Subject Code : SITHKOP002

 

Assessment 2
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, cost 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 that 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.

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 the main course

B. The dishes must provide a balanced variety on offer and within the courses offered including the following:

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”

E. Establish standard recipe cards for each dish, listing the ingredients and required quantities.

F. Establish a yield test sheet for all ingredients, using the attached template “Yields” and calculate the net yields, and net costs.

G. Finalise the standard recipe cards for each dish and cost each dish based on a ‘per serve/per person’ price based on a food cost not exceeding 34% for each dish – Adjust menu items accordingly.

H. Identify the dishes that feature best in terms of profitability.

I. Write the menu using an attractive font of your choice, no smaller than size 12.

? Ensure each dish is described accurately and in an appealing manner, and true in its features and ingredients

? Use correct culinary terms, language and grammar relevant to the style of cuisine

J. Once implemented , obtain feedback for the success of the menu using a method outlined in the task section above and attach the feedback to this assessment marked “Menu 1”

K. Which dishes sold most? What is the food cost of the à la carte dishes overall based on the sales figures at the time of the review?

3. Menu 4 – Plan a degustation menu.

A. Plan a degustation menu comprising of at least 5 courses, and offering 2 main course options. The food cost must not exceed 34 %. The maximum cost shall be in proportion to the client information and current prices for meals as identified in question 1.

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. 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 4”

D. Establish standard recipe cards for each dish, listing the ingredients and required quantities, which must reflect the portion sizes for a degustation menu based on the number of courses provided.

E. Establish a yield test sheet for all ingredients, using the attached template “Yields” and calculate the net yields, and net costs.

F. Identify the dishes that feature best in terms of profitability.

G. Write the menu using an attractive font of your choice, no smaller than size 12.

 Ensure each dish is described accurately and in an appealing manner, and true in its features and ingredients.

 Use correct culinary terms, language and grammar relevant to the style of cuisine H. Once implemented , obtain feedback for the success of the menu using methods outlined in the task section above and attach the feedback to this assessment marked “Menu 4”

I. What was the feedback received, and accordingly what should be improved for a degustation menu in the future?

Menu 5 – Plan an ethnic menu.
A. Plan an ethnic menu of your choice suitable to the customer profile /establishment you have identified in question 1. The menu needs to include 3 courses. The food cost must not exceed 28%.

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. 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 5”

D. Establish standard recipe cards for each dish, listing the ingredients and required quantities.

E. Establish a yield test sheet for all ingredients, using the attached template “Yields” and calculate the net yields, and net costs.

F. Identify the dishes that feature best in terms of profitability and make adjustments to meet the food cost requirements set out in A.

G. Write the menu using an attractive font of your choice, no smaller than size 12.

 Ensure each dish is described accurately and in an appealing manner, and true in its features and ingredients.

 Use correct culinary terms, language, and grammar relevant to the style of cuisine

H. Once implemented, obtain feedback for the success of the menu using methods outlined in the task section above and attach the feedback to this assessment marked “Menu 5”

I. What was the feedback received, and accordingly what should be improved when planning future ethnic menus in the future?

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