qwertyuiopasdfghjklzxcvbnmqwertyuiopasdfghjklzxcvbnmqwertyuiopasdfghjklzxcvbnmqwertyuiopasdfghjklzxcvbnmqwertyuiopasdfghjklzxcvbnmqwertyuiopasdfghjklzxcvbnmqwertyuiopasdfghjklzxcvbnmqwertyuiopasdfghjklzxcvbnmqwertyuiopasdfghjklzxcvbnmqwertyuiopasdfghjklzxcvbnmqwertyuiopasdfghjklzxcvbnmqwertyuiopasdfghjklzxcvbnmqwertyuiopasdfghjklzxcvbnmqwertyuiopasdfghjklzxcvbnmqwertyuiopasdfghjklzxcvbnmqwertyuiopasdfghjklzxcvbnmqwertyuiopasdfghjklzxcvbnmqwertyuiopasdfghjklzxcvbnmrtyuiopasdfghjklzxcvbnmqwertyuiopasdfghjk

CATERING PLAN

Of a Debut Party

10/22/2011

A. BUDGET

Food Cost

APPETIZER: Beef and Cheese Nachos

INGREDIENTS QUANTITY AMOUNT15 pack Ground beef 180/K Php 27005 cans Beans 45/can Php 2258 bag Tomato Sauce 75/sachet bag Php 6001k Bell pepper 45/K Php 451/2k Green onions 50/K Php 255 big Taco seasoning 50/bottle Php 137.52 big Cheese 60/pc Php 1203 bags Molo wrappers 20/bottle Php 60

TOTAL PHP 3, 912.5PERCENTAGE

Buffer 10%Wastage 10%Mark-up 15%

#TO COMPUTE THE SELLING PRICE:

3, 912.5 X 10%(.10)

= 391.25 (buffer)

3, 912.5 + 391.25

= 4303.75 X 10%(.10)

= 430.38 (wastage)

4303.75 + 430. 38

= 4, 734.13 X 15%(.15)

= 710.12 (mark-up)

4, 734.13 + 710.12

SELLING PRICE = 5, 444.25PHP

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KURATI’S @ EIGHTEEN

MAIN COURSE: Pork Asado

INGREDIENTS QUANTITY AMOUNT5kls Pork Loin 5/Kls Php 10001cup Vegetable oil 50/500mL Php 25½ kl Garlic 35/1/2k Php 351 Bottled soy sauce 30.50/bottle Php 30.501/2kls Onions 40/K Php 402kls Tomatoes 30/K Php 602kls Potatoes 35/k Php 705 pcs Bay leaf 5/pc Php 25

TOTAL PHP 1, 285.5PERCENTAGE

Buffer 10%Wastage 10%Mark-up 15%

#TO COMPUTE THE SELLING PRICE:

1, 285.5 X 10%(.10)

= 128.55 (buffer)

1, 285.5 + 128.55

= 1, 414. 05 X 10%(.10)

= 141. 41 (wastage)

1, 414. 05 + 141. 41

= 1, 555. 46 X 15%(.15)

= 233. 32 (mark-up)

1, 555. 46 + 233. 32

SELLING PRICE = 1, 788. 78PHP

MAIN COURSE: Filipino Lumpiang Shanghai rolls

INGREDIENTS QUANTITY AMOUNT4kls fresh shrimp 150/k Php 600½ dozen eggs 60/K Php 302 kls ground pork 160/K Php 320½ k nuts 50/K Php 251k garlic 75/K Php 751k green onions 50/1/2K Php 100¼ ginger 14.50/1/4 Php 363

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1 bottle soy sauce 30.50/bottle Php 30.501/2k salt 10/plastic Php55 plastic wrapper 20/plastic Php1001L cooking oil 110L Php110

TOTAL PHP 1, 758.5PERCENTAGE

Buffer 10%Wastage 10%Mark-up 15%

#TO COMPUTE THE SELLING PRICE:

1,758.5X10%(.10)

= 175.85 (buffer)

1758.5+175.85

= 1934.35X10%(.10)

=193.435 (wastage)

1934.35+193.435

= 2,127.79X15%(.15)

= 319.17 (mark-up)

2,127.79+319.17

SELLING PRICE = 2,446.96PHP

MAIN COURSE: Boneless Chicken Teriyaki

INGREDIENTS QUANTITY AMOUNT8kls Chicken 140/k Php 10201 bottle soy sauce 30.50/bottle Php 30.501 small bottle vinegar 25.75/bottle Php 25.75½ cup pepper 10/plastic Php 2.51 ½ kl of sugar 21.25/kl Php 31.881L cooking oil 110/L Php 1101 bottle teriyaki sauce 75/bag or sauce Php 751 pack sesame seeds 45/pack Php 45½ cup salt 10/plastic Php 5

