FORM 1

PLAN AND COST CATERING SERVICES

MENU PROPOSAL

TABLE D’ HOTE MENU – A SET MENU

CLASS REUNION
200 PAX

RICE

PASTA

SALAD

CHICKEN

PORK/BEEF/FISH

DESSERT

BEVERAGES

Prepared by:

CHEF DE PARTIE
FORM 2
PLAN AND PREPARE FOODS
UTENSILS REQUISITION

UTENSILS SPECIFICATIONS QTY

Prepared by:
_______________

FORM 3
PLAN AND COST CATERING SERVICES
RECIPE COST WORKSHEET- ORIGINAL YIELD

MENU:___________________ YIELD:___________________

INGREDIENTS QUANTITY UNIT TOTAL PROCEDURES

COST AMOUNT
1.
 TOTAL FOOD COST
NUMBER OF SERVING
FOOD COST PER PORTION

Prepared by:

________________________
CHEF DE PARTIE
FORM 4
RECIPE QUANTIFICATION

CONVERSION FACTOR METHOD

Conversion factor (CF) = NEW YIELD/ OLD YIELD

MENU:___________________ YIELD: 200 PAX

INGREDIENTS QUANTITY TOTAL COST

 TOTAL FOOD COST
NUMBER OF SERVING
FOOD COST PER PORTION

Prepared by:

_________________
CHEF DE PARTIE

FORM 5

PLAN AND PREPARE QUANTITY FOODS

MARKET LIST

INGREDIENTS SPECIFICATION TOTAL PRICE

GROCERY
FRUITS & VEGETABLES

MEATS

OTHERS

TOTAL COSTS:
Prepared by:
__________________
CHEF DE PARTIE
FORM 6

PLAN AND COST CATERING SERVICES

PROJECTED INCOME STATEMENT

PROJECTED SALES:
SUB-TOTAL PROJECTED SALES:

PROJECTED EXPENSES

A. FOOD :
B. LABOR COSTS :
C. OVERHEAD EXPENSES:
 Gasoline :
Water :
Electricity : ____________________

D. OTHER EXPENSES

Utensils :
Equipment : _____________________

Sub-total Expenses: _______________________

Projected Income: ________________________

Prepared by:

_________________
CHEF DE PARTIE
FORM 7

PLAN AND COST CATERING SERVICES

SKETCH AND LAYOUT OF BUFFET TABLE