Co

nte
nts
:
Se
cti
on1
:
ALACARTMENU 3
SETMENU 6
FUNCTI
ONMENU 8
BU FETMENU 1
0
RECI
PECARDWI
THMETHOD 1
2
SU PLI
ERORDERI
NGSHEET 3
7
WORKFLOW 4
6
PREPARATI
ONLI
ST 4
9
CUSTOMERFEEDBACKSURVEY 6
6
I
MPROVEMENTSUGGESTI
ONFORM 6
7

Se
ct
io
n2:
MENUPLANA“
ATHLETE” 3
0
RECI
PECARDWI
THMETHOD 3
3
SU PLI
ERORDERI
NGSHEET 4
0
PROFE SI
ONALDI
SCU SI
ONFEEDBACKFORPLANA 6
8
MENUPLANB“
ELDERLY” 3
3
RECI
PECARDWI
THMETHOD 3
0
SU PLI
ERORDERI
NGSHEET 4
0
PROFE SI
ONALDI
SCU SI
ONFEEDBACKFORPLANB 6
9

2
3
4
5
6
7
8
s
9
10
11
 STANDARDRECI
PECARD

MENUI
TEM Pumpki
nandSw e
tPo
tat
o RECI
PENO# 1
Chops
DATE Ma
rch25,
2021 RECI
PE 1
0
QUANTITY
PORTION 6
0gm FOODCOST$ $2.
5 6
SIZE
SELLING $
9.9
9/Po
rti
ons FOODCOST% 2
5.6
2%
PRICE

I
TEM UOM QUANTI
TY UNI
TCOST TOTAL
COST
Pu
mpki
n Kg
. 1 $
6 $
6
Sw e
tPo
tat
o Kg
. 1 $4.
9 0 $4.
9 0
Ch
ick
enp
ea Kg
. 0.
2 5 $4.
8 0 $
1.2
Co
ria
nde
r b
unc
h. 1 $
3 $
3
Sp
rin
gOn
ion b
unc
h. 1 $2.
5 0 $2.
5 0
But
er Kg
. 0.
2 5 $11.
2 0 $
2.8
Ch
atMa
sal
a Kg
. 0.
1 0 $
25 $
2.5
Car
ot Kg
. 0
.5 $
2 $
1.5
Pe
ppe
r Kg
. 0.
1 0 $
20 $0.
2 0
On
ion Kg
. 0
.5 $
3 $
1.5
TOTAL $25.
6 0
COST
1PORTION $2.
5 6
TOTAL
COST

12
METHOD
1.Boi
lswetpota
toes
,pumpki
n,chickpea
.
2.Aft
ertha
tpe lpumpki
n,s
w e tpotat
oandma s
hedit
.
3.Thenaddsomechoppe
donion
, carot
,chi
ckp
ea,sp
rin
gonio
n,c
ori
and
eran
dsp
rin
kle
somec r
ustpepperan
dc h
atma sala
.
4.Ma kearo
u n
dp atyth
enaddb uteronpanandcookfo
r10minut
es.

STANDARDRECI
PECARD

MENUI
TEM Cr
ispyChi
cke
n RECI
PENO# 2
DATE Ma
rch25,
2021 RECI
PE 5
QUANTITY
PORTION 2
50g FOODCOST$ $2.
5 32
SIZE
SELLING $
9.9
9/Po
rti
ons FOODCOST% 2
5.3
4%
PRICE

I
TEM UOM QUANTI
TY UNI
TCOST TOTAL
COST

Th
ighFil
et
s Kg
. 1 $
9 $
9
Co
rnfo
lur Kg
. 0.
2 5 $1.
9 0 $0.
4 75
Pl
ai
nFl
our Kg
. 0.
2 5 $1.
9 0 $0.
4 75
Sa
lt Kg
. 0.
0 10 $
1 $0.
0 1
Pe
ppe
r Kg
. 0.
0 10 $
20 $
0.2
Co
ria
nde
r b
unc
h. 0
.5 $
3 $
1.5
Toma
toSa
uce Kg
. 0.
1 0 $
5 $
0.5
Sw e
tch
ilys
auc
e Kg
. 0.
1 0 $
5 $
0.5
TOTAL $12.
6 6
COST
1PORTION $2.
5 32
TOTAL
COST

13
METHOD
. Cut
1 h
inl
ysl
ic
e dt h
ighfil
et
s.
. Mi
2 xthepl
ai
nflo
u randc or
nflo
u r
,ad
dso
mes
alta
ndp
epp
eroni
t.
3.Mi
xedt
het
hi
nl
ysi
zedth
ighfil
et
soni
t.
4.D e
pfrythema ndatla stmix
edwi
tht
oma
tos
auc
e,s
wetc
hil
ysa
uce
,cor
iand
era
nd
ha
vewit
hsal
ads
.

STANDARDRECI
PECARD

MENUI
TEM Ga
rli
cPr
awns RECI
PENO# 3
DATE Nov RECI
PE 6
QUANTITY
PORTION 1
65g FOODCOST$ $
3.6
SIZE
SELLING $
13.
50/Po
rti
ons FOODCOST% 2
6.6
7%
PRICE

I
TEM UOM QUANTI
TY UNI
TCOST TOKgTAL
COST
Pr
awn
s Kg
. 1 $
20 $
20
Ga
rli
cPa
ste Kg
. 0.
0 1 $
20 $
0.1
Pe
ppe
r Kg
. 0.
0 10 $
20 $
0.2
Sw e
tch
ilys
auc
e Lt
. 0.
1 0 $
5 $0.
5 0
To
mat
osa
uce Lt
. 0.
1 0 $
5 $0.
5 0
Le
monj
uic
e Lt
. 0.
1 0 $
3.3 $0.
3 3
So
yas
auc
e Lt
. 0.
1 0 $
5 $0.
5 4
TOTAL $21.
6 3
COST
1PORTION $
3.6
TOTAL
COST

14
METHOD
1.Sl
icethepr
awnonthemiddl
eanddepfryer3-4min
ute
s.
2.Onapa nputs
omebut e
r,addsomegar
li
cpa s
teaft
erthata
ddt
oma
tos
auc
e,s
wet
chil
ys a
uce
,pe
pper
,le
monj u
ice
.
3.To s omecuryl
eaveso
verita
ndser
vewithsala
ds.

STANDARDRECI
PECARD

MENUI
TEM Lambba
ckSt
raps RECI
PENO# 4
DATE Ma
rch25,
2021 RECI
PE 6
QUANTITY
PORTION 1
65g
. FOODCOST$ $3.
5 1
SIZE
SELLING $13.
5 0 FOODCOST% 2
6%
PRICE

I
TEM UOM QUANTI
TY UNI
TCOST TOTAL
COST
Ba
ckSt
rap
s Kg
. 1 $
14 $
14
Ca
psi
cumRe
d Kg
. 0
.1 $
3 $
0.3
Ca
psi
cumGre
n Lt
. 0
.1 $
3 $
0.3
Sa
lt Kg
. 0.
0 1 $
1 $
0.1
Pe
ppe
r Kg
. 0.
0 1 $
20 $0.
2 0
On
ion Kg
. 0.
7 5 $
3 $2.
2 5
Le
monJ
uic
e Lt
. 0.
1 0 $
3.3 $0.
3 3
Ga
rli
cPa
ste Kg 0.
1 0 $
20 $
2
So
yaSa
uce Lt
. 0.
1 0 $
5 $
0.5
But
er Kg
. 0
.1 $11.
2 5 $1.
1 25
TOTAL $
212
.05
COST
1PORTI
ON 3.
5 1

15
 TOTAL
COST

METHOD
1
.Put hema r
inat
edbacks
tr
apsonthesekandpla
cethemontan
d oor
ima c
hin
e.
2
.Ma keasaucebyadd
ingbute
ronp an
,adds
omecrush
edgar
li
c,peppera
ndsal
t.Aft
er
t
hataddsomec a
psi
cum,sl
ice
don i
onandfr
yit.
3.Atla
st,a
ddl a
mbb ac
kstr
apsthi
nlysl
ic
edonitandaddl
emonju i
ce,s
oyasauc
eand
t
osit
.

STANDARDRECI
PECARD

MENUI
TEM St
irFr
iedChi
cke
n RECI
PENO# 5
DATE Nov 2022 RECI
PE 4
QUANTITY
PORTION 3
50g FOODCOST$ $4.
9 1
SIZE
SELLING $18.
9 9 FOODCOST% 2
6%
PRICE

I
TEM UOM QUANTI
TY UNI
TCOST TOTAL
COST
Ch
ick
enTh
ighFil
et
s Kg
. 1 $
9 $
9
Be
ans Kg
. 0.
2 5 $6.
9 0 $1.
7 25
Ca
psi
cum Kg
. 0.
2 5 $
3 $0.
7 5
On
ion Kg
. 0.
5 0 $
3 $1.
5 0
Toma
toSa
uce Lt
. 0.
2 0 $
5 $
1
Sw e
tch
ilys
auc
e Lt
. 0.
2 0 $
5 $
1
Le
monJ
uic
e Lt
. 0.
2 0 $
3.3 $0.
6 6
Pe
ppe
r Kg
. 0.
0 10 $
20 $0.
2 0

16
Sa
lt Kg
. 0.
0 10 $
1 $0.
0 1
Co
ria
nde
r Bu
nch
. ½ $
3 $
1.5
Sp
rin
gOn
ion Bu
nch
. ½ $
3 $
1.5
So
yaSa
uce Lt
. 0.
2 0 $
5 $
1
TOTAL $
198
.45
COST
1PORTION $2.
8 7
TOTAL
COST

METHOD
. F
1 ors
ti
rfr
iedc
hic
kenwene
dtoma
rin
atet
highfil
ets
oad
dsomes
alt
,oi
l,l
emon,
j
ui
ce,spi
ces
,softc
hily,p
owde
ronit
.
. Af
2 t
eritinab owladdsomemintsauce
,yogh
urtsauce
.Mixthe
ma ndadds
ome
mari
natedthighfil
et
sonit he
np utonth
etandoorisekan
dp la
ceth
e mont
andoor
i
mac
h i
ne.

STANDARDRECI
PECARD

MENUI
TEM Sa
froniChi
cke
n RECI
PENO# 6
DATE Nov 2022 RECI
PE 5
QUANTITY
PORTION 2
00g FOODCOST$ $4.
3 1
SIZE
SELLING $18.
9 9 FOODCOST% 2
2.7
%
PRICE

I
TEM UOM QUANTI
TY UNI
TCOST TOTAL
COST
Ch
ick
ent
hi
gh Kg 1 $
9 $
9
Sa
lt Kg 0.
0 10 $
1 $0.
0 10
Tu
rme
ricPo
wde
r Kg
. 0.
0 05 $
35 $0.
1 75

17
Gi
nge
r Kg
. 0.
0 2 $
55 $
1.1
But
er Kg
. 0.
2 5 $11.
2 5 $
2.8
Sa
fronTh
rea
d Kg
. 0.
0 025 $
140
00 $3.
5 5
Ga
rli
cPa
ste Kg
. 0.
0 1 $
20 $
0.2
Co
ria
nde
r Bun
ch ½ $
3 $
1.5
Sp
rin
gOn
ion Bun
ch ½ $
3 $
1.5
Toma
toPa
ste Kg
. 0.
2 5 $
4 $
1
On
ionPa
ste Kg
. 0.
2 5 $
3 $0.
7 5
TOTAL $
215
.82
COST
1PORTION $4.
3 1
TOTAL
COST

METHOD
. Cut
1 het
hi
ghfil
et
sont
hey
elo
wcut
in
gbo
ardwi
thc
hefkn
ifef
ort
hec
ury
.Pu
ton
t
hep otalc hi
ckenan dcookitforhal
fanhour
.Puts
omespice
slikecar
damoms,
ci
nna
mons t
ick,ba
ysle
a fet
c.
. Af
2 t
erthatweco o
ksafronichi
ckeninwhic
hpla
ceth
epanonthest
oveaft
ert
hatput
someb uteronit hena ddgarl
icpas
te,c
ookedmeat
,addsomegravyofonio
na nd
t
omatoaft
ertha
taddsafr
onthr
eadli
qui
donit
.
. An
3 dc ookitfor6to1 0mi n
utes
.Cookthemari
nat
edchi
cke
nont hegril
.

