TABLE D'HOTE MENU EXPLANATION

FOOD PRODUCTION MANAGEMENT

CYCLE I
MENU ITEM
DAY Category Menu
Appetizer Soup Main Dish Side Dish
- Amazuan
MONDAY JAPANESE Yakinasu Zouni Chicken Nanban - Taru-taru So-su
- Nimame
- Jacket Potato
TUESDAY MEDITERANIAN Crustless Swiss Quiche Bisque of Shrimp Baked Snapper - Baked Beans, Onions, Cherry Tomatoes
- Garlic Butter Sauce
- Gulai kapau kacang panjang
- lado ijo
WEDNESDAY INDONESIAN Pempek Palembang Soto Padang Dendeng Batokok
- kerupuk jangek
- nasi putih
- Rosmarry Gravy Sauce
THURSDAY WESTERN Classic Potato Salad Cream Of Leek and Potato Soup Grilled Lamb - Sauted Turning Vegetables
- Mashed Potato

Medan, August 2023

Head Of Food Production Management

Rama Indra, SE, M.Si

NIP. 19731019 200502 1 003
 Document No. : POLTEKPAR/FM/JPH/03/01-c
POLITEKNIK PARIWISATA MEDAN
Revision No. : 00
Date of Issue : 14 September 2021
FORM
Page :1
PELAKSANAAN PRAKTIKUM

RECIPE COSTING
FOOD PRODUCTION MANAGEMENT PERIOD 2023-2024

CRUSTLESS SWEET QUICHE

STANDARD RECIPE
Yield : 10 Portion

NO. Ingredient Spesification Unit Qty Price per Unit Amount (Rp)
1 Eggs Fresh pcs 10 2,000 20,000
2 heavy cream Dolpin, Package ml 250 85 21,250
3 milk Handmade ml 250 55 13,750
4 ham Fresh gr 300 115 34,500
5 Swiss cheese Bottle gr 480 125 60,000
6 zucchini Fresh, Juice gr 300 75 22,500
7 thyme Fresh gr 10 65 650
8 Salt Hard Boiled pcs 10 55 550
9 butter Fresh gr 20 550 11,000
10 black pepper Dry gr 4 95 380
FOOD COST 184,580
COST/PORTION 18,458
MATERIAL (40%) 7,383
OVER HEAD (21%) 3,876
LABOUR COST (19%) 3,507
AMOUNT 33,224
PROFIT (20%) 6,645
SELLING PRICE WITHOUT TAX AND SERVICE Rp 39,869

PROCEDURE:
1. Preheat oven to 375°F.
2. Melt 1 Tbsp butter in skillet over medium heat, add ham and and sauté until lightly browned (optional). Remove and set aside.
3. Melt 1 Tbsp butter in skillet and add diced zucchini. Cook until slightly softened.
4. Mix eggs, cream, milk, thyme, salt and pepper in a bowl.
5. In lightly greases 8-9 inch, layer ham, most of the cheese and zucchini. Pour in egg mixture and top with remaining cheese.
6. Bake in preheated oven 35-40 minutes, until knife of toothpick inserted in center comes out clean.

Document No. : POLTEKPAR/FM/JPH/03/01-c

POLITEKNIK PARIWISATA MEDAN
Revision No. : 00
Date of Issue : 14 September 2021
FORM
Page :1
PELAKSANAAN PRAKTIKUM

RECIPE COSTING
FOOD PRODUCTION MANAGEMENT PERIOD 2023-2024

CLASSIC POTATO SALAD

STANDARD RECIPE
Yield : 10 Portion

NO. Ingredient Spesification Unit Qty Price per Unit Amount (Rp)
1 Potatoes Fresh gr 800 35 28,000
2 salt Dolpin, Package gr 15 35 525
3 Mayonnaise Handmade gr 350 85 29,750
4 red onion Fresh gr 150 45 6,750
5 Dijon mustard Bottle gr 50 48 2,400
 6 lemon Fresh, Juice pcs 1 2,500 2,500
7 paprika Fresh gr 250 65 16,250
8 Eggs Hard Boiled pcs 5 2,500 12,500
9 chives Fresh gr 100 66 6,600
10 black pepper Dry gr 10 58 580
11 Butterhead Lettuce Fresh gr 400 89 35,600
12 -
13 -
14 -
FOOD COST 141,455
COST/PORTION 14,146
MATERIAL (40%) 5,658
OVER HEAD (21%) 2,971
LABOUR COST (19%) 2,688
AMOUNT 25,462
PROFIT (20%) 5,092
SELLING PRICE WITHOUT TAX AND SERVICE Rp 30,554

PROCEDURE:
1. making mayonaisse
Boiled potatoes cut into cube
2. slice cube red onion and paprika
3. boiled eggs, cut into wedges or slice ring
4. mixed potatoes, mayonaise, parika, red onion, salt, black pepper and lemon juice
5. put lettuce for underliner add mixed potatoes garnish with hard boiled eggs and chopped chive

Document No. : POLTEKPAR/FM/JPH/03/01-c

POLITEKNIK PARIWISATA MEDAN
Revision No. : 00
Date of Issue : 14 September 2021
FORM
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PELAKSANAAN PRAKTIKUM

