Curriculum Vitae R-JGriffiths

1
6 Tanner Road
Wembley
Pietermaritzburg
KwaZulu-Natal
South Africa
3201
7th
April 2015
To Whom It May Concern,
I am currently employed as the Assistant Lodge Manager (which is my highest position held) at
Isandlwana Lodge, a four star, twelve bed roomed property, www.isandlwana.co.za
During my employment at Isandlwana Lodge (commencement date 17th
March 2014) I have
indirectly managed the property (although not officially) for approximately four and a half
months in between senior managers leaving and the recently employed lodge manager
commencing.
My background is food and beverage and am fully au fait with all aspects of silver service and
fine dining (both of which require finesse and an extreme managerial eye for detail; attributes
which I possess).
I have over six years hospitality experience (during which career progression has been achieved)
and am thirty-one years old. I have experienced working with Inn-Keeper, Host, Pastel and
Micros point-of sale systems. I am adaptable and will be able to quickly learn other related
programs such as Opera and Fidelio. I am computer literate.
From a financial perspective I am involved in maintaining debtors and creditors’ lists, budgeting,
costing (please find at the end of my Curriculum Vitae food and beverage costing to demonstrate
my knowledge of such procedures and other related procedures), capturing suppliers’ invoices
and paying them and the employee payroll. Some of the systems that I introduced which were not
being used included itemised spreadsheets per department for expenses and purchases records;
creating an annual expenditure comparison spreadsheet per month per supplier and its
implementation; creating separate annual food and beverage cost comparison spreadsheets;
reintroduction of improved Rand stock value spreadsheets; streamlining stock take sheets and
order forms; reception and petty cash float checklists and an EFT register.
I am statistics oriented and keep an eye on “sources of business”, revenue comparison reports and
occupancy reports amongst others. There are many more vital reports that are pivotal to financial
decision making.
What would be expected from me?
Upholding high standards which are paramount to maintain the establishment’s reputation and
professionalism should never be neglected. If my subordinates were to steal, encourage
prostitution or be overtly untoward to guests or to each other, severe disciplinary action shall
ensue with an immediate hearing, possible suspension and then dismissal. On the other hand,
should minor offences, such as continually being late or absent from work (without a doctor’s
certificate), the normal disciplinary cycle will follow (firstly with a verbal warning, then finally
dismissal after all other procedures have been followed).

2
Training – At Isandlwana Lodge, I initiated and prepared a combined beverage and table service
training manual and conducted related training which included physical set-ups and
demonstrations.
I would be able to improve selling techniques, communication skills, technical ability and product
knowledge to ensure high service levels and create memorable guest experiences. Presentation is
also important. Monitoring methods which I would utilise include weekly individual performance
appraisals, regular quizzes regarding the general hotel, and analyses of guest comment cards.
In terms of organisational communication I regard interdepartmental meetings paramount.
The following describe me best: commitment to the lifestyle of hospitality, enthusiasm, excellent
communication skills, professionalism, consistency, reliability, and dedication, calmness under
pressure, politeness, good organisational skills and diligence.
Two other vital attributes of mine are perception and insight. If one cannot deliver on promises
made, business could be lost through negative word-of –mouth.
Teamwork cannot be over-emphasized. It is important in management not to be a dictator but to
be a hands-on facilitator and to lead by example. Any ideas for service improvement should be
considered pivotal. Finally, using “we” and “us”, instead of “you” or “me”, create morale.
My last perception of a great leader and manager is that one has an ethical and moral
responsibility to obey the law of one’s country; and to follow the guidelines established by the
standard operating procedures established by the employing company, so that one is equitable. I
do not believe in double standards.
In conclusion, I emphasized my perceptions of management. I did not include what seems to be
the obvious routine such as being a host, problem solver, task setting, marketing and other traits.
I can give a month’s notice should a job offer be made to me.
Please call Mr. Rob Gerrard, Director, + 27 (0) 713095074, Isandlwana Lodge for a current
reference. Or, alternatively, his e-mail address is rob@isandlwana.co.za
I recently received an e-mail from the Setchell’s (guests who stayed at Isandlwana Lodge)
addressed to the owners of Isandlwana Lodge and me regarding my efficiency; please
look under my character references. And, two good reviews on www.tripadvisor.co.za (guests
referred to me by my initials R-J):

