Reference no: EM132982604
SITHKOP002 Plan and cost basic menus
This assessment requires you to plan, cost, write and evaluate seven menu types addressing following criteria:
• Identify customer profile for whom the menus will be developed. Identify the style of cuisine and service.
• The dishes must provide a balanced variety on offer and within the courses offered including the following:
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colours
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flavours
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seasonally available ingredients
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cooking methods
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nutritional values
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tastes
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delicacies
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presentation
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textures
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• discuss list of dishes chosen for different menus with your colleagues or trainer and obtain and incorporate feedback the menu.
• Establish standard recipe cards for each dish using the template provided
• Conduct yield test for all ingredients for one dish from each menu using template provided and calculate the net yields, and net costs
• Write the menu using an attractive font of your choice, no smaller than size 12.
• Ensure each dish is described accurately and in an appealing manner, and true in its features and ingredients
• Use correct culinary terms, language and grammar relevant to the style of cuisine
• obtain feedback and evaluate the success of each menu menu using
• customer survey developed by you in Assessment 2
• staff suggestions
• sales data completed in Menu price balance template
Menus to be Developed
Menu 1 - à la carte menu
Plan an à la carte menu which must contain at least 3 choices each for:
• Entrées
• Soups
• Main Courses
• Desserts
• Additionally, provide 1 vegetarian entrée and 1 vegetarian option for a main course
ensuring food cost not exceeding 34% for each dish
Menu 2 - Buffet menu
• Define the type of buffet theme or style you will plan, and include suitable dishes typically included for such a buffet including provisions for all courses in your buffet menu.
• ensuring food cost not exceeding 30% for each dish
Menu 3 - Cyclical menu
Plan a cyclical menu to run over 1 week, lunch or dinner to cater for participants of a 1-week HACCP seminar with a company next door. The menu must include 3 courses at a set price of $25.00 per person and a food cost not exceeding 32%.
Menu 4 - Degustation menu
Plan a degustation menu comprising of at least 5 courses and offering 2 main course options suitable to the customer profile /establishment you have identified. The food cost must not exceed 34 %.
Menu 5 - Ethnic menu
Plan an ethnic menu of your choice suitable to the customer profile /establishment you have identified. The menu needs to include 3 courses. The food cost must not exceed 28%.
Menu 6 - Set / Table d'hôte menu
Plan a set or table d'hôte menu of your choice suitable to the customer profile /establishment you have identified. The menu needs to include 3 courses and have a choice in each course. The food cost must not exceed 30% and could potentially make use of any by-products you have identified in e.g. your à la carte menu (Menu 1) or degustation menu (Menu 4)
Menu 7 - Seasonal menu
Plan a seasonal menu, relevant to the time of the year/month and the region where you undertake this assessment. Your menu may include e.g. dishes for a game season, fresh berries in season, in conjunction with dishes paired to new wines released or similar. Your menu needs to comprise of a selection of speciality dishes using seasonal produce as a specials menu or a complete menu using at least 4 courses.
The food cost shall not exceed 31% for any dish, and the menu should be in line with the characteristics of the customer profile /establishment you have identified.
Attachment:- Plan and cost basic menus.rar