COSTING ALA CARTE & FORMULA
@COST ALA CARTE.
@COST BUFFET
@COST FUNCTION.
@COST SET /HIDANG.
Total Cost
Sub Total + Misc 10% = Total cost.
Rm6 + 0.06 =Rm 6.60
Amount
Gram÷kg × Unit Cost = Amount
150g ÷ 1000g × Rm 12 = Rm 1.80
Selling price /++
Total cost ÷ Percentage = selling price/++
Rm 6.60 ÷ 30% = Rm 22.00
Seling price/net
Selling price plus plus + 16% = net price
Rm 22.00 + Rm 3.52 = Rm 25.52
( 10% Service charge. 6% Gov Tax).
Percentage
Total cost ÷ Selling price /++ = percentage
Rm 6.60 ÷ Rm 22.00 = 30%
Revenue/profit
Selling price /++ - Total Cost = Revenue
Rm 22.00 - Rm 6.60 = Rm 15.40
Prepare by chef zairi zaidi.
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COST BUFFET
Cara pengiraan Costing Utk Buffet.
Breakfast / Lunch /Dinner/ Hi Tea/ Team Nite & Function.
Contoh.( semua pengiraan base pada 1 pax or 10 pax) / FOOD COST
Apertizer.
1. Plain Salad - cost 0.20
2. marinated salad - cost 0.35.
3. Tomato Basil Bushetta - cost 0.25
4. Chicken Terrine - cost 0.50
5. shrimp Cocktail - cost 0.50
6. Rojak Buah - cost 0.60
7.Dressing /Sauce. cost 0.40
Soup.
1. Cream of Pumking Soup - cost 1.30
2. Soft Bread - cost 0.5
Hot Main Dish
1. Plain White Rice - cost 0.50
2. Ayam Masak Merah - cost 2.50
3. Daging Rendang Perak - cost 1.80
4. Ikan Masak Lemak - cost 1.20
5. Sayur Campur - cost 0.80
6. Dalca Pulau Pinang - cost 0.60
7. Gratin Potato - cost 0.60
8. Egg Foo Yong - cost 0.40
9. Stuffed Grilled Chicken with Rosmary Sauce - cost 1.40
Stall Corner.
1. Mee curry - cost 2.00
Sweet Selection.
1. Chocolate Eclair - .0.30
2. Manggo Pudding - 0.30
3. Assoretd Nyonya Kuih - cost 0.40
4. Bubur Kacang Hijau - cost 0.50
5. Cream Custard - 0.80
Beverage.
1 Flow of Cordial Orange - cost 0.30
* TOTAL COST - RM19.00
APERTIZER /SOUP/MAIN COURSE/STALL /DESERTS & BAVERAGE.
* SELLING PRICE /++ ( BUFFET ) RM 19.00 BAHAGI 30% = RM 64.00/++
* SELLING PRICE / NET ( BUFFET ) RM64.00 + 16 % = RM74.50/NETT
* PERCENTAGE : FOOD COST BAHAGI SELLING PRICE /++
RM 19.00 / RM 64.00 = 29.68% ( 30 %).
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COSTING UNTUK / MALAY HIDANG /CHINESE SET.
CONTOH
500 PAX ( MIXED MALAYSIAN SET MENU ) = 50 TABLE )
1 TABLE = 10 PAX
1 TABLE PRICE /NETT = RM 468,64
* 500 PAX / RM 23,432.00 /NETT PRICE.
* RANGKAIN TIGA SERANGKAI
( SPRING ROLL/ ROJAK/SHRIMP BALL )
( RM0.90 KALI 10 PAX KALI 50 TABLE ) = RM450.00
* CHINESE SWEET CORN SOUP
( COST - RM1.20 KALI 10 PAX KALI 50 TABLE ) = RM600.00
* AYAM PERCIK KELANTAN
( COST - RM2.50 KALI 10 PAX KALI 50 TABLE) = RM 1.250
* UDANG GORENG BERLADA
( COST - 1.50 KALI 10 PAX KALI 50 TABLE) = RM750.00
* DEEP FRIED GAROUPA WITH SWEET SAUCE
( COST RM2.00 KALI 10 PAX KALI 50 TABLE) = RM1.000
^ SAYUR GORENG CAMPURAN
( COST - RM0.50 KALI 10 PAX KALI 10 TABLE) = RM250.00
* NASI PUTIH
( COST -RM0.50 KALI 10 PAX KALI 50 PLATE ) =RM 250.00
* SAGU GULA MELAKA
( COST 1.00 KALI 10 PAX KALI 50 BOWL ) = RM 500.00
TOTAL COST
500 PAX / 50 TABLE =RM5,050.00
10PAX / 1 TABLE -RM 101.00
1 PAX = RM10.1 .
PERCENTAGE = 25%
SELLING PRICE /++
500 PAX /50 TABLE = ( RM5,050 BAHAGI 25% RM20,200)
10 PAX/ 1 TABLE = ( RM20,200 BAHAGI 50 TABLE ) = RM404
1 PAX = ( RM 404/PER TABLE BAHAGI 10 PAX ) = RM 40.40SEN.
SELLING PRICE / NETT
SELLING PRICE /++ TAMBAH 16%
500 PAX /50 TABLE = RM 23,432.00
10 PAX/ 1 TABLE =RM 468,64
1 PAX = RM 46,86 SEN.
ALL PRICE SUBJECT TO 10% SERVICE CHARGE &
6 % GOV TAX.
BY CHEF ADIK./ Zairi zaidi
