Recipe Food

Support Document CODE : ISSUED NO. ;

Kitchen Dept.
Dept : Food & Beverage Control Doc. Non-Control Doc.

Issued Date : Modified Date : Modified No. :

(FOOD PREPARATION

FOOD NAME :
Confit Garlic Aioli
Recipe & Cost
(TYPE OF PRODUCT) :

Code Ingredients Qty. Unit

Garlic
130.00 gr
Mayonaise
500.00 gr
Thyme
15.00 gr
Rosemary
25.00 g.
Lemon Juice
10.00 g
 Total Material Cost
Add. Cost 10%
Total Material Cost Per Set
Selling Price
Cost Per Portion
COOKING PROCEDURES

No. Procedures

Prepared by Certified by Approved b

Senior Cook.…………………... ……../……../……. ……………………
Laga Birawa Cost Supervisor…………………… ……./……./…….. Operational Ma
Financial Controller…………………. ……./……./…….. ……../………./…
Modified No. :
FOOD PREPARATION)

& Cost

@ Total IDR
32.00 4,160.00 32000

37.20 18,600.00 37200

187.50 2,812.50 15000

200.00 5,000.00 20000

27.00 270.00 27000

 30,842.50
3,084.25
33,926.75
0.00
0.00%

Period of time

Approved by
…………………………….
Operational Manager
……../………./…………
 Recipe Food
Support Document CODE : 15547 ISSUED NO. ;
Kitchen Dept.
Dept : Food & Beverage Control Doc. Non-Control Doc.

Issued Date : Modified Date : Modified No. :

(FOOD PREPARATION

FOOD NAME :
Caesar Dressing
Recipe & Cost
(TYPE OF PRODUCT) :
Thai Chinese Japanese
European Code Ingredients Qty. Unit
Mayonnaise
250.00 gr
Garlic
20.00 gr
Worcestershire Sauce
20.00 ml
Dijon Mustard
10.00 g.
Anchovy
28.00 g
Parmesan Cheese
50.00 gr
Lemon Juice
20.00 gr
Salt
5.00 gr
 Total Material Cost
Add. Cost 10%
Total Material Cost Per Set
Selling Price
Cost Per Portion
COOKING PROCEDURES

No. Procedures

Prepared by Certified by Approved b

Senior Cook.…………………... ……../……../……. ……………………
Laga Birawa Cost Supervisor…………………… ……./……./…….. Operational Ma
Financial Controller…………………. ……./……./…….. ……../………./…
 14.00

Modified No. :
FOOD PREPARATION)

& Cost

@ Total IDR
37.20 9,300.00 37200

32.00 640.00 32000

176.06 3,521.13 50000

80.00 800.00 19600

833.33 23,333.33 40000

235.00 11,750.00 235000

36.00 720.00 27000

13.20 66.00 6600

 50,130.46
5,013.05
55,143.51
0.00
0.00%

Period of time

Approved by
…………………………….
Operational Manager
……../………./…………
 Recipe Food
Support Document CODE : 15547 ISSUED NO. ;
Kitchen Dept.
Dept : Food & Beverage Control Doc. Non-Control Doc.

Issued Date : Modified Date : Modified No. :

(FOOD PREPARATION

FOOD NAME :
Taco Seasoning
Recipe & Cost
(TYPE OF PRODUCT) :
Thai Chinese Japanese
European Code Ingredients Qty. Unit
Chili Powder 30.00 gr

Garlic Powder 10.00 gr

Onion Powder 10.00 gr

Paprika Powder 10.00 g.

Garam 15.00 g

Lada Hitam 15.00 gr

Maizena 15.00 gr

Cumin 25.00 gr

Oregano 8.00 gr
 Total Material Cost
Add. Cost 10%
Total Material Cost Per Set
Selling Price
Cost Per Portion
COOKING PROCEDURES

No. Procedures

Prepared by Certified by Approved b

Senior Cook.…………………... ……../……../……. ……………………
Yurisa Evania Kartika Cost Supervisor…………………… ……./……./…….. Operational Ma
Financial Controller…………………. ……./……./…….. ……../………./…
 14.00

Modified No. :
FOOD PREPARATION)

& Cost

@ Total IDR
42.00 1,260.00 21000

64.00 640.00 32000

- -

- -

1.32 19.80 6600

100.00 1,500.00 50000

20.25 303.75 20250

76.00 1,900.00 38000

- -
 5,623.55
562.36
6,185.91
60,000.00
10.31%

Period of time

Approved by
…………………………….
Operational Manager
……../………./…………
 Recipe Food
Support Document CODE : 15547 ISSUED NO. ;
Kitchen Dept.
Dept : Food & Beverage Control Doc. Non-Control Doc.

Issued Date : Modified Date : Modified No. :

(FOOD PREPARATION

FOOD NAME :
Taco Dipping Sauce
Recipe & Cost
(TYPE OF PRODUCT) :
Thai Chinese Japanese
European Code Ingredients Qty. Unit
Meg Cream Cheese 300.00 gr

Susu Evaporasi 250.00 gr

Jalapeno 20.00 gr

Garlic Powder 10.00 g.

Pickled Jalapeno Water 3.00 g

 Total Material Cost
Add. Cost 10%
Total Material Cost Per Set
Selling Price
Cost Per Portion
COOKING PROCEDURES

No. Procedures

Prepared by Certified by Approved b

Senior Cook.…………………... ……../……../……. ……………………
Yurisa Evania Kartika Cost Supervisor…………………… ……./……./…….. Operational Ma
Financial Controller…………………. ……./……./…….. ……../………./…
 14.00

Modified No. :
FOOD PREPARATION)

& Cost

@ Total IDR
42.00 12,600.00 21000

64.00 16,000.00 32000

56.79 1,135.71 159000

64.00 640.00 32000

- - 0
 30,375.71
3,037.57
33,413.29
0.00
0.00%

Period of time

Approved by
…………………………….
Operational Manager
……../………./…………
 Recipe Food
Support Document CODE : 15547 ISSUED NO. ;
Kitchen Dept.
Dept : Food & Beverage Control Doc. Non-Control Doc.

Issued Date : Modified Date : Modified No. :

(FOOD PREPARATION

FOOD NAME :
Tzatziki
Recipe & Cost
(TYPE OF PRODUCT) :
Thai Chinese Japanese
European Code Ingredients Qty. Unit
Zucchini
100.00 gr
Sour Cream
500.00 gr
 Total Material Cost
Add. Cost 10%
Total Material Cost Per Set
Selling Price
Cost Per Portion
COOKING PROCEDURES

No. Procedures

Prepared by Certified by Approved b

Senior Cook.…………………... ……../……../……. ……………………
Laga Birawa Cost Supervisor…………………… ……./……./…….. Operational Ma
Financial Controller…………………. ……./……./…….. ……../………./…
 14.00

Modified No. :
FOOD PREPARATION)

& Cost

@ Total IDR
18.00 1,800.00 18000

250.00 125,000.00 125000

 126,800.00
12,680.00
139,480.00
0.00
0.00%

Period of time

Approved by
…………………………….
Operational Manager
……../………./…………
 Recipe Food
Support Document CODE : 15547 ISSUED NO. ;
Kitchen Dept.
Dept : Food & Beverage Control Doc. Non-Control Doc.

Issued Date : Modified Date : Modified No. :

(FOOD PREPARATION

FOOD NAME :
Pandan Sauce
Recipe & Cost
(TYPE OF PRODUCT) :
Thai Chinese Japanese
European Code Ingredients Qty. Unit
Vla Pandan 20.00 gr

Evaporated Milk 5.00 gr

 Total Material Cost
Add. Cost 10%
Total Material Cost Per Set
Selling Price
Cost Per Portion
COOKING PROCEDURES

No. Procedures

Prepared by Certified by Approved b

Senior Cook.…………………... ……../……../……. ……………………
Yurisa Evania Kartika Cost Supervisor…………………… ……./……./…….. Operational Ma
Financial Controller…………………. ……./……./…….. ……../………./…
 14.00

Modified No. :
FOOD PREPARATION)

& Cost

@ Total IDR
35.00 700.00 35000

27.40 137.00 13700

 837.00
83.70
920.70
0.00
0.00%

Period of time

Approved by
…………………………….
Operational Manager
……../………./…………
 Recipe Food
Support Document CODE : 15547 ISSUED NO. ;
Kitchen Dept.
Dept : Food & Beverage Control Doc. Non-Control Doc.

