Question: assignment 13 February / Assignment - Weightage 10% Assignment 1 - Weightage 10% As a Professional Kitchen Manager you we responsible for Men Perning and

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13 February / Assignment - Weightage 10% Assignment 1 - Weightage 10% As a Professional Kitchen Manager you we responsible for Men Perning and Inventory Management to control wastage and reduce food cont Vild 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 Vield Management relating to comerulan formula, walang counter weight and volume measurements Plan a 3 course menu for Valentines Dinner Appetizers, Main course and Dessert) 1. Explain the reasoning for the dishes you have selected 2. Use the Standard Recipe worksheet list the ingredients, their weights of needs conversion) explain the conversion method, yield and the cost 3. Provide suggested selling price based on markup coat I am providing you with a template. I need to see three worksheets subirited ((Appetizers, Main Course and Dessert), Seling price should be realistic wm some competitive shop done

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