RECIPE CARD

BANQUET
Recipe No. Item: Qty. Produced: Portion Size:
R-7/3 FRIED CHICKEN
Number of Portions: No. of Pax: 50 Date: No. of Pax: 100 Date: No. of Pax: 150 Date:
Unit Total Unit Total Unit Total
Ingredients Unit Qty. Cost Cost Unit Qty. Cost Cost Unit Qty. Cost Cost
Chicken Nos. 7 6.60 46.20 Nos. 13 6.60 85.80 Nos. 18.8 6.60 124.08
Marination ML 500 0.005 2.50 ML 900 0.005 4.50 L 1.3 5.00 6.50
Flour Gram 900 0.0006 0.54 Kg. 1.7 0.60 1.02 Kg. 2.4 0.60 1.44
Bread crumb Kg. 1.5 3.60 5.40 Kg. 2.8 3.60 10.08 Kg. 4 3.60 14.40
Salt Gram 0.00 Gram 0.00 Gram 0.00
White pepper Gram 5 0.0475 0.24 Gram 9 0.0475 0.43 Gram 13 0.0475 0.62
Oil for frying L 1 2.10 2.10 L 1.9 2.10 3.99 L 2.7 2.10 5.67
Garnish 0.00 0.00 0.00
Tomato Gram 350 0.003 1.05 Gram 665 0.003 2.00 Gram 960 0.003 2.88
Lemon Gram 290 0.0032 0.93 Gram 550 0.0032 1.76 Gram 790 0.0032 2.53
English parsley Gram 35 0.027 0.95 Gram 66 0.027 1.78 Gram 90 0.027 2.43

Total Cost 59.90 111.35 160.55

Add 5% 5 3.00 5 5.57 5 8.03
Net Cost 62.90 116.92 168.57
Cost per Portion 1.26 1.17 1.12
Selling Price
Cash Gross Profit
Food Cost Percentage
 RECIPE CARD
BANQUET
Recipe No. Item: Qty. Produced: Portion Size:
R-7/4 MARINATED GRILLED CHICKEN WITH GARLIC & HERBS
Number of Portions: No. of Pax: 50 Date: No. of Pax: 100 Date: No. of Pax: 150 Date:
Unit Total Unit Total Unit Total
Ingredients Unit Qty. Cost Cost Unit Qty. Cost Cost Unit Qty. Cost Cost
Chicken Nos. 7 6.60 46.20 Nos. 13 6.60 85.80 Nos. 18.5 6.60 122.10
Marination ML 500 0.005 2.50 ML 900 0.005 4.50 ML 1.3 0.005 0.01
Oil ML 280 0.0021 0.59 ML 500 0.0021 1.05 ML 725 0.0021 1.52
Oregano Gram 5 0.028 0.14 Gram 9 0.028 0.25 Gram 13 0.028 0.36
Thyme leaves Gram 5 0.068 0.34 Gram 9 0.068 0.61 Gram 13 0.068 0.88
Garnish 0.00 0.00 0.00
Grilled tomato Gram 400 0.003 1.20 Gram 760 0.003 2.28 Kg. 1.1 3.00 3.30
Lemon Gram 380 0.0032 1.22 Gram 722 0.0032 2.31 Kg. 1 3.25 3.25
Green pepper Gram 106 0.003 0.32 Gram 190 0.003 0.57 Gram 270 0.003 0.81
English parsley Gram 50 0.027 1.35 Gram 90 0.027 2.43 Gram 130 0.027 3.51
Garlic Gram 0.00 Gram 0.00 Gram 0.00

