How can ingredients like soy sauce or curry be accounted for yet they may be used for different accounting periods?
Md Ariful Islam
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Dr. Md Rushad Rahman
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When you list the ingredients of the dish be sure to include even small amounts of food, including a squirt of ketchup or spoonful of mayonnaise. Don't forget to account for cooking oil, seasonings and garnishes as well. You would take the total cost for each bulk item and divide by the number of uses (squirts, spoonfuls, etc) to get the per use cost. Then multiply this per use cost by the number of uses for that particular dish.
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