Weekly Lesson Plan

in TLE 7

I. TITLE: Costing of Meals/Process and Delivery of Prepared Meals

II. OBJECTIVES: The student should be able to;

1. compute costing of meals accurately to come up with correct price

2. identifies and recognize the process and delivery of meals clearly

III. SUBJECT MATTER:

Topic: Preparation of Marketable Meals

Reference: TLE 7 book from Phoenix Publishing House
Materials: calculator, white board, white board marker, and eraser

IV. INSTRUCTIONAL PROCEDURE:

A. Preliminary Activity:

1. Review previous lesson

2. Ask essential question to the students. “If you are going to sell adobo, how much
would you cost per serving? What made you think of that amount?

B. Lesson Proper:

1. Give a short introduction about the costing of meals.

Costing of meals is based on the number of servings and the portion size to be offered to
a person or a customer. The quality of food served or delivered should be carefully
supervised and controlled for customer satisfaction.

2. Ask how can they produce quality meals?

A. Using a standardized recipe. Using a well-tested recipe that will produce the
same quality and quantity each time it is prepared prevents waste of time,
money, and effort on the part of the production and management staff.

B. Having qualified personnel. Competent and trusted personnel contribute to

the success of business.

C. Having enough equipment and facilities. Providing adequate facilities and

equipment increases production.

D. Providing high standards of sanitation and safety. Strict implementation of

sanitation and safety guidelines is necessary in any food establishment.

3. Ask the students how will they control the portion of the food in serving?

Portion control is the control of serving sizes and the quantity of food served to each
customer. Portion sizes are decided according to:

A. Number of courses offered for a meal. Consider a meal or menu that can be
consumed comfortably by a customer.
 B. Size of the serving dish or plate. The shape or size of the containers should be
appropriate for the portion size.

C. Type of customer. Knowledge of who the customers are helps to determine

portion sizes or servings.

D. Pricing structure. Portion size will be critical for the determination of meal
costs.

Portion sizes can be controlled by buying the required ingredients, training the
staff how to control portion or serving sizes, using appropriate utensils like measuring
cups, scoops, ladles, etc.

4. Discuss how to compute for the cost of recipe.

Costing a Recipe

Step 1. List all the ingredients and the quantities used in the standardized recipe.

Pork 1 kilo
Ground chicken ½ kilo
Tomatoes ½ kilo
Celery 1 stalk
Garlic 1 clove
Onion 1 piece
Oil ½ cup

Step 2. The cost of each ingredient can be calculated using the following formula:

quantity of ingredients required

Ingredient cost = x cost of unit
unit size purchased

Step 3. Total the cost of the ingredients used. This will give the food cost of the recipe.

Step 4. Determine the cost of each serving or portion by using this formula:

total cost of ingredients

Portion cost =
number of portions/servings

Step 5. Determine the percentage markup to at the selling price. If the expected food
cost percentage markup is 45 percent then it is:

Equivalent amount = cost per saving x percentage markup

Selling price = equivalent amount + cost per portion

5. Discuss process and delivery of prepared meals.

Assembly means combining prepared menu items to complete a meal.

Delivery refers to the transport of prepared food from production (cooking) to the place
of service.

Service involves assembling, preparing, and distributing or selling food to customers.

 There are two known types of delivery system for serving food or meals: centralized
delivery system and decentralized delivery system.

Customers want quality service that includes well presentation of sale and clean food
and prompt and polite service.

V. ASSESSMENT/EVALUATION:

Given the recipe below and the cost of ingredients, compute for the cost per serving, the
markup equivalent, and the selling price. Follow the steps in food costing.

TUNA CASSEROLE

Yield: 10 servings

Ingredients:
2 cans (225 g) drained tuna
1 can (225 g) tomato sauce
1 can (375 g) corn kernels
1 cup chopped green bell pepper
½ cup shredded cheese
¼ cup chopped onions
½ teaspoon black pepper

1 can tuna ₱35.00

1 can tomato sauce ₱38.00
1 can corn kernels ₱40.00
1 cup chopped green bell pepper ₱20.00
½ cup shredded cheese ₱25.00
¼ cup chopped onions ₱10.00
½ teaspoon black pepper ₱2.00

Markup: 45% to 50%