Total Cost 53.85 99.80 135.75

Add 5% 5 2.69 5 4.99 5 6.79
Net Cost 56.54 104.79 142.53
Cost per Portion 1.13 1.05 0.95
Selling Price
Cash Gross Profit
Food Cost Percentage
 RECIPE CARD
BANQUET
Recipe No. Item: Qty. Produced: Portion Size:
R-7/7 CHICKEN TAJIN
Number of Portions: No. of Pax: 50 Date: No. of Pax: 100 Date: No. of Pax: 150 Date:
Unit Total Unit Total Unit Total
Ingredients Unit Qty. Cost Cost Unit Qty. Cost Cost Unit Qty. Cost Cost
Chicken Kg. 9 5.50 49.50 Kg. 17 5.50 93.50 Kg. 23 5.50 126.50
Onion Gram 950 0.0015 1.43 Kg. 1.8 1.50 2.70 Kg. 2.6 1.50 3.90
Saffron Pkt 1 8.86 8.86 Pkt 1.75 8.86 15.50 Pkt 2.6 8.86 23.04
Cinnamon Gram 90 0.01 0.90 Gram 170 0.01 1.70 Gram 250 0.01 2.50
Olive oil ML 350 0.0151 5.29 ML 665 0.0151 10.04 ML 960 0.0151 14.50
Butter Gram 200 0.0068 1.36 Gram 380 0.0068 2.58 Gram 550 0.0068 3.74
Salt Gram 35 0.0012 0.04 Gram 66 0.0012 0.08 Gram 95 0.0012 0.11
White pepper Gram 15 0.0475 0.71 Gram 28 0.0475 1.33 Gram 40 0.0475 1.90
Prunes Gram 500 0.011 5.50 Gram 950 0.011 10.45 Kg. 1.3 11.00 14.30
Sesame seeds Gram 35 0.005 0.18 Gram 66 0.005 0.33 Gram 95 0.005 0.48
Chicken stock L 5 3.62 18.10 L 9.5 3.62 34.39 L 13 3.62 47.06
Garnish 0.00 0.00 0.00
Red pepper Gram 260 0.008 2.08 Gram 490 0.008 3.92 Gram 700 0.008 5.60
Cucumber Gram 200 0.003 0.60 Gram 380 0.003 1.14 Gram 550 0.003 1.65
Carrots Gram 450 0.001 0.45 Gram 850 0.001 0.85 Kg. 1.2 1.00 1.20
Green beans Pkt 1 1.15 1.15 Pkt 1.9 1.15 2.18 Pkt 2.7 1.15 3.11

Total Cost 96.14 180.70 249.58

Add 5% 5 4.81 5 9.04 5 12.48
Net Cost 100.95 189.74 262.05
Cost per Portion 2.02 1.90 1.75
Selling Price
Cash Gross Profit
Food Cost Percentage
 RECIPE CARD
BANQUET
Recipe No. Item: Qty. Produced: Portion Size:
R-7/8 CHICKEN MANDI
Number of Portions: No. of Pax: 50 Date: No. of Pax: 100 Date: No. of Pax: 150 Date:
Unit Total Unit Total Unit Total
Ingredients Unit Qty. Cost Cost Unit Qty. Cost Cost Unit Qty. Cost Cost
Whole Chicken Nos. 7 6.60 46.20 Nos. 13.5 6.60 89.10 Nos. 19.5 6.60 128.70
Salt Gram 30 0.0012 0.04 Gram 50 0.0012 0.06 Gram 72 0.0012 0.09
Pepper Gram 20 0.0375 0.75 Gram 35 0.0375 1.31 Gram 50 0.0375 1.88
Saffron powder Gram 5 0.033 0.17 Gram 9 0.033 0.30 Gram 13 0.033 0.43
Mandi rice Portion 40 0.64 25.60 Portion 75 0.64 48.00 Portion 110 0.64 70.40
Garnish 0.00 0.00 0.00
Lemon Gram 300 0.0032 0.96 Gram 570 0.0032 1.82 Gram 820 0.0032 2.62
Onion Gram 400 0.0015 0.60 Gram 760 0.0015 1.14 Kg. 1.1 1.50 1.65
Green chilli Gram 100 0.005 0.50 Gram 190 0.005 0.95 Gram 770 0.005 3.85
Cashew nuts Gram 250 0.032 8.00 Gram 475 0.032 15.20 Gram 680 0.032 21.76
Pine nuts Gram 100 0.06 6.00 Gram 190 0.06 11.40 Gram 270 0.06 16.20
Tomato Gram 380 0.003 1.14 Gram 722 0.003 2.17 Kg. 1 3.00 3.00

