Assignment Title: "Menu Planning and Cost Control in the Food and Beverage Industry"

Objective: To understand the process of menu planning and cost control in the food and beverage industry and its impact on the success of a business.

Instructions:

1. Choose a type of food and beverage business that interests you (e.g., restaurant, café, hotel, etc.).
2. Develop a menu for the chosen business, including appetizers, entrees, desserts, and beverages. The menu should reflect the style and theme of the business, and consider seasonality and local availability of ingredients.
3. Determine the cost of each menu item and calculate the total cost of the menu.
4. Analyze the menu to ensure that it is profitable and meets the target food cost percentage. Explain how you arrived at your target food cost percentage.
5. Develop a plan to control costs while maintaining the quality of food and service. This plan should include strategies to reduce waste, control portion sizes, and negotiate with suppliers.
6. Finally, write one reflection on the process of menu planning and cost control. What did you learn about the importance of these concepts for the success of a food and beverage business? How could this knowledge be applied in your future career?