Centro Escolar University

Mendiola, Manila
Graduate School (Master of Science in Nutrition and Dietetics)

1. Plan a wedding menu not less than 10 courses, it must be appropriate with the event.
2. In each course, list down your market list with the corresponding estimated budget.

a) Summarize the market list accordingly as; dry, wet, semi perishable ingredients.

Market List
Dry Wet Semi Perishable
Flour Sea Bass Sparkling Grape Juice
Butter Mushroom Mocktails
Salt Peppers Red Wine
Sugar Beef Tenderloin Balsamic Vinaigrette
Dressing
Cornstarch Romaine Lettuce Olive Oil
Thyme Cherry Tomato Tomato Paste
Oregano Cucumber Beef Broth
Rosemary Carrots Dry White Wine
Cumin Radish Whipping Cream
Pepper Tomato Soy Sauce
Hot Paprika Garlic Heavy Cream
Sweet Paprika White Onion Honey
Kosher Salt French Bread Wine Vinegar
Gelatin Powder Ginger Sherry Vinegar
Spinach Raisins
Chickpea Vanilla Extract
Potato Mango Juice
Spanish Chorizo Cranberry Juice Cocktail
Brussels sprouts Sparkling Water
Shallot Pink Lemonade
Strawberry Sparkling Juice
Banana
Grape
Mango
Whole Milk
Red Pepper
Mango
Wedding Cake

b) Plan how you will procure the food stuffs.

PROCUREMENT PLAN

A. General Procurement Procedures

1. The AAng’s Catering management will have documented Procurement Procedures for
all purchases where couple’s catering funds are utilized. The purchaser must follow the
documented procurement procedures.
2. The Procurement Plan provides for free and open competition, transparency in
transactions, comparability, and documentation of all procurement activities using the
couple’s catering funds.

3. The AAng’s Catering management has written codes of conduct that include prohibiting
real, or apparent conflicts of interest for employees engaged in selection, award, and
administration of contracts. The following conduct will be expected of all persons who are
engaged in the awarding and administration of contracts supported by School Food and
Nutrition Program Funds. These written standards of conduct include:

A. No employee, officer or agent of the catering company shall participate in the selection
or in the award or administration of a contract supported by program funds if a conflict of
interest, real or apparent, would be involved.

B. Conflicts of interest arise when one of the following has a financial or other interest in

the firm selected for the award:

1. The employee, officer or agent;

2. Any member of the immediate family;

3. His or her partner;

4. An organization which employs or is about to employ one of the above.

C. The AAng’s Catering employees, officers or agents shall neither solicit

nor accept gratuities, favors, or anything of monetary value from contractors,

potential contractors, or parties to sub-agreements.

D. Penalties for violation of the standards of code of conduct of AAng’s Catering

management may include but are not limited to:

i. Reprimand by the management;

ii. Dismissal issued by the management;

iii. Any legal action necessary.

6. AAng’s Catering management will maintain oversight to ensure that contractors
perform in accordance with the terms, conditions, and specifications of their contracts or
purchase orders.

7. The purchaser shall do canvassing of ingredients 3 months prior to the event. The first
to be canvassed should be the non-perishables as the prices of these item do not
fluctuate as often as the perishables, next to be canvassed should be the semi-
perishables and lastly the perishables.

8. Estimated price range and specifications of the food stuffs shall be recorded by the
purchaser and submitted for decision making.

9. There will be one main seller/supplier for each (wet, semi-perishables and dry). A
secondary supplier will also be available in case the primary supplier (under reasonable
causes such as natural disaster) will not be able to supply the needed ingredients.

c) Estimate the pricing of all the menu items. Decide your own method of pricing.

Menu Item: Garden Salad of Field Greens with Balsamic Vinaigrette Dressing
Yield: 6
Recipe Unit Quantity Ingredient Unit Cost Per Quantity (unit) Price
g 320 Romaine Lettuce 36.24 250 g 46.3872
g 403 Cherry Tomato 59.98 400 g 60.42985
g 400 Cucumber 41.37 600 g 27.58
g 250 Carrots 31 1000 g 7.75
g 600 Radish 71.96 800 g 53.97
Total Cost: PHP 10459.576
Menu Price: PHP 26148.94
Gross Profit: PHP 15689.364
Food Cost%: 40%
Menu Item: Spanish Gazpacho Soup
Yield: 6
Recipe Unit Quantity Ingredient Unit Cost Per Quantity (unit) Price
g 907 Tomato 20 1000 g 18.14
g 42 Garlic 222 3000 g 3.108
g 200 Cucumber 41.37 600 g 13.79
g 20 White Onion 192 3000 g 1.28
mL 5 Balsamic Vinegar 128.65 500 mL 1.2865
mL 188 Olive Oil 1249 5000 mL 46.9624
g 2.5 Cumin 57 30 g 4.75
g 2 Salt 17 1000 g 0.034
pc 40 French Bread 34.95 250 g 5.592
Total Cost: PHP 5063.62133
Menu Price: PHP 12659.0533
Gross Profit: PHP 7595.432
Food Cost%: 40%

