STANDARD RECIPE SHEET

RECEIPE NO :
NAME OF MENU : Cap cay
COST PRICE : 1,214.92
15% MISC PROD : 182.24
TOTAL COST : Rp 1,397.15

12,000.00 SELL PRICE Tax Exc

1.21 TAX & SERVICE
14,520.00 SELL PRICE Tax Inc
9.62 % COST Tax Inc
11.64 % COST Tax Exc

No Description U/conversi Qty Unit

1 chinese cabbage/Sawi putih 1000 150 gram
2 carrot/Wortel 1000 150 gram
3 Snow peas/Kacang kapri 1000 50 gram
4 Caisim 1000 100 gram
5 broccoli 1000 150 gram
6 cauliflower 1000 150 gram
7 Black Mushroom/Jamur kuping 1000 10 gram
8 Oyter sauce 620 10 gram
9 garlic 1000 5 gram
10 salt 1000 10 gram
11 whitepeper 1000 5 gram
12 sugar 1000 10 gram
13 Knor rostip 1000 20 gram
14 Sagu Tani 1000 20 gram
15 Bimoli oil 18000 30 Ml

Total Cost before Spoilage & Loss

Yiel : 10 Portion Spoilage 15%
Potential Cost
Cost Per Portion
Potential Sales 28%
Actual Sales Per Portion
% Cost Of Sales

Prapare by,
Lasmanto
Head Chef
HEET

Cost/Unit Coct Total Cost Cost/Pack

5,000.00 5.00 750.00 75.00
5,000.00 5.00 750.00 75.00
20,000.00 20.00 1,000.00 100.00
5,000.00 5.00 500.00 50.00
20,000.00 20.00 3,000.00 300.00
14,000.00 14.00 2,100.00 210.00
120,000.00 120.00 1,200.00 120.00
40,000.00 64.52 645.16 64.52
19,000.00 19.00 95.00 9.50
6,500.00 6.50 65.00 6.50
110,000.00 110.00 550.00 55.00
10,600.00 10.60 106.00 10.60
60,000.00 60.00 1,200.00 120.00
7,400.00 7.40 148.00 14.80
24,000 1 40 4.00

1,214.92
182.24
1,397.15
1,397.15
4,989.83
12,000.00
11.64%

Approved By,
Direksi
 STANDARD RECIPE SHEET

RECEIPE NO :
NAME OF MENU : Sute vegetables
COST PRICE : 1,030.12
15% MISC PROD : 154.52
TOTAL COST : Rp 1,184.63

12,000.00 SELL PRICE Tax Exc

1.21 TAX & SERVICE
14,520.00 SELL PRICE Tax Inc
8.16 % COST Tax Inc
9.87 % COST Tax Exc

No Description U/conversi Qty Unit

1 chinese cabbage/Sawi putih 1000 150 gram
2 carrot/Wortel 1000 150 gram
3 Snow peas/Kacang kapri 1000 50 gram
4 broccoli 1000 150 gram
5 cauliflower 1000 150 gram
6 Blue band 620 10 gram
7 garlic 1000 5 gram
8 salt 1000 10 gram
9 whitepeper 1000 5 gram
10 sugar 1000 10 gram
11 Knor rostip 1000 20 gram
12 Bimoli oil 18000 30 Ml

Total Cost before Spoilage & Loss

Yiel : 10 Portion Spoilage 15%
Potential Cost
Cost Per Portion
Potential Sales 28%
Actual Sales Per Portion
% Cost Of Sales

Prapare by,
Lasmanto

Head Chef
HEET

Cost/Unit Coct Total Cost Cost/Pack

5,000.00 5.00 750.00 75.00
5,000.00 5.00 750.00 75.00
20,000.00 20.00 1,000.00 100.00
20,000.00 20.00 3,000.00 300.00
14,000.00 14.00 2,100.00 210.00
40,000.00 64.52 645.16 64.52
19,000.00 19.00 95.00 9.50
6,500.00 6.50 65.00 6.50
110,000.00 110.00 550.00 55.00
10,600.00 10.60 106.00 10.60
60,000.00 60.00 1,200.00 120.00
24,000 1 40 4.00