STANDARDRECI
PECARD

MENUI
TEM Pr
awnKo
rma RECI
PENO# 7
DATE Nov 2022 RECI
PE 5
QUANTITY
PORTION 3
00g FOODCOST$ $7.
4 2
SIZE
SELLING $24.
9 9 FOODCOST% 2
9.7
1%
PRICE

18
 I
TEM UOM QUANTI
TY UNI
TCOST TOTAL
COST
Pr
awn Kg
. 1 $
20 $
2
But
er Kg
. 0.
0 50 $11.
2 5 $0.
5 6
Cr
eam Kg
. 0.
3 5 $
5 $01
. 7
. 5
Pe
ppe
r Kg
. 0.
0 10 $
20 $
0.2
Sa
lt Kg
, 0.
0 10 $
1 $0.
0 10
Ca
she
wPo
wde
r Kg
. 0
.2 $
22 $0.
4 4
Toma
togr
avy Kg
. 0.
3 5 $
8 $
2.8
On
iongr
avy Kg
. 0.
3 5 $
14 $
4.9
Ga
rli
cpa
ste Kg
. 0.
0 4 $
20 $
0.8
Le
monj
uic
e Lt
. 0.
2 0 $3.
3 5 $0.
6 7
Fi
shs
toc
k Lt
. 0.
2 0 $4.
5 0 $
0.9
Co
rai
nde
r Bun
ch ½ $
3 $
1.5
Sp
rin
gOn
ion Bun
ch ½ $
3 $
1.5
Gi
nge
r Kg
. 0.
0 2 $
55 $
1.1
TOTAL $37.
1 3
COST
1PORTION $4.
4 2
TOTAL
COST

METHOD
. Wa
1 sht
hepr
awna
ndc
uti
tint
hemi
ddl
eofi
tan
dde
pfr
yfo
r¾mi
nut
esonde
pfr
yer
.
. Af
2 te
rth
atma
keas
auc
efort
hemma
kin
gsa
uceweu
seap
ana
nda
dds
omeb
ute
r,a
ddg
arl
icp
ast
e,
p
epp
eroni
t
.
. Af
3 tert
hata
dds
omec
rea
m,c
ash
ewp
owde
r,c
uryl
eav
es,
oni
ongr
avy
,le
monj
uic
e,s
alt
,cr
eam.
. Mi
4 xth
emala
ndp
uth
epr
awnoni
tan
dco
okf
or5t
o10mi
nut
es.Af
te
rits
pri
nkl
ech
opp
ed
c
ori
and
era
nds
pri
ngo
nio
n.

19
 STANDARDRECI
PECARD

MENUI
TEM Ro
yalPa
nerKo
fa
l RECI
PENO# 8
DATE Nov 2022 RECI
PE 5
QUANTITY
PORTION 2
50g FOODCOST$ $5.
4 5
SIZE
SELLING $17.
9 9 FOODCOST% 3
0.2
%
PRICE

I
TEM UOM QUANTI
TY UNI
TCOST TOTAL
COST
Pa
ner Kg
. 1 $
24 $
24
Che
se Kg
. 0.
2 5 $
11 $2.
7 5
Bo
ile
dPo
tat
oes Kg
. 0.
5 0 $
3 $1.
5 0
Ch
ickp
eas Kg
. 2.
2 5 $
3 $0.
7 5
Cr
eam Lt
. 0.
3 0 $
5 $1.
5 0
Sa
lt Kg
. 0.
0 20 $
1 $
0.2
Ca
she
wPo
wde
r Kg
. 0.
2 0 $
22 $
4.4
Ch
ickp
eaflour Kg
. 0.
2 5 $
3 $0.
7 5
Ch
atma
sal
a Kg
. 0.
0 2 $
25 $0.
5 0
Car
ot Kg
. 0.
5 0 $
3 $
1.5
On
ion Kg
. 0.
5 0 $
3 $
1.5
Pe
ppe
r Kg
. 0.
0 20 $
20 $
0.4
Sp
rin
gOn
ion Bun
ch ½ $
3 $
1.5
Co
ria
nde
r Bun
ch ½ $
3 $
1.5
Toma
togr
avy Lt
. 0.
3 0 $
3 $
1.5
On
iongr
avy Lt
. 0.
0 3 $
14 $4.
2 0

20
But
er Kg
. 0.
5 0 $11.
5 0 $0.
5 6

TOTAL $49.
0 1
COST
1PORTION $5.
4 5
TOTAL
COST

METHOD
. Wema
1 dei
nwh
ichweu
sedb
oil
edpo
tat
oes
,ad
dsomec
hic
kpe
as,
chop
pedon
ion
,car
ot,
c
ori
ande
r,s
pri
ngon
ion
.
. Ad
2 dsomegr
ate
dche
sea
ndg
rat
edp
ane
roni
tan
dlit
leb
itofc
hatma
sal
a.Th
enma
she
d
i
tan
dma
keas
malr
oundl
ikeb
als
hap
e.
. Af
3 te
rth
atde
pfr
yont
hef
rye
r.Af
te
rth
atma
kegr
avyf
ori
tinap
ana
dds
omeb
ute
r,g
arl
ic
pa
ste
,ad
dso
met
oma
too
n i
ongr
avy
.
. La
4 tero
n,a
dds
omec
rea
m,c
ash
ewpo
wde
r,s
alto
nit
.Ad
dsomewa
tero
nit
.La
tero
n,a
dd
b
asil
eafa
ndp
utha
tbal
sini
t
.

STANDARDRECI
PECARD

MENUI
TEM Ga
rli
cMus
hro
om RECI
PENO# 9
DATE Nov 2022 RECI
PE 5
QUANTITY
PORTION 3
50g FOODCOST$ $4.
7 6
SIZE
SELLING $17.
9 9 FOODCOST% 2
6.5
5%
PRICE

21
 I
TEM UOM QUANTI
TY UNI
TCOST TOTAL
COST
Mu
shr
oom Kg
. 1 $
10 $
10
But
er Kg
. 0.
0 2 $11.
5 0 $0.
2 3
Ga
rli
c Kg
. 0.
0 4 $
20 $
0.8
Sa
lt Kg
. 0.
0 10 $
1 $0.
0 10
Pe
ppe
r Kg
. 0.
0 10 $
20 $0.
2 0
Ca
she
wPo
wde
r Kg
. 0
.2 $
22 $0.
4 4
Cr
eam Lt
. 0.
3 0 $
5 $
1.5
Sp
rin
gOn
ion Bun
ch ½ $
3 $
1.5
Co
ria
nde
r Bun
ch ½ $
3 $
1.5
Toma
togr
avy Kg
. 0.
3 5 $
5 $
2.8
On
iongr
avy Kg
. 0.
3 5 $
14 $
4.9
TOTAL $23.
8 8
COST
1PORTION $4.
7 6
TOTAL
COST

METHOD
. P
1 l
acethepano
ns t
ove.
. Ad
2 dsomebuter,ga
rli
cpast
e,pe
p pe
ran
dmu shr
oom.
. Co
3 okitfoawhi
leaft
erth
ataddsomesa
lt,
cre
am,cas
hewpo
wde
r,t
oma
togr
avya
nd
on
iong
ravy
.
. At
4 l
ast
,coo
kita
nda
dds
omec
hoppe
dco
ria
nde
ran
dsp
rin
goni
on.

STANDARDRECI
PECARD
MENUI
TEM Car
otHa
lwa RECI
PENO# 1
0

22
DATE Ma
rch25,
2021 RECI
PE 1
3
QUANTITY
PORTION 1
20g FOODCOST$ $1.
4 0
SIZE
SELLING $11.
5 0 FOODCOST% 2
7.8
6%
PRICE

I
TEM UOM QUANTI
TY UNI
TCOST TOTAL
COST
Car
ot Kg
. 1 $
3 $
3
But
er Kg
. 0.
2 5 $11.
5 0 $2.
8 0
Su
gar Kg
. 0
.5 $
1 $
0.5
Ca
she
wpo
wde
r Kg
. 0.
2 5 $
22 $
5.5
Cr
eam Lt
. 1 $
5 $
5
Ca
rda
mon Kg
. 0.
0 10 $
11 $0.
1 1
Mi
lk Lt
. 1 $1.
2 0 $1.
2 0
TOTAL $18.
1 1
COST
1PORTION $1.
4 0
TOTAL
COST

METHOD
1
.Pla
cep a
nont hest
oveandaddsomebute
ronit
.
2
.Afte
rthataddgrat
edcarotont
hepan.
3.Ad
ds omemi l
ka ndcr
eamoni t
.
4
.Late
ron, a
dds omesuga
ra ndc
arda
mononit.

STANDARDRECI
PECARD

23
MENUI
TEM Choc
ola
teYo
mar
i RECI
PENO# 1
1
DATE Nov 2022 RECI
PE 8
QUANTITY
PORTION 2
00g FOODCOST$ $2.
2 8
SIZE
SELLING $9.
9 9 FOODCOST% 2
2.8
9%
PRICE

I
TEM UOM QUANTI
T UNI
TCOST TOTAL
Y COST
Nu
ts Kg 0.
5 0 $
15 $7.
5 0
Cho
col
at
e Kg 0.
2 5 $
16 $
4
Ri
ceflour Kg 1 $
4 $
4
But
er k
g 0.
2 5 11.
5 0 $2.
8 0
TOTALCOST $
18.
3
1PORTI
ON $2.
2 8
TOTALCOST

METHOD
. Ma
1 keadou
ghf
ory
oma
rib
yus
ingr
iceflour
,fr
iedmi
xedn
uts
. Af
2 terma
kin
gdou
ghma
kea
roun
dsh
apea
ndme
lth
echoc
ola
tea
nda
ddt
hen
utst
oge
the
r.
. Af
3 teri
tfilt
hec
hoc
ola
tea
ndn
uti
nsi
det
her
oun
ddou
gh.Loc
kth
edo
ugha
nds
tea
mitf
or1
0/1
5
mi
nut
es

STANDARDRECI
PECARD

24
MENUI
TEM Ra
sgul
a RECI
PENO# 1
2
DATE Nov 2022 RECI
PE 2
5
QUANTITY
PORTION 1
35g FOODCOST$ $1.
4 0
SIZE
SELLING $
5 FOODCOST% 2
8%
PRICE

I
TEM UOM QUANTI
T UNI
TCOST TOTAL
Y COST
Al
mon
dflour Kg 1 $
18 $
18
Ho
ney Lt
. 0.
2 5 $
17 $4.
2 5
Su
gar Kg
. 0.
5 0 $
1 $0.
5 0
Ca
rda
mon Kg
. 0.
0 10 $
11 $0.
1 1
Sa
fr
ont
hre
ads Kg
. 0.
0 025 $
140
00 $3.
5 5
But
er Kg
. 0.
2 5 $11.
5 0 $2.
8 0
Mi
lkp
owde
r Kg
. 1 $5.
7 0 $5.
7 0
TOTAL $34.
9 0
COST
1PORTI
ON $1.
4 0
TOTAL
COST

METHOD
. Ma
1 keado
ugho
fal
mon
dpo
wde
ran
dmi
xofmi
lkpo
wde
raf
tert
hatma
keas
mal
,smal
s
hap
eli
keab
al.
. Af
2 tert
hatp
utb
ute
ront
hep
ana
ndf
ryt
heb
alsi
napo
tpu
tso
mewa
tero
nit
,ad
dsu
gar
,
c
arda
moma
ndhone
yoni
t.
. Bo
3 ili
taf
te
rth
ata
ddt
heb
also
nth
ewa
terl
eav
eitf
or1
0to1
5mi
nut
esoni
t.

