Sachet 150 3 450
Coffee Creamer 150 7 1,050
Sugar 150 5 750
Water 1 gal 30 30
Bottled Water 120 10 1,200
Pen 120 5 600
Note Pad 120 20 2,400
Incidental Charges 5,000
TOTAL: 18,030
MARK-up% 150%
TOTAL COST: 45,075

PLUS: SET AM$PM SNACKS 9,403.00

SET LUNCH 79,529.00

Computed Price without VAT 134,007.00

Computed Price with VAT 150,087.84
Selling Price ₱155,000.00

Selling Price 1,445.00

Table 87: Conference Package B
 322

Baptismal Package A (Pearl) (100 Pax)

Menu: Name of Food Raw Cost

Appetizer: Golden Tater Skins 18.43
Soup: Creamy Carrot Soup 16.30
Salad: Emerald Ensalada 26.27
Main Course:
Chicken Treasure Costa Brava 47.92
Beef Bronze Pork Picadillo 54.73
Seafood Volcanic Salmon w/ Mayo 48.29

Dessert: Yellow Diamond 16.56

Steamed Rice 4.00
Beverage: Iced Tea 4.36
Total 236.86
Food Cost Ratio 35%
CSP/Serving 676.74
X 100 Pax
67,674.00

INCLUSIONS QUANTITY PRICE COST

Backdrop 1 1,000 1,000
Set-up 1 1,500 1,500
Centerpiece 10 20 200
Balloons 55 10 550
Table Number 10 5 50
Souvenir Item 120 55 6,600
Photo Booth 1 5,000 5,000
Sound System 1 5,000 5,000
Incidental Charges 5,000
TOTAL: 24,900
MARK-up% 150%
TOTAL COST: 62,250.00

Plus: Buffet 67,674.00

Computed Price without VAT 129,924.00

Computed Price with VAT 145,514.88
Selling Price ₱150,000.00

Charge per head in excess of 100 pax 865.00

Table 88: Baptismal Package A
 323

Baptismal Package B (Opal) (100 Pax)

Menu: Name of Food Raw Cost
Appetizer: Golden Tater Skin 18.43
Soup: Red Ruby Pepper Soup 30.12
Salad: Tourmaline Salad 26.27
Main Course:
Chicken Treasure Costa Brava 47.92
Pork Bronze Pork Picadillo 54.73
Seafood Calcium aLa Salmon 50.38

Dessert: Garnet Flan Tart 25.89

Steamed Rice 4.00
Beverage: Iced Tea 4.36
Total 262.10
Food Cost Ratio 35%
CSP/Serving 748.86
X 100 Pax
74,886.00

INCLUSIONS QUANTITY PRICE COST

Backdrop 1 1,000 1,000
Set-up 1 1,500 1,500
Centerpiece 10 20 200
Balloons 55 10 550
Table Number 10 5 50
Souvenir Item 120 55 6,600
Photo Booth 1 5,000 5,000
Sound System 1 5,000 5,000
Incidental Charges 5,000
TOTAL: 24,900
MARK-up% 150%
TOTAL COST: 62,250.00

Plus: Buffet 74,886.00

Computed Price without VAT 137,136.00

Computed Price with VAT 153,592.32
Selling Price ₱160,000.00

Charge per head in excess of 100 pax 1,120.00

Table 89: Baptismal Package B