RECIPE COSTING
FOOD PRODUCTION MANAGEMENT PERIOD 2023-2024
MPEK MPEK PALEMBANG
STANDARD RECIPE
Yield : 10 Portion

NO. Ingredient Spesification Unit Qty Price per Unit Amount (Rp)
Bahan mpek-mpek
1 Mackarel fish (ikan tenggiri) fresh/cleaned gr 1000 150 150,000
2 Tepung Tapioka dry/packed gr 250 150 37,500
3 tepung kanji dry/packed gr 250 100 25,000
4 chilled water fresh ml 300 10 3,000
5 white egg dry pcs 2 3,000 6,000
6 whole egg dry pcs 2 3,000 6,000
7 tepung terigu dry/packed tbs 2 500 1,000
Bumbu Halus
7 garlic dry pcs 5 750 3,750
8 peppercorn dry pcs 6 500 3,000
9 salt dry/dolphin opt 1000 1,000
Bahan Cuko
10 Ebi dry/cleaned tbs 1 3,000 3,000
11 cayenne dry/fresh pcs 5 750 3,750
12 garlic dry/fresh pcs 3 750 2,250
13 tamarynd dry/packed gr 80 30 2,400
14 brown sugar (gula merah) dry/cleaned gr 80 30 2,400
15 salt dry/dolphin opt 1,000 1,000
16 Sugar dry/packed opt 1,000 1,000
Acar
17 cucumber dry/fresh pcs 2 1,250 2,500
FOOD COST 254,550
COST/PORTION 25,455
MATERIAL (40%) 10,182
OVER HEAD (21%) 5,346
LABOUR COST (19%) 4,836
 AMOUNT 45,819
PROFIT (20%) 9,164
SELLING PRICE WITHOUT TAX AND SERVICE Rp 54,983

PROCEDURE:
1 ground garlics, peppercorn and salt to be grounded (bumbu halus)
2 clean the makcarel fish (boning out) and skin out then blend it until soft grounded
3 In a BOWL, mix the paste (bumbu halus with mackarel fish meat) and white egg while adding tapioca flour drop by drop until the dough is firmed
4 seasoning with salt and pepper
5 make the dough firstly to be Mpek-mpek selam with the egg inside of the dough, secondly make the dough to be mpek-mpek lenjer
6 thirdly make mpek-mpek keriting with plastic as mould for making it curly
7 FOR CUKO, blend ebi, garlic, cayenne until blended then put that into sauce pan with water
8 after that put the sliced of brown sugar, tamarynd juice, sugar, salt until BOILED. Then seasoning it
9 strain the cuko, then serve it with 1 mpek mpek selam, lenjer and keriting in one plate.

Document No. : POLTEKPAR/FM/JPH/03/01-c

POLITEKNIK PARIWISATA MEDAN
Revision No. : 00
Date of Issue : 14 September 2021
FORM
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PELAKSANAAN PRAKTIKUM

RECIPE COSTING
FOOD PRODUCTION MANAGEMENT PERIOD 2023-2024

YAKINASU
STANDARD RECIPE
Yield : 10 Portion

NO. Ingredient Spesification Unit Qty Price per Unit Amount (Rp)
1 Terong /nasu fresh pcs 3 5,000 15,000
Hapoudashi -
2 dashi made ml 160 1,000 160,000
3 usukuchi souyu bottle ml 20 900 18,000
4 mirin bottle ml 20 900 18,000
5 katsuo bushi dry/packed opt 20,000 20,000
6 parutan jahe (oroshi shoga) dry opt 20,000 20,000
FOOD COST 251,000
COST/PORTION 25,100
MATERIAL (40%) 10,040
OVER HEAD (21%) 5,271
LABOUR COST (19%) 4,769
AMOUNT 45,180
PROFIT (20%) 9,036
SELLING PRICE WITHOUT TAX AND SERVICE Rp 54,216

PROCEDURE:
1 firstly Nasu grilled until cooked and black
2 after that, peel it and wash it out
3 soak nasu into hapoudashi for 1 hour
4 cut nasu to be some pieces, served in plate and pouring with hapoudashi
5 serve it with sprinkle katsuobushi and oroshi shoga
 Document No. : POLTEKPAR/FM/JPH/03/01-c
POLITEKNIK PARIWISATA MEDAN
Revision No. : 00
Date of Issue : 14 September 2021
FORM
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PELAKSANAAN PRAKTIKUM

RECIPE COSTING
FOOD PRODUCTION MANAGEMENT PERIOD 2023-2024

BISQUE OF SHRIMP
STANDARD RECIPE
Yield : 10 Portion

1 Large Shrimp Fresh/Cleaned gr 2000 80 160,000

2 Unsalted Butter Block/Packaged gr 150 125 18,750
3 Cajun Spicy Dry/Bottle gr 20 180 3,600
4 Worcestershire sauce Bottle ml 1500 25 37,500
5 Cooking Cream Packaged/Anchor ml 25 250 6,250
6 Olive Oil Bottle ml 50 225 11,250
7 Garlic Fresh/Cleaned gr 20 85 1,700
8 Thyme Dry/Bottle gr 5 555 2,775
9 Onion Fresh/Cleaned gr 250 45 11,250
10 Celery Fresh/Cleaned gr 100 55 5,500
11 Flour Segitiga Biru/Packaged gr 50 -
12
White Wine/White Wine Vinegar Bottle ml 250 45 11,250
13 Paprika Powder Dry/Bottle gr 2 450 900
14 Tomato Paste Can gr 50 125 6,250
15 White Pepper Ground/Ladaku gr 5 145 725
16 Salt Dolpin/Packaged gr 15 150 2,250
Shrimp Stock Homemade ml 0 - -
Unsalted Butter Block/Packaged gr 100 125 12,500
Celery Fresh/Cleaned gr 100 55 5,500
Onion Fresh/Cleaned gr 200 45 9,000
Carrot Fresh/Cleaned gr 300 25 7,500
Bay leave Dry/Bottle gr 25 455 11,375
Garlic Fresh/Cleaned gr 50 85 4,250
Water ml 2500 - -
FOOD COST 147,725
COST/PORTION 14,773
MATERIAL (40%) 5,909
OVER HEAD (21%) 3,102
LABOUR COST (19%) 2,807
AMOUNT 26,591
PROFIT (20%) 5,318
SELLING PRICE WITHOUT TAX AND SERVICE Rp 31,909

