Question: As a Professional Kitchen Manager you are responsible for Menu Planning and Inventory Management to control wastage and reduce food cost. Yield management plays a

As a Professional Kitchen Manager you are responsible for Menu Planning and Inventory Management to control wastage and reduce food cost. Yield management plays a very crucial role in both Menu Planning and Inventory Management. In this assessment I would like to see how well you understand the concept of Yield Management relating to conversion formulas, using accurate weight and volume measurements.

Plan a 3 course menu for Valentines Dinner (Appetizers, Main Course and Dessert).

Explain the reasoning for the dishes you have selected.

Use the Standard Recipe worksheet list the ingredients, their weights (if needs conversion) explain the conversion method, yield and item cost.

Provide suggested selling price based on markup cost.

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