Determine the cost per serve of every menu item

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Reference no: EM132365846

Plan and Cost Basic Menus Assignment - Project

Tasks -

1. Students must design following menus and cost them all by conducting a menu analysis for each menu. The essential requirements for each menu are listed below:

a la carte
buffet
cyclical
degustation
ethnic
set
table d'hote
seasonal

The menu must also comprise a balanced range of menu items and must include:

a. Seafood dishes

b. Meat dishes

c. Poultry dishes

d. Vegatarian dishes

e. Gluten free dishes

f. A range of desserts hot and cold

The menu must comprise of 5 Entrée's, 5 Mains and 5 desserts.

It must have a range of colours and flavours.

The menu must then be costed according to realistic ingredient prices and portions sizes and ingredient yields. The ingredients within each recipe must be costed to determine the cost per serve of every menu item on the menu. This must then be entered into a menu analysis template (section 2 of this assignment) that the trainer will issue to the student The menu once entered into the menu analysis spreadsheet must fall at 30% food cost percentage or below.

The menu must be presentable to industry standard in a word document and should use current industry trends in menu design.

Once the costings of the menu are entered into the menu analysis spreadsheet students must determine the average cost per customer of the entire 3 courses, then must determine the selling price of the function as price per head. The price per head must take into account that the food cost percentage at 30% or below

2. 2 menu analysis's must be submitted for each menu. An example of the menu analysis template for the A La Carte menu is provided on the next page. The trainer must provide students with all 3 templates for their food costings. Once the student has completed each menu analysis within the excel spreadsheet all 3 must be handed into the trainer with each menu. Attach each of these to this assessment and all 3 must fall below 30% food cost percentage.

The menu analysis sheet comprises of a few different terms as headings for each financial performance indicator. The definitions for each term of each heading.

Menu mix %: Determines the popularity of a dish over a certain time period (can also be termed as the 'popularity index'). It is determined by the 'amount sold' divided by the 'total dishes sold' then multiplied by 100.

Reference no: EM132365846

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