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Assignment 1 - Weightage 10% As a Professional Kitchen Manager you are responsible for Menu Planning and troventory Management to control wastage and reduce lood cost. Yield managernent plays a very crucial role in both Menu Planning and Inventory Management In this securent would like to see how well you understand the concept of Vield Manapernent relating to conversion formulan, using accurate weight and volume measurements Plan a 3 courte menu for Valentines Dinner (Appetizers, Main Course and Destett) 1 Explain the reasoning for the dishes you have selected 2. Use the Standard Recipe worksheet is the ingredients, their weight of needs conversion) explain the conversion method, yield and item cost 2. Provide suggested selling price based on markup cout tam providing you with a template I need to see three worksheets submitted ((Appetizers, Main Course and Dessert) Selling price should be realistic with some competitive shop done Ingredients 1 1 Beef Stir Fry Strips 2 Cabbage 3 Carrots 4 Yellow Bell Pepper 5 Shikate Mushroom 6 Lemon Grass Stems 7 Cilantro 8 Ginger 9 Garlic 10 Vinegar 11 Soy Sauce 12 Chilli Sauce 13 Sugar 14 All Spice 15 Salt 16 Pepper Amount Unit Cost/Unit Total Cost Remarks on proudct type 2 3 4 0.35 kg $19.78 $6.82 AAA ANGUS 0.25 kg $4.75 $1.19 Fresh (Shredded) 0.25 kg $5.50 $1.38 Fresh (Julinens) 0.25 kg $3.75 $0.94 Fresh (Julinens) 0.25 pack $8.55 $2.14 Fresh (Sliced) 0.10 pack $3.25 $0.33 Fresh (Sliced) 0.05 bunch $1.50 $0.08 Fresh (Chopped) 0.05 kg $4.55 $0.23 Fresh (Sliced) 0.05 kg $4.55 $0.23 Fresh (Sliced) 0.10 Its $3.75 $0.38 0.05 Its $4.55 $0.23 0.05 Its $6.50 $0.33 0.10 kg $5.50 $0.55 0.05 kg $6.45 $0.32 Crushed 0.05 kg $3.75 $0.19 To Taste 0.05 kg $14.00 $0.70 To Taste Total $16.00 $16.00 6.00 $2.67 % of Food Cost A 0.28 $9.53 B 0.30 $8.89 Selected 0.33 $8.08 Total Cost Number of Portions Standard Portion Cost Selling Price Xperience Ventaciz Special MENU Appetizer Spinach Salad With Red Onion, Blackberries & Almonds Tossed In A Truffled Pear Vinaigrette Smoked Tomato Bisque Piri-Piri Shrimp Tostada With Fresh Guacamole Entre Beef Wellington Nestled On A Celery Root Mash, Carrots and Asparagus; Topped With Brandy Peppercorn Sauce Spiced Salmon Fillet on Lemon Caper Black Lentils, Creme Fraiche Filled Squash Blossom Roasted peppers, Caramelised Onion Smoked Gouda stuffed Chicken wrapped in Prosciutto and 5 spice Sweet Potato Gnocchi Mushroom Spinach Ricotta Ravioli in a Brown Butter Wine Tarragon sauce topped with Toasted Pecans Lobster Tail Fettuccini in Pommery cream sauce with Sweet Peppers Capers and Spinach Dessert Red Velvet Strawberry Mousse Cake topped with Chocolate Meringue Raspberry Tiramisu for two $110 PER PERSON Assignment 1 - Weightage 10% As a Professional Kitchen Manager you are responsible for Menu Planning and troventory Management to control wastage and reduce lood cost. Yield managernent plays a very crucial role in both Menu Planning and Inventory Management In this securent would like to see how well you understand the concept of Vield Manapernent relating to conversion formulan, using accurate weight and volume measurements Plan a 3 courte menu for Valentines Dinner (Appetizers, Main Course and Destett) 1 Explain the reasoning for the dishes you have selected 2. Use the Standard Recipe worksheet is the ingredients, their weight of needs conversion) explain the conversion method, yield and item cost 2. Provide suggested selling price based on markup cout tam providing you with a template I need to see three worksheets submitted ((Appetizers, Main Course and Dessert) Selling price should be realistic with some competitive shop done Ingredients 1 1 Beef Stir Fry Strips 2 Cabbage 3 Carrots 4 Yellow Bell Pepper 5 Shikate Mushroom 6 Lemon Grass Stems 7 Cilantro 8 Ginger 9 Garlic 10 Vinegar 11 Soy Sauce 12 Chilli Sauce 13 Sugar 14 All Spice 15 Salt 16 Pepper Amount Unit Cost/Unit Total Cost Remarks on proudct type 2 3 4 0.35 kg $19.78 $6.82 AAA ANGUS 0.25 kg $4.75 $1.19 Fresh (Shredded) 0.25 kg $5.50 $1.38 Fresh (Julinens) 0.25 kg $3.75 $0.94 Fresh (Julinens) 0.25 pack $8.55 $2.14 Fresh (Sliced) 0.10 pack $3.25 $0.33 Fresh (Sliced) 0.05 bunch $1.50 $0.08 Fresh (Chopped) 0.05 kg $4.55 $0.23 Fresh (Sliced) 0.05 kg $4.55 $0.23 Fresh (Sliced) 0.10 Its $3.75 $0.38 0.05 Its $4.55 $0.23 0.05 Its $6.50 $0.33 0.10 kg $5.50 $0.55 0.05 kg $6.45 $0.32 Crushed 0.05 kg $3.75 $0.19 To Taste 0.05 kg $14.00 $0.70 To Taste Total $16.00 $16.00 6.00 $2.67 % of Food Cost A 0.28 $9.53 B 0.30 $8.89 Selected 0.33 $8.08 Total Cost Number of Portions Standard Portion Cost Selling Price Xperience Ventaciz Special MENU Appetizer Spinach Salad With Red Onion, Blackberries & Almonds Tossed In A Truffled Pear Vinaigrette Smoked Tomato Bisque Piri-Piri Shrimp Tostada With Fresh Guacamole Entre Beef Wellington Nestled On A Celery Root Mash, Carrots and Asparagus; Topped With Brandy Peppercorn Sauce Spiced Salmon Fillet on Lemon Caper Black Lentils, Creme Fraiche Filled Squash Blossom Roasted peppers, Caramelised Onion Smoked Gouda stuffed Chicken wrapped in Prosciutto and 5 spice Sweet Potato Gnocchi Mushroom Spinach Ricotta Ravioli in a Brown Butter Wine Tarragon sauce topped with Toasted Pecans Lobster Tail Fettuccini in Pommery cream sauce with Sweet Peppers Capers and Spinach Dessert Red Velvet Strawberry Mousse Cake topped with Chocolate Meringue Raspberry Tiramisu for two $110 PER PERSON