Menu Item: Seared Center Cut Filet Mignon with Red Wine Sauce
Yield: 6
Recipe Unit Quantity Ingredient Unit Cost Per Quantity (unit) Price
g 170 White Onion 192 3000 g 10.88
g 45 Butter 126 227 g 24.9779736
g 2 Garlic 222 3000 g 0.148
g 3.75 Salt 17 1000 g 0.06375
g 2.5 Oregano 41.75 25 g 4.175
mL 30 Tomato paste 12.95 70 mL 5.55
pcs. 312.5 Beef Broth 269.75 60 pcs. 1404.94792
g 2.5 Pepper 46.6 75 g 1.55333333
g 113 Beef Tenderloin 559.97 700 g 90.3951571
mL 45 Olive Oil 1249 5000 mL 11.241
Total Cost: PHP 82876.3803
Menu Price: PHP 207190.951
Gross Profit: PHP 124314.57
Food Cost%: 40%
Menu Item: Glazed Sea Bass with Ginger Butter Sauce
Yield: 4
Recipe Unit Quantity Ingredient Unit Cost Per Quantity (unit) Price
g 250 Dry White Wine 265 750 g 88.3333333
g 83 Ginger 222 3000 g 6.142
g 125 Whipping Cream 215 1000 g 26.875
g 90 Soy Sauce 83 1892 g 3.94820296
g 45 Honey 999 2270 g 19.8039648
mL 15 Rice Vinegar 75 500 mL 2.25
7.5 Cornstarch 249 992 1.88256048
680 Sea Bass 1319 500 1793.84
60 Butter 126 227 33.3039648
Total Cost: PHP 158110.322
Menu Price: PHP 395275.805
Gross Profit: PHP 237165.483
Food Cost%: 40%

Menu Item: Espinacas con Garbanzos

Yield: 4
Recipe Unit Quantity Ingredient Unit Cost Per Quantity (unit) Price
mL 15 Olive Oil 1249 5000 mL 3.747
g 100 Garlic 222 3000 g 7.4
g 30 Sweet Paprika 134 75 g 53.6
g 15 Hot Paprika 134 75 g 26.8
g 200 Spinach 200 27.79 g 1439.36668
g 160 Chickpeas 34.5 450 g 12.2666667
g 5 Cumin 57 30 g 9.5
g 2.5 Salt 17 1000 g 0.0425
mL 15 Wine Vinegar 100 500 mL 3
Total Cost: PHP 124457.828
Menu Price: PHP 311144.569
Gross Profit: PHP 186686.741
Food Cost%: 40%
Menu Item: Herb Encrusted Roasted Potatoes
Yield: 4
Recipe Unit Quantity Ingredient Unit Cost Per Quantity (unit) Price
g 680 Potatoes 102.64 1300 g 53.6886154
mL 15 Olive Oil 1249 5000 mL 3.747
g 15 Rosemary 18.65 20 g 13.9875
g 5 Thyme 310 225 g 6.88888889
g 5 Oregano 41.75 25 g 8.35
g 2.5 Salt 17 1000 g 0.0425
g 2.5 Pepper 46.6 75 g 1.55333333
Total Cost: PHP 7060.62701
Menu Price: PHP 17651.5675
Gross Profit: PHP 10590.9405
Food Cost%: 40%

Menu Item: Roasted Brussels Sprouts with Spicy Chorizo

Yield: 6
Recipe Unit Quantity Ingredient Unit Cost Per Quantity (unit) Price
g 30 Raisins 369 1300 g 8.51538462
g 567 Brussels Sprouts 125 454 g 156.112335
mL 45 Olive Oil 1249 5000 mL 11.241
g 113 Spanish Chorizo 283.88 400 g 80.1961
g 15 Butter 126 227 g 8.32599119
g 30 Shallots 60 500 g 3.6
g 5 Thyme 310 225 g 6.88888889
mL 30 Sherry Vinegar 750 500 mL 45
g 2.5 Kosher Salt 239 1360.78 g 0.43908641
g 2.5 Ground Black Pepper 46.6 75 g 1.55333333
Total Cost: PHP 17166.513
Menu Price: PHP 42916.2826
Gross Profit: PHP 25749.7695
Food Cost%: 40%
Menu Item: Sautéed Spanish Mushrooms and Peppers
Yield: 3
Recipe Unit Quantity Ingredient Unit Cost Per Quantity (unit) Price
g Mushrooms 177 400 g 0
g 50 Red Pepper 34.2 150 g 11.4
g 30 Garlic 222 3000 g 2.22
mL 45 Olive Oil 1249 5000 g 11.241
g 2.5 Salt 17 1000 g 0.0425
Total Cost: PHP 2656.37333
Menu Price: PHP 6640.93333
Gross Profit: PHP 3984.56
Food Cost%: 40%