Issued Date : Modified Date : Modified No. :

(FOOD PREPARATION

FOOD NAME :
Caramel Sauce
Recipe & Cost
(TYPE OF PRODUCT) :
Thai Chinese Japanese
European Code Ingredients Qty. Unit
Condense Milk
20.00 gr
 Total Material Cost
Add. Cost 10%
Total Material Cost Per Set
Selling Price
Cost Per Portion
COOKING PROCEDURES

No. Procedures

Prepared by Certified by Approved b

Senior Cook.…………………... ……../……../……. ……………………
Yurisa Evania Kartika Cost Supervisor…………………… ……./……./…….. Operational Ma
Financial Controller…………………. ……./……./…….. ……../………./…
 14.00

Modified No. :
FOOD PREPARATION)

& Cost

@ Total IDR
27.08 541.67 13000
 541.67
54.17
595.83
0.00
0.00%

Period of time

Approved by
…………………………….
Operational Manager
……../………./…………
 Recipe Food
Support Document CODE : 15547 ISSUED NO. ;
Kitchen Dept.
Dept : Food & Beverage Control Doc. Non-Control Doc.

Issued Date : Modified Date : Modified No. :

(FOOD PREPARATION

FOOD NAME :
Chocolate Sauce
Recipe & Cost
(TYPE OF PRODUCT) :
Thai Chinese Japanese
European Code Ingredients Qty. Unit
Nutella
10.00 gr
Evaporated Milk
2.00 gr
 Total Material Cost
Add. Cost 10%
Total Material Cost Per Set
Selling Price
Cost Per Portion
COOKING PROCEDURES

No. Procedures

Prepared by Certified by Approved b

Senior Cook.…………………... ……../……../……. ……………………
Yurisa Evania Kartika Cost Supervisor…………………… ……./……./…….. Operational Ma
Financial Controller…………………. ……./……./…….. ……../………./…
 14.00

Modified No. :
FOOD PREPARATION)

& Cost

@ Total IDR
141.18 1,411.76 96000

36.84 73.68 14000

 1,485.45
148.54
1,633.99
0.00
0.00%

Period of time

Approved by
…………………………….
Operational Manager
……../………./…………
 Recipe Food
Support Document CODE : 15547 ISSUED NO. ;
Kitchen Dept.
Dept : Food & Beverage Control Doc. Non-Control Doc.

Issued Date : Modified Date : Modified No. :

(FOOD PREPARATION

FOOD NAME :
Pangsit Popcorn
Recipe & Cost
(TYPE OF PRODUCT) :
Thai Chinese Japanese
European Code Ingredients Qty. Unit
Pangsit Popcorn Frozen 80.00 gr

Nam Jim Kai 20.00 gr

 Total Material Cost
Add. Cost 10%
Total Material Cost Per Set
Selling Price
Cost Per Portion
COOKING PROCEDURES

No. Procedures

Prepared by Certified by Approved b

Senior Cook.…………………... ……../……../……. ……………………
Yurisa Evania Kartika Cost Supervisor…………………… ……./……./…….. Operational Ma
Financial Controller…………………. ……./……./…….. ……../………./…
 14.00

Modified No. :
FOOD PREPARATION)

& Cost

@ Total IDR
80.00 6,400.00 20000

54.08 1,081.63 53000

 7,481.63
748.16
8,229.80
35,000.00
23.51%

Period of time

Approved by
…………………………….
Operational Manager
……../………./…………
 Recipe Food
Support Document CODE : 15547 ISSUED NO. ;
Kitchen Dept.
Dept : Food & Beverage Control Doc. Non-Control Doc.

Issued Date : Modified Date : Modified No. :

(FOOD PREPARATION

FOOD NAME :
Potato Skin
Recipe & Cost
(TYPE OF PRODUCT) :
Thai Chinese Japanese
European Code Ingredients Qty. Unit
Potato
80.00 gr
Beef Bacon
10.00 gr
Mozzarella Cheese
20.00 gr
Galic Aioli
1.00 g
 Total Material Cost
Add. Cost 10%
Total Material Cost Per Set
Selling Price
Cost Per Portion
COOKING PROCEDURES

No. Procedures

Prepared by Certified by Approved b

Senior Cook.…………………... ……../……../……. ……………………
Laga Birawa Cost Supervisor…………………… ……./……./…….. Operational Ma
Financial Controller…………………. ……./……./…….. ……../………./…
 14.00

Modified No. :
FOOD PREPARATION)

& Cost

@ Total IDR
18.00 1,440.00 18000

119.70 1,197.00 119700

91.30 1,826.09 210000

3,392.00 3,392.00 3392

 7,855.09
785.51
8,640.60
35,000.00
24.69%

Period of time

Approved by
…………………………….
Operational Manager
……../………./…………
 Recipe Food
Support Document CODE : 15547 ISSUED NO. ;
Kitchen Dept.
Dept : Food & Beverage Control Doc. Non-Control Doc.

Issued Date : Modified Date : Modified No. :

(FOOD PREPARATION

FOOD NAME :
Pangsit Nachos
Recipe & Cost
(TYPE OF PRODUCT) :
Thai Chinese Japanese
European Code Ingredients Qty. Unit
Kulit Pangsit
60.00 gr
Taco Seasoning
10.00 gr
Ground Beef
40.00 gr
Tomato
15.00 g.
Onion
10.00 g
Shallot
5.00 gr
Lemon
10.00 gr
Corriander
5.00 gr
Jalapeno
10.00 gr
Vinegar
1.00 gr
Mozarella Cheese
20.00 gr
Taco Dipping Sauce
20.00 gr
 Total Material Cost
Add. Cost 10%
Total Material Cost Per Set
Selling Price
Cost Per Portion
COOKING PROCEDURES

No. Procedures

Prepared by Certified by Approved b

Senior Cook.…………………... ……../……../……. ……………………
Yurisa Evania Kartika Cost Supervisor…………………… ……./……./…….. Operational Ma
Financial Controller…………………. ……./……./…….. ……../………./…
 14.00

Modified No. :
FOOD PREPARATION)

& Cost

@ Total IDR
28.00 1,680.00 7000

65.00 650.00 65000

110.00 4,400.00 110000

10.00 150.00 10000

30.00 300.00 30000

30.00 150.00 30000

12.00 120.00 12000

80.00 400.00 80000

56.79 567.86 159000

18.08 18.08 11750

9.13 182.61 21000

16.71 334.14 33414

 8,952.68
895.27
9,847.95
50,000.00
19.70%

Period of time

Approved by
…………………………….
Operational Manager
……../………./…………
 Recipe Food
Support Document CODE : 15547 ISSUED NO. ;
Kitchen Dept.
Dept : Food & Beverage Control Doc. Non-Control Doc.

Issued Date : Modified Date : Modified No. :

(FOOD PREPARATION

FOOD NAME :
Truffle Potato Wedges
Recipe & Cost
(TYPE OF PRODUCT) :
Thai Chinese Japanese
European Code Ingredients Qty. Unit
Potato Wedges 160.00 gr

Truffle Oil 10.00 gr

Parmesan 5.00 gr
 Total Material Cost
Add. Cost 10%
Total Material Cost Per Set
Selling Price
Cost Per Portion
COOKING PROCEDURES

No. Procedures

Prepared by Certified by Approved b

Senior Cook.…………………... ……../……../……. ……………………
Yurisa Evania Kartika Cost Supervisor…………………… ……./……./…….. Operational Ma
Financial Controller…………………. ……./……./…….. ……../………./…
 14.00

Modified No. :
FOOD PREPARATION)

& Cost

@ Total IDR
30.00 4,800.00 75000

580.00 5,800.00 145000

235.00 1,175.00 235000

 11,775.00
1,177.50
12,952.50
35,000.00
37.01%

Period of time

Approved by
…………………………….
Operational Manager
……../………./…………
 Recipe Food
Support Document CODE : 15547 ISSUED NO. ;
Kitchen Dept.
Dept : Food & Beverage Control Doc. Non-Control Doc.

