Vonny Final

Contents:
Section 1:
A LA CART MENU 3
SET MENU 6
FUNCTION MENU 8
BUFFET MENU 10
RECIPE CARD WITH METHOD 12
SUPPLIER ORDERING SHEET 37
WORKFLOW 46
PREPARATION LIST 49
CUSTOMER FEEDBACK SURVEY 66
IMPROVEMENT SUGGESTION FORM 67
Section 2:
MENU PLAN A “ATHLETE” 30
PROFESSIONAL DISCUSSION FEEDBACK FOR PLAN A 68
MENU PLAN B “ELDERLY” 33
PROFESSIONAL DISCUSSION FEEDBACK FOR PLAN B 69
2
3
4
5
6
7
8
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9
10
11
STANDARD RECIPE CARD
MENU ITEM Pumpkin and Sweet Potato RECIPE NO# 1

Chops
DATE March 25,2021 RECIPE 10
QUANTITY
PORTION 60 gm FOOD COST $ $2.56
SIZE
SELLING $9.99 / Portions FOOD COST % 25.62%
PRICE
ITEM UOM QUANTITY UNIT COST TOTAL

COST
Pumpkin Kg. 1 $6 $6
Sweet Potato Kg. 1 $4.90 $4.90
Chicken pea Kg. 0.25 $4.80 $1.2
Coriander bunch. 1 $3 $3
Spring Onion bunch. 1 $2.50 $2.50
Butter Kg. 0.25 $11.20 $2.8
Chat Masala Kg. 0.10 $25 $2.5
Carrot Kg. 0.5 $2 $1.5
Pepper Kg. 0.10 $20 $0.20
Onion Kg. 0.5 $3 $1.5
TOTAL $25.60
COST
1 PORTION $2.56
TOTAL
COST
12
METHOD
1. Boil sweet potatoes, pumpkin, chickpea.
2. After that peel pumpkin, sweet potato and mashed it.
3. Then add some chopped onion, carrot, chickpea, spring onion, coriander and sprinkle
some crust pepper and chat masala.
4. Make a round patty then add butter on pan and cook for 10 minutes.
MENU ITEM Crispy Chicken RECIPE NO# 2

QUANTITY
PORTION 250 g FOOD COST $ $2.532
SIZE
SELLING $9.99 /Portions FOOD COST % 25.34%
PRICE

COST
Thigh Fillets Kg. 1 $9 $9

Corn flour Kg. 0.25 $1.90 $0.475
Plain Flour Kg. 0.25 $1.90 $0.475
Salt Kg. 0.010 $1 $0.01
Pepper Kg. 0.010 $20 $0.2
Coriander bunch. 0.5 $3 $1.5
Tomato Sauce Kg. 0.10 $5 $0.5
Sweet chilly sauce Kg. 0.10 $5 $0.5
TOTAL $12.66
COST
1 PORTION $2.532
TOTAL
COST
13
METHOD
1. Cut thinly sliced thigh fillets.
2. Mix the plain flour and corn flour, add some salt and pepper on it.
3. Mixed the thinly sized thigh fillets on it.
4. Deep fry them and at last mixed with tomato sauce, sweet chilly sauce, coriander and
have with salads.
MENU ITEM Garlic Prawns RECIPE NO# 3

QUANTITY
SIZE
PRICE
ITEM UOM QUANTITY UNIT COST TOKgTAL

COST
Prawns Kg. 1 $20 $20
Garlic Paste Kg. 0.01 $20 $0.1
Pepper Kg. 0.010 $20 $0.2
Sweet chilly sauce Lt. 0.10 $5 $0.50
Tomato sauce Lt. 0.10 $5 $0.50
Lemon juice Lt. 0.10 $3.3 $0.33
Soya sauce Lt. 0.10 $5 $0.54
TOTAL $21.63
COST
1 PORTION $3.6
TOTAL
COST
14
METHOD
1. Slice the prawn on the middle and deep fryer 3-4 minutes.
2. On a pan put some butter, add some garlic paste after that add tomato sauce, sweet
chilly sauce, pepper, lemon juice.
3. Toss some curry leaves over it and serve with salads.
MENU ITEM Lamb back Straps RECIPE NO# 4

QUANTITY
PORTION 165 g. FOOD COST $ $3.51
SIZE
SELLING $13.50 FOOD COST % 26%
PRICE

COST
Back Straps Kg. 1 $14 $14
Capsicum Red Kg. 0.1 $3 $0.3
Capsicum Green Lt. 0.1 $3 $0.3
Salt Kg. 0.01 $1 $0.1
Pepper Kg. 0.01 $20 $0.20
Onion Kg. 0.75 $3 $2.25
Lemon Juice Lt. 0.10 $3.3 $0.33
Garlic Paste Kg 0.10 $20 $2
Soya Sauce Lt. 0.10 $5 $0.5
Butter Kg. 0.1 $11.25 $1.125
TOTAL $21.205
COST
1 PORTION 3.51
15
TOTAL
COST
METHOD
1. Put the marinated back straps on the seek and place them on tandoori machine.
2. Make a sauce by adding butter on pan, add some crushed garlic, pepper and salt. After
that add some capsicum, sliced onion and fry it.
3. At last, add lamb back straps thinly sliced on it and add lemon juice, soya sauce and
toss it.
MENU ITEM Stir Fried Chicken RECIPE NO# 5

QUANTITY
SIZE
SELLING $18.99 FOOD COST % 26%
PRICE

COST
Chicken Thigh Fillets Kg. 1 $9 $9
Beans Kg. 0.25 $6.90 $1.725
Capsicum Kg. 0.25 $3 $0.75
Onion Kg. 0.50 $3 $1.50
Tomato Sauce Lt. 0.20 $5 $1
Sweet chilly sauce Lt. 0.20 $5 $1
Lemon Juice Lt. 0.20 $3.3 $0.66
Pepper Kg. 0.010 $20 $0.20
16
Salt Kg. 0.010 $1 $0.01
Coriander Bunch. ½ $3 $1.5
Spring Onion Bunch. ½ $3 $1.5
Soya Sauce Lt. 0.20 $5 $1
TOTAL $19.845
COST
1 PORTION $2.87
TOTAL
COST
METHOD
1. For stir fried chicken we need to marinate thigh fillets so add some salt, oil, lemon,
juice, spices, soft chilly, powder on it.
2. After it in a bowl add some mint sauce, yoghurt sauce. Mix them and add some
marinated thigh fillets on it then put on the tandoori seek and place them on tandoori
machine.
MENU ITEM Safroni Chicken RECIPE NO# 6