PROCEDURE:
The Shrimp
Peel shrimp, season, and set aside, reserving the shells for the stock.
Shrimp Stock/Broth
Add 1-2 teaspoons of butter or oil to a saucepan or skillet.
Then throw in shrimp shells, celery, thyme, onion (peel and all), garlic, bay leaf, and peppercorns.
Sauté for about 5-7 minutes, constantly stirring, to prevent it from burning. Then add about 3-4 cups of water.
Bring to a boil, lower heat, and let it simmer for 10-20 minutes.
Remove from heat and strain using a sieve. Set aside.
Shrimp
In Bisque
a large, heavy saucepan, melt 2 tablespoons of butter and drizzle in a little olive oil. Add minced garlic, fresh thyme, onions, and
celery, cook over moderately high heat, occasionally stirring for about 5 minutes until vegetables are soft and beginning to get a
brown color.
Sprinkle the flour over the vegetables and frequently stir over low heat for about a minute until the mixture is smooth and the
flour is fully incorporated. That helps to thicken the soup later.
Slowly add the wine, if using, then stir in the Worcestershire, Creole seasoning, paprika, and cayenne pepper (optional). Cook for
about a minute.
Then stir in the tomato paste, followed by the prepared shrimp stock. Simmer for about 8-10 minutes.
Add the heavy cream, butter, white pepper, and salt to taste. Let the butter melt, then remove it from the stove.
Add to a blender and puree. Puree in batches – it helps prevents pressure from building inside. Alternatively, you may use a stick
blender in the pot until smooth.
Shrimp Garnish
Place a saucepan over medium heat, then add about 1 tablespoon butter to it followed by the cleaned shrimp, season with Creole
seasoning, and lightly sauté for about 2 minutes or until the shrimp is cooked through.
Top individual bisques with the sautéed shrimp and serve.

Document No. : POLTEKPAR/FM/JPH/03/01-c

POLITEKNIK PARIWISATA MEDAN
Revision No. : 00
Date of Issue : 14 September 2021
FORM
Page :1
PELAKSANAAN PRAKTIKUM

RECIPE COSTING
FOOD PRODUCTION MANAGEMENT PERIOD 2023-2024
SOTO PADANG
STANDARD RECIPE
Yield : 10 Portion

NO. Ingredient Spesification Unit Qty Price per Unit Amount (Rp)
1 beef meat fresh/cleaned/boneless/fatless gr 1200 300 360,000
2 salt dry/packed tsp 3 500 1,500
beef stock -
3 beef bone fresh/cleaned kg 1 30,000 30,000
4 onion (beef stock) fresh/cleaned pcs 8 500 4,000
5 celerry (beef stock ) fresh/cleaned pcs 8 500 4,000
6 leek (beef stock) fresh/cleaned pcs 4 800 3,200
7 salt dry/dolphin opt 1,000 1,000
8 water fresh ltr 10 1,000 10,000
Bumbu halus -
9 shallot dry/cleaned pcs 20 1,500 30,000
10 garlic dry/cleaned pcs 15 700 10,500
11 cumin dry/cleaned tsp 1 1,000 1,000
12 peppercorn dry/cleaned pcs 3 200 600
13 candlenut dry/cleaned pcs 8 500 4,000
14 nutmeg dry/cleaned pcs 4 500 2,000
Dried Ingridients I -
15 bayleaf dry/cleaned pcs 8 500 4,000
16 galangal dry/cleaned gr 80 30 2,400
17 ginger dry/cleaned gr 80 30 2,400
18 lemongrass dry/cleaned pcs 2 1,000 2,000
19 lime leaf dry/cleaned pcs 3 500 1,500
Dried Ingridients II -
20 star anise dry/cleaned pcs 4 300 1,200
21 cardamon dry/cleaned pcs 8 500 4,000
22 clove dry/cleaned pcs 8 300 2,400
23 cinnamon stick dry/cleaned gr 30 200 6,000
Perkedel kentang -
24 potato fresh/cleaned gr 500 50 25,000
25 celerry fresh/cleaned pcs 3 500 1,500
26 shallot fresh/cleaned pcs 6 1,500 9,000
27 egg fresh/cleaned pcs 4 2,000 8,000
28 salt dry/dolphin opt 1,000 1,000
29 pepper dry opt 1,000 1,000
Condiments -
30 celerry fresh/cleaned pcs 5 500 2,500
31 kerupuk merah dry/cleaned gr 200 50 10,000
32 leek fresh/cleaned pcs 8 150 1,200
FOOD COST 546,900
COST/PORTION 54,690
MATERIAL (40%) 21,876
OVER HEAD (21%) 11,485
LABOUR COST (19%) 10,391
AMOUNT 98,442
PROFIT (20%) 19,688
SELLING PRICE WITHOUT TAX AND SERVICE Rp 118,130

