STANDARD RECIPE FORMAT

NAME OF DISH _________ TESTED BY __________________

YIELD: _______ DATE: ___________________
Serving size________________

1 2 3 4 5
Ingredients UNIT/SIZE PORTION/ UNIT TOTAL
SIZE COST COST

Total cost P _____________

Cost per serving _____________
Selling price P _____________
Price per serving _____________
Food Cost %_____________

Table PM2.2 Sample Menu Analysis.

Sample SALES & CONSUMPTION Ave. Popularity

(serving portions) daily Ratio
sales
Dishes or Mon Tue Wed Thu Fri Sat Sun Total Serving
Products Portions
200 100 300 300 100 200 200 1400 200 20%
Meat dish
Chicken 200 200 200 200 100 200 200 1400 200 20%
Seafoods 300 300 300 500 100 40 30 210 30 30%
Vegetables 300 200 400 500 200 30 20 210 30 30%
Total 1000 800 1200 1500 500 1100 900 7000 1000

Table PM.3
 MARKET LIST for PERISHABLES
No. _____
+
Items & + Lead = - = X =
Description Size/ Stock Safety time Total On Order Unit Total
Unit Required stock usage needed Hand Quantity Cost Cost
1 2 3 4 5 6 7 8 9 10

Requested by _______________ Reviewed /Authorized by _______________

Approved by _________________ Date ________________

Instructions on the Use of the Form

1. Write the prelisted items in column 1, with their specifications.
2. Indicate their size/unit like kilo, bottle, can, etc. in column 2.

3. In column 3, indicate the total required within the ordering period (i..e, for 3 days, 7
days, etc. This figure is calculated based on the allocation for the period. You have
the option to add safety stock in column 4. The safety stock can range from 5 to
20% of the required quantity, depending on how fast moving the item is. With safety
stock, the restaurant will have reserved stocks to cover for unanticipated increase in
sales.
4. In column 5, indicate the calculated lead time usage.
5. Column 6 represents the total quantity needed after adding safety stock and LTU to
the stock required.
6. In column 7, (on hand), write the quantity of available stocks as of the ordering time.
This can be taken from the physical inventory report or through the inventory
worksheet if one is certain that the data is updated.
7. In column 8, indicate the order quantity which is calculated by subtracting the on
hand quantity (column 7) from the total needed (column 6).

8. Enter the unit cost based on the last market price in column 9 and in column 10,
place the total cost which is equivalent to unit cost X order quantity. Data on unit
cost can be taken from the purchaser or from existing receiving record.

The Market List is the Purchase Request form used for ordering perishables, dairy
products, seafood, fresh vegetables, fruits, meat and poultry products.
This form normally prepared by the requisitioning department or Outlet Managers
of thru its authorized storekeepers.
 Spread Sheets for one-week projection of market list.

POLICY GUIDELINES:

1. Order for the day, before 11:00 am, shall be delivered the following day.
2. This form is for perishable goods only.
3. Spread Sheets of Market List must be submitted to the Purchasing office
every Tuesday of the week for one week projected consumption.
4. The Outlet Manager will confirm to the scheduled meat and seafood, fruits
and vegetables suppliers.
5. Items not listed or additional on market list need supporting documents or
emergency order form.
6. All delivered items on market list must be supported with Daily Receiving
Report.

Table 7.3
SUPPLIERS INFORMATION SHEET
Name of Company/supplier______________________________________
Address ____________________________________________________
E mail address ____________________ Tel. no. ____________________
Fax . No. ____________________ Contact person __________________
Position _______________________ Cel. no. ______________________

Product Line
Products and Source Unit Lead time Capacity to Terms
Description Price How many deliver
days before Maximum
delivery Volume

Clients

Clients’ name Contact person Telephone Items supplies Volume

and address Number to client

Certified Correct _____________________________ Position ______________

Company Representative
Table 7.4 SUPPLIERS' QUOTATION SHEET
Last Purchase Suppliers Quotation
Unit Suppler Supplier Supplier
SPECIFICATIONS Qty. price Supplier Unit /size 1 2 3
Meat products
1. Pork tenderloin kilo
2. Porkchop kilo
3. Pork bones kilo
4. Beef tenderloin kilo
Chicken
1. Whole kilo
2. Legs kilo
Seafoods kilo
1. Salmon kilo
2. Bangus kilo
3. Tanguigue kilo
Vegetables
1. Cabbage kilo
2. Tomatoes kilo
3. Potatoes kilo
Fruits
1. Watermelon piece -med
2. Mango kilo -large
3. Bananas kilo -large
Groceries
1. Eggs piece -med
2. Sugar kilo
3. Milk evap can -large
4. Dairies
butter
fresh milk

SUPPLIER Contact Person Contact Number

1
2
3
Instructions: This form shall be used by the Purchaser for summarizing quotations of various
suppliers. It will be endorsed to the Purchasing Manager together with the market
list/purchase request for the selection of winning bid. The latter will make a
comparative assessment of quotations and will place a check (/) for the winning
bid.

Table 7.5

Purchase Order & Receiving Form

Supplier ______________ For delivery to ___________ On ___________
PO No. _________________ DR No. ________________ Invoice No. _______

Items & Specification Unit/ Quantity ordered Quoted Received Unit Total
Size price Qty. cost cost

To reduce paper work, this form maybe used as PO and Receiving record at the same
time.

Approved by _________________ Conforme______________

Operations Manager Supplier

Delivered by ______________Received by ________________ Date ______________

Checked by ________________________ Date /time __________