QUANTITY
SIZE
SELLING $18.99 FOOD COST % 22.7%
PRICE

COST
Chicken thigh Kg 1 $9 $9
Salt Kg 0.010 $1 $0.010
Turmeric Powder Kg. 0.005 $35 $0.175
17
Ginger Kg. 0.02 $55 $1.1
Butter Kg. 0.25 $11.25 $2.8
Safron Thread Kg. 0.0025 $14000 $3.55
Coriander Bunch ½ $3 $1.5
Spring Onion Bunch ½ $3 $1.5
Tomato Paste Kg. 0.25 $4 $1
Onion Paste Kg. 0.25 $3 $0.75
TOTAL $21.582
COST
1 PORTION $4.31
TOTAL
COST
METHOD
1. Cut the thigh fillets on the yellow cutting board with chef knife for the curry. Put on
the pot all chicken and cook it for half an hour. Put some spices like cardamoms,
cinnamon stick, bays leaf etc.
2. After that we cook safroni chicken in which place the pan on the stove after that put
some butter on it then add garlic paste, cooked meat, add some gravy of onion and
tomato after that add saffron thread liquid on it.
3. And cook it for 6 to 10 minutes.Cook the marinated chicken on the grill.
MENU ITEM Prawn Korma RECIPE NO# 7

QUANTITY
SIZE
PRICE
18
COST
Prawn Kg. 1 $20 $2
Butter Kg. 0.050 $11.25 $0.56
Cream Kg. 0.35 $5 $0.1.75
Pepper Kg. 0.010 $20 $0.2
Salt Kg, 0.010 $1 $0.010
Cashew Powder Kg. 0.2 $22 $0.44
Tomato gravy Kg. 0.35 $8 $2.8
Onion gravy Kg. 0.35 $14 $4.9
Garlic paste Kg. 0.04 $20 $0.8
Lemon juice Lt. 0.20 $3.35 $0.67
Fish stock Lt. 0.20 $4.50 $0.9
Corainder Bunch ½ $3 $1.5
Ginger Kg. 0.02 $55 $1.1
TOTAL $37.13
COST
1 PORTION $4.42
TOTAL
COST
METHOD
1. Wash the prawn and cut it in the middle of it and deep fry for ¾ minutes on deep fryer.
2. After that make a sauce for them making sauce we use a pan and add some butter, add garlic paste,
pepper on it.
3. After that add some cream, cashew powder, curry leaves, onion gravy, lemon juice, salt, cream.
4. Mix them all and put the prawn on it and cook for 5 to 10 minutes. After it sprinkle chopped
coriander and spring onion.
19
MENU ITEM Royal Paneer Kofla RECIPE NO# 8

QUANTITY
SIZE
PRICE

COST
Paneer Kg. 1 $24 $24
Cheese Kg. 0.25 $11 $2.75
Boiled Potatoes Kg. 0.50 $3 $1.50
Chickpeas Kg. 2.25 $3 $0.75
Cream Lt. 0.30 $5 $1.50
Salt Kg. 0.020 $1 $0.2
Chickpea flour Kg. 0.25 $3 $0.75
Chat masala Kg. 0.02 $25 $0.50
Carrot Kg. 0.50 $3 $1.5
Onion Kg. 0.50 $3 $1.5
Pepper Kg. 0.020 $20 $0.4
Tomato gravy Lt. 0.30 $3 $1.5
Onion gravy Lt. 0.03 $14 $4.20
20
Butter Kg. 0.50 $11.50 $0.56
TOTAL $49.01
COST
1 PORTION $5.45
TOTAL
COST
METHOD
1.We made in which we used boiled potatoes, add some chickpeas, chopped onion, carrot,
coriander, spring onion.
2. Add some grated cheese and grated paneer on it and little bit of chat masala. Then mashed
it and make a small round like ball shape.
3. After that deep fry on the fryer. After that make gravy for it in a pan add some butter, garlic
paste, add some tomato onion gravy.
4. Later on, add some cream, cashew powder, salt on it. Add some water on it. Later on, add
basil leaf and put that balls in it.
MENU ITEM Garlic Mushroom RECIPE NO# 9

DATE March 25, 2021 RECIPE 5
QUANTITY
SIZE
PRICE
21
COST
Mushroom Kg. 1 $10 $10
Butter Kg. 0.02 $11.50 $0.23
Garlic Kg. 0.04 $20 $0.8
Salt Kg. 0.010 $1 $0.010
Pepper Kg. 0.010 $20 $0.20
Cream Lt. 0.30 $5 $1.5
Tomato gravy Kg. 0.35 $5 $2.8
Onion gravy Kg. 0.35 $14 $4.9
TOTAL $23.88
COST
1 PORTION $4.76
TOTAL
COST
METHOD
1. Place the pan on stove.
2. Add some butter, garlic paste, pepper and mushroom.
3. Cook it fo a while after that add some salt, cream, cashew powder, tomato gravy and
onion gravy.
4. At last, cook it and add some chopped coriander and spring onion.
MENU ITEM Carrot Halwa RECIPE NO# 10
22
QUANTITY
SIZE
PRICE

COST
Carrot Kg. 1 $3 $3
Butter Kg. 0.25 $11.50 $2.80
Sugar Kg. 0.5 $1 $0.5
Cashew powder Kg. 0.25 $22 $5.5
Cream Lt. 1 $5 $5
Cardamon Kg. 0.010 $11 $0.11
Milk Lt. 1 $1.20 $1.20
TOTAL $18.11
COST
1 PORTION $1.40
TOTAL
COST
METHOD
1. Place pan on the stove and add some butter on it.
2. After that add grated carrot on the pan.
3. Add some milk and cream on it.
4. Later on, add some sugar and cardamon on it.
23
MENU ITEM Chocolate Yomari RECIPE NO# 11
QUANTITY
SIZE
PRICE
ITEM UOM QUANTIT UNIT COST TOTAL

Y COST
Nuts Kg 0.50 $15 $7.50
Chocolate Kg 0.25 $16 $4
Rice flour Kg 1 $4 $4
Butter kg 0.25 11.50 $2.80
TOTAL COST $18.3
1 PORTION $2.28
TOTAL COST
METHOD
1. Make a dough for yomari by using rice flour, fried mixed nuts
2. After making dough make around shape and melt the chocolate and add the nuts together.
3. After it fill the chocolate and nut inside the round dough. Lock the dough and steam it for 10/15
minutes
24
MENU ITEM Rasgulla RECIPE NO# 12
QUANTITY
SIZE
SELLING $5 FOOD COST % 28%
PRICE
ITEM UOM QUANTIT UNIT COST TOTAL

