This is a Self-Learning Module (SLM) for Technology and Livelihood Education (TLE) Home Economics – Cookery, Grade 8, Module 4: Calculating Cost Production. It is an Alternative Delivery Mode module from DepEd Caraga Region (First Edition, 2020), written for learners studying at home or in school. After it, learners should be able to explain the principles of costing and work out the cost, selling price, mark-up, and profit of a recipe.
On this page 8 sections
What learners will learn
The module covers one learning outcome, LO 4: Calculate cost of productions, through one lesson. After it, learners are expected to:
- 4.1 Discuss principles of costing
- 4.2 Compute cost of production properly
Lessons in this module
- Lesson 1 – Compute the Cost of Production. Learners define costing, learn its principles, and calculate the expenses of cooking at home or in school. They then use those costs to find the cost per portion, the selling price, the mark-up, and the net profit.
Key ideas: costing and food costing
Costing is the classifying, recording, and proper allocation of expenses to find the cost of products or services. It also arranges this data to help managers control and guide the business.
The module lists seven ways to categorize costs:
- Fixed and variable costs
- Direct and indirect costs
- Product and period costs
- Controllable and uncontrollable costs
- Out-of-pocket and sunk costs
- Incremental and opportunity costs
- Imputed costs
Food costing is the cost of your ingredients only. It does not include labor or overhead. It matters because it directly affects how much a restaurant earns. Knowing your recipe costs helps you:
- see how much you can earn per dish
- price dishes to reach a target profit
- compare your prices with competitors
- know when to cut a recipe’s cost
- find each menu item’s profit margin and decide which items to promote
Food costing tools
- Standard recipe: makes it easy to compute food costs for the number of servings you need.
- Up-to-date ingredient costs: current prices are the basis of costing, so check prices from time to time.
- Recipe cost sheet: a record of the recipe, including current unit cost, actual ingredient cost, and cost per portion.
Steps in calculating recipe cost
- Fill up the recipe cost sheet with information from the standard recipe.
- Write the latest purchase cost of each ingredient, based on a current price list.
- Compute the actual cost of each ingredient.
- Add the actual costs to get the total recipe cost.
- Divide the total recipe cost by the number of portions to get the cost per portion.
Worked example: costing Biko
The module’s recipe cost sheet for Biko (a sweet sticky-rice cake) yields 24 slices.
| Ingredient | Measure | Purchase cost | Actual cost |
|---|---|---|---|
| Malagkit rice | 1 kilo | 60.00/kilo | 60.00 |
| Brown sugar | 1/2 kilo | 50.00/kilo | 25.00 |
| Grated coconut | 1 kilo | 48.00/kilo | 48.00 |
| Crushed pineapple | 1 can | 26.00/can | 26.00 |
| Margarine | 1/4 cup | 16.00/cup | 4.00 |
| Total | P164.00 |
The module prices each slice with this formula:
Selling price = (Total expenses + 1/2 of total expenses) ÷ number of yields
- Selling price: (164.00 + 82.00) ÷ 24 = P10.25 per slice
- Total sales if all slices are sold: P246.00
- Net profit (total sales minus total cost): P82.00
Mark-up and selling price
- Mark-up is the difference between what an item cost you and what you sell it for. It is your profit per item.
- Percent mark-up is the peso mark-up divided by the cost. Example: selling price P10.00 minus cost P7.00 gives a peso mark-up of P3.00. Then P3.00 ÷ P7.00 = 0.43, or 43%.
A fuller selling price covers every cost plus profit:
Selling price = (Food cost + Labor cost + Overhead cost) + Profit
Restaurants often set food cost as a percentage of the selling price. The module says this generally falls within 30 to 45%. In its example, a dish with a food cost of 25.00 per portion and a target food cost of 33% gets a target selling price of 25.00 ÷ 0.33, or about 75.75. The restaurant then sets the final price after looking at competition, volume, and labor costs.
How to use this module
The module follows the usual SLM parts, in this order:
- What I Know: a 15-item pretest.
- What’s In: a review on ingredient substitutes.
- What’s New: costing the Biko ingredients.
- What is It: the discussion.
- What’s More: computing peso and percent mark-up for five cakes, then selling prices of native delicacies using a 43% mark-up.
- What I Have Learned: five review questions.
- What I Can Do: costing Palitaw using market prices you observe yourself.
- Assessment: a 15-item post-test.
- Learners: write all answers on a separate sheet or in your activity notebook, not on the module. Check your work honestly with the answer key at the end.