3
Doreen8877
Grimsby, United Kingdom
Senior Contributor
43 reviews
17 hotel reviews
Reviews in 25 cities
22 helpful votes
“What a wonderful place”
Reviewed 2 weeks ago via mobile
right from the start we were made to feel at home by R J who showed us around with justified
pride our room was very comfortable with stunning views .
The food was in a league of its own well cooked well presented and lovely flavours well done to
the kitchen staff .
The barman was very funny and kept us entertained .
Rob is amazing what he doesn't know is probably not worth knowing he brought everything to life
for us with such passion . We came with friends and it had been micks desire for years to visit the
Zulu battlefields HE WAS NOT disappointed he could not stop smiling once again many thanks
Rob
Stayed January 2015, travelled with friends
Less
Was this review helpful? Yes
Ask Doreen8877 about Isandlwana Lodge
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
Yes 1
Bryna_in_SF
San Francisco, California
Senior Contributor
36 reviews
16 hotel reviews
10 helpful votes
“Even if you are not interested in South Africa military history...Go!”
Reviewed 2 days ago NEW
As other reviewers have said, Isandlwana Lodge is 'of the place' it represents. It is Zulu, it is
colonial British-African. It is spacious and grand, rustic and authentic. We were initially
disappointed to not get a rez at Ratray's Place in Rouke's Drift--but are we glad! The telling of the
history by Rob Gerrard represents a sadly lost art of narrative and literacy of the time and place.
The lodge dining and bar is very nice. Outstanding was the front desk staff! RJ and colleagues

4
spent HOURS helping us--first with about 7 phone calls in as many hours as we tried to make our
way there, then more hours the next day with Avis, organizing a replacement for our car with a
tire gone flat. The room was rustic but well-appointed with a lovely deck overlooking the battlefield
and surrounding mountains. (The hotel can give you GPS coordinates for your car's GPS device--
very precise and helpful when driving unmarked dirt roads in the dark.)
Room Tip: All rooms seem to face the battlefields and have a balcony--but be sure to ask for
one.
See more room tips

 Stayed February 2015, travelled as a couple
o Rooms
o Cleanliness
o Service
Less
Ask Bryna_in_SF about Isandlwana Lodge
Yours in Hospitality,
Robert-John Griffiths
Cell +27 (0) 791283208
E-mail rob.j.griffiths@hotmail.com
Skype user name robert.johngriffiths (small case) location South Africa,
Pietermaritzburg

5
Curriculum Vitae
Name: Robert-John Griffiths
Nationality: South African
Identity Number: 8305235037087
Date of birth: 23 May 1983
Marital Status: Single
Mobile number: 0 79 128 3208
E-mail: rob.j.griffiths@hotmail.com
Skype: Username robert.johngriffiths (small case)
Location – South Africa,
Pietermaritzburg

6
Address: 6 Tanner Road
Wembley
Pietermaritzburg
Kwa-Zulu Natal
3201
South Africa
Education:
 Cordwalles Preparatory School (Pietermaritzburg) - Grade R to Grade 8.
 Hilton College (Hilton) - Grade 9 to Grade 12.
 Varsity College (Pietermaritzburg) - completed first year Bachelor of Arts degree
in Psychology.
 International Hotel School (Durban campus) – Diploma in International Hotel
Management; courses completed: Training and Development for the Hospitality
Industry; Planning and Control for Food and Beverage Operations; Managing
Front Office Operations; Managing Housekeeping Operations; Hospitality
Facilities Management and Design; Hospitality Today an Introduction; Managing
Bar and Beverage Operations; Basic Hotel and Restaurant Accounting (all of
these courses are part of the Educational Institute of the American Hotel and
Lodging Association).
Work Experience (in reverse chronological order):
6. Isandlwana Lodge, Kwa-Zulu Natal
 Accommodation type – four star lodge
 Number of rooms – 12
 Number of restaurant covers – 24
 Employee type – Assistant Lodge Manager
 Duties – overseeing reception, bar, housekeeping, stock rotation and ordering of
stock, maintaining stock levels, suppliers’ invoice capturing, staff training,
payroll, EFT payment transactions, Human Resources functions, staff rosters,
controlling petty cash, cash ups, other duties
 Programs used – Host reservations system
 Achievement – I received a guest comment during June 2014 thanking me for my
sincerity and warm service, implementing control systems for cost effectiveness
and efficiency
 Employment duration – 17th March 2014 and am currently employed
5. Aintree Lodge, Pietermaritzburg, Kwa-Zulu Natal
 Accommodation type - bed and breakfast, lodge and wedding and conference

