LYCEUM OF THE PHILIPPINES UNIVERSITY – MANILA

Center for Career Services and Industry Relations

CATERING TENDER PROPOSAL

In Partial Fulfillment of the Requirements for the Course

Bachelor of Science in International Hospitality Management with specialization in Culinary

Arts and Kitchen Operations

SUBMITTED TO:

Ms. Maria Jholina Ordiz

Mrs. Faith Pineda

Internship Program Coordinator

SUBMITTED BY:

Julius Lorenz B. Monis

2013 - 13451

THM47, THM78, THM79

June 2020
 TABLE OF CONTENTS

1. Menu Proposal with Descriptive Copy: Menu Planning

2. Recipe Cost Worksheet

3. Sketch of Buffet Set-Up

4. Consolidated Market List

5. Equipment and Utensils Requisition

6. Food Cost Summary

7. Man-Power Requirement and Work Schedule

8. Sketch and Layout of Venue Set-Up

9. Projected Income Statement

10. Contract Provisions

 I. MENU PROPOSAL AND BUFFET THEME

THEME: Filipino

COLOR: Red and Blue

SOUP: Molo Soup

Molo Soup is or Filipino Dumpling soup is a fusion of Chinese and Filipino Cuisine it consists

Siomai Dumplings that is famous throughout the Philippines. It is a very tasty soup with while

dumplings.

STARCH: Rice

A starch made from “Palay”, rice is very famous among Asians especially among Filipinos. It is

usually cooked with Pandan Leaves to give a pleasant aroma on the rice.

VEGETABLES: Laing

Laing is a well- known “Bicolano Dish” that is made with Dried Taro (Gabi) Leaves, coconut

and chilies.

POULTRY: Chicken Afritada

A famous Filipino dish that is cooked in tomato sauce with potatoes, carrots and bellpepper.

PORK: Pork Adobo

Pork Adobo, arguably the most famous Filipino dish known all over the Philippines its made

with vinegar, soy sauce and bay leaves to give it a very delicate aroma.

BEEF: Bistek
“Bistek” short for Beef Steak is a famous dish that is made with calamansi ( Philippine Lime)

and soy sauce served with caramelized onions to give a very delicious taste.

DESSERT: Buko Pandan

Buko Pandan is a very famous dessert that is usually seen in gatherings in the Philippines it is a

mixture of buko (coconut), pandan extract and condensed milk to satisfy your sweet tooth.

DRINKS: Calamansi Juice

A refreshing drink the can quench your thirst. It is a sweet and sour drink made with calamansi.

Serve it in a glass with ice and enjoy.

 II. RECIPE COST WORKSHEET AND PROCEDURE
Molo Soup 40 pax QTY Unit Cost Total Cost
Ground Pork 1 ½ kg 230/kg 345
Molo Wrapper 10080 pcs 80/ pack (50pcs) 16098.75
Onion (minced) 250100 g 120/kg 3068
Garlic (minced) 100 g 140/kg 14
LeeksCorn 50250 g 25074/kg 520
Starch
Eggs 8 pcs 6/ pc 48
Carrots 250 g 110120/kg 27.5030
(minced)Onions
Fish Sauce 2 cups/ 120 g 80/ L 8.80
Garlic (minced) 250g 145/kg 36.25
TOTAL= 626.55496.5

 In a mixing bowl, mix ground pork, carrotsIn a pot over medium heat, combine chicken

broth and 100g of onions. seafood base and bring to a boil, stirring until seafood base is

dissolved.

 Add crab meat, corn and imitation crab. Continue to cook for about 1 to 2 minutes.

Season with salt and pepper to taste.

 Wrap, mixed ground pork with Molo wrapper. Make 60 pcs.

 Steam the dumplings.Cook for 35 – 40 mins.

 For the soup. In a pot, sauté garlic and onions.

 Add water. Let it boil.

 Cut remaining Molo wrapper to make a noodle.

 Add remaining Molo wrapper to the soup.

  Add dumplings.

 Put 1 cup of Fish sauce.

 Salt and pepper to taste

 Add chopped leaves.

 In a bowl, combine cornstarch and water and stir until cornstarch is dissolved and

mixture is smooth. Lower heat and add cornstarch mixture, whisking vigorously to

prevent lumps. Return to a boil for about 1 to 2 minutes, stirring regularly.

 Break the egg into the pot and with a fork, stir until egg is dispersed. Continue to cook for

1 minute or until egg is set. Ladle soup into bowls and garnish with green onions. Serve

hot.