PROCEDURE:
1. Ground the paste ingridients (Bumbu Halus) to be soft
2. In other place Bring to boil the beef meat until tender and cooked, don’t forget to strain out the bulb
3. Put the dried Ingridients I to the meat boiled and make sure the meat is not smelly
4. BEEF STOCK PREPARATION : in other place, please make the beef stock as the procedure it is, and it will be the stock for soto padang
5. Put the cooked paste (bumbu halus) into the beef stock then seasoning
6. slice the leek then put into the stock
7. slice thin the beef meat to be finger cut, then seasoning with salt and then fry it for filling the soup
8. In other place, please make Pergedel kentang by firstly fry the potatoes, then mix with slice shallot, leek, seasoning and coat with egg and after that fry it like a ball
9. serve the soup with perkedel kentang, fried slice meat, kerupuk merah, fried shallot and sprinkle with slice leek

Document No. : POLTEKPAR/FM/JPH/03/01-c

POLITEKNIK PARIWISATA MEDAN
Revision No. : 00
Date of Issue : 14 September 2021
FORM
Page :1
PELAKSANAAN PRAKTIKUM

RECIPE COSTING
FOOD PRODUCTION MANAGEMENT PERIOD 2023-2024

ZOUNI
STANDARD RECIPE
Yield : 10 Portion

NO. Ingredient Spesification Unit Qty Price per Unit Amount (Rp)
Mochi
1 air (mizu) gr 150 200 30,000
2 tepung beras (mochiko) gr 200 150 30,000
Sumashi jiru -
3 dashi ml 1200 200 240,000
4 usukuci shouyu ml 50 550 27,500
5 garam (shio) gr 5 500 2,500
Garniture -
6 bayam (hourensou) gr 80 80 6,400
8 wortel (ninjin) gr 150 100 15,000
FOOD COST 351,400
COST/PORTION 35,140
MATERIAL (40%) 14,056
OVER HEAD (21%) 7,379
LABOUR COST (19%) 6,677
AMOUNT 63,252
PROFIT (20%) 12,650
SELLING PRICE WITHOUT TAX AND SERVICE Rp 75,902

PROCEDURE:
1 mix mizu dan mochiko to become blended
2 make each portion as 8 gram
3 boil water then put the mochi inside until cooked then put into chilled water
4 sumashi jiru : boil dashi, shoyu and shio and bring it to boiled
5 garniture : cut the the hourenzo and ninjin to be sen-giri and bring it to boiled
6 serve all into one plate

Document No. : POLTEKPAR/FM/JPH/03/01-c

POLITEKNIK PARIWISATA MEDAN
Revision No. : 00
Date of Issue : 14 September 2021
FORM
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PELAKSANAAN PRAKTIKUM

RECIPE COSTING
FOOD PRODUCTION MANAGEMENT PERIOD 2023-2024

CREAM OF LEEK AND POTATO SOUP

STANDARD RECIPE
Yield : 10 Portion

NO. Ingredient Spesification Unit Qty Price per Unit Amount (Rp)
1 Potato, Fresh/Cleaned gr 500 25 12,500
2 Butter Block/Packaged gr 150 50 7,500
 3 Onion Fresh/Cleaned gr 100 40 4,000
4 garlig Fresh/Cleaned gr 10 50 500
5 Milk Fresh/Packaged ml 600 20 12,000
6 Cheese Fresh/Packaged/cheddar pcs 100 100 10,000
7 Salt Fresh/Packaged/Dolpin gr 10 20 200
8 kaldu jamur Fresh/Packaged/ gr 50 20 1,000
9 Pepper Ground/Ladaku gr 10 200 2,000
10 Crouton Fresh gr 100 25 2,500
11 peterseli Fresh gr 10 50 500
12 Leek Leave Fresh gr 200 25 5,000
13 Thyme Fresh/Bottle gr 10 50 500
Vegetable Stock
Unsalted Butter Block/Packaged gr 100 10 1,000
Celery Fresh/Cleaned gr 100 55 5,500
Onion Fresh/Cleaned gr 200 40 8,000
Carrot Fresh/Cleaned gr 300 10 3,000
Water Fresh/Cleaned Ml 2500 -
FOOD COST 75,700
COST/PORTION 7,570
MATERIAL (40%) 3,028
OVER HEAD (21%) 1,590
LABOUR COST (19%) 1,438
AMOUNT 13,626
PROFIT (20%) 2,725
SELLING PRICE WITHOUT TAX AND SERVICE Rp 16,351

PROCEDURE:

1. Take 200 g of potatoes, cut into 1 cm cubes. Mash the remaining steamed potatoes. set aside.

2. Heat butter in a saucepan. Sauté the onions. Leek Leave and garlic until fragrant

3. Pour Stock Vegetaebale, liquid milk and cheese, stir. Add mashed potatoes, salt, mushroom stock, ground pepper, stir well. Add diced potatoes, stir. Lift.

