Recipe Category Recipe No.

1
Recipe for. Combined Salad  
ala carat
Portion Size. One
Speci
Unit Total
No Ingredient Unit Qty ficati
Cost Cost
on
1  Lettuce gr. 15
2  Avocado gr. 50
3  Tomato gr. 25 10 0.25
4  Parmesan Cheese gr. 15
5  Onion gr. 10 6.4 0.064
6  Egg pcs. 1
7  Garlic gr. 5 42 0.21
8  Olive Oil ml. 15 299.13 4.48
9  Vinegar gr. 15
10  Salt gr. 0.5 9
11 Belak  Pepper gr. 0.5 150
12  Bread Rolls Pcs. 2 50kg
13  Butter gr. 20
14  Spinach gr. 15

Total 5.004
Contingency 10%
Cost Per Portion
Cost Price By 30%
Total Selling Price
ed Salad  
 Recipe Category Recipe No. 1
Combined
Recipe for.
Salad  
ala carat Purcha Portion Size. One
se Total Specificat
No Ingredient Unit Qty Cost Cost ion
1  Lettuce gr. 15 34.00 0.51
2  Avocado gr. 50 8.00 0.40
3  Tomato gr. 25 10.00 0.25
4  Parmesan Cheese gr. 15 199.50 2.99
5  Onion gr. 10 6.40 0.06
6  Egg pcs. 1 3.50 3.50
7  Garlic gr. 5 42.00 0.21
8  Olive Oil ml. 15 299.13 4.49
9  Vinegar gr. 15 8.00 0.12
10  Salt gr. 0.5 9.00 0.00
11 Belak  Pepper gr. 0.5 150.00 0.08
12  Bread Rolls gr. 50 10.00 0.50
13  Butter gr. 20 200.00 4.00
14  Spinach gr. 15 10.00 0.15
Total 17.26
Contingency 10% 1.81
Total Cost Portion 19.07

Cost Price By 30% 29.39

Total Selling Price 64.90

Gross Profit % age 45.83

Racipe calculated &

Recipe prepared by - Executive Chef Checked by F&B Controller
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 Recipe Category Recipe No. 2
Salad Lovers
Recipe for.
ala carat  
Unit TotalSize.
Portion One
Specificat
No Ingredient Unit Qty Cost Cost ion
1  Lettuce gr. 15 34.00 0.51
2 Spinach gr. 20 10.00 0.20
3  Tomato gr. 35 10.00 0.35
4  Red Kidney Beans gr. 10 41.50 0.42
5  Onion gr. 25 6.40 0.16
6  Carrot gr. 10 8.00 0.12
7  Garlic gr. 5 42.00 0.21
8  Olive Oil ml. 30 299.13 8.97
9  Lemon gr. 15 40.00 0.60
10  Salt gr. 0.5 9.00 0.00
11  Pepper gr. 0.5 150.00 0.08
12  Bread Rolls gr. 50 10.00 0.50
13  Butter gr. 20 200.00 4.00
Total 16.11
Contingency 10% 1.61
Cost Per Portion 17.73
Cost Price By 30% 30.03
Total Selling Price 59.02
G.profit % age 41.29

Racipe calculated &

Recipe prepared by - Executive Chef Checked by F&B Controller
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Recipe Category Recipe No. 3
Recipe for. Caesar Salad
ala carat
Unit TotalSize.
Portion One
Specificat
No Ingredient Unit Qty Cost Cost ion
1  Lettuce gr. 15 34.00 0.51
2 Mayonnaise ml. 60 127.83 7.67
3  Tomato gr. 25 10.00 0.25
4  Parmesan Cheese gr. 20 199.50 3.99
 5 Chicken gr. 80 85.00 6.80
6 Parsley gr. 5 50.00 0.25
7  Garlic gr. 5 42.00 0.21
8  Salt gr. 0.5 9.00 0.00
9  Pepper gr. 0.5 150.00 0.08
10  Bread Rolls gr. 50 10.00 0.50
11  Butter gr. 20 200.00 4.00
12 Capers gr. 10 38.00 0.38
Total 24.64
Contingency 10% 2.40
Cost Per Portion 27.04
Cost Price By 30% 30.06
Total Selling Price 89.96

G.profit % age 62.92

Racipe calculated &

Recipe prepared by - Executive Chef Checked by F&B Controller
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Recipe Category Recipe No. 4

Salad
Recipe for.
ala carat Nicosie
Unit TotalSize.
Portion One
Specificat
No Ingredient Unit Qty Cost Cost ion
1  Lettuce gr. 15 34.00 0.51
2 Chili gr. 5 40.00 0.20
3  Tomato gr. 25 10.00 0.25
4 Tuna Chunks gr. 62 54.00 18.00
5  Onion gr. 15 6.40 0.10
6 Egg pcs. 1 3.50 3.50
7  Garlic gr. 5 42.00 0.21
8  Olive Oil ml. 30 87.33 2.61
9  Lemon gr. 15 40.00 0.60
10  Salt gr. 0.5 9.00 0.05
11  Pepper gr. 0.5 150.00 0.08
12  Bread Rolls gr. 50 10.00 0.50
13  Butter gr. 20 200.00 4.00
14 French Beans gr. 10 25.00 0.25
15  Potato gr. 10 6.00 0.06
Total 30.91
Contingency 10% 3.70
Cost Per Portion 34.61
Cost Price By 30% 30.63
Total Selling Price 112.98
G.profit % age 78.37

Racipe calculated &

Recipe prepared by - Executive Chef Checked by F&B Controller
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Recipe Category Recipe No. 5
Coconut
Recipe for. Chicken
ala carat Cream Soup  
Portion Size. One
Unit Total Specificat
No Ingredient Unit Qty
1 Chicken gr. 80
Cost 85.00
Cost 6.80
ion
2 Coconut Cream gr. 15 110.00 1.65
3 Carrot gr. 10 8.00 0.08
4 Zucchini gr. 10 25.00 0.25
5 Veg.Oil ml. 30 87.33 2.61
6 Garlic gr. 5 42.00 0.21
7 Salt gr. 0.5 9.00 0.05
8 Pepper gr. 0.5 150.00 0.08
9 Butter gr. 20 200.00 4.00
10 Bread Rolls gr. 50 10.00 0.50
Total 16.22
Contingency 10% 1.62
Cost Per Portion 17.84
Cost Price By 30% 29.26
Total Selling Price 60.98
G.profit % age 43.14
 Racipe calculated &
Recipe prepared by - Executive Chef Checked by F&B Controller
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Recipe Category Recipe No. 6
Fish &
Recipe for. Vegetable
ala carat Chowder  
Portion Size. One
Unit Total Specificat
No Ingredient Unit Qty
Cost Cost ion
1 Nile Perch gr. 60 185.00 11.10
2 Leek gr. 5 20.00 0.10
3 Carrot gr. 10 8.00 0.08
3 Onion gr. 10 6.40 0.06
4 Celery gr. 5 26.00 0.13
5 Cream gr. 15 87.88 1.32
6 Garlic gr. 5 42.00 0.21
7 Veg. Oil ml. 30 87.33 2.61
8 Salt gr. 0.5 9.00 0.05
9 Pepper gr. 0.5 150.00 0.08
10 Butter gr. 20 200.00 4.00
11 Bread Rolls gr. 50 10.00 0.50
Total 20.23
Contingency 10% 2.02
Cost Per Portion 22.26
Cost Price By 30% 29.30
Total Selling Price 75.96
G.profit % age 53.70

Racipe calculated &

Recipe prepared by - Executive Chef Checked by F&B Controller
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Recipe Category Recipe No. 7
Minestrone
Recipe for.
ala carat Soup
Unit TotalSize.
Portion One
Specificat
No Ingredient Unit Qty Cost Cost ion
1 Celery gr. 5 26.00 0.13
2 Leek gr. 5 20.00 0.10
3 Onion gr. 25 6.40 0.16
4 Tomato gr. 25 10.00 0.25
5 Garlic gr. 5 42.00 0.21
6 French beans gr. 10 25.00 0.25
7 Carrot gr. 10 8.00 0.08
8 Potato gr. 10 6.00 0.06
9 Tomato Pest gr. 15 40.00 0.60
10 Veg. Oil ml. 30 87.33 2.61
11 Salt gr. 0.5 9.00 0.05
12 Pepper gr. 0.5 150.00 0.08
13 Butter gr. 20 200.00 4.00
14 Bread Rolls gr. 50 10.00 0.50
Total 9.07
Contingency 10% 0.91
Cost Per Portion 9.98
Cost Price By 30% 21.93
Total Selling Price 45.50
G.profit % age 35.52

