Reference no: EM132389099

SITHKOP002 - Plan and Cost Basic Menus Assignment - Pax Institute of Education, Australia

Assessment Project - This assessment focuses on your ability to identify, plan and cost a range of different menus. Your task is to develop 8 different menus. To assist you with the calculations of the costing exercises for this assessment.

Make sure you ADD GST.

The 8 menus will be based around different styles/types of menus.

1. A la carte

2. Buffet

3. Cyclical

4. Degustation

S. Ethnic

6. Set

7. Table d'hôte

8. Seasonal

Assessment Evidence Summary - For each menu (8 in total), you are to submit:

• A full customer summary (who is the customer, age range, gender, income level, social /cultural backgrounds / buying power) including food preferences (eating habits, cultural / ethical influences, popular menu items).
• A full menu with descriptions of each dish.
• Dish costing (using current supply and production costs).
• Portion control and yield testing procedure for at least one of the dishes per menu.
• Final sale price for each dish (showing profit margins) and Inclusive of GST.

First you must research and develop a full customer outline for each menu, and explains. The following table below may assist you. Please complete and submit with the rest of this assessment.

• who your customer group is (age range, gender, income level, social /cultural backgrounds/buying power)
• what their food preferences are (eating habits, cultural / ethical influences, popular menu items).

Attachment:- Plan and Cost Basic Menus Assignment Files.rar