25
 STANDARDRECI
PECARD

MENUI
TEM Mi
xedNu
tIc
eCr
eam RECI
PENO# 1
3
DATE Nov 2022 RECI
PE 1
0
QUANTITY
PORTION 1
05g
. FOODCOST$ $0.
7 5
SIZE
SELLING $
5 FOODCOST% 1
5%
PRICE

I
TEM UOM QUANTI
TY UNI
TCOST TOTAL
COST
Va
nil
aIc
eCr
eam Lt
. 1 $
4 $
4
Mi
xedNu
ts Kg 0.
2 5 $
15 $3.
7 5
TOTAL $7.
7 5
COST
1PORTI
ON $0.
7 5
TOTAL
COST

METHOD
. Mi
1 xedt
hev
anil
aic
ecr
eamont
heb
igb
owl
san
dad
dthep
owd
ero
fmi
xedn
utsa
nd
mi
xedt
hemwel.
. Af
2 tert
hat
,sp
rin
kles
omec
hoppe
dmi
xedn
utso
veri
t.

STANDARDRECI
PECARD

26
MENUI
TEM Ma
ngoI
ceCr
eam RECI
PENO# 1
4
DATE Nov 2022 RECI
PE 8
QUANTITY
PORTION 1
30g
. FOODCOST$ $0.
8 1
SIZE
SELLING $
5 FOODCOST% 1
6.2
%
PRICE

I
TEM UOM QUANTI
TY UNI
TCOST TOTAL
COST
I
cec
rea
m Lt
. 1 $
2 $
2
Ma
ngopu
lp Lt
. 0.
5 0 $
8 $
4
Ma
ngoJ
ely k
g 0.
1 0 $
5 $0.
5 0

TOTAL $6.
5 0
COST
1PORTI
ON $0.
8 1
TOTAL
COST

METHOD
1.Mi
xedthepl
aini
cecre
amwithma
ngopul
p.
2
.Aft
eritp
ut hemang
ojelyo
nthet
oppi
ng.

27
 STANDARDRECI
PECARD

MENUI
TEM Fe
waFi
shFr
y RECI
PENO# 1
5
DATE Nov 2022 RECI
PE 4
QUANTITY
PORTION 2
80g FOODCOST$ $3.
0 67
SIZE
SELLING $10.
9 9 FOODCOST% 2
7.9
%
PRICE

I
TEM UOM QUANTI
TY UNI
TCOST TOTAL
COST
Ba
saFil
et
s Kg
. 1 $
9 $
9
Ch
ickp
eafla
vor Kg
. 0.
5 0 $
3 $
1.5
Pe
ppe
r Kg
. 0.
0 10 $
20 $
0.2
Fi
shs
toc
k Lt
. 0.
0 10 $4.
5 0 $0.
0 45
So
yas
auc
e Lt
. 0.
0 10 $
5 $0.
0 5
Mi
nts
auc
e Lt
. 0.
0 20 $9.
8 0 $0.
2 0
Le
monj
uic
e Lt
. 0.
0 20 $3.
3 5 $0.
6 7
Sa
lt Kg
. 0.
0 20 $
1 $0.
0 20
Eg Kg
. 2eg
s $3.
5 0 $0.
5 8
TOTALCOST $12.
2 7
1PORTI
ON $3.
0 67
TOTALCOST

METHOD
. Wec
1 uth
eba
safil
etont
het
hin
san
dth
enma
rin
atet
heb
asafil
etb
yus
ings
malg
arl
ic
,
p
epp
er,mi
nts
auc
e,fis
hpo
wde
r,s
oyas
auc
e,b
esa
nflour
.
. Mi
2 xth
ema
ndde
pfr
yth
em.An
dse
rvewi
ths
ala
ds.

28
 STANDARDRECI
PECARD

MENUI
TEM Mi
xedVe
gpa
goda RECI
PENO# 1
6
DATE Nov 2022 RECI
PE 1
2
QUANTITY
PORTION 4
00g FOODCOST$ $2.
1 85
SIZE
SELLING $9.
9 9 FOODCOST% 2
1.8
7%
PRICE

I
TEM UOM QUANTI
TY UNI
TCOST TOTAL
COST
Car
ots Kg
. 1 $
3 $
3
Zu
chi
ni Kg
. 1 $4.
5 0 $4.
5 0
Br
oco
li Kg
. 1 $
11 $
11
On
ion Kg
. 1 $
3 $
3
Ca
psi
cum Kg
. 1 $
3 $
3
Sa
lt Kg
. 0.
0 20 $
1 $0.
0 20
Pe
ppe
r Kg
. 0.
0 20 $
20 $
0.2
Ch
ickp
eaflour Kg
. 0.
5 0 $
3 $
1.5
TOTALCOST $26.
2 2
1PORTI
ON $2.
1 85
TOTALCOST

METHOD
. Th
1 inl
ysl
ic
edv
ege
tab
lesmi
xedi
nab
owl
.Af
te
rth
ata
dds
omep
epp
er,
sal
t,c
hic
kpe
aflour
a
ndwa
ter
.
. La
2 terma
kei
tpat
yan
dde
pfr
iedi
tan
dha
vewi
tht
oma
toc
hut
ney
.

MENUAATHELETI
CGROUP

29
 Br
eakf
as
t
STANDARDRECI
PECARD

MENUI
TEM Poa
che
dEgwi
ths
ourdou
gh RECI
PENO# 1
DATE Nov 2022 RECI
PE 1
1
QUANTITY
PORTION 2
00g FOODCOST$ $3.
6 8
SIZE
SELLING $12.
5 0 FOODCOST% 2
9.4
4%
PRICE

I
TEM UOM QUANTI
TY UNI
TCOST TOTAL
COST
Eg Do
zen
. 2 $3.
5 0 $0.
5 8
Avo
cado Ea
ch 1 $2.
5 0 $2.
5 0
Sourdough e
ach 1s
li
ce $
6 $0.
6 0
TOTALCOST $3.
6 8
1PORTI
ON $2.
1 85
TOTALCOST

METHOD
1.
Bri
ngwa
tert
osi
mme
r,s
wir
lan
daddt
heeg
.
2
.Toa
sthes
ourdou
ghs
.
3
.Poa
cht
heegf
or1
5-25mi
nut
esde
pen
din
gho
wrunn
yyoul
iket
hey
olk.
4
.Di
cea
nav
oca
doa
ndma
shi
tont
het
oas
t.
5
.Fi
sht
heegf
romwa
ter
.

MENUAATHELETI
CGROUP

30
 Launc
h
STANDARDRECI
PECARD

MENUI
TEM Ve
get
ari
anCh
ickp
eawi
ths
ald RECI
a PENO# 2
DATE Nov 2022 RECI
PE 2
QUANTITY
PORTION 2
00g FOODCOST$ $4.
2 6
SIZE
SELLING $14.
5 0 FOODCOST% 2
9.3
7%
PRICE

I
TEM UOM QUANTI
TY UNI
TCOST TOTAL
COST
Ch
ickpe
a Kg
. 0.
8 0 $4.
8 0 $3.
8 40
Ma
yonna
ise Lt
. 0.
0 10 $
15 $0.
1 5
Le
monj
uic
e Lt
. 0.
0 10 $3.
3 5 $0.
0 335
Sp
ina
ch Kg
. 0.
0 50 $
25 $1.
2 5
Avo
cado Ea
ch 1 $2.
5 0 $2.
5 0
c
aps
icu
m Kg
. 0.
2 5 $
3 $0.
7 5
TOTALCOST $8.
5 2
1PORTI
ON $4.
2 6
TOTALCOST

METHOD
1
.Di
cec
aps
icu
man
dav
oca
doi
nun
ifo
rms
ize
s.
2.
Dra
inwa
terf
romc
hic
kpe
a.
3.
cha
rgr
ilt
hec
aps
icu
mun
tilg
olde
nbr
owna
ndc
hopi
nun
ifo
rms
ize
s.
4.
Misalt
hei
ngr
edi
ent
sto
get
hera
nde
njo
ysa
lad
.

31
 MENUAATHELETI
CGROUP
Dine
r
STANDARDRECI
PECARD

MENUI
TEM Poa
che
dfis
hwi
thb
roc
oli RECI
PENO# 3
DATE Nov 2022 RECI
PE 2
QUANTITY
PORTION 3
50g FOODCOST$ $5.
6 75
SIZE
SELLING $24.
0 0 FOODCOST% 2
5.7
9%
PRICE

I
TEM UOM QUANTI
TY UNI
TCOST TOTAL
COST
On
ion Kg
. 0.
0 50 $
3 $0.
1 5
Cr
ush
edg
arl
ic Kg
. 0.
0 20 $
20 $
0.4
Le
monj
uic
e Kg
. 0.
0 10 $3.
3 5 $
0.0335
Sa
lt Kg
. 0.
0 10 $
1 $0.
0 10
Fi
sh(
Bar
aMu
ndi
) Kg
. 0.
5 00 $
16 $
8
Br
ocol
i Kg
. 0.
2 50 $
11 $2.
7 5
TOTALCOST $11.
3 5
1PORTI
ON $5.
6 75
TOTALCOST

METHOD
. Pu
1 twa
teri
nth
epo
tandhe
atun
til40-
degreFa
rhe
nhe
it
. No
2 wsl
owl
ysl
id
eth
efis
hin
towa
ter
.Tr
ytoke
pwa
tert
emp
era
tur
econ
sta
nta
ndno
t
o
ver
cookfis
h.

32
3.Baramundiwilnor
mal
yta
ke8-10min
utestoge
tpoac
hedandmean
whi
lebo
ilb
roc
oli
n
di
fer
entpo
tandwh ens
oft
oswithoni
on,cr
u s
hedgar
li
c,s
alta
ndle
monju
ice
.
4
.ca
ref
ulyr
emo
vefis
hfr
ompoa
chi
ngl
iqu
idi
nas
lot
eds
pat
ula
.
5
.No
wse
rveb
roc
olia
ndp
oac
hedfis
himme
dia
tel
y.