Racipe calculated &

Recipe prepared by - Executive Chef Checked by F&B Controller
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Recipe Category Recipe No. 8
Curried
Recipe for. Brown Lentil
ala carat Soup
Unit TotalSize.
Portion One
Specificat
No Ingredient Unit Qty Cost Cost ion
1 Whole Lentil gr. 50 50.00 2.50
2 Celery gr. 5 26.00 0.13
3 Onion gr. 15 6.40 0.10
6 Curry Powder gr. 0.5 230.00 0.12
7 Garlic gr. 5 42.00 0.21
8 Zucchini gr. 10 20.00 0.20
9 Carrot gr. 10 8.00 0.08
10 Potato gr. 10 6.00 0.06
11 Cumin Powder gr. 0.5 130.00 0.07
12 Salt gr. 0.5 9.00 0.00
13 Pepper gr. 0.5 150.00 0.08
14 Butter gr. 20 200.00 4.00
15 Bread Rolls gr. 50 10.00 0.50
16 Veg. oil ml. 15 87.33 1.31
Total 9.35
Contingency 10% 0.93
Cost Per Portion 10.28
Cost Price By 30% 24.19
Total Selling Price 42.50
G.profit % age 32.22

Racipe calculated &

Recipe prepared by - Executive Chef Checked by F&B Controller
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Recipe Category Recipe No. 9
Spaghetti w/
Recipe for.
ala carat Meat Sauce
Portion Size. One
Unit Total Specificat
No Ingredient Unit Qty
1 Minced Meat gr. 70
Cost 135.00 Cost 9.45
ion
2 Leek gr. 5 20.00 0.10
3 Onion gr. 35 6.40 0.22
4 Tomato gr. 25 10.00 0.25
5 Garlic gr. 5 42.00 0.21
6 Celery gr. 5 26.00 0.13
7 Tomato pest gr. 15 40.00 0.60
8 Veg. Oil gr. 30 87.33 2.61
 9 Fresh Rosemary gr. 5 50.00 2.61
10 Spaghetti gr. 125 24.00 6.00
11 Salt gr. 0.5 9.00 0.05
12 Pepper gr. 0.5 150.00 0.08
13 Butter gr. 20 200.00 4.00
14 Bread Rolls gr. 50 10.00 0.50
Total 26.80
Contingency 10% 2.68
Cost Per Portion 29.48
Cost Price By 30% 30.73
Total Selling Price 95.95
G.profit % age 66.47

Racipe calculated &

Recipe prepared by - Executive Chef Checked by F&B Controller
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Recipe Category Recipe No. 10
Spaghetti
Recipe for. W/ Tomato
ala carat Sauce
Portion Size. One
Unit Total Specificat
No Ingredient Unit Qty
1 Spaghetti gr. 125
Cost 24.00
Cost 6.00
ion
2 Tomato gr. 80 10.00 0.80
3 Onion gr. 35 6.40 0.22
4 Celery gr. 5 26.00 0.13
5 Garlic gr. 5 42.00 0.21
6 Parsley gr. 10 50.00 0.50
7 Tomato Pest gr. 15 40.00 0.60
8 Veg. Oil gr. 30 87.33 2.62
9 Basil gr. 5 60.00 0.30
10 Pepper gr. 0.5 150.00 0.08
11 Salt gr. 0.5 9.00 0.00
12 Butter gr. 20 200.00 4.00
13 Bread Rolls gr. 50 10.00 0.50
 Total 15.96
Contingency 10% 1.60
Cost Per Portion 17.56
Cost Price By 30% 30.02
Total Selling Price 58.50
G.profit % age 40.94

Racipe calculated &

Recipe prepared by - Executive Chef Checked by F&B Controller
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Recipe Category Recipe No. 11
Minestrone
Recipe for.
ala carat Soup
Portion Size. One
Unit Total Specificat
No Ingredient Unit Qty
Cost Cost ion
1 Celery gr. 5 26.00 0.13
2 Leek gr. 5 20.00 0.10
3 Onion gr. 35 6.40 0.22
4 Tomato gr. 35 10.00 0.35
5 Garlic gr. 5 42.00 0.21
6 French beans gr. 10 25.00 0.25
7 Carrot gr. 10 8.00 0.08
8 Potato gr. 10 6.00 0.06
9 Tomato Pest gr. 15 40.00 0.60
10 Veg. Oil gr. 30 87.33 2.62
11 Salt gr. 0.5 9.00 0.00
12 Pepper gr. 0.5 150.00 0.08
13 Butter gr. 20 200.00 4.00
14 Bread Rolls gr. 50 10.00 0.50
Total 9.20
Contingency 10% 0.92
Cost Per Portion 10.12
Cost Price By 30% 22.24
Total Selling Price 45.52
G.profit % age 35.40
 Racipe calculated &
Recipe prepared by - Executive Chef Checked by F&B Controller
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Recipe Category Recipe No. 12
Peppered
Recipe for. Beef Filet
ala carat steak
Portion Size. One
Unit Total Specificat
No Ingredient Unit Qty
1 Beef Fillet gr. 200 Cost 170.00 Cost 34.00 ion
2 Mushroom gr. 15 33.91 0.51
3 Cream gr. 30 87.88 2.64
4 Potato gr. 40 6.00 0.24
5 Carrot gr. 10 8.00 0.08
6 Zucchini gr. 10 20.00 0.20
7 Cauliflower gr. 10 42.00 0.42
8 Broccoli gr. 10 25.00 0.25
9 Veg. Oil gr. 30 87.33 2.62
10 Garlic gr. 10 42.00 0.42
11 Whole Black Pepper gr. 0.5 360.39 0.18
12 Salt gr. 0.5 9.00 0.00
13 Butter gr. 20 200.00 4.00
14 Bread Rolls gr. 50 10.00 0.50
Total 46.06
Contingency 10% 4.61
Cost Per Portion 50.67
Cost Price By 30% 30.53
Total Selling Price 165.98
G.profit % age 115.31

Racipe calculated &

Recipe prepared by - Executive Chef Checked by F&B Controller
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Recipe Category Recipe No. 13
Boneless
Recipe for. Roasted
ala carat Lamb
Portion Size. One
Unit Total Specificat
No Ingredient Unit Qty
1 Lamb gr. 200
Cost 110.00 Cost ion
22.00
2 Potato gr. 40 6.00 0.24
3 Carrot gr. 10 8.00 0.08
3 Sweet Corn gr. 10 41.74 0.42
4 Rice gr. 60 299.13 3.99
5 Onion gr. 15 6.40 0.10
6 Red Wine ml 30 45.00 1.35
7 Garlic gr. 5 42.00 0.21
8 Tomato Pest gr. 15 40.00 0.60
9 Salt gr. 0.5 9.00 0.00
10 Pepper gr. 0.5 150.00
0.08
11 Butter gr. 20 200.00 4.00
12 Bay leaf gr. 5 60.00 0.30
13 Bread Rolls gr. 50 10.00 0.50
Total 33.86
Contingency 10% 3.39
Cost Per Portion 37.25
Cost Price By 30% 30.99
Total Selling Price 120.20
G.profit % age 82.95

Racipe calculated &

Recipe prepared by - Executive Chef Checked by F&B Controller
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Recipe Category Recipe No. 14
 Stir Fried
Recipe for.
ala carat Beef
Portion Size. One
Unit Total Specificat
No Ingredient Unit Qty
Cost Cost ion
1 Beef Fillet gr. 180 135.00 24.30
2 Leek gr. 5 20.00 0.10
3 Onion gr. 5 6.40 0.03
3 Bell Pepper gr. 10 60.00 0.60
4 Carrot gr. 10 8.00 0.08
5 Ginger gr. 5 60.00 0.30
6 Garlic gr. 5 42.00 0.21
7 Soy Sauce gr. 15 37.00 0.56
8 Veg. Oil gr. 30 87.33 2.62
9 Rice gr. 60 299.80 4.00
10 Tomato gr. 15 10.00 0.15
11 Salt gr. 0.5 9.00 0.00
12 Pepper gr. 0.5 150.00 0.08
13 Butter gr. 20 200.00 4.00
14  Bread Rolls gr. 50 10.00 0.50
Total 37.52
Contingency 10% 3.75
Cost Per Portion 41.28
Cost Price By 30% 30.53
Total Selling Price 135.20
G.profit % age 93.92

Racipe calculated &

Recipe prepared by - Executive Chef Checked by F&B Controller
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Recipe Category Recipe No. 15
Breast of
Recipe for.
ala carat Chicken
Portion Size. One
Unit Total Specificat
No Ingredient Unit Qty
Cost Cost ion
1 Chicken gr. 250 85.00 21.25
2 Rice gr. 60 299.80 4.00
3 Garlic gr. 5 42.00 0.21
3 Rosemary gr. 5 50.00 0.25
4 Broccoli gr. 10 25.00 0.25
5 Cauliflower gr. 10 42.00 0.42
6 Carrot gr. 10 8.00 0.08
7 Zucchini gr. 10 20.00 0.20
8 Salt gr. 0.5 9.00 0.00
9 Pepper gr. 0.5 150.00 0.08
10 Butter gr. 20 200.00 4.00
11 Bread Rolls gr. 50 10.00 0.50
Total 31.24
Contingency 10% 3.12
Cost Per Portion 34.36

Cost Price By 30% 29.75

Total Selling Price 115.50
G.profit % age 81.14

Racipe calculated &

Recipe prepared by - Executive Chef Checked by F&B Controller
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Recipe Category Recipe No. 16

