Análise do custo de gêneros alimentícios de cardápios praticados no restaurante escola Bistrô Eco Sol - UFGD

Abstract

This study aims to verify the cost of menus served in a restaurant. Case study, with an exploratory objective, documental procedure, followed by quantitative analysis, to verify the cost, specifically with regard to foodstuffs, of menus served at the Bistrô Eco Sol school 2restaurant. For the analysis, the prices of the preparations distributed in 20 menus were used.The per capita costs were calculated using Excel® spreadsheets, using the equation CC = ΣCP; Being CC means the cost of the menu and ΣCP, means the sum of the costs of the preparations. 20 menus, consisting of main course (PP), three salads, juice, coffee and dessert, were calculated between January and July 2017. The average cost relative to foodstuff, of the menus analyzed, was R $ 3.89, representing 32.4% of the sale price. Based on the results, it was possible to conclude that the menus practiced at Bistrô Eco Sol are adequate in relation to the cost of foodstuffs.