1,030.12
154.52
1,184.63
1,184.63
4,230.83
12,000.00
9.87%

Approved By,

Direksi
 STANDARD RECIPE SHEET

RECEIPE NO :
NAME OF MENU : Cap cay Baso
COST PRICE : 1,664.92
15% MISC PROD : 249.74
TOTAL COST : Rp 1,914.65

15,000.00 SELL PRICE Tax Exc

1.21 TAX & SERVICE
18,150.00 SELL PRICE Tax Inc
10.55 % COST Tax Inc
12.76 % COST Tax Exc

No Description U/conversi Qty Unit

1 chinese cabbage/Sawi putih 1000 150 gram
2 carrot/Wortel 1000 150 gram
3 Snow peas/Kacang kapri 1000 50 gram
4 Caisim 1000 100 gram
5 broccoli 1000 150 gram
6 cauliflower 1000 150 gram
7 Black Mushroom/Jamur kuping 1000 10 gram
8 Meat ball 1 5 PC
9 Oyter sauce 620 10 gram
10 garlic 1000 5 gram
11 salt 1000 10 gram
12 whitepeper 1000 5 gram
13 sugar 1000 10 gram
14 Knor rostip 1000 20 gram
15 Sagu Tani 1000 20 gram
16 Bimoli oil 18000 30 Ml

Total Cost before Spoilage & Loss

Yiel : 10 Portion Spoilage 15%
Potential Cost
Cost Per Portion
Potential Sales 28%
Actual Sales Per Portion
% Cost Of Sales

Prapare by,
Lasmanto
Head Chef
HEET

Cost/Unit Coct Total Cost Cost/Pack

5,000.00 5.00 750.00 75.00
5,000.00 5.00 750.00 75.00
20,000.00 20.00 1,000.00 100.00
5,000.00 5.00 500.00 50.00
20,000.00 20.00 3,000.00 300.00
14,000.00 14.00 2,100.00 210.00
120,000.00 120.00 1,200.00 120.00
900.00 900.00 4,500.00 450.00
40,000.00 64.52 645.16 64.52
19,000.00 19.00 95.00 9.50
6,500.00 6.50 65.00 6.50
110,000.00 110.00 550.00 55.00
10,600.00 10.60 106.00 10.60
60,000.00 60.00 1,200.00 120.00
7,400.00 7.40 148.00 14.80
24,000 1 40 4.00

1,664.92
249.74
1,914.65
1,914.65
6,838.05
15,000.00
12.76%

Approved By,
Direksi
 STANDARD RECIPE SHEET

RECEIPE NO :
NAME OF MENU : Cap cay Ayam
COST PRICE : 1,574.92
15% MISC PROD : 236.24
TOTAL COST : Rp 1,811.15

15,000.00 SELL PRICE Tax Exc

1.21 TAX & SERVICE
18,150.00 SELL PRICE Tax Inc
9.98 % COST Tax Inc
12.07 % COST Tax Exc

No Description U/conversi Qty Unit

1 chinese cabbage/Sawi putih 1000 150 gram
2 carrot/Wortel 1000 150 gram
3 Snow peas/Kacang kapri 1000 50 gram
4 Caisim 1000 100 gram
5 broccoli 1000 150 gram
6 cauliflower 1000 150 gram
7 Black Mushroom/Jamur kuping 1000 10 gram
8 Chicken fillet 1000 100 gram
9 Oyter sauce 620 10 gram
10 garlic 1000 5 gram
11 salt 1000 10 gram
12 whitepeper 1000 5 gram
13 sugar 1000 10 gram
14 Knor rostip 1000 20 gram
15 Sagu Tani 1000 20 gram
16 Bimoli oil 18000 30 Ml

Total Cost before Spoilage & Loss

Yiel : 10 Portion Spoilage 15%
Potential Cost
Cost Per Portion
Potential Sales 28%
Actual Sales Per Portion
% Cost Of Sales

Prapare by,
Lasmanto
Head Chef
HEET

Cost/Unit Coct Total Cost Cost/Pack

5,000.00 5.00 750.00 75.00
5,000.00 5.00 750.00 75.00
20,000.00 20.00 1,000.00 100.00
5,000.00 5.00 500.00 50.00
20,000.00 20.00 3,000.00 300.00
14,000.00 14.00 2,100.00 210.00
120,000.00 120.00 1,200.00 120.00
36,000.00 36.00 3,600.00 360.00
40,000.00 64.52 645.16 64.52
19,000.00 19.00 95.00 9.50
6,500.00 6.50 65.00 6.50
110,000.00 110.00 550.00 55.00
10,600.00 10.60 106.00 10.60
60,000.00 60.00 1,200.00 120.00
7,400.00 7.40 148.00 14.80
24,000 1 40 4.00