Stir Fried
Recipe for.
ala carat Chicken
Portion Size. One
Unit Total Specificat
No Ingredient Unit Qty
Cost Cost ion
1 Chicken gr. 180 85.00 15.30
2 Leek gr. 5 20.00 0.10
3 Onion gr. 5 6.40 0.03
3 Bell Pepper gr. 10 60.00 0.60
4 Carrot gr. 10 8.00 0.08
5 Ginger gr. 5 60.00 0.30
6 Garlic gr. 5 42.00 0.21
7 Soy Sauce gr. 15 32.17 0.48
8 Veg. Oil gr. 30 87.33 2.62
9 Rice gr. 60 299.80 4.00
10 Tomato gr. 15 10.00 0.15
11 Salt gr. 0.5 9.00 0.00
12 Pepper gr. 0.5 150.00 0.08
13 Butter gr. 20 200.00 4.00
14  Bread Rolls gr. 50 10.00 0.50
Total 28.45
Contingency 10% 2.85
Cost Per Portion 31.30
Cost Price By 30% 29.66
Total Selling Price 105.50
G.profit % age 74.20

Racipe calculated &

Recipe prepared by - Executive Chef Checked by F&B Controller
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Recipe Category Recipe No. 17
Grilled Nile
Recipe for.
ala carat Perch
Portion Size. One
Unit Total Specificat
No Ingredient Unit Qty
1 Nile Perch gr. 200
Cost 185.00 Cost ion
37.00
2 Rice gr. 60 299.80 4.00
3 Garlic gr. 10 42.00 0.42
3 Rosemary gr. 5 50.00 0.25
4 Broccoli gr. 10 40.00 0.40
5 Cauliflower gr. 10 42.00 0.42
6 Carrot gr. 10 8.00 0.08
7 Zucchini gr. 10 20.00 0.20
8 Salt gr. 0.5 9.00 0.00
9 Pepper gr. 0.5 150.00 0.08
10 Butter gr. 20 200.00 4.00
11 Bread Rolls gr. 50 10.00 0.50
Total 47.35

Contingency 10% 4.73

Cost Per Portion 52.08
Cost Price By 30% 30.91
Total Selling Price 168.50
G.profit % age 116.42
Racipe calculated &
Recipe prepared by - Executive Chef Checked by F&B Controller
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Recipe Category Recipe No. 18
Seared
Recipe for.
ala carat Tilapia
Portion Size. One
Unit Total Specificat
No Ingredient Unit Qty
1 Tilapia Fish gr. 200
Cost 68.00
Cost 13.60 ion
2 Rice gr. 60 299.80 4.00
3 Garlic gr. 10 42.00 0.42
3 Rosemary gr. 5 50.00 0.25
4 Broccoli gr. 10 40.00 0.40
5 Cauliflower gr. 10 42.00 0.42
6 Carrot gr. 10 8.00 0.08
7 Zucchini gr. 10 20.00 0.20
8 Salt gr. 0.5 9.00 0.00
9 Pepper gr. 0.5 150.00 0.08
10 Butter gr. 20 200.00 4.00
11 Bread Rolls gr. 50 10.00 0.50
Total 23.95
Contingency 10% 2.39
Cost Per Portion 26.34
Cost Price 30.77
Total Selling Price 85.60
G.profit % age 59.26
 Racipe calculated &
Recipe prepared by - Executive Chef Checked by F&B Controller
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Recipe Category Recipe No. 19

Recipe for. Fish Goulash
ala carat
Portion Size. One
Unit Total Specificat
No Ingredient Unit Qty
1 Tilapia Fish gr. 120
Cost 68.00
Cost ion
8.16
2 Rice gr. 60 299.81 4.00
3 Garlic gr. 10 42.00 0.42
3 Rosemary gr. 5 50.00 0.25
4 Tomato gr. 35 10.00 0.35
5 Onion gr. 25 6.40 0.16
6 Sweet Pepper gr. 10 38.00 0.38
7 Oil gr. 30 87.33 2.62
8 Salt gr. 0.5 9.00 0.00
9 Pepper gr. 0.5 150.00 0.08
10 Red Chili Powder gr. 5 70.00 0.35
11 Bread gr. 50 10.00 0.50
12 Butter gr 20 200.00 4.00
Total 21.27
Contingency 10% 2.13
Cost Per Portion 23.39
Cost Price By 30% 29.99
Total Selling Price 78.01
G.profit % age 54.62

Racipe calculated &

Recipe prepared by - Executive Chef Checked by F&B Controller
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 Approved By - Finance Manager F&B Manager
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Recipe Category Recipe No. 20
Club
Recipe for.
ala cart Sandwich
Portion Size. One
Unit Total Specificat
No Ingredient Unit Qty
1 Chicken gr. 180
Cost 85.00
Cost ion
15.30
2 Egg Pcs. 1 3.50 3.50
3 Lettuce gr. 15 34.00 0.51
3 Tomato gr. 35 10.00 0.35
4 Mayonnaise gr. 60 127.83 7.67
5 Potato gr. 120 6.00 0.72
6 Oil gr. 30 87.33 2.62
7 Ketchup gr. 40 19.13 0.77
8 Olive Seed gr. 10 78.50 0.79
9 Bell Pepper gr. 10 60.00 0.60
Total 32.82
Contingency 10% 3.28
Cost Per Portion 36.10
Cost Price By 30% 30.00
Total Selling Price 120.34
G.profit % age 70.00

Racipe calculated &

Recipe prepared by - Executive Chef Checked by F&B Controller
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Recipe Category Recipe No. 21
Tuna
Recipe for.
ala carat Sandwich
Portion Size. One
Unit Total Specificat
No Ingredient Unit Qty
1 Tuna Chunk gr. 92.5
Cost 54.00
Cost 29.00 ion
2 Tomato gr. 35 10.00 0.35
3 Onion gr. 35 6.40 0.22
3 Chili gr. 10 70.00 0.70
4 Sliced Bread Pcs. 6 10.00 0.06
5 Olive Oil ml 10 87.33 0.87
6 Salt gr. 0.5 9.00 0.00
7 Pepper gr. 0.5 150.00 0.08
8 Lemon gr. 15 40.00 0.60
9 Ketchup gr. 40 19.13 0.77
10 Potato gr. 120 6.00 0.72
11 Olive Seed gr. 10 78.50 0.79
Total 34.15
Contingency 10% 3.42
Cost Per Portion 37.57
Cost Price By 30% 30.74
Total Selling Price 122.23
G.profit % age 84.66

Racipe calculated &

Recipe prepared by - Executive Chef Checked by F&B Controller
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Recipe Category Recipe No. 22
Cheese &
Recipe for. Tomato
ala carat Sandwich
Portion Size. One
Unit Total Specificat
No Ingredient Unit Qty
Cost Cost ion
1 Provolone Cheese gr. 100 199.50 19.95
2 Tomato gr. 75 10.00 0.75
3 Lettuce gr. 15 34.00 0.51
3 Oregano gr. 5 12.00 0.06
4 Sliced Bread Pcs. 3 10.00 0.03
5 Ketchup gr. 40 19.13 0.77
6 Potato gr. 120 6.00 0.72
7 oil gr. 60 87.33 5.23
Total 28.02
Contingency 10% 2.80
Cost Per Portion 30.82
Cost Price By 30% 30.51
Total Selling Price 101.02
G.profit % age 70.20

Racipe calculated &

Recipe prepared by - Executive Chef Checked by F&B Controller
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Recipe Category Recipe No. 23
Ham &
Recipe for. Cheese
ala carat Sandwich
Portion Size. One
Unit Total Specificat
No Ingredient Unit Qty
Cost Cost ion
1 Chicken Mortodella gr. 60 205.00 12.30
2 Provolone Cheese gr. 100 199.50 19.95
3 Tomato gr. 75 10.00 0.75
3 Lettuce gr. 15 34.00 0.51
4 Mayonnaise Pcs. 60 127.83 7.67
5 Ketchup gr. 40 19.13 0.77
6 Sliced Bread gr. 3 10.00 0.03
Total 41.98
Contingency 10% 4.20
Cost Per Portion 46.17
Cost Price By 30% 30.38
Total Selling Price 152.00
G.profit % age 105.83

Racipe calculated &

Recipe prepared by - Executive Chef Checked by F&B Controller
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Recipe Category Recipe No. 24
Vegetable
Recipe for.
ala carat Sandwich
Portion Size. One
Unit Total Specificat
No Ingredient Unit Qty.
Cost Cost ion
1 Egg Plant gr. 80 12.00 0.96
2 Tomato gr. 35 10.00 0.35
3 Zucchini gr. 35 20.00 0.70
3 Cucumber gr. 20 25.00 0.50
4 Garlic gr. 10 42.00 0.42
5 Oregano gr. 5 52.00 0.26
6 Ketchup gr. 40 19.13 0.77
7 Oil gr. 30 87.33 2.62
8 Potato gr. 120 6.00 0.72
9 Slice Bread pcs. 3 10.00 0.03
10 Salt gr. 0.5 9.00 0.00
11 Pepper gr. 0.5 150.00 0.08
Total 7.40
Contingency 10% 0.74
Cost Per Portion 8.15
Cost Price By 30% 11.64
Total Selling Price 70.00
G.profit % age 61.85

