4wwi 3

(Food and Beverage Cost Control)

HO 2 0 3 5 7

5 8 HO 203

HO 203 5 9

0lMl3 600,000

L"GJ 200,000

17""lmmJ~~ucI 800.000.-

?k~Ull&lll"

a1I813 195,000

LnklJ&J 50,000

+401la1~ 245,000.-

wfiriiImnJnlmu 555,000.-

fhmu, tllMl3fWJlU, tkl7fvl 235,000.-

wAril’25riou~n’nTa~~nlyw~~ 320,000.-

filTt+ni~w~~ bd, di&~mi, I&I,

nawak4, JGu, fii&n.~ttm~,

100%

30.62%

29.38%

I’uann 787) 240,000.- 30.00%

tiil3ipG 80.000.- 10.00%c

6 0 HO 203

2. &~UW”UtLdSYll~fl~~ (Directly Variable Cost) %&U?pn’&JriTU~

HO 203 61

6 2 HO 203

HO 203 63

stripL o i n

GIlpefNit

fAnned Pewben

Bone-in 10” cut.USDA Prime, upper half.Range #2, minimum I4 lbr., maximum 16 Ibr.

One-half to tbree-quarten of an inch fat except for seam fat.Moderate marbling, IigJ~t red in color to slightly dark red.New York cut, chilled upon delivery.Free from objectionable odors, deterioration. and evidence of

freezing or defrosting.D&very to follow day of order; payment accordiry to spedfica-

Whole, dreaud, fresh day of delivery.Mhimum 2 Ibs., maximum 4 Ibr.Fish should be twice u long u is broad, with ovaI body.Flesh should be fii and elastic, meat should be white and

digbtly translucent, color should be bright and dear.Gills should be free from slime and reddish-piti in color, and

scalea Jlould adhere tightly tc. the skin.

No rtde odors of ammoniaYield of 40% to the fillet.Delivery to follow day of order.

Florida.Medium to large; S-S/4” to 4” in diameter.Light yellow in color; approximately 12 to I4 sections; owl to

round .Tldnskbmed, tender, delicate flab.No visible spotting or bruising on skins.Medium acidity and sweetness, faint bitterness.Packed 36 to a crate.Delivery to follow day after order k placed

Yellow. cling h&o-canned.US Grade A (Fancy). heavy syrup.19-24 Rix. minimum drained weight.66 O”ncc‘ per #IO can.Countpm#10cam:SOto36.Quote by dozen #lO can.Federal Inspector’s certification of gwk required.

Tips Iaqe. all green, frozen.US Grade A (Fancy).Picked in 2-l/2 lb. cartons, 12 cartons per case.Must be delivered 10°F or below.Quote by pound net.Federal Inrpector’s Catiflcation of gruk required.

6 4 HO 203

HO 203 6 5

6 6 HO 203

H O 203 6 7

6 8 HO 203

HO 203 6 9

7 0 HO 203

HO 203 71

40 LbrGdkef

72 HO 203

Qvvlw Dcmaiption lJrdtIR*c Amount

1 pt----.-&my 1 . 1 8 9 1.891 Bottk (Fifth) Red Wine for Cookin 1.:99 139

Bent by Joe - Bartender

Reaivcd by Paul - Chef

HO 203 7 3

r-nln’ 6 lllJLldo;uaoJnJnnj.* 7

7 4 HO 203

(PlflllUlJ&l~U R e q u i s i t i o n ~Ulld

lWhU’I?UfX

HO 203 7 5

76 H O 203

7 8 HO 203

HO 203 7 9

8 0 HO 203

HO 203 8 3

‘L”3n’ 1

“"?G 2

“d 3

‘L"?nd 4

“04 5

“K'n" 6

“& 7

HO 203

HO 203 83

8 4 HO 203

1 .

2.

3 .

4.

5 .

6.

H O 2 0 3

8 6 HO 203

HO 203 8 7

ale& w&c!r # Food# * Covnr S&m Tax Tips -Qursc Detail

101 6 2 4 . 0 6 .46 4 . 4 81 0 5 5 5 20.00 1.60 5 . 0 0 2 6 . 6 0 Dined10s 2 I 3 . 0 0 .24 1.00 4 . 2 4 hex104 2 2 7.06 .56 7.56105 6 4 12.50 1.06 15.50- - - - - -

14 4 6 . 5 0 3.88 6 . 0 0 25.54 30.84

88 HO 203

HO 203 8 9

9 0 HO 203