Page 76 - Gričar, Sergej, Barbara Rodica and Štefan Bojnec, 2016. Sandwich Management. Koper: University of Primorska Press
P. 76
Sandwich Management
Sandwich Classic
Figure 16: Sandwich Classic.
Source: Own source 2014.
76 Calculation cost of the sandwich is 1,61 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 2,60 euros (Figure 11). The revenue for this sandwich is
42.30 %.
Preparation process. We clean the lettuce and tomato, then slice into
equal parts. At the same time boil the egg, remove the shell when it’s solid-
ified inside and slice it. Cut the baguette (Figure 22) in half horizontally.
Layer the lower part of the baguette equally with vegetable spread, add the
leaf of lettuce, slices of tomato and eggs on the spread. The next step is to
put the slices of ham and cheese on top of the egg. The last step is to cover
the filling with the upper part of the baguette (Figure 16).
For this sandwich we calculated both energy and nutritional values of
the dish. W = 4257 kJ per portion or 891 kcal per 100g, F = 26g, CH =
121g and P = 44g. The GDA in % per portion is F = 33 %, CH = 48 %, and
P = 89 %.
Sandwich Classic
Figure 16: Sandwich Classic.
Source: Own source 2014.
76 Calculation cost of the sandwich is 1,61 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 2,60 euros (Figure 11). The revenue for this sandwich is
42.30 %.
Preparation process. We clean the lettuce and tomato, then slice into
equal parts. At the same time boil the egg, remove the shell when it’s solid-
ified inside and slice it. Cut the baguette (Figure 22) in half horizontally.
Layer the lower part of the baguette equally with vegetable spread, add the
leaf of lettuce, slices of tomato and eggs on the spread. The next step is to
put the slices of ham and cheese on top of the egg. The last step is to cover
the filling with the upper part of the baguette (Figure 16).
For this sandwich we calculated both energy and nutritional values of
the dish. W = 4257 kJ per portion or 891 kcal per 100g, F = 26g, CH =
121g and P = 44g. The GDA in % per portion is F = 33 %, CH = 48 %, and
P = 89 %.