Racipe calculated &

Recipe prepared by - Executive Chef Checked by F&B Controller
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Recipe Category Recipe No. 25
 Beef Burger
Recipe for.
ala carat with Cheese
Portion Size. One
Unit Total Specificat
No Ingredient Unit Qty.
Cost Cost ion
1 Beef gr. 120 135.00 16.20
2 Fresh Rosemary gr. 5 50.00 0.25
3 Garlic gr. 10 42.00 0.42
3 Onion gr. 25 6.40 0.16
4 Parsley gr. 5 50.00 0.25
5 Chili gr. 5 40.00 0.20
6 Egg pcs. 1 3.50 3.50
7 Mustard gr. 5 40.00 0.20
8 Bread gr. 120 10.00 1.20
9 Salt gr. 0.5 9.00 0.00
10 Pepper gr. 0.5 150.00 0.08
11 Provolone Cheese gr. 60 199.50 11.97
12 Ketchup gr. 40 19.13 0.77
13 Mayonnaise gr. 30 127.83 2.00
14 Potato   gr. 120 6.00 0.72
Total 37.91
Contingency 10% 3.79
Cost Per Portion 41.71
Cost By % 33.36
Total Selling Price 125.00
G.profit % age 83.29

Racipe calculated &

Recipe prepared by - Executive Chef Checked by F&B Controller

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Recipe Category Recipe No. 26

Plain Beef
Recipe for.
ala carat Burger
 ala carat
Portion Size. One
Unit Total Specificat
No Ingredient Unit Qty.
Cost Cost ion
1 Beef gr. 120 135.00 16.20
2 Fresh Rosemary gr. 5 50.00 0.25
3 Garlic gr. 10 42.50 0.43
3 Onion gr. 25 6.40 0.16
4 Parsley gr. 5 50.00 0.25
5 Chili gr. 5 40.00 0.20
6 Egg pcs. 1 3.50 3.50
7 Mustard gr. 5 40.00 0.20
8 Bread gr. 120 10.00 1.20
9 Salt gr. 0.5 9.00 0.00
10 Pepper gr. 0.5 150.00 0.08
11 Potato gr. 120 6.00 0.72
12 Ketchup gr. 40 19.13 0.77
13 Mayonnaise gr. 60 127.83 7.67
Total 31.62
Contingency 10% 3.16
Cost Per Portion 34.78
Cost Price By 30% 30.11
Total Selling Price 115.50
G.profit % age 80.72

Racipe calculated &

Recipe prepared by - Executive Chef Checked by F&B Controller
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Recipe Category Recipe No. 27
Chicken
Recipe for.
ala carat Burger
Portion Size. One
Unit Total Specificat
No Ingredient Unit Qty.
Cost Cost ion
1 Chicken gr. 150 85.00 12.75
2 Mayonnaise gr. 60 127.83 7.67
3 Tomato gr. 85 10.00 0.85
3 Lettuce gr. 15 34.00 0.51
4 Oil gr. 60 87.33 5.24
5 Potato gr. 120 6.00 0.72
6 Ketchup gr. 40 19.13 0.77
7 Bread gr. 120 10.00 1.20
Total 29.70
Contingency 10% 2.97
Cost Per Portion 32.68
Cost Price By 30% 30.53
Total Selling Price 107.03
G.profit % age 74.35

Racipe calculated &

Recipe prepared by - Executive Chef Checked by F&B Controller
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Recipe Category Recipe No. 28
Recipe for. Fish Burger
ala carat
Portion Size. One
Unit Total Specificat
No Ingredient Unit Qty.
Cost Cost ion
1 Tilapia Fish gr. 100 68.00 6.80
2 Garlic gr. 5 42.50 0.21
3 Tomato gr. 25 10.00 0.25
3 Mustard gr. 10 40.00 0.40
4 Ketchup gr. 10 19.13 0.19
5 Oil lite 15 87.50 1.31
6 Bread gr 120 10.00 1.20
7 Potato gr. 120 6.00 0.72
8 Salt gr. 0.5 9.00 0.00
9 Pepper gr. 0.5 150.00 0.08
10 Egg pcs. 1 3.50 3.50
Total 14.67
Contingency 10% 1.47
 Cost Per Portion 16.13
Cost Price By 30% 26.67
Total Selling Price 60.50
G.profit % age 44.37

Racipe calculated &

Recipe prepared by - Executive Chef Checked by F&B Controller
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Recipe Category Recipe No. 29

Slice Black
Recipe for.
ala carat Forest
Portion Size. One
Unit Total Specificat
No Ingredient Unit Qty.
Cost Cost ion
1 Dark Chocolate gr. 20 500.00 10.00
2 Flour gr. 30 10.00 0.30
3 Egg gr. 1 3.50 0.00
3 Baking powder gr. 0.5 20.87 0.01
4 Vanilla gr. 0.5 317.73 0.16
5 Red Cherry gr. 10 -
6 Danica Cream gr. 30 -
7 Strawberry Syrup gr. 10 -
8 suger gr. 20 30.00 0.60
Total 11.07
Contingency 10%
Cost Per Portion
Cost Price By 30%
Total Selling Price
G.profit % age

Racipe calculated &

Recipe prepared by - Executive Chef Checked by F&B Controller
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Recipe Category Recipe No. 30
Slice
Recipe for.
ala carat Tiramisu
Portion Size. One
Unit Total Specificat
No Ingredient Unit Qty.
Cost Cost ion
1 Chocolate Syrup gr. 10 -
2 Flour gr. 30 10.00 0.30
3 Egg gr. 1 3.50 0.00
3 Baking powder gr. 0.5 20.87 0.01
4 Rum Flavor gr. 10 -
5 Cocoa Powder gr. 30 203.91 6.12
6 Danica Cream gr. 20 -
7 Coffee Powder gr. 5 -
8 Coffee Syrup gr. 10 -
Total 6.43

Contingency 10%

Cost Per Portion

Cost Price By 30%
Total Selling Price
G.profit % age

Racipe calculated &

Recipe prepared by - Executive Chef Checked by F&B Controller
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Recipe Category Recipe No. 31
Chocolate
Recipe for.
ala carat Cake
Portion Size. One
 Unit Total Specificat
No Ingredient Unit Qty.
Cost Cost ion
1 Dark Chocolate gr. 20 500.00 10.00
2 Flour gr. 30 10.00 0.30
3 Egg gr. 1 3.50 3.50
3 Baking powder gr. 0.5 20.87 0.01
4 Vanilla gr. 0.5 317.73 0.16

5 Red Cherry gr. 10 -

6 Danica Cream gr. 30 -
7 Strawberry Syrup gr. 10 -
8 Chocolate Flavor gr. 5 -
9 suger gr. 10 30.00 0.30
Total 14.27
Contingency 10%
Cost Per Portion
Cost Price By 30%
Total Selling Price
Total Selling Price

Racipe calculated &

Recipe prepared by - Executive Chef Checked by F&B Controller
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Recipe Category Recipe No. 32
Red Velvet
Recipe for.
ala carat Cake
Portion Size. One
Unit Total Specificat
No Ingredient Unit Qty.
Cost Cost ion
1 White Chocolate gr. 20 500.00 10.00
2 Flour gr. 30 10.00 0.30
3 Egg gr. 1 3.50 0.00
3 Baking powder gr. 0.5 20.87 0.01
4 Vanilla gr. 0.5 317.73 0.16
5 Fresh Strawberry gr. 10 82.00 0.82
6 Danica Cream gr. 30 -
7 Strawberry Flavor gr. 10 -
8 suger gr. 10 30.00 0.30
Total 11.59
Contingency 10% 1.16
Cost Per Portion 12.75
Cost Price By 30% #DIV/0!
Total Selling Price
G.profit % age (12.75)

Racipe calculated &

Recipe prepared by - Executive Chef Checked by F&B Controller
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Recipe Category Recipe No. 33
Recipe for. Fruit Platter
ala carat
Portion Size. One
Unit Total Specificat
No Ingredient Unit Qty.
Cost Cost ion
1 Mango gr. 40 20.00 0.80
2 Pineapple gr. 30 25.00 0.75
3 Papaya gr. 30 20.00 0.60
3 Banana gr. 30 13.00 0.39
4 Strawberry gr. 20 82.00 1.64
5 Lemon gr. 15 40.00 0.60
Total 4.78
Contingency 10% 0.48
Cost Per Portion 5.26
Cost Price By 15% 15.03
Total Selling Price 34.98
G.profit % age 29.72

Racipe calculated &

Recipe prepared by - Executive Chef Checked by F&B Controller
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Recipe Category Recipe No. 34
Recipe for. Fruit Salad
ala carat
Portion Size. One
Unit Total Specificat
No Ingredient Unit Qty.
Cost Cost ion
1 Pineapple gr. 20 25.00 0.50
2 Apple gr. 20 150.00 3.00
3 Papaya gr. 20 20.00 0.40
3 Mango gr. 15 20.00 0.30
4 Strawberry gr. 20 82.00 1.64
5 Strawberry Syrup gr. 15 -
6 Lemon gr. 15 40.00 0.60
7 Sugar gr. 5 30.00 0.15
8 Cinnamon powder gr. 0.5 104.52 0.05
Total 6.64
Contingency 10% 0.66
Cost Per Portion 7.31
Cost Price By 15% #DIV/0!
Total Selling Price
G.profit % age (7.31)

