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Bibliography
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331 33;  368# 9 Start & Run A Successful Restaurant .L 
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= 3c&3;)))3L=Principles of food, beverage, and labour cost controls.L F 
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3)%

* 3L89 Menu Planning for the Hospitality Industry. - ?H
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
* 3/H3;B
!!3&89Management by Menu.%  &
  
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J3cL3F 3L3;/*
'38# 9Fundamentals of Menu Planning.L 
F ;

3) 

 3LB8#9 Menu: Pricing and Strategy.%,+?J %


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%3L8# 9Food and Beverage: Management and Cost Control.%,= ? 


+ 
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Ë la carte8#  3 9&* (3#  3! ,+ ?


?EE ,+ E,+EC$C( M M 

.  38 9pricing methods&* #$3#  3!  -?


?EE  
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+ E E 
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costing8 9&* #$3#  3!  -+


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ND%=!,c, ;Dc.; Dc.;'D
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Do<L$#.#"-MO #O'520&B; D ;D'&2
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Úoan cuisine8 9&*!- #3#  3!   ?


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Úoan cuisine8#  37  9&*!- #3#  3! ,+ ?


?EE ,+ E,+E6 M
 

Úoan Cuisine: 10 Dishes that Scream Ú A!8# 37 $9&* 3#  3! 
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2 2 26<.2
E:#E

Menu Prices And Food Costs8 9&* #$3#  3!  !-


 

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3=J8# 3-9The Importance of Menu Design&* #$3#  3
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   !  END(

Soaring vegetable prices burn a hole in pockets8 9&* #3#  3!  

!  ??EE 
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standard recipes8# 3!- $9&* #3#  3! 


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- EE#$:E  2&

Table d'hôte8#  3!- #(9&* ##3#  3! ,+ ?


?EE ,+ E,+E - MC#C$C

vegetable prices8# 3-#9&* #3#  3!  + ?


?EE +  E
E# E E#E* - 2
2- 2+
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2- 2 2
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vegetable prices double8# 3-#9&* #3#  3!  


  
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21E  - EJ - 2
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What are the different types of menu in a restaurant?8#  9&* ##3#  3! 
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SR.NO STANDARD RECIPE FORM c   ï)
DATE  DATE OF COSTING
NAME OF DISH Caldo Verde COURSE Soups
METHOD OF
PORTIONS COOKING Boiling
PORTION SIZE in ml 180ml COOKING TEMP. 100'C
PORTION SIZE IN NUMBER COOKING TIME
EQUIPMENTS REFERENCE RECIPES
DESCRIPTION

SR. NO INGREDIENTS QUANTITY UNIT RATE AMOUNT REMARK


1 Spinach 100 G 0.02 2
2 butter 30 G 0.2 6
3 Potatoes 300 G 0.01 3
4 Vegetable stock 1200 Ml 0.01 12
5 cream 160 Ml 0.09 14.4
6 Garlic 35 g 0.07 2.45
7 seasoning 10 g 0.25 2.5

accompaniment garlic bread 8

50.35
Food cost per
serving 12.5 9.26%
overheads 81 60%
profit 41.5 30.74%
Selling price 135
METHOD
Mise en Place:
1. boil and grate the potatoes 4. finely shred the spinach
2. finely chop the garlic
3. prepare vegetable stock
Cooking:
Heat the butter in the pan and sauté the chopped garlic till light brown. Add the grated potatoes
And sauté till they turn light brown. Add the vegetable stock and seasoning. Bring it to a boil.
Add the shredded spinach and lower the heat and simmer over medium heat for two minutes
Add the cream in the end. Serve hot

Presentation:
Garnish by drizzling cream over the soup and accompanied by garlic bread.
PHOTOGRAPH

RECIPE PREPARED BY APPROVED BY


SR.NO STANDARD RECIPE FORM
DATE c OF  '
DATE  COSTING
NAME OF DISH Prawn masala fry COURSE main course
METHOD OF
PORTIONS 4 COOKING sautéing
PORTION SIZE IN GMS 250 COOKING TEMP. 85 degrees C
PORTION SIZE IN NUMBER COOKING TIME
REFERENCE
EQUIPMENTS RECIPES
DESCRIPTION

SR. NO INGREDIENTS QUANTITY UNIT RATE AMOUNT REMARK


1 Prawns without shell 800 (16 pcs) g 0.700 560
2 onions 250 g 0.009 2.25
3 seasoning 10 g 0.25 2.5
4 garlic 10 g 0.07 0.7
5 green chillies 15 g 0.03 0.45
6 vinegar 30 ml 0.035 1
7 cumin powder 5 g 0.4 2
8 turmeric powder 5 g 0.2 1
9 oil 100 ml 0.05 5

accompaniment Tomato ketchup 160 g 0.1 16

590
Food cost per
serving 150 35%
Overheads 190 45%
Profit 85 20%
Selling price 425
METHOD
MISE EN PLACE

COOKING
heat 4 tbls oil in the pan. Add the prawns and saute for 2min. And keep aside
Then in the same pan add 3 tbls of oil and saute the onions till golden brown, then add the garlic
and green chillies and saute for 2 min. add all the spices and cook it. Then add the vinegar and cook
add the squid and fry it till golden brown.
serve hot
PRESENTATION

