Menu Costing
Using a cost card:
Calculate the cost of each portion of a 3 course meal consisting of an appetizer, entrée and desert. (Use any of your favorite dishes)
Use real recipes and real prices that you obtain from you local market/store.
Each of your menu items should serve 20 portions, so be sure that your recipe quantities are sufficient for 20 portions.
Use the excel sheet listed below to complete this assignment be sure.
Here is the link for how to make a cost card.
Name of Receipe Number of Portions 20
Cost per Portion $1.45
Receipe Ingredients Invoice AP Cost EP Cost Receipe Extension Cost
Amt. Unit Cost Unit Yield % Cost Unit Cost Unit
160 oz Frozen Asparagus $86.91 480 oz 100% $86.91 480 oz 0.18 oz $28.97
Total $28.97
Name of Receipe Number of Portions 20
Cost per Portion $1.45
Receipe Ingredients Invoice AP Cost EP Cost Receipe Extension Cost
Amt. Unit Cost Unit Yield % Cost Unit Cost Unit
160 oz Frozen Asparagus $86.91 480 oz 100% $86.91 480 oz 0.18 oz $28.97
Total $28.97
Name of Receipe Number of Portions 20.00
Cost per Portion $0.04
Receipe Ingredients Invoice AP Cost EP Cost Receipe Extension Cost
Amt. Unit Cost Unit Yield % Cost Unit Cost Unit
8 oz Spaghetti $1.45 16 oz 100% $1.45 16 oz 0.09 oz $0.73
Total $0.73