Issued Date : Modified Date : Modified No. :

(FOOD PREPARATION

FOOD NAME :
Chicken Lollipop
Recipe & Cost
(TYPE OF PRODUCT) :
Thai Chinese Japanese
European Code Ingredients Qty. Unit
Chicken Wing
60.00 gr
Chilli Powder
10.00 gr
Ginger
5.00 gr
Garlic
15.00 g.
Soy Sauce
10.00 ml
All Purpose Flour
60.00 gr
Rice Flour
60.00 gr
Egg
55.00 gr
Confit Garlic Aioli
10.00 gr
 Total Material Cost
Add. Cost 10%
Total Material Cost Per Set
Selling Price
Cost Per Portion
COOKING PROCEDURES

No. Procedures

Prepared by Certified by Approved b

Senior Cook.…………………... ……../……../……. ……………………
Laga Birawa Cost Supervisor…………………… ……./……./…….. Operational Ma
Financial Controller…………………. ……./……./…….. ……../………./…
 14.00

Modified No. :
FOOD PREPARATION)

& Cost

@ Total IDR
34.00 2,040.00 34000

42.00 420.00 21000

30.00 150.00 30000

26.00 390.00 26000

62.50 625.00 100000

9.25 555.00 9250

12.80 768.00 6400

26.00 1,430.00 26000

65.01 650.06 32503

 7,028.06
702.81
7,730.87
35,000.00
22.09%

Period of time

Approved by
…………………………….
Operational Manager
……../………./…………
 Recipe Food
Support Document CODE : 15547 ISSUED NO. ;
Kitchen Dept.
Dept : Food & Beverage Control Doc. Non-Control Doc.

Issued Date : Modified Date : Modified No. :

(FOOD PREPARATION

FOOD NAME :
Mykonos Meatball
Recipe & Cost
(TYPE OF PRODUCT) :
Thai Chinese Japanese
European Code Ingredients Qty. Unit
Beef Brisket
60.00 gr
Beef Fat
30.00 gr
Shallot
7.00 gr
Garlic
7.00 g.
Bread Crumb
3.00 g
Egg
27.00 gr
Parsley
5.00 gr
Tzatziki
10.00 gr
 Total Material Cost
Add. Cost 10%
Total Material Cost Per Set
Selling Price
Cost Per Portion
COOKING PROCEDURES

No. Procedures

Prepared by Certified by Approved b

Senior Cook.…………………... ……../……../……. ……………………
Laga Birawa Cost Supervisor…………………… ……./……./…….. Operational Ma
Financial Controller…………………. ……./……./…….. ……../………./…
 14.00

Modified No. :
FOOD PREPARATION)

& Cost

@ Total IDR
115.00 6,900.00 115000

65.00 1,950.00 65000

30.00 210.00 30000

26.00 182.00 26000

56.00 168.00 11200

26.00 702.00 26000

40.00 200.00 40000

278.96 2,789.60 139480

 13,101.60
1,310.16
14,411.76
55,000.00
26.20%

Period of time

Approved by
…………………………….
Operational Manager
……../………./…………
 Recipe Food
Support Document CODE : 15547 ISSUED NO. ;
Kitchen Dept.
Dept : Food & Beverage Control Doc. Non-Control Doc.

Issued Date : Modified Date : Modified No. :

(FOOD PREPARATION

FOOD NAME :
Beef Kofta
Recipe & Cost
(TYPE OF PRODUCT) :
Thai Chinese Japanese
European Code Ingredients Qty. Unit
Beef Brisket
60.00 gr
Beef Fat
30.00 gr
Egg
40.00 gr
Cilantro
5.00 g.
Onion
5.00 g
Parsley
5.00 gr
Cummin
10.00 gr
Chilli Powder
5.00 gr
Garlic
10.00 gr
Cinnamon
8.00 gr
Mint
5.00 gr
Lemon Zest
5.00 gr
Tzatziki
10.00 gr
 Total Material Cost
Add. Cost 10%
Total Material Cost Per Set
Selling Price
Cost Per Portion
COOKING PROCEDURES

No. Procedures

Prepared by Certified by Approved b

Senior Cook.…………………... ……../……../……. ……………………
Laga Birawa Cost Supervisor…………………… ……./……./…….. Operational Ma
Financial Controller…………………. ……./……./…….. ……../………./…
 14.00

Modified No. :
FOOD PREPARATION)

& Cost

@ Total IDR
115.00 6,900.00 115000

65.00 1,950.00 65000

26.00 1,040.00 26000

85.00 425.00 85000

30.00 150.00 30000

40.00 200.00 40000

76.00 760.00 38000

42.00 210.00 21000

26.00 260.00 26000

110.00 880.00 110000

15.00 75.00 15000

- - 0

278.96 2,789.60 139480

 15,639.60
1,563.96
17,203.56
55,000.00
31.28%

Period of time

Approved by
…………………………….
Operational Manager
……../………./…………
 Recipe Food
Support Document CODE : 15547 ISSUED NO. ;
Kitchen Dept.
Dept : Food & Beverage Control Doc. Non-Control Doc.

Issued Date : Modified Date : Modified No. :

(FOOD PREPARATION

FOOD NAME :
English Breakfast
Recipe & Cost
(TYPE OF PRODUCT) :
Thai Chinese Japanese
European Code Ingredients Qty. Unit
Beef Sausage
30.00 gr
Beef Bacon
20.00 gr
Egg
110.00 gr
Unsalted Butter
10.00 g.
Tomato
15.00 g
Canned Mushroom
10.00 gr
Baked Beans
15.00 gr
Potato Wedges
80.00 gr
 Total Material Cost
Add. Cost 10%
Total Material Cost Per Set
Selling Price
Cost Per Portion
COOKING PROCEDURES

No. Procedures

Prepared by Certified by Approved b

Senior Cook.…………………... ……../……../……. ……………………
Laga Birawa Cost Supervisor…………………… ……./……./…….. Operational Ma
Financial Controller…………………. ……./……./…….. ……../………./…
 14.00

Modified No. :
FOOD PREPARATION)

& Cost

@ Total IDR
87.20 2,616.00 87200

119.70 2,394.00 119700

25.50 2,805.00 25500

122.00 1,220.00 610000

19.00 285.00 19000

34.12 341.18 14500

37.65 564.71 16000

30.00 2,400.00 75000

 12,625.88
1,262.59
13,888.47
50,000.00
27.78%

Period of time

Approved by
…………………………….
Operational Manager
……../………./…………
 Recipe Food
Support Document CODE : 15547 ISSUED NO. ;
Kitchen Dept.
Dept : Food & Beverage Control Doc. Non-Control Doc.

Issued Date : Modified Date : Modified No. :

(FOOD PREPARATION

FOOD NAME :
English Breakfast On Wrap
Recipe & Cost
(TYPE OF PRODUCT) :
Thai Chinese Japanese
European Code Ingredients Qty. Unit
Beef Sausage
30.00 gr
Beef Bacon
20.00 gr
Egg
110.00 gr
Unsalted Butter
10.00 g.
Tomato
15.00 g
Canned Mushroom
10.00 gr
Baked Beans
10.00 gr
Tortilla Wrap
1.00 Pcs
 Total Material Cost
Add. Cost 10%
Total Material Cost Per Set
Selling Price
Cost Per Portion
COOKING PROCEDURES

No. Procedures

Prepared by Certified by Approved b

Senior Cook.…………………... ……../……../……. ……………………
Laga Birawa Cost Supervisor…………………… ……./……./…….. Operational Ma
Financial Controller…………………. ……./……./…….. ……../………./…
 14.00

Modified No. :
FOOD PREPARATION)

& Cost

@ Total IDR
104.50 3,135.00 104500

131.70 2,634.00 131700

26.00 2,860.00 26000

124.00 1,240.00 620000

10.00 150.00 10000

34.12 341.18 14500

72.73 727.27 16000

1,500.00 1,500.00 1500

 12,587.45
1,258.74
13,846.19
35,000.00
39.56%

Period of time

Approved by
…………………………….
Operational Manager
……../………./…………
 Recipe Food
Support Document CODE : 15547 ISSUED NO. ;
Kitchen Dept.
Dept : Food & Beverage Control Doc. Non-Control Doc.