4. Serve the potato cream soup while warm, sprinkled with chopped parsley and Crouton
 Document : POLTEKPAR/FM/JPH/03/01-c
POLITEKNIK PARIWISATA MEDAN
Revision No: 00
Date of Iss : 14 September 2021
FORM
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PELAKSANAAN PRAKTIKUM

RECIPE COSTING
FOOD PRODUCTION MANAGEMENT PERIOD 2022-2023
DENDENG BATOKOK
STANDARD RECIPE
Yield : 10 Portion

NO. Ingredient Spesification Unit Qty Price per Unit

1 Beef meat fresh/cleaned/ boneless gr 1000 180
Ingridients I
2 tamarynd fresh/cleaned gr 15 800
3 turmeric leaf dry/Cleaned pcs 2 500
4 lime leaf dry/cleaned pcs 7 500
5 bay leaf dry/cleaned pcs 5 500
7 galangal dry/cleaned pcs 1 1,000
8 garlic dry/cleaned opt 1,000
9 salt dry/packed opt 1,000

10 brown sugar (gula merah) dry gr 50 200

Sambal merah
11 red chilli freshed/cleaned gr 200 100
12 shallot freshed/cleaned pcs 5 1,000
13 dry chilli freshed/cleaned gr 100 100
14 salt dry/packed opt 1,000
15 sugar dry/packed opt 1,000
Ingridients II
16 Leek freshed/cleaned pcs 1 3,000
17 tomato freshed/cleaned pcs 1 3,000
18 garlic dry/cleaned pcs 1 3,000
19 lime leaf freshed/cleaned pcs 2 2,000
20 bayleaf dry/cleaned pcs 1 1,000
FOOD COST
COST/PORTION
MATERIAL (40%)
OVER HEAD (21%)
LABOUR COST (19%)
AMOUNT
PROFIT (20%)
SELLING PRICE/PAX WITHOUT TAX AND SERVICE

PROCEDURE:
1. Slice beef thinly then set aside
2. in other place, ground the garlic and brown sugar for ingridients I and mix with another ingridients I
3. Put sliced beef into sauce pan and put the ingridients I into it and pouring water and seasoning with salt
4 let it simmer until the meat is tender and reduce the bulb
5 in other place, ground the ingridients II (kasar) except tomato, leek and bayleaf then set aside
6 then cut the tomato into wedges, slice leek after that saute tomato, leek and ingridients II, and seasoning that sambal
7 serve it with lime juice

Document No. : POLTEKPAR/FM/JPH/03/01-c

POLITEKNIK PARIWISATA MEDAN
 POLITEKNIK PARIWISATA MEDAN
Revision No. : 00
Date of Issue : 14 September 2021
FORM
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PELAKSANAAN PRAKTIKUM

RECIPE COSTING
FOOD PRODUCTION MANAGEMENT PERIOD 2023-2024

BAKED SNAPPER
STANDARD RECIPE
Yield : 10 Portion

NO. Ingredient Spesification Unit Qty Price per Unit

1 Snapper fresh/cleaned/Fillet gr 2500 60
2 Garlic fresh/cleaned gr 150 35
3 Lemon fresh/cleaned pcs 4 2,500
4 Oregano Dry gr 10 1,250
5 Dill Weed fresh/cleaned gr 20 1,250
6 Extra Virgin Olive Oil Bottle ml 250 115
7 Coriander Powder Dry/Packed gr 10 1,150
8 salt dry/packed/dolphin gr 10 55
9 pepper dry/packed gr 4 75
FOOD COST
COST/PORTION
MATERIAL (40%)
OVER HEAD (21%)
LABOUR COST (19%)
AMOUNT
PROFIT (20%)
SELLING PRICE WITHOUT TAX AND SERVICE

PROCEDURE:
1. Preheat the oven to 425 degrees F.

2. In a large mixing bowl, whisk the sauce ingredients together. Add the green beans, tomatoes, and onions and toss to coat
with the sauce. With a large slotted spoon or spatula, transfer the vegetables to a large baking sheet (21 x 15 x 1 inch baking
sheet, for example). Keep the vegetables to one side or one half of the baking sheet and make sure they are spread out in one
layer.
3. Now, add the halibut fillet strips to the remaining sauce, toss to coat. Transfer the halibut fillet to the baking sheet next to
the vegetables and pour any remaining sauce on top.
4. Lightly sprinkle the halibut and vegetables with a little more seasoned salt.
5. Bake in 425 degrees F heated oven for 15 minutes. Then transfer the baking sheet to the top oven rack and broil for another
3 minutes or so, watching carefully. The cherry tomatoes should begin to pop under the broiler.
6. When ready, remove the baked halibut and vegetables from the oven. Serve immediately.

Document No. : POLTEKPAR/FM/JPH/03/01-c

POLITEKNIK PARIWISATA MEDAN
Revision No. : 00
Date of Issue : 14 September 2021
FORM
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PELAKSANAAN PRAKTIKUM

RECIPE COSTING
FOOD PRODUCTION MANAGEMENT PERIOD 2023-2024

GRILLED LAMB
STANDARD RECIPE
Yield : 10 Portion
NO. Ingredient Spesification Unit Qty Price per Unit
1. Lamb Meat fresh/cleaned Gr 2500 60
2. Rosemary Dry Gr 10 2,200
3 Oregano Dry Gr 10 1,200
4 thyme Dry Gr 10 1,200
5 Lemon fresh/cleaned Pcs 4 5,000
6 Black Pepper dry/packed Gr 5 3,000
7 Mustard Bottle Gr 50 500
8 Salad Oil Bottle Gr 50 1,200
9 L & P Sc Bottle Gr 10 4,100
10 Salt & Pepper dry/packed Gr 20 1,500

FOOD COST
COST/PORTION
MATERIAL (40%)
OVER HEAD (21%)
LABOUR COST (19%)
AMOUNT
PROFIT (20%)
SELLING PRICE/PAX WITHOUT TAX AND SERVICE

PROCEDURE:
1 Marinated lamb with all ingredients for 30 minutes
2 Grill Lamb until Medium Well/Welldone