Total Cost 89.95 171.45 250.57

Add 5% 5 4.50 5 8.57 5 12.53
Net Cost 94.45 180.02 263.10
Cost per Portion 1.89 1.80 1.75
Selling Price
Cash Gross Profit
Food Cost Percentage
 RECIPE CARD
BANQUET
Recipe No. Item: Qty. Produced: Portion Size:
R-7/9 SESAME FRIED CHICKEN
Number of Portions: No. of Pax: 50 Date: No. of Pax: 100 Date: No. of Pax: 150 Date:
Unit Total Unit Total Unit Total
Ingredients Unit Qty. Cost Cost Unit Qty. Cost Cost Unit Qty. Cost Cost
Chicken Nos. 7 6.60 46.20 Nos. 13 6.60 85.80 Nos. 18.8 6.60 124.08
Mustard Gram 50 0.007 0.35 Gram 95 0.007 0.67 Gram 135 0.007 0.95
Flour Kg. 1 0.60 0.60 Kg. 1.9 0.60 1.14 Kg. 2.7 0.60 1.62
Salt Gram 10 0.0012 0.01 Gram 19 0.0012 0.02 Gram 27 0.0012 0.03
White pepper Gram 5 0.0475 0.24 Gram 9 0.0475 0.43 Gram 13 0.0475 0.62
Egg Nos. 12 0.26 3.12 Nos. 22 0.26 5.72 Nos. 31 0.26 8.06
Oil for frying L 2 2.10 4.20 L 3.8 2.10 7.98 L 5.5 2.10 11.55
Milk ML 400 0.00292 1.17 ML 760 0.00292 2.22 L 1.1 2.92 3.21
Sesame seeds Gram 50 0.006 0.30 Gram 95 0.006 0.57 Gram 135 0.006 0.81
Baking powder Gram 10 0.015 0.15 Gram 19 0.015 0.29 Gram 27 0.015 0.40
Garnish 0.00 0.00 0.00
Tomato Gram 250 0.003 0.75 Gram 475 0.003 1.43 Gram 680 0.003 2.04
Lemon Gram 290 0.0032 0.93 Gram 550 0.0032 1.76 Gram 790 0.0032 2.53
English parsley Gram 35 0.027 0.95 Gram 66 0.027 1.78 Gram 90 0.027 2.43

Total Cost 58.96 109.80 158.33

Add 5% 5 2.95 5 5.49 5 7.92
Net Cost 61.91 115.29 166.25
Cost per Portion 1.24 1.15 1.11
Selling Price
Cash Gross Profit
Food Cost Percentage
 RECIPE CARD
BANQUET
Recipe No. Item: Qty. Produced: Portion Size:
R-7/11 ROAST CHICKEN WITH ORAGE SAUCE
Number of Portions: No. of Pax: 50 Date: No. of Pax: 100 Date: No. of Pax: 150 Date:
Unit Total Unit Total Unit Total
Ingredients Unit Qty. Cost Cost Unit Qty. Cost Cost Unit Qty. Cost Cost
Chicken Nos. 5 6.60 33.00 Nos. 9.5 6.60 62.70 Nos. 14 6.60 92.40
Onion Gram 300 0.0015 0.45 Gram 570 0.0015 0.86 Gram 826 0.0015 1.24
Carrot Gram 200 0.001 0.20 Gram 380 0.001 0.38 Gram 550 0.001 0.55
Celery Gram 200 0.017 3.40 Gram 380 0.017 6.46 Gram 550 0.017 9.35
Leeks Gram 180 0.019 3.42 Gram 342 0.019 6.50 Gram 496 0.019 9.42
Garlic Gram 130 0.0035 0.46 Gram 247 0.0035 0.86 Gram 358 0.0035 1.25
Orange for juice Kg. 2 2.50 5.00 Kg. 3.8 2.50 9.50 Kg. 5.51 2.50 13.77
Orange Gram 500 0.0025 1.25 Gram 950 0.0025 2.38 Kg. 1.38 2.50 3.45
Butter Gram 300 0.0068 2.04 Gram 570 0.0068 3.88 Gram 826 0.0068 5.62
Cream ML 300 0.0091 2.73 ML 570 0.0091 5.19 ML 826 0.0091 7.52
Garnishing 2.96 5.57 8.13
English parsley Gram 10 0.00 Gram 19 0.00 Gram 27 0.00
Red pepper Gram 200 0.00 Gram 380 0.00 Gram 550 0.00
Tomato Gram 300 0.00 Gram 570 0.00 Gram 826 0.00