7
venue.
 Number of rooms - 25.
 Employee type – promoted to Bar Manager on 1st
June 2013 after being a
Receptionist, Barman and Conferencing.
 Duties: reception – guest bookings, checking them in and out, and responding to
general enquiries; and as a barman, serving guests food and beverages while they
were dining; as a Bar Manager ordering stock, stock takes and collection of
stocks, maintaining sales reports and other related paperwork, cash-ups.
 Programs used - Pastel for the point of sale and manual reservations book.
 Achievement – I received a thank-you letter for professionally handling and
attending to all guest needs during a wedding
 Employment duration 17th
October 2012 to 15th March 2014.
 Resigned and commenced work at Isandlwana Lodge.
4. Radisson Blu Hotel, Yas Island, Abu Dhabi
 Employment duration - 12th
January 2012 to 14th
August 2012.
 Employee type – waiter.
 Point-of-sale system used was Micros.
 Reason for leaving – I resigned because I wanted to come back to South Africa.
3. Radisson Blu Hotel, Port Elizabeth
 Star Rating - five star.
 Number of rooms – 175.
 Restaurant covers – 85.
 Employee type: waiter and relief room service waiter (I accepted this position
because of retrenchment from Country Crescent Hotel and needed immediate
employment). I was fortunate to join an international organisation who believes
from promoting within).
 Duties included: polishing cutlery and glasses, folding napkins, setting up the
breakfast buffet, ensuring that the service trolleys for both breakfast and lunch had
the correct requirements and setting up tables according to standard – breakfast
(starter knife, fork and spoon in napkin on top of the placemat, cup, saucer and
teaspoon top-right of placemat, salt and pepper shaker, milk jug and sugar holder
on top of oval plate middle of the table); lunch and dinner (starter knife and fork
on top of a napkin all of which were placed on top of a side plate, salt and pepper
shakers, balsamic vinegar, olive oil, ramekin and flower vase to the left of the
table). Buffet set–up included: the napkin on top of side plate to the left of setting;
starter knives and forks on the outside of main-course knives and forks;
condiments set-up the same as for lunch and dinner. Room service duties
included: ensuring that the tray was set-up according to the meal being served,
for example, if a fillet of steak was ordered, a steak knife replaced the main course
fork; also observing that the correct food was served, for example, light-
continental, healthy-start or full-English breakfast.

8
 Point-of-sale system Micros
 Achievements: I received a guest comment on Medallia; and I perceived a guest’s
need – during a busy breakfast, the smoked salmon on the buffet was empty. I
went to the kitchen, replenished the platter, then, I served a portion of smoked
salmon to the guest at his table.
 Employment duration - 6th
of September 2010 to 31st
of December 2011.
 Reason for leaving – I resigned and joined the Radisson Blu Hotel, Yas Island,
Abu Dhabi
2. Country Crescent Hotel (old name Crescent Country House)
 Star rating - at the time of my employment four star, but currently three star
 Number of rooms – 30.
 Employee type - Duty Manager.
 My duties included: guest bookings, checking them in and out and responding to
general enquiries; porter – rooming guests; and restaurant - serving guests food
and beverages while they were dining.
 Program used- Inn-keeper.
 Achievement – I handled a difficult guest who specifically requested a room with
a double bed. She was checked into a room with single beds and a staff member
refused to move her, although the hotel had a low occupancy. There was a double-
bedded room available without linen because no suitable clean linen was
available. I decided to use four single sheets and two duvets to cover the bed then
moved the guest there. Her group then arrived for dinner and she was still
understandably frustrated but was relieved to have a double bed. Serving them
was a challenge that night, however, due to my friendly personality, after their
week’s stay, they left smiling.
 Employment duration -10th
of March 2010 to 31st
of August 2010.
 Reason for leaving – I was retrenched.
1. Turtle Bay Restaurant (closed business in about 2008), fine dining,
Pietermaritzburg, Kwa-Zulu Natal
 Covers - 50 (high turn-over).
 Employee type – Head Waiter.
 Two achievements: top salesman; also, I was requested by a regular couple, Mr.
and Mrs. Strauchan to serve them. A bottle of Two Oceans Sauvignon Blanc was
placed on their table before they arrived. They ate fillet steak (rare to medium
rare) and plain-grilled line fish with mixed salad leaves without the dressing
respectfully.
 Employment duration - 2003-2005.
 Reason for leaving – I commenced a diploma in hotel management.