MENUBEl
der
ly
Br
eakf
as
t
STANDARDRECI
PECARD

MENUI
TEM Oa
tsa
ndf
rui
ts RECI
PENO# 1
DATE Nov 2022 RECI
PE 6
QUANTITY
PORTION 3
00g FOODCOST$ $2.
3 0
SIZE
SELLING $9.
9 9 FOODCOST% 2
3.1
0%
PRICE

I
TEM UOM QUANTI
TY UNI
TCOST TOTAL
COST
Oa
t Kg
. 2.
5 0 $0.
5 0 $1.
2 5
Mi
lk Lt
. 1.
2 0 $
1 $1.
2 0
St
ra
wber
y Kg
. 1
8 $0.
2 5 $4.
5 0
Bl
ueb
ery Kg
. 3
6 $0.
1 25 $4.
5 0
Ba
nan
a Kg
. 0.
6 0 $
4 $2.
4 0
TOTALCOST $13.
8 5
1PORTI
ON $2.
3 0
TOTALCOST

METHOD

33
. P
1 o
u rmi
lki
nt
opo
tan
dbr
ingit
osi
mme
r.
. P
2 o
u ro
atsi
nth
emi
lka
nds
ti
ritu
nti
lso
ft.
. Me
3 anwh
il
e,c
uth
est
ra
wber
yan
dba
nan
ainu
nif
orms
izea
ndma
kei
tre
alyf
ort
opp
ing
.
4
.Wh
eno
atis
oft
,bu
tno
tdr
yse
rvei
twi
t
hto
ppi
ngo
fst
ra
wber
y,b
lue
ber
yan
dba
nan
a.

STANDARDRECI
PECARD
MENUBEl
der
lyPe
opl
e
Launc
h

MENUI
TEM Pumpki
nandSw e
tPo
tat
o RECI
PENO# 2
Chops
DATE Nov 2022 RECI
PE 1
0
QUANTITY
PORTION 6
0gm FOODCOST$ $2.
5 6
SIZE
SELLING $
9.9
9/Po
rti
ons FOODCOST% 2
5.6
2%
PRICE

I
TEM UOM QUANTI
TY UNI
TCOST TOTAL
COST
Pu
mpki
n Kg
. 1 $
6 $
6
Sw e
tPo
tat
o Kg
. 1 $4.
9 0 $4.
9 0
Ch
ick
enp
ea Kg
. 0.
2 5 $4.
8 0 $
1.2
Co
ria
nde
r b
unc
h. 1 $
3 $
3
Sp
rin
gOn
ion b
unc
h. 1 $2.
5 0 $2.
5 0

34
But
er Kg
. 0.
2 5 $11.
2 0 $
2.8
Ch
atMa
sal
a Kg
. 0.
1 0 $
25 $
2.5
Car
ot Kg
. 0
.5 $
2 $
1.5
Pe
ppe
r Kg
. 0.
1 0 $
20 $0.
2 0
On
ion Kg
. 0
.5 $
3 $
1.5
TOTAL $25.
6 0
COST
1PORTION $2.
5 6
TOTAL
COST

METHOD
1.Boi
lswetp ot
atoes,pumpkin,chi
ckpea.
2.Aft
erth
atpe lpumpkin,swe tpot
atoandmashedit
.
3.Thenaddsomec hoppedoni
on,carot,
chic
kpe
a ,s
pri
ngo
n i
on,c
ori
ande
ran
dsp
rin
kle
somecru s
tpepp erandchatma s
ala.
4.Makear oundp atythena
ddbut eronp a
nandc oo
kfor10minut
es.

STANDARDRECI
PECARD
MENUBEl
der
lyPe
opl
e
Dine
r
MENUI
TEM Sa
froniChi
cke
n RECI
PENO# 3
DATE Ma
rch25,
2021 RECI
PE 5
QUANTITY
PORTION 2
00g FOODCOST$ $4.
3 1
SIZE
SELLING $18.
9 9 FOODCOST% 2
2.7
%
PRICE

I
TEM UOM QUANTI
TY UNI
TCOST TOTAL
COST

35
Ch
ick
ent
hi
gh Kg 1 $
9 $
9
Sa
lt Kg 0.
0 10 $
1 $0.
0 10
Tu
rme
ricPo
wde
r Kg
. 0.
0 05 $
35 $0.
1 75
Gi
nge
r Kg
. 0.
0 2 $
55 $
1.1
But
er Kg
. 0.
2 5 $11.
2 5 $
2.8
Sa
fronTh
rea
d Kg
. 0.
0 025 $
140
00 $3.
5 5
Ga
rli
cPa
ste Kg
. 0.
0 1 $
20 $
0.2
Co
ria
nde
r Bun
ch ½ $
3 $
1.5
Sp
rin
gOn
ion Bun
ch ½ $
3 $
1.5
Toma
toPa
ste Kg
. 0.
2 5 $
4 $
1
On
ionPa
ste Kg
. 0.
2 5 $
3 $0.
7 5
TOTAL $
215
.82
COST
1PORTION $4.
3 1
TOTAL
COST

METHOD
. Cut
1 het
hi
ghfil
et
sont
hey
elo
wcut
in
gbo
ardwi
thc
hefkn
ifef
ort
hec
ury
.Pu
ton
t
hep otalc hi
ckenan dcookitforhal
fanh our
.Putsomespi
cesli
keca r
damoms,
ci
nna
mons t
ick,ba
ysle
a fet
c.
. Af
2 t
erthatweco o
ksafronichi
ckeninwhic
hp la
cethepanont
hesto
vea f
tert
hatput
someb uteronit hena ddgarl
icpast
e,cookedmeat,
a d
dsomeg r
avyo fonio
na nd
t
omatoaft
ertha
taddsafr
onthr
eadli
qui
donit.
. An
3 dc ookitfor6to1 0mi n
utes
. Cookth
ema rina
tedchi
cke
nont hegril.

Su pl
yor
der
ingl
i
st:

36
 ALACARTEMENU

Su
ppl
ie
rNa
me:
As
ianPoul
tr
y
Su
ppli
er Or
der I
temn
ame Seluni
t Cos
tofg
oods To
talc
ost
Code Qua
nti
ty meas
ure
(UOM)
S4609 6 Ch
ick
enTh
ighFil
et
s Kg
. $
9 $
54
S4609 3 La
mbBa
ckSt
rap
s Kg
. $
14 $
96
TOTALCOSTOFGOODS $
130

Su
ppl
ie
rNa
me:
Su
nsh
ineSe
aFoods
Su
ppli
er Or
der I
temn
ame Seluni
t Cos
tofg
oods To
talc
ost
Code Qua
nti
ty meas
ure
(UOM )
S9034 2 Pr
awn Kg
. $
20 $
40
S9034 3 Bar
amu
ndi Kg
. $
16 $
48
TOTALCOSTOFGOODS $
88

ALACARTEMENU

37
Su
ppl
ie
rNa
me:
AlAs
ianFo
od
Su
ppli
er Or
der I
temn
ame Seluni
t Cos
tofg
oods To
talc
ost
Code Qua
nti
ty meas
ure
(UOM)
S5093 1 Pu
mpki
n Kg
. $
6 $
6
S5093 1 Sw e
tPo
tat
o Kg
. $4.
9 0 $4.
9 0
S5093 1 Ch
ickp
ea Kg
. $4.
8 0 $
2.4
S5093 0
.5 Ca
psi
cum k
g $
4 $
1.5
S5093 0
.5 Zuc
hini Kg
. $4.
5 0 $2.
2 5
S5093 1 Po
tat
o Ea $
3 $
3
S5093 2 Co
ria
nde
r Kg
. $
3 $
6
S5093 2 Sp
rin
gOn
ion Kg
. $
3 $
6
S5093 0
.5 Br
ocol
i Kg
. $
11 $
5.5
S5093 1 Pa
ner Kg $
24 $
24
S5093 1 Che
se Kg
. $
11 $
11
S5093 1 Mu
shr
oom k
g $
10 $
10
S5093 1 Car
ot k
g $
3 $
3
S5093 1 Ma
ngopu
lp Lt
. $
8 $
8
S5093 1 Mi
xedj
ely Kg
. $
5 $
5
S5093 1 Mi
xedn
uts Kg
. $
15 $
15
S5093 1 Mi
ntl
eav
es Bun
ch $
3 $
3
S5093 0.
2 5 Pe
ppe
r k
g $
20 $
5
S5093 1 Sa
lt k
g $
1 $
1
S5093 1 Ga
rli
cPa
ste Kg
. $
20 $
20
S5093 1 Toma
togr
avy Lt
. $
5 $
5
S5093 1 On
ionGr
avy Lt
. $
14 $
14
S5093 1 Ch
ickp
eaflour Kg
. $
3 $
3
S5093 0
.5 Ch
ickp
ea Kg
. $4.
8 0 $4.
8 0

38
S5093 1 So
yas
auc
e Lt
. $
5 $
5
S5093 1 Sw e
tch
ilys
auc
e Lt
. $
5 $
5
S5093 1 To
mat
osa
uce Lt
. $
3 $
3
S5093 0.
2 5 Ch
atma
sal
a k
g $
25 $
25
S5093 0.
2 5 Ca
rde
mons k
g $
80 $
20
S5093 0.
2 5 Ci
nna
mons
ti
cks k
g $
80 $
20
S5093 0.
2 5 Ca
she
wPo
wde
r k
g $
22 $
5.5
S5093 1 Cr
eam Lt $
5 $
5
S5093 1 Mi
lk l
t $1.
2 0 $1.
2 0
S5093 1 Ri
ceFl
our k
g $
4 $
4
S5093 1 Al
mondflour k
g $
18 $
18
S5093 1 Po
wde
rmi
lk k
g $5.
7 0 $5.
7 0
S5093 0
.5 Le
monj
uic
e l
t $
3.3 $1.
7 5
S5093 1 But
er k
g $11.
5 0 $11.
5 0
S5093 1 c
hoc
ola
te k
g $
16 $
16
S5093 2 I
ceCr
eam k
g $
2 $
2
TOTALCOSTOFGOODS $
318

SETMENU

39
Su
ppl
ie
rNa
me:
As
ianPoul
tr
y
Su
ppli
er Or
der I
temn
ame Seluni
t Cos
tofg
oods To
talc
ost
Code Qua
nti
ty meas
ure
(UOM)
S4609 3 Ch
ick
enTh
ighFil
et
s Kg
. $
9 $
27
TOTALCOSTOFGOODS $
27

Su
ppl
ie
rNa
me:
Su
nsh
ineSe
aFoods
Su
ppli
er Or
der I
temn
ame Seluni
t Cos
tofg
oods To
talc
ost
Code Qua
nti
ty meas
ure
(UOM)
S9034 1 Pr
awn Kg
. $
20 $
20
S9034 1 Bar
amu
ndi Kg
. $
18 $
18
TOTALCOSTOFGOODS $
38