- Parents: help your child with the computations and with checking local market prices for the Palitaw activity. The module invites learners to ask older siblings or parents when something is unclear.
- Teachers: the module notes that its order can be changed to match your textbook. Review the printed answer key before using it to check work, because some answers do not match the questions.
Frequently asked questions
What grade level is this TLE Cookery module for?
It is for Grade 8 TLE Home Economics – Cookery. The module is labeled Quarter 0 – Module 4 and was published by DepEd Caraga Region as a First Edition, 2020 Alternative Delivery Mode module.
What is costing?
Costing is the classifying, recording, and proper allocation of expenses to find the cost of products or services. It also arranges the data to help managers control and guide the business.
How does the module compute the selling price of Biko?
It adds half of the total expenses to the total expenses, then divides by the number of yields. For P164.00 in ingredients and 24 slices, the selling price is P10.25 per slice, with total sales of P246.00 and a net profit of P82.00.
How do you compute percent mark-up?
Subtract the cost from the selling price to get the peso mark-up, then divide the peso mark-up by the cost. For an item costing P7.00 and selling for P10.00, the mark-up is P3.00, or 43%.
Does the module have an answer key?
Yes. Answer keys are printed at the end for the pretest, the activities, and the assessment. Some printed answers do not match the questions, so check them against the lesson.
Full text of the module
The text below is a transcription of the PDF above, as printed.
Technology and Livelihood Education Home Economics – Cookery Quarter 0 – Module 4 Calculating Cost Production
8
Technology and Livelihood Education Home Economics – Cookery Quarter 0 – Module 4 Calculating Cost Production
[illustration: learners reading and studying outdoors and at a table, a teacher at a desk, a learner holding a globe, and a learner writing by lamplight]
NOT FOR SALE (printed diagonally on the cover) GOVERNMENT PROPERTY
TLE Cookery – Grade 8 Alternative Delivery Mode Quarter 0 – Module 4: Calculating Cost Production First Edition, 2020
Republic Act 8293, section 176 states that: No copyright shall subsist in any work of the Government of the Philippines. However, prior approval of the government agency or office wherein the work is created shall be necessary for exploitation of such work for profit. Such agency or office may, among other things, impose as a condition the payment of royalties.
Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names, trademarks, etc.) included in this book are owned by their respective copyright holders. Every effort has been exerted to locate and seek permission to use these materials from their respective copyright owners. The publisher and authors do not represent nor claim ownership over them.
Published by the Department of Education Secretary: Leonor Magtolis Briones Undersecretary: Diosdado M. San Antonio
Development Team of the Module
Writer: Nerie D. Contreras Editor: Geraldine F. Vergas Reviewers: Elizabeth A. Bautista, Ruby C. Limen, Ma. Ligaya C. Azarcon, Lorna L. Estal, Leonila J. Floria, Virginia T. Mahinay Layout Artists: Mark Ian K. Domosmog, Eljun A. Calimpusan Management Team: Francis Cesar B. Bringas, IsidroM. Biol, Josephine Chonnie M.Obseñaries, Maripaz F. Magno, Minerva T. Albis, Imee R. Vicariato, Genevieve S. Verceles, Corazon F. Adrales
Printed in the Philippines by ________________________
Department of Education – Caraga Region
Office Address: Teacher Development Center, J.P. Rosales Avenue, Butuan City, Philippines 8600 Tel. No./Telefax: (085) 342-8207/ (085) 342-5969 E-mail Address: caraga@deped.gov.ph
8
Technology and Livelihood Education Home Economics – Cookery Quarter 0 -Module 4 Calculating Cost Production
Introductory Message
This Self-Learning Module (SLM) is prepared so that you, our dear learners, can continue your studies and learn while at home. Activities, questions, directions, exercises, and discussions are carefully stated for you to understand each lesson.
Each SLM is composed of different parts. Each part shall guide you step-by-step as you discover and understand the lesson prepared for you.
Pre-tests are provided to measure your prior knowledge on lessons in each SLM. This will tell you if you need to proceed on completing this module or if you need to ask your facilitator or your teacher’s assistance for better understanding of the lesson. At the end of each module, you need to answer the post-test to self-check your learning. Answer keys are provided for each activity and test. We trust that you will be honest in using these.
In addition to the material in the main text, Notes to the Teacher are also provided to our facilitators and parents for strategies and reminders on how they can best help you on your home-based learning.
