UTILIZE THE INFORMATION AND GUIDE ON MENU BASICS POWERPOINT

RITZ CARLTON HAS OPENED A NEW BANQUET CENTER HOTEL IN DUBAI AND HAS APPOINTED YOU AS FOOD AND BEVERAGE MANAGER. YOU HAVE BOOKED A FUNCTION FOR THE SPONSORS OF THE CENTER TO BE HELD FOR 2500 GUESTS. THE CENTER OF THE PLATE IS PRIME RIBS OF BEEF. EACH RIB WEIGHS 10 KG. AND COSTS $4.25 PER LB. THERE ARE 5 PACKED PER CASE. THERE IS A 50% LOSS FROM BONE AND TRIMP. 8 OZ. RAW WEIGHT FOR EACH GUEST

THE REST OF THE MENU IS AS FOLLOWS;

SEAFOOD AU GRATIN

20 SERVINGS

LOBSTER CHUNKS 5-0 @ 16.50 PER # $82.50

LUMP CRABMEAT 3-8 @ 14.25 PER # $49.88

SHRIMP 2-4 @ 12.00 PER # $27.00

MUSHROOM 1-0 @ 3.00 PER # $3.00

SHERRY WINE 4 OZ @ 8.00 PER PINT $2.00

BECHAMEL SAUCE 1 QT @ 4.00 PER # $8.00

CHEDDAR CHEESE 1-0 @ 5.25 PER # $5.25

INCLUDED IN THE MEAL WITH THE PRIME RIB AND SEAFOOD AU GRATIN

CAESAR SALAD 1.50 PER SERVING

ROLLS AND BUTTER .40 PER SERVING

SPINACH A LA BERGHOFF .75 PER SERVING

FRENCH ONION SOUP .85 PER SERVING

STRAWBERRIES ROMANOFF 1.25 PER SERVING

SEAFOOD AU GRATIN a. ______ PER SERVING

b. TOTAL SURROUNDING DISH COST_______________

COFFEE IS KONA FROM HAWAII @12.50 PER #. THERE IS A 10% PERCOLATION LOSS AND THREE GALLON YIELD PER LB.

EACH GUEST RECEIVES ONE 8 OZ. CUP.

c. COST PER SERVING OF CENTER OF THE PLATE _________

d. TOTAL SURROUNDING DISH COST FOR DINNER _________