Cost Controls Term Project Table Dhote Menu and Costings Assignment 25% With an assigned group, you will create a three-course Table Dhote menu with the following: Two choices for the appetizer Three choices for the entre Two choices for dessert The assignment will include a complete and well-presented menu that could be used in a restaurant setting. The content of the menu should be well balanced and nutritional aspects should be considered. Menu descriptions should be short, but precise, by naming the important components of each course. Step 1 Choose what type of style menu you would like to create and choose a theme, example: Fun casual menu Up scale fine dining menu Vegetarian menu Italian menu Childrens menu Step 2 Research recipes that you would like to use for your Table Dhote menu. A suggestion would be to have a fish, meat and vegetarian item for the entrees. You will need a total of seven costings sheets. Step 3 Use the costing sheet to price out the recipe for your chosen dishes using the inventory provided to help you. If you can not find something you would like to use on the inventory sheet you can look it up on the internet Calculate the cost of each recipe item including the spice factor 2.5%. The food cost for each menu item should be between 20 35%. Step 4 After costing all dishes on your menu, please calculate the total selling price for the Table Dhote menu using the most expensive dish from each of the courses. Please use the food cost percentage method to calculate the cost of the menu, and consider competition-selling price to guide you. Step 5 Create an attractive menu that you would use in a restaurant setting and be creative. You have two choices a UR code or a tradition menu. Step 6 Write a summary (in detail) on the following: What is the theme of the menu? Why did you choose the menu items? Where their any price sensitive items you used, (example lobster) Where their any product differentiation that justifies your menu pricing? What is the food cost for each menu item? What was the food cost for the whole menu? Who were the competitors that you used to compare your prices with? References where you found the recipes Step 7 Submit the following on week 13 November 30, 2022 Three course Table Dhote menu (Tradition or UR Code) 7 Excel spreadsheet with calculates Summary with references Use the following yield % if needed Roast Beef .80 Lamb .85 Roast Pork .80 Whole Chicken .70 Whole Turkey .65 Whole fish .65 Seafood .90 Vegetables .90 Tips When costing out a large recipe cost the whole recipe out then divided by the quantity. Examples, soups, desserts, any recipe that is over one portion this is the easiest way. Check each others work this is a group project, if something doesnt make sense question it! Please dont have a menu price that doesnt make sense, example $42.83 If you need help please ask