1,574.92
236.24
1,811.15
1,811.15
6,468.41
15,000.00
12.07%

Approved By,
Direksi
 STANDARD RECIPE SHEET

RECEIPE NO :
NAME OF MENU : Terong Balado
COST PRICE : 1,188.00
15% MISC PROD : 178.20
TOTAL COST : Rp 1,366.20

10,000.00 SELL PRICE Tax Exc

1.21 TAX & SERVICE
12,100.00 SELL PRICE Tax Inc
11.29 % COST Tax Inc
13.66 % COST Tax Exc

No Description U/conversi Qty Unit

1 Terong 1000 1000 gram
2 shallot 1000 10 gram
3 garlic 1000 5 gram
4 red Chili Big 1000 100 gram
5 tomato big 1000 200 gram
6 salt 1000 10 gram
7 white pepper 1000 5 gram
8 sugar 1000 10 gram
9 Knor rostip 1000 10 gram

Total Cost before Spoilage & Loss

Yiel : 10 Portion Spoilage 15%
Potential Cost
Cost Per Portion
Potential Sales 28%
Actual Sales Per Portion
% Cost Of Sales

Prapare by,
Lasmanto

Head Chef
HEET

Cost/Unit Coct Total Cost Cost/Pack

6,000.00 6.00 6,000.00 600.00
31,000.00 31.00 310.00 31.00
21,000.00 21.00 105.00 10.50
30,000.00 30.00 3,000.00 300.00
6,000.00 6.00 1,200.00 120.00
6,500.00 6.50 65.00 6.50
110,000.00 110.00 550.00 55.00
13,000.00 13.00 130.00 13.00
52,000.00 52.00 520.00 52.00

1,188.00
178.20
1,366.20
1,366.20
4,879.29
10,000.00
13.66%

Approved By,

Direksi
 STANDARD RECIPE SHEET

RECEIPE NO :
NAME OF MENU : Cap cay Seafood
COST PRICE : 2,273.25
15% MISC PROD : 340.99
TOTAL COST : Rp 2,614.24

20,000.00 SELL PRICE Tax Exc

1.21 TAX & SERVICE
24,200.00 SELL PRICE Tax Inc
10.80 % COST Tax Inc
13.07 % COST Tax Exc

No Description U/conversi Qty Unit

1 chinese cabbage/Sawi putih 1000 150 gram
2 carrot/Wortel 1000 150 gram
3 Snow peas/Kacang kapri 1000 50 gram
4 Caisim 1000 100 gram
5 broccoli 1000 150 gram
6 cauliflower 1000 150 gram
7 Black Mushroom/Jamur kuping 1000 10 gram
8 Oyter sauce 620 10 gram
9 garlic 1000 5 gram
10 salt 1000 10 gram
11 whitepeper 1000 5 gram
12 sugar 1000 10 gram
13 Knor rostip 1000 20 gram
14 Sagu Tani 1000 20 gram
15 squid/cumi 1000 50 gram
16 fish ball/bakso ikan 15 5 pcs
17 shrimps/udang 1000 30 gram
18 Bimoli oil 18000 30 Ml

Total Cost before Spoilage & Loss

Yiel : 10 Portion Spoilage 15%
Potential Cost
Cost Per Portion
Potential Sales 28%
Actual Sales Per Portion
% Cost Of Sales
Prapare by,
Lasmanto

Head Chef
HEET

Cost/Unit Coct Total Cost Cost/Pack

5,000.00 5.00 750.00 75.00
5,000.00 5.00 750.00 75.00
20,000.00 20.00 1,000.00 100.00
5,000.00 5.00 500.00 50.00
20,000.00 20.00 3,000.00 300.00
14,000.00 14.00 2,100.00 210.00
120,000.00 120.00 1,200.00 120.00
40,000.00 64.52 645.16 64.52
19,000.00 19.00 95.00 9.50
6,500.00 6.50 65.00 6.50
110,000.00 110.00 550.00 55.00
10,600.00 10.60 106.00 10.60
60,000.00 60.00 1,200.00 120.00
7,400.00 7.40 148.00 14.80
68,000.00 68.00 3,400.00 340.00
13,000.00 866.67 4,333.33 433.33
95,000.00 95.00 2,850.00 285.00
24,000 1 40 4.00