Total Cost 54.91 104.27 152.70

Add 5% 5 2.75 0.00 5 7.64
Net Cost 57.65 104.27 160.34
Cost per Portion 1.15 1.04 1.07
Selling Price
Cash Gross Profit
Food Cost Percentage
 RECIPE CARD
BANQUET
Recipe No. Item: Qty. Produced: Portion Size:
R-7/12 POLLO ALLA CACCIATORA
Number of Portions: No. of Pax: 50 Date: No. of Pax: 100 Date: No. of Pax: 150 Date:
Unit Total Unit Total Unit Total
Ingredients Unit Qty. Cost Cost Unit Qty. Cost Cost Unit Qty. Cost Cost
Chicken Nos. 6 6.60 39.60 Nos. 11 6.60 72.60 Nos. 17 6.60 112.20
Salt Gram 15 0.0012 0.02 Gram 28 0.0012 0.03 Gram 40 0.0012 0.05
Pepper Gram 10 0.0375 0.38 Gram 19 0.0375 0.71 Gram 27 0.0375 1.01
Onion Gram 350 0.0015 0.53 Gram 665 0.0015 1.00 Gram 965 0.0015 1.45
Garlic Gram 120 0.0035 0.42 Gram 220 0.0035 0.77 Gram 330 0.0035 1.16
White grape for juice ML 140 0.0038 0.53 ML 266 0.0038 1.01 ML 386 0.0038 1.47
Chicken cubes Pcs 5 0.043 0.21 Pcs 9 0.43 3.87 Pcs 11 0.43 4.73
Basil Gram 5 0.55 2.75 Gram 10 0.55 5.50 Gram 15 0.55 8.25
Sugar Gram 20 0.0015 0.03 Gram 38 0.0015 0.06 Gram 55 0.0015 0.08
Anchovy fillets Can 3 7.50 22.50 Can 5.7 7.50 42.75 Can 8.27 7.50 62.03
Oregano Gram 5 0.028 0.14 Gram 8 0.028 0.22 Gram 11 0.028 0.31
Parsley Bunch 0.25 1.00 0.25 Bunch 0.5 1.00 0.50 Bunch 0.75 1.00 0.75
Black olives Gram 120 0.006 0.72 Gram 220 0.006 1.32 Gram 330 0.006 1.98
Peeled tomato Can 1 9.75 9.75 Can 1.9 9.75 18.53 Can 2.7 9.75 26.33
Olive oil ML 120 0.0151 1.81 ML 220 0.0151 3.32 ML 330 0.0151 4.98

