NARRATIVE REPORT

In the first task given, which is the market list, every member in our group was
assigned to go to the public market and supermarket to select three suppliers for our
ingredients and compare the prices for budget considerations.

The first step that we took in the food costing process was to identify all the ingredients
required for each snack and drink we were going to prepare. Each ingredient is carefully
listed to ensure no component is overlooked. We also accurately measure all of the
ingredients since it is crucial for precise cost calculation. The quantities are measured based
on standard recipes (30 servings), ensuring consistency in the preparation and serving sizes.
Once the ingredients and their quantities are identified, the next step is to determine their
costs. We look at the purchase prices and purchase units of each ingredient. After which, the
individual costs of all ingredients are summed up to get the total cost per recipe, and in order
to get the cost per serving, we simply divide the total cost per recipe by the number of
servings (30). We now sum up all the individual costs for each of the recipes. For the Q
factor, it accounts for the additional costs related to the preparation and handling of the food,
which is 10% of the total ingredient cost. Next, we are able to get the cost for both the total
cost per recipe and the total cost per serving by adding the Q factor to the total ingredient
cost. Markup is added to cover overhead and profit. A 35% markup on the total cost is
calculated. Meanwhile, the projected menu price is calculated by adding the cost per serving
and the markup per serving. And the actual selling price is the actual price at which the recipe
is sold per serving. Lastly, the actual markup percentage is calculated based on the cost and
the actual selling price. It only indicates if the actual selling price is significantly higher or
lower than the cost per serving.

In our laboratory, it's essential to establish consistent standards for the production of a
variety of snacks and beverages. These include Filipino Style Spaghetti, Nilupak na Turon,
Steamed Chicken Siomai, Adobo Fries, and Longganisa Burgers, along with beverages like
Watermelon Mocktail, Lipton Iced Tea, and Milo Chocolate Milk Tea. Standardizing these
recipes and production methods is crucial to ensure uniform quality across batches and to
meet the preferences of our consumers reliably.

For our snacks, Filipino Style Spaghetti, we introduce a unique twist by incorporating liver
spread instead of the traditional ground pork. Nilupak na Turon, instead of using whole
bananas, we mash ripe saba bananas until smooth. Then, we mix in margarine and condensed
milk to add richness and sweetness. Steamed Chicken Siomai, we incorporate cabbage to
enhance its nutritional value. Adobo Fries, we elevate the flavor by adding a combination of
Cajun seasoning and Adobo flavor seasoning.Instead of opting for traditional burger patties,
we've crafted our own using a blend of longganisa, eggplant, and cabbage. This unique patty
is formed by combining finely minced eggplant and cabbage with ground longganisa.

For our beverages, we took a fresh approach. In our Watermelon Mocktail, instead of
relying on powdered flavoring, we utilized real watermelon fruit and sprite. Similarly, for our
Lipton Iced Tea, we brewed Lipton tea bags instead of using powdered Nestea flavoring.
Lastly, in our Milo Choco Milk Tea, we chose to use Milo along with condensed milk and
evaporated milk, steering away from conventional methods.

The actual event was really a challenge that was new to all of us. Lacking actual experience
in serving food in bulk, we grappled with whether to cook items to order or prepare
everything in advance. Although this had been discussed prior to the event, this dilemma
became our biggest struggle, as food eventually got cold and became harder to sell. The
cooking itself was no easy task; with limited cooking materials, we had to wait for other
groups to finish before we could use the equipment, severely underestimating the quantity of
food we needed to prepare.

During the actual event, the scene was chaotic. People were scrambling and frenzied,
struggling to fit all our tasks into the laboratory room. Pots and pans were passed around in a
whirlwind, with cutting, peeling, and steaming happening frantically in the background. The
room was a hotbed of panic; plans went awry, scheduled serving times were delayed, and the
pressure was palpable.

However, despite the chaos and the lack of experience, we pulled through. We learned
valuable lessons about teamwork, adaptability, and the importance of thorough planning.
Under the pressure and literal heat of the moment, we didn't crumble. Instead, we pushed
through the ordeal and, in the end, managed to get the job done. It was a harrowing
experience, but it taught us resilience and the importance of staying composed under
pressure.

Throughout the afternoon, 14 servings of siomai, 9 servings of spaghetti, 8 servings of

turon, 6 servings of fries, 11 servings of burger, 4 servings of watermelon mocktail, 4
servings of milk tea, and 15 servings of lipton iced tea were bought. The income generated
for 14 servings of siomai is 350.00 php, 9 servings of spaghetti is 330.00 php, 6 servings of
fries is 156.00, 11 servings of burger is 385.00 php, 4 servings of watermelon mocktail is
180.00, 4 servings of milk tea is 160.00, and 15 servings of lipton iced tea is 180. The overall
income we have generated from 1pm to 4pm is 1,741. The leftover snacks were given to our
security guards, utility workers, and some were eaten by our classmates
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