International Institute Of Hotel Management, Hyderabd

Specialization Practical
CAMPUS HYDERABAD YEAR 2018
DATE NUMBER OF PAX 20
CUISINE FRENCH CUISINE INCHARGE chef srini
BATCH 2015-18
ESTIMATED COST/STUDENT ACTUAL COST/STUDENT 0
MENU OF THE DAY/WEEK

PETITE MARMITE
COCKTAILDE CREVETTES
JANBONETTEDE VOLLAILE AU JUS
CREPES SUZETTE

S.NO INGREDIENTS UNIT QTY ESTIMATED TOTAL

1
2 EGGS PCS 10 5 50
3 MILK LIT 1.5 44 66
4 SUGAR KG 1 45 45
5 ORANGE JUICE TETRA 1 90 90
6 ORANGES PCS 2 25 50
7 BRANDY BOTTLE 1 80 80
8 WHOLE CHICKEN KG 2.5 180 450
9 PARSLEY PKT 1 60 60
10 GARLIC PKT 1 60 60
11 CELERY KG 1 87 87
13 BAY LEAF PKT 1 20 20
14 PEPPER CORN PKT 1 80 80
15 LEEKS KG 1 87 87
16 CABBAGE KG 1 36 36
17 CARROT KG 2 65 130
18 SANDWICH BREAD PKT 1 45 45
19 ONION KG 2 32 64
20 CARROT KG 2 65 130
21 BUTTER KG 0.5 420 210
22 ICEBERG LETTUCE KG 1 60 60
 23 MINT BUNCH 2 12 24
24 MAYONNAISE PKT 1 180 180
25 PRAWNS KG 0.5 600 300
26 CAYANNE BOTTLE 1 250 250
27 CLOVES PKT 1 60 60
28 TOMATO PUREE PKT 5 28 140
29 TOMATO KG 2 23 46
30 SALT KG 1 18 18
31 PEPPER PKT 1 120 120
32 OIL LIT 1 87 87
33 CHICKEN BONES KG 1 50 50
34 REFINED FLOUR KG 1 45 45
35
36
37
38
39
40
41
42
43
44
45
46 0
47 0
48 0
49 0
50 0
51 0
52 0
53 0
0
0
0
Your Name
0
TOTAL ESTIMATED EXPENDITURE 3220
DIRECTOR
INDENT PREPARED BY

APPROVED BY
nt, Hyderabd

2018
20
chef srini

0 VARIANCE 0

US

ACTUAL ACTUAL ACTUAL VARIANCE

0 0
0 -50
0 -66
0 -45
0 -90
0 -50
0 -80
0 -450
0 -60
0 -60
0 -87
0 -20
0 -80
0 -87
0 -36
0 -130
0 -45
0 -64
0 -130
0 -210
0 -60
 0 -24
0 -180
0 -300
0 -250
0 -60
0 -140
0 -46
0 -18
0 -120
0 -87
0 -50
0 -45
0 0
0 0
0 0
0 0
0 0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0 0
ACTUAL EXPENDITURE 0 -3220 VARIANCE