Planning and Preparing a
food Business
●Food , either fresh or
cooked can be
profitable source of
income as one of the
basic needs for
survival, the food
industry offers
promising business
opportunities.
How to Start Your Food Business: an 8-step
Guide
● Make a solid Business Plan. ...
● Secure your financing. ...
● Choose your location. ...
● Design the layout of your space. ...
● Choose your suppliers. ...
● Get your licences and permits. ...
● Start hiring your employees. ...
● Advertise your business.
What are the characteristics of a good quality
meat?
●Meat quality is normally defined
by the compositional quality
(lean to fat ratio) and the
palatability factors such as visual
appearance, smell, firmness,
juiciness, tenderness, and
Task in your notebook:
●List down the ( 5 ) characteristics of fresh fish , fresh chicken
and fresh fruits.(15pts)
PERFORMANCE TASK:
Computing Cost and Profit
To determine the selling prices of food, consider the
following:
1. Make a list of the ingredients needed for the recipe.
2. List the operating expenses and get the total.
3. Determine the allowed number of services from the food
prepared.
4. Divide the total cost by the number of servings to get the
unit cost per serving.
5. Determine what percentage will be added to the unit
cost plus the selling price.The allowed percentage is 1540% of the total cost of the food.
Recipe: Arroz Caldo
Marketing List:
A. Ingredients
Cost
½ kg Malagkit
Php 17.50
½ kg. chicken breast
45.00
cooking oil
5.00
garlic
green onions
kasubha
2.00
TOTAL COST
Php 156.00
5.00
2.00
salt
.50
pepper
2.00
Php 79.00
B. Operating Expenses
labor
Php 30.00
Fuel (approx)
Transportation
30.00
Php
77.00
II. Number of Servings
20 cups
III. Cost per serving
Php 156.00/20 cups = 7.8
IV. FOR THE SELLING PRICE, WE CAN ADD 15% TO 40% OF THE COST OF
FOOD.
15% of Php 7.8 is Php 1.17 or
Php 1.17 (Profit)
40% of Php 7.8 is Php 3.12 or
Php 3.12 (Profit)
Php 7.8
Php 1.17
Php 8.97
or
or 9.00
Php 7.8
3.12
Php
10.92 or
11.00
Therefore , the selling price
of the arroz caldo can range
from Php 9.00 to Php
10.92