Issued Date : Modified Date : Modified No. :

(FOOD PREPARATION

FOOD NAME :
Tanmu Fried Rice
Recipe & Cost
(TYPE OF PRODUCT) :
Thai Chinese Japanese
European Code Ingredients Qty. Unit
Rice
120.00 gr
Garlic
15.00 gr
Shallot
25.00 gr
Candlenut
15.00 g.
Corriander Seed
5.00 g
Chicken Powder
3.00 gr
Red Chilli
3.00 gr
Tamarind Paste
5.00 gr
Egg
55.00 gr
Chicken Breast
30.00 gr
Spring Onion
5.00 gr
Shrimp Crackers
10.00 gr
Hydro Coco
30.00 gr
 Total Material Cost
Add. Cost 10%
Total Material Cost Per Set
Selling Price
Cost Per Portion
COOKING PROCEDURES

No. Procedures

Prepared by Certified by Approved b

Senior Cook.…………………... ……../……../……. ……………………
Laga Birawa Cost Supervisor…………………… ……./……./…….. Operational Ma
Financial Controller…………………. ……./……./…….. ……../………./…
 14.00

Modified No. :
FOOD PREPARATION)

& Cost

@ Total IDR
12.60 1,512.00 63000

26.00 390.00 26000

30.00 750.00 30000

45.00 675.00 45000

32.00 160.00 32000

87.00 261.00 87000

55.00 165.00 55000

163.00 814.98 37000

26.00 1,430.00 26000

48.00 1,440.00 48000

14.00 70.00 14000

35.00 350.00 35000

17.92 537.50 215000

 8,555.48
855.55
9,411.03
55,000.00
17.11%

Period of time

Approved by
…………………………….
Operational Manager
……../………./…………
 Recipe Food
Support Document CODE : 15547 ISSUED NO. ;
Kitchen Dept.
Dept : Food & Beverage Control Doc. Non-Control Doc.

Issued Date : Modified Date : Modified No. :

(FOOD PREPARATION

FOOD NAME :
Donut Burger
Recipe & Cost
(TYPE OF PRODUCT) :
Thai Chinese Japanese
European Code Ingredients Qty. Unit
Beef Brisket
55.00 gr
Beef Fat
25.00 gr
Onion
10.00 gr
Garlic
5.00 g.
Corriander Seed
10.00 g
Baby Romaine
15.00 gr
Unsalted Butter
10.00 gr
Mustard
3.00 gr
Tomato Ketchup
3.00 gr
Mayonaise
3.00 gr
Cheddar Cheese
10.00 gr
Donut
2.00 pcs
Truffle Oil
1.00 gr
 Total Material Cost
Add. Cost 10%
Total Material Cost Per Set
Selling Price
Cost Per Portion
COOKING PROCEDURES

No. Procedures

Prepared by Certified by Approved b

Senior Cook.…………………... ……../……../……. ……………………
Laga Birawa Cost Supervisor…………………… ……./……./…….. Operational Ma
Financial Controller…………………. ……./……./…….. ……../………./…
 14.00

Modified No. :
FOOD PREPARATION)

& Cost

@ Total IDR
115.00 6,325.00 115000

65.00 1,625.00 65000

30.00 300.00 30000

26.00 130.00 26000

32.00 320.00 32000

16.00 240.00 16000

124.00 1,240.00 620000

80.00 240.00 19600

14.50 43.50 14500

40.50 121.50 40500

88.75 887.50 177500

3,000.00 6,000.00 3000

580.00 580.00 145000

 18,052.50
1,805.25
19,857.75
60,000.00
33.10%

Period of time

Approved by
…………………………….
Operational Manager
……../………./…………
 Recipe Food
Support Document CODE : 15547 ISSUED NO. ;
Kitchen Dept.
Dept : Food & Beverage Control Doc. Non-Control Doc.

Issued Date : Modified Date : Modified No. :

(FOOD PREPARATION

FOOD NAME :
Grilled Chicken Caesar Salad
Recipe & Cost
(TYPE OF PRODUCT) :
Thai Chinese Japanese
European Code Ingredients Qty. Unit
Baby Romaine
60.00 gr
French Bread
10.00 gr
Garlic
5.00 gr
Butter
10.00 g.
Beef Bacon
10.00 g
Parmesan Cheese
5.00 gr
Caesar Dressing
20.00 gr
Chicken Breast
30.00 gr
Mustard
10.00 gr
Rosemary
5.00 gr
Lemon Juice
5.00 gr
Boiled Egg
72.00 gr
 Total Material Cost
Add. Cost 10%
Total Material Cost Per Set
Selling Price
Cost Per Portion
COOKING PROCEDURES

No. Procedures

Prepared by Certified by Approved b

Senior Cook.…………………... ……../……../……. ……………………
Laga Birawa Cost Supervisor…………………… ……./……./…….. Operational Ma
Financial Controller…………………. ……./……./…….. ……../………./…
 14.00

Modified No. :
FOOD PREPARATION)

& Cost

@ Total IDR
16.00 960.00 16000

11.00 110.00 11000

26.00 130.00 26000

124.00 1,240.00 620000

131.70 1,317.00 131700

235.00 1,175.00 235000

164.00 3,280.00 82000

48.00 1,440.00 48000

80.00 800.00 19600

25.00 125.00 10000

12.00 60.00 12000

26.00 1,872.00 26000

 12,509.00
1,250.90
13,759.90
55,000.00
25.02%

Period of time

Approved by
…………………………….
Operational Manager
……../………./…………
 Recipe Food
Support Document CODE : 15547 ISSUED NO. ;
Kitchen Dept.
Dept : Food & Beverage Control Doc. Non-Control Doc.

Issued Date : Modified Date : Modified No. :

(FOOD PREPARATION

FOOD NAME :
Cakwe
Recipe & Cost
(TYPE OF PRODUCT) :
Thai Chinese Japanese
European Code Ingredients Qty. Unit
All Purpose Flour
500.00 gr
Baking Soda
4.00 gr
Baking Powder
10.00 gr
Salt
16.00 g.
Vegetable oil
15.00 g
Water
250.00 gr
Egg
55.00 gr
 Total Material Cost
Add. Cost 10%
Total Material Cost Per Set
Selling Price
Cost Per Portion
COOKING PROCEDURES

No. Procedures

Prepared by Certified by Approved b

Senior Cook.…………………... ……../……../……. ……………………
Yurisa Evania Kartika Cost Supervisor…………………… ……./……./…….. Operational Ma
Financial Controller…………………. ……./……./…….. ……../………./…
 14.00

Modified No. :
FOOD PREPARATION)

& Cost

@ Total IDR
9.25 4,625.00 9250

55.56 222.22 4500

105.00 1,050.00 10500

13.20 211.20 6600

17.50 262.50 350000

- - 0

52.00 2,860.00 26000

 9,230.92
923.09
10,154.01
0.00
0.00%

Period of time

Approved by
…………………………….
Operational Manager
……../………./…………
 Recipe Food
Support Document CODE : 15547 ISSUED NO. ;
Kitchen Dept.
Dept : Food & Beverage Control Doc. Non-Control Doc.

Issued Date : Modified Date : Modified No. :

(FOOD PREPARATION

FOOD NAME :
Sesame Salad
Recipe & Cost
(TYPE OF PRODUCT) :
Thai Chinese Japanese
European Code Ingredients Qty. Unit
Sesame Dressing 30.00 gr

Cornflakes 10.00 gr

Timun 30.00 gr

Iceberg Lettuce 30.00 g.

Wortel 30.00 g

Cherry Tomato 30.00 gr

Chicken Breast 50.00 gr

Evaporated Milk 5.00 gr

 Total Material Cost
Add. Cost 10%
Total Material Cost Per Set
Selling Price
Cost Per Portion
COOKING PROCEDURES

No. Procedures

Prepared by Certified by Approved b

Senior Cook.…………………... ……../……../……. ……………………
Yurisa Evania Kartika Cost Supervisor…………………… ……./……./…….. Operational Ma
Financial Controller…………………. ……./……./…….. ……../………./…
 14.00

Modified No. :
FOOD PREPARATION)

& Cost

@ Total IDR
79.79 2,393.62 75000

86.00 860.00 43000

15.00 450.00 15000

3.20 96.00 16000

8.00 240.00 8000

20.00 600.00 20000

96.00 4,800.00 48000

27.40 137.00 13700

 9,576.62
957.66
10,534.28
45,000.00
23.41%

Period of time

Approved by
…………………………….
Operational Manager
……../………./…………
 Recipe Food
Support Document CODE : 15547 ISSUED NO. ;
Kitchen Dept.
Dept : Food & Beverage Control Doc. Non-Control Doc.

