Important task!!! Dont simply copy paste

Enable to identify and understand the trends of the menus/markets, food & beverage sales and costs, food & beverage cost percentages and control system.

Instructions:

Part 2 (20%) (i) Design a beverage list -Beverage proposal: A Korean beverage list with 5 alcoholic/non-alcoholic beverage items

(ii) Costs -Research on the costs of each beverage item and provide the estimation cost of each item, along with total cost of each beverage item by using Batch Recipe Costing Worksheets

(iii) Prices/sales -Price setting in relation to competitors -Estimate the number of items/portions sold

(iv) Cost percentages -Calculate beverage cost percentages for all beverage items

(v) Sales projections Do a sales projection for the following months sales, calculate the total beverage cost and beverage sales of each beverage items (in a table)

(vi) Sales mix and menu mix -Calculate sales mix and menu mix percentages for all beverage items (in a table)