Su
ppl
ie
rNa
me:
AlAs
ianFo
od
Su
ppli
er Or
der I
temn
ame Seluni
t Cos
tofg
oods To
talc
ost
Code Qua
nti
ty meas
ure
(UOM)
S5093 1 Pu
mpki
n Kg
. $
6 $
6
S5093 1 Sw e
tPo
tat
o Kg
. $4.
9 0 $
4.9
S5093 0.
2 5 Ch
ick
enPe
a Kg
. $4.
8 0 $
1.2
S5093 0
.5 Ca
psi
cum Kg
. $
3 $
1.5
S5093 1 On
ion Kg
. $
3 $
3
S5093 0
.5 Zuc
hini Kg
. $4.
5 0 $2.
2 5

40
S5093 0
.5 Br
oco
li Kg
. $
11 $
5.5
S5093 2 Sp
rin
gOn
ion Bun
ch $
3 $
6
S5093 2 Co
ria
nde
r Bun
ch $
3 $
6
S5093 0.
2 5 Pe
ppe
r Bun
ch $
20 $
5
S5093 1 Sa
lt Kg
. $
1 $
1
S5093 0.
2 5 Ch
atMa
sal
a Kg
. $
25 $6.
2 5
S5093 0
.5 To
mat
osa
uce Lt
. $
5 $
2.5
S5093 0
.5 Sw e
tChil
ySa
uce Lt
. $
5 $
2.5
S5093 0.
2 5 Ca
rda
mon Kg
. $
80 $
20
S5093 0.
2 5 Ci
nna
monSt
ic
ks Kg
. $
80 $
20
S5093 0
.5 But
er Kg
. $11.
5 0 $6.
9 5
S5093 0
.5 Ri
ceFl
our Kg
. $
4 $
2
S5093 0
.5 Cho
col
at
e Kg
. $
16 $
8
S5093 0
.5 Al
mon
dPo
wde
r Kg
. $
18 $
9
S5093 1 Mi
lk Lt
. $1.
2 0 $1.
2 0
S5093 0
.5 Mi
lkPo
wde
r Kg
. $5.
7 0 $2.
8 5
S5093 0
.5 Mi
xedn
uts Kg
. $
15 $
7.5
S5093 1 Cr
eam Lt
. $
5 $
5
S5093 1 I
ceCr
eam Lt
. $
2 $
2

TOTALCOSTOFGOODS $
138
.1

Su pl
yor
der
ingl
i
st:Fo
rAa
ndBMENU

41
 ATHELETI
CANDELDERLYPEOPLE

Su
ppl
ie
rNa
me:
As
ianpoul
tr
y
Su
ppli
er Or
der I
temn
ame Seluni
t Cos
tofg
oods To
talc
ost
Code Qua
nti
ty meas
ure
(UOM)
S4609 3 Ch
ick
enTh
ighFil
et
s Kg
. $
9 $
27
TOTALCOSTOFGOODS $
27

Su
ppl
ie
rNa
me:
Su
nsh
ineSe
aFoods
Su
ppli
er Or
der I
temn
ame Seluni
t Cos
tofg
oods To
talc
ost
Code Qua
nti
ty meas
ure
(UOM)
S4609 3 Bar
amu
ndi Kg
. $
16 $
48
TOTALCOSTOFGOODS $
48

Su
ppl
ie
rNa
me:
As
ianMar
ket(
Al
As
ianFo
od s)
Su
ppli
er Or
der I
temn
ame Seluni
t Cos
tofg
oods To
talc
ost
Code Qua
nti
ty meas
ure
(UOM)
PT0078 2 Eg Do
zen $3.
5 0 $0.
5 8
PT0078 0
.25 Avo
cado Kg
. $5.
0 0 $1.
2 5
PT0078 5 Sourdough Sl
ic
e $
6 $
1.2
PT007
8 0.
2 5 Ch
ickp
eas Kg
. $4.
8 0 $0.
0 192
PT007
8 0.
2 5 Ma
yon
ios
e Lt
. $
15 $3.
7 5

42
PT007
8 0.
2 5 Le
monj
uic
e Lt
. $3.
3 5 $0.
8 37
PT007
8 0.
2 5 Sp
ina
ch Kg
. $
25 $6.
2 5
PT007
8 0.
2 5 Ca
psi
cum Kg
. $
3 $0.
7 5
PT007
8 0.
2 5 On
ion Kg
. $
3 $0.
7 5
PT007
8 0.
0 10 Sa
lt Kg $
1 $0.
0 10
PT007
8 0.
2 50 Br
oco
li Kg
. $
11 $2.
7 5
PT007
8 0.
5 0 Oa
t Kg
. $
2.5
0 $1.
2 5
PT007
8 0.
2 5 St
ra
wber
y Kg
. $
18 $4.
5 0
PT007
8 0.
1 25 Bl
ueb
ery Kg
. $
36 $4.
5 0
PT007
8 0
.25 Ba
nan
a Kg
. $
3 $1.
3 3
PT007
8 1 Pu
mpki
n Kg
. $
6 $
6.0
PT007
8 1 Sw e
tpo
ta
to
es Kg
. $4.
9 0 $4.
9 0
PT007
8 0.
1 0 Pe
ppe
r Kg
. $
20 $0.
2 0
PT007
8 0.
1 0 Ch
atMa
sal
a Kg
. $
25 $
2.5
PT007
8 0.
3 5 To
mat
osa
uce Lt
. $
5 $
2.8
PT007
8 0.
3 5 On
ions
auc
e Lt
. $
14 $
4.9
PT007
8 4 Co
ria
nde
r Bun
ch $
3 $
12
PT007
8 2 Sp
rin
gOn
ion Bun
ch $
3 $
6
To
tal $69.
7 5

BU FETMENU

43
Su
ppl
ie
rNa
me:
As
ianPoul
tr
y
Su
ppli
er Or
der I
temn
ame Seluni
t Cos
tofg
oods To
talc
ost
Code Qua
nti
ty meas
ure
(UOM)
S4609 2 Ch
ick
enTh
ighFil
et
s Kg
. $
9 $
18
TOTALCOSTOFGOODS $
18

Su
ppl
ie
rNa
me:
Su
nsh
ineSe
aFoods
Su
ppli
er Or
der I
temn
ame Seluni
t Cos
tofg
oods To
talc
ost
Code Qua
nti
ty meas
ure
(UOM)
S9039 2 Pr
awn Kg
. $
20 $
40
TOTALCOSTOFGOODS $
40

Su
ppl
ie
rNa
me:
AlAs
ianFo
od
Su
ppli
er Or
der I
temn
ame Seluni
t Cos
tofg
oods To
talc
ost
Code Qua
nti
ty meas
ure
(UOM)
S5093 0
.5 Pu
mpki
n Kg
. $
6 $
3
S5093 0
.5 Sw e
tPo
tat
o Kg
. $4.
9 0 $2.
4 5
S5093 0.
2 5 Ch
ickp
ea Kg
. $4.
8 0 $0.
9 6
S5093 0
.5 Ca
psi
cum k
g $
3 $
1.5
S5093 0
.5 On
ion Kg
. $
3 $
1.5
S5093 0
.5 Zuc
hini Kg $4.
5 0 $2.
2 5

44
S5093 0.
2 5 Ch
ilySa
uce Lt
. $
5 $1.
2 5
S5093 0.
2 5 To
mat
osa
uce Lt
. $
5 $1.
2 5
S5093 0.
2 5 Pe
ppe
r Kg
. $
20 $
4
S5093 1 Ga
rli
cpa
ste Kg $
20 $
20
S5093 1 But
er k
g. $11.
5 0 $
11.
5
S5093 1 Mu
shr
oom Kg $
10 $
10
S5093 1 Cr
eam Lt $
5 $
5
S5093 0.
2 5 Ca
she
wpo
wde
r k
g. $
20 $
4
S5093 0
.5 Le
monj
uic
e Lt
. $
3.3 $1.
7 5
S5093 1 Co
ria
nde
r Kg
. $
3 $
3
S5093 1 Sp
rin
goni
on Bun
ch $
3 $
3
S5093 0.
2 5 Toma
togr
avy Kg $
5 $
0.8
S5093 0.
2 5 On
iong
rav
y Kg $
14 $
3.5
S5093 0
.5 Ri
ceflour Kg
. $
4 $
2
S5093 0
.5 Cho
col
at
e Kg $
16 $
8
S5093 0.
2 5 Mi
xnu
t Lt
. $
15 $
3.7
S5093 0
.5 I
cec
rea
m Kg
. $
2 $
1
S5093 0.
2 5 Ma
ngopu
lp Kg
. $
8 $
2
S5093 0.
0 25 Ma
ngoj
ely Lt
. $
5 $1.
2 5
S5093 2 b
asma
tir
ice Kg $
4 $
8
S5093 0.
2 5 Ch
atma
sal
a Ea
ch $
25 $
6
TOTALCOSTOFGOODS $112.
6 6

ORDERI
NGLI
ST

45
 FUNCTI
ONMENU

Su
ppl
ie
rNa
me:
As
ianPoul
tr
y
Su
ppli
er Or
der I
temn
ame Seluni
t Cos
tofg
oods To
talc
ost
Code Qua
nti
ty meas
ure
(UOM)
S4609 1 La
mbb
acks
tr
aps Kg
. $
14 $
14
S4609 2 Ch
ick
enTh
ighFil
et
s Kg
. $
9 $
18
S4609 2 La
mbCu
tle
ts Kg
. 3
8 $
78
TOTALCOSTOFGOODS $
110

Su
ppl
ie
rNa
me:
Su
nsh
ineSe
aFoods
Su
ppli
er Or
der I
temn
ame Seluni
t Cos
tofg
oods To
talc
ost
Code Qua
nti
ty meas
ure
(UOM)
S9034 2 Pr
awn
s Kg
. $
20 $
40
TOTALCOSTOFGOODS $
40

FUNCTI
ONMENU

46
Su
ppl
ie
rNa
me:
AlAs
ianFo
od
Su
ppli
er Or
der I
temn
ame Seluni
t Cos
tofg
oods To
talc
ost
Code Qua
nti
ty meas
ure
(UOM)
S5093 0
.5 On
ion Kg
. $
3 $
1.5
S5093 0
.5 Br
oco
li Kg
. $
20 $
5.5
S5093 0
.5 Ca
psi
cum Kg
. $
35 $
1.5
S5093 0
.5 Zuc
hini k
g $
2 $2.
2 5
S5093 2 Ri
ceb
asma
ti Kg
. $2.
5 0 $
8
S5093 0.
2 5 Ca
rda
mon Ea $4.
9 0 $
20
S5093 0.
2 5 Common s
ti
ck Kg
. $2.
2 0 $
20
S5093 0.
2 5 Cl
ove
s Kg
. $2.
5 0 $
20
S5093 1 Sa
lt Kg
. $
11 $
1
S5093 1 Th
icka
ndc
rea
m Lt $
24 $
5
S5093 0
.5 Ri
ceFl
our Kg
. $
11 $
2
S5093 0
.5 Al
mon
dFl
our k
g $
10 $
9
S5093 0
.5 Su
gar k
g $
3 $
3
S5093 1 I
cec
rea
m Lt
. $
8 $
2
S5093 0
.5 Mi
xedn
uts Kg
. $
5 $
7.5
To
tal $

WORKFLOW PLANALaCa
rteMe
nu

47
 WORKFLOW PLAN
Equi
pme
nt& Communica
tion
TI
ME Tas
k(Des
cri
pti
on)a
nd
WHS (
Who,Abo
utwhat?
)
Pr
ior
it
y
3:
00pm-
2:2
0pm Ki
tc
henSe
tup Ch
ef

3:
20pm-
3:4
0pm Turn on t
he dep f
r
y
e
r
, Fi
rel
igh
ter Ch
ef
ta
ndoor
ima
chi
ne

3:
40pm-
4:0
0pm Ma r
ina
teth
ec hi
ckent
high Cut
ingboa
rd, Ch
ef
fil
etsandsl
icethi
nl
yfor kn if
e,bo
wls
t hecri
spychic
ken

4:
00pm-
4:2
0pm Aft
ertha
tde pt
hemonthe Tr
ay Ch
ef
powde rmi xed wi
t
h pl
ai
n
an
dc o
rnflou
r(gl
ute
n)f
re
4:
20pm-
4:4
0pm D e pthemonde pf
rye
r Dep f
ry
er
, Ch
ef
andma keas auceby b
owl
addingtoma t
os a
uce,swe
t
ch
ilysauce
, p
eppe
r,
fr
es h
lyc hoppedspri
ng
onionandc ori
ander
.
Se
rve
dwi
ths
ala
ds.