9
Skills:
Well organized, enjoy project work, think problems through before being rushed
into an incorrect decision, patience, dedication, accepting criticism and learning from
it, good memory, an eye for detail
Character references from:
 An e-mail from the Setchell’s (guests who stayed at Isandlwana Lodge) addressed
to the owners of Isandlwana Lodge and me regarding my efficiency.
 www.tripadvisor.co.za (two reviews from guests referred to me by my initials R-
J).
 Please call Mr. Rob Gerrard, Director, + 27 (0) 713095074, Isandlwana Lodge for a
current reference. Or, alternatively, his e-mail address is rob@isandlwana.co.za
 Ted Theron, who resigned as Acting Lodge Manager in October 2014, Isandlwana
Lodge, +27(0) 761748162 or +27(0) 840866400, tedtheron@yahoo.com
 Jean Gillium Labuschagne, Aintree Lodge, Pietermaritzburg.
 Jenny MacBean, Aintree Lodge, Pietermaritzburg. +27 (0) 845493974,
macbean.jm@gmail.com
 Mrs. Venita Shultz (she was a Duty Manager at the Country Crescent Hotel).
 Mr. Leeneshen Govender who managed Turtle Bay Restaurant. He is now an
Assistant Food and Beverage Manager at Southern Sun Monte Casino,
leenesheng@tsogonsun.com
 Mr. Garth Bailey who owned Turtle Bay Restaurant. He now resides in the United
Kingdom and is an artist, garthbayley@gmail.com
References from the Radisson Blu Hotel, Port Elizabeth (my colleagues called me
Robert):
 Mrs. Cheryl Cupido, Human Resources Manageress,
(cheryl.cupido@radissonblu.com), + 27 (0) 41 509 5000.
References from Country Crescent Hotel:
 Either George Peet or Hennie Van Staden, +27(0)445333033

10
From: Roy Setchell [mailto:roysetchell@xsinet.co.za]
Sent: 09 March 2015 06:27 PM
To: info@isandlwana.co.za
Subject: Our recent stay at the Isandlwana Lodge.
Dear Maggie and Pat,
Just a quick note to say how much we enjoyed our recent stay at your Lodge. What a perfect
position, especially when Rob was describing the terrain of the actual Isandlwana
Battle. We found it easy to picture the events as he described them chronologically.
I also wanted to tell you how friendly and efficient your staff all are – if I had to mention anybody
in particular, I would like to say how helpful and caring Robert-John Griffiths was. He is a hard
working young man – quick to pre-empt what your guests would like and nothing was too much
trouble. I highly recommend him and I do hope that he has a successful, future career in your
Lodge. By the way, the American couple who accompanied us, felt the same – they too
commented on his efficiency.
We shall recommend your Lodge to our friends here in Cape Town.
Sincerely,
Mary Curtis-Setchell
Mary Curtis-Setchell
Home/Business: 021 790 2244
Cell: 082 49 238 94
Fax: 086 620 9997

11
Reviews on www.tripadvisor.co.za
Doreen8877
Grimsby, United Kingdom
Senior Contributor
43 reviews
17 hotel reviews
22 helpful votes
“What a wonderful place”
Reviewed 2 weeks ago via mobile
right from the start we were made to feel at home by R J who showed us around with justified
pride our room was very comfortable with stunning views .
The food was in a league of its own well cooked well presented and lovely flavours well done to
the kitchen staff .
The barman was very funny and kept us entertained .
Rob is amazing what he doesn't know is probably not worth knowing he brought everything to life
for us with such passion . We came with friends and it had been micks desire for years to visit the
Zulu battlefields HE WAS NOT disappointed he could not stop smiling once again many thanks
Rob
Stayed January 2015, travelled with friends
Less
Ask Doreen8877 about Isandlwana Lodge
Yes 1
Bryna_in_SF
San Francisco, California
Senior Contributor
36 reviews
16 hotel reviews
10 helpful votes
“Even if you are not interested in South Africa military history...Go!”
Reviewed 2 days ago NEW
As other reviewers have said, Isandlwana Lodge is 'of the place' it represents. It is Zulu, it is
colonial British-African. It is spacious and grand, rustic and authentic. We were initially
disappointed to not get a rez at Ratray's Place in Rouke's Drift--but are we glad! The telling of the
history by Rob Gerrard represents a sadly lost art of narrative and literacy of the time and place.

