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  • Mspmi Food Cost

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    RiztiAzizahNur'aini
    125 views5 pages
    1) The document calculates the food cost and unit cost of a salad solo dish served to 200 customers. 2) It provides the ingredient weights and costs to make the salad using two different methods and calculates the total food cost, labor costs, overhead costs, and profit for each method. 3) It also calculates the monthly ingredient requirements to serve 6000 customers with the salad over one month.

    Original Description:

    Tugas MSPM Food Cost

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    1) The document calculates the food cost and unit cost of a salad solo dish served to 200 customers. 2) It provides the ingredient weights and costs to make the salad using two different methods and calculates the total food cost, labor costs, overhead costs, and profit for each method. 3) It also calculates the monthly ingredient requirements to serve 6000 customers with the salad over one month.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    125 views5 pages

    Mspmi Food Cost

    Uploaded by

    RiztiAzizahNur'aini
    1) The document calculates the food cost and unit cost of a salad solo dish served to 200 customers. 2) It provides the ingredient weights and costs to make the salad using two different methods and calculates the total food cost, labor costs, overhead costs, and profit for each method. 3) It also calculates the monthly ingredient requirements to serve 6000 customers with the salad over one month.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 5

    Diketahui :

    Jumlah konsumen yang dilayani = 200 orang

    Food cost dan unit cost salad solo :

    Cara 1 :

    Bahan berat Berat cadangan Harga berat bersih + Harga per


    Salad Solo bahan BDD Bersih 10% per kg cadangan berat bahan
    Telur ayam 62,5 100 62,5 6,25 14.000 69 962,5
    daging
    semur 80 100 80 8 80.000 88 7040
    kentang
    goreng 40 100 40 4 24.000 44 1056
    wortel 40 88 35,2 3,52 6.000 39 232,32
    buncis 40 90 36 3,6 4.000 40 158,4
    ketimun 40 70 28 2,8 4.000 31 123,2
    mayonise 40 100 40 4 24.000 44 1056
    daun selada 20 69 13,8 1,38 8.000 15 121,44
    tomat
    merah 10 95 9,5 0,95 5.000 10 52,25
    10802,11
    bumbu 10% 1080,211
    food cost 11.882,32
    tenaga kerja langsung 15% 4455,870375
    Overhead 25% 7426,450625
    net profit 20% 5941,1605
    17823,4815
    bahan makanan 40% 11882,321
    harga jual (unit cost) 29705,8025

    Cara 2 :

    Bahan berat Berat cadangan Harga berat bersih + Harga per


    Salad Solo bahan BDD Bersih 10% per kg cadangan berat bahan
    14.00
    Telur ayam 62,5 100 62,5 6,25 0 69 962,5
    daging 80.00
    semur 80 100 80 8 0 88 7040
    kentang 24.00
    goreng 40 100 40 4 0 44 1056
    Wortel 40 88 35,2 3,52 6.000 39 232,32
    Buncis 40 90 36 3,6 4.000 40 158,4
    Ketimun 40 70 28 2,8 4.000 31 123,2
    24.00
    Mayonise 40 100 40 4 0 44 1056
    daun
    selada 20 69 13,8 1,38 8.000 15 121,44
    tomat
    merah 10 95 9,5 0,95 5.000 10 52,25
    10802,11
    bumbu 10% 1080,211
    food cost 11.882,32
    harga jual (unit cost) = 100/40 x Rp 11.882,32 29705,8025

    Kebutuhan bahan makanan selama 1 bulan :

    Bahan berat kebutuhan bahan kebutuhan bahan


    Salad Solo bahan makanan dalam 1 bln makanan dalam 1 bln (kg)
    Telur ayam 1 6000 btr 375
    daging
    80 480000 g 480
    semur
    kentang
    40 240000 g 240
    goreng
    Wortel 40 240000 g 240
    Buncis 40 240000 g 240
    Ketimun 40 240000 g 240
    Mayonise 40 240000 g 240
    daun selada 20 120000 g 120
    tomat merah 10 60000 g 60
    TUGAS MSPMI

    MENGHITUNG FOOD COST DAN UNIT COST

    Disusun oleh :

    Farinta Isna N F P07131111068

    Fitriatun P07131111069

    Putri Kusuma Jenari P07131111084

    Gizi Non Reguler

    KEMENTERIAN KESEHATAN REPUBLIK INDONESIA

    POLITEKNIK KESEHATAN YOGYAKARTA

    JURUSAN GIZI

    2013
    TUGAS MSPMI

    MENGHITUNG FOOD COST DAN UNIT COST

    Disusun oleh :

    Dwi Mulyanti P07131111066

    Rica Rahayu P07131111087

    Gizi Non Reguler

    KEMENTERIAN KESEHATAN REPUBLIK INDONESIA

    POLITEKNIK KESEHATAN YOGYAKARTA

    JURUSAN GIZI

    2013
    TUGAS MSPMI

    MENGHITUNG FOOD COST DAN UNIT COST

    Disusun oleh :

    Beatric Irdita C P07131111053

    Ika Lusitasari P07131111071

    Gizi Non Reguler

    KEMENTERIAN KESEHATAN REPUBLIK INDONESIA

    POLITEKNIK KESEHATAN YOGYAKARTA

    JURUSAN GIZI

    2013

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