48
 4:
40pm-
5:0
0pm Boil
edt
heswe
tpot
at
oes
, Po
t Ch
ef
pumpki
nan
dpo
tat
oes
Pelt
heswetpot
at
oes
,
Bo
wl Ch
ef
pu
mpkinan
dp ot
atoe
sfo
r
pumpkinchops
5:
00pm-
5:1
0pm Grat
eali tandadds ome Pan, kn
if
e, Ch
ef
ch
oppedon i
on,car ots, spa
tul
a
s
pri
ngonion,cor
ia
n der,
chi
ckpea
s,pepper,c hat
masal
aandma keap aty
andde ppa nfryi tby
a
ddi
ngoi
lonit
.

5:
10pm-
5:3
0pm Fo rst
irf
riedchi
ckenwe Bo
wls Ch
ef
ne dtomarin
atethi
gh
fil
ets oaddsomes al
t,o
il,
lemon,ju
ice
,spi
ces
,sof
t
c hily
,p owderonit.
5:
30pm-
6:0
0pm Aft
eritinab o wladds ome Bo
wl, Se k Ch
ef
mi
ntsauce,
yoghu r
tsauc
e. t
andoo
ri
Mixt hema n da dds ome ma chine
mar
ina
tedthi
ghfil
et
sonit
t
henp utonthet andoori
seka ndpl ac ethemon
t
andoo
rimachine.

6:
00pm-
6:1
0pm Boi
lth
ev e
geta
blef
ors
ti
r Po
t Ch
ef
f
ryvege
tabl
es
6:
10pm-
6:3
0pm Lat
eron,t
aketh
eme a
t Kn
ife Ch
ef
f
romthema c
hinea
nd
t
hi
nl
ysl
ic
eth
em.
Pl acet hep anont hestove
a nda dds omeb uter,gar
li
c Knif
e,
p ast
e, pepper,so
yas auce
, c hopping
l e
monj uice,s
we tchily b
oa r
d,s
poon
s auce.Adds teamv eget
able
a ndthinl
ys li
cedthi
gh
fil
etsoni t
.An dsprinkl
e
wi thfr e
shc oria
nde rand
s pri
ngon ion.

49
 6:
30pm-
7:0
0pm Ro
yalPa
nerKo
fta
: Pan, cuti
ng Ch
ef
boar
d,s
pat
ula
,
Wema deinwh i
chweu s
ed
la
dle
,bo
wl
boil
edpotat
oes,addso
me
c
h i
ckpea
s,choppedoni
on,
c
ar o
t,c
ori
ander
,sp
rin
g
o
n i
on.
Ad ds omegr atedc he se
andg rate
dpa ne roni tand
l
itl
eb itofcha
tma s
ala
.
The nma s
h editandma kea
smalr oundlikebalsh ape.
Afterth a
tde pfryont he
f
rye r.Af t
erth atma k
e
gravyf oritinap ana d d
somebut er,garli
cpas te
,
adds omet oma toonion
gravy .Latero n,adds ome
cre
a m, cashewp owder,sal
t
oni t
.Ad ds omewa tero n
i
t.La t
e ron,addb as
ilea f
andp ut h
atb alsinit.

7:
00pm-
8:0
0pm Sa
fron
iCh
ick
en: Pot
s,spa
tul
as, Ch
ef
l
ad
le, p
an,
Cut hethighfiletsont he
cutingboard
yel owc ut in
gb oa r
dwi th
chefkni
feforthec ury.Put
ont hep otalc h i
ck enand
cookitforha l
fanh our
.Pu t
somes pi
cesl i
ke
cardamo ms ,ci
nna mon
st
ic
k,bay
sleafet
c.Afte
r
thatwec oo ks af
roni
chickeninwh ichp l
acethe
panont hes toveafterthat
puts omeb uteronit h en
addg ar
licp ast
e,co oked
me at,adds omeg ravyo f
oniona ndt oma t
oa fte
rthat
adds af
ront hr
eadl iqui
don
it
.An dc ooki tfor6t o10

50
 mi
nut
es.
8:
00pm-
8:4
0pm Fe
wFi
shFr
y: Blue c uti
ng Ch
ef
boar
d, de p
So,wec ut h eb asafil
eton
f
ryer
, pot
s,
t
het h
insa n
dt henma ri
nat
e
plat
es,
ton
gs
th
eb asafiletb yu sin
g
s
malg a
rl i
c,p
epp e
r,mi
nt
sauce,fis
hp o wd er,soya
sauce
,b esa
nflour.Mix
thema n dde pf r
yt hem.
An dser vewi thsal
a ds.
8:
40pm-
9:2
0pm Fo
rChoc
ola
teYoma
ri St
eamer
,p a
n, Ch
ef
po
ts,
pla
te
-a
M keadoughf oryoma r
i
b
yusingr
iceflour
,fr
ied
mixednutes
-f
A t
erma ki
ngdou
ghma ke
ar
oundshapea
ndme lt
he
ch
ocolat
eanda
ddthenu
ts
t
oge
the
r.
-
Afteri
tfilth
ec hoc
o l
ate
andnutinsidet
h er
ound
dough.Loc kth edoughand
st
eamitfo r10/
15mi n
utes
.

9:
20pm-
10:
00pm St
artcl
ean
ingf
ort
he Ma p b u
cke
t, Ch
ef
ki
tc
h e
n bo
wls,
s
ani
ti
ze
r,
-
Cleanalt hestov
es,
wa shing
f
ri
dges,
tab
les
, t
andoo
ri
l
iqu
id,chocks
machine,microwave,
t
owi p e
gr
inder
.Sani
tiz
ealt he
pl
aceswrapthefoods.
-
Labelt
hefoodswit
hd at
e.
Cle
ana ndma pthefloor.

Se
tMe
nuWo
rkflo
wPl
an

51
 WORKFLOW PLAN
Communicati
on
TI
ME(
pm-
pm) Tas
k(Des
cri
pti
on)a
nd Equi
pme
nt& WHS (Who,About
Pr
ior
it
y what?
)
3
:
0 0
-4:
0 0 Ki
tc
henSe
tup Gre nc ut
i
ngb
oar
d, Ch
ef
kn
ife
,bo
wls
• Pr
eparat
ionf
orthe
ent
re s
• Wa shing, peli
ng
,
cuti
n gands
lic
ing
• Mari
nati
ngch
ick
en
andlambme at

4
:00t
o4:
50 Re
adyf
ort
oma
kee
ntre
s Gre nc
ut i
ngboard
, Ch
ef
ch
efkni
fe,bowl
s,
PumpkinChopsgl
utenfre
pans
,pl
ates
,spat
ula
I
-
n whi c
h weu seb oile
d
pump ki
n s w e t pot
a
toe
s
,
pot
at
oes,chopp
edon ion
s,
car
ot
s, s pri
ng oni on s
,
cor
ian
der.
-a
M sheditandaddsome
boi
le
d c hi
ckpe
as, cha
t
masal
a.

4
:
5 0
-5:
2 0 Re
adytoe
ntr
éef
orCr
is
py Red c ut
in
g b oa
rd, Ch
ef
Chi
cke
n kn
ife
,bo
wl,pla
te
So, we u s e ma ri
na ted
chic
ke nthi
ghfil
ets
,s l
ic
ed
itandp uthemi xfo
lu
rand
cornflouronat ra
ya ndp ut
thatme aton i t
.Pu tthe
me a
tont hede pf ry
erand
de pf o
r8t o9mi nutes.
Af t
ert hatma keas aucefo r
itli
keu si
ngtoma tosauce,
chil
y sa
uc e
, p epper,
cori
and er
, s pr i
n g o n i
o n

52
 s
erv
edwi
ths
ala
ds.

5
:
2 0
-6:
0 0 Readyfo
rGrile
dCa l
amari Blue cuti
ng b o
ard
, Ch
ef
(Glut
enfre
) Knif
es,Bowl
s,P a
ns,
Pl
at
es
, Tandoori
Wa
- s
hthecal
amarionth
e
Ma chine
t
a p
- Marinat
et hecal
ama riby
us ing mi ntsauce
,g a
rli
c
p ast
e,pep
per,l
emonjuic
e,
fis
hp owder.Aft
erthatp ut
c ala
ma rion thet andoori
ma chine.K e pi
tfor10/15
mi nute
s.
Aft
ertha
tmak
eas
auc
efo
r
ca
lama
riby
:
-
Puto nthes to
vea ddsome
buter on i t
,a dd g a
rl
ic
pas
teoni tthenadds ome
ca
psic
um, on ion a nd
t
oma tos auce,swe tc hil
y
s
auce, pe pper
s, l emon
j
uic
e,lemon gr as,c ury
l
eave
so nitandputsl
ic
eof
t
hatcal
amarionit.Se
rved
wit
hsalad
s .

6
:
0 0
-7:
0 0 Sa
froniCh
ick
en Po
ts,spat
ula
s,lad
le
, Ch
ef
pa
n,cuti
ngboar
d
Cut hethighfilet
sont he
yel owc ut i
ngb oardwi th
chefkni
feforthecury. Put
ont hep otalc hickena nd
cookitforhalfanhour.Pu t
somes pi
ceslike
cardamo ms ,cinnamon
st
ic
k,bay
sleafet
c.Af
te
r
thatwec oo ksafro
n i
chickeninwh i
chp l
ac ethe
panont hes t
o v
ea f
tert h
a t
putsomeb ut eronit h e
n

53
 addgar l
icpast
e,cooke
d
me a
t,a ddsomeg ravyof
oni
ona n
dtoma t
oaft
erthat
addsaffr
onthreadli
q ui
d
onit
.An dcookitf
or6to
10minu t
es.