Y COST
Almond flour Kg 1 $18 $18
Honey Lt. 0.25 $17 $4.25
Sugar Kg. 0.50 $1 $0.50
Cardamon Kg. 0.010 $11 $0.11
Saffron threads Kg. 0.0025 $14000 $3.55
Butter Kg. 0.25 $11.50 $2.80
Milk powder Kg. 1 $5.70 $5.70
TOTAL $34.90
COST
1 PORTION $1.40
TOTAL
COST
METHOD
1. Make a dough of almond powder and mix of milk powder after that make a small, small
shape like a ball.
2. After that put butter on the pan and fry the balls in a pot put some water on it, add sugar,
cardamom and honey on it.
3. Boil it after that add the balls on the water leave it for 10 to 15 minutes on it.
25
MENU ITEM Mixed Nut Ice Cream RECIPE NO# 13

QUANTITY
SIZE
SELLING $5 FOOD COST % 15%
PRICE

COST
Vanilla Ice Cream Lt. 1 $4 $4
Mixed Nuts Kg 0.25 $15 $3.75
TOTAL $7.75
COST
1 PORTION $0.75
TOTAL
COST
METHOD
1. Mixed the vanilla ice cream on the big bowls and add the powder of mixed nuts and
mixed them well.
2. After that, sprinkle some chopped mixed nuts over it.
26
MENU ITEM Mango Ice Cream RECIPE NO# 14
QUANTITY
SIZE
SELLING $5 FOOD COST % 16.2%
PRICE

COST
Ice cream Lt. 1 $2 $2
Mango pulp Lt. 0.50 $8 $4
Mango Jelly kg 0.10 $5 $0.50
TOTAL $6.50
COST
1 PORTION $0.81
TOTAL
COST
METHOD
1. Mixed the plain ice cream with mango pulp.
2. After it put the mango jelly on the top ping.
27
MENU ITEM Fewa Fish Fry RECIPE NO# 15

QUANTITY
SIZE
PRICE

COST
Basa Fillets Kg. 1 $9 $9
Chickpea flavor Kg. 0.50 $3 $1.5
Pepper Kg. 0.010 $20 $0.2
Fish stock Lt. 0.010 $4.50 $0.045
Soya sauce Lt. 0.010 $5 $0.05
Mint sauce Lt. 0.020 $9.80 $0.20
Lemon juice Lt. 0.020 $3.35 $0.67
Salt Kg. 0.020 $1 $0.020
Egg Kg. 2 eggs $3.50 $0.58
TOTAL COST $12.27
1 PORTION $3.067
TOTAL COST
METHOD
1. We cut the basa fillet on the thins and then marinate the basa fillet by using small garlic,
pepper, mint sauce, fish powder, soya sauce, besan flour.
2. Mix them and deep fry them. And serve with salads.
28
MENU ITEM Mixed Veg pagoda RECIPE NO# 16

DATE March 25, 2021 RECIPE 12
QUANTITY
SIZE
PRICE

COST
Carrots Kg. 1 $3 $3
Zuchini Kg. 1 $4.50 $4.50
Brocoli Kg. 1 $11 $11
Onion Kg. 1 $3 $3
Capsicum Kg. 1 $3 $3
Salt Kg. 0.020 $1 $0.020
Pepper Kg. 0.020 $20 $0.2
Chickpea flour Kg. 0.50 $3 $1.5
TOTAL COST $26.22
1 PORTION $2.185
TOTAL COST
METHOD
1. Thinly sliced vegetables mixed in a bowl. After that add some pepper, salt, chickpea flour
and water.
2. Later make it patty and deep fried it and have with tomato chutney.
MENU A ATHELETIC GROUP
29
Breakfast
MENU ITEM Poached Egg with sour dough RECIPE NO# 1

QUANTITY
SIZE
PRICE

COST
Egg Dozen. 2 $3.50 $0.58
Avocado Each 1 $2.50 $2.50
Sour dough each 1 slice $6 $0.60
TOTAL COST $3.68
1 PORTION $2.185
TOTAL COST
METHOD
1. Bring water to simmer, swirl and add the egg.
2. Toast the sour doughs.
3. Poach the egg for 15-25 minutes depending how runny you like the yolk.
4. Dice an avocado and mash it on the toast.
5. Fish the egg from water.
30
Launch
MENU ITEM Vegetarian Chickpea with salad RECIPE NO# 2

QUANTITY
SIZE
PRICE

COST
Chickpea Kg. 0.80 $4.80 $3.840
Mayonnaise Lt. 0.010 $15 $0.15
Lemon juice Lt. 0.010 $3.35 $0.0335
Spinach Kg. 0.050 $25 $1.25
Avocado Each 1 $2.50 $2.50
capsicum Kg. 0.25 $3 $0.75
TOTAL COST $8.52
1 PORTION $4.26
TOTAL COST
METHOD
1. Dice capsicum and avocado in uniform sizes.
2. Drain water from chickpea.
3. chargrill the capsicum until golden brown and chop in uniform sizes.
4. Mis all the ingredients together and enjoy salad.
31
Dinner
MENU ITEM Poached fish with broccoli RECIPE NO# 3

QUANTITY
SIZE
PRICE

COST
Onion Kg. 0.050 $3 $0.15
Crushed garlic Kg. 0.020 $20 $0.4
Lemon juice Kg. 0.010 $3.35 $0.0335
Salt Kg. 0.010 $1 $0.010
Fish (Barra Mundi) Kg. 0.500 $16 $8
Brocolli Kg. 0.250 $11 $2.75
TOTAL COST $11.35
1 PORTION $5.675
TOTAL COST
METHOD
1. Put water in the pot and heat until 40-degree Farhenheit
2. Now slowly slide the fish into water. Try to keep water temperature constant and not
overcook fish.
32
3. Barramundi will normally take 8-10 minutes to get poached and meanwhile boil broccoli in
different pot and when soft toss with onion, crushed garlic, salt and lemon juice.
4. carefully remove fish from poaching liquid in a slotted spatula.
5. Now serve broccoli and poached fish immediately.
MENU B Elderly
Breakfast
MENU ITEM Oats and fruits RECIPE NO# 1

QUANTITY
SIZE
PRICE

COST
Oat Kg. 2.50 $0.50 $1.25
Milk Lt. 1.20 $1 $1.20
Strawberry Kg. 18 $0.25 $4.50
Blueberry Kg. 36 $0.125 $4.50
Banana Kg. 0.60 $4 $2.40
TOTAL COST $13.85
1 PORTION $2.30
TOTAL COST
METHOD
33
1. Pour milk into pot and bring it to simmer.
2. Pour oats in the milk and stir it until soft.
3. Meanwhile, cut the strawberry and banana in uniform size and make it really for topping.
4. When oat is soft, but not dry serve it with topping of strawberry, blueberry and banana.

