Reference no: EM133027828

Assignment

1. Plan an à la carte menu (Neatly designed, using accurate English with proper descriptions and price)
a. Each course should contain the following
i. Entrées (3 non vegetarian + 1 vegetarian)
ii. Soups (3 options)
iii. Main Courses (3 non vegetarian + 1 veg)
iv. Desserts (3 options)
b. Standard Recipe Card for Each Dish (Use the Menu Card Template file) Food Cost Not Exceeding 34%
c. Formula for Food Cost % = Food Cost
--------------- x 100
Food Sales
d. Yield Test for All Ingredients (Use the Excel File - Yield Test Reference Sheet)
e. Identifying the customer and customer preferences for creating menus
i. Type of customers - Provide a description
ii. Cuisine Style (s) - Used in the establishment
iii. Menu Types used in the establishment (À la Carte/ TDH/ Buffet/ etc.)
iv. Best-selling menu items
1. Bread/ Starters - (Example + Cost)
2. Entrée - (Example + Cost)
3. Soup - (Example + Cost)
4. Main - (Example + Cost)
5. Dessert - (Example + Cost)
6. Special/ Other - (Example + Cost)
v. Most profitable menu items
1. Bread / Starter (Example + Profit)
2. Entrée - (Example + Profit)
3. Soup - (Example + Profit)
4. Main (Example + Profit)
5. Dessert - (Example + Profit)
6. Special/ Other - (Example + Profit)
f. Duly Filled Customer Feedback Form
g. Managers Feedback
h. Which dishes sold most? Average Food Cost of the Menu.

2. Plan a breakfast buffet menu (Neatly designed, using accurate English with proper descriptions and price)
a. 12 dishes in total (food + beverage)
b. Standard Recipe Card for Each Dish (Use the Menu Card Template file) Food Cost Not Exceeding 30%
c. Formula for Food Cost % = Food Cost
--------------- x 100
Food Sales
d. Yield Test for All Ingredients (Use the Excel File - Yield Test Reference Sheet)
e. Identifying the customer and customer preferences for creating menus
i. Type of customers - Provide a description
ii. Cuisine Style (s) - Used in the establishment
iii. Menu Types used in the establishment (À la Carte/ TDH/ Buffet/ etc.)
iv. 3 Best-selling menu items (Example + Cost)
v. 3 Most profitable menu items (Example + Profit)
f. Duly Filled Customer Feedback Form
g. Managers Feedback
h. Which buffet dishes were unpopular and why?

3. Plan a cyclical menu (Neatly designed, using accurate English with proper descriptions and price)
a. Plan a 5 day cyclical menu (Lunch or Dinner) to cater for participants of a HACCP seminar
b. Each day menu should contain 3 courses (Starter + Mains + Dessert)
c. Each menu should be priced at $25.00 per person
d. The average food cost of the menu should not exceed 32%.
e. Standard Recipe Card for Each Dish (Use the Menu Card Template file) Food Cost Not Exceeding 32%
f. Formula for Food Cost % = Food Cost
--------------- x 100
Food Sales
g. Yield Test for All Ingredients (Use the Excel File - Yield Test Reference Sheet)
h. Identifying the customer and customer preferences for creating menus
i. Type of customers - Provide a description
ii. Cuisine Style (s) - Used in the establishment
iii. Menu Types used in the establishment (À la Carte/ TDH/ Buffet/ etc.)
iv. Best-selling menu items
1. Starter (Example + Cost)
2. Main (Example + Cost)
3. Dessert (Example + Cost)
v. Most profitable menu items (Example + Profit)
1. Starter (Example + Profit)
2. Main (Example + Profit)
3. Dessert (Example + Profit)
i. Duly Filled Customer Feedback Form
j. Managers Feedback
k. Name 3 ways how you can reduce food cost in a cyclical menu to ensure customer satisfaction.