7
:
1 0
-7:
3 0 Pr
awnKo
rma
: Blue cut
in
g bo
ard, Ch
ef
kni
fe
, pans, l
adl
e,
Fo
rpr
awnk
orma
bowls
-a
W shth ep rawna ndc utit
inth emi d dleofita nd
de pf ryf o r¾mi nuteson
de pfryer.Af t
erthatmake
as aucef ort hemma king
sauceweuseapanandadd
someb ut er,addgarli
c
paste,pe ppe ronit.Aft er
thata dds omec re
a m,
cash ewp o wde r,c
ur y
lea
ve s
,oniongr avy,l
emon
jui
ce
,sal
t,cream.Mis
themala ndp ut hep r
a wn
oni tandc ookf o
r5t o10
minu t
es.Af teritspri
nkl
e
chop pedc or i
an de
ra nd
spr
ingon i
on.

7
:
3 0
-8:
2 00 St
irFr
iedCh
ick
en Se
rvi
ngp
lat
e,Bo
wls Ch
ef
Fo rst
irf
riedchi
cke
nwe
ne dtoma ri
natethi
gh
fil
ets oaddsomes al
t,o
il,
lemon,ju
ice
,sp
ice
s,s
oft
c hil
y,p owderonit.
Af
teritinabowla ddsome
mi
ntsauce,
yoghurtsa
uce.
Mixth ema nda ddsome
mar
ina
tedthi
ghfil
et
sonit
t
henpu tonthet andoor
i
sekan dpl
acet he
mon

54
 t
ando
orima
chi
ne.
8
:
2 0
-8:
5 0 Choc
ola
teYo
mar
i St
eame
r, pa
n,p
ot
s, Ch
ef
pl
at
e
Fo
rChoc
ola
teYoma
ri
-a
M keadoughf o
ryoma ri
byusi
ngri
c eflour,f
rie
d
mix
edn ut
s.
-f
A t
erma ki
ngdou
ghma ke
ar
oundshapea
ndme lt
he
ch
ocolat
eanda
ddthenu
ts
t
oge
the
r.
-
Afteri
tfilth
ec hoc
o l
ate
andnutinsidet
h er
ound
dough.Loc kth edoughand
st
eamitfo r10/
15mi n
utes
.

8
:50t
o9:
20 Ru
sGul
a Po
ts,
pan
,bo
wls
,pl
at
e Ch
ef
-a
M keadou ghofa l
mon d
p owd erandmi xofmi lk
p owd erafte
rt hatma kea
smal ,smals hapelikea
bal. Afte
rthatp utbuter
ont h epa na ndf rythe
b als. I
nap o tputsome
wa t
ero nit,adds ugar
,
cardamoma ndhon eyoni t
.
Boilitaft
erth
ata ddthe
bal sont hewa t
erleaveit
for10t o15mi nute
soni t
.

9
:20t
o10
:00 St
artcl
ean
ingf
ort
he Ma p bucke
t,bowl
s
, Ch
ef
ki
tc
h e
n s
ani
t
ize
r, wa
shi
ng
l
iqui
d, c
hoc
kstowipe
-
Cleanalt hestov
es,
f
ri
dges,
tab
les
, t
andoo
ri
machine,microwave,
gr
inder
.Sani
tiz
ealt he
pl
aceswrapthefoods.
-
Labelt
hefoodswit
hd at
e.
Cle
ana ndma pthefloor.

55
Func
tio
nMe
nuWo
rkfo
lwPl
an

WORKFLOW PLAN
Communicati
on
TI
ME Tas
k(Des
cri
pti
on)a
nd Equi
pme
nt& WHS (Who,About
Pr
ior
it
y what?
)
2
:
0 0
-4:
0 0 Ki
tc
henSe
tup Gre nc ut
i
ngb
oar
d, Ch
ef
kn
ife
,bo
wls
• Pr
eparat
ionf
orthe
ent
re s
• Wa shing, peli
ng
,
cuti
n gands
lic
ing
• Mari
nati
ngch
ick
en
andlambme at

4
:00t
o4:
50 Read
yf orent
re s
:(Kash
er Bl uec uti
ngb oard
, Ch
ef
op
ti
ons) kni
fe,bowls,p
a n
s,
pla
tes,de pfryer
,
Gar
li
cKin gPr
awn:
to
ngs, l
adl
e
Cutthec ooke
dp r
awnin
t
hemiddl
ef r
om h ead to
t
ai
laf
te
rth
atdepfri
edf
or
¾minde pfr
yer
.
Aft
eritma keasaucef
orit
l
ike:Putap anons tov
e,
af
te
rthataddbuter
,gar
li
c
pas
te,pepper,le
mo ng
ras ,
mintle a
ves,s o
yas auce,
l
emonju i
ce,to
matosau
ce,
swe tc hily sauce.Ad d
pr
awnoni tandh a
vewi t
h
sa
lads

4
:
5 0
-5:
3 0 Cr
is
pyc
hic
ken Bo
wl, Sek t
ando
ori Ch
ef
machi
ne
Ma r
inat
ethech
icke
nt hi
gh
fil
et
sa n
ds l
ic
ethi
nl
yf or

56
 t
hec
ris
pyc
hic
ken
.
Aft
ert
hatdept
hemonth
e
powdermixed wit
h pla
in
and c or
n flour (g
lu
t
en)
f
re.
De pt
he monde pfry
er
andma keas auceb y
a
ddingtomatos a
uce,s
wet
c
hilysa
u c
e,pepper
,
f
res
hlychoppedspri
ng
o
nionan
dc ori
ander
.
Se
rve
dwi
ths
ala
ds.

5
:
3 0
-6:
2 0 GriledLambb ooks
tra
ps: Re d cuti
ng boa
rd, Ch
ef
Bo
wls, Sek, Pans,
Mar i
nat
edlambme atput
La
dle
,Tong
s,Pl
at
es
onse kandplac
ethem on
t
andoor
imac
hin
e.
Aft
erthatmak
esa
ucef
or
ba
ckst
rapsb
y:
Puta pa n on s t
ovea dd
someb uter
,g arl
icpast
e,
min t leav
es, c apsi
cum,
onion,st
iritaddsomes o
ya
sauce,l emon j ui
ce,salt
,
toma tos auce,swe tchil
y
sauce,spring oni on a nd
cori
ander
. Af te
ri ta dd
sli
cedba ckstr
aponi tand
servewiths a
lads

6
:
2 0
-7:
0 0 St
irFr
yCh
ick
en Se
rvi
ngp
lat
e,Bo
wls Ch
ef
Fo rst
irf
riedchi
cke
nwe
ne dtoma ri
natethi
gh
fil
ets oaddsomes al
t,o
il,
lemon,ju
ice
,sp
ice
s,s
oft
c hil
y,p owderonit.
Af
te
riti
nab
owla
dds
ome

57
 mints
auc e
, y
o ghurtsa
uce.
Mixt hema n da ddsome
mar
ina
tedth
ighfil
et
sonit
t
henp utonthet andoor
i
seka ndpl ac ethemon
t
andoo
rimachine.

7
:
0 0
-7:
4 0 Ra
cko
fla
mb: Sek,Sizl
er
,Bowl
s, Ch
ef
Kni
fe
, Sizl
er Pa
d,
Mari
nat
edlambc ut
le
ts4
Tong
p
iec
esandaf
tert
hatsi
p
t
hemont h
emi ntsa
uce.
La
terput
hemont
hese
k.
Af
terthathe
at h
esiz le
r
pada ndlaterchopt he
oni
o nsa n
dput hat4
pi
ecesofl a
mbc utl
etsand
pr
icklesomeo i
landl e
mon
j
uiceoni tandp u
ts ome
mi
ntleav
esove
rit
.

7
:
4 0
-8:
3 0 Ne
pal
eseCh
ick
enCur
y: Pa
n Ch
ef
Fi r
st,wec hoppedtheth
igh
file
ta ndc ookedinap ot
b ya ddingme at,some
s pi
cesonitandaf
tert
hat
p utsomewa t
eronit
. La
ter
o n,l
ookitf
or30/
40
mi n
utes.
Aft
eri
tput hepanona
dd
s
omebute
r,g
arl
i
cpas
te
,
meatofthatcooke
d
chi
cken
Thenadds omep e
pp e
r,
sa
lt
,to
ma toandoni
on
gr
avyo nit.Lat
ers
ome
choppedc o r
ianderand
s
pri
ngonio
noni t
.

8
:
4 0
-9:
0 0 Fo
rSt
eamBa
sma
tiRi
ce: Po
t,La
dle
,Ne
t Ch
ef
Web
oil
edwa
teronb
ig

58
 pot
,adds
omec
arda
moms
onit
.
Aft
eritwas
hther i
cefo
r2
ti
me sandpu triceonthe
boi
l
ingwat
er.
La t
eritak
es
10/15mi nut
est ocookand
puth eri
ceonth enet
.

9
:00t
o9:
30 Ma
ngoI
ceCr
eam: Mango pul
p, Bo
wls
, Ch
ef
Wh
isk
Mi
xth
epl
aini
cecre
am
wi
thman
gopu l
p.
9
:30t
o10
:00 St
artcl
ean
ingf
ort
he Ma p bucke
t,bowl
s
, Ch
ef
ki
tc
h e
n s
ani
t
ize
r, wa
shi
ng
l
iqui
d, c
hoc
kstowipe
-
Cleanalt hestov
es,
f
ri
dges,
tab
les
, t
andoo
ri
machine,microwave,
gr
inder
.Sani
tiz
ealt he
pl
aceswrapthefoods.
-
Labelt
hefoodswit
hd at
e.
Cle
ana ndma pthefloor.

Buffe
tMe
nuWo
rkfo
lwPl
an

WORKFLOW PLAN
Communicati
on
TI
ME Tas
k(Des
cri
pti
on)a
nd Equi
pme
nt& WHS (Who,About
Pr
ior
it
y what?
)
3
:
0 0
-4:
0 0 Ki
tc
henSe
tup Gre nc ut
i
ngb
oar
d, Ch
ef
kn
ife
,bo
wls
• Pr
epar
ati
onf
orthe
en
tres
• Mari
nat
ingc
hic
ken
meat

4
:
0 0
-4:
3 0 Cr
is
pyc
hic
ken Bo
wl, Sek t
ando
ori Ch
ef

59
 Ma r
ina
teth
ec hi
cke
nth
igh ma
chi
ne
fil
etsandsli
cethin
lyf
or
t h
ec r
ispyc
h i
cke
n.
Aft
ert
hatdept
hemonth
e
powdermixed wit
h pla
in
and c or
n flour (g
lu
t
en)
f
re.
De pt
he monde pfry
er
andma keas auceb y
a
ddingtomatos a
uce,s
wet
c
hilysa
u c
e,pepper
,
f
res
hlychoppedspri
ng
o
nionan
dc ori
ander
.
Se
rve
dwi
ths
ala
ds.