Document No. : POLTEKPAR/FM/JPH/03/01-c

POLITEKNIK PARIWISATA MEDAN
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PELAKSANAAN PRAKTIKUM

RECIPE COSTING
FOOD PRODUCTION MANAGEMENT PERIOD 2023-2024

CHIKIN NANBAN
STANDARD RECIPE
Yield : 10 Portion

NO. Ingredient Spesification Unit Qty Price per Unit

1 daging ayam (toriniku) fresh/cleaned helai 10 10,000
2 koikuchi shoyu bottle ml 90 250
3 parutan jahe (oroshi shuga) dry g 10 1,000
4 tepung kentang (katakuriko) dry/packed opt 10,000
5 telur putih (ranpaku) fresh/cleaned opt 10,000
 6 minyak goreng (abura) bottle opt 10,000
Amazuan
7 koikuchi shoyu bottle ml 60 1,000
8 gula (satou) packed g 30 500
9 cuka (su) bottle ml 90 300
10 tepung kentang (katakuriko) packed g 10 10,000
11 air (mizu) fresh/cleaned ml 10 10,000
tarutaru so-su
12 mayonaise (mayone-zu) made g 100 500
13 telur rebus (yudetamago) fresh/cleaned btr 1 2,000
14 bawang bombai (tamanegi) fresh/cleaned g 50 200
FOOD COST
COST/PORTION
MATERIAL (40%)
OVER HEAD (21%)
LABOUR COST (19%)
AMOUNT
PROFIT (20%)
SELLING PRICE WITHOUT TAX AND SERVICE

PROCEDURE:
1 Amazuan : boil shoyu, satou, and su in a bowl until cooked
2 after it getting boiled, add mizu and katakuriko for thickening
3 taru taru so-su: cut yudetamago and tamanegi to be mijingiri
4 mix mayone-zu into it
5 soak Toriniku with koikucishoyu and oroshi shuga about 10 minutes
6 after that, bread toriniku with katakuriko and ranpaku then fry it till cooked
7 slice the toriniku to be some pieces
8 saucing with amazuan and tarutaru so-su
 OLTEKPAR/FM/JPH/03/01-c
0
4 September 2021

DARD RECIPE

Amount (Rp)
180,000

12,000
1,000
3,500
2,500
1,000
1,000
1,000

10,000
-
20,000
5,000
10,000
1,000
1,000
-
3,000
3,000
3,000
4,000
1,000
263,000
26,300
10,520
5,523
4,997
47,340
9,468
Rp 56,808

ng that sambal

OLTEKPAR/FM/JPH/03/01-c
 0
4 September 2021

DARD RECIPE

Amount (Rp)
150,000
5,250
10,000
12,500
25,000
28,750
11,500
550
300
243,850
24,385
9,754
5,121
4,633
43,893
8,779
Rp 52,672

onions and toss to coat

(21 x 15 x 1 inch baking
they are spread out in one

the baking sheet next to

n rack and broil for another

OLTEKPAR/FM/JPH/03/01-c
0
4 September 2021

DARD RECIPE
 Amount (Rp)
150,000
22,000
12,000
12,000
20,000
15,000
25,000
60,000
41,000
30,000
-
-
-
-
387,000
38,700
15,480
8,127
7,353
69,660
13,932
Rp 83,592

OLTEKPAR/FM/JPH/03/01-c
0
4 September 2021

DARD RECIPE

Amount (Rp)
100,000
22,500
10,000
10,000
10,000
 10,000
-
60,000
15,000
27,000
100,000
100,000
-
50,000
2,000
10,000
526,500
52,650
21,060
11,057
10,004
94,770
18,954
Rp 113,724
 Document No. : POLTEKPAR/FM/JPH/03/01-c
POLITEKNIK PARIWISATA MEDAN
Revision No. : 00
Date of Issue : 14 September 2021
FORM
Page :1
PELAKSANAAN PRAKTIKUM

RECIPE COSTING
FOOD PRODUCTION MANAGEMENT PERIOD 2023-2024

BAKED VEGETABLES
STANDARD RECIPE
Yield : 10 Portion

NO. Ingredient Spesification Unit Qty Price per Unit

1 Green Bean fresh/cleaned gr 250 45
2 Onion fresh/cleaned gr 250 55
3 Cherry Tomato fresh/cleaned gr 250 65
4 Garlic fresh/cleaned gr 150 35
5 Lemon fresh/cleaned pcs 4 2,500
6 Oregano Dry gr 10 1,250
7 Dill Weed fresh/cleaned gr 20 1,250
8 Extra Virgin Olive Oil Bottle ml 250 115
9 Coriander Powder Dry/Packed gr 10 1,150
10 salt dry/packed/dolphin gr 10 55
11 pepper dry/packed gr 4 75
FOOD COST
COST/PORTION
MATERIAL (40%)
OVER HEAD (21%)
LABOUR COST (19%)
AMOUNT
PROFIT (20%)
SELLING PRICE WITHOUT TAX AND SERVICE
PROCEDURE:
1. cut the carrot into julienne and cut the bean into french cut
2. saute the chopped garlic, and put the vegetables into it, moist with alittle bit water to make the vegetables cooked.
3 mix it until cooked and seasoning it with salt and pepper
4 Season with salt and pepper

Document No. : POLTEKPAR/FM/JPH/03/01-c

POLITEKNIK PARIWISATA MEDAN
Revision No. : 00
Date of Issue : 14 September 2021
FORM
Page :1
PELAKSANAAN PRAKTIKUM

