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    Trans Hotel Bandung: Instant Cous Cous Olive Oil Salt White Peppers Powder Hot Water

    Uploaded by

    imam ramadhani
    The document contains three menus for Trans Hotel Bandung: 1. Cous Cous appetizer with ingredients like instant cous cous, olive oil, salt, and white pepper powder. 2. Grilled Makanek (lamb sausage) appetizer with ingredients like lamb sausage, chopped onion, parsley, and bellpeppers. 3. Pickled beets with ingredients like beets, red wine vinegar, salt, pepper, and house vinaigrette. Each menu includes the ingredients, quantities, and pricing.

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    Trans Hotel Bandung: Instant Cous Cous Olive Oil Salt White Peppers Powder Hot Water

    Uploaded by

    imam ramadhani
    9 views4 pages
    The document contains three menus for Trans Hotel Bandung: 1. Cous Cous appetizer with ingredients like instant cous cous, olive oil, salt, and white pepper powder. 2. Grilled Makanek (lamb sausage) appetizer with ingredients like lamb sausage, chopped onion, parsley, and bellpeppers. 3. Pickled beets with ingredients like beets, red wine vinegar, salt, pepper, and house vinaigrette. Each menu includes the ingredients, quantities, and pricing.

    Original Description:

    Original Title

    Pickled Beets.xls

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    The document contains three menus for Trans Hotel Bandung: 1. Cous Cous appetizer with ingredients like instant cous cous, olive oil, salt, and white pepper powder. 2. Grilled Makanek (lamb sausage) appetizer with ingredients like lamb sausage, chopped onion, parsley, and bellpeppers. 3. Pickled beets with ingredients like beets, red wine vinegar, salt, pepper, and house vinaigrette. Each menu includes the ingredients, quantities, and pricing.

    Copyright:

    © All Rights Reserved
    Download as XLS, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as xls, pdf, or txt
    9 views4 pages

    Trans Hotel Bandung: Instant Cous Cous Olive Oil Salt White Peppers Powder Hot Water

    Uploaded by

    imam ramadhani
    The document contains three menus for Trans Hotel Bandung: 1. Cous Cous appetizer with ingredients like instant cous cous, olive oil, salt, and white pepper powder. 2. Grilled Makanek (lamb sausage) appetizer with ingredients like lamb sausage, chopped onion, parsley, and bellpeppers. 3. Pickled beets with ingredients like beets, red wine vinegar, salt, pepper, and house vinaigrette. Each menu includes the ingredients, quantities, and pricing.

    Copyright:

    © All Rights Reserved
    Download as XLS, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as xls, pdf, or txt
    of 4

    Trans Hotel Bandung

    NAME OF MENU Cous Cous


    FOOD CATHEGORY Appetizer
    YIELD 10 Portions

    GENERAL DISCRIPTIONS

    COOKING METHODS PRESENTATION

    CODE INGREDIENTS UNIT QUANTITY UNIT PRICE TOTAL

    1 instant cous cous kg Rp -


    2 olive oil kg Rp -
    3 salt kg Rp -
    4 white peppers powder kg Rp -
    5 hot water LTR Rp -
    6 kg Rp -
    7 kg Rp -
    8 kg Rp -
    9 kg Rp -
    10 kg Rp -
    11 kg Rp -
    12 kg

    TOTAL Rp -

    FOOD COST Rp -
    SELLING PRICE LOCAL CURRANCY Rp3,850,000.00
    COST RATIO % 0%
    Trans Hotel Bandung

    NAME OF MENU Grilled Makanek(lamb sausage)


    FOOD CATHEGORY Hot mezzeh(Appetizer)
    YIELD 10 Portions

    GENERAL DISCRIPTIONS

    COOKING METHODS PRESENTATION

    CODE INGREDIENTS UNIT QUANTITY UNIT PRICE TOTAL

    1 lamb sausage kg Rp -
    2 chopped onion kg Rp -
    3 parsley kg Rp -
    4 pbellpeppers kg Rp -
    5 olive oil LTR Rp -
    6 kg Rp -
    7 kg Rp -
    8 kg Rp -
    9 kg Rp -
    10 kg Rp -
    11 kg Rp -
    12 kg Rp -

    TOTAL Rp -

    FOOD COST Rp -
    SELLING PRICE LOCAL CURRANCY Rp3,850,000.00
    COST RATIO % 0%
    Trans Hotel Bandung

    ITEM : pickled beets


    FOOD CATHEGORY :
    YIELD :

    COOKING METHODS :

    CODE INGREDIENTS UNIT QUANTITY UNIT PRICE

    1 beets (cooked & peeled)


    2 red wine vinegar
    3 salt
    4 pepper
    5 house vinaigrette
    6 fresh thyme
    7 fresh dill
    8
    9
    10
    TOTAL
    20%
    FOOD COST
    SELLING PRICE LOCAL CURRANCY
    COST RATIO %
    DIRECTIONS PRESENTATION
    TOTAL

    Rp -
    Rp -
    Rp -
    Rp -
    Rp -
    Rp -
    Rp -
    Rp -
    Rp -
    Rp -
    Rp -

    Rp -

    #DIV/0!

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