12
The lodge dining and bar is very nice. Outstanding was the front desk staff! RJ and colleagues
spent HOURS helping us--first with about 7 phone calls in as many hours as we tried to make our
way there, then more hours the next day with Avis, organizing a replacement for our car with a
tire gone flat. The room was rustic but well-appointed with a lovely deck overlooking the battlefield
and surrounding mountains. (The hotel can give you GPS coordinates for your car's GPS device--
very precise and helpful when driving unmarked dirt roads in the dark.)
Room Tip: All rooms seem to face the battlefields and have a balcony--but be sure to ask for
one.
See more room tips

 Stayed February 2015, travelled as a couple
o Rooms
o Cleanliness
o Service
Less
Ask Bryna_in_SF about Isandlwana Lodge

19
Calculating Beverage Costs, Selling Prices and Daily Beverage Cost Percentage
Prices were obtained from Makro.
Coffee, tea, milo and other similar beverages were excluded.
These calculations are for a basic bar (excluding cocktails).
However, calculations for a Margarita were conducted and total ingredients' cost were marked-up.
AP price - as purchased price.
Where applicable figures have been rounded.
Cost per ml = AP price divided by ml per bottle.
Cost per 25 ml tot = cost per ml multiplied by 25.
A 750 ml bottle = 30 (25 ml) tots. Although Jagermeister is 1000 ml 30 tots was used as a base.
Bottle selling price for liquor and cordials = tot selling price multiplied by 30
Original glass sizes for wine, sparkling wine and sherry were 8.5 oz, 5.5 ozand 4 oz respectfully.
The glass sizes needed to be converted into ml by dividing fluid ounces by 0.035195
Cost per glass for sherry, wine and sparkling wine = cost per ml multiplied by ml per glass.
A 750 ml sherry bottle = 7 glasses (750 divided by 113.65)
A 750 ml wine bottle = 3 glasses (750 divided by 241.51)
A 750 ml sparkling wine bottle = 5 glasses (750 dvided by 156.27)
Bottle selling price for sherry, wine and sparkling wine = cost per glass multiplied by number of glasses per bottle
Cost per can or bottle for soft drinks, mixers, water and beer = AP price divided by 24
Case selling price for soft drinks, mixers, water and beer = cost per can or bottle multiplied by 24
First conclusion: Profit per bottle = bottle selling price minus AP price
Second conclusion: Profit per case = case selling price minus AP price per case
Brandy Bottle ml Case AP Price
Cost per
ml Cost per Can
Tot
Measure Cost per Tot
Mark up
%
Bols
750 ml - 78.95 0.12 - 25 ml 3.00 165.00
Tot Selling Price Bottle Selling Price Profit on Bottle
8.00 240.00 161.05
Whiskey Bottle ml Case AP Price
Cost per
ml Cost per Can
Tot
Measure Cost per Tot
Mark up
%
Jack Daniels
750 ml - 189.95 0.25 - 25 ml 6.25 60.00
Tot Selling Price Bottle Selling Price Profit on Bottle
10.00 300.00 110.05
Monis Sherry Bottle ml Case AP Price
Cost per
ml Cost per Can Glass Size Cost per Glass
Mark up
%
Medium Cream
750 ml - 69.95 0.09 - 113.65 ml 10.23 95.00
Glass Selling Price Bottle Selling Price Profit on Bottle

