Reference no: EM132576631

SITHKOP002 - Plan and cost basic menus

This assignment will form part of the assessment for this subject and must be completed in an original and professional manner - including an index and a bibliography All menus must have descriptions of dishes using appropriate culinary terms and prices per dish or per menu.

Assignment Activity 1 [carte Menu - Ethnic influence]

Develop an a Ia carte with eight entrees, eight main courses, five desserts and three
side dishes. All recipes provided must be properly costed and the food cost percentage must not exceed 28%.
This menu must include the following:
o At least one dish must be a gluten free meal.
o There must be at least three vegetarian choices available on the menu for the entrées or mains.
o There must be at least two dishes that showcase ingredients that are currently in season and available for a good price.
o There must be at least one main course dish that would be considered as a low fat or healthy option on the menu.
o Include prices on the menu.
o Identify the dishes on the menu that meet special requirements (E.g. GF= Gluten free)
o Explain the reasons for your choices, the style of the venue and food that you die trying to put forward on the menu.

Assignment Activity 2 [Seasonal - Degustation]
Develop a seven course seasonal-degustation menu that is suitable for the same venue in the assignment activity one. Explain the reasons for your choices. All recipes provided must be properly costed and the food cost percentage must not exceed 28%.

Assignment Activity 3 [Buffet]
Develop a buffet menu for a four or five-star hotel or resort.
All recipes provided must be properly costed and the food cost percentage must not exceed 28%.

Assignment Activity 4 [Table d'hôte - Set menu]
Develop a set or table d'hôte menu of your choice suitable to the customer profile you have
identified in Assignment 1. The menu needs to include 3 courses priced at $75 per head. Each course should provide two options. All recipes provided must be properly costed and the food cost percentage must not exceed 28%.

Assignment Activity 5 [Customer/Staff Feedback]
Evaluate the success of the menus with two different forms of customer and staff feedback.
• Describe how you obtained that feedback.
• What was the feedback?
• How could you use that feedback?
If you are not currently employed in a hospitality or cooking situation, you may need to simulate this part of the assignment.
• Dishes maybe repeated throughout the different types of menus - must meet the menu criteria - check with your trainer if unsure.
• Ensure you retain a copy of all your recipes and menus for future use.

Assignment Activity 6 [Cyclical Menu]
Develop a 5-day cyclical lunch menu for a local business. The menu should comprise of mainly European style food as requested by the customers, with an entrée, a main course and a dessert per meal. The business wants to have the $30 per head per day.
All recipes provided must be properly costed and the food cost percentage must not exceed 28%.
• Dishes maybe repeated throughout the different types of menus - must meet the menu criteria - check with your trainer if unsure.
• Ensure you retain a copy of all your recipes and menus for future use.

First you must research and develop a full customer outline for your venue and explain: 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:- Data.rar