2,273.25
340.99
2,614.24
2,614.24
9,336.56
20,000.00
13.07%
Approved By,

Direksi
 STANDARD RECIPE SHEET

RECEIPE NO :
NAME OF MENU : Tumis Brokoli
COST PRICE : 2,136.50
15% MISC PROD : 320.48
TOTAL COST : Rp 2,456.98

15,000.00 SELL PRICE Tax Exc

1.21 TAX & SERVICE
18,150.00 SELL PRICE Tax Inc
13.54 % COST Tax Inc
16.38 % COST Tax Exc

No Description U/conversi Qty Unit

1 broccoli 1000 1000 gram
2 garlic 1000 10 gram
3 ginger/jahe 1000 20 gram
4 salt 1000 10 gram
5 white peper 1000 5 gram
6 sugar 1000 10 gram
7 Knorr rostip 1000 20 gram
8 Sagu Tani 1000 20 gram
9 Bimoli oil 18000 30 gram

Total Cost before Spoilage & Loss

Yiel : 10 Portion Spoilage 15%
Potential Cost
Cost Per Portion
Potential Sales 28%
Actual Sales Per Portion
% Cost Of Sales

Prapare by,
Lasmanto

Head Chef
HEET

Cost/Unit Coct Total Cost Cost/Pack

18,000.00 18.00 18,000.00 1,800.00
31,000.00 31.00 310.00 31.00
19,000.00 19.00 380.00 38.00
6,500.00 6.50 65.00 6.50
140,000.00 140.00 700.00 70.00
13,000.00 13.00 130.00 13.00
52,000.00 52.00 1,040.00 104.00
17,000.00 17.00 340.00 34.00
240,000.00 13.33 400.00 40.00

2,136.50
320.48
2,456.98
2,456.98
8,774.91
15,000.00
16.38%

Approved By,

Direksi
 STANDARD RECIPE SHEET

RECEIPE NO :
NAME OF MENU : gulai pakis
COST PRICE : 2,986.00
15% MISC PROD : 447.90
TOTAL COST : Rp 3,433.90

13,000.00 SELL PRICE Tax Exc

1.21 TAX & SERVICE
15,730.00 SELL PRICE Tax Inc
21.83 % COST Tax Inc
26.41 % COST Tax Exc

No Description U/conversi Qty Unit

1 pakis 1000 1000 gram
2 Shallot/Bawang merah 1000 10 gram
3 garlic/Bawang putih 1000 5 gram
4 turmeric fresh/kunyit utuh 1000 10 gram
5 turmeric leaf/Daun kunyit 1 0.25 ikat
6 cundle nut/Kemiri 1000 30 gram
7 coriander whole/Ketumbar biji 1000 5 gram
8 red chili curly/cabe merah keriting 1000 80 gram
9 cardamont/Kapulaga 1000 3 gram
10 lemon grass/Sereh 1000 10 gram
11 galangal/Laos 1000 30 gram
12 salt/Garam 1000 10 gram
13 white pepperLada putih 1000 5 gram
14 Sugar/Gula 1000 10 gram
15 Coconut milk/Satan kara 200 200 gram
16 Knorr rostip 1000 20 gram
17 Bimoli oil 18000 30 gram

Total Cost before Spoilage & Loss

Yiel : 10 Portion Spoilage 15%
Potential Cost
Cost Per Portion
Potential Sales 28%
Actual Sales Per Portion
% Cost Of Sales
Prapare by,
Lasmanto

Head Chef
HEET

Cost/Unit Coct Total Cost Cost/Pack

15,000.00 15.00 15,000.00 1,500.00
31,000.00 31.00 310.00 31.00
21,000.00 21.00 105.00 10.50
10,000.00 10.00 100.00 10.00
5,000.00 5,000.00 1,250.00 125.00
43,000.00 43.00 1,290.00 129.00
35,000.00 35.00 175.00 17.50
22,000.00 22.00 1,760.00 176.00
75,000.00 75.00 225.00 22.50
10,000.00 10.00 100.00 10.00
7,000.00 7.00 210.00 21.00
6,500.00 6.50 65.00 6.50
140,000.00 140.00 700.00 70.00
13,000.00 13.00 130.00 13.00
7,000.00 35.00 7,000.00 700.00
52,000.00 52.00 1,040.00 104.00
240,000.00 13.33 400.00 40.00