4. Plan a desgustation menu(Neatly designed, using accurate English with proper descriptions and price)
a. Plan a degustation/ tasting menu compromising of
i. Salad
ii. Soup
iii. Starter
iv. Main (1 non veg + 1 veg)
v. Dessert
b. The average food cost should not exceed 34%.
c. Standard Recipe Card for Each Dish (Use the Menu Card Template file) Food Cost Not Exceeding 34%
d. Formula for Food Cost % = Food Cost
--------------- x 100
Food Sales
e. Yield Test for All Ingredients (Use the Excel File - Yield Test Reference Sheet)
f. Identifying the customer and customer preferences for creating menus
i. Type of customers - Provide a description
ii. Cuisine Style (s) - Used in the establishment
iii. Menu Types used in the establishment (À la Carte/ TDH/ Buffet/ etc.)
iv. Best-selling menu items
1. Starter (Example + Cost)
2. Main (Example + Cost)
3. Dessert (Example + Cost)
v. Most profitable menu items (Example + Profit)
1. Starter (Example + Profit)
2. Main (Example + Profit)
3. Dessert (Example + Profit)
g. Duly Filled Customer Feedback Form
h. Managers Feedback
i. What improvements can be made for a degustation menu

5. Plan an ethnic menu (Neatly designed, using accurate English with proper descriptions and price)
a. Menu should be 3 courses
i. Starter (1 item)
ii. Main Course (1 item)
iii. Dessert (1 item)
b. Standard Recipe Card for Each Dish (Use the Menu Card Template file) Food Cost Not Exceeding 28%
c. Formula for Food Cost % = Food Cost
--------------- x 100
Food Sales
d. Yield Test for All Ingredients (Use the Excel File - Yield Test Reference Sheet)
e. Identifying the customer and customer preferences for creating menus
i. Type of customers - Provide a description
ii. Cuisine Style (s) - Used in the establishment
iii. Menu Types used in the establishment (À la Carte/ TDH/ Buffet/ etc.)
f. Duly Filled Customer Feedback Form
g. Managers Feedback
h. What improvements can be made for aethnic menu

6. Plan a set/ table d'hôte menu (Neatly designed, using accurate English with proper descriptions and price)
a. Menu should have 3 courses
i. Starter Course (1 nonveg + 1 veg)
ii. Main Course (1 nonveg + 1 veg)
iii. Dessert Course (1 dairy based + 1 nondairy based)
b. Standard Recipe Card for Each Dish (Use the Menu Card Template file) Food Cost Not Exceeding 30%

c. Formula for Food Cost % = Food Cost
--------------- x 100
Food Sales
d. Yield Test for All Ingredients (Use the Excel File - Yield Test Reference Sheet)
e. Identifying the customer and customer preferences for creating menus
i. Type of customers - Provide a description
ii. Cuisine Style (s) - Used in the establishment
iii. Menu Types used in the establishment (À la Carte/ TDH/ Buffet/ etc.)
iv. Best-selling menu items
1. Starter - (Example + Cost)
2. Main Course - (Example + Cost)
3. Dessert - (Example + Cost)
v. Most profitable menu items
1. Starter - (Example + Profit)
2. Main Course - (Example + Profit)
3. Dessert - (Example + Profit)
f. Duly Filled Customer Feedback Form
g. Managers Feedback
h. What improvements could be made while planning future TDH/ set menu

7. Plan a Seasonal Menu Neatly designed, using accurate English with proper descriptions and price)
a. Menu should be 4 course
b. Salad (1 dish)
c. Starter (1 dish)
d. Mains (1 dish)
e. Dessert (1 dish)
f. Standard Recipe Card for Each Dish (Use the Menu Card Template file) Food Cost Not Exceeding 31%

g. Formula for Food Cost % = Food Cost
--------------- x 100
Food Sales
h. Yield Test for All Ingredients (Use the Excel File - Yield Test Reference Sheet)
i. Duly Filled Customer Feedback Form
j. Managers Feedback
k. What improvements could be made while planning future Seasonal Menu

NOVA RESTAURANT

SET MENU($45)
Starter:
- Zucchini and goat's cheese tartlets
(serve with thyme springs and olive oil)
Or
- Tomato brushetta

Main courses:
- Italian chicken ragu
(olive oil, chicken thigh)
or
- Saag aloo
(potatoes and spinach cooked in butter)

Desert:
- Oreo brownie slice
- 0r
- Hot milk cake

CYCLICAL MENU

BREAKFAST BUFFET MENU
HOT AND COLD ITEMS: ($40)
- Breakfast burritos
( fill with eggs, cheese and fresh avocado salsa)
- Apple pie
- Cut fruits
Passionfruit curd
- Cloud egg
(egg white whipped to stiff peak, grated cheese)
- Fruit muffins
- Avocado hommus
- Berry smoothie
- Boil eggs
- Fluffy pancakes
- Waffles and nuts
- Toast fingers
(bread, jam,)
BEVERAGES:
- Hot chocolate
- Tea/coffee
- Fruit juice

Attachment:- Assessment - Checklist brief.rar