Issued Date : Modified Date : Modified No. :

(FOOD PREPARATION

FOOD NAME :
Sesame Chicken Rice
Recipe & Cost
(TYPE OF PRODUCT) :
Thai Chinese Japanese
European Code Ingredients Qty. Unit
Rice
170.00 gr
Chicken Breast
75.00 gr
Sesamee Dressing
20.00 gr
Evaporated Milk
5.00 g.
Nori Lembar
2.00 g
Romaine Lettuce
10.00 gr
Tomato Cherry
10.00 gr
Vinegar
2.00 ml
 Total Material Cost
Add. Cost 10%
Total Material Cost Per Set
Selling Price
Cost Per Portion
COOKING PROCEDURES

No. Procedures

Prepared by Certified by Approved b

Senior Cook.…………………... ……../……../……. ……………………
Laga Birawa Cost Supervisor…………………… ……./……./…….. Operational Ma
Financial Controller…………………. ……./……./…….. ……../………./…
 14.00

Modified No. :
FOOD PREPARATION)

& Cost

@ Total IDR
11.00 1,870.00 110000

41.00 3,075.00 41000

79.79 1,595.74 75000

27.40 137.00 13700

15.20 30.40 1900

43.00 430.00 43000

38.00 380.00 38000

68.64 137.28 61500

 7,655.42
765.54
8,420.96
40,000.00
21.05%

Period of time

Approved by
…………………………….
Operational Manager
……../………./…………
 Recipe Food
Support Document CODE : 15547 ISSUED NO. ;
Kitchen Dept.
Dept : Food & Beverage Control Doc. Non-Control Doc.

Issued Date : Modified Date : Modified No. :

(FOOD PREPARATION

FOOD NAME :
Brownies
Recipe & Cost
(TYPE OF PRODUCT) :
Thai Chinese Japanese
European Code Ingredients Qty. Unit
Cocoa Powder 11.00 gr

Butter 19.00 gr

Icing Sugar 36.00 gr

Vanilla Extract 1.00 ml

Salt 1.00 g

All Purpose Flour 11.00 gr

Vegetable Oil 5.00 ml

Egg 3.00 gr

Ice Cream 54.00 gr

Chocolate Orange Sauce
25.00 ml
 Total Material Cost
Add. Cost 10%
Total Material Cost Per Set
Selling Price
Cost Per Portion
COOKING PROCEDURES

No. Procedures

Prepared by Certified by Approved b

Senior Cook.…………………... ……../……../……. ……………………
Yurisa Evania Kartika Cost Supervisor…………………… ……./……./…….. Operational Ma
Financial Controller…………………. ……./……./…….. ……../………./…
 14.00

Modified No. :
FOOD PREPARATION)

& Cost

@ Total IDR
141.60 1,557.60 354000

122.00 2,318.00 610000

22.00 792.00 11000

125.00 125.00 7500

13.20 13.20 6600

9.25 101.75 9250

15.58 77.92 280500

26.00 78.00 26000

19.00 1,026.00 95000

3,300.00
 6,089.47
608.95
6,698.41
30,000.00
22.33%

Period of time

Approved by
…………………………….
Operational Manager
……../………./…………
 Recipe Food
Support Document CODE : 15547 ISSUED NO. ;
Kitchen Dept.
Dept : Food & Beverage Control Doc. Non-Control Doc.

Issued Date : Modified Date : Modified No. :

(FOOD PREPARATION

FOOD NAME :
Chocolate Orange Sauce
Recipe & Cost
(TYPE OF PRODUCT) :
Thai Chinese Japanese
European Code Ingredients Qty. Unit
Cocoa Powder 5.00 gr

Butter 5.00 gr

Heavy Cream 15.00 gr

Fresh Milk 10.00 g.

Sugar 15.00 g

Orange 6.00 gr
 Total Material Cost
Add. Cost 10%
Total Material Cost Per Set
Selling Price
Cost Per Portion
COOKING PROCEDURES

No. Procedures

Prepared by Certified by Approved b

Senior Cook.…………………... ……../……../……. ……………………
Yurisa Evania Kartika Cost Supervisor…………………… ……./……./…….. Operational Ma
Financial Controller…………………. ……./……./…….. ……../………./…
 14.00

Modified No. :
FOOD PREPARATION)

& Cost

@ Total IDR
141.60 708.00 354000

122.00 610.00 610000

68.00 1,020.00 68000

14.30 143.00 14300

13.70 205.50 13700

51.95 311.69 8000

 2,998.19
299.82
3,298.01
0.00
0.00%

Period of time

Approved by
…………………………….
Operational Manager
……../………./…………
 Recipe Food
Support Document CODE : 15547 ISSUED NO. ;
Kitchen Dept.
Dept : Food & Beverage Control Doc. Non-Control Doc.

Issued Date : Modified Date : Modified No. :

(FOOD PREPARATION

FOOD NAME :
Bread Pudding
Recipe & Cost
(TYPE OF PRODUCT) :
Thai Chinese Japanese
European Code Ingredients Qty. Unit
Genji Pie 50.00 gr

Air 15.00 gr

Gula 5.00 gr

Kismis 3.00 g.

Hydro Coco 1.00 g

Susu 20.00 gr

Heavy Cream 10.00 gr

Vanilla Essence 2.00 gr

Salt 1.00 gr
 Total Material Cost
Add. Cost 10%
Total Material Cost Per Set
Selling Price
Cost Per Portion
COOKING PROCEDURES

No. Procedures

Prepared by Certified by Approved b

Senior Cook.…………………... ……../……../……. ……………………
Yurisa Evania Kartika Cost Supervisor…………………… ……./……./…….. Operational Ma
Financial Controller…………………. ……./……./…….. ……../………./…
 14.00

Modified No. :
FOOD PREPARATION)

& Cost

@ Total IDR
135.29 6,764.71 11500

- - 0

13.70 68.50 68500

68.00 204.00 68000

17.92 17.92 215000

13.50 270.00 13500

88.00 880.00 88000

750.00 1,500.00 7500

13.20 13.20 6600

 9,718.32
971.83
10,690.15
30,000.00
35.63%

Period of time

Approved by
…………………………….
Operational Manager
……../………./…………
 Recipe Food
Support Document CODE : 15547 ISSUED NO. ;
Kitchen Dept.
Dept : Food & Beverage Control Doc. Non-Control Doc.

Issued Date : Modified Date : Modified No. :

(FOOD PREPARATION

FOOD NAME :
Pisang Goreng
Recipe & Cost
(TYPE OF PRODUCT) :
Thai Chinese Japanese
European Code Ingredients Qty. Unit
Pisang 120.00 gr

Tepung Terigu 20.00 gr

Tepung Beras 10.00 gr

Air 20.00 g.

Biji Wijen 5.00 g

Gula 3.00 gr

Garam 1.00 gr
 Total Material Cost
Add. Cost 10%
Total Material Cost Per Set
Selling Price
Cost Per Portion
COOKING PROCEDURES

No. Procedures

Prepared by Certified by Approved b

Senior Cook.…………………... ……../……../……. ……………………
Yurisa Evania Kartika Cost Supervisor…………………… ……./……./…….. Operational Ma
Financial Controller…………………. ……./……./…….. ……../………./…
 14.00

Modified No. :
FOOD PREPARATION)

& Cost

@ Total IDR
20.00 2,400.00 20000

9.25 185.00 9250

20.25 202.50 20250

- - 0

42.50 212.50 42500

13.70 41.10 13700

13.20 13.20 6600

 3,054.30
305.43
3,359.73
25,000.00
13.44%

Period of time

Approved by
…………………………….
Operational Manager
……../………./…………
 Recipe Food
Support Document CODE : 15547 ISSUED NO. ;
Kitchen Dept.
Dept : Food & Beverage Control Doc. Non-Control Doc.