RicePOTATO 40 pax UNIT COST TOTAL COST

SALAD WITH QTY
BACON BITS
Baby Potatoes 2kg 80/kg 160
Eggs 8 pcs 6/pc 48
RiceMayonnaise 4¾ kg 60180/kg 240135
Pandan 250 g¼ kg 120388/kg 3091.5
LeavesChicken
Broth
White Vinegar ¼L 55/L 0.25
Salt 5g 15 /kg 3
Pepper 5g 300/kg 5
Green Onions 3/4kg 110/kg 82.5
Bacon ½ kg 316/ kg 158
TOTAL= 270.00683.25
 Wash rice thoroughly.

 Add pandan leaves.

 Add right amount of water then cook.

  Put the potatoes in a medium saucepan and cover with cold water. Bring to a boil, then

reduce the heat to medium and cook until fork-tender, about 15 minutes. Meanwhile,

saute the bacon in a skillet over low heat until crispy, about 12 minutes. Drain on paper

towels.

 Put the eggs in a small saucepan and cover with cold water. Bring to a boil, then remove

from the heat, cover and let stand 6 minutes. Drain and run under cold water to cool; peel

and chop.

 Drain the potatoes (do not rinse), transfer to a baking sheet and let cool 6 to 8 minutes. In

a small bowl, combine the vinegar, mayonnaise, mustard, scallions, red onion, sugar, and

salt and pepper to taste. Transfer the potatoes to a large bowl and add the bacon and hard-

cooked eggs; fold in the mayonnaise mixture. Serve at room temperature.

LaingMIXED 40 pax QTY UNIT COST TOTAL COST

VEGETABLES
Dried Taro 3 kg1/2kg 60110/kg 180
LeavesCarrots
(medium)
Pork (Small 1 kg 230/kg 230
Cubes)
Cayenne Pepper 100 g 180/kg 18
Onion (minced) 250100 g 120/kg 3068
Garlic (minced) 250g 145/kg 36.25
Ginger 250g 130/kg 32.50
Coconut Cream 3 kg 120/kg 360
TOTAL= 886.75

 In a large pan, sauté ginger, garlic and onions.

 Add cubed pork. Simmer for 10 -15 mins.
 Add Dried Taro Leaves.
 Add coconut cream, mix well.
 Simmer for 15-20 mins, stir occasionally don’t let it stick to the pan.
 Add cayenne pepper. Salt & pepper to taste.
Chicken 40 PAX QTY UNIT COST TOTAL COST
Afritada
Chicken 3kg 260/kg 780
(chopped)
Potato 1kg 120/kg 120
Carrots 1kg 120/kg 120
Bellpepper 1/2kg 140/kg 70
Onion (minced) 250100 g 120/kg 3068
Garlic (minced) 250g 145/kg 36.25
Tomato Sauce 500g 34/250g pack 68
TOTAL= 1,224.25

 In a large pan, sauté garlic, onion and tomatoes.

 Add chopped chicken, simmer for 10 mins.

 Add tomato sauce, stir and simmer for 15 mins.

 Add potatoes, carrots and bellpepper. Wait until tender.

 Serve.

Pork Adobo 40 PAX QTY UNIT COST TOTAL COST

Pork 3kg 230/kg 690
Soy Sauce 500ml 40/L 20
White Vinegar 400ml 40/L 16
Garlic (minced) 250g 145/kg 36.25
Bayleaf 1 pack 10/pack 10
Pepper 50 g 220/kg 10
TOTAL= 782.25
 In a pan add all ingredients and mix.

 Add about 2 cups of water.

 Turn on heat to a medium then let it simmer.

  Do an occasional mixing until pork is tender.

 Heat oil on a different pan.

 Fry the pork until brown.

 Put back pork to the sauce and let it boil for about 10 mins.

Bistek 40 pax QTY UNIT COST TOTAL COST

Beef sirloin 3 kg 360/kg 1,080
steak
Calamansi 1/2kg 80/kg 40
Onion 500g 110/kg 55
Soy Sauce 500ml 40/L 20
TOTAL= 1,195
 For the marinate. Squeeze calamansi and mix with soy sauce.

 Add the marinate to the beef.

 In a frying pan over medium heat, heat oil. Then fry beef.

 Fry onions.

 Add the sauce from the marinate then simmer for 10 mins or until sauce is thick.

Buko Pandan 40 PAX QTY UNIT COST TOTAL COST

Coconut 1 ½ kg 100/kg 150
Gulaman 20 pcs 5/pc 100
(Green) (Cubed)
Cream 1.5L 70/250ml 420
Condensed Milk 600ml 80/300ml 160
TOTAL= 830.00
 In a shallow mixing bowl. Mix all ingredients.