2,986.00
447.90
3,433.90
3,433.90
12,263.93
13,000.00
26.41%
Approved By,

Direksi
 STANDARD RECIPE SHEET

RECEIPE NO :
NAME OF MENU : Tumis Kangkung
COST PRICE : 1,103.00
15% MISC PROD : 165.45
TOTAL COST : Rp 1,268.45

10,000.00 SELL PRICE Tax Exc

1.21 TAX & SERVICE
12,100.00 SELL PRICE Tax Inc
10.48 % COST Tax Inc
12.68 % COST Tax Exc

No Description U/conversi Qty Unit

1 Water Spinach 1 8 ikat
2 shallot 1000 10 gram
3 garlic 1000 5 gram
4 red chili big 1000 20 gram
5 tomato big 1000 150 gram
6 salt 1000 10 gram
7 Knor rostip 1000 10 gram
8 sugar 1000 10 gram
9 Bimoli oil 18000 30 gram

Total Cost before Spoilage & Loss

Yiel : 10 Portion Spoilage 15%
Potential Cost
Cost Per Portion
Potential Sales 28%
Actual Sales Per Portion
% Cost Of Sales

Prapare by,
Lasmanto

Head Chef
HEET

Cost/Unit Coct Total Cost Cost/Pack

1,000.00 1,000.00 8,000.00 800.00
31,000.00 31.00 310.00 31.00
21,000.00 21.00 105.00 10.50
30,000.00 30.00 600.00 60.00
6,000.00 6.00 900.00 90.00
6,500.00 6.50 65.00 6.50
52,000.00 52.00 520.00 52.00
13,000.00 13.00 130.00 13.00
240,000.00 13.33 400.00 40.00

1,103.00
165.45
1,268.45
1,268.45
4,530.18
10,000.00
12.68%

Approved By,

Direksi
 STANDARD RECIPE SHEET

RECEIPE NO :
NAME OF MENU : Tumis sawi putih tahu
COST PRICE : 1,080.00
15% MISC PROD : 162.00
TOTAL COST : Rp 1,242.00

12,000.00 SELL PRICE Tax Exc

1.21 TAX & SERVICE
14,520.00 SELL PRICE Tax Inc
8.55 % COST Tax Inc
10.35 % COST Tax Exc

No Description U/conversi Qty Unit

1 chinese cabbage/sawi putih 1000 800 gram
2 carrot/wortel 1000 100 gram
3 bean curd/Tahu putih 1 3 pcs
4 shallot/Bawang merah 1000 10 gram
5 garlic/Bawang putih 1000 5 gram
7 tomato big 1000 150 gram
8 salt/Garam 1000 10 gram
9 whitepeper 1000 5 gram
10 sugar/gula 1000 10 gram
11 Knorr rostip 1000 20 gram
12 Bimoli oil 18000 30 Ml

Total Cost before Spoilage & Loss

Yiel : 10 Portion Spoilage 15%
Potential Cost
Cost Per Portion
Potential Sales 28%
Actual Sales Per Portion
% Cost Of Sales

Prapare by,
Lasmanto

Head Chef
HEET

Cost/Unit Coct Total Cost Cost/Pack

5,000.00 5.00 4,000.00 400.00
6,000.00 6.00 600.00 60.00
400.00 400.00 1,200.00 120.00
31,000.00 31.00 310.00 31.00
21,000.00 21.00 105.00 10.50
16,000.00 16.00 2,400.00 240.00
6,500.00 6.50 65.00 6.50
110,000.00 110.00 550.00 55.00
13,000.00 13.00 130.00 13.00
52,000.00 52.00 1,040.00 104.00
240,000.00 13.33 400.00 40.00

1,080.00
162.00
1,242.00
1,242.00
4,435.71
12,000.00
10.35%

Approved By,

Direksi
 STANDARD RECIPE SHEET

RECEIPE NO :
NAME OF MENU : Tumis Kacang panjang tahu
COST PRICE : 1,320.00
15% MISC PROD : 198.00
TOTAL COST : Rp 1,518.00

12,000.00 SELL PRICE Tax Exc

1.21 TAX & SERVICE
14,520.00 SELL PRICE Tax Inc
10.45 % COST Tax Inc
12.65 % COST Tax Exc

No Description U/conversi Qty Unit

1 Kacang panjang 1000 800 gram
2 carrot/wortel 1000 100 gram
3 bean curd/Tahu putih 1 3 pcs
4 shallot/Bawang merah 1000 10 gram
5 garlic/Bawang putih 1000 5 gram
7 tomato big 1000 150 gram
8 salt/Garam 1000 10 gram
9 whitepeper 1000 5 gram
10 sugar/gula 1000 10 gram
11 Knorr rostip 1000 20 gram
12 Bimoli oil 18000 30 Ml