Please use this module with care. Do not put unnecessary marks on any part of this SLM. Use a separate sheet of paper in answering the exercises and tests. And read the instructions carefully before performing each task.
If you have any questions in using this SLM or any difficulty in answering the tasks in this module, do not hesitate to consult your teacher or facilitator.
Thank you.
What I Need to Know
[illustration: hand pressing a button icon beside the heading]
This module was designed and written to better perform mensuration and calculations. It will help the learner master the nature of mensuration and calculation. The scope of this module will be used in many different learning situations. The language used recognizes the diverse vocabulary level of learners. The lessons are arranged to follow the standard sequence of the module. But the order of teaching or using can be changed to correspond with the textbook and references you will be using.
The module has only one Learning Outcomes which has one lesson on it.
LO 4: Calculate cost of productions
- Lesson 1 – Compute Cost of Production
After going through this module, you are expected to: 4.1 Discuss principles of costing 4.2 Compute cost of production properly.
What I Know
[illustration: hand holding a pencil beside the heading]
Direction: Choose the letter of the best answer. Write the letter of the correct answer in your activity notebook
It is classifying, recording, an appropriate allocation of expenditure for the determination of the costs of products or services.
- A. costing
- B. buying
- C. purchasing
- D. calculating
Labor, supplies, wages are examples of?
- A. indirect cost
- B. period cost
- C. imputed cost
- D. fixed cost
What tool of food costing which is based on a standard recipe.
- A. up-to-date ingredient cost
- B. recipe cost sheet
- C. standard recipe
- D. calculated cost
The tool of food costing in which the current price is the basis of costing?
- A. up-to-date ingredient cost
- B. recipe cost sheet
- C. standard recipe
- D. calculated cost
A tool of food costing for recording data and all information about the recipe such as current unit cost, actual ingredient cost and cost per portion.
- A. up-to-date ingredient cost
- B. recipe cost sheet
- C. standard recipe
- D. calculated cost
Which of the following is the third step in calculating recipe cost?
- A. Divide the total recipe cost by the number of portion to get the cost per portion.
- B. Compute the actual cost of each ingredient.
- C. Add actual cost of each ingredient to get the total recipe cost.
- D. Indicate the latest purchase cost of each ingredient based on a current price list.
What is the actual cost of two kilos malagkit rice if the purchased cost is P65.00 per kilo?
- A. 130.00
- B. 135.00
- C. 140.00
- D. 145.55
What is the actual cost of 1/4 kilo oil if the purchased cost is P60.00/kilo?
- A. 5.00
- B. 10.00
- C. 15.00
- D. 20.00
What is the selling price of each puto if the total cost is P100.00 and the total yield is 20 pieces?
- A. 5.00
- B. 7.50
- C. 10.00
- D. 12.50
What is the selling price of Biko if the total cost is P160.00 and the total yield is 24 slices?
- A. 10.00
- B. 20.00
- C. 30.00
- D. 40.00
- What is the percent mark-up of doughnut if the purchased price is 5.00 and the selling price is 7.00?
- A. 20%
- B. 25%
- C. 35%
- D. 45%
- What is the percent mark-up of suman if the purchased price is 7.00 and the selling price is 10.00?
- A. 43%
- B. 44%
- C. 45%
- D. 46%
- What is the selling price of carrot cake if the total food cost is 175.00 and the percentage mark up 25%?
- A. 220.75
- B. 219.75
- C. 218.75
- D. 217.75
- How much is the selling price of Yema Cake if the total cost is 385.00 and the percentage mark up 25%?
- A. 509.00
- B. 510.00
- C. 511.00
- D. 512.00
- How much is the selling price of Chocolate Moist Cake if the total cost is 500.00 and the percentage mark-up is 30%?
- A. 650.00
- B. 700.00
- C. 750.00
- D. 800.00
Lesson 1: Compute the Cost of Production
[illustration: hand holding a puzzle piece beside the heading “What’s In”]
In this lesson, you will be able to define costing, know the principles of costing, calculate and compute the expenses to be incurred in cooking either at home or in school.
What’s In
Can you recall the topic that we had discuss last week? What was it all about? As a sort of review, please answer the activity below.
Activity 1
Directions: Give the substitute of the following common ingredients. Write the answer in your activity notebook.
| Common Ingredients | Substitute |
|---|---|
| 1. 1 cup butter | |
| 2. 1 whole egg | |
| 3. 1 tsp. allspice | |
| 4. 1 tsp. juice | |
| 5. 1 small onion |
What’s New
Have you experienced selling something? How did you get the gain? How much is your mark up? How much is your selling price? Think about it.
