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Portion Cost: Sales Price #DIV/0! Proposed Sale Price at 30% #DIV/O! (Food Cost) Food Cost % #DIV/0! Commodities Unit Price Recipe Cost per Actual
Portion Cost: Sales Price #DIV/0! Proposed Sale Price at 30% #DIV/O! (Food Cost) Food Cost % #DIV/0! Commodities Unit Price Recipe Cost per Actual cost Item Specification Weight kg/l/Unit GST Yield % (GST Excl) Qty kg/l/Unit (GST ExI) Cos lettuce Head #DIV/0! 90% #DIV/0! Garlic cloves-whole peeled Kg #DIV/0! 100% #DIV/0! Olive oil (1) Ltr #DIV/O! 100% #DIV/0! White bread Slices #DIV/0! 100% #DIV/0! Rashers of bacon- rind removed Rasher #DIV/0! 80% #DIV/0! Eggs Carton #DIV/0! 100% #DIV/0! Olive oil (2) Ltr #DIV/0! 100% #DIV/0! Lemon juice Kg #DIV/0! 40% #DIV/O! Black pepper finely ground Kg #DIV/0! 100% #DIV/0! Anchovy fillets Gr #DIV/0! 100% #DIV/0! Dressing each 1 0.8 N 1.00 $0.80 100% $0.80 Poached egg Pamersan each Kg 1 0.63 N 1.00 $0.63 100% $0.63 #DIV/O! 100% #DIV/O! Total Cost #DIV/0! 5ltr recipe break into 1 ltr 5 portions before using and date and label for food safety GST 10% $0.00 Total Cost (GST inc) #DIV/O!
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Introduction To Management Accounting
Authors: Alnoor Bhimani, Charles T. Horngren, Gary L. Sundem, William O. Stratton, Jeff Schatzberg
1st Edition
0273737554, 978-0273737551