TOTAL PHP 1, 445. 63PERCENTAGE

Buffer 10%Wastage 10%Mark-up 15%

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#TO COMPUTE THE SELLING PRICE:

1, 445. 63 X 10%(.10)

= 144.56 (buffer)

1,445.63+144.56

= 1,590.19 X 10%(.10)

= 159.02 (wastage)

1,590.19+159.02

=1,749.21 X 15%(.15)

262.38 (mark-up)

1,749.4+262.38

SELLING PRICE: 2,011.59PHP

MAIN COURSE: Mixed Veggies with Quail Eggs

INGREDIENTS QUANTITY AMOUNT2 ½ dozen quail eggs 50/dozen Php 12510 pack mixed veggies 60/pack Php 600½ k garlic 35/ ½ k Php 35½ k onions 40/ ½ k Php 401 k red bell pepper 45/k Php 455 kls cauliflower 40/k Php 2003kls young corn 45/k Php 1355 packs crab and corn soup 8.50/pack Php 42.5

TOTAL PHP 1, 222. 5PERCENTAGE

Buffer 10%Wastage 10%Mark-up 15%

#TO COMPUTE THE SELLING PRICE:

1, 222.5 X 10%(.10)

=122.25 (buffer)

1,222.5+122.25

=1,344.75X10%(.10)

=134.48 (wastage)

1,344.75+134.48

= 1, 479.23X15%(.10)

=221.88 (mark-up)

1,479.23+221.88

SELLING PRICE = 1,701.11PHP

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MAIN COURSE: Red Spaghetti

INGREDIENTS QUANTITY AMOUNT1L cooking oil 110/k Php 110½ k garlic 35/ ½ k Php 35½ k onions 40/ ½ k Php 405 tali parsley 10.50/ tali Php 52.5½ basil 30/ ½ Php 157 cans of tomato dried 50/can Php 3505 kls pasta 100/1k Php 500

TOTAL PHP 1, 102.5PERCENTAGE

Buffer 10%Wastage 10%Mark-up 15%

#TO COMPUTE THE SELLING PRICE:

1102.5X10%(.10)

=110.25 (buffer)

1102.5+110.25

=1212.75X10%(.10)

=121.28 (wastage)

1212.75+121.28

= 1334.03X15%(.15)

=200.10 (mark-up)

1334.03+200.10

SELLING PRICE = 1, 534. 13PHP

Design

*LINENS – 5, 000Php

*FLOWERS – 3, 000Php

*PROPS – 2, 000Php

*TABLES & CHAIRS – 3,500Php

Transportation

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*1,500Php for the diesel

Salary

*400Php - for the waiters

*500Php – for the captain waiter

B. MENU

Appetizer Beef and Cheese Nachos

Description:

Ingredients:

5 cans refried beans 15 package of ground beef 5 cans (8 ounces) tomato sauce 1 kilo chopped bell green pepper

½ cup chopped onion 5 big sachet of taco seasoning 2 cheddar cheese 3 bags of molo wrapper

Preparation:

Heat oven to 350°. Cook ground beef in a large saucepan or Dutch oven. Add all ingredients but the cheddar cheese and chips to the pot and simmer for 10 to 12 minutes. While it is simmering, pour the chips into a casserole dish.

Spread hot mixture over the chips; sprinkle grated cheddar cheese on top and put in the oven for 20 minutes or until cheese is melted and browned. Nacho delight recipe serves 4.

Main Courses

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o Pork Asado

Description:

Ingredients:

5 kilos of pork loin, cut into 2 in-cubes

1 cup vegetable oil ½ kilo minced garlic 1 bottle of soy sauce ½ kilo onions 2kilos of tomatoes

2kilos potatoes 1 cup water 5 pcs bay leaf, minced strips of red pimientos salt and paprika to taste

s

Preparation:

Fry the pork in a pan until golden brown. Set aside. Saute the garlic, onions, and tomatoes in vegetable oil. Add the cooked pork, soy sauce, water and spices. Simmer in a covered saucepan until the pork is almost done. Add the potatoes and simmer for five more minutes. Garnish with the red pimientos and serve with piping-hot rice.

o Boneless Chicken Teriyaki

Description:

Ingredients:

8 kilos chicken, cut into pieces 1 bottle of soy sauce 1 small bottle of vinegar ½ cup of salt ¼ cup pepper

1 ½ kilo of sugar 1Liter of cooking oil 1 bottle teriyaki sauce 1 pack of sesame seeds

Preparation:

In a bowl, mix the chicken with the soy sauce, vinegar, salt, pepper and sugar Marinate for at least 30 minutes

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In a wok or pan, boil the mixture and let simmer until chicken is tender and the sauce thickens

Add cooking oil and teriyaki sauce Let simmer for another 5 minutes Garnish with sesame seeds

Serve hot with steamed rice

o Lumpiang Shanghai

Description:

Ingredients:

4 kilos unpeeled fresh shrimp ½ dozeneggs, lightly beaten 2kilos ground pork 1 /2 kilo nuts 1kilo garlic cloves, minced 1kilo green onions, diced

¼ kilo minced fresh ginger 1bottle soy sauce ½ kilo salt Pepper 5 plastics wrappers Vegetable oil

Preparation:

Peel shrimp, and devein, if desired; finely chop.

