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25 Cards in this Set
- Front
- Back
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Beverage Cost |
$0.55 per guest |
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Common Goods |
$40 |
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Employee Meals |
$7 per employee |
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Insurance |
$15 |
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Rent |
$30 |
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Payroll |
$6 per employee |
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Cost Cards |
$140 |
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Utilities |
6% of total sales |
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Linen |
$40 |
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Repairs & Maintenance |
3% of total sales |
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Interest |
$20 |
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Administrative & General |
5% of total sales |
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Decorations |
$25 |
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Beverages |
$2.50 per guest |
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Sanitation Statement |
Before beginning this recipe, please wash andsanitize the area you will be working at and your hands; pay particularattention to the fingers and nails on each hand. Gather all equipment and all food itemsneeded to complete this recipe. Be sureall equipment is cleaned and sanitized before proceeding. |
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Sanitation Principles |
Temperature Danger Zone is 41F to 135F |
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Layout of HACCP Recipe Card |
Date, Time, Title, Author, Category, Prep, Cook, Yield,Portion, Number of Portions, Ingredients, Sanitation Statement, SanitationPrinciples, Equipment Needed, CCPs, Serving Temp |
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Spice Factor |
3% |
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TCPD |
The price after spice factor |
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MMP |
32% (divide by .32 for result) |
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1 pound = |
16 oz |
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1 gallon = |
128 oz |
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Conversion Factor |
new/old |
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Can you sell the item for the price? |
No. You need toconduct a marketing survey of your competition for menu pricing strategies. |
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KRAs |
Marketing, Sales, Guest Satisfaction, Entry Time, Food Waste, Uniforms, Organization/ Storage, Measurement |
