How well accurate weight and volume measurements

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Reference no: EM133272411

Assignment:

As a Professional Kitchen Manager you are responsible for Menu Planning and Inventory Management to control wastage and reduce food cost. Yield management plays a very crucial role in both Menu Planning and Inventory Management.

In this assessment I would like to see how well you understand accurate weight and volume measurements.

Plan a 3 course menu for Valentines Dinner (Appetizers, Main Course and Dessert).

Explain the reasoning for the dishes you have selected.
Use the Standard Recipe worksheet list the ingredients, their weights (if needs conversion) explain the conversion method, yield and item cost.
Provide suggested selling price based on markup cost.

Reference no: EM133272411

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