COSTING FORMULA ( Ala Carte/ Buffet/Function/ Set Hidang )

                                                           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