Total Cost 79.64 152.19 226.76

Add 5% 5 3.98 0.00 5 11.34
Net Cost 83.62 152.19 238.10
Cost per Portion 1.67 1.52 1.59
Selling Price
Cash Gross Profit
Food Cost Percentage
 RECIPE CARD
BANQUET
Recipe No. Item: Qty. Produced: Portion Size:
R-7/14 CHICKEN ZINGARA
Number of Portions: No. of Pax: 50 Date: No. of Pax: 100 Date: No. of Pax: 150 Date:
Unit Total Unit Total Unit Total
Ingredients Unit Qty. Cost Cost Unit Qty. Cost Cost Unit Qty. Cost Cost
Chicken Nos. 5.5 6.60 36.30 Nos. 10.5 6.60 69.30 Nos. 15 6.60 99.00
Demiglaze L 2.3 3.86 8.88 L 4.37 3.86 16.87 L 6.34 3.86 24.47
Tomato sauce L 1 5.29 5.29 L 1.9 5.29 10.05 L 2.75 5.29 14.55
Mushroom Gram 300 0.0083 2.49 Gram 570 0.0083 4.73 Gram 826 0.0083 6.86
Beef ham Gram 300 0.027 8.10 Gram 570 0.027 15.39 Gram 826 0.027 22.30
Onion Gram 400 0.0015 0.60 Gram 760 0.0015 1.14 Kg. 1.1 1.50 1.65
Red pepper Gram 120 0.008 0.96 Gram 228 0.008 1.82 Gram 330 0.008 2.64
Green pepper Gram 120 0.003 0.36 Gram 228 0.003 0.68 Gram 330 0.003 0.99
Butter Gram 300 0.0068 2.04 Gram 570 0.0068 3.88 Gram 826 0.0068 5.62
Salt Gram 15 0.0012 0.02 Gram 28 0.0012 0.03 Gram 40 0.0012 0.05
Pepper Gram 10 0.0375 0.38 Gram 19 0.0375 0.71 Gram 27 0.0375 1.01
Garnish Gram 2.96 Gram 5.57 Gram 8.13

Total Cost 68.37 130.18 187.27

Add 5% 5 3.42 5 6.51 5 9.36
Net Cost 71.79 136.69 196.63
Cost per Portion 1.44 1.37 1.31
Selling Price
Cash Gross Profit
Food Cost Percentage
 RECIPE CARD
BANQUET
Recipe No. Item: Qty. Produced: Portion Size:
R-7/15 STIR FRIED CHICKEN WITH SESAME
Number of Portions: No. of Pax: 50 Date: No. of Pax: 100 Date: No. of Pax: 150 Date:
Unit Total Unit Total Unit Total
Ingredients Unit Qty. Cost Cost Unit Qty. Cost Cost Unit Qty. Cost Cost
Stir fried chicken Portion 50 66.49 Portion 100 119.45 Portion 150 171.04
Sesame seeds Gram 200 0.005 1.00 Gram 385 0.005 1.93 Gram 560 0.005 2.80

Total Cost 67.49 121.38 173.84

Add 5% 5 3.37 5 6.07 5 8.69
Net Cost 70.86 127.44 182.53
Cost per Portion 1.42 1.27 1.22
Selling Price
Cash Gross Profit
Food Cost Percentage
 AL-RAJHI GROUP OF HOTELES

Item: CHICKEN CROQUETTES

WITH TARTAR SAUCE Portion Size :
Number of Portions :
Qty. Produced :
Date :
No. of Pax: 50 No. of Pax: 100 No. of Pax: 150
Ingredients Unit Unit Total Unit Total Unit Total
Qty. Cost Cost Qty. Cost Cost Qty. Cost Cost
Boneless chicken Kg. 1.6 9.75 15.60 3.04 9.75 29.64 4.4 9.75 42.90
Potato Kg. 1.2 1.50 1.80 2.28 1.50 3.42 3.3 1.50 4.95
Bread crumbs Gram 400 0.0036 1.44 760 0.0036 2.74 1.1 3.60 3.96
Flour Gram 100 0.0006 0.06 190 0.0006 0.11 275 0.0006 0.16
Egg No. 10 0.26 2.60 19 0.26 4.94 27 0.26 7.02
Oil for frying L 1 2.10 2.10 1.9 2.10 3.99 2.7 2.10 5.67
Salt Gram 15 0.0012 0.02 28 0.0012 0.03 41 0.0012 0.05
Pepper Gram 5 0.0375 0.19 9 0.0375 0.34 13.7 0.0375 0.51
Garnish 1 2.96 2 5.57 3 8.13

