SITHKOP002 Plan and cost basic menus

Task 3

Develop a menu for each menu type from the following list, and use the food preferences created in the skills activity to inform menu planning:

la carte

Buffet

Cyclical

Degustation

Ethnic

Set

Table d'hte

Seasonal

Set yourself commercial time constraints and produce each menu during that time.

Use a balanced variety of dishes and ingredients, and use the correct methods to work out the costs of supply for the ingredients and the portion yields.

Set prices for the menus, considering the desired profit margins and mark-up procedures to make sure the business can make a profit from the dishes.