20
20.00 140.00 70.05
Wine and Sparkling Wine Bottle ml Case AP Price
Cost per
Mark up
%
Nederburg Baronne
750 ml - 44.95 0.06 - 241.51 ml 14.49 142.00
35.00 105.00 60.05
J.C. Le Roux La Domaine
Bottle ml Case AP Price
Cost per
Mark up
%
750 ml - 47.95 0.06 - 156.27 ml 9.38 220.00
35.00 175.00 127.05
Beer Can ml Case AP Price
Cost per
ml Cost per Can Measure Cost per Can
Mark up
%
Amstel
330 ml 24 169.95 - 7.08 As per Can 7.08 180.00
Can Selling Price Case Selling Price Profit per Case
20.00 480.00 310.05
Calculating Daily Beverage Cost Percentages: (Cost of Sales divided by Revenue) multiplied by 100
Beverage Tots Sold Revenue Cost of Sales Cost Percentage
Bols 25 200.00 75.00 37.50
Jack Daniels 40 400.00 250.00 62.50
Monis Medium Cream Sherry
Glasses Sold Revenue Cost of Sales Cost Percentage
4 80.00 40.92 51.15
Nederburg Baronne
Bottles Sold Revenue Cost of Sales Cost Percentage
2 210.00 89.90 42.81
J.C. Le Roux La Domaine
Glasses Sold Revenue Cost of Sales Cost Percentage
3 105.00 28.14 26.80
Amstel (cans)
Bottles Sold Revenue Cost of Sales Cost Percentage
20 400.00 141.60 35.40
Total Revenue 1395.00
Total Cost of Sales 625.56
Total Beverage Cost Percent 44.84%
Calculating Food Costs, Selling Prices and Daily food cost Percentage for a Three Course Meal
General Notes for Pre-Costing
AP Weight/ml - as purchased weight or mililiters

21
AP Price - as purchased price from Pick'n Pay
Servable Weight/ml - from original recipes
Yield Percentage = (servable weight/ml divided by AP weight) multiplied by 100
CP Gram/ml - cost per gram or mililiter
CP Gram/ml = AP price divided by yield percentage
CF - cost factor
CF = cost per servable gram/ml divided by AP price
AF (Adjustment factor) = desired yield divided by original yield which is used to adjust a standard recipe, for example, a function with ten people.
After determining the AF the original servable weight/ml will be multiplied by the AF and the AP weight, AP price, yield %, CP gram and CF will be adjusted accordingly.
Where applicable figures have been rounded off.
Pre-costing for the potato soup excludes croutons and bouquet garni.
Cost for one portion = total recipe costs divided by number of portions
The chocolate sauce recipe did not have a yield portion.
Recipes obtained from "Practical Cookery 10th Edition"; D. Foskett, V. Cesarani, and R. Kinton.
Pre-Costing for Spaghetti Bolognese
Original Yield = four portions
Ingredient AP Weight AP Price Servable Weight Yield % CP Gram CF
Butter 1000 g 59.98 25 g 2.50 23.99 0.40
Onion 1000 g 7.99 50 g 5.00 1.60 0.20
Garlic Clove 50 g 1.20 50 g 100.00 0.01 0.17
Minced Beef 1000 g 66.99 400 g 40.00 1.67 0.02
Tomato Puree 1000 g 32.90 20 g 2.00 16.45 0.50
Oregano 6 g 21.99 2 g 33.33 0.66 0.03
Diced Mushrooms 1000 g 71.96 100 g 10.00 7.20 0.10
Salt 1000 g 19.79 5 g 0.50 ? ?
Pepper 50 g 19.99 5 g 10.00 2.00 0.10
Spaghetti 1000 g 17.29 100 g 10.00 1.73 0.10
Costs
Total costs for four portions equals R55.31
Cost for one portion equals R13.83
Desired Yield = 10 portions therefore AF = 2.5
Butter 1000 g 59.98 62.5 g 6.25 9.60 0.16
Onion 1000 g 7.99 125 g 12.50 0.64 0.08
Garlic Clove 150 g 3.60 125 g 83.33 0.04 0.01
Minced Beef 1000 g 66.99 1000 g 100.00 0.67 0.01
Tomato Puree 1000 g 32.90 50 g 5.00 0.66 0.02
Oregano 6 g 21.99 5 g 83.33 0.26 0.01

