Reference no: EM133150941
SITHKOP002 Plan and cost basic menus
Assessment Task: Workplace project
TASK SUMMARY
This task is divided into three parts:
• Part A: Conduct research and write a report about menu requirements and customer preferences (Research report)
• Part B: Plan menus and consult with the Team (Team meeting)
• Part C: Develop and cost menus (Prepare menu, recipe cards and P/L statement)
• Part D: Collect feedback on new menus and write a report
PART C- DEVELOP AND COST MENUS
SUMMARY
For this task you are required to develop and cost a range of menus covering a range of service styles, using the feedback that you have received from customers and colleagues.
INSTRUCTIONS FOR PART C
STEP 1: ANALYSE INFORMATION
Analyse the research from Part A, the meeting minutes from Part B and your workplaces current menu. Make notes of menu ideas and changes based on the feedback that you have received from customers and colleagues.
STEP 2: DRAFT NEW MENUS
• Based on your analysis of feedback, you must develop eight new potential menus for consideration. Each menu must be a different service style. You must develop:
» An A la carte menu
» A buffet menu
» A cyclical menu
» A degustation menu
» An ethnic menu
» A set menu
» A table d'hote
» A seasonal menu
• Each menu must include at least eight different menu items and each menu item must have a minimum of five ingredients.
• You must show that throughout your menus you have catered to at least six dietary requirements. At least one of these must be a cultural or religious requirement.
• Two of the menus must cater to two different specific customer groups. (children, weight problem related, elderly, international tourists, etc.)
• Draft up your menus. You may use the same menu items in more than one menu, if appropriate to the service style.
STEP 3: COST MENUS
• Prepare a recipe card for each menu item on each menu including: ingredients, quantities, cost per unit/kilo.
• Work out the cost per recipe and total cost per serve.
• Work out the overall cost to develop each menu each day. Base your calculations (number of tables, number of turns per service period etc.) on your workplace or from your RTO recipe bank.
• Work out an appropriate mark-up cost for each menu item on each menu, to maximise profitability.
STEP 4: DEVELOP MENUS
• Develop a one-page menu for each service style, describing each dish using words that will promote the sale of the menu.
• You must identify which menu items cater to dietary requirements. (E.g. V for vegetarian)
• Ensure you use appropriate naming convention and culinary terms.
• The menu must be developed in a professional format, using Microsoft Word or a similar program.
Attachment:- Plan and cost basic menus.rar
|
What is basic eps
: At December 31, 2021, Hansen Corporation had 46,000 shares of common stock and 5,100 shares of 10%, What is basic EPS
|
|
What options does it have available to it
: If Jasmine wants to borrow long-term funds to support its new foreign operations, what options does it have available to it
|
|
For-profit and governmental account equivalent
: Explain the similarities and differences between the for-profit and the governmental account equivalent,
|
|
How much is the capital balance of mendez
: Serrano invested P100,000 cash in the partnership for a one-tenth interest. How much is the capital balance of Mendez after the admission of Serrano
|
|
Develop and cost a range of menus covering a range
: Develop and cost a range of menus covering a range of service styles, using the feedback that you have received from customers and colleagues
|
|
What is the spot exchange rate
: A computer costs $550 in the United States. The same model costs €640 in France. If purchasing power parity holds, what is the spot exchange rate
|
|
Consumer financial protection bureau
: Describe the role of the Consumer Financial Protection Bureau. Explain the CFPB's rulemaking process.
|
|
How much will form part of the net estate
: Question - Mr. A has an outstanding receivable of P 100.000 from B. B has 250.000 assets. 560,000 liabilities. How much will form part of the net estate
|
|
Describe four components of information system
: Describe the four components of an information system. Why is it important to consider each of them when designing and installing an information system?
|