Question: With an assigned group, you will create a three-course Table D'hote menu with the following: Two choices for the appetizer Three choices for the entre

With an assigned group, you will create a three-course Table D'hote menu with the following:

Two choices for the appetizer
Three choices for the entre
Two choices for dessert

The assignment will include a complete and well-presented menu that could be used in a restaurant setting. The content of the menu should be well balanced and nutritional aspects should be considered. Menu descriptions should be short, but precise, by naming the important components of each course.

Step 1

Choose what type of style menu you would like to create, example:

Fun casual menu
Up scale fine dining menu
Vegetarian menu
Italian menu
Children's menu

Step 2

Research recipes that you would like to use for your Table D'hote menu. A suggestion would be to have a fish, meat and vegetarian item for the entrees. You will need a total of seven costing's sheets.

Step 3

Use the costing sheet to price out the recipe for your chosen dishes using the inventory provided to help you. If you can not find something you would like to use on the inventory sheet you can look it up on the internet Calculate the cost of each recipe item including the spice factor 2.5%. The food cost for each menu item should be between 20 - 35%.

Step 4

After costing all dishes on your menu, please calculate the total selling price for the Table D'hote menu using the most expensive dish from each of the courses. Please use the food cost percentage method to calculate the cost of the menu, and consider competition-selling price to guide you.

Step 5

Create an attractive menu that you would use in a restaurant setting, and be creative.

Step 6

Write a summary on the following:

What is the theme of the menu?

Why did you choose the menu items?

Where their any price sensitive items you used, (example lobster)

Where their any product differentiation that justifies your menu pricing?

What is the food cost for each menu item?

What was the food cost for the whole menu?

Who were the competitors that you used to compare your prices with?

1 Entre EXAMPLE 2 3 Recipe Title: Lamb Rack 4 FC 25%

1 Entre EXAMPLE 2 3 Recipe Title: Lamb Rack 4 FC 25% 5 Selling Price $25.56 or $21.50 6 Item AP Unit EP Yield % Factor AP$ EP$ Unit Cost Portion Size Unit Portion Cost 7 Garlic 5 lb 5 100% 1.00 $ 10.85 $ 10.85 $ 0.01 2 g $ 0.02 8 Shallots 1 lb 0.9 90% 1.11 $ 2.06 $ 2.29 $ 0.00 3 g $ 0.01 9 Lamb Rack 1 kilo 0.85 85% 1.18 $ 26.95 $ 31.71 $ 0.03 180 g $ 5.71 212345678222222 10 Red Wine Sauce 1000 ml 1000 100% 1.00 $ 13.00 $ 13.00 