RECIPE COSTING
FOOD PRODUCTION MANAGEMENT PERIOD 2023-2024

JACKET POTATOES
STANDARD RECIPE
Yield : 10 Portion
NO. Ingredient Spesification Unit Qty Price per Unit
1 Potatoes Fresh, Cleaned gr 600 35
2 Paprika powder Pack, Dry gr 120 35
3 Taragon Bottle, Dry tbs 3 500
4 Oregano Bottle, Dry tbs 3 550
5 Salad oil Bottle, Dry ml 300 89
6 Salt Dolpin, Dry tbs 2 225
7 Pepper Ladaku, Dry tsp 2 682
8
9
10
FOOD COST
COST/PORTION
MATERIAL (40%)
OVER HEAD (21%)
LABOUR COST (19%)
AMOUNT
PROFIT (20%)
SELLING PRICE WITHOUT TAX AND SERVICE

PROCEDURE:
1. Cleaned potatoes, cut into wedges
2. Marinated potatoes with salad oil, paprika powder, herbs, and seosening
3. Roast in the oven until 35-45 minutes in temperature 180-200 celcius

Document No. : POLTEKPAR/FM/JPH/03/01-c

POLITEKNIK PARIWISATA MEDAN
Revision No. : 00
Date of Issue : 14 September 2021
FORM
Page :1
PELAKSANAAN PRAKTIKUM

RECIPE COSTING
FOOD PRODUCTION MANAGEMENT PERIOD 2022-2023
GULAI KAPAU KACANG PANJANG
STANDARD RECIPE
Yield : 10 Portion

NO. Ingredient Spesification Unit Qty Price per Unit

1 Nangka muda (unripe Jackfruit) dry, cleaned gr 500 15

2 Rebung dry, cleaned gr 200 30
3 long bean dry, cleaned pcs 20 85
Dry ingridients I
4 turmeric leaf dry pcs 2 500
5 lime leaf dry pcs 6 200
6 bayleaf dry pcs 2 500
7 lemongrass dry pcs 2 1,000
8 coconut milk fresh//packed ml 500 80
Paste (bumbu halus)
9 dry chilli fresh/cleaned gr 100 150
10 shallot dry/cleaned pcs 14 500
11 garlic dry/cleaned pcs 7 1,000
12 ginger dry/cleaned gr 350 50
13 galangal dry/cleaned gr 30 50
14 turmeric dry/cleaned gr 30 50
15 salt dry/packed opt 1,000
16 pepper dry/packed opt 1,000
 FOOD COST
COST/PORTION
MATERIAL (40%)
OVER HEAD (21%)
LABOUR COST (19%)
AMOUNT
PROFIT (20%)
SELLING PRICE WITHOUT TAX AND SERVICE

PROCEDURE:
1. Blend all ingridient paste (bumbu halus) to be soft and blended then saute it.
2. after that put the Dry ingridients I except cococnut milk
3. bring it cooked
4 In other place, cut the unripe jackfruit to be batonete or baton cut. Then put the unripe jackfruit into ithe sauted paste
5 In other place, slice the rebung and put also into the sauted paste
6 In other place, cut the longbean to be strips or elbow and put into the sauted paste
7 Put the coconut milk into it, stir and cook it
8 bring it cooked and seasoning it and make sure the vegetable is cooked not overcook

Document No. : POLTEKPAR/FM/JPH/03/01-c

POLITEKNIK PARIWISATA MEDAN
Revision No. : 00
Date of Issue : 14 September 2021
FORM
Page :1
PELAKSANAAN PRAKTIKUM

RECIPE COSTING
FOOD PRODUCTION MANAGEMENT PERIOD 2022-2023
LADO IJO
STANDARD RECIPE
Yield : 10 Portion

NO. Ingredient Spesification Unit Qty Price per Unit

1 green chilli fresh/cleaned pcs 40 1,000
2 cayenne fresh/cleaned pcs 20 1,000
3 shallot dry/cleaned pcs 20 1,500
4 garlic dry/cleaned pcs 4 700
5 green tomato fresh/cleaned pcs 4 700
6 salt dry/packed opt 1,000
7 pepper dry/packed opt 1,000
8 jeruk limau fresh/cleaned pcs 5 2,000
FOOD COST
COST/PORTION
MATERIAL (40%)
OVER HEAD (21%)
LABOUR COST (19%)
AMOUNT
PROFIT (20%)
SELLING PRICE WITHOUT TAX AND SERVICE

PROCEDURE:
1. firstly, boil green chilli, cayenne, shallot, garlic, and tomato tobe soft
2. then cut them into small pieces
3 after that, heat the oil , bring it hot. Put the ingridient into it and saute .
4 seasoning it and serve
 Document No. : POLTEKPAR/FM/JPH/03/01-c
POLITEKNIK PARIWISATA MEDAN
Revision No. : 00
Date of Issue : 14 September 2021
FORM
Page :1
PELAKSANAAN PRAKTIKUM

RECIPE COSTING
FOOD PRODUCTION MANAGEMENT PERIOD 2023-2024

SAUTED TURNING VEGETABLES

STANDARD RECIPE
Yield : 10 Portion

NO. Ingredient Spesification Unit Qty Price per Unit

1 Carrot fresh, cleaned gr 500 15
2 turnip fresh, cleaned gr 500 18
3 cucumber fresh, cleaned gr 500 10
4 butter frozen, blocked gr 200 85
5 garlic fresh, cleaned gr 200 75
6 salt dry, package gr 50 20
7 pepper dry, package gr 10 55
8 parsley chopped gr 150 85
FOOD COST
COST/PORTION
MATERIAL (40%)
OVER HEAD (21%)
LABOUR COST (19%)
AMOUNT
PROFIT (20%)
SELLING PRICE WITHOUT TAX AND SERVICE

