Page 75 - Gričar, Sergej, Barbara Rodica and Štefan Bojnec, 2016. Sandwich Management. Koper: University of Primorska Press
P. 75
Interdisciplinarity of Project – Technology of Cooking
Barbara’s Sandwich
Figure 15: Barbara’s sandwich. 75
Source: Own source 2014.
Calculation cost of the sandwich is 1,88 euros (Figure 12). The deci-
sion of the calculation cost, e.i. production price is 85 % of calculation cost
(Figure 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 3,00 euros (Figure 11). The revenue for this sandwich is
41.60 %.
Preparation process. We cut a buckwheat baguette (Figure 23) in half
and clean the salad. Pickles should be sliced into equal parts. The lower
part of the baguette must be layered with butter and covered with lafette.
On top of this we place the cheese, chicken breast and slices of pickle. We
cover the sandwich with the upper part of the baguette and serve on a plate
(Figure 15).
For this sandwich we calculated the energy and nutritional values of
the dish. W = 4363 kJ per portion or 957 kcal per 100g, F = 41g, CH =
112g and P = 49g. The GDA in % per portion is F = 54 %, CH = 44 %, and
P = 99 %.
Barbara’s Sandwich
Figure 15: Barbara’s sandwich. 75
Source: Own source 2014.
Calculation cost of the sandwich is 1,88 euros (Figure 12). The deci-
sion of the calculation cost, e.i. production price is 85 % of calculation cost
(Figure 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 3,00 euros (Figure 11). The revenue for this sandwich is
41.60 %.
Preparation process. We cut a buckwheat baguette (Figure 23) in half
and clean the salad. Pickles should be sliced into equal parts. The lower
part of the baguette must be layered with butter and covered with lafette.
On top of this we place the cheese, chicken breast and slices of pickle. We
cover the sandwich with the upper part of the baguette and serve on a plate
(Figure 15).
For this sandwich we calculated the energy and nutritional values of
the dish. W = 4363 kJ per portion or 957 kcal per 100g, F = 41g, CH =
112g and P = 49g. The GDA in % per portion is F = 54 %, CH = 44 %, and
P = 99 %.