MENU B Elderly People
Launch
MENU ITEM Pumpkin and Sweet Potato RECIPE NO# 2

Chops
QUANTITY
PORTION 60 gm FOOD COST $ $2.56
SIZE
PRICE

COST
Pumpkin Kg. 1 $6 $6
Sweet Potato Kg. 1 $4.90 $4.90
Chicken pea Kg. 0.25 $4.80 $1.2
Coriander bunch. 1 $3 $3
Spring Onion bunch. 1 $2.50 $2.50
34
Butter Kg. 0.25 $11.20 $2.8
Chat Masala Kg. 0.10 $25 $2.5
Carrot Kg. 0.5 $2 $1.5
Pepper Kg. 0.10 $20 $0.20
Onion Kg. 0.5 $3 $1.5
TOTAL $25.60
COST
1 PORTION $2.56
TOTAL
COST
METHOD
1. Boil sweet potatoes, pumpkin, chickpea.
2. After that peel pumpkin, sweet potato and mashed it.
3. Then add some chopped onion, carrot, chickpea, spring onion, coriander and sprinkle
some crust pepper and chat masala.
4. Make a round patty then add butter on pan and cook for 10 minutes.

MENU B Elderly People
Dinner
MENU ITEM Safroni Chicken RECIPE NO# 3

QUANTITY
SIZE
PRICE

COST
35
Chicken thigh Kg 1 $9 $9
Salt Kg 0.010 $1 $0.010
Turmeric Powder Kg. 0.005 $35 $0.175
Ginger Kg. 0.02 $55 $1.1
Butter Kg. 0.25 $11.25 $2.8
Safron Thread Kg. 0.0025 $14000 $3.55
Tomato Paste Kg. 0.25 $4 $1
Onion Paste Kg. 0.25 $3 $0.75
TOTAL $21.582
COST
1 PORTION $4.31
TOTAL
COST
METHOD
1. Cut the thigh fillets on the yellow cutting board with chef knife for the curry. Put on
the pot all chicken and cook it for half an hour. Put some spices like cardamoms,
cinnamon stick, bays leaf etc.
2. After that we cook safroni chicken in which place the pan on the stove after that put
some butter on it then add garlic paste, cooked meat, add some gravy of onion and
tomato after that add saffron thread liquid on it.
3. And cook it for 6 to 10 minutes. Cook the marinated chicken on the grill.
Supply ordering list:
36
A LA CARTE MENU
Supplier Name:
Asian Poultry
Supplier Order Item name Sell unit Cost of goods Total cost
Code Quantity measure
(UOM)
S4609 6 Chicken Thigh Fillets Kg. $9 $54
S4609 3 Lamb Back Straps Kg. $14 $96
TOTAL COST OF GOODS $130
Supplier Name:
Sunshine Sea Foods
(UOM )
S9034 2 Prawn Kg. $20 $40
S9034 3 Barramundi Kg. $16 $48
A LA CARTE MENU
37
Supplier Name:
All Asian Food
(UOM)
S5093 1 Pumpkin Kg. $6 $6
S5093 1 Sweet Potato Kg. $4.90 $4.90
S5093 1 Chickpea Kg. $4.80 $2.4
S5093 0.5 Capsicum kg $4 $1.5
S5093 0.5 Zuchini Kg. $4.50 $2.25
S5093 1 Potato Ea $3 $3
S5093 2 Coriander Kg. $3 $6
S5093 2 Spring Onion Kg. $3 $6
S5093 0.5 Brocolli Kg. $11 $5.5
S5093 1 Paneer Kg $24 $24
S5093 1 Cheese Kg. $11 $11
S5093 1 Mushroom kg $10 $10
S5093 1 Carrot kg $3 $3
S5093 1 Mango pulp Lt. $8 $8
S5093 1 Mixed jelly Kg. $5 $5
S5093 1 Mixed nuts Kg. $15 $15
S5093 1 Mint leaves Bunch $3 $3
S5093 0.25 Pepper kg $20 $5
S5093 1 Salt kg $1 $1
S5093 1 Garlic Paste Kg. $20 $20
S5093 1 Tomato gravy Lt. $5 $5
S5093 1 Onion Gravy Lt. $14 $14
S5093 1 Chickpea flour Kg. $3 $3
S5093 0.5 Chickpea Kg. $4.80 $4.80
38
S5093 1 Soya sauce Lt. $5 $5
S5093 1 Sweet chilly sauce Lt. $5 $5
S5093 1 Tomato sauce Lt. $3 $3
S5093 0.25 Chat masala kg $25 $25
S5093 0.25 Cardemons kg $80 $20
S5093 0.25 Cinnamon sticks kg $80 $20
S5093 0.25 Cashew Powder kg $22 $5.5
S5093 1 Cream Lt $5 $5
S5093 1 Milk lt $1.20 $1.20
S5093 1 Rice Flour kg $4 $4
S5093 1 Almond flour kg $18 $18
S5093 1 Powder milk kg $5.70 $5.70
S5093 0.5 Lemon juice lt $3.3 $1.75
S5093 1 Butter kg $11.50 $11.50
S5093 1 chocolate kg $16 $16
S5093 2 Ice Cream kg $2 $2
SET MENU
39
Supplier Name:
Asian Poultry
(UOM)
Supplier Name:
Sunshine Sea Foods
(UOM)
S9034 1 Prawn Kg. $20 $20
Supplier Name:
All Asian Food
(UOM)
S5093 1 Pumpkin Kg. $6 $6
S5093 1 Sweet Potato Kg. $4.90 $4.9
S5093 0.25 Chicken Pea Kg. $4.80 $1.2
S5093 0.5 Capsicum Kg. $3 $1.5
S5093 1 Onion Kg. $3 $3
S5093 0.5 Zucchini Kg. $4.50 $2.25
40
S5093 0.5 Broccoli Kg. $11 $5.5
S5093 2 Spring Onion Bunch $3 $6
S5093 2 Coriander Bunch $3 $6
S5093 0.25 Pepper Bunch $20 $5
