COSTING AND QUOTATIONS GRADE 11 AND 12

COSTING GRADE 11 LEARNING OUTCOME 3 FOOD PRODUCTION The learner is able to understand and apply the principles of planning, organising, problem solving and evaluation as related to self and to practices and systems of food production. ASSESSMENT STANDARD 11.3.3 Cost recipes using food costs, portion costs, labour costs and overhead costs CONTENT FRAMEWORK (p. 26) 11.3.3 COST A RECIPE Cost a recipe, using food costs / cost of ingredients Awareness of labour costs, overhead costs (what is included in overhead costs) and any extra hiring costs Calculate meal and portion costs ACTIVITY 1: INDIVIDUAL WORK Compile a terminology list COSTING TERMINOLOGY FOR GRADE 11 Labour cost Overhead costs and examples Hiring cost Gross cost Conversion Actual cost Basic areas of cost

ACTIVITY 2: WORK IN PAIRS CALCULATION OF COSTS

Name of recipe:
Ingredient s Purchasi ng unit Purchasi ng cost Quantit y used Conversion (ml to g /kg)
To match the purchasing unit

(SALT, HERBS AND SPICES EXCLUDED)

Calculation:
Amount used x Purchasing cost Purchasing unit

Cost of amount used

R R R R R R R R R R Total cost of recipe R Price per portion = total cost of recipe number of portions R ACTIVITY 3: INDIVIDUAL WORK USING THE CONVERSION TABLE AND PRICE LIST Calculate the price of the following ingredients: 1. 500 ml flour 2. 50 ml tomato sauce 3. 300 ml sugar 4. 500 ml oil 5. 150 ml long life milk SELF ASSESSMENT PEER ASSESSMENT ASSESSMENT LEVEL 1 LEVEL 2 LEVEL 3: If you still do not understand, ask

R R R R R R R R R R

ACTIVITY 4: CALCULATE THE COST OF A DISH 1. Divide into groups of 7 members each. 2. Use the menu below and the recipes provided with the menu 3. Each group member calculates the cost of The dish / recipe One portion of the dish (dish price number of portions = portion cost)
Group Member

DISHES Zucchini Potato Soup Breadsticks Fish and Bacon Kebabs with Fruit Curry Sauce Deep fry Pailles Lamb Pascal Fried Black Mushrooms Savoury Rice Carrot Roulade Tomato, Asparagus and Green beans in Phyllo Basket Tuiles with Strawberry Cream Strawberry Coulis Coffee Friandise

1 2 3 4

5 6 7

PEER ASSESSMENT: The group at the table must make sure that the cost of each dish is calculated SELF ASSESSMENT PEER ASSESSMENT ASSESSMENT LEVEL 1 LEVEL 2 LEVEL 3: If you still do not understand, ask.

ACTIVITY 5: GROUPWORK CALCULATING THE TOTAL COST OF THE MENU Use the table below to calculate the cost of 1. Each dish 2. One portion of each dish Name of dish Zucchini Potato Soup Breadsticks Fish and Bacon Kebabs with Fruit Curry Sauce Deep fry Pailles Lamb Pascal Fried Black Mushrooms Savoury Rice Tomato, Asparagus and Green beans in Phyllo Basket Tuiles with Strawberry Cream Strawberry Coulis Coffee Friandise Total cost of menu__________ Total cost of one meal (per person) _______________ Number of portions Cost of the dish Cost of one portion

COSTING GRADE 12 LEARNING OUTCOME 3 FOOD PRODUCTION The learner is able to understand and apply the principles of planning, organising, problem solving and evaluation as related to self and to practises and systems of food production. ASSESSMENT STANDARD 12.3.3 Cost and calculate the selling price of a meal, taking into account food, labour, overhead and hiring costs CONTENT FRAME WORK (p. 26) Cost and calculate the selling price of a meal Draw up a quotation for a function, including utility, infrastructure and labour costs

Refer to 11.3.3 Costing a recipe / meal / portion 1 2 3 4 Calculate the production cost by adding 30% to the cost of the food to cover labour and overhead costs Decide on a % profit Calculate selling price by adding the % profit to the production price Draw up a quotation for a function, specifying Food cost (use selling price) Items to be hired (cutlery, crockery, table cloths, overlays, chair covers, etc.) Other special services rendered (state how many waiters, flowers, decorations, etc.)

PRODUCTION COST = FOOD COST + OVERHEADS

Food

30% Overheads (labour included)

OVERHEADS Rent Electricity Cleaning Telephone Maintenance of equipment Labour

SELLING PRICE = PRODUCTION COST + PROFIT

Add 20 - 30% to the production cost to determine the selling price ACTIVITY 6 CALCULATING THE SELLING PRICE OF ONE MEAL (PRICE PER PERSON) Cost of one meal Selling price of one meal R Cost + [overheads (30%) + profit (20%)] = Cost + 50 % = 6

Activity 7 QUOTATION Valid for 30 days (Source: Learning Hospitality Studies Grade 12, Juta publishers) FRIENDS CATERING COMPANY Personal Information Name of client Contact number of client Function date Time of function Function type Name of venue Physical address of venue Number of guests Theme and colour scheme Item Menu: Quotation Description Price Mark s

Beverages:

Hiring: List all items

Special services if applicable 1. Flowers: 2. Other decorations

3 Staff: (State how many waiters, rate per hour) Total R 7

ml to g
INGREDIENTS
All spice All-Bran flakes Almonds (chopped) Almonds (flakes) Almonds (grounded) Almonds (shelled) Almonds (whole) Anise seeds Apple rings (dried) Apple sauce Apples (cooked) Apples (fresh, chopped) Apples (pie canned) Apricot Jam (canned) Apricots (canned) Apricots (dry) Apricots (fresh, chopped) Aromat (spice) Asparagus (canned) Bacon (chopped) Bacon (strips) Baked beans (canned) Baking chocolate Baking powder Banana (slices)

CONVERSION TABLE (milliliter to gram)

(ml to g)
2ml 5ml 10ml 15ml 30ml 45ml 60ml 75ml 90ml 250 ml
110 50 140 100 120 150 170 500 90 560 220 200 210 330 280 120 140 50 180 270 2 4 8 12 24 36 48 60 72 200 160 9
Quantity purchase

Price
Gross cost

100g

R18.00

10

20

30

60

90

120

150

180

900g

R10.00

0,5

12

15

18

1 kg 350g

R43.00 R3.60