As an opening to our new topic and to measure your prior knowledge please answer the activity below.
Directions: Copy the table in your activity notebook. Calculate the Actual Cost of Ingredients below:
Calculate the Actual Cost of Ingredients below:
| Ingredients | Measure (weight/volume/count) | Purchase Cost | Actual Cost of Ingredients |
|---|---|---|---|
| Malagkit | 1 kilo | 60.00/kilo | |
| Brown sugar | 1/2 kilo | 50.00/kilo | |
| Grated coconut | 1 kilo | 48.00/kilo | |
| Pineapple crushed | 1 can | 26.00/can | |
| margarine | 1/4 cup | 16.00/cuo | |
| Total: |
Using the above calculated expenses in cooking Biko, find the cost of a slice of Biko if you were able to make 24 slices.
Use the formula:
Selling Price = Total Expenses (TE) + 1/2 of TE
Number of Yields
SP = Php ________________
- How much will be the total Sales if all the Biko are sold? _________________
- If the Total Cost is deducted from total sales, how much will be your net profit? _________________
What is It
How did you calculate the selling price, the total sales, and the net profit of the good that you sell? This time, please read and understand the discussion of the topics elow.
Costing is the classifying, recording and appropriate allocation of expenditure for the determination of the costs of products or services, and for presentation of suitably arranged data for the purposes of control, and guidance of management.
Different Ways to Categorize Costs
- Fixed and Variable Costs
- Direct and Indirect Costs
- Product and Period Costs
- Controllable and Uncontrollable Cost
- Out-of-pocket and Sunk Costs
- Incremental and Opportunity Costs
- Imputed Costs
Food costing is important to know as it has a direct effect on the profitability of a restaurant. It is the cost of your ingredients and does not include other costs, such as labor and overheads. Food costing is an essential tool in determining whether food costs targets are being met.
On Basic Recipe Costing
Understanding the basics of recipe costing is important so that you can:
- Know how much food cost is incurred on each recipe. This gives you a clear view of how much you can earn per dish.
- Understand how to properly price your dishes to achieve a target profit.
- Study the way your competitor prices their dishes against an industry benchmark.
- Know when to reduce a recipe cost. If you keep up to date with your costing and see that you are going beyond your target cost percentage, you can easily plan how to reduce the costs.
- Find out each menu item’s profit margin and decide which ones to promote through suggestive selling and promotion.
Food Costing Tools
The following tools and calculations are important in deriving your food costs:
- Standard Recipe: Costing based on a standard recipe makes it easy to compute food costs based on the servings that are needed
- Up-to-Date Ingredient Costs: Current prices should be the basis of costing, thus the need to do a price check from time to time
- Recipe Cost Sheet: For recording data and all information about the recipe such as current unit cost, actual ingredient cost and cost per portion
Calculating Recipe Cost
How do we apply numbers and costs to each Standard Recipe?
Step 1. Fill up the Recipe Costing Sheet with information based on the standard recipe to be based on a current price list. Step 2. Indicate the latest purchase cost of each ingredient based on a current price list. Step 3. Compute the actual cost of each ingredient Step 4. Add actual cost of each ingredient to get the total recipe cost Step 5. Divide the total recipe cost by number of portions to get the cost per portion.
Recipe Cost Sheet
For recording purposes, create a recipe cost sheet for each of your dishes. Here is an example.
Name of Recipe: Biko Total Recipe Yield: 24 slices (weight, volume, & Count) Size per Portion: slice Number of Portion:24 Recipe Cost: 164.00 Cost/Portion: Date Costed: December 24. 2020
| Ingredients | Measure (weight/volume/count) | Purchase Cost | Actual Cost of Ingredients |
|---|---|---|---|
| Malagkit rice | 1 kilo | 60.00/kilo | 60.00 |
| Brown sugar | 1/2 kilo | 50.00/kilo | 25.00 |
| Grated coconut | 1 kilo | 48.00/kilo | 48.00 |
| Pineapple crushed | 1 can | 26.00/can | 26.00 |
| margarine | 1/4 cup | 16.00/cup | 4.00 |
| Total: | P164.00 |
Using the above calculated expenses in cooking Biko, find the cost of a slice of Biko if you were able to make 24 slices.