Racipe calculated &

Recipe prepared by - Executive Chef Checked by F&B Controller

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Recipe Category Recipe No. 35
Lembole
Recipe for. Sound
ala carat /chicken wing
Portion Size. One
 Unit Total Specificat
No Ingredient Unit Qty.
1 Chicken Wing gr 100
Cost Cost ion
85.00 8.50
2 Honey gr. 10 80.00 0.80
3 Ginger gr. 5 60.00 0.30
3 Soy gr. 15 37.00 0.56
4 Lettuce gr. 15 34.00 0.51
5 Tomato gr. 25 10.00 0.25
6 Cucumber gr. 15 35.00 0.53
7 Garlic gr. 5 42.00 0.21
8 Salt gr. 0.5 9.00 0.00
9 Pepper gr. 0.5 150.00 0.08
10 Oil gr. 30 87.33 2.62
11 Chili gr. 5 40.00 0.20
12 Potato gr. 120 6.00 0.72
Total 15.27
Contingency 10% 1.53
Cost Per Portion 16.80
Cost Price By 30% 27.81
Total Selling Price 60.40
G.profit % age 43.60

Racipe calculated &

Recipe prepared by - Executive Chef Checked by F&B Controller
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Recipe Category Recipe No. 36
Recipe for. Rori Special
ala carat
Portion Size. One
Unit Total Specificat
No Ingredient Unit Qty.
1 Provolone Cheese gr. 30
Cost 199.50 Cost 5.99
ion
2 Chicken gr. 120 85.00 10.20
3 Red Chili Powder gr. 0.5 70.00 0.04
3 Tomato gr. 15 10.00 0.15
4 Avocado gr. 30 28.00 0.84
5 Chili gr. 10 40.00 0.40
6 Garlic gr. 5 42.00 0.21
7 Olive Oil gr. 15 299.13 4.49
8 Mayonnaise gr. 30 127.50 3.83
9 Flour gr. 15 10.00 0.15
10 Salt gr. 0.5 9.00 0.00
11 Pepper gr. 0.5 150.00 0.08
Total 26.36
Contingency 10% 2.64
Cost Per Portion 29.00
Cost Price By 30% 30.21
Total Selling Price 95.98
G.profit % age 66.98

Racipe calculated &

Recipe prepared by - Executive Chef Checked by F&B Controller
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Recipe Category Recipe No. 37

Mini Steak
Recipe for.
ala carat Sandwich
Portion Size. One
Unit Total Specificat
No Ingredient Unit Qty.
1 Beef gr. 150
Cost Cost 20.25 ion
135.00
2 Mustard gr. 5 40.00 0.20
3 Mayonnaise gr. 30 127.50 3.83
3 Ketchup gr. 10 19.13 0.19
4 Onion gr. 15 6.40 0.10
5 Tomato gr. 15 10.00 0.15
6 Steak Sauce gr. 10 380.80 3.81
7 Garlic gr. 5 42.00 0.21
8 Potato gr. 60 6.00 0.36
9 Salt gr. 0.5 9.00 0.00
10 Pepper gr. 0.5 150.00 0.08
11 Oil gr. 15 87.33 1.31
 Total 30.48
Contingency 10% 3.05
Cost Per Portion 33.53
Cost Price By 30% 29.93
Total Selling Price 112.02
G.profit % age 78.49

Racipe calculated &

Recipe prepared by - Executive Chef Checked by F&B Controller
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Recipe Category Recipe No. 38
Chambalala
Recipe for.
ala carat Delicious
Portion Size. One
Unit Total Specificat
No Ingredient Unit Qty.
1 Chicken gr. 120
Cost Cost ion
85.00 10.20
2 Mayonnaise gr. 60 127.50 7.65
3 Chili gr. 5 40.00 0.20
3 Lettuce gr. 15 34.00 0.51
4 Tomato gr. 35 10.00 0.35
5 Cucumber gr. 15 35.00 0.53
6 Oil gr. 30 87.33 2.62
7 Salt gr. 0.5 9.00 0.00
8 Pepper gr. 0.5 150.00 0.08
9 Egg pcs. 1 3.50 3.50
10 Flour gr. 100 10.00 1.00
Total 26.63
contingency 10% 2.66
Cost Per Portion 29.30
Cost Price By 30% 29.72
Total Selling Price 98.58
G. Profit % age 69.28

Racipe calculated &

Recipe prepared by - Executive Chef Checked by F&B Controller
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Recipe Category Recipe No. 39
Wanjicho
Recipe for.
ala carat Morning Bell
Portion Size. One
Unit Total Specificat
No Ingredient Unit Qty.
1 Beef gr. 60
Cost Cost ion
135.00 8.10
2 Carrot gr. 10 8.00 0.08
3 Leeks gr. 5 20.00 0.10
3 Bell Pepper gr. 10 60.00 0.60
4 Chicken gr. 60 85.00 5.10
5 Garlic gr. 5 42.00 0.21
6 Ginger gr. 5 60.00 0.30
7 Soy gr. 15 37.00 0.56
8 Oil gr. 30 87.33 2.62
9 Cucumber gr. 10 35.00 0.35
10 Flour gr. 120 10.00 1.20
11 Avocado gr. 80 28.00 2.24
12 Salt gr. 0.5 9.00 0.00
13 Pepper gr. 0.5 150.00 0.08
Total 21.94
Contingency 10% 2.19
Cost Per Portion 24.13
Cost Price By 30% 30.17
Total Selling Price 80.00
G. Profit % age 49.83

Racipe calculated &

Recipe prepared by - Executive Chef Checked by F&B Controller
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 Recipe Category Recipe No. 40
ALWORO
Recipe for.
ala carat Special
Portion Size. One
Unit Total Specificat
No Ingredient Unit Qty.
1 Beef gr. 180
Cost Cost ion
135.00 24.30
2 Chili gr. 5 40.00 0.20
3 Tomato gr. 25 10.00 0.25
3 Onion gr. 25 6.40 0.16
4 Red Chili Powder gr. 5 70.00 0.35
5 Local Butter gr. 20 166.00 3.32
6 Injera pcs. 1 4.50 4.50
7 Garlic gr. 10 42.00 0.42
8 Salt gr. 0.5 9.00 0.00
9 Pepper gr. 0.5 150.00 0.08
10 Fresh Rosemary gr. 5 50.00 0.25
11 Soy gr. 15 37.00 0.56
Total 34.38
Contingency 10% 3.44
Cost Per Portion 37.82
Cost Price By 30% 30.14
Total Selling Price 125.50
G.profit % age 87.68

Racipe calculated &

Recipe prepared by - Executive Chef Checked by F&B Controller
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Recipe Category Recipe No. 41

Assorted Hot
Recipe for.
ala carat Canapés
Portion Size. One
Unit Total Specificat
No Ingredient Unit Qty.
1 Beef gr. 60
Cost Cost ion
135.00 8.10
2 Chicken gr. 60 85.00 5.10
3 Nile Perch gr. 60 185.00 11.10
3 Rice gr. 55 299.50 4.00
4 Sweet Corn gr. 5 41.74 0.21
5 Kidney Beans gr. 5 41.50 0.21
6 Onion pcs. 25 6.40 0.16
7 Bell Pepper gr. 10 60.00 0.60
8 Tomato gr. 25 10.00 0.25
9 Garlic gr. 5 42.00 0.21
10 Soy gr. 15 37.00 0.56
12 Chili gr. 5 40.00 0.20
13 Salt gr. 0.5 9.00 0.00
14 Pepper gr. 0.5 150.00 0.08
15 Oil gr. 15 87.33 1.31
Total 32.08
Contingency 10% 3.21
Cost Per Portion 35.29
Cost Price By 30% 30.55
Total Selling Price 115.50
G.profit % age 80.21

Racipe calculated &

Recipe prepared by - Executive Chef Checked by F&B Controller
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Recipe Category Recipe No. 42
Black Forest
Recipe for.
ala carat Cake
Portion Size. One
Unit Total Specificat
No Ingredient Unit Qty.
1 Flour gr. 30
Cost 10.00
Cost 0.30
ion
2 Sugar gr. 20 30.00 6.00
3 Egg gr. 1 3.50 0.04
3 Supper Gateau gr. 5 -
4 Cocoa Powder gr. 15 203.91 30.59
5 Dark Chocolate gr. 26 500.00 13.00
6 Shanti Cream gr. 50 230.43 11.52
7 Baking Powder gr. 0.5 11.30 0.06
8 Red Cherry gr. 5 -
Total 61.50
Contingency 10%
Cost Per Portion
Cost Price By 30%
Total Selling Price
G.profit % age

