University : Sheldon School of Hospitality UniLearnO is not sponsored or endorsed by this college or university.
Subject Code : SITHKOP002
Assignment Task

 

Your Tasks:
Plan, cost, write and evaluate each of the following menu types. The instructions on the following pages outline the specific task requirements. The following formulas are relevant for this assessment:

Support Info
Food cost Percentage:
Food Cost : Sales Price x 100 = Food Cost Percentage %
Individual Menu Item (Variable %):
Portion Cost : Priced Menu Item x 100= Food Cost %
Setting the Selling Price:
Portion Cost : Targeted Food Cost Percentage x 100 = Selling Price

 

1. Identifying the customer and customer preferences for creating menus. The responses you provide for this question will form the basis of your menus to be planned, costed and evaluated for this assessment Provide an overview of the customers who frequent the restaurant in your workplace. Describe the style of cuisine that is used and the menu type or different menu types which are being used. Provide an overview of which entrées, main courses, desserts and specials are the best sellers and what are the approximate price ranges for these.

Type of customers – Provide a description

Cuisine style(s) used in the establishment

Menu Types used in the establishment

 

2. Menu 1 – Plan an à la carte menu.
A. Your menu must contain at least 3 choices each for:
-Entrées
-Soups
-Main Courses
-Desserts
-Additionally, provide 1 vegetarian entrée and 1 vegetarian option for a main course

B. The dishes must provide a balanced variety on offer and within the courses offered including the following:
o colours
o cooking methods
o delicacies
o flavours
o nutritional values
o presentation
o seasonally available ingredients
o tastes
o textures.

C. The dishes you plan for the menu must fit the customer profile you have described in question 1, and meet a price level that matches what you currently have on offer in the establishment.

D. Draft ideas for each of the dishes listed in A., present these to your chef/colleagues or trainer and obtain feedback. Document what the feedback entailed and what you will change as a result. Attach this draft and comments to this assessment marked “Menu 1”

 

 

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  • Posted on : April 10th, 2019
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