Use the formula:
Selling Price = Total Expenses (TE) + 1/2 of TE
Number of Yields
SP = P 10.25
- How much will be the total Sales if all the Biko are sold? 246.00
- If the Total Cost is deducted from total sales, how much will be your net profit? 82.00
Mark Up – is the difference between how much an item cost you and how much you sell thatitem. It is your profit per item sold.
Percent Mark Up – this is done by dividing the peso mark up by the cost
P 3.00
P 7.00 = 0.43 04 43%
[transcriber’s note: the fraction bar is not printed as a character; the line “P 7.00 = 0.43 04 43%” is transcribed as it appears]
Example:
Selling Price - Cost Price = Peso Mark-up % Mark up
P 10.00 - P 7.00 = P 3.00 43%
Selling Price
Once you have your food costs, you can figure out the selling price of your dishes. The basic formula is:
Selling Price = (Food Cost + Labor Cost + Overhead Cost) + Profit
Your selling price should include all costs plus the profit you would like to earn.
What Should the Food Cost Percentage of Your Selling Price Be?
To compute the selling price, we need the food cost to only be a certain percentage of the selling price.
The amount varies from one restaurant section to another, and is influenced by other costs, such as labor, overhead, and target profit. It generally falls within the profit of 30 to 45%.
Food Costing in Practice
Here is an example to show how to find the selling price of a dish:
- A restaurant has a target food cost percentage of 33%.
- Their newest recipe was calculated to have a food cost of 25.00 per portion.
- Applying the 33% rule, the target selling price = 25.00 divided by 0.33 = 75.75
Given this number, the restaurant can decide on the final selling price considering other factors such as competition, volume and labor costs.
What’s More
To enrich your understanding of what you have read, please answer the activities. If there are things not clear to you, you can ask your elder siblings or parents for assistance.
Activity 1
Directions: Complete the following table by computing the Peso Mark-up and the Percent Mark-up.
| Items | Buying Price | Selling Price | Peso Mark-Up | % Mark-Up |
|---|---|---|---|---|
| Banana Cake | 175.00 | 350.00 | ||
| Carrot Cake | 185.00 | 375.00 | ||
| Chocolate Cake | 395.00 | 650.00 | ||
| Yema Cake | 385.00 | 650.00 | ||
| Red Velvet Cake | 450.00 | 550.00 |
Activity 2
Directions: Compute the Selling Price of the following food items using the 43%mark up. Write your answer in the activity notebook.
| Food Item | Unit Cost per Piece | Selling Price per Piece |
|---|---|---|
| Maja Blance | 5.00 | |
| Palitaw | 6.00 | |
| Bitsobitso | 4.00 | |
| Suman | 7.50 | |
| Biko | 8.00 |
What I Have Learned
After the learners go through the lesson, the learners are asked to write about what they have learned for the week.
Activity
Directions: Copy the table and answer the questions in your activity notebook.
| Questions | Answers |
|---|---|
| 1. What is costing and mark up? | |
| 2. What are the different ways to categorize mark up? | |
| 3. What are food costing tools? | |
| 4. What are steps in calculating recipe cost? | |
| 5. How do you compute the selling price? |
What I Can Do
Activity
Directions: In cooking Palitaw the following are the basic ingredients. Calculate the expenses to be incurred using the four basic operations, addition, subtraction, multiplication and division.
- 2 cups ground Malagkit
- 1/4 cup sesame seeds
- 1 cup water
- 1 cup sugar
- 1 cup grated coconut
Complete the table below with the above data. Make your own estimated unit price of the above items as being observed by you in the market.
| Ingredients | Measure (weight/volume/count) | Purchase Cost | Actual Cost of Ingredients |
|---|---|---|---|
Assessment
Direction: Choose the letter of the best answer. Write the letter of the correct answer in your activity notebook.
Which of the following is the third step in calculating recipe cost?
A. Divide the total recipe cost by the number of portions to get the cost per portion.
B. Compute the actual cost of each ingredient.
C. Add an actual cost of each ingredient to get the total recipe cost.
D. Indicate the latest purchase cost of each ingredient based on a current price listWhat is the cost of 2 kilos malagkit rice if you purchased at P65.00 per kilo?