S5093 1 Salt Kg. $1 $1
S5093 0.25 Chat Masala Kg. $25 $6.25
S5093 0.5 Tomato sauce Lt. $5 $2.5
S5093 0.5 Sweet Chilly Sauce Lt. $5 $2.5
S5093 0.25 Cardamon Kg. $80 $20
S5093 0.25 Cinnamon Sticks Kg. $80 $20
S5093 0.5 Butter Kg. $11.50 $6.95
S5093 0.5 Rice Flour Kg. $4 $2
S5093 0.5 Chocolate Kg. $16 $8
S5093 0.5 Almond Powder Kg. $18 $9
S5093 1 Milk Lt. $1.20 $1.20
S5093 0.5 Milk Powder Kg. $5.70 $2.85
S5093 0.5 Mixed nuts Kg. $15 $7.5
S5093 1 Cream Lt. $5 $5
S5093 1 Ice Cream Lt. $2 $2
TOTAL COST OF GOODS $138.1
Supply ordering list: For A and B MENU
41
ATHELETIC AND ELDERLY PEOPLE
Supplier Name:
Asian poultry
(UOM)
Supplier Name:
Sunshine Sea Foods
(UOM)
Supplier Name:
Asian Market (All
Asian Foods)
(UOM)
PT0078 2 Egg Dozen $3.50 $0.58
PT0078 0.25 Avocado Kg. $5.00 $1.25
PT0078 5 Sour dough Slice $6 $1.2
PT0078 0.25 Chickpeas Kg. $4.80 $0.0192
PT0078 0.25 Mayoniose Lt. $15 $3.75
42
PT0078 0.25 Lemon juice Lt. $3.35 $0.837
PT0078 0.25 Spinach Kg. $25 $6.25
PT0078 0.25 Capsicum Kg. $3 $0.75
PT0078 0.25 Onion Kg. $3 $0.75
PT0078 0.010 Salt Kg $1 $0.010
PT0078 0.250 Brocoli Kg. $11 $2.75
PT0078 0.50 Oat Kg. $2.50 $1.25
PT0078 0.25 Strawberry Kg. $18 $4.50
PT0078 0.125 Blueberry Kg. $36 $4.50
PT0078 0.25 Banana Kg. $3 $1.33
PT0078 1 Pumpkin Kg. $6 $6.0
PT0078 1 Sweet potatoes Kg. $4.90 $4.90
PT0078 0.10 Pepper Kg. $20 $0.20
PT0078 0.10 Chat Masala Kg. $25 $2.5
PT0078 0.35 Tomato sauce Lt. $5 $2.8
PT0078 0.35 Onion sauce Lt. $14 $4.9
PT0078 4 Coriander Bunch $3 $12
PT0078 2 Spring Onion Bunch $3 $6
Total $69.75
BUFFET MENU
43
Supplier Name:
Asian Poultry
(UOM)
Supplier Name:
Sunshine Sea Foods
(UOM)
S9039 2 Prawn Kg. $20 $40
Supplier Name:
All Asian Food
(UOM)
S5093 0.5 Pumpkin Kg. $6 $3
S5093 0.5 Sweet Potato Kg. $4.90 $2.45
S5093 0.25 Chickpea Kg. $4.80 $0.96
S5093 0.5 Capsicum kg $3 $1.5
S5093 0.5 Onion Kg. $3 $1.5
S5093 0.5 Zuchini Kg $4.50 $2.25
44
S5093 0.25 Chilly Sauce Lt. $5 $1.25
S5093 0.25 Tomato sauce Lt. $5 $1.25
S5093 0.25 Pepper Kg. $20 $4
S5093 1 Garlic paste Kg $20 $20
S5093 1 Butter kg. $11.50 $11.5
S5093 1 Mushroom Kg $10 $10
S5093 1 Cream Lt $5 $5
S5093 0.25 Cashew powder kg. $20 $4
S5093 0.5 Lemon juice Lt. $3.3 $1.75
S5093 1 Coriander Kg. $3 $3
S5093 1 Spring onion Bunch $3 $3
S5093 0.25 Tomato gravy Kg $5 $0.8
S5093 0.25 Onion gravy Kg $14 $3.5
S5093 0.5 Rice flour Kg. $4 $2
S5093 0.5 Chocolate Kg $16 $8
S5093 0.25 Mix nut Lt. $15 $3.7
S5093 0.5 Ice cream Kg. $2 $1
S5093 0.25 Mango pulp Kg. $8 $2
S5093 0.025 Mango jelly Lt. $5 $1.25
S5093 2 basmati rice Kg $4 $8
S5093 0.25 Chat masala Each $25 $6
TOTAL COST OF GOODS $112.66
ORDERING LIST
45
FUNCTION MENU
Supplier Name:
Asian Poultry
(UOM)
S4609 1 Lamb back straps Kg. $14 $14
S4609 2 Lamb Cutlets Kg. 38 $78
Supplier Name:
Sunshine Sea Foods
(UOM)
S9034 2 Prawns Kg. $20 $40
FUNCTION MENU
46
Supplier Name:
All Asian Food
(UOM)
S5093 0.5 Onion Kg. $3 $1.5
S5093 0.5 Broccoli Kg. $20 $5.5
S5093 0.5 Capsicum Kg. $35 $1.5
S5093 0.5 Zucchini kg $2 $2.25
S5093 2 Rice basmati Kg. $2.50 $8
S5093 0.25 Cardamon Ea $4.90 $20
S5093 0.25 Commons stick Kg. $2.20 $20
S5093 0.25 Cloves Kg. $2.50 $20
S5093 1 Salt Kg. $11 $1
S5093 1 Thick and cream Lt $24 $5
S5093 0.5 Rice Flour Kg. $11 $2
S5093 0.5 Almond Flour kg $10 $9
S5093 0.5 Sugar kg $3 $3
S5093 1 Ice cream Lt. $8 $2
S5093 0.5 Mixed nuts Kg. $5 $7.5
Total $
WORKFLOW PLAN A La Carte Menu
47
WORKFLOW PLAN
Equipment & Communication
TIME Task (Description) and
WHS (Who, About what?)
Priority
3:00pm-2:20pm Kitchen Setup Chef
3:20pm-3:40pm Turn on the deep fryer, Fire lighter Chef

tandoori machine
3:40pm-4:00pm Marinate the chicken thigh Cutting board, Chef

fillets and slice thinly for knife, bowls
the crispy chicken
4:00pm-4:20pm After that deep them on the Tray Chef