Racipe calculated &

Recipe prepared by - Executive Chef Checked by F&B Controller
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Recipe Category Recipe No. 43
Tiramisu
Recipe for.
ala carat Cake
Portion Size. One
Unit Total Specificat
No Ingredient Unit Qty.
1 Flour gr. 30
Cost 10.00
Cost 0.30
ion
2 Sugar gr. 20 30.00 0.60
3 Super Gateau gr. 5 -
3 Egg gr. 1 3.50 3.50
4 Danica Cream gr. 60 -
5 Gelatin Powder gr. 5 -
6 Coffee powder gr. 30 136.00 4.08
7 Cocoa Powder gr. 30 203.91 6.12
8 Coffee Liquor gr. 10 -
9 Aleme Cream gr. 30 110.00 3.30
10 Baking powder gr. 0.5 11.30 0.01
Total 17.90
Contingency 10%
Cost Per Portion
Cost Price By 30%
Total Selling Price
G.profit % age
 Racipe calculated &
Recipe prepared by - Executive Chef Checked by F&B Controller
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Recipe Category Recipe No. 44
Red Velvet
Recipe for.
ala carat Cake
Portion Size. One
Unit Total Specificat
No Ingredient Unit Qty.
1 Flour gr. 30
Cost 10.00
Cost 0.30
ion
2 Sugar gr. 20 30.00 0.60
3 Egg gr. 1 3.50 0.00
4 Super Gateau gr. 5 -
5 Strawberry Jell gr. 30 304.47 9.13
6 Danica Cream gr. 20 -
7 Fresh Strawberry gr. 15 86.00 1.29
8 Icing Sugar gr. 5 30.00 0.15
9 Strawberry Flavor gr. 5 -
10 Baking Powder gr. 0.5 11.30 0.01
Total 11.48
Contingency 10%
Cost Per Portion
Cost Price By 30%
Total Selling Price
G.profit % age

Racipe calculated &

Recipe prepared by - Executive Chef Checked by F&B Controller
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Recipe Category Recipe No. 45
Cream
Recipe for.
ala carat Caramel
Portion Size. One
 Unit Total Specificat
No Ingredient Unit Qty.
1 Milk ml 50
Cost Cost ion
34.78 1.74
2 Egg pcs. 1 3.50 3.50
3 Sugar gr. 10 30.00 0.30
4 Lemon gr. 5 40.00 0.20
5 Vanilla gr. 5 317.73 1.59
Total 7.33
Contingency 10% 0.07
Cost Per Portion 7.40
Cost Price By 20% 21.03
Total Selling Price 35.20
G.profit % age

Racipe calculated &

Recipe prepared by - Executive Chef Checked by F&B Controller
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Recipe Category Recipe No. 46
Chocolate
Recipe for.
ala carat Cake
Portion Size. One
Unit Total Specificat
No Ingredient Unit Qty.
1 Flour gr. 30
Cost 10.00
Cost 0.30
ion
2 Cocoa Powder gr. 20 -
3 Egg gr. 1 3.50 0.00
4 Dark Chocolate gr. 26 500.00 13.00
5 Table Butter gr. 15 200.00 3.00
6 Baking Powder gr. 0.5 11.30 0.01
7 Icing Sugar gr. 50 30.00 1.50
8 Danica Cream gr. 20 -
Total 17.81
Contingency 10%
Cost Per Portion
Cost Price By 30%
Total Selling Price
 Racipe calculated &
Recipe prepared by - Executive Chef Checked by F&B Controller
Name _________________ Name _________________
Sign & Date_________________ Sign & Date_________________
Approved By - Finance Manager F&B Manager
Name _________________ Name _________________
Sign & Date_________________ Sign & Date_________________
F&B Manager

Recipe Category Recipe No. 47

Recipe for. Fruit Salad
ala carat
Portion Size. One
Unit Total Specificat
No Ingredient Unit Qty.
1 Water Mellon gr. 25
Cost Cost ion
20.00 0.50
2 Pineapple gr. 75 25.00 1.88
3 Papaya gr. 20 16.00 0.32
4 Apple gr. 50 150.00 7.50
5 Banana gr. 25 16.00 0.40
6 Strawberry Syrup gr. 30 135.00 4.05
7 Lemon gr. 15 40.00 0.60
Total 15.25
Contingency 10% 1.52
Cost Per Portion 16.77
Cost Price By 20% 41.92
Total Selling Price 40.00
G.profit % age 23.23

Racipe calculated &

Recipe prepared by - Executive Chef Checked by F&B Controller
Name _________________ Name _________________
Sign & Date_________________ Sign & Date_________________
Approved By - Finance Manager F&B Manager
Name _________________ Name _________________
Sign & Date_________________ Sign & Date_________________
F&B Manager
Recipe Category Recipe No. 48
Recipe for. Fruit Platter
ala carat
Portion Size. One
Unit Total Specificat
No Ingredient Unit Qty.
Water Mellon gr. 25
Cost Cost 0.50
ion
20.00
 Pineapple gr. 75 16.00 1.20
Papaya gr. 20 16.00 0.32
Apple gr. 50 150.00 7.50
Banana gr. 25 16.00 0.40
Fresh Strawberry gr. 30 82.00 2.46
Lemon gr. 15 25.00 0.38
Total 12.76
Contingency 10% 1.28
Cost Per Portion 14.03
Cost Price By 30% 31.04
Total Selling Price 45.20
G.profit % age 31.17

Racipe calculated &

Recipe prepared by - Executive Chef Checked by F&B Controller
Name _________________ Name _________________
Sign & Date_________________ Sign & Date_________________
Approved By - Finance Manager F&B Manager
Name _________________ Name _________________
Sign & Date_________________ Sign & Date_________________
F&B Manager
18
62.48
30
26.66667

30.0075
42.9
-300
34.78
 Recipe Category Recipe No. 1
Recipe for.
Valantine buffet For 20 Paks Portion Size. 20
Purc Speci
hase Total ficati
No Ingredient Unit Qty Cost Cost on
1 Aib kg 6 75.00 150.00
2 Apple kg 2 150.00 300.00
3 Baking powder gm 50 20.87 1.04
4 Banana kg 3 16.00 48.00
5 Banana Leaf pc 1 10.00 10.00
6 Basamic Vinegar ml 200 62.42 12.48
7 Basmati Rice kg 1.5 299.00 448.50
8 Beef Mortodella gr 350 205.00 71.75
9 Beef Root kg 3 8.00 24.00
10 Black Olive gr 200 65.22 13.04
11 Carrot kg 2 8.00 16.00
12 Cauliflower gr 500 42.00 21.00
13 Chicken kg 4 85.00 340.00
14 Chicken Mortodella gr 350 205.00 71.75
15 Corerima gr 350 234.80 82.18
16 Coriander bu 1 50.00 50.00
17 Cucumber gr 300 30.00 9.00
18 Cucumber Gurkins gr 300 128.69 38.61
19 Shantie Cream kg 4 230.43 921.72
20 Farme Egg pc 50 3.50 175.00
21 Feresh Strawberry kg 1 83.00 83.00
22 Flour kg 7 10.00 70.00
23 French Beans gr 500 25.00 12.50
24 Gommen pc 1 50.00 50.00
25 Green Chili kg 1 40.00 40.00
26 Green Olive gr 300 65.22 19.57
27 Honey gr 300 93.00 27.90
28 Icing Sugar kg 1 30.00 30.00
29 Jaitin Powder gr 150
30 Kocho kg 3 18.00 54.00
31 Lamb kg 3 110.00 330.00
32 Lettuce kg 3 34.00 102.00
33 Local Butter kg 3 190.00 570.00
34 Local Chicken pc 3 83.00 249.00
35 Local Vinegar ml 500 9.00 4.50
36 Mayonnaise gr 900 127.83 115.05
37 Milk lit 3 17.50 52.50
38 Mitmita gr 500 120.00 60.00
39 Mozzarella cheese gr 350 120.00 42.00
40 Mushroorm gr 340 33.91 11.53
41 Mustard gr 200 40.00 8.00
42 Nile Perch kg 4 185.00 740.00
43 Oil lit 7 87.33 611.31
44 Onion kg 15 6.42 96.30
45 Orange kg 5 26.00 130.00
46 papaye kg 5 16.00 80.00
47 Parsley pc 1 50.00 50.00
48 peanut gr 200 66.96 13.39
49 Pineapple kg 7 20.00 140.00
50 Pnovolini Cheese gr 350 155.00 54.25
51 Pumpkin kg 2 20.00 40.00
52 Raisin gr 200 80.00 16.00
53 Red Chili Powder gr 350 70.00 24.50
54 Red Color ml 150 16.00 2.40
55 Shero kg 0.5 50.00 25.00
56 Shortinig Butter kg 1 48.07 48.07
57 Soy Sauce ml 500 32.42 16.21
58 Strawberry Jell ml 350 304.47 106.56
59 Strawberry Syrap ml 500 135.50 67.75
60 Sugar kg 5 30.00 150.00
61 Sweet Corn gr 340 41.74 14.19
62 Tomato kg 10 10.00 100.00
63 Top round kg 8 113.00 904.00
64 Turmeric Powder gr 100 17.39 1.74
65 Vanilla Essense ml 150 317.73 47.66
66 Watermellon kg 10 35.00 350.00
67 White Chocolate kg 1 500.00 500.00
68 Yeast gr 150 62.61 9.39
69 Zucchini gr 500 20.00 10.00

Total 9,084.35
Contingency 10% 1.81
Total Cost Portion 9,086.16
 Cost Price By 30% 3,831.40
Total Selling Price 237.15
Gross Profit % age (8,849.01)
Racipe calculated &
Recipe prepared by - Executive Chef Checked by F&B Controller
Name _________________ Name _________________
Sign & Date_________________ Sign & Date_________________
Approved By - Finance Manager F&B Manager
Name _________________ Name _________________
Sign & Date_________________ Sign & Date_________________
234.8
 408.1315