A. 130.00
B. 135.00
C. 140.00
D. 145.55What is the cost of ¼ kilo oil if you purchased at P60.00/kilo?
A. 5.00
B. 10.00
C. 15.00
D. 20.00What is the selling price of each puto if the total cost is P100.00 and the total yield is 20 pieces?
A. 5.00
B. 7.50
C. 10.00
D. 12.50What is the selling price of Biko if the total cost is Php160.00 and the total yield is 24 slices?
A. 10.00
B. 20.00
C. 30.00
D. 40.00What is the percent mark-up of doughnut if the purchased price is 5.00 and the selling price is 7.00?
A. 20%
B. 25%
C. 35%
D. 45%What is the percent mark-up of suman if the purchased price is 7.00 and the selling price is 10.00?
A. 220.75
B. 219.75
C. 218.75
D. 217.75What is the actual cost of 1/4 kilo oil if the purchased cost is P60.00/kilo?
a. 5.00
b. 10.00
c. 15.00
d. 145.55How much is the selling price of Yema Cake if the total cost is 385.00 and the percentage mark-up is 33%?
a. 509.00
b. 510.00
c. 511.00
d. 512.00How much is the selling price of Chocolate Moist Cake if the total cost is 500.00 and the percentage mark-up is 30%?
a. 650.00
b. 700.00
c. 750.00
d. 800.00It is classifying, recording, and appropriate allocation of expenditure for the determination of the costs of products or services.
a. costing
b. buying
c. purchasing
d. calculatingLabor, supplies, wages are examples of ________.
a. indirect cost
b. period cost
c. imputed cost
d. fixed costA tool of food costing based on a standard recipe is ____________.
a. up-to-date ingredient cost
b. recipe cost sheet
c. standard recipe
d. calculated costThe tool of food costing in which the current price is the basis of cost.
a. up-to-date ingredient cost
b. recipe cost sheet
c. standard recipe
d. calculated costA tool of food costing for recording data and all information about the recipe such as current unit cost, actual ingredient cost, and cost per portion.
a. up-to-date ingredient cost
b. recipe cost sheet
c. standard recipe
d. calculated cost
Answer Key
[transcriber’s note: this page is printed rotated 180 degrees; the answer boxes are transcribed below in reading order]
What I Know
- A
- D
- C
- A
- B
- B
- A
- C
- B
- A
- C
- A
- C
- D
- C
What’s In
- 1 margarine
- 2 egg yolk
- 1/2 t cinnamon + 1/2 t ground cloves
- 1/2 t vinegar
- 1 t onion powder
What’s New
- 60.00
- 25.00
- 48.00
- 26.00
- 4.00
Total: 164.00 SP= 10.25 Sales: 246.00 Net Profit: 82.00
What’s More
Activity 1
- 175.00 – 50%
- 190.00 – 51%
- 255.00 – 39%
- 265.00 – 41%
- 250.00 – 45%
Activity 2
- 7.15
- 8.58
- 5.72
- 10.72
- 11.44
Assessment
- B
- A
- C
- B
- A
- C
- A
- C
- D
- A
- A
- A
- D
- C
- B
What I have Learned
Costing is the classifying, recording and appropriate allocation of expenditure for the determination of the costs of products or services, and presentation of suitably arranged data for purposes of control, and guidance of management.” Mark Up – is the difference between how much an item costs you and how much you sell that item. It is your profit per item sold.
Fixed and Variable Costs
- Direct and Indirect Costs
- Product and Period Costs
- Controllable and Uncontrollable Cost
- Out-of-pocket and Sunk Costs
- Incremental and Opportunity Costs
- Imputed Costs
Standard Recipe, Up-to-Date Ingredient Costs, Recipe Cost Sheet
References
Delos Santos, Zenaida. 2013. Technology and Livelihood Education: Exploratory Course in Commercial Cooking. Batangas: United Eferza Academic Publication
Nikhila, C.[n.d], Costing: Meaning, aims, and methods, USA: Lightspeed
Food cost formula: How to calculate food cost percentage, USA:Lightspeed
INTERNET
“Costing: Meaning, Aims and Methods” 2020 Retrieved from https://www.businessmanagementideas.com/cost-accounting/costing-meaning-aims-and-methods-cost-accounting/7265 on June 11, 2020
“How to Calculate Your Food Cost Percentage” 2020 Retrieved from ghtspeedhq.com/blog/how-to-calculate-restaurant-food-costs/ on June 11, 2020
For inquiries or feedback, please write or call:
Department of Education Bureau of Learning Resources (DepEd-BLR)
Ground Floor, Bonifacio Bldg., DepEd Complex Meralco Avenue, Pasig City, Philippines 1600
Telefax: (632) 634-1054; 634-1072; 631-4985
Email Address: blr.lrqad@deped.gov.ph *blr.lrpd@deped.gov.ph
Leave a Reply