1.Menu 3 - Plan a cyclical menu.

A.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%. The seminar is of a duration of 1 week Monday to Friday and is held consecutively over 2 months.

B.The dishes must provide a balanced variety on offer and within the courses offered including the following:

ocolours

ocooking methods

odelicacies

oflavours

onutritional values

opresentation

oseasonally available ingredients

otastes

otextures.

C.Draft ideas for each of the dishes listed in A., present these to your chef/colleagues or trainer and obtain feedback. Document what the feedback entailed and what you will change as a result. Attach this draft and comments to this assessment marked "Menu 3"

D.Establish standard recipe cards for each dish, listing the ingredients and required quantities and cost these to meet the required margins set out in A.

E.Establish a yield test sheet for all ingredients, using the attached template "Yields" and calculate the net yields, and net costs.

F.Identify the dishes that feature best in terms of profitability.

G.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

H.Once implemented , obtain feedback for the success of the menu using a methods outlined in the task section above and attach the feedback to this assessment marked "Menu 3"

I.Which dishes were most popular? Which dishes were most profitable? What other options could you use for future cyclical menus to reduce your food cost whilst ensuring customer satisfaction?