 Put inside the refrigerator and let it cool.

Calamansi 40 pax QTY UNIT COST TOTAL COST
Juice
Calamansi 3kg 80/kg 240
Water
Sugar (White) 1kg 70/kg 70
Honey 100ml 250/250ml 100
TOTAL= 410
 Squeeze all the juice from the calamansi make sure to remove the bones inside the lime.

 Mix extract with water and other ingredients.

 Serve in a glass with ice.

III. SKETCH OF BUFFET SET UP TABLE

Since this type of buffet is self-service, I made it simple. Plates and glasses are located at the
buffet table

IV. CONSOLIDATED MARKETLIST

ASIAN CUISINE (20 PAX)
INGREDIENTS 40 pax QTY Unit Cost Total Cost
(multiplied by
2)
Ground Pork 1 ½ kg 230/kg 345
Molo Wrapper 10080 pcs 80/ pack (50pcs) 16098.75
Onion 1250100 g 120/kg 15068
LeeksCorn 50250 g 25074/kg 520
Starch
Carrots 250 g 110120/kg 27.5030
(minced)Onions
Fish Sauce 2 cups/ 120 g 80/ L 8.80
Garlic 1kg 145/kg 145
RiceMayonnaise 4¾ kg 60180/kg 240135
Pandan 250 g¼ kg 120388/kg 3091.5
LeavesChicken
Broth
Dried Taro 3 kg1/2kg 60110/kg 180
LeavesCarrots
(medium)
Pork 4 kg 230/kg 920
Cayenne Pepper 100 g 180/kg 18
Ginger 250g 130/kg 32.50
Coconut Cream 3 kg 120/kg 360
Chicken 3kg 260/kg 780
(chopped)
Potato 1kg 120/kg 120
Carrots 1kg 120/kg 120
Bellpepper 1/2kg 140/kg 70
Tomato Sauce 500g 34/250g pack 68
Soy Sauce 1L 40/L 40
White Vinegar 400ml 40/L 16
Bayleaf 1 pack 10/pack 10
Pepper 50 g 220/kg 10
Beef sirloin steak 3 kg 360/kg 1,080
Calamansi 1/2kg 80/kg 40
Coconut 1 ½ kg 100/kg 150
Gulaman (Green) 20 pcs 5/pc 100
(Cubed)
Cream 1.5L 70/250ml 420
Condensed Milk 600ml 80/300ml 160
White Sugar 150 g 60/kg 10
Calamansi 3kg 80/kg 240
Water
Sugar (White) 1kg 70/kg 70
Honey 100ml 250/250ml 100
Oil 5L 120/L 600
Total: 6,824.80
V. EQUIPMENTS AND UTENSIS REQUISITION
FOR THE KITCHEN:
Equipments & Utensils Qty
Mixing Bowl 3
 Large Frying Pan 4
Large Mixing Bowl 3
Utility Knife 6
Butcher Knife 3
Measuring Cups 2 sets
Chopping Board (Red) 2
Chopping Board (White) 2
Chopping Board (Green) 2
Wire Whisk 2
Spoon 10
Sauce Pan 1
Solid Spoon 3
Slotted Spoon 2
Wooden Spoon 2
Peeler 3
Rubber Spatula 2

FOR THE BUFFET SET UP:

 Equipments & Utensils Qty
Food Pan 10
Soup Warmer 1
Serving Spoon 8
Drinks Container 2
Pitcher 8
Table Napkin 40
Dinner Plate 40
Soup Bowl 40
High Ball Glass 40
Dinner Spoon 50
Dinner Fork 50
Dinner Knife 50
Salad Spoon 30
Water Goblet 40
Dessert Bowl 30
Square Table 5
Chairs 30
Red Table Cloth 5
Blue Buffet Runners 2
White Chair Covers 30
Blue Table Runners 5
Blue Table Cloth (Skirting) 8

VI. FOOD COST SUMMARY:

CAPITAL FOR FOOD: 7,000

CAPITAL FOR BUFFET SET UP: 3,000

TOTAL FOOD COST: 6,824.80

FOOD COST per PAX: 6,824.80/20 PAX= 341.24

FOOD COST PERCENTAGE : .35 or 35%

TOTAL FOOD COST PERCENTAGE : 341.24 X .30 = 119.43 + 341.24 = 460.67

LABOR COST : Minimum Wage (537.00) X 9 = 4,833

TOTAL COST (LABOR COST + FOOD COST) = 6, 824.80 + 4,833 = 11,657.80

PRICE PER PAX : 11,657.80 / 20 = 582.89

INCOME PER PAX : 582.89 X .35 = 204.00

TOTAL PRICE PER PAX : 582.89+ 204.00 = 787.00

VII. Man-Power Requirement and Work Schedule

Time of Catering Event : 7pm – 10 :00 pm
 3 Kitchen Staff (8:00am-6:00pm)