Total Cost before Spoilage & Loss

Yiel : 10 Portion Spoilage 15%
Potential Cost
Cost Per Portion
Potential Sales 28%
Actual Sales Per Portion
% Cost Of Sales

Prapare by,
Lasmanto

Head Chef
HEET

Cost/Unit Coct Total Cost Cost/Pack

8,000.00 8.00 6,400.00 640.00
6,000.00 6.00 600.00 60.00
400.00 400.00 1,200.00 120.00
31,000.00 31.00 310.00 31.00
21,000.00 21.00 105.00 10.50
16,000.00 16.00 2,400.00 240.00
6,500.00 6.50 65.00 6.50
110,000.00 110.00 550.00 55.00
13,000.00 13.00 130.00 13.00
52,000.00 52.00 1,040.00 104.00
240,000.00 13.33 400.00 40.00

1,320.00
198.00
1,518.00
1,518.00
5,421.43
12,000.00
12.65%

Approved By,

Direksi
 STANDARD RECIPE SHEET

RECEIPE NO :
NAME OF MENU : gulai nangka muda
COST PRICE : 2,577.28
15% MISC PROD : 386.59
TOTAL COST : Rp 2,963.87

12,000.00 SELL PRICE Tax Exc

1.21 TAX & SERVICE
14,520.00 SELL PRICE Tax Inc
20.41 % COST Tax Inc
24.70 % COST Tax Exc

No Description U/conversi Qty Unit

1 Young jack fruit/Nangka muda 1000 1000 gram
2 Shallot 1000 10 gram
3 galic 1000 5 gram
4 turmeric fresh 1000 10 gram
5 turmeric leaf 1 0.2 Ikat
6 cundle nut 1000 50 gram
7 coriander whole 1000 5 gram
8 red chili curly 1000 100 gram
9 cardamont 1000 5 gram
10 salt 1000 10 gram
11 Bimoli oil 18000 30 Ml
12 Santan Kara 200 200 gram
13 Water 18000 1000 Ml
14 white peper 1000 5 gram
15 sugar 1000 10 gram
16 Knorr Rostip 1000 30 gram

Total Cost before Spoilage & Loss

Yiel : 10 Portion Spoilage 15%
Potential Cost
Cost Per Portion
Potential Sales 28%
Actual Sales Per Portion
% Cost Of Sales

Prapare by,
Lasmanto

Head Chef
HEET

Cost/Unit Coct Total Cost Cost/Pack

9,000.00 9.00 9,000.00 900.00
31,000.00 31.00 310.00 31.00
21,000.00 21.00 105.00 10.50
10,000.00 10.00 100.00 10.00
5,000.00 5,000.00 1,000.00 100.00
44,000.00 44.00 2,200.00 220.00
64,000.00 64.00 320.00 32.00
22,000.00 22.00 2,200.00 220.00
95,000.00 95.00 475.00 47.50
6,500.00 6.50 65.00 6.50
240,000.00 13.33 400.00 40.00
7,000.00 35.00 7,000.00 700.00
5,000.00 0.28 277.78 27.78
126,000.00 126.00 630.00 63.00
13,000.00 13.00 130.00 13.00
52,000.00 52.00 1,560.00 156.00

2,577.28
386.59
2,963.87
2,963.87
10,585.25
12,000.00
24.70%

Approved By,
Direksi
 STANDARD RECIPE SHEET

RECEIPE NO :
NAME OF MENU : Sambal goreng kentang
COST PRICE : 1,888.00
15% MISC PROD : 283.20
TOTAL COST : Rp 2,171.20

10,000.00 SELL PRICE Tax Exc

1.21 TAX & SERVICE
12,100.00 SELL PRICE Tax Inc
17.94 % COST Tax Inc
21.71 % COST Tax Exc

No Description U/conversi Qty Unit

1 Kentang dieng 1000 1000 gram
2 shallot 1000 10 gram
3 garlic 1000 5 gram
4 red Chili Big 1000 100 gram
5 tomato big 1000 200 gram
6 salt 1000 10 gram
7 white pepper 1000 5 gram
8 sugar 1000 10 gram
9 Knor rostip 1000 10 gram