Total Cost 26.77 50.78 73.36

Add 5% 5 1.34 5 2.54 5 3.67
Net Cost 28.10 53.32 77.03
Cost per Portion 0.56 0.53 0.51
Selling Price
Cash Gross Profit
Food Cost Percentage
 RECIPE CARD
BANQUET
Recipe No. Item: Qty. Produced: Portion Size:
R-7/17 SHISH TAOUK
Number of Portions: No. of Pax: 50 Date: No. of Pax: 100 Date: No. of Pax: 150 Date:
Unit Total Unit Total Unit Total
Ingredients Unit Qty. Cost Cost Unit Qty. Cost Cost Unit Qty. Cost Cost
Boneless chicken Kg. 7 9.75 68.25 Kg. 13.3 9.75 129.68 Kg. 19.6 9.75 191.10
Marination ML 750 0.005 3.75 L 1.4 5.00 7.00 L 2.03 5.00 10.15
Garnish 0.00 0.00 0.00
Green pepper Gram 200 0.003 0.60 Gram 380 0.003 1.14 Gram 550 0.003 1.65
Tomato Gram 200 0.003 0.60 Gram 380 0.003 1.14 Gram 550 0.003 1.65
Onion Gram 200 0.0015 0.30 Gram 380 0.0015 0.57 Gram 550 0.0015 0.83

Total Cost 73.50 139.53 205.38

Add 5% 5 3.68 5 6.98 5 10.27
Net Cost 77.18 146.50 215.64
Cost per Portion 1.54 1.47 1.44
Selling Price
Cash Gross Profit
Food Cost Percentage
 RECIPE CARD
BANQUET
Recipe No. Item: Qty. Produced: Portion Size:
R-9/2 QUAILS TAJIN - MOROCCAN STYLE
Number of Portions: No. of Pax: 50 Date: No. of Pax: 100 Date: No. of Pax: 150 Date:
Unit Total Unit Total Unit Total
Ingredients Unit Qty. Cost Cost Unit Qty. Cost Cost Unit Qty. Cost Cost
Quails (1x6pcs) Pkt 9 9.75 87.75 Pkt 17.1 9.75 166.73 Pkt 24.8 9.75 241.80
Chopped onion Gram 950 0.0015 1.43 Kg. 1.81 1.50 2.72 Kg. 2.62 1.50 3.93
Chopped coriander Bunch 0.5 1.00 0.50 Bunch 1 1.00 1.00 Bunch 1.25 1.00 1.25
Chopped parsley Bunch 0.5 1.00 0.50 Bunch 1 1.00 1.00 Bunch 1.25 1.00 1.25
Saffron Pkt 2 8.86 17.72 Pkt 3.8 8.86 33.67 Pkt 5.7 8.86 50.50
Oil ML 250 0.0021 0.53 ML 475 0.0021 1.00 ML 690 0.0021 1.45
Butter Gram 250 0.0068 1.70 Gram 475 0.0068 3.23 Gram 690 0.0068 4.69
Cinnamon Gram 10 0.0101 0.10 Gram 19 0.0101 0.19 Gram 27 0.0101 0.27
Garlic Gram 130 0.0035 0.46 Gram 247 0.0035 0.86 Gram 358 0.0035 1.25
Salt Gram 15 0.0012 0.02 Gram 28 0.0012 0.03 Gram 40 0.0012 0.05
Pepper Gram 10 0.0475 0.48 Gram 19 0.0475 0.90 Gram 27 0.0475 1.28
Garnish 2.96 5.57 8.13

Total Cost 114.13 216.90 315.86

Add 5% 5 5.71 5 10.84 5 15.79
Net Cost 119.84 227.74 331.65
Cost per Portion 2.40 2.28 2.21
Selling Price
Cash Gross Profit
Food Cost Percentage