bers File Edit Insert Table Organise Format Arrange View Share Window Help 1_AlaCarteCostingTemplateV6.21-2 2 25% + Zoom Add Category Pivot Table Insert Table Graph Text Shape Media A1-Intro E3 E5 E6 Recipe Costing Template Recipe: Menu: A la carte Author: Date: Number of Portions: Cost Menu Price with GST: Serving Size: Cost per Portion: Food Cost % Budget: 28.0% Unit of Measure Per Person: Cost per Recipe: Food Cost % Actual: Margin per Portion: Ideal Selling Price: Actual GST: $0.00 10% GST: Menu Price without GST: $0.00 Including GST: EP = Edible Portion after Trina AP$ = As Purchased cost (out of the box) EP$ = Edible Portion Cost Recipe Quantity (EP Yield Costing Recipe Ingredients Specification Quantity Unit AP$ / Unit Unit Yield % EP$ / Unit Cost Procedure