4
:
3 0
-5:
0 0 Pu
mpki
nChops P
ot Ch
ef
Boi
le
dthes
wetpo
tat
oes
,
pumpki
nandpo
tatoes
Bo
wl
Pelthe s w e tpo
tat
oe
s,
p
umpkinandpot
at
oesf
or
pumpkinchops

5
:
0 0
-5:
3 0 Ga
rli
cKi
ngPr
awn Blue c utin
g bo
ard, Ch
ef
kni
f
e, bo wl
s, pans,
Cutthec ook
edp rawnin
pla
tes
, dep f ry
er,
t
hemiddl
ef r
om h ea d to
tongs,l
adl
e
t
ai
laf
te
rth
atdepfr
ie
dfor
¾minde pf
ryer
.
Aft
eritma keasaucef
orit
l
ike:Putap anons tov
e,
af
te
rthataddbuter
,gar
li
c
pas
te,pepper,le
mo ng
ras ,
mintle a
ves,s o
yas auce,
l
emonju i
ce,to
matosau
ce,
swe tc hily sauce.Ad d
pr
awnoni tandh a
vewi t
h
sa
lads

60
 5
:
3 0
-6:
3 0 St
irFr
yCh
ick
en Ch
ef
Fo rst
irf
riedchi
cke
nwe
ne dtoma ri
natethi
gh
fil
ets oaddsomes al
t,o
il,
lemon,ju
ice
,sp
ice
s,s
oft
c hil
y,p owderonit.
Aft
eritinabowla ddsome
mi
ntsauce,
yoghu r
tsa
u c
e.
Mixt hema n da dds ome
mar
ina
tedthi
ghfil
et
sonit
t
henp utonthet andoori
seka ndpl ac ethe
mon
t
andoo
rimachine.

6
:
3 0
-7:
0 0 Ga
rli
cMu
shr
oom(
same
) Ch
ef
7
:
0 0
-7:
3 0 Pr
awnKo
rma Blue cut
in
g bo
ard
, Ch
ef
kni
f
e, bowl
s, pan
s,
Forp rawnk orma
pla
tes
, dep fryer
,
Wa
- shth ep rawna ndc utit ladl
e
inth emi d dleofita nd
de pf ryf o r¾mi nuteson
de pfryer.Af t
erthatmake
as aucef ort hemma king
sauceweuseapanandadd
someb ut er,addgarli
c
paste,pe ppe ronit.Aft er
thata dds omec re
a m,
cash ewp o wde r,c
ur y
lea
ve s
,oniongr avy,l
emon
jui
ce
,sal
t,cream.Mis
themala ndp ut hep r
a wn
oni tandc ookf o
r5t o10
minu t
es.Af teritspri
nkl
e
chop pedc or i
an de
ra nd
spr
ingon i
on.

7
:
3 0
-8:
2 0 St
eamBa
sma
tiRi
ce Mango pul
p, Bo
wls
, Ch
ef
Wh
isk
Weboi
le
dwat
eronbi
g
po
t,a
ddsomeca
rda
mo ms

61
 o
nit
.
Aft
eritwa
shth
er i
cefo
r2
t
ime sandputriceonthe
boi
l
ingwat
er
.Lat
eritak
es
10/15minutestocookand
put heri
ceont henet

8
:
2 0
-8:
4 0 Choc
ola
teYo
mar
i St
eame
r, pa
n,p
ot
s, Ch
ef
pl
at
e
Fo
rChoc
ola
teYoma
ri
-a
M keadoughf o
ryoma ri
byusi
ngri
c eflour,f
rie
d
mix
edn ut
s.
-f
A t
erma ki
ngdou
ghma ke
ar
oundshapea
ndme lt
he
ch
ocolat
eanda
ddthenu
ts
t
oge
the
r.
-
Afteri
tfilth
ec hoc
o l
ate
andnutinsidet
h er
ound
dough.Loc kth edoughand
st
eamitfo r10/
15mi n
utes
.

8
:
4 0
-9:
0 0 Ma
ngoI
ceCr
eam Mango pul
p, Bo
wls
, Ch
ef
Wh
isk
Mi
xth
epl
aini
cecre
am
wi
thman
gopu l
p.
9
:
0 0
-10:
0 0 Cl
ean
ing Ma p bucke
t,bowl
s
,
s
ani
t
ize
r, wa
shi
ng
St
artc
lea
nin
gfo
rth
e
l
iqui
d, c
hoc
kstowipe
ki
tchen
-
Cleanalt hestov
es,
f
ri
dges,
tab
les
, t
andoo
ri
machine,microwave,
gr
inder
.Sani
tiz
ealt he
pl
aceswrapthefoods.
-
Labelt
hefoodswit
hd at
e.
Cle
ana ndma pthefloor.

62
KI
TCHENMI
SEENPLACE/PREPARATI
ONLI
ST

TASK–Br i
ef Wha
tSe
cti
on Aloc
ati
on–To ByWhe
n
Des
cri
pti
on whom
En
tré
e,c
ury Ki
tc
henh
and Befor
ese
rvi
cet
ime
Tr
im3
k gofSq
uid orwhenhav
efre
t
ime
.
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rée
,cur
y, Ki
tc
henh
and Befor
ese
rvi
cet
ime
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ima ndcu
t5kgo
f
siz
ler
s orwhenhav
efre
t
hi
ghfil
et
s
t
ime
.
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ler
s Ki
tc
henh
and Befor
ese
rvi
cet
ime
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echi
cke
ntr
im
orwhenhav
efre
andcut
t
ime
.
Cur
y Ki
tc
henh
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ese
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ime
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tme
at3
kgc
ut orwhenhav
efre
t
ime
.
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yan
dSiz
ler
s Ki
tc
henh
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hop
orwhenhav
efre
an
dsl
i
ce
t
ime
.
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ler
s Ki
tc
henh
and Befor
ese
rvi
cet
ime
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et
s3kg
orwhenhav
efre
t
ri
m
t
ime
.
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ler
s,c
ury Ki
tc
henh
and Befor
ese
rvi
cet
ime
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ndi3
k g
orwhenhav
efre
t
ri
mandc
ut
t
ime
.
Ent
rée
,siz
ler
s, Ki
tc
henh
and Befor
ese
rvi
cet
ime
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awn3
k gc
lea
nin
g cur
y orwhenhav
efre
t
ime
.
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tré
e,s
izl
ers Ki
tc
henh
and Befor
ese
rvi
cet
ime
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safil
et
s2kgs
li
ce orwhenhav
efre
t
ime
.

63
 St
irf
ry,
sau
ce,c
ury Ki
tc
henh
and Befor
ese
rvi
cet
ime
Mintle
ave
s4
orwhenhav
efre
bun
c hesp
icki
ng
t
ime
.
St
irf
ry,
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ce,c
ury Ki
tc
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and Befor
ese
rvi
cet
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ian
der4b
u n
ches
orwhenhav
efre
wa
shi
ngandc
uting
t
ime
.
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irf
ry,
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ce,c
ury Ki
tc
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and Befor
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cet
ime
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rin
gonio
n4
orwhenhav
efre
bunche
s
t
ime
.
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ves4 St
irf
ry,
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ce,c
ury Ki
tc
henh
and Befor
ese
rvi
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buncheswash
inga
nd orwhenhav
efre
pi
cki
ng t
ime
.
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irf
ry,
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ce,c
ury Ki
tc
henh
and Befor
ese
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orwhenhav
efre
bu
nch
esc
utin
g
t
ime
.
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irf
ry,
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ce,c
ury Ki
tc
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and Befor
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ime
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ilea
ves4
orwhenhav
efre
bun
che
sp i
cki
ng
t
ime
.
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y,s
izl
ers Ki
tc
henh
and Befor
ese
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ime
Tomat
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shi
ng
orwhenhav
efre
andc
uti
ng
t
ime
.
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uce
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tré
e Ki
tc
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and Befor
ese
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tat
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ings
,
orwhenhav
efre
wash
ing
,cut
ing
t
ime
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tré
e,s
auc
e Ki
tc
henh
and Befor
ese
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cet
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ion4kgpel
in
g,
an
dsizl
ers orwhenhav
efre
was
hin
ga n
dcuti
ng
t
ime
.
St
irf
ry,
siz
ler
san
d Ki
tc
henh
and Befor
ese
rvi
cet
ime
Caps
icu
mwas
hin
g
en
tre orwhenhav
efre
andc
utin
g
t
ime
.
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irf
ry Ki
tc
henh
and Befor
ese
rvi
cet
ime
was
hingandsli
ci
ng orwhenhav
efre
t
hi
np i
eces t
ime
.
Pu
mp ki
n2kg Roa
sti
ng,
sti
rfr
y, Ki
tc
henh
and Bef
orese
rvi
cet
ime
was
hingan
dcut
ing cur
y,ent
re orwhenhav
efre

64
 t
ime
.
En
tré
ean
dro
ast
ing Ki
tc
henh
and Befor
ese
rvi
cet
ime
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ota
toe
s2k
g
orwhenhav
efre
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shi
ngandcuti
ng
t
ime
.
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tré
e,s
ala
ds Ki
tc
henh
and Befor
ese
rvi
cet
ime
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s3k
gfo
r
orwhenhav
efre
cut
in
g
t
ime
.
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irf
ry,
sal
ad,
rai
ta Ki
tc
henh
and Befor
ese
rvi
cet
ime
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r3kgf
or
sa
lad orwhenhav
efre
cut
i
ng
t
ime
.
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tré
e Ki
tc
henh
and Befor
ese
rvi
cet
ime
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orwhenhav
efre
wa
shi
ng,
cut
in
g
t
ime
.
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y,e
ntr
ée Ki
tc
henh
and Befor
ese
rvi
cet
ime
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ner3
k gc
uti
ng orwhenhav
efre
t
ime
.
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y,e
ntr
ée Ki
tc
henh
and Befor
ese
rvi
cet
ime
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ickpe
abo
ili
ng orwhenhav
efre
t
ime
.
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tré
e,c
ury Ki
tc
henh
and Befor
ese
rvi
cet
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k g
orwhenhav
efre
gr
in
din
g
t
ime
.
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ser
t,d
rin
k Ki
tc
henh
and Befor
ese
rvi
cet
ime
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gopulp3l
it
res
orwhenhav
efre
f
ort
oppi
ng
t
ime
.
Yogh
urt2l
it
re
sfo
r Sa
uce
,ta
ndoor
i Ki
tc
henh
and
sa
uce

65
Cus
tome
rFe
dbac
kSur
vey

Cu
stome
rFe
dba
ckSu
rve
y
(
ALac
artMe
nu)
PLEASEI
NDI
CATETHEA PROPRI
ATEBOXTORATEUSONTHEFOOD
(
WHERE1I
SPOORAND5I
SEXCE LENT)
1 2 3 4 5
Qu
ali
ty y
Va
rie
ty y
Va
lue y
Expe
rie
nce y
Ta
ste y
Re
comme
ndt
oot
her
s y
An
yot
herfe
dba
ck:

Ther
ewer
ep l
ent
yofdis
hest
oorde
rfrom.Foodisari
vedt
otheea
rl
ie
standt
her
ewasla
rge
s
erv
e.Ald
ishe
swerede
li
ci
ouses
pec
ialythef
oodisHal
als
ogrea
tev
erNepa
liCui
si
neSy
dney
f
oodwehad.Highl
yre
commendthem
Pr
ice
:Pr
ici
ngi
sfa
ir
:Av
era
get
oab
out$3
0int
hisa
reai
sve
ryg
ood
Se
rvi
ce:St
affsa
rep
rof
esi
ona
lqu
ick
,fr
ien
d l
yan
dun
der
st
andi
ng
Re
sta
ura
nt:Ha
lalc
ert
ific
ate
,th
enb
est
oma
ker
ese
rva
ti
on
Pa
rki
ng:l
otofpa
rki
nga
roun
dth
econne
r.

66