Recipe: Fresh Vegetable Lumpia
Ingredients:
6 pcs. Turnip (singkamas) ₱20.00
2 pcs. Carrots ₱10.00
1 small bundle kinchay ₱10.00
2 cubes pork bouillon ₱15.00
20 pcs lumpia wrapper ₱18.00
2 cups brown sugar ₱13.00
1 head garlic ₱10.00
¼ cup soy sauce ₱5.00
1 tbs. cornstarch ₱2.00
2 heads fresh lettuce ₱15.00

Compute for the following using the formula for each:
a) Total cost of ingredients: add all costs of ingredients
b) Total cost of Operations: add all operational expenses (Transportation: ₱15.00; Labor:
₱40.00; Fuel: ₱20.00; others: ₱30.00)
c) Total Cost of Productions: Total cost of ingredients + Total cost of Operations
d) Selling Price of Recipe: Total cost of Production + 50% Markup (1/2 of TCP)
e) Selling Price per Fresh Lumpia: Selling price of recipe ÷ 20 (Total number
of fresh Lumpia prepared)
f) Income earned: Gross Sales – Total Cost of Production

Pa compute po ng formula tyy

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