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Example No.2 (see Exhibit B)
Sub Recipe
Remarks: Any recipe basically can be used as a sub recipe, a good example of this is a buffet.
| Now if I use this recipe as a sub recipe but we only serve a half portion, the quantity in the sub recipe would be .5 | Cost | used in sub rec | Cost | ||||||
| So the cost of the Sub Recipe would be: | F/E*G | 0.5 | F/E*G*I | ||||||
| Chicken Rice (half portion) | |||||||||
| A | B | C | D | E | F | G | H | I | J |
| Item | PM | SM | CM | Volume | Price P/PM | Qty Used in Recipe | Price | ||
| Chicken | Kg (1) | Kg (1) | Gram (1000) | 1000 | 11 | 150 | 1.65 | 75 | 0.825 |
| Soy Sauce | Case (12) | Btl (1) | ML (330) | 3960 | 36 | 10 | 0.090909091 | 5 | 0.045454545 |
| Cucumber | Kg (1) | Kg (1) | Gram (1000) | 1000 | 3 | 20 | 0.06 | 10 | 0.03 |
| Total recipe cost | 1.800909091 | 0.900454545 | |||||||
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