 1 Steward (8:00am-6:00pm)

 3 Food and Beverage Servers (3:00pm-11:00pm)

 1 Janitors (3:00pm-11:00pm)

 1 Driver (3:00pm-11:00pm)

VIII. Sketch and Layout of the Venue

 IX. PROJECTED INCOME STATEMENT

RENZ’S CATERING INCOME STATEMENT

Revenues
Sales P 15,740
Expenses Total: 15,740
Food 6,824
Labor 4,833 Total:11,657

NET INCOME: P 4,083.00

 X. Contract Provision

Catering Services Agreement

This Catering Services Agreement, hereinafter referred to as "Agreement," is entered into and
made effective on 23rd of June 2020 by and between the following parties:
Renzo’s Kitchen ("Caterer"), a limited liability company, organized under the laws of the
Philippines, having its principal place of business at the following address:
2628 Tramo Street, Pasay City, Philippines
and
________ ("Client"), a limited liability company, organized under the laws of the Philippines,
having its principal place of business at the following address:
________
Client and Caterer may be referred to individually as "Party" and collectively as the "Parties."

RECITALS:
WHEREAS, Client wishes to retain Caterer to provide certain Catering Services (as defined
below);
WHEREAS, Caterer has the skills, qualifications, and expertise required to provide the Catering
Services to the Client;
WHEREAS, Caterer wishes to render such Catering Services to Client.
NOW, therefore, in consideration of the promises and covenants contained herein, as well as
other good and valuable consideration (the receipt and sufficiency of which is hereby
acknowledged), the Parties do hereby agree as follows:

Article 1 – DEFINITIONS OF TERMS

A) "Event" shall be used to refer to the following specific event where the Caterer will be
providing the Catering Services: ________
B) "Catering Services" shall be used to refer to the following specific services that the Caterer
will provide to the Client under the terms and conditions set forth herein: ________
C) "Event Details" shall be used to refer to the following specific details regarding the Event:
Type of Event: ________
Date of Event: ________
Time of Event: ________
Address of Event: ________
Number of People: ________

D) "Fees" shall be used to refer to the payment Client will pay to Service Provide for the
rendering of the Catering Services. Specifically, the fees shall be as follows:
PHP 888/person (Adult)
PHP 698/person (Children below 4 ft.)

Article 2 - AGREEMENT
Subject to the terms and conditions of this Agreement, Caterer hereby agrees to render the
Catering Services to Client, at the Event described herein, utilizing all the Event Details as
directed and Client agrees to pay Caterer the Fees required for the Catering Services.

Article 3 - MENU
The menu Caterer serves shall be as follows ("Menu"):
(Please refer to I. Menu Proposal and Buffet Theme)
Caterer shall be permitted to make small changes to the Menu if ingredients cannot be found
after reasonable effort.

Article 4 - STAFF OR EMPLOYEES:

The Caterer shall only utilize the following staff or employees to assist in the provision of the
Catering Services, as these individuals are hereby approved and agreed to by Client:

Article 5 - FEES
The Client agrees to pay the Caterer the required Fees, as outlined elsewhere in this Agreement,
for the provision of the Catering Services, subject to the following terms and conditions:
A) Deposit. The deposit amount due for the Catering Services is PHP________ (________).
B) Payment Due. Payment is due on ________
C) Method of Payment. Caterer will accept the following forms of payment: Cash or Credit Card
Only
D) Expenses. The Caterer is permitted to charge for all reasonable and necessary costs and
expenses incurred in performing the Catering Services, including but not limited to traveling and
photocopying, subject to agreement from the Client.
E) Tax Statement. Any and all charges payable under this Agreement are exclusive of taxes,
surcharges, or other amounts assessed by state or federal governments. Taxes imposed upon or
required to be paid by Client or Caterer shall be the sole and exclusive responsibility of each,
respectively.

Article 6 - COST FLUCTUATION

Client understands and acknowledges that the cost of Menu items and ingredients may fluctuate.
If costs fluctuate to the extent it will no longer be profitable for Caterer to undertake this job,
Client agrees that Client may:
a.) Cover any additional cost; or
b.) Substitute other Menu items.