Stir together shrimp, 1 egg, pork, and next 8 ingredients. Spoon 1 tablespoon mixture in center

of each spring roll wrapper. Fold top corner of each wrapper over filling, tucking tip of corner

under filling, and fold left and right corners over filling. Lightly brush remaining corner with

remaining egg; tightly roll filled end toward remaining corner, and gently press to seal.

Pour vegetable oil to a depth of 2 inches into a medium saucepan, and heat to 350°. Fry spring

rolls, a few at a time, 6 minutes or until golden. Drain on paper towels. Serve spring rolls with

Sweet Chili Sauce and over lettuce leaves, if desired.

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o Mixed Veggies with Quail Eggs

Description:

Ingredients:

2 ½ dozen quail eggs, hard-boiled and peeled

10 pack mixed frozen mixed vegetables

½ kilo minced garlic ½ kilo onion, minced

1 kilo red bell pepper, cut into squares

½ kilo cauliflower florets 3 kilos young corn, cut into bite-size

pieces 5 packs Crab & Corn Soup

Preparation:

Dissolve the contents of the crab and corn soup pack in one cup of hot water. Set aside. In a pan, saute onion and garlic. Add red bell pepper, cauliflower florets and young corn. Once these are cooked, add in the mixed frozen vegetables.

o Red Spaghetti

Description:

Ingredients:

1 liter cooking oil 1/2 cloves garlic 1/2 chopped onion 5tali dried parsley ½ cup dried basil

ground black pepper to taste 5 cans Italian-style stewed tomatoes,

drained 5plastic crushed red pepper flakes 5 kilos angel hair pasta

Preparation:

In a medium saucepan over low heat, warm oil and saute garlic; heat through until the

garlic turns translucent, not brown. Add onion and cook over low heat until translucent;

5 to 10 minutes.

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Add parsley, basil and ground black pepper; stir. Add tomatoes and cover; raise heat to

medium and bring to a strong simmer. Lower heat and add red pepper flakes. Cover

saucepan and cook for 25 to 35 minutes.

The sauce can be run in the food processor for 2 to 3 seconds to achieve a more uniform

sauce or let the sauce cook over medium-low heat uncovered for 10 minutes or until it

thickens.

Rice: Plain Rice

Desserts

o Leche Flan

Description:

Ingredients:

10 egg yolks (pula ng itlog); well beaten

1 big can evaporated milk 1 big can condense milk 3 tablespoons brown sugar

1 tablespoon vanilla 3 moulds (lyanera) container Aluminum foil 3/4 cup water

Preparation:

Mix water and sugar in the moulds. Parboil in very low fire until it turns brown and

sticky. Do not overcook the sugar.

In a bowl, mix the following ingredients: egg yolks, evaporated milk, condensed milk,

and vanilla. Pour the mixture in the moulds and cover with aluminum foil. Steam for

about 15 - 20 minutes. Remove from the steamer. Cool it down before serving.

o Fruit Salad

Description:

Ingredients:

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2 (8 ounce) packages cream cheese, softened

1/2 (14 ounce) can sweetened condensed milk

2 (15.25 ounce) cans fruit cocktail 3 tablespoons maraschino cherries,

halved

1 banana, sliced 2 mangoes 2 apples strawberries (optional

Preparation:

Blend together the cream cheese and condensed milk until smooth.

Drain the juice from 1 can of the fruit cocktail and add to cream cheese mixture.

Add the other can with all its juice, mangoes, apples, cherries, and banana.

Mix together. Add extra condensed milk to sweeten if desired.

Cover with saran wrap and chill. Mix before serving.

Drinks: Iced Tea

C. LOCATION

*Suclayin, Arayat, Pampanga at Saint Vincent de Ferrer Pacho

*Home Address: #314 Purok04 Suclayin, Arayat, Pampanga

D. NUMBER OF GUESTS*150-170 persons -> 150-170 pax

E. LABOR REQUIREMENTS*10 persons for the waiter

-responsible in serving the needs and wants of the guests.* 1 captain waiter

- Person in-charge in checking the performance of his wait staff, in terms of entertaining and serving of the guest

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