餐饮业成本卡Word文档下载推荐.docx

1、金汤三丝翅份数1牙捡翅克301.2537.52057.518830.1%2010-8-4编号5西域红烧海虎翅份数1青片翅502.41202514548829.7%2010-8-4编号6招牌金丝翅捞饭份数148103.53382010-8-4编号7金虫草玉米炖鲜鲍份数16头大连鲍虫草花只11103912830.4%2010-8-4编号8如意芥辣明虾球份数16头虾4.7812.73833.4%2010-8-4编号9美味椒香翡翠螺份数1海螺芥菜斤1.81.524.52.544.13.75249.582010-8-4编号10西域风情和牛粒份数1上脑肉4973.583.528828.9%2010-8-4

2、编号11艾丁湖印象烤盘份数1羊排羊肉羊心羊腰0.30.924365.67.210.24110030%2010-8-4编号12养生水晶虾份数1高邮虾仁袋10835%2010-8-4编号13顶锅豪情手抓肉份数13.5636519832.8%2010-8-4编号14精品沙湾大盘鸡份数1三黄鸡216830.8%2010-8-4编号15石榴羊腰份数1鲜羊腰3433734.2%2010-8-4编号16堂煎南非鲍份数1珊瑚鲍11036833%2010-8-4编号17珍菌松菠豆腐份数1位豆浆芦笋0.50.7556.75成本率%18%2010-8-4编号18熏肉巴楚菇份数1巴楚菇马肉0.10.240540.54

3、.847.329.9%2010-8-4编号19养颜靓丽三宝蔬份数1荷兰瓜木瓜山药23%2010-8-4编号20酱焗鳕鱼赛螃蟹份数1银雪鱼0.347525.528.5882010-8-4编号21京葱牛仔粒份数1牛淋0.8122232.3%2010-8-4编号22油淋四宝蔬份数1南瓜芥蓝百合木耳21%2010-8-4编号23生炒菜心份数1广东菜心蒜子6.258.752010-8-4编号24上汤苋菜份数1苋菜4924%2010-8-4编号25白灼芥蓝份数12.8728%2010-8-4编号26香葱野木耳份数111.412.434%2010-8-4编号27文思豆腐羹份数1盒豆腐清汤盒4.7526.3%

4、2010-8-4编号28翡翠菠汁养生汤份数1菠菜3.62.884.8827.1%2010-8-4编号29白玉马肠份数1马肠19.224.22010-8-4编号30百味凤翅球份数1鸡翅杏鲍菇337.816.53.922.432.9%2010-8-4编号31一品鲜羊排份数12010-8-4编号32哈密大枣煨牛尾份数1牛尾0.4176.811.83236%2010-8-4编号33艾丁湖红焖驼掌份数1驼掌2760.522827%2010-8-4编号34红烧官燕份数1官燕84水发9938825.5%2010-8-4编号35三色泉水燕份数1血燕9424.2%2010-8-4编号36参须银耳燕份数15626

5、825.3%2010-8-4编号37西域满坛香份数1裙边鱼肚响螺牙拣翅23.588.52982010-8-4编号38香干马兰头份数1香干马兰头22%2010-8-4编号39老醋蛰头份数1蛰头黄瓜14.517.5582010-8-4编号40春芽桃仁份数1香椿芽桃仁142010-8-4编号41桂花糯米藕份数1糯米藕262010-8-4编号42边城萝卜苗份数1白萝卜萝卜苗2010-8-4编号43鸡汁小香干份数1干丝干2010-8-4编号44香菌竹丝鸡份数1茶树菇25%2010-8-4编号45西域酱卤鸭份数1樱桃谷鸭6.58.52010-8-4编号46伊犁熏马肠份数112.626%2010-8-4编号

6、47伊犁熏马肉份数12010-8-4编号48蒜香牛蹄筋份数1蹄筋2010-8-4编号49黑椒焗鸭肝份数1鸭肝282010-8-4编号50芸豆卷份数1芸豆13.4%2010-8-4编号51豌豆黄份数1去皮豌豆11%2010-8-4编号52绿豆糕份数1去皮绿豆14%2010-8-4编号53红豆糕份数1红豆沙16%2010-8-4编号54萝卜酥份数：打面粉黄油糖62010-8-4编号55木瓜酥份数：7227.7%2010-8-4编号56榴莲酥份数：榴莲9628.1%2010-8-4编号57空心烧饼份数1牛肉15%2010-8-4编号58开阳虾皇面份数1虾子面条1619%2010-8-4编号59过油肉拌面份数10.61.22.37.92010-8-4编号60茄子肉拌面份数10.153.35.52010-8-4编号61辣皮子肉拌面份数14.47.62010-8-4编号62新疆汤饭份数12.22010-8-4编号63羊肉汆汤份数12010-8-4编号64炸馓子份数1清油040.160.961.7629.3%2010-8-4编号65帕尔木丁份数打洋葱8.83.22010-8-4编号66烤包子份数打0.71.4602010-8-4编号67薄皮包子份数打2010-8-4编号68菜品名称