1.

January 18, 2018

Costing:
Raw Ingredient Cost:
Fish Fillet Sweet and Sour = P802.36
Calamares = P1242.93
Chocolate Cake = P180.88
Fruit Punch = P220.50
Rice = P540.00
Raw Ingredient Cost = P2986.67

Buffer 10%
Raw Ingredient Cost = P2986.67
Buffer 10% = P298.67
Total Cost = P3285.34
FC% 80%:
TOTAL = P3285.34/ 80%= P4106.68
Desired Profit: 20%
TOTAL = P4106.68
Desired Profit = P821.34
Selling Price = P4928.02
Price per Person:
Selling Price = P4928.02
Number of Persons = 60 persons
Price per Person = P82.13 or P85.00/person
Take-out
Cost =P250/50 = P5.00
= P85.00 + P5.00 = P90.00

I. Total Cost = P3285.34

II. Sales = P4337.00
III. Profit = P1051.66
 2. January 26, 2018

Costing:
Chicken Cordon Bleu =P1,320.74
Mixed Veggies =P120.00
Dessert =P280.00
Juice =P134.00
4kg. Rice =P200.00
Charcoal =P100.00
Packaging =P175.00
Raw Ingredient Cost =P2,329.74
Buffer 10% =P232.97
=P2,562.71

FC% =P2,562.71/.85
TOTAL COST =P3,014.95

Desired Profit (15%) =P452.24

TOTAL =P3,467.19
Cost Per Person =P3,467.19/40
=P86.68 or P90.00

I. TOTAL SALES =P3,600.00

II. TOTAL EXPENSES =P2,562.71
III. PROFIT =P1,037.29
3. March 1, 2018

Costing:
Chicken Cordon Bleu =P1,528.50
Mashed Potato =P250.00
Dessert =P280.00
Juice =P134.00
5kg. Rice =P250.00
Raw Ingredient Cost =P2442.50
Buffer 10% =P244.25
P2686.75

FC% = P2686.75/.85
TOTAL COST =P3160.88

Desired Profit (20%) =P632.18

TOTAL =P3793.06
Cost Per Person = P3793.06/45
=P84.29 or P85.00

I. TOTAL SALES =P3371.00

II. TOTAL EXPENSES = P2686.75
III. PROFIT =P684.25
 Summary

I. Capital =P3000.00

II. Catering Services

1. January 18, 2018

a. TOTAL SALES = P4337.00
b. TOTAL EXPENSES = P3285.34
c. PROFIT = P1051.66

2. January 26, 2018

a. TOTAL SALES =P3,600.00
b. TOTAL EXPENSES =P2,562.71
c. PROFIT =P1,037.29

3. March 1, 2018
a. TOTAL SALES =P3371.00
b. TOTAL EXPENSES = P2686.75
c. PROFIT =P684.25

III. Net Profit =P2773.20

CATERING
Financial Report

Group 3
June Steve G. Barredo
Dio Anne Pangue
Matthew Gotico
Bliss Engane
Glory Mae Pecaoco
Karen Tilanas