SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS-Project-Part 2-
Menu costing
Assessment method 2-Project -Part 1
Task 2.4: Cost menus
Print or copy and paste this table as many times as required for your menu and add or delete
rows as required.
Menu number is the Task number for the menu you are developing, for example, the cyclic
menu developed in Task 1 will be menu number 1, Task 2 is menu number 2, and so on.
Menu item name Yield: Menu no. 1
Vegan Carrot Halwa Qty Unit Purchase unit Purchase Cost
Gajar Halwa unit price $ Yield Total cost
% $
safflower 10 g 10 20 10 `5
halved raw cashews 1 g 100g 25 1 1
raisins 25 g 100g 20 1 0.5
chopped pistachios 1 g 100g 10 1 0.5
Shredded carrots 1 pieces 100g 6 10 0.5
almond meal 20 g 30g 30 2 1
almond milk 1 Ml 1ml 30 2 2
ground raw sugar 10 g 20g 5 3 0.5
Total cost of recipe $180
Portion cost $11
Menu item name Yield: Menu no. 1
Naan(Indian Qty Unit Purchase unit Purchase Cost
Leavened flatbread) unit price $ Yield Total cost
% $
honey 1 spoon 10ml 80 5 `2
all-purpose flour 10 g 100g 30 50 5
full-fat Greek yogurt 1 cup 10g 10 25 5
active dry yeast 10 g 10g 5 5 10
Total cost of recipe $125
Portion cost $22
Menu item name Yield: Menu no. 1
Kadai Chicken Qty Unit Purchase unit Purchase Cost
unit price $ Yield Total cost
% $
vegetable oil 1 ml 1000ml 50 30 5
chicken breasts 1 kg 1kg 30 100 10
handfu
red Chile peppers 1 10g 10 5 5
l
milk 1 litre 1l 20 5 2
tomatoes 3 pieces 1 pint 20 10 2
Version: June 2017
This study source was downloaded by 100000825888766 from CourseHero.com on 06-23-2022 15:31:45 GMT -05:00
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SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS
Total cost of recipe $130
Portion cost $24
Menu item name Yield: Menu no. 1
Indian Tandoori Qty Unit Purchase unit Purchase Cost
Chicken unit price $ Yield Total cost
% $
chicken 2 kg 2kg 60 100 10
handfu
salt 1 20g 10 2 1
l
plain yogurt 1 spoon 100g 15 10 1
onion 2 pieces 2 pieces 5 2 0.75
lemon 1 Pieces 1 pieces 20 1 0.5
Total cost of recipe $110
Portion cost $13.50
Menu item name Yield: Menu no. 1
Indian Saag Qty Unit Purchase unit Purchase Cost
unit price $ Yield Total cost
% $
butter 100 G 200g 30 75 1
cumin seed 10 G 100g 15 20 5
Green chile pepper 10 G 100g 10 10 2
cloves garlic 2 Pieces 1 pint 10 5 2
ground turmeric 50 g 100g 20 10 0.75
Total cost of recipe $85
Portion cost $10.75
This study source was downloaded by 100000825888766 from CourseHero.com on 06-23-2022 15:31:45 GMT -05:00
2 2016 Edition
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SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS-Project-Part 2-
Menu costing
Other expenditure items
Expenditure item Qty Unit Purchase price Cost per unit $
per unit $
Indian Pork Curry With
2 1 950 800
Raisins
Chicken Tikka Masala 2 1 500 750
Total expenditure item cost $ 2250
Total cost of menu item per portion
$ 1030
(total recipe cost plus total expenditure item costs)
1
Version: June 2017
This study source was downloaded by 100000825888766 from CourseHero.com on 06-23-2022 15:31:45 GMT -05:00
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