powder mixed with plain
and corn flour (gluten) free
4:20pm-4:40pm Deep them on deep fryer Deep fryer, Chef
and make a sauce by bowl
adding tomato sauce, sweet
chilly sauce, pepper,
freshly chopped spring
onion and coriander.
Served with salads.
48
4:40pm-5:00pm Boiled the sweet potatoes, Pot Chef
pumpkin and potatoes
Peel the sweet potatoes,
Bowl Chef
pumpkin and potatoes for
pumpkin chops
5:00pm-5:10pm Grate all it and add some Pan, knife, Chef
chopped onion, carrots, spatula
spring onion, coriander,
chickpeas, pepper, chat
masala and make a patty
and deep pan fry it by
adding oil on it.
5:10pm-5:30pm For stir fried chicken we Bowls Chef
need to marinate thigh
fillets so add some salt, oil,
lemon, juice, spices, soft
chilly, powder on it.
5:30pm-6:00pm After it in a bowl add some Bowl, Seek Chef
mint sauce, yoghurt sauce. tandoori
Mix them and add some machine
marinated thigh fillets on it
then put on the tandoori
seek and place them on
tandoori machine.
6:00pm-6:10pm Boil the vegetable for stir Pot Chef
fry vegetables
6:10pm-6:30pm Later on, take the meat Knife Chef
from the machine and
thinly slice them.
Place the pan on the stove
and add some butter, garlic Knife,
paste, pepper, soya sauce, chopping
lemon juice, sweet chilly board, spoon
sauce. Add steam vegetable
and thinly sliced thigh
fillets on it. And sprinkle
with fresh coriander and
spring onion.
49
6:30pm-7:00pm Royal Paneer Kofta: Pan, cutting Chef
board, spatula,
We made in which we used
ladle, bowl
boiled potatoes, add some
chickpeas, chopped onion,
carrot, coriander, spring
onion.
Add some grated cheese
and grated paneer on it and
little bit of chat masala.
Then mashed it and make a
small round like ball shape.
After that deep fry on the
fryer. After that make
gravy for it in a pan add
some butter, garlic paste,
add some tomato onion
gravy. Later on, add some
cream, cashew powder, salt
on it. Add some water on
it. Later on, add basil leaf
and put that balls in it.
7:00pm-8:00pm Safroni Chicken: Pots, spatulas, Chef
ladle, pan,
Cut the thigh fillets on the
cutting board
yellow cutting board with
chef knife for the curry. Put
on the pot all chicken and
cook it for half an hour. Put
some spices like
cardamoms, cinnamon
stick, bays leaf etc. After
that we cook safroni
chicken in which place the
pan on the stove after that
put some butter on it then
add garlic paste, cooked
meat, add some gravy of
onion and tomato after that
add safron thread liquid on
it. And cook it for 6 to 10
50
minutes.
8:00pm-8:40pm Few Fish Fry: Blue cutting Chef
board, deep
So, we cut the basa fillet on
fryer, pots,
the thins and then marinate
plates, tongs
the basa fillet by using
small garlic, pepper, mint
sauce, fish powder, soya
sauce, besan flour. Mix
them and deep fry them.
And serve with salads.
8:40pm-9:20pm For Chocolate Yomari Steamer, pan, Chef
pots, plate
-Make a dough for yomari
by using rice flour, fried
mixed nutes
-After making dough make
around shape and melt the
chocolate and add the nuts
together.
-After it fill the chocolate
and nut inside the round
dough. Lock the dough and
steam it for 10/15 minutes.
9:20pm-10:00pm Start cleaning for the Map bucket, Chef
kitchen bowls,
sanitizer,
-Clean all the stoves,
washing
fridges, tables, tandoori
liquid, chocks
machine, microwave,
to wipe
grinder. Sanitize all the
places wrap the foods.
-Label the foods with date.
Clean and map the floor.
Set Menu Workflow Plan
51
WORKFLOW PLAN
Communication
TIME (pm-pm) Task (Description) and Equipment & WHS (Who, About
Priority what?)
3:00-4:00 Kitchen Setup Green cutting board, Chef
knife, bowls
 Preparation for the
entrees
 Washing, peeling,
cutting and slicing
 Marinating chicken
and lamb meat
4:00 to 4:50 Ready for to make entrees Green cutting board, Chef
chef knife, bowls,
Pumpkin Chops gluten free
pans, plates, spatula
-In which we use boiled
pumpkin sweet potatoes,
potatoes, chopped onions,
carrots, spring onions,
coriander.
-Mashed it and add some
boiled chickpeas, chat
masala.
4:50-5:20 Ready to entrée for Crispy Red cutting board, Chef

Chicken knife, bowl, plate
So, we use marinated
chicken thigh fillets, sliced
it and put the mix flour and
corn flour on a tray and put
that meat on it. Put the
meat on the deep fryer and
deep for 8 to 9 minutes.
After that make a sauce for
it like using tomato sauce,
coriander, spring onion
52
served with salads.
5:20-6:00 Ready for Grilled Calamari Blue cutting board, Chef

(Gluten free) Knifes, Bowls, Pans,
Plates, Tandoori
-Wash the calamari on the
Machine
tap
-Marinate the calamari by
using mint sauce, garlic
paste, pepper, lemon juice,
fish powder. After that put
calamari on the tandoori
machine. Keep it for 10/15
minutes.
After that make a sauce for
calamari by:
-Put on the stove add some
butter on it, add garlic
paste on it then add some
capsicum, onion and
tomato sauce, sweet chilly
sauce, peppers, lemon
juice, lemon grass, curry
leaves on it and put slice of
that calamari on it. Served
with salads.
6:00-7:00 Safroni Chicken Pots, spatulas, ladle, Chef
pan, cutting board
Cut the thigh fillets on the
yellow cutting board with
chef knife for the curry. Put
on the pot all chicken and
cook it for half an hour. Put
some spices like
cardamoms, cinnamon
stick, bays leaf etc. After
that we cook safroni
chicken in which place the
pan on the stove after that
put some butter on it then
53
add garlic paste, cooked
meat, add some gravy of
onion and tomato after that
add saffron thread liquid
on it. And cook it for 6 to
10 minutes.
7:10-7:30 Prawn Korma: Blue cutting board, Chef
knife, pans, ladle,
For prawn korma
bowls
-Wash the prawn and cut it
in the middle of it and
deep fry for ¾ minutes on
deep fryer. After that make
a sauce for them making
sauce we use a pan and add
some butter, add garlic
paste, pepper on it. After
that add some cream,
cashew powder, curry
leaves, onion gravy, lemon
juice, salt, cream. Mis
them all and put the prawn
on it and cook for 5 to 10
minutes. After it sprinkle
chopped coriander and
spring onion.
7:30-8:200 Stir Fried Chicken Serving plate, Bowls Chef

