HTM 220 Assignment #3- Menu Engineering Marks: 35 Value: 15%

Student Id number- 115551210

1.Complete the following chart. The menu price of the Mimosa, Moscow Mule, Old Fashioned and Bloody Mary drinks are the first 4 digits of your student number. Divide the first 4 digits by 100 to convert it into a dollar amount.(10 Marks)

Menu Item	Number Sold	Menu Mix %	Menu Price $	Item Food Cost	Item CM	Gross Margin	CM Category	MM% Category	Classification
Sangria	268		$10.75	$ 2.36
Old Fashioned	207		$	$ 3.35
Margarita	364		$ 9.80	$ 2.19
New York Sour	227		$ 10.50	$ 3.36
Cosmo	397		$ 11.75	$ 3.17
Bloody Caesar	245		$ 7.75	$ 2.84
Bloody Mary	96		$	$ 2.78
Mimosa	156		$	$ 1.90
Moscow Mule	85		$	$ 1.98
Total
		Average Menu Mix % = (1/#items) x 70%			Avg CM =

2. Once you have classified each menu item in question 1, explain what course of action should be taken with each item on your cocktail list. (18 Marks)

3. After completing a menu engineering review you have discovered that one of your newly created menu items, Pasta alla Adamo, would be classified as a puzzle. Pasta alla Adamo was introduced as a result of a menu matrix analysis completed one month ago. What are some of the benefits of keeping Pasta alla Adamo on the menu? What are some of the benefits of removing Pasta alla Adamo from the menu? (7 Marks)