22
Diced Mushrooms 1000 g 71.96 250 g 25.00 2.88 0.04
Salt 1000 g 19.79 12.5 g 1.25 ? ?
Pepper 50 g 19.99 12.5 g 25.00 0.80 0.04
Spaghetti 1000 g 17.29 250 g 25.00 0.69 0.04
Costs
Total costs for 10 portions equals R 16.24
Cost for one portion equals R 1.62
Note: ? - CP gram (original recipe) = calcuted input equaled 39.58 which is innacurate therefore excluded from pre-costing. The cost per gram is higher than the AP price.
Pre-Costing for Potato Soup
Original Yield = four portions
Ingredient AP Weight AP Price Servable Weight Yield % CP Gram CF
Butter 1000 g 59.98 25 g 2.50 23.99 0.40
Onion 1000 g 7.99 50 g 5.00 1.60 0.20
Whites of Leeks 200 g 4.00 50 g 25.00 0.16 0.04
Water N/A N/A 1 liter N/A N/A N/A
Potatoes 1000 g 8.99 400 g 40.00 0.22 0.02
Salt 1000 g 19.79 5 g 0.50 ? ?
Pepper 50 g 19.99 5 g 10.00 2.00 0.10
Parsley 30 g 7.99 15 g 50.00 0.16 0.02
Costs
Total costs for four portions equals R28.13
Butter 1000 g 59.98 62.5 g 6.25 9.60 0.16
Onion 1000 g 7.99 125 g 12.50 0.64 0.08
Whites of Leeks 200 g 4.00 125 g 62.50 0.06 0.02
Water N/A N/A 1 liter N/A N/A N/A
Potatoes 1000 g 8.99 1000 g 100.00 0.09 0.01
Salt 1000 g 19.79 12.5 g 1.25 ? ?
Pepper 50 g 19.99 12.5 g 25.00 0.80 0.01
Parsley 60 g 15.98 37.5 g 62.50 0.26 0.02
Costs
Total costs for 10 portions equals R11.45
Pre-Costing for Vanilla Ice Cream
Original Yield = 8 portions

23
Ingredient AP Weight/ml AP Price Servable Weight/ml Yield % CP g/ml CF
Egg yolks 30 eggs per tray 38.00 4 eggs 13.33 2.85 0.08
Caster Sugar 500 g 15.99 100 g 20.00 0.80 0.05
Vanilla Essence 30 ml 5.49 2 ml 6.67 0.82 0.13
Cream 1000 ml 10.49 125 ml 12.50 0.84 0.08
Skimmed Milk 1000 ml 9.95 375 ml 37.50 0.27 0.03
Costs
Total costs for four portions equals R 5.58
Egg yolks 30 eggs per tray 38.00 5 eggs 16.67 2.28 0.06
Caster Sugar 500 g 15.99 125 g 25.00 0.64 0.04
Vanilla Essence 30 ml 5.49 2.5 ml 8.33 0.66 0.12
Cream 1000 ml 10.49 156. 25 ml 15.63 0.67 0.06
Skimmed Milk 1000 ml 9.95 468.75 ml 46.88 0.21 0.02
Costs
Total costs for four portions equals R 4.46
Pre-Costing for Chocolate Sauce
No Original Yield Specified
AP Weight/ml AP Price Servable Weight/ml Yield % CP g/ml CF
Corn flour 500 g 14.95 10 g 2.00 7.48 0.50
Milk 1000 ml 8.99 250 ml 25.00 0.36 0.04
Cocoa powder 62 g 13.99 10 g 16.10 0.87 0.06
Butter 1000 g 59.98 5 g 0.50 ? ?
Total Cost R 8.71
Desired Yield Undetermined
Adjustments to be made on an as needed basis
Total Cost R 8.71
Calculating Selling Prices for a Three Course Meal
General Notes

24
The ingredients' mark-up method has been utilized which involves a multiplier.
The total per portion cost for the above-mentioned individual recipes are included in the calculations.
The multiplier = 1 divided by the desired food cost percentage
Assume the desired food cost percentage to be 40 %
Therefore the multiplier = 2.5
Base selling price = total ingredients' costs multiplied by 2.5
The base selling price will be used as a guideline other factors, e.g, type of establishment, competition and economic climate must be considered.
Spaghetti Bolognese
Original Yield (4 portions)
Total Cost 55.31 Selling Price 138.28
Adjusted Yield (10 portions)
Potato Soup
Vanilla Ice Cream
Chocolate Sauce
No Original Yield Specified
Desired Yield Undetermined
First conclusion: If an individual guest consumes a three course meal and is excluded from the function of ten people he or she will pay R 244.34 with a total food cost of R 97.93.
Second conclusion: If an individual guest consumes a three course meal and is included in the function of ten people he or she will pay R 102.01 with a total food fost of R 40.80
Calculating Daily Food Cost Percentages: (Cost of Sales divided by Revenue) multiplied by 100
Number of People Revenue Cost of Sales Cost Percentage
Individual three course meals 20 4886.80 1958.60 40.08
Function three course meal 10 1020.10 408.00 40.00
Total Revenue 5906.90

25
Total Cost of Sales 2366.60
Total Food Cost Percentage 40.07%

Curriculum Vitae R-JGriffiths

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