Issued Date : Modified Date : Modified No. :

(FOOD PREPARATION

FOOD NAME :
Tape Goreng
Recipe & Cost
(TYPE OF PRODUCT) :
Thai Chinese Japanese
European Code Ingredients Qty. Unit
Tape 140.00 gr

Susu Kental Manis 5.00 gr

Garam 1.00 gr

Kulit Lumpia 6.00 Pcs

 Total Material Cost
Add. Cost 10%
Total Material Cost Per Set
Selling Price
Cost Per Portion
COOKING PROCEDURES

No. Procedures

Prepared by Certified by Approved b

Senior Cook.…………………... ……../……../……. ……………………
Yurisa Evania Kartika Cost Supervisor…………………… ……./……./…….. Operational Ma
Financial Controller…………………. ……./……./…….. ……../………./…
 14.00

Modified No. :
FOOD PREPARATION)

& Cost

@ Total IDR
15.00 2,100.00 15000

27.08 135.42 13000

13.20 13.20 6600

250.00 1,500.00 20000

 3,748.62
374.86
4,123.48
25,000.00
16.49%

Period of time

Approved by
…………………………….
Operational Manager
……../………./…………
 Recipe Food
Support Document CODE : 15547 ISSUED NO. ;
Kitchen Dept.
Dept : Food & Beverage Control Doc. Non-Control Doc.

Issued Date : Modified Date : Modified No. :

(FOOD PREPARATION

FOOD NAME :
Roti Bakar Vanilla
Recipe & Cost
(TYPE OF PRODUCT) :
Thai Chinese Japanese
European Code Ingredients Qty. Unit
Roti 2.00 gr

Butter 5.00 gr

Susu Kental Manis 20.00 gr

 Total Material Cost
Add. Cost 10%
Total Material Cost Per Set
Selling Price
Cost Per Portion
COOKING PROCEDURES

No. Procedures

Prepared by Certified by Approved b

Senior Cook.…………………... ……../……../……. ……………………
Yurisa Evania Kartika Cost Supervisor…………………… ……./……./…….. Operational Ma
Financial Controller…………………. ……./……./…….. ……../………./…
 14.00

Modified No. :
FOOD PREPARATION)

& Cost

@ Total IDR
2,142.86 4,285.71 30000

122.00 610.00 610000

27.08 541.67 13000

 5,437.38
543.74
5,981.12
20,000.00
29.91%

Period of time

Approved by
…………………………….
Operational Manager
……../………./…………
 Recipe Food
Support Document CODE : 15547 ISSUED NO. ;
Kitchen Dept.
Dept : Food & Beverage Control Doc. Non-Control Doc.

Issued Date : Modified Date : Modified No. :

(FOOD PREPARATION

FOOD NAME :
Roti Bakar Goldenfill
Recipe & Cost
(TYPE OF PRODUCT) :
Thai Chinese Japanese
European Code Ingredients Qty. Unit
Roti 2.00 pcs

Butter 5.00 gr

Goldenfill 20.00 gr
 Total Material Cost
Add. Cost 10%
Total Material Cost Per Set
Selling Price
Cost Per Portion
COOKING PROCEDURES

No. Procedures

Prepared by Certified by Approved b

Senior Cook.…………………... ……../……../……. ……………………
Yurisa Evania Kartika Cost Supervisor…………………… ……./……./…….. Operational Ma
Financial Controller…………………. ……./……./…….. ……../………./…
 14.00

Modified No. :
FOOD PREPARATION)

& Cost

@ Total IDR
2,142.86 4,285.71 30000

122.00 610.00 610000

43.00 860.00 43000

 5,755.71
575.57
6,331.29
25,000.00
25.33%

Period of time

Approved by
…………………………….
Operational Manager
……../………./…………
 Recipe Food
Support Document CODE : 15547 ISSUED NO. ;
Kitchen Dept.
Dept : Food & Beverage Control Doc. Non-Control Doc.

Issued Date : Modified Date : Modified No. :

(FOOD PREPARATION

FOOD NAME :
Roti Bakar Pandan
Recipe & Cost
(TYPE OF PRODUCT) :
Thai Chinese Japanese
European Code Ingredients Qty. Unit
Roti 2.00 pcs

Butter 5.00 gr

Pandan Sauce 1.00 Por

 Total Material Cost
Add. Cost 10%
Total Material Cost Per Set
Selling Price
Cost Per Portion
COOKING PROCEDURES

No. Procedures

Prepared by Certified by Approved b

Senior Cook.…………………... ……../……../……. ……………………
Yurisa Evania Kartika Cost Supervisor…………………… ……./……./…….. Operational Ma
Financial Controller…………………. ……./……./…….. ……../………./…
 14.00

Modified No. :
FOOD PREPARATION)

& Cost

@ Total IDR
2,142.86 4,285.71 30000

122.00 610.00 610000

920.00 920.00 920

 5,815.71
581.57
6,397.29
25,000.00
25.59%

Period of time

Approved by
…………………………….
Operational Manager
……../………./…………
 Recipe Food
Support Document CODE : 15547 ISSUED NO. ;
Kitchen Dept.
Dept : Food & Beverage Control Doc. Non-Control Doc.

Issued Date : Modified Date : Modified No. :

(FOOD PREPARATION

FOOD NAME :
Roti Kukus Vanilla
Recipe & Cost
(TYPE OF PRODUCT) :
Thai Chinese Japanese
European Code Ingredients Qty. Unit
Roti 2.00 pcs

Vanilla 20.00 gr
 Total Material Cost
Add. Cost 10%
Total Material Cost Per Set
Selling Price
Cost Per Portion
COOKING PROCEDURES

No. Procedures

Prepared by Certified by Approved b

Senior Cook.…………………... ……../……../……. ……………………
Yurisa Evania Kartika Cost Supervisor…………………… ……./……./…….. Operational Ma
Financial Controller…………………. ……./……./…….. ……../………./…
 14.00

Modified No. :
FOOD PREPARATION)

& Cost

@ Total IDR
2,142.86 4,285.71 30000

27.08 541.67 13000

 4,827.38
482.74
5,310.12
25,000.00
21.24%

Period of time

Approved by
…………………………….
Operational Manager
……../………./…………
 Recipe Food
Support Document CODE : 15547 ISSUED NO. ;
Kitchen Dept.
Dept : Food & Beverage Control Doc. Non-Control Doc.

Issued Date : Modified Date : Modified No. :

(FOOD PREPARATION

FOOD NAME :
Roti Bakar Pandan
Recipe & Cost
(TYPE OF PRODUCT) :
Thai Chinese Japanese
European Code Ingredients Qty. Unit
Roti 2.00 pcs

Butter 5.00 gr

Caramel Sauce 1.00 Por

 Total Material Cost
Add. Cost 10%
Total Material Cost Per Set
Selling Price
Cost Per Portion
COOKING PROCEDURES

No. Procedures

Prepared by Certified by Approved b

Senior Cook.…………………... ……../……../……. ……………………
Yurisa Evania Kartika Cost Supervisor…………………… ……./……./…….. Operational Ma
Financial Controller…………………. ……./……./…….. ……../………./…
 14.00

Modified No. :
FOOD PREPARATION)

& Cost

@ Total IDR
2,142.86 4,285.71 30000

124.00 620.00 620000

595.00 595.00 595

 5,500.71
550.07
6,050.79
25,000.00
24.20%

Period of time

Approved by
…………………………….
Operational Manager
……../………./…………
 Recipe Food
Support Document CODE : 15547 ISSUED NO. ;
Kitchen Dept.
Dept : Food & Beverage Control Doc. Non-Control Doc.

Issued Date : Modified Date : Modified No. :

(FOOD PREPARATION

FOOD NAME :
Roti Kukus Caramel
Recipe & Cost
(TYPE OF PRODUCT) :
Thai Chinese Japanese
European Code Ingredients Qty. Unit
Roti 2.00 pcs

Caramel Sauce 1.00 Por

 Total Material Cost
Add. Cost 10%
Total Material Cost Per Set
Selling Price
Cost Per Portion
COOKING PROCEDURES

No. Procedures

Prepared by Certified by Approved b

Senior Cook.…………………... ……../……../……. ……………………
Yurisa Evania Kartika Cost Supervisor…………………… ……./……./…….. Operational Ma
Financial Controller…………………. ……./……./…….. ……../………./…
 14.00

Modified No. :
FOOD PREPARATION)

& Cost

@ Total IDR
2,142.86 4,285.71 30000

595.00 595.00 595

 4,880.71
488.07
5,368.79
25,000.00
21.48%

Period of time

Approved by
…………………………….
Operational Manager
……../………./…………
 Recipe Food
Support Document CODE : 15547 ISSUED NO. ;
Kitchen Dept.
Dept : Food & Beverage Control Doc. Non-Control Doc.