PROCEDURE:
1. boiled turnip and carrot, and then refresh
2. melt butter, saute garlic. Add turnip, carrot and cucumber after that seasoning with salt and pper
3. served with roasted chicken and lyonaise potato

Document No. : POLTEKPAR/FM/JPH/03/01-c

POLITEKNIK PARIWISATA MEDAN
Revision No. : 00
Date of Issue : 14 September 2021
FORM
Page :1
PELAKSANAAN PRAKTIKUM

RECIPE COSTING
FOOD PRODUCTION MANAGEMENT PERIOD 2023-2024

MASHED POTATO
STANDARD RECIPE
Yield : 10 Portion

NO. Ingredient Spesification Unit Qty Price per Unit

1 Potato dry, cleaned gr 1500 15
 2 fresh milk dry, pack ml 500 30
3 butter dry, pack tsp 12 85
4 Salt dry, pack gr 50 20
5 pepper dry, pack gr 50 20
6 parmesan cheese dry, pack gr 350 30
7 cooking cream dry, pack ml 250 100
FOOD COST
COST/PORTION
MATERIAL (40%)
OVER HEAD (21%)
LABOUR COST (19%)
AMOUNT
PROFIT (20%)
SELLING PRICE WITHOUT TAX AND SERVICE

PROCEDURE:
1. peel the potato and boil it until cooked for 15 or 20 minutes
2. then ground the potato with potato masher
3. take the sauce pan, heat the butter and put the potato with small heat or simmering
4 pour the fresh milk or cooking cream step by step whil stir it
5 pour the parmessan cheese and make sure the mash potato good flavour and thick
6 seasoning it and ready to serve

Document No. : POLTEKPAR/FM/JPH/03/01-c

POLITEKNIK PARIWISATA MEDAN
Revision No. : 00
Date of Issue : 14 September 2021
FORM
Page :1
PELAKSANAAN PRAKTIKUM

RECIPE COSTING
FOOD PRODUCTION MANAGEMENT PERIOD 2023-2024

NIMAME
STANDARD RECIPE
Yield : 10 Portion

NO. Ingredient Spesification Unit Qty Price per Unit

1 kacang kedelai (daizu) dry/cleaned g 200 200
2 wortel (ninji) fresh/cleaned g 100 300
3 jamur (shiitake) dry/cleaned g 20 5,000
4 konbu dry/cleaned g 5 8,000
5 air jamur ( shiitake no modosijiru) fresh/cleaned ml 200 300
6 koikuchi shoyu bottle ml 25 300
7 mirin bottle ml 25 300
FOOD COST
COST/PORTION
MATERIAL (40%)
OVER HEAD (21%)
LABOUR COST (19%)
AMOUNT
PROFIT (20%)
SELLING PRICE WITHOUT TAX AND SERVICE

PROCEDURE:
1 blanch daizu until it cooked
2 cut the ninji and shitake into cube with 1 cm per side
3 soak konbu into water and then cut it to be paysane with 2cm side
4 put all ingridiet into one sauce pan, bring it to boil and reduce . And don’t forget to skim out the bulb
KPAR/FM/JPH/03/01-c

ptember 2021

RECIPE

Amount (Rp)
11,250
13,750
16,250
5,250
10,000
12,500
25,000
28,750
11,500
550
300
123,850
12,385
4,954
2,601
2,353
22,293
4,459
Rp 26,752

KPAR/FM/JPH/03/01-c

ptember 2021

RECIPE
 Amount (Rp)
21,000
4,200
1,500
1,650
26,700
450
1,364
-
-
-
56,864
5,686
2,275
1,194
1,080
10,236
2,047
Rp 12,283

KPAR/FM/JPH/03/01-c

ptember 2021

RECIPE

Amount (Rp)

7,500
6,000
1,700
-
1,000
1,200
1,000
2,000
40,000
-
15,000
7,000
7,000
17,500
1,500
1,500
1,000
1,000
 111,900
11,190
4,476
4,476
4,476
24,618
4,924
Rp 29,542

KPAR/FM/JPH/03/01-c

ptember 2021

RECIPE

Amount (Rp)
40,000
20,000
30,000
2,800
2,800
1,000
1,000
10,000
107,600
10,760
4,304
2,260
2,044
19,368
3,874
Rp 23,242
KPAR/FM/JPH/03/01-c

ptember 2021

RECIPE

Amount (Rp)
7,500
9,000
5,000
17,000
15,000
1,000
550
12,750
67,800
6,780
2,712
1,424
1,288
12,204
2,441
Rp 14,645

KPAR/FM/JPH/03/01-c

ptember 2021

RECIPE

Amount (Rp)
22,500
 15,000
1,020
1,000
1,000
10,500
25,000
76,020
7,602
3,041
3,041
3,041
16,724
3,345
Rp 20,069

KPAR/FM/JPH/03/01-c

ptember 2021

RECIPE

Amount (Rp)
40,000
30,000
100,000
40,000
60,000
7,500
7,500
285,000
28,500
11,400
5,985
5,415
51,300
10,260
Rp 61,560