For stir fried chicken we
After it in a bowl add some
mint sauce, yoghurt sauce.
Mix them and add some
54
tandoori machine.
8:20-8:50 Chocolate Yomari Steamer, pan, pots, Chef
plate
For Chocolate Yomari
mixed nuts.
together.
8:50 to 9:20 Rus Gulla Pots, pan, bowls, plate Chef
-Make a dough of almond
powder and mix of milk
powder after that make a
small, small shape like a
ball. After that put butter
on the pan and fry the
balls. In a pot put some
water on it, add sugar,
cardamom and honey on it.
Boil it after that add the
balls on the water leave it
for 10 to 15 minutes on it.
9:20 to 10:00 Start cleaning for the Map bucket, bowls, Chef
kitchen sanitizer, washing
liquid, chocks to wipe
machine, microwave,
55
Function Menu Workflow Plan
WORKFLOW PLAN
Communication
TIME Task (Description) and Equipment & WHS (Who, About
Priority what?)
knife, bowls
entrees
 Washing, peeling,
cutting and slicing
and lamb meat
4:00 to 4:50 Ready for entrees: (Kasher Blue cutting board, Chef
options) knife, bowls, pans,
plates, deep fryer,
Garlic King Prawn:
tongs, ladle
Cut the cooked prawn in
the middle from head to
tail after that deep fried for
¾ min deep fryer.
After it make a sauce for it
like: Put a pan on stove,
after that add butter, garlic
paste, pepper, lemongrass,
mint leaves, soya sauce,
lemon juice, tomato sauce,
sweet chilly sauce. Add
prawn on it and have with
salads
4:50-5:30 Crispy chicken Bowl, Seek tandoori Chef

machine
Marinate the chicken thigh
fillets and slice thinly for
56
the crispy chicken.
After that deep them on the
and corn flour (gluten)
free.
Deep them on deep fryer
and make a sauce by
Served with salads.
5:30-6:20 Grilled Lamb book straps: Red cutting board, Chef

Bowls, Seek, Pans,
Marinated lamb meat put
Ladle, Tongs, Plates
on seek and place them on
tandoori machine.
After that make sauce for
backstraps by:
Put a pan on stove add
mint leaves, capsicum,
onion, stir it add some soya
sauce, lemon juice, salt,
tomato sauce, sweet chilly
sauce, spring onion and
coriander. After it add
sliced backstrap on it and
serve with salads
6:20-7:00 Stir Fry Chicken Serving plate, Bowls Chef
57
tandoori machine.
7:00-7:40 Rack of lamb: Seek, Sizzler, Bowls, Chef
Knife, Sizzler Pad,
Marinated lamb cutlets 4
Tong
pieces and after that sip
them on the mint sauce.
Later put them on the seek.
After that heat the sizzler
pad and later chop the
onions and put that 4
pieces of lamb cutlets and
prickle some oil and lemon
juice on it and put some
mint leaves over it.
7:40-8:30 Nepalese Chicken Curry: Pan Chef
First, we chopped the thigh
fillet and cooked in a pot
by adding meat, some
spices on it and after that
put some water on it. Later
on, look it for 30/40
minutes.
After it put the pan on add
meat of that cooked
chicken
Then add some pepper,
salt, tomato and onion
gravy on it. Later some
spring onion on it.
8:40-9:00 For Steam Basmati Rice: Pot, Ladle, Net Chef
We boiled water on big
58
pot, add some cardamoms
on it.
After it wash the rice for 2
times and put rice on the
boiling water. Later it takes
10/15 minutes to cook and
put the rice on the net.
9:00 to 9:30 Mango Ice Cream: Mango pulp, Bowls, Chef
Whisk
Mix the plain ice cream
with mango pulp.
9:30 to 10:00 Start cleaning for the Map bucket, bowls, Chef
kitchen sanitizer, washing
machine, microwave,
Buffet Menu Workflow Plan
WORKFLOW PLAN
Communication
TIME Task (Description) and Equipment & WHS (Who, About
Priority what?)
knife, bowls
entrees
meat
4:00-4:30 Crispy chicken Bowl, Seek tandoori Chef
59
Marinate the chicken thigh machine
fillets and slice thinly for
the crispy chicken.
After that deep them on the
and corn flour (gluten)
free.
Deep them on deep fryer
and make a sauce by
Served with salads.
4:30-5:00 Pumpkin Chops Pot Chef

Boiled the sweet potatoes,
pumpkin and potatoes
Bowl
Peel the sweet potatoes,
pumpkin and potatoes for
pumpkin chops
5:00-5:30 Garlic King Prawn Blue cutting board, Chef
knife, bowls, pans,
Cut the cooked prawn in
plates, deep fryer,
the middle from head to
tongs, ladle
tail after that deep fried for
¾ min deep fryer.
After it make a sauce for it
like: Put a pan on stove,
after that add butter, garlic
paste, pepper, lemongrass,
mint leaves, soya sauce,
lemon juice, tomato sauce,
sweet chilly sauce. Add
prawn on it and have with
salads
60
5:30-6:30 Stir Fry Chicken Chef
tandoori machine.
6:30-7:00 Garlic Mushroom (same) Chef
7:00-7:30 Prawn Korma Blue cutting board, Chef
knife, bowls, pans,
For prawn korma
plates, deep fryer,
-Wash the prawn and cut it ladle
in the middle of it and
deep fry for ¾ minutes on
deep fryer. After that make
a sauce for them making
sauce we use a pan and add
some butter, add garlic
paste, pepper on it. After
that add some cream,
cashew powder, curry
leaves, onion gravy, lemon
juice, salt, cream. Mis
them all and put the prawn
on it and cook for 5 to 10
minutes. After it sprinkle
spring onion.
7:30-8:20 Steam Basmati Rice Mango pulp, Bowls, Chef

Whisk
We boiled water on big
pot, add some cardamoms
61
on it.
After it wash the rice for 2
times and put rice on the
boiling water. Later it takes
10/15 minutes to cook and
put the rice on the net
8:20-8:40 Chocolate Yomari Steamer, pan, pots, Chef
plate
For Chocolate Yomari
mixed nuts.
together.
8:40-9:00 Mango Ice Cream Mango pulp, Bowls, Chef
Whisk
Mix the plain ice cream
with mango pulp.
9:00-10:00 Cleaning Map bucket, bowls,
sanitizer, washing
Start cleaning for the
kitchen
machine, microwave,
62
KITCHEN MISE EN PLACE/ PREPARATION LIST
TASK – Brief What Section Allocation – To By When

