Bahan Baku (Raw Ingredients)
| Nama Bahan | Harga Beli Kemasan (Rp) | Berat Beli (Gr/Ml) | Terpakai (Gr/Ml) | Aksi |
|---|---|---|---|---|
Biaya Tambahan & Target
Kehilangan porsi akibat proses masak (tumpah, menguap).
Standar ideal F&B: 30% - 40%.
Nasi Goreng Spesial
Recipe Costing Report -
Total Porsi Resep
1 Porsi
Target Food Cost
35%
| Nama Bahan | Kebutuhan | Total Biaya (Rp) |
|---|---|---|
| TOTAL RAW FOOD COST | Rp 0 | |
| YIELD LOSS / PENYUSUTAN (x%) | Rp 0 | |
| BIAYA KEMASAN (PACKAGING) | Rp 0 | |
| OVERHEAD & TENAGA KERJA | Rp 0 | |