Issued Date : Modified Date : Modified No. :

(FOOD PREPARATION

FOOD NAME :
Roti Bakar Coklat
Recipe & Cost
(TYPE OF PRODUCT) :
Thai Chinese Japanese
European Code Ingredients Qty. Unit
Roti 2.00 pcs

Butter 5.00 gr
Coklat Sauce 1 por
 Total Material Cost
Add. Cost 10%
Total Material Cost Per Set
Selling Price
Cost Per Portion
COOKING PROCEDURES

No. Procedures

Prepared by Certified by Approved b

Senior Cook.…………………... ……../……../……. ……………………
Yurisa Evania Kartika Cost Supervisor…………………… ……./……./…….. Operational Ma
Financial Controller…………………. ……./……./…….. ……../………./…
 14.00

Modified No. :
FOOD PREPARATION)

& Cost

@ Total IDR
2,142.86 4,285.71 30000

122.00 610.00 610000

1640 1640 1640
 6,535.71
653.57
7,189.29
25,000.00
28.76%

Period of time

Approved by
…………………………….
Operational Manager
……../………./…………
 Roti Kukus Coklat

Recipe Food
Support Document CODE : 15547 ISSUED NO. ;
Kitchen Dept.
Dept : Food & Beverage Control Doc. Non-Control Doc.

Issued Date : Modified Date : Modified No. :

(FOOD PREPARATION)

FOOD NAME :
Roti Kukus Coklat
Recipe & Cost
(TYPE OF PRODUCT) :
Thai Chinese Japanese
European Code Ingredients Qty. Unit @
Roti 2.00 pcs 2,142.86

Coklat Sauce 1.00 Por 1,634.00

Total Material Cost

Add. Cost 10%
Total Material Cost Per Set
Selling Price

Page 141
 Roti Kukus Coklat

14.00

N)

Total IDR
4,285.71 30000

1,634.00 1634

5,919.71
591.97
6,511.69
25,000.00

Page 142
 Roti Kukus Coklat

Cost Per Portion

COOKING PROCEDURES

No. Procedures Period of time

Prepared by Certified by Approved by

Senior Cook.…………………... ……../……../……. …………………………….
Yurisa Evania Kartika Cost Supervisor…………………… ……./……./…….. Operational Manager
Financial Controller…………………. ……./……./…….. ……../………./…………

Page 143
 Roti Kukus Coklat

26.05%

od of time

by
………….
anager
…………

Page 144
 Recipe Food
Support Document CODE : 15547 ISSUED NO. ;
Kitchen Dept.
Dept : Food & Beverage Control Doc. Non-Control Doc.

Issued Date : Modified Date : Modified No. :

(FOOD PREPARATION

FOOD NAME :
Roti Kukus Pandan
Recipe & Cost
(TYPE OF PRODUCT) :
Thai Chinese Japanese
European Code Ingredients Qty. Unit
Roti 2.00 pcs

Pandan Sauce 1.00 Por

 Total Material Cost
Add. Cost 10%
Total Material Cost Per Set
Selling Price
Cost Per Portion
COOKING PROCEDURES

No. Procedures

Prepared by Certified by Approved b

Senior Cook.…………………... ……../……../……. ……………………
Yurisa Evania Kartika Cost Supervisor…………………… ……./……./…….. Operational Ma
Financial Controller…………………. ……./……./…….. ……../………./…
 14.00

Modified No. :
FOOD PREPARATION)

& Cost

@ Total IDR
2,142.86 4,285.71 30000

1,339.00 1,339.00 1339

 5,624.71
562.47
6,187.19
25,000.00
24.75%

Period of time

Approved by
…………………………….
Operational Manager
……../………./…………
 Recipe Food
Support Document CODE : 15547 ISSUED NO. ;
Kitchen Dept.
Dept : Food & Beverage Control Doc. Non-Control Doc.

Issued Date : Modified Date : Modified No. :

(FOOD PREPARATION

FOOD NAME :
Cakwe 1 Porsi
Recipe & Cost
(TYPE OF PRODUCT) :
Thai Chinese Japanese
European Code Ingredients Qty. Unit
Cakwe 1.00 por

Chocolate sauce 1.00 Por

 Total Material Cost
Add. Cost 10%
Total Material Cost Per Set
Selling Price
Cost Per Portion
COOKING PROCEDURES

No. Procedures

Prepared by Certified by Approved b

Senior Cook.…………………... ……../……../……. ……………………
Yurisa Evania Kartika Cost Supervisor…………………… ……./……./…….. Operational Ma
Financial Controller…………………. ……./……./…….. ……../………./…
 14.00

Modified No. :
FOOD PREPARATION)

& Cost

@ Total IDR
2,539.00 2,539.00 2539

1,953.00 1,953.00 1953

 4,492.00
449.20
4,941.20
25,000.00
19.76%

Period of time

Approved by
…………………………….
Operational Manager
……../………./…………
 Adonan French Toast

Recipe Food
Support Document CODE : 15547 ISSUED NO. ;
Kitchen Dept.
Dept : Food & Beverage Control Doc. Non-Control Doc.

Issued Date : Modified Date : Modified No. :

(FOOD PREPARATION)

FOOD NAME :
Batter French Toast
Recipe & Cost
(TYPE OF PRODUCT) :
Thai Chinese Japanese
European Code Ingredients Qty. Unit @
Fresh Milk 10.00 ml 14.30

Egg 36.00 gr 25.50

Vanila 1.00 ml 150.00

Salt 1.00 gr 13.20

Cinnamon Powder 2.00 gr 30.00

SKM 3.00 gr 27.08

Total Material Cost

Add. Cost 10%
Total Material Cost Per Set
Selling Price

Page 153
 Adonan French Toast

14.00

N)

Total IDR
143.00 14300

918.00 25500

150.00 7500

13.20 6600

60.00 30000

81.25 13000

1,365.45
136.55
1,502.00
0.00

Page 154
 Adonan French Toast

Cost Per Portion

COOKING PROCEDURES

No. Procedures Period of time

Prepared by Certified by Approved by

Senior Cook.…………………... ……../……../……. …………………………….
Yurisa Evania Kartika Cost Supervisor…………………… ……./……./…….. Operational Manager
Financial Controller…………………. ……./……./…….. ……../………./…………

Page 155
 Adonan French Toast

0.00%

od of time

by
………….
anager
…………

Page 156
 French Toast Pandan

Recipe Food
Support Document CODE : 15547 ISSUED NO. ;
Kitchen Dept.
Dept : Food & Beverage Control Doc. Non-Control Doc.

Issued Date : Modified Date : Modified No. :

(FOOD PREPARATION)

FOOD NAME :
French Toast Pandan
Recipe & Cost
(TYPE OF PRODUCT) :
Thai Chinese Japanese
European Code Ingredients Qty. Unit @
Roti 2.00 pcs 2,142.86

Butter 10.00 gr 122.00

Pandan Sauce 1.00 Por 920.00

Adonan French Toast 1.00 Por 1,502.00

Total Material Cost

Add. Cost 10%
Total Material Cost Per Set
Selling Price

Page 157
 French Toast Pandan

14.00

N)

Total IDR
4,285.71 30000

1,220.00 610000

920.00 920

1,502.00 1502

7,927.71
792.77
8,720.49
25,000.00

Page 158
 French Toast Pandan

Cost Per Portion

COOKING PROCEDURES

No. Procedures Period of time

Prepared by Certified by Approved by

Senior Cook.…………………... ……../……../……. …………………………….
Yurisa Evania Kartika Cost Supervisor…………………… ……./……./…….. Operational Manager
Financial Controller…………………. ……./……./…….. ……../………./…………

Page 159
 French Toast Pandan

34.88%

od of time

by
………….
anager
…………

Page 160
 French Toast Butter

Recipe Food
Support Document CODE : 15547 ISSUED NO. ;
Kitchen Dept.
Dept : Food & Beverage Control Doc. Non-Control Doc.