Menu Item: Chocolate Fountain Station with Fresh Fruits

Yield: 320
Recipe Unit Quantity Ingredient Unit Cost Per Quantity (unit) Price
g 1000 Melted Chocolate 118.5 500 g 237
g 10000 Banana 50 1000 g 500
g 1800 Starwberry 559.96 800 g 1259.91
g 100 Grapes 399.95 1000 g 39.995
Total Cost: PHP 2036.905
Menu Price: PHP 5092.2625
Gross Profit: PHP 3055.3575
Food Cost%: 40%

Menu Item: Mango Panna Cotta

Yield: 6
Recipe Unit Quantity Ingredient Unit Cost Per Quantity (unit) Price
pcs 4 Mango 78 4 pcs 78
mL 250 Mango Juice 259.75 3000 mL 21.6458333
envelope 4 Gelatin Powder 14.75 1 envelope 59
mL 375 Whole Milk 78 1000 mL 29.25
g 83 Sugar 107 2000 2000 4.4405
g 2.5 salt 7 1000 g 0.0175
mL 375 Heavy Cream 278 1000 mL 104.25
mL 1.25 Vanilla Extract 89 473 mL 0.23520085
Total Cost: PHP 15831.4152
Menu Price: PHP 39578.5379
Gross Profit: PHP 23747.1227
Food Cost%: 40%
Menu Item: Wedding Cake 4 layers
Yield: 320
Recipe Unit Quantity Ingredient Unit Cost Per Quantity (unit) Price
pc 4 Wedding Cake 25000 4 pc 25000
Total Cost: PHP 25000
Menu Price: PHP 25000
Gross Profit: PHP 0
Food Cost%: 100%

Menu Item: Cranberry Punch

Yield: 13
Recipe Unit Quantity Ingredient Unit Cost Per Quantity (unit) Price
g 1890 Cranberry Juice Cocktail 274 3000 g 172.62
g 95 Sparkling Water 154.75 1500 g 9.80083333
g 320 Country Time Pink Lemonade 549 136 serving 1291.76471
Total Cost: PHP 36287.644
Menu Price: PHP 90719.1101
Gross Profit: PHP 54431.4661
Food Cost%: 40%

Menu Item: Sparkling Juice

Yield: 320
Recipe Unit Quantity Ingredient Unit Cost Per Quantity (unit) Price
g 32 Sparkling Juice 399 3 g 4256
Total Cost: PHP 4256
Menu Price: PHP 10640
Gross Profit: PHP 6384
Food Cost%: 40%

Budget: PHP1,200,000

Total Menu Price: PHP1,190,658

3. List down all kitchen and cooking/preparation equipment.

Stove Chef’s knife for Vegetables Garlic Crusher

Oven Chef’s knife for Meats Mandolin
Chopping board for Chef’s knife for Fishes Stock Pot
vegetables
Chopping board for Meats Chef’s knife for Fruits Soup Ladle
Chopping board for Fishes Frying Pan Sauce Pan
Chopping board for Fruits Metal Tongs

4. List down all service equipment per courses including linens. You will bring all these in
the venue.

Equipment Quantity and Specifications

Tables 32 pcs., big, round, sitting capacity: 10
Chairs 320 pcs., cream colored foamed seat, dusty
gold colored metal back rest
Table cloths 32 pcs., Cream color, round
Leafy Vines 200 yards, with small pink flowers
Service trays 35 round service trays
Table 1 pc., rectangular, sitting capacity: 2
Table cloth 1 pc., cream color, rectangular
High Couch 1 pc., sitting capacity: 2
Flower center piece 32 pcs.
Lazy Susan 32 pcs.
Large Serving Plate 160 pcs.
Large Serving Bowl 64 pcs.
Small Soup Bowl 320 pcs.
Plates 640 pcs.
Table Napkin 320 pcs.
Salad Fork 320 pcs.
Dessert Plate 320 pcs.
Dessert Cup 320 pcs.
Teaspoon 320 pcs.
Soup Spoon 320 pcs.
Dinner Spoon 320 pcs.
Dinner Fork 320 pcs.
Wine Glass 320 pcs.
Drinking Glass 320 pcs.
Charger Plate 320 pcs.
Dinner Knife 320 pcs.
Ice Bucket 32 pcs.
5. Plan a layout in the service of foods including the overall banquet hall given an area of
500 square meter (rectangular size).
6. Plan over all operational needs in terms of; human resources, contingencies and other
important catering needs.

There will be 32 waiters to man the venue, each waiter will be assigned one table
and each table will have 10 guests seated. In summary, the waiter to guest ratio will be
1:1. There will be a standby of 10 waiters just incase of sudden backouts or absence on
the day of the event itself. There will also be a headwaiter acting as the OIC of the team
to ensure that the service flow smoothly and everyone enters and exits the banquet hall
correctly.