PHOTOGRAPH

RECIPE PREPARED BY APPROVED BY


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SR.NO STANDARD RECIPE FORM


DATE OF
DATE COSTING
NAME OF DISH Pork Vindaloo COURSE main course
METHOD OF
PORTIONS 4 COOKING Braising
PORTION SIZE IN GMS 400 COOKING TEMP. 85 degrees C
PORTION SIZE IN NUMBER COOKING TIME
REFERENCE
EQUIPMENTS RECIPES
DESCRIPTION

SR. NO INGREDIENTS QUANTITY UNIT RATE AMOUNT REMARK


1 pork boneless 1000 g 0.275 275
2 oil 90 ml 0.05 4.5
3 sugar 15 g 0.03 0.45
4 dried red chillies 15 g 0.11 1.65
5 onions 300 g 0.009 2.7
6 seasoning 10 g 0.25 2.5
7 ginger-garlic paste 25 g 0.007 0.175
8 garlic 25 g 0.07 1.75
9 green chillies 15 g 0.03 0.45
10 vinegar 60 ml 0.035 2.1
11 spices 50 g 0.25 12.5
12 tomatoes 200 g 0.009 1.8
Accompaniment salad and pickles 20

325
Cost per
serving 81.25 25%
overheads 195 60%
profit 48.75 15%
selling price 325
METHOD
MISE EN PLACE
Heat 2 tbls oil in a pan and stir fry the red chillies and the spices (cloves, cinnamon, cumin seeds, peppercorn
and garlic). Grind the spices in to fine paste by adding the vinegar.
One and a half inch pork pieces and marinate in salt ginger garlic paste and turmeric powder for 20 min

COOKING
Take 4 tbls oil in a pan and sauté onions till golden brown. Add the tomatoes and cook till soft
add the fine paste and cook for 5 min. add the pork and stock and cook till pork is tender
Add the seasoning and serve hot.
PRESENTATION
Garnish with Coriander leaves
PHOTOGRAPH
c   'ï

SR.NO PREPARED BY
RECIPE STANDARD RECIPE FORM APPROVED BY
DATE OF
DATE COSTING

NAME OF DISH Bebinca COURSE main course


METHOD OF
PORTIONS 4 COOKING Baking
PORTION SIZE IN GMS 200 COOKING TEMP. 160-180¶ C
PORTION SIZE IN NUMBER COOKING TIME
REFERENCE
EQUIPMENTS RECIPES
DESCRIPTION

SR. NO INGREDIENTS QUANTITY UNIT RATE AMOUNT REMARK


1 coconut milk thick 500 ml 0.1 50
2 sugar 500 g 0.05 25
3 egg yolk 15 no 3 45
4 flour 250 g 0.035 8.75
6 ghee 200 ml 0.165 33
6 nutmeg 0.3 no 3 0.9
7 salt 5 g 0.001 0.005

accompaniment Ice-cream 400 ml 40

201.655
Food cost per
serving 50 25%
overheads 120 60%
profit 30 15%
Selling price 200
METHOD
Cooking:
In a bowl, combine the coconut milk and sugar and stir till the sugar dissolves. Add the egg yolk
One at a time, beating continuously. Add the flour, one tbl of ghee, nutmeg powder and salt
and mix well into a smooth batter. Preheat the oven to 180'C. grease the baking tray
With two tbls of ghee. Add half cup the batter in the tray and bake it for 20 min.
spread one tbl of ghee on the baked layer and pour another half cup of batter and bake for 20 min
continue greasing, layering and baking for 15 min each till seven layers are done
Spread one tbl of ghee over the last layer and remove it from the oven and let it cool.
Cut the bebinca into two-inch thick slices

PRESENTATION
serve it as a wedge accompanied with 1 scoop of vanilla ice-cream

PHOTOGRAPH

RECIPE PREPARED BY APPROVED BY


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Soups Main Course



    165 Pomfret Caldeen 350

6    135 Goan Prawn Curry 450

Caldo Verde 135 Prawn Balchao 450

Canja Galinta 165 Chicken Stew 295

Chicken Baffad 295


Starters
Pork Sorpotel 325

 
 195
Pork Vindaloo 325

c!!
 195
Goan Sausage Chilly Fry 325
!! ! 
 175
Crab Masala 425
' 1 250
Clams with Cocnut 325
+ cc 235
Stuffed Lobsters 750
1 +  185
Goan Dal 225
1& ,
 235
Vegetable Curry 225
c , 
1 425
Potato Masala 225
1  235
Mushroom Xacuti 275
c+
 250
Caldereta of Rice 425

Rice and Breads Deserts

Coconut Pulao 175 Bebinca 175


Vegetable Pulao 195
Chicken Pulao 275 Dodal 150
Prawn Pulao 325
Pole 75 Stuffed Pancakes 125
Sanna 75
Pav 60 Ice-cream with Banana Fritters 150
Roti 60
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