Reference no: EM132292961 , Length: word count:2500
Plan and Cost Menus Assignment -
Task 1 - A la carte Menu
You are developing a new winter a la carte dinner menu for a casual dining restaurant that seats 60 customers. The menu items are presented under four sections: starters, entrée, main course and desserts. All meals are served plated to the table by service staff. The restaurant caters mainly for adults ranging from 25 to 45 years old. It's located in a middle-class area with a significant population of office, business and management professionals. The population is very culturally diverse, predominantly European and Asian cultural backgrounds. The restaurant owner have noticed a steady trend towards customers preferring healthier meal options (mainly low-fat, low-sugar options) and increasing requests for vegetarian menu options.
Customers do not tend to spend more than one and a half to two hours in the restaurant during dinner service. On average, 70% of customers order two courses: entrée/starter and main course or main course and dessert. Only 20% order three courses.
The current menu is broken down into four sections.
Starters - snacks, dips, shared platters, breads, etc.
Entrée - salads and light meals.
Main course
Dessert
The menu style is modern Australian with dishes from a wide variety of cuisines, including Malaysian, Chinese, Thai, Italian and Greek. Some dishes offered during the winter months are influenced by German and Hungarian cuisines.
Price range from $10 to $15 for starters, $12 to #18 for entrées, $22 to $35 for main course and $10 to $15 for desserts. The restaurant has found that customers are resistant to dishes outside of these price range unless they can see value for money, or the dish is rare or unique.
Style of menu is Modern Australian
1) Develop a menu include at least 1 winter seasonal dish, include vegetarian option.
a) 3 x Starters - snacks, dips, shared platters, breads, etc.
b) 3 x Entrées, salads and light meals.
c) 3 x Main course.
d) 3 x Dessert.
2) Cost menu.
3) Draft a menu then Create menu content and format menu after evaluation.
4) Standard recipe cards for all menu items/recipes.
5) Develop a selling price for each menu.
6) Feasibility of menu of at least 6 dishes.
7) Nutritional and culinary balance of each dish - culinary and nutritional checklist.
8) Complete menu evaluation form.
9) Photos of finished dishes.
10) Dish Evaluation - feedback form, customers, staff and colleagues.
a) Minimum 2 feedback forms.
11) Attach copies of
a) Craft menu
b) Research on menu or dish include where you got your costings for recipe cars
i) Write on a separate page
- Bibliography;
- Name of the website, the name of the page, date viewed, web address
c) Photos of sample dishes.
Task 2 - Buffet menu
Day two of the annual management event is a series of seminars, workshops and guest speakers for all executive and senior management of the corporation. A buffet dinner is planned for that evening.
Their brief for the buffet dinner includes the following requests.
1) A cold entrée, Main courses and dessert courses served from the buffet.
2) A variety of hot and cold options provided for the main course.
3) At least one hot vegetarian main course option.
4) Dessert can include 1 hot option.
The organizer anticipates 250 guests for dinner on tables of ten.
Ethic menu of your choice -
1) Develop a menu as per customers' requests and preferences.
2) Standard recipe cards for menu choices.
3) Cost menu include a yield cost and selling price.
4) Create and format a menu.
Task 3 - Develop and cost a cyclical menu
Your work in an aged-care facility. You have to prepare a three-week cyclical menu for the residents for breakfast, lunch and dinner. There are 150 residents in the facility.
Breakfast includes a standardized range of cereals, juice, fruits and toast that are served every day. You only need to plan for one hot breakfast item. Hot egg-based breakfast items are limited to a maximum of four times in one weekly cycle. Only 50% of residents eat the hot breakfast option.
Lunch is the main meal of the day. It consists of one entrée, a choice of two main courses and one dessert.
Dinner is a light meal consisting of an entrée (often soup), a light, snack-style main meal and a fruit-based dessert. Portion sizes for the dinner main course are smaller than for lunch.
Menu items must be able to be prepared in bulk.
The facility has set meal times. All meals must be able to plated and served at that time. Some residents eat in their rooms. These meals are plated first, placed in insulated covers, arranged on pre-set trays and sent by trolley to their rooms.
Many residents cannot rat very hard or crunchy items, such as whole nuts.
Residents tend to eat smaller portion sizes. On average portions are 20% smaller than normal. For example, if the standard portion for beef casserole is 250g, residents are served 200 g potion. A recipe that yields ten standard 250 g portions will yield 12.5@ 200 g portions.
Menu items must be nutritionally balanced across a day and weekly cycle. Fruit, vegetables and sources of fibre and calcium are important components in the residents' diet.
To keep cost down, the facility's management encourages, the use of frozen, pre-prepared or convenience foods, for example, use of powdered soup bases. The facility has a budget of $18 per day per resident for your menu. The costs for standard breakfast items (cereals, juices, etc) are not included in this price. This target does not have to be achieved on a daily basis as long as it averages out within each week period of the three-week cycle.
Convenience products are used
1) Develop a draft menu as per customers' requests and preferences.
2) Create and formal a menu.
3) Standard recipe cards for menu choices.
4) Cost menu include:
a. yield cost portion costs
b. daily cost per resident
5) Create and format a menu.
Task 4 - Degustation Menu - lunch
You work in conference centre and a large national corporation is holding their annual management event at your venue soon. The first day is allocated to full-day board of directions and executive management meeting. The event organizer has asked for a set degustation menu to be served for lunch.
Their brief includes the following requests:
Eight courses.
At least 70 to 80% of courses to be savoury with the balance sweet, dessert-style dishes.
At least four meat-based dishes in the savoury courses.
A consistent theme to the menu - preferably dishes that reflects a style of cuisine or country.
Dishes are not to be heavily spiced, for example, extensive use of hot chilies.
Each course is to be served on platters with four portions on each platter. Diners will serve themselves a portion from the platter.
There will be 40 guests for lunch.
Style of cuisine or country with a consistent theme
1) Develop a menu as per customers' requests and preferences.
2) Standard recipe cards for menu choices.
3) Cost menu include a yield cost and selling price.
4) Create and format a menu.
Task 5 - Set/table d'hote
Develop a set/table d'hote menu for your workplace, traning organisation or the restaurant scenario provided in Task 1.
1) The set/table d'hote menu should include three choice within each course.
a) 3 x Starters - snacks, dips, shared platters, breads, etc.
b) 3 x Entrées, salads and light meals.
c) 3 x Main course.
d) 3 x Dessert.
2) The menu can be developed using menu items from the a la carte menu developed costed and written for Tasks 1, 2, 3 and 4. Alternatively, you can develop a menu using new recipes.
a) All new recipes must
i) Standard recipe cards.
ii) Costings and potions cost.
3) The menu should meet the following parameters:
a) Include a balanced variety of dishes.
b) Include at least one vegetarian option in each course.
c) Determine a selling price for the menu. The menu should be priced from $45 to $60.
4) Format and create a menu include:
a) Able to inserted into the a la carte menu.
b) Selling price for the menu clearly displayed.
c) Presentable to customers and meets organisational standards.
5) Attach copies of:
a) Draft menu.
b) Research on menu or dish include where you got your costings for recipe card.
6) Write on a separate page
a) Bibliography: Name of website, the name of the page, date viewed, web address
b) Photos of sample dishes.
Note - All tasks must be covered in around 2500 words.