Menu design

Due: Evaluation: Submission Info: Assignment: FSA 205 Menu Management Assignment #2 Calculating Unit Cost and Unit Cost Percentage Wednesday December 14, 2021 by 10:00 a.m. EST 15% of Final Mark Thru Blackboard / PDF format of Word/Excel original Prepare a list of two sandwiches or entrees, one dessert, and one non-alcoholic beverage. Using the commodities price list you have been given, you will have to calculate, to two decimal places the actual cost of each menu item. If you wish to use products not on the list provided, indicate where you got your prices (e.g., Zehr's advertisement, called supplier, etc.). Once you have determined the cost of each menu item, calculate a menu price for each item that will yield an overall food cost percentage of approximately 33.50% for each item Each entree must have at least 7 individual ingredients that can be costed out and shown. Each portion size must be based on a reasonable yield or serving size as determined by you You must indicate serving or portion size; (e.g., 6 ounce serving of fries, 5 ounce chicken breast, 6 ounce meat patty) Each menu item should be priced at 33.50% If prices are outside of below list, source needs to be sited Considerations: 1 2. 3. 4. 5. Ground Meat Tomatoes Milk Ketchup Ice cream Orange juice Roast Beef Kaiser rolls Mustard Lettuce Mini Sub rolls Pickles Frozen Fish Onions Hot Dogs Frozen Fries Onion Rings Chicken Fingers Boneless Ch. Breast Canned pop Chocolate syrup Eggs Bacon Current Price List $3.49/1b. ($7.68/kg.) $1.49/b. ($3.28/kg.) $4.29/4 litres $5.49/2.5 litres $6.19/2.5 litres $3.99/2 litres $7.87/lb. ($17.31/kg.) $2.89/doz. $9.2714 litres $16.50/case of 12 $3.39/doz $7.96 4 litres (approximately 88 pickles/4 litres) $2.59 per 2.5 oz. portion $4.19/doz. $3.69/dozen $1.99/b.($4.39/kg.) $3.49/b($7.68/kg.) $9.17/1b. ($20.17/kg.) $5.99/b. ($13.18/kg.) $6.99/case of 24 $9.17/3 litres $2.29/doz. $4.47/ib. ($9.83/kg.) Due: Evaluation: Submission Info: Assignment: FSA 205 Menu Management Assignment #2 Calculating Unit Cost and Unit Cost Percentage Wednesday December 14, 2021 by 10:00 a.m. EST 15% of Final Mark Thru Blackboard / PDF format of Word/Excel original Prepare a list of two sandwiches or entrees, one dessert, and one non-alcoholic beverage. Using the commodities price list you have been given, you will have to calculate, to two decimal places the actual cost of each menu item. If you wish to use products not on the list provided, indicate where you got your prices (e.g., Zehr's advertisement, called supplier, etc.). Once you have determined the cost of each menu item, calculate a menu price for each item that will yield an overall food cost percentage of approximately 33.50% for each item Each entree must have at least 7 individual ingredients that can be costed out and shown. Each portion size must be based on a reasonable yield or serving size as determined by you You must indicate serving or portion size; (e.g., 6 ounce serving of fries, 5 ounce chicken breast, 6 ounce meat patty) Each menu item should be priced at 33.50% If prices are outside of below list, source needs to be sited Considerations: 1 2. 3. 4. 5. Ground Meat Tomatoes Milk Ketchup Ice cream Orange juice Roast Beef Kaiser rolls Mustard Lettuce Mini Sub rolls Pickles Frozen Fish Onions Hot Dogs Frozen Fries Onion Rings Chicken Fingers Boneless Ch. Breast Canned pop Chocolate syrup Eggs Bacon Current Price List $3.49/1b. ($7.68/kg.) $1.49/b. ($3.28/kg.) $4.29/4 litres $5.49/2.5 litres $6.19/2.5 litres $3.99/2 litres $7.87/lb. ($17.31/kg.) $2.89/doz. $9.2714 litres $16.50/case of 12 $3.39/doz $7.96 4 litres (approximately 88 pickles/4 litres) $2.59 per 2.5 oz. portion $4.19/doz. $3.69/dozen $1.99/b.($4.39/kg.) $3.49/b($7.68/kg.) $9.17/1b. ($20.17/kg.) $5.99/b. ($13.18/kg.) $6.99/case of 24 $9.17/3 litres $2.29/doz. $4.47/ib. ($9.83/kg.)