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Simon & David Menu Planning Group

This document contains a menu, ingredient list, and costing for a meal including a palm beach salad, sirloin steak with pepper sauce, lyonnaise potatoes and buttered spinach, and fresh fruit with ice cream. The total purchase cost for all ingredients is KSH 2,235. With a 55% food cost, the total production cost would be KSH 3,464.25. Selling each meal for KSH 300 would result in a total profit of KSH 1,035.75.

Uploaded by

Jimmy Nyange
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64 views5 pages

Simon & David Menu Planning Group

This document contains a menu, ingredient list, and costing for a meal including a palm beach salad, sirloin steak with pepper sauce, lyonnaise potatoes and buttered spinach, and fresh fruit with ice cream. The total purchase cost for all ingredients is KSH 2,235. With a 55% food cost, the total production cost would be KSH 3,464.25. Selling each meal for KSH 300 would result in a total profit of KSH 1,035.75.

Uploaded by

Jimmy Nyange
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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SIMON MWANGI: - BHM-1-3212-3/2016

DAVID LEVI: - BHM-1-3313-3/2016

MENU

COLD STARTER:

Palm Beach Salad

MAIN COURSE:

Sirloin steak with pepper sauce


served with
Lyonnais potatoes and buttered
spinach.

DESERT:

Fresh fruit slices in season topped


with ice cream
SIMON MWANGI: - BHM-1-3212-3/2016
DAVID LEVI: - BHM-1-3313-3/2016

QUANTITY INGREDIENTS UNIT PRICE AMOUNT

COLD STARTER: PALM BEACH SALAD

KSHS KSHS

1 Lettuce 10.00 10.00

2 Ripe Avocado 10.00 20.00

7 Tangerine 5.00 35.00

250 ml Strawberry Yoghurt 55.00 55.00

2 Onions 5.00 10.00

2 Lemon 5.00 10.00

TOTAL 140.00

MAIN COURSE: SIRLOIN STEAK WITH PEPPER SAUCE

2.4KG Steaks @ 160 gr.


400.00 960.00
Salt
15.00 15.00
Freshly ground pepper
50.00 50.00
80gm Cooking oil
75.00 75.00
1 Small bunch of parsley
30.00 30.00
TOTAL
1,130.00
PEPPER SAUCE
Carrots
10.00 10.00
Celery
15.00 15.00
100gr
Leek
15.00 15.00
Onion
5.00 5.00
15gr Tomato paste
45.00 45.00
TOTAL
90.00

ACCOMPANIMENT: LYONNAISE POTATOES

Ingredients
SIMON MWANGI: - BHM-1-3212-3/2016
DAVID LEVI: - BHM-1-3313-3/2016

2 kg. Potatoes
50.00 100.00
300 gr. Onions
5.00 50.00
100 gr. Butter
120.00 120.00
Finely chopped parsley. 0 0

270.00

BUTTERED SPINACH

2.1 kg. Spinach


20.00 80.00
180 gr. Onions
5.00 30.00
Little Chopped garlic
20.00 20.00
120 gr. Butter
120.00 120.00
Salt
- -
1 nutmeg
25.00 25.00
TOTAL
275.00

DESERT: FRESH FRUIT SLICE TOPPED WITH ICE CREAM

Water melon
2 Kg 40.00 80.00
Mango
4 20.00 80.00
Chocolate Ice Cream
250gr. 170.00 170.00
TOTAL
330.00

TOTAL PURCHASE COST


2,235.00

FOOD COST 55% 1,229.25

TOTAL PRODUCTION COST 3,464.25

SELLING PRICE 300 4,500.00

PROFIT 1,035.75
SIMON MWANGI: - BHM-1-3212-3/2016
DAVID LEVI: - BHM-1-3313-3/2016

UK MENU COSTING AND PLANNING


QUANTITY INGREDIENTS UNIT PRICE AMOUNT
220 gr. Butter
120.00 240.00
100gr Carrots
10.00 10.00
Celery
15.00 15.00
Chocolate Ice Cream
250gr. 170.00 170.00
Little Chopped garlic
20.00 20.00
80gm Cooking oil
75.00 75.00
1 Freshly ground pepper
50.00 50.00
1 Leek
15.00 15.00

2 Lemon 5.00 10.00

1 Lettuce 10.00 10.00


Mango
4 20.00 80.00
1 nutmeg
25.00 25.00
19 Onion
5.00 95.00
2 kg. Potatoes
50.00 100.00

2 Ripe Avocado 10.00 20.00


1 Salt
15.00 15.00
1 Small bunch of parsley
30.00 30.00
2.1 kg. Spinach
20.00 80.00
2.4KG Steaks @ 160 gr.
400.00 960.00

250 ml Strawberry Yoghurt 55.00 55.00

7 Tangerine 5.00 35.00


15gr Tomato paste
45.00 45.00
Water melon
2 Kg 40.00 80.00

TOTAL 2,235.00
SIMON MWANGI: - BHM-1-3212-3/2016
DAVID LEVI: - BHM-1-3313-3/2016

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