408.1315
RORI HOTEL HAWASSA ALA CARAT MENU 30% AND 40%

No Ingrdent 30% 40%

1 Caesar Salad 65.66 49
2 Salad Lovers   59.1 44.325
3 Salad Nicosie 115.33 86.5
4 Coconut Chicken Cream Soup   57.8 43.35
5 Fish & Vegetable Chowder   74.2 55.65
6 Minestrone Soup 33.26 24.95
7 Curried Brown Lentil Soup 34.22 25.7
8 Spaghetti w/ Meat Sauce 98.26 73.7
9 Spaghetti W/ Tomato Sauce 58.55 43.9
10 Peppered Beef Filet steak 168.9 126.67
11 Boneless Roasted Lamb 124.16 93.12
12 Stir Fried Beef 137.6 103.2
13 Breast of Chicken 114.53 85.9
14 Stir Fried Chicken 104.33 78.25
15 Grilled Nile Perch 173.60 130.2
16 Seared Tilapia 87.8 65.85
17 Fish Goulash 77.8 58.35
18 Club Sandwich 120.33 90.25
19 Tuna Sandwich 125.23 93.92
20 Cheese & Tomato Sandwich 102.73 77.05
21 Ham & Cheese Sandwich 153.90 115.42
22 Vegetable Sandwich 27.17 20.37
23 Beef Burger with Cheese 139.03 104.27
24 Plain Beef Burger 115.93 86.95
25 Chicken Burger 108.93 81.7
26 Fish Burger 53.77 134.4
27 Slice Black Forest
28 Slice Tiramisu
29 Chocolate Cake
30 Red Velvet Cake
31 Fruit Platter 17.47 13.1
32 Fruit Salad
33 Lembole Sound /chicken wing 56.00 42
34 Rori Special 96.67 72.5
35 Mini Steak Sandwich 111.77 83.82
36 Chambalala Delicious 97.67 73.25
37 Wanjicho Morning Bell 80.77 60.57
38 ALWORO Special 124.40 93.3
39 Assorted Hot Canapés 117.63 88.22
40 Black Forest Cake
41 Tiramisu Cake
42 Red Velvet Cake
43 Cream Caramel 24.67 18.5
44 Chocolate Cake
45 Fruit Salad 55.90 41.92
46 Fruit Platter 46.77 35.07
47

Exclusive Service Charge 10% And 15% Vat

40%
 Recipe Category Recipe No. 1

Recipe for. Machito

Hot drinke
Portion Size. One
Unit Total Specificati
No Ingredient Unit Qty.
Cost Cost on
1 Machito ml 90 23.00 2.07
2 Coffee gr. 13.33 104.34 1.39
3 Suger gr. 0.25 30.00 0.01
4
5
Total 3.47
Cost Per Portion 3.47
Cost Price By 15% 36.58
Total Selling Price 9.49
G.profit % age 6.02
Racipe calculated &
Recipe prepared by - Executive Chef Checked by F&B Controller
Name _________________ Name _________________
Sign & Date_________________ Sign & Date_________________
Approved By - Finance Manager F&B Manager
Name _________________ Name _________________
Sign & Date_________________ Sign & Date_________________
F&B Manager

Recipe Category Recipe No. 2

Recipe for. coffee
Hot drinke
Portion Size. One
Unit Total Specificati
No Ingredient Unit Qty.
Cost Cost on
1 Coffee gr. 20 104.34 2.09
2 Suger gr. 0.25 30.00 0.01
3
4
5
Total 2.10
Cost Per Portion 2.10
Cost Price By 15% 22.11
 Total Selling Price 9.50
G.profit % age
Racipe calculated &
Recipe prepared by - Executive Chef Checked by F&B Controller
Name _________________ Name _________________
Sign & Date_________________ Sign & Date_________________
Approved By - Finance Manager F&B Manager
Name _________________ Name _________________
Sign & Date_________________ Sign & Date_________________
F&B Manager

Recipe Category Recipe No. 3

Recipe for. Milk
Hot drinke
Portion Size. One
Unit Total Specificati
No Ingredient Unit Qty.
Cost Cost on
1 Milk ml 166 23.00 3.82
2 Coffee gr. 6.66 104.34
3 Suger gr. 0.5 30.00
4
5
Total 3.82
Contingency 0.04
Cost Per Portion 3.86
Cost Price By 15% #DIV/0!
Total Selling Price
G.profit % age
Racipe calculated &
Recipe prepared by - Executive Chef Checked by F&B Controller
Name _________________ Name _________________
Sign & Date_________________ Sign & Date_________________
Approved By - Finance Manager F&B Manager
Name _________________ Name _________________
Sign & Date_________________ Sign & Date_________________
F&B Manager

Recipe Category Recipe No.

Recipe for. Capuchhino
Hot drinke
Portion Size. One
 Unit Total Specificati
No Ingredient Unit Qty.
Cost Cost on
1 Milk ml
2 Coffee gr.
3 Suger gr.
4 Cocoa Powder gr.
5
Total -
Contingency -
Cost Per Portion -
Cost Price By 20% #DIV/0!
Total Selling Price
G.profit % age
Racipe calculated &
Recipe prepared by - Executive Chef Checked by F&B Controller
Name _________________ Name _________________
Sign & Date_________________ Sign & Date_________________
Approved By - Finance Manager F&B Manager
Name _________________ Name _________________
Sign & Date_________________ Sign & Date_________________
F&B Manager

Recipe Category Recipe No. 1

Recipe for. Tea
Hot drinke
Portion Size. One
Unit Total Specificati
No Ingredient Unit Qty.
Cost Cost on
1 Tea pc
2 Suger gr.
3
4
5
Total -
Contingency -
Cost Per Portion -
Cost Price By 20% #DIV/0!
Total Selling Price
G.profit % age
 Racipe calculated &
Recipe prepared by - Executive Chef Checked by F&B Controller
Name _________________ Name _________________
Sign & Date_________________ Sign & Date_________________
Approved By - Finance Manager F&B Manager
Name _________________ Name _________________
Sign & Date_________________ Sign & Date_________________
F&B Manager

