Event proposal
Transcript: THEME: Monster candy party Appetizer: Cold Lemon Chicken with “Fragrant Green” Ingredients: 3 pcs white onions lemon juice 3 kilos of chicken breast soy sauce Celery leaves lettuce leaves Cilantro leaves Procedure: • In a saucepan, put the onion, chicken breast, and celery leaves with just enough water to cover. • Bring to a slow boil, cover and simmer over medium heat for 10 minutes. • Remove from the heat and allow the chicken to cool in the liquid. When it is cool, skin and boned the chicken and slice it. • Marinate the chicken slices and a mixture of lemon sauce and soy sauce for 45 mins. • Serve cool. Soup: Cream of Shrimp Ingredients: 3 kilos Shrimp 1 Liter fresh milk 1 onion 2 box cream 5 carrots butter 5 potatoes salt and pepper Flour parsley Procedure: • In a soup pan, add the butter and sauté the onion, carrots, potatoes, and shrimp. • Add the fresh milk and cream • Season it with salt and pepper • In a separate sauté pan, mix the butter and flour to make a roux • Add the roux to the mixture to thicken. • Finally add chopped parsley for garnish. Soup: Cream of Shrimp Ingredients: 3 kilos Shrimp 1 Liter fresh milk 1 onion 2 box cream 5 carrots butter 5 potatoes salt and pepper Flour parsley Procedure: • In a soup pan, add the butter and sauté the onion, carrots, potatoes, and shrimp. • Add the fresh milk and cream • Season it with salt and pepper • In a separate sauté pan, mix the butter and flour to make a roux • Add the roux to the mixture to thicken. • Finally add chopped parsley for garnish. Main Course: Steak Diane Ingredients: 5 kilos beef tenderloin shitake mushrooms Olive oil Worcestershire sauce 3 onions brandy Garlic mustard Cream parsley Butter salt/pepper Procedure: • In a sauté pan, add olive oil and slightly pan fry the beef tenderloin. Set aside. • For the sauce, sauté the onion, add the shitake mushrooms cook it for a few minutes and then add some butter garlic and a splash of Worcestershire sauce. • After a few minutes add brandy, cream and parsley for garnish. • After making the sauce, bring back the beef and cook it with the sauce. Dessert: Fruit Salad Ingredients: 3 cans condense milk 1 can corn 5 box cream 1 box cheese 1 can of fruit cocktail Procedure: • Mix all the said ingredients and let it cool inside the freezer. Food Costing Quantity Ingredient Unit price Total Cost 7 pcs White onion 10/pc 70 3 kg Chicken breast 128/kg 384 1 bundle Celery leaves 41/bundle 41 1 bundle Cilantro 21/bundle 21 1 kg Lemon(juice) 60/kg 60 1 bottle Soy sauce 15/bottle 15 8 pcs Lettuce 46/pc 276 3 kg Shrimp 240/kg 720 5 pcs Carrots 10/pc 50 5 pcs Potatoes 10/pc 50 1 box Flour 30/box 30 1 liter Milk 70/liter 70 5 boxes Cream 27/box 135 2 bars Butter 36/bar 72 1 pack Salt 30/pack 30 1 pack Pepper 20/pack 20 2 bundle Parsley 24/bundle 48 60 pcs Egg 5/pc 300 1 bottle Mustard 67/bottle 67 4 pack Mayo 28/pack 112 1 bottle Rose mary 50/bottle 50 1 bottle Thyme 50/Bottle 50 1 bottle Basil 50/bottle 50 1 jar Olive oil 118/jar 118 3 pcs Garlic 5/pc 15 6 pack Shitake mushroom 14/pack 84 2 bottle Worcestershire 150/bottle 300 1 bottle Brandy 45/bottle 45 5 kg Top round steak 180/kg 1100 TOTAL = P4,383 1.) TFRC/Pax 4383 / 20 = 219.15 2.) 4383 x .10 = 438.3 + 4383 = 4821.3 4821.3 / .30 = 6267.69 VAT 12% 6267.69 x .12 = 752 LABOR 25% 6267.69 x .25 = 1566.92 OVERHEAD 13% 6267.69 x.13 = 940.15 SERVICE 10% 6267.69 x .10 = 626.76 RENTAL 10% 6267.69 x .10 = 626.76 TOTAL = 8581.89 number of guest:20pax No. of Tables: 2 Round tables No. of Tables: 2 Round tables Staff: Manager: Bryan Addison De Guzman, Dana Marie N. Notarte, Asst. Manager: Krizzia M. Mitra Aireen c. Rodolfo Marketing Manager: Dina Serpa C. Tolentino Almyrah Obligacion Receptionist: Marcheve Micah Valencia Food Runner: CzarinaTirona Barman: Reynald Mongcal Head Steward: Mark David Austria Aldrin Torreda Gino Alejandro Chefs: Jiezielyn O. Sioloon Mary Ann Murillo Jolly Fe Lupina Set up and Services: Cherrylyn Laurio Marivic Roaquin Armilla Frias Karl Angelo Bacolcol Ysabelle’s Garden Equipment Rentals: Quantity Price Total Tables (Round) 2 100 per table 200 Chairs (Monoblocks) 20 20 per chair 400 Ribbon (Violet) 10 20 per ribbon Ribbon (Fuschia Pink) 10 Table Runner (Lavender) Table Runner ( Fuschia Pink) Table Cloth (Black) Table Cloth (White) Chair Cover Table Napkin Skirting: White Fuschia Pink Lavender Chocolate Fountain Ysabelle’s Garden Quantity Material 5 chopping board 5 knife 12 ramekin 3 saute pan 2 soup pan 5 mixing bowl 3 food tong 3 wooden spoon 1 soup ladle Presented To: Ms. Karleen Kalinisan Presented By: Alejandro, Gino Austria, Mark David Bacolcol, Karl Angelo De Guzman, Bryan Addison Frias, Armilla Laurio, Cherrylyn Lupina, jolly Fe Mitra, Krizzia M. Mongcal, Reynald Murillo, Mary Ann Notarte, Dana Marie N. Obligacion, Almyrah Roaquin, Marivic C. Rodolfo, Aireen C. Sioloon, Jiezielyn O. Tirona, Czarina Torreda, Aldrin Tolentino, Dina Serpa C. Valencia, Marcheve Micah Menu List: 20 pax Appetizer: Cold Lemon Chicken with “Fragrant Green”
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