Issued Date : Modified Date : Modified No. :

(FOOD PREPARATION)

FOOD NAME :
French Toast Butter
Recipe & Cost
(TYPE OF PRODUCT) :
Thai Chinese Japanese
European Code Ingredients Qty. Unit @
Roti 2.00 pcs 2,142.86

Adonan French Toast 1.00 Por 1,502.00

Butter 10.00 gr 122.00

Total Material Cost

Add. Cost 10%
Total Material Cost Per Set
Selling Price

Page 161
 French Toast Butter

14.00

N)

Total IDR
4,285.71 30000

1,502.00 1502

1,220.00 610000

7,007.71
700.77
7,708.49
25,000.00

Page 162
 French Toast Butter

Cost Per Portion

COOKING PROCEDURES

No. Procedures Period of time

Prepared by Certified by Approved by

Senior Cook.…………………... ……../……../……. …………………………….
Yurisa Evania Kartika Cost Supervisor…………………… ……./……./…….. Operational Manager
Financial Controller…………………. ……./……./…….. ……../………./…………

Page 163
 French Toast Butter

30.83%

od of time

by
………….
anager
…………

Page 164
 French Toast Peanut Butter

Recipe Food
Support Document CODE : 15547 ISSUED NO. ;
Kitchen Dept.
Dept : Food & Beverage Control Doc. Non-Control Doc.

Issued Date : Modified Date : Modified No. :

(FOOD PREPARATION)

FOOD NAME :
French Toast Peanut Butter
Recipe & Cost
(TYPE OF PRODUCT) :
Thai Chinese Japanese
European Code Ingredients Qty. Unit @
Roti 2.00 pcs 2,142.86

Adonan French Toast 1.00 Por 1,502.00

Butter 3.00 gr 122.00

Peanut Butter Sc 1.00 por 2,179.00

Total Material Cost

Add. Cost 10%
Total Material Cost Per Set
Selling Price

Page 165
 French Toast Peanut Butter

14.00

N)

Total IDR
4,285.71 30000

1,502.00 1502

366.00 610000

2,179.00 2179

8,332.71
833.27
9,165.99
25,000.00

Page 166
 French Toast Peanut Butter

Cost Per Portion

COOKING PROCEDURES

No. Procedures Period of time

Prepared by Certified by Approved by

Senior Cook.…………………... ……../……../……. …………………………….
Yurisa Evania Kartika Cost Supervisor…………………… ……./……./…….. Operational Manager
Financial Controller…………………. ……./……./…….. ……../………./…………

Page 167
 French Toast Peanut Butter

36.66%

od of time

by
………….
anager
…………

Page 168
 Peanut Butter Sauce

Recipe Food
Support Document CODE : 15547 ISSUED NO. ;
Kitchen Dept.
Dept : Food & Beverage Control Doc. Non-Control Doc.

Issued Date : Modified Date : Modified No. :

(FOOD PREPARATION)

FOOD NAME :
Peanut Butter Sauce
Recipe & Cost
(TYPE OF PRODUCT) :
Thai Chinese Japanese
European Code Ingredients Qty. Unit @
Peanut JIF 10.00 gr 167.40

White Chocolate 5.00 gr 61.50

Total Material Cost

Add. Cost 10%
Total Material Cost Per Set
Selling Price

Page 169
 Peanut Butter Sauce

14.00

N)

Total IDR
1,674.01 76000

307.50 61500

1,981.51
198.15
2,179.66
0.00

Page 170
 Peanut Butter Sauce

Cost Per Portion

COOKING PROCEDURES

No. Procedures Period of time

Prepared by Certified by Approved by

Senior Cook.…………………... ……../……../……. …………………………….
Yurisa Evania Kartika Cost Supervisor…………………… ……./……./…….. Operational Manager
Financial Controller…………………. ……./……./…….. ……../………./…………

Page 171
 Peanut Butter Sauce

0.00%

od of time

by
………….
anager
…………

Page 172
 Roti Bakar Peanut Butter

Recipe Food
Support Document CODE : 15547 ISSUED NO. ;
Kitchen Dept.
Dept : Food & Beverage Control Doc. Non-Control Doc.

Issued Date : Modified Date : Modified No. :

(FOOD PREPARATION)

FOOD NAME :
Roti Bakar Peanut Butter
Recipe & Cost
(TYPE OF PRODUCT) :
Thai Chinese Japanese
European Code Ingredients Qty. Unit @
Roti 2.00 pcs 2,142.86

Butter 5.00 gr 122.00

Peanut Butter Sc 1 por 2179

Total Material Cost

Add. Cost 10%
Total Material Cost Per Set
Selling Price

Page 173
 Roti Bakar Peanut Butter

14.00

N)

Total IDR
4,285.71 30000

610.00 610000
2179 2179

7,074.71
707.47
7,782.19
25,000.00

Page 174
 Roti Bakar Peanut Butter

Cost Per Portion

COOKING PROCEDURES

No. Procedures Period of time

Prepared by Certified by Approved by

Senior Cook.…………………... ……../……../……. …………………………….
Yurisa Evania Kartika Cost Supervisor…………………… ……./……./…….. Operational Manager
Financial Controller…………………. ……./……./…….. ……../………./…………

Page 175
 Roti Bakar Peanut Butter

31.13%

od of time

by
………….
anager
…………

Page 176
 French Toast Coklat

Recipe Food
Support Document CODE : 15547 ISSUED NO. ;
Kitchen Dept.
Dept : Food & Beverage Control Doc. Non-Control Doc.

Issued Date : Modified Date : Modified No. :

(FOOD PREPARATION)

FOOD NAME :
French Toast Coklat
Recipe & Cost
(TYPE OF PRODUCT) :
Thai Chinese Japanese
European Code Ingredients Qty. Unit @
Roti 2.00 pcs 2,142.86

Butter 3.00 gr 122.00

Chocolate Sc 1.00 por 1,640.00

Adonan French Toast 1.00 por 1,502.00

Total Material Cost

Add. Cost 10%
Total Material Cost Per Set
Selling Price

Page 177
 French Toast Coklat

14.00

N)

Total IDR
4,285.71 30000

366.00 610000

1,640.00 1640

1,502.00 1502

7,793.71
779.37
8,573.09
25,000.00

Page 178
 French Toast Coklat

Cost Per Portion

COOKING PROCEDURES

No. Procedures Period of time

Prepared by Certified by Approved by

Senior Cook.…………………... ……../……../……. …………………………….
Yurisa Evania Kartika Cost Supervisor…………………… ……./……./…….. Operational Manager
Financial Controller…………………. ……./……./…….. ……../………./…………

Page 179
 French Toast Coklat

34.29%

od of time

by
………….
anager
…………

Page 180
 Club Sandwich

Recipe Food
Support Document CODE : 15547 ISSUED NO. ;
Kitchen Dept.
Dept : Food & Beverage Control Doc. Non-Control Doc.

Issued Date : Modified Date : Modified No. :

(FOOD PREPARATION)

FOOD NAME :
Club Sandwich
Recipe & Cost
(TYPE OF PRODUCT) :
Thai Chinese Japanese
European Code Ingredients Qty. Unit @
Roti 3.00 pcs 2,142.86

Vegetable Oil 5.00 ml 15.58

Egg 55.00 gr 25.50

Chicken Breast 70.00 gr 49.00

Tomat 10.00 gr 30.00

Romaine Lettuce 5.00 gr 36.00

Cheese Slice 1.00 pcs 1,607.14

Beef Bacon 10.00 gr 119.70

Mayo 10.00 gr 37.20

Total Material Cost

Add. Cost 10%
Total Material Cost Per Set
Selling Price

Page 181
 Club Sandwich

14.00

N)

Total IDR
6,428.57 30000

77.92 280500

1,402.50 25500

3,430.00 49000

300.00 30000

180.00 36000

1,607.14 135000

1,197.00 119700

372.00 37200

14,995.13
1,499.51
16,494.64
50,000.00

Page 182
 Club Sandwich

Cost Per Portion

COOKING PROCEDURES

No. Procedures Period of time

Prepared by Certified by Approved by

Senior Cook.…………………... ……../……../……. …………………………….
Yurisa Evania Kartika Cost Supervisor…………………… ……./……./…….. Operational Manager
Financial Controller…………………. ……./……./…….. ……../………./…………

Page 183
 Club Sandwich

32.99%

od of time

by
………….
anager
…………

Page 184