Recipe Category Recipe No. 1

Recipe for. Tea Special
Hot drinke
Portion Size. One
Unit Total Specificati
No Ingredient Unit Qty.
Cost Cost on
1 Tea pc
2 Suger gr.
3
4
5
Total -
Contingency -
Cost Per Portion -
Cost Price By 20% #DIV/0!
Total Selling Price
G.profit % age
Racipe calculated &
Recipe prepared by - Executive Chef Checked by F&B Controller
Name _________________ Name _________________
Sign & Date_________________ Sign & Date_________________
Approved By - Finance Manager F&B Manager
Name _________________ Name _________________
Sign & Date_________________ Sign & Date_________________
F&B Manager
 Recipe Category Recipe No. 2
Recipe for.
2nd FullBreakfast buffet Purcha Portion Size.
se Total
No Ingredient Unit Qty Cost Cost Comment
1 Orange Jam gm 50 45.22 4.98
2 Baked Beans tin 3 34.78 104.34
3 Baking Powder gm 10 11.30 1.03
4 Banana Fresh kg 2 16.00 32.00
5 Banana Essence ml 15 -
6 Flour gm 400 11.50 4.60
7 Fresh Rosemary gm 155 40.00 6.20
8 Garlic gm 150 50.00 7.50
9 Igera kg 6 4.50 27.00
10 Improver gr 10 64.63 1.29
11 Local Butter gm 120 140.00 16.80
12 Nutroo Cream Crackes gr 150 25.48 7.64
13 Oil lit 350 66.67 23.33
14 Orange Esense ml 15 650.22 9.75
15 Papaye kg 3 20.00 60.00
16 Pepper White gm 75 160.00 12.00
17 Pinaple kg 2 20.00 40.00
18 Pinaple Jam gm 75 45.22 7.47
19 Potato kg 2 8.00 16.00
20 Red Powder /Berbere/ gm 120 70.00 8.40
21 Salt gm 100 9.00 0.90
22 Strawbery Jam gm 50 45.22 4.98
23 Suger gm 200 30.00 6.00
24 Table Butter gm 100 200.00 20.00
25 Top Round gm 350 145.00 50.75
26 Turmeric Poweder gm 50 -
27 Vanilla Essence ml 10 -
28 Water Milon kg 3 20.00 60.00
29 Whole Egg pc 15 3.50 52.50
30 Yeast gm 10 62.61 1.25
Total 586.72
 Recipe Category Recipe No. 1
Recipe for.
1st FullBreakfast buffetPurcha Portion Size. 20
se Total
No Ingredient Unit Qty Cost Cost Comment
1 Chiken Mortodella gm 100 215.00 21.50
2 Apple kg 1 140.00 140.00
3 Bacon gm 350 450.20 157.57
4 Baked Beans tin 1 34.35 34.35
5 Baking Powder gm 10 11.30 1.03
6 Banana Fresh kg 1 16.00 16.00
7 Banana Essence gm 10 250.00 2.50
8 Beef Filet gm 350 143.00 50.05
9 Beef Mortodella gm 120 215.00 25.80
10 Beef Sausage gm 350 200.00 70.00
11 Black Olive gm 150 65.22 22.75
12 Chader Cheese gm 100 750.20 75.02
13 Chili gm 100 45.00 4.50
14 Chocopops gm 150 85.00 12.75
15 Cocktail Yoghurts pcs 3 8.00 24.00
16 Cocoa Powder gm 10 203.91 2.04
17 Cornflex gm 150 94.78 28.43
18 Crackers gm 100 25.48 5.10
19 Cucumber gm 250 60.00 15.00
20 Deleta-Butter gm 50 51.27 2.56
21 Erushed Wheat gm 150 65.00 9.75
22 Feta Cheese gm 100 826.30 82.63
23 Flour gm 500 11.50 5.75
24 Fresh Rosemerry gm 16 40.00 0.64
25 Garlic gm 150 50.00 7.50
26 Green oilves gm 150 65.43 22.82
27 Igera pcs 6 4.50 27.00
28 Improver gm 10 64.63 1.29
29 Lemon gm 150 40.00 6.00
30 Lettuce gm 200 60.00 12.00
31 Local Butter gm 120 140.00 16.80
32 Mango kg 1.5 20.00 30.00
33 MangoYoghurts pcs 3 8.00 24.00
34 Milk lit 1 23.00 23.00
35 Mixed Spice gm 5 100.00 0.50
36 Mozzarella Cheese gm 120 120.00 14.40
37 Muslin gm 150 60.86 26.08
38 Mustard gm 50 40.00 2.21
40 Oats gm 200 64.35 25.74
41 Oil mli 1000 66.67 66.67
42 Olive Oil gm 120 299.16 35.90
43 Onion gm 200 7.00 1.40
44 Orange gm 350 26.00 9.10
45 Orange Esense gm 10 650.43 6.50
46 Orange Jam gm 50 45.22 4.98
47 Pancake Syrup gm 120 125.22 21.16
48 Papaye kg 1 20.00 20.00
49 Patato gm 250 8.00 2.00
50 Pinaple kg 1 20.00 20.00
51 Pinaple Jam gm 50 45.22 4.98
52 Plain Yoghurts pcs 3 12.00 36.00
53 Provoline Cheese gm 120 1,029.35 123.52
54 Red Powder /Berbere/ gm 120 70.00 8.40
55 Salt gm 75 9.00 0.68
56 Strowberry gm 200 86.00 17.20
57 Strowberry Jam gm 50 45.22 4.98
58 Suger gm 200 18.00 3.60
59 Sweet Corn gm 250 41.70 10.43
60 Table Butter gm 100 200.00 20.00
61 Tomato gm 250 18.00 4.50
62 Vanilla Esence gm 15 250.00 3.75
63 Water Milon kg 1.5 20.00 30.00
64 White Peper gm 75 100.00 7.50
65 Whole Egg pcs 12 3.20 38.40
66 Yeast gm 10 64.61 1.29
Total 1,552.01 77.60
 Recipe Category Recipe No. 2
Recipe for.
1Refreshment For 20 Paxs Purcha Portion Size. 20
se Total Specificati
No Ingredient Unit Qty Cost Cost on
1 Avocado gm 350 28.00 9.80
2 Baking Powder gm 10 11.30 1.03
3 Banana Essence gm 5
4 Beef Filet gm 500 180.00 90.00
5 Chiken kg 1 98.00 98.00
6 Chili gm 150 45.00 6.75
7 Cocoa Powder gm 60 203.00 12.18
8 Deleta-Butter gm 250 51.27 63.14
9 Dry Oregano gm 5 -
10 EggPlant gm 350 -
11 Flour gm 500 11.50 5.75
12 Fresh Coriander gm 10 55.00 0.55
13 Fresh Rosemerry gm 15 40.00 0.60
14 Garilic gm 100 50.00 5.00
15 Ginger gm 10 80.00 0.80
16 Improver gm 10 64.63 0.65
17 Katchup gm 120 19.13 22.96
18 Lemen gm 100 40.00 4.00
19 Mango kg 3 20.00 60.00
20 Mustard gm 60 40.00 2.65
21 Oil lit 3 66.67 200.01
22 Orange Esense gm 5 -
23 Papaya kg 3 20.00 60.00
24 Peper gm 70 -
25 Pinapple kg 3 20.00 60.00
26 Provoline Cheese gm 200 1,229.57 245.91
27 Salt gm 120 9.00 1.08
28 Suger gm 250 18.00 4.50
29 Tilapiaan Fish kg 1 102.00 102.00
30 Tomato gm 180 22.00 3.96
31 Top Round kg 1 145.00 145.00
32 Tuna tin 2 47.50 95.00
33 Watermellon kg 3 20.00 60.00
34 Whole Egg pc 10 3.50 35.00
35 Yeast gm 35 64.61 4.52
36 Zucchine gm 350 60.00 21.00
 Total 1,421.83
Contingency 10% 1.81
Total Cost Portion 1,423.64
Cost Price By 30% 600.31
Total Selling Price 237.15
Gross Profit % age (1,186.49)
Racipe calculated &
Recipe prepared by - Executive Chef Checked by F&B Controller
Name _________________ Name _________________
Sign & Date_________________ Sign & Date_________________
Approved By - Finance Manager F&B Manager
Name _________________ Name _________________
Sign & Date_________________ Sign & Date_________________
 Recipe Category Recipe No 2
Recipe for.
2 Refreshment For 20 Paxs Portion Size. 20
Purc
hase Total Specificati
No Ingredient Unit Qty Cost Cost on
1 Baking Powder gm 10 11.30 1.03
2 Banana Essence gm 10
3 Chili gm 150 45.00 6.75
4 Deleta-Butter gm 250 51.27 12.82
5 Dry Oregano gm 5 -
6 Egg Plant gm 350 25.00 8.75
7 Flour gm 500 11.50 5.75
8 Fresh Coriander gm 10 55.00 0.55
9 Fresh Rosemerry gm 15 40.00 0.60
10 Garilic gm 100 50.00 5.00
11 Improver gm 10 64.63 1.29
12 Katchup gm 120 19.13 2.30
13 Lemen gm 100 40.00 40.00
14 Mustard gm 60 40.00 2.65
15 Oil lit 3 66.67 200.01
16 onion gm 120 7.00 0.84
17 Orange Esense gm 10 650.22 6.50
18 Papaya kg 3 20.00 60.00
19 Peanut Butter gm 250 66.69 18.53
20 Peper gm 75 46.66 3.50
21 Pinapple kg 3 20.00 60.00
22 Salt gm 120 9.00 1.08
23 Tilapiaan Fish kg 1 102.00 102.00
24 Tomato gm 180 22.00 3.96
25 Top Round kg 1.5 145.00 217.50
26 Watermellon kg 3 20.00 60.00
27 Yeast gm 35 64.61 4.52
28 Zucchine gm 350 60.00 21.00
29 Spring Roll (veg) pc 20 3.00 60.00
30 Samossa (linti) pc 20 3.00 60.00
31
Total 966.92
Contingency 10% 1.81
Total Cost Portion 968.73
Cost Price By 30% 408.49
 Total Selling Price 237.15
Gross Profit % age (731.58)
Racipe calculated &
Recipe prepared by - Executive Chef Checked by F&B Controller
Name _________________ Name _________________
Sign & Date_________________ Sign & Date_________________
Approved By - Finance Manager F&B Manager
Name _________________ Name _________________
Sign & Date_________________ Sign & Date_________________
 Recipe Category Recipe No 2
Recipe for.
3 Refreshment For 20 Paxs Portion Size. 20
Purc
hase Total Specificatio
No Ingredient Unit Qty Cost Cost n
1 Chili gm 150 40.00 6.00
2 Telapya Fish kg 3 102.00 306.00
3 Baking Poweder gm 10 11.30 1.03
4 Banana essence gm 10
5 Deleta-Butter gm 250 51.27 12.82
6 Flour gm 500 11.50 5.75
7 Fresh Corianeder gm 15 55.00 0.83
8 Garilic gm 150 55.00 8.25
9 Improver gm 10 64.63 1.29
10 Lemon gm 100 40.00 4.00
11 Lentil samossa pc 20 3.00 60.00
12 Mitin Shiro Powder gm 120 50.00 6.00
13 Oil lit 3 66.67 200.01
14 Orange Jame gm 120 45.22 12.06
15 Peanut Butter lit 150 66.69 10.00
16 Pepper gm 60 46.22 2.77
17 Red Powder /Berbere/ gm 3 70.00 0.21
18 Salt gm 120 9.00 1.08
19 Spring Rolls (veg) pc 20 3.00 60.00
20 Strawbery Jam gm 120 45.22 12.06
21 Swet Potato kg 2 10.00 20.00
22 Yeast gm 3 61.61 0.37

Total 730.53
Contingency 10% 1.81
Total Cost Portion 732.34
Cost Price By 30% 308.81
 Total Selling Price 237.15
Gross Profit % age (495.19)
Racipe calculated &
Recipe prepared by - Executive Chef Checked by F&B Controller
Name _________________ Name _________________
Sign & Date_________________ Sign & Date_________________
Approved By - Finance Manager F&B Manager
Name _________________ Name _________________
Sign & Date_________________ Sign & Date_________________