Description whom
Entrée, curry Kitchen hand Before service time
Trim 3kg of Squid or when have free
time.
Entrée, curry, Kitchen hand Before service time
Trim and cut 5kg of
sizzlers or when have free
thigh fillets
time.
Sizzlers Kitchen hand Before service time
Whole chicken trim
or when have free
and cut
time.
Curry Kitchen hand Before service time
Goat meat 3kg cut or when have free
time.
Curry and Sizzlers Kitchen hand Before service time
Lamb meat 3kg chop
or when have free
and slice
time.
Sizzlers Kitchen hand Before service time
Lamb cutlets 3kg
or when have free
trim
time.
Sizzlers, curry Kitchen hand Before service time
Barramundi 3kg
or when have free
trim and cut
time.
Entrée, sizzlers, Kitchen hand Before service time
Prawn 3kg cleaning curry or when have free
time.
Entrée, sizzlers Kitchen hand Before service time
Basa fillets 2kg slice or when have free
time.
63
Stir fry, sauce, curry Kitchen hand Before service time
Mint leaves 4
or when have free
bunches picking
time.
Coriander 4 bunches
or when have free
washing and cutting
time.
Spring onion 4
or when have free
bunches
time.
Curry leaves 4 Stir fry, sauce, curry Kitchen hand Before service time
bunches washing and or when have free
picking time.
Lemon grass 4
or when have free
bunches cutting
time.
Basil leaves 4
or when have free
bunches picking
time.
Curry, sizzlers Kitchen hand Before service time
Tomato 5kg washing
or when have free
and cutting
time.
Sauce, entrée Kitchen hand Before service time
Potato 4kg peelings,
or when have free
washing, cutting
time.
Curry, entrée, sauce Kitchen hand Before service time
Onion 4 kg peeling,
and sizzlers or when have free
washing and cutting
time.
Stir fry, sizzlers and Kitchen hand Before service time
Capsicum washing
entree or when have free
and cutting
time.
Zucchini 2kg Stir fry Kitchen hand Before service time
washing and slicing or when have free
thin pieces time.
Pumpkin 2kg Roasting, stir fry, Kitchen hand Before service time
washing and cutting curry, entree or when have free
64
time.
Entrée and roasting Kitchen hand Before service time
Sweet potatoes 2kg
or when have free
washing and cutting
time.
Entrée, salads Kitchen hand Before service time
Carrots 3kg for
or when have free
cutting
time.
Stir fry, salad, raita Kitchen hand Before service time
Cucumber 3kg for
salad or when have free
cutting
time.
Entrée Kitchen hand Before service time
Lettuce 3kg
or when have free
washing, cutting
time.
Curry, entrée Kitchen hand Before service time
Paneer 3kg cutting or when have free
time.
Curry, entrée Kitchen hand Before service time
Chickpea boiling or when have free
time.
Entrée, curry Kitchen hand Before service time
Chesnutt 2kg
or when have free
grinding
time.
Desert, drink Kitchen hand Before service time
Mango pulp 3 litres
or when have free
for topping
time.
Yoghurt 2 litres for Sauce, tandoori Kitchen hand
sauce
65
Customer Feedback Survey
Customer Feedback Survey

(A La cart Menu)
PLEASE INDICATE THE APPROPRIATE BOX TO RATE US ON THE FOOD
(WHERE 1 IS POOR AND 5 IS EXCELLENT)
1 2 3 4 5
Quality y
Variety y
Value y
Experience y
Taste y
Recommend to others y
Any other feedback:
There were plenty of dishes to order from. Food is arrived to the earliest and there was large
serve. All dishes were delicious especially the food is Halal so great ever Nepali Cuisine Sydney
food we had. Highly recommend them
Price: Pricing is fair: Average to about $30 in this area is very good
Service: Staffs are professional quick, friendly and understanding
Restaurant: Halal certificate, then best to make reservation
Parking: lot of parking around the conner.
66

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MENU ITEM Pumpkin and Sweet Potato RECIPE NO# 1

ITEM UOM QUANTITY UNIT COST TOTAL

STANDARD RECIPE CARD

MENU ITEM Crispy Chicken RECIPE NO# 2

ITEM UOM QUANTITY UNIT COST TOTAL

Thigh Fillets Kg. 1 $9 $9

STANDARD RECIPE CARD

MENU ITEM Garlic Prawns RECIPE NO# 3

ITEM UOM QUANTITY UNIT COST TOKgTAL

STANDARD RECIPE CARD

MENU ITEM Lamb back Straps RECIPE NO# 4

ITEM UOM QUANTITY UNIT COST TOTAL

STANDARD RECIPE CARD

MENU ITEM Stir Fried Chicken RECIPE NO# 5

ITEM UOM QUANTITY UNIT COST TOTAL

STANDARD RECIPE CARD

MENU ITEM Safroni Chicken RECIPE NO# 6

ITEM UOM QUANTITY UNIT COST TOTAL

STANDARD RECIPE CARD

MENU ITEM Prawn Korma RECIPE NO# 7

MENU ITEM Royal Paneer Kofla RECIPE NO# 8

ITEM UOM QUANTITY UNIT COST TOTAL

STANDARD RECIPE CARD

MENU ITEM Garlic Mushroom RECIPE NO# 9

STANDARD RECIPE CARD

MENU ITEM Carrot Halwa RECIPE NO# 10

ITEM UOM QUANTITY UNIT COST TOTAL

STANDARD RECIPE CARD

ITEM UOM QUANTIT UNIT COST TOTAL

STANDARD RECIPE CARD

ITEM UOM QUANTIT UNIT COST TOTAL

MENU ITEM Mixed Nut Ice Cream RECIPE NO# 13

ITEM UOM QUANTITY UNIT COST TOTAL

STANDARD RECIPE CARD

ITEM UOM QUANTITY UNIT COST TOTAL

MENU ITEM Fewa Fish Fry RECIPE NO# 15

ITEM UOM QUANTITY UNIT COST TOTAL

MENU ITEM Mixed Veg pagoda RECIPE NO# 16

ITEM UOM QUANTITY UNIT COST TOTAL

MENU A ATHELETIC GROUP

MENU ITEM Poached Egg with sour dough RECIPE NO# 1

ITEM UOM QUANTITY UNIT COST TOTAL

MENU A ATHELETIC GROUP

MENU ITEM Vegetarian Chickpea with salad RECIPE NO# 2

ITEM UOM QUANTITY UNIT COST TOTAL

MENU ITEM Poached fish with broccoli RECIPE NO# 3

ITEM UOM QUANTITY UNIT COST TOTAL

MENU ITEM Oats and fruits RECIPE NO# 1

ITEM UOM QUANTITY UNIT COST TOTAL

STANDARD RECIPE CARD

MENU ITEM Pumpkin and Sweet Potato RECIPE NO# 2

ITEM UOM QUANTITY UNIT COST TOTAL

STANDARD RECIPE CARD

MENU ITEM Safroni Chicken RECIPE NO# 3

ITEM UOM QUANTITY UNIT COST TOTAL

Supply ordering list:

TOTAL COST OF GOODS $138.1

Supply ordering list: For A and B MENU

WORKFLOW PLAN A La Carte Menu

3:20pm-3:40pm Turn on the deep fryer, Fire lighter Chef

3:40pm-4:00pm Marinate the chicken thigh Cutting board, Chef

4:00pm-4:20pm After that deep them on the Tray Chef