Article 7 - EVENT CHANGES

Changes to the number of guests, Menu items requested, dates or venues must be made no later
than five (5) days prior the event. Any changes made past this deadline will be subject to a
penalty charge as follows:
________

Article 8 - CANCELLATION
If the Event is canceled after the execution of this contract through no fault of the Caterer,
Caterer shall be entitled to at least eighty percent (80%) of the total event costs.

Article 9 - COMPLIANCE
Caterer shall comply with all local, state, and Federal laws regarding the preparation and service
of food.
Article 10 - WARRANTIES
The Caterer represents and warrants that it will perform the Catering Services using reasonable
care and skill for a Caterer in their field.

Article 11 - LIMITATION OF LIABILITY

Except in cases of death or personal injury caused by either Party's negligence, either Party's
liability in contract, tort or otherwise arising through or in connection with this Agreement or
through or in connection with the completion of obligations under this Agreement shall be
limited to Fees paid by the Client to the Caterer.
To the extent it is lawful, neither Party shall be liable to the other Party in contract, tort,
negligence, breach of statutory duty or otherwise for any loss, damage, costs or expenses of any
nature whatsoever incurred or suffered by that other Party of an indirect or consequential nature
including without limitation any economic loss, data loss, loss of goodwill, or other loss of
turnover, profits, or business.

Article 12 - INDEMNITY & INSURANCE

Client hereby agrees to indemnify Caterer, and all of Caterer's agents, employees, and
representatives against any and all damage, liability, and loss, as well as legal fees and costs
incurred, as a result of the Catering Services, rendered this Agreement or any transaction or
matter connected with the Catering Services or the relationship between Caterer and Client. This
clause shall not be read to provide indemnification for any Party if a competent court of law,
rendering a final judgment, holds that the bad faith, gross negligence, or willful misconduct of
the Party caused the damage, liability, or loss.
Caterer shall carry general liability insurance throughout the duration of the Parties' relationship.

Article 13 - TERMINATION
This Agreement will terminate at the conclusion of the Event.
This Agreement may also be terminated by either party, upon notice in writing if the other party
becomes unable to perform its duties hereunder, including a duty to pay or a duty to perform.
This Agreement may be terminated by the Caterer if the Client fails to pay any requisite Fees.
The Caterer may terminate the Agreement immediately, with no notice period, in writing.
If this Agreement is terminated before the expiration of its natural term, Client hereby agrees to
pay for all Catering Services rendered up to the date of termination, and for any and all
expenditure due for payment after the date of termination for commitments reasonably made and
incurred by Caterer related to the rendering of Catering Services prior to the date of termination.
Any termination of under this subpart shall not affect the accrued rights or liabilities of either
Party under this Agreement or at law and shall be without prejudice to any rights or remedies
either Party may be entitled to. Any provision or subpart of this Agreement which is meant to
continue after termination or come into force at or after termination shall not be affected by this
subpart.

Article 15 - GENERAL PROVISIONS

A) GOVERNING LAW. This Agreement shall be governed in all respects by the laws of the state
of Alabama and any applicable federal law. Both Parties consent to jurisdiction under the state
and federal courts within the state of Alabama. The Parties agree that this choice of law, venue,
and jurisdiction provision is not permissive, but rather mandatory in nature.
B) AMENDMENTS. This Agreement may only be amended in writing signed by both Parties.
C) NO WAIVER: None of the terms of this Agreement shall be deemed to have been waived by
any act or acquiescence of either Party. Only an additional written agreement can constitute
waiver of any of the terms of this Agreement between the Parties. No waiver of any term or
provision of this Agreement shall constitute a waiver of any other term or provision or of the
same provision on a future date. Failure of either Party to enforce any term of this Agreement
shall not constitute waiver of such term or any other term.
D) SEVERABILITY. If any provision or term of this Agreement is held to be unenforceable,
then this Agreement will be deemed amended to the extent necessary to render the otherwise
unenforceable provision, and the rest of the Agreement, valid and enforceable. If a court declines
to amend this Agreement as provided herein, the invalidity or unenforceability of any provision
of this Agreement shall not affect the validity or enforceability of the remaining terms and
provisions, which shall be enforced as if the offending term or provision had not been included in
this Agreement.
G) ENTIRE AGREEMENT. This Agreement constitutes the entire agreement between the
Parties and supersedes any prior or contemporaneous understandings, whether written or oral.
H) FORCE MAJEURE. Caterer is not liable for any failure to perform due to causes beyond its
reasonable control including, but not limited to, acts of God, acts of civil authorities, acts of
military authorities, riots, embargoes, acts of nature and natural disasters, and other acts which
may be due to unforeseen circumstances.

Caterer:
Julius Lorenz B. Monis

Client:
________