Page 74 - Gričar, Sergej, Barbara Rodica and Štefan Bojnec, 2016. Sandwich Management. Koper: University of Primorska Press
P. 74
Sandwich Management
and proteins (P) 41g. The guideline daily amount (GDA in %) per portion
is F=51 %, CH= 48 %, and P=81 %.
Veggie Sandwich
Figure 14: Veggie sandwich.
74 Source: Own source 2014.
Calculation cost of the sandwich is 1,53 euros (Figre 12). The decision
of the calculation cost, e.i. production price is 85 % of calculation cost (Fig-
ure 11). This is a basic for the calculation of the final price with index of
mark-up 170, and value added tax of 9.5 %. Therefore, the final price on our
web page is 2,50 euros (Figure 11). The revenue for this sandwich is 43.06 %.
Preparation process. First we cut a buckwheat baguette (Figure 23) in
half, clean the tomato and cucumber. The tomato should be sliced into
equal parts and the cucumber must have the peel removed before slicing.
We clean the sweet corn under cold water. We take smoked tofu out of the
refrigerator and slice it horizontally into two pieces. The lower part of the
baguette must be covered with chickpea spread and sweat corn (Figure 14).
Next, on top of the corn place slices of salted cucumber and tomato. On
top of this place the slices of smoked tofu. We cover the sandwich with the
upper part of the baguette and serve.
For this sandwich we also calculated energy and nutritional values of
the dish. W = 3929 kJ per portion or 941 kcal per 100g, F = 33g, CH =
119g and P = 40g. The GDA in % per portion is F = 44 %, CH = 47 %, and
P = 81 %.
and proteins (P) 41g. The guideline daily amount (GDA in %) per portion
is F=51 %, CH= 48 %, and P=81 %.
Veggie Sandwich
Figure 14: Veggie sandwich.
74 Source: Own source 2014.
Calculation cost of the sandwich is 1,53 euros (Figre 12). The decision
of the calculation cost, e.i. production price is 85 % of calculation cost (Fig-
ure 11). This is a basic for the calculation of the final price with index of
mark-up 170, and value added tax of 9.5 %. Therefore, the final price on our
web page is 2,50 euros (Figure 11). The revenue for this sandwich is 43.06 %.
Preparation process. First we cut a buckwheat baguette (Figure 23) in
half, clean the tomato and cucumber. The tomato should be sliced into
equal parts and the cucumber must have the peel removed before slicing.
We clean the sweet corn under cold water. We take smoked tofu out of the
refrigerator and slice it horizontally into two pieces. The lower part of the
baguette must be covered with chickpea spread and sweat corn (Figure 14).
Next, on top of the corn place slices of salted cucumber and tomato. On
top of this place the slices of smoked tofu. We cover the sandwich with the
upper part of the baguette and serve.
For this sandwich we also calculated energy and nutritional values of
the dish. W = 3929 kJ per portion or 941 kcal per 100g, F = 33g, CH =
119g and P = 40g. The GDA in % per portion is F = 44 %, CH = 47 %, and
P = 81 %.