Total Cost before Spoilage & Loss

Yiel : 10 Portion Spoilage 15%
Potential Cost
Cost Per Portion
Potential Sales 28%
Actual Sales Per Portion
% Cost Of Sales

Prapare by,
Lasmanto

Head Chef
HEET

Cost/Unit Coct Total Cost Cost/Pack

13,000.00 13.00 13,000.00 1,300.00
31,000.00 31.00 310.00 31.00
21,000.00 21.00 105.00 10.50
30,000.00 30.00 3,000.00 300.00
6,000.00 6.00 1,200.00 120.00
6,500.00 6.50 65.00 6.50
110,000.00 110.00 550.00 55.00
13,000.00 13.00 130.00 13.00
52,000.00 52.00 520.00 52.00

1,888.00
283.20
2,171.20
2,171.20
7,754.29
10,000.00
21.71%

Approved By,

Direksi
 STANDARD RECIPE SHEET

RECEIPE NO :
NAME OF MENU : Baked potatoes
COST PRICE : 1,888.00
15% MISC PROD : 283.20
TOTAL COST : Rp 2,171.20

10,000.00 SELL PRICE Tax Exc

1.21 TAX & SERVICE
12,100.00 SELL PRICE Tax Inc
17.94 % COST Tax Inc
21.71 % COST Tax Exc

No Description U/conversi Qty Unit

1 Kentang dieng 1000 1000 gram
2 shallot 1000 10 gram
3 garlic 1000 5 gram
4 red Chili Big 1000 100 gram
5 tomato big 1000 200 gram
6 salt 1000 10 gram
7 white pepper 1000 5 gram
8 sugar 1000 10 gram
9 Knor rostip 1000 10 gram

Total Cost before Spoilage & Loss

Yiel : 10 Portion Spoilage 15%
Potential Cost
Cost Per Portion
Potential Sales 28%
Actual Sales Per Portion
% Cost Of Sales

Prapare by,
Lasmanto

Head Chef
HEET

Cost/Unit Coct Total Cost Cost/Pack

13,000.00 13.00 13,000.00 1,300.00
31,000.00 31.00 310.00 31.00
21,000.00 21.00 105.00 10.50
30,000.00 30.00 3,000.00 300.00
6,000.00 6.00 1,200.00 120.00
6,500.00 6.50 65.00 6.50
110,000.00 110.00 550.00 55.00
13,000.00 13.00 130.00 13.00
52,000.00 52.00 520.00 52.00

1,888.00
283.20
2,171.20
2,171.20
7,754.29
10,000.00
21.71%

Approved By,

Direksi
 STANDARD RECIPE SHEET

RECEIPE NO :
NAME OF MENU : Baked potatoes
COST PRICE : 2,127.00
15% MISC PROD : 319.05
TOTAL COST : Rp 2,446.05

10,000.00 SELL PRICE Tax Exc

1.21 TAX & SERVICE
12,100.00 SELL PRICE Tax Inc
20.22 % COST Tax Inc
24.46 % COST Tax Exc

No Description U/conversi Qty Unit

1 Kentang dieng 1000 1000 gram
2 onion 1000 10 gram
3 garlic 1000 5 gram
4 Paprika merah 1000 100 gram
5 tomato big 1000 200 gram
6 salt 1000 10 gram
7 white pepper 1000 5 gram
8 sugar 1000 10 gram
9 Paprika Hijau 1000 10 gram

Total Cost before Spoilage & Loss

Yiel : 10 Portion Spoilage 15%
Potential Cost
Cost Per Portion
Potential Sales 28%
Actual Sales Per Portion
% Cost Of Sales

Prapare by,
Lasmanto

Head Chef
HEET

Cost/Unit Coct Total Cost Cost/Pack

13,000.00 13.00 13,000.00 1,300.00
20,000.00 20.00 200.00 20.00
25,000.00 25.00 125.00 12.50
55,000.00 55.00 5,500.00 550.00
6,000.00 6.00 1,200.00 120.00
6,500.00 6.50 65.00 6.50
110,000.00 110.00 550.00 55.00
13,000.00 13.00 130.00 13.00
50,000.00 50.00 500.00 50.00

2,127.00
319.05
2,446.05
2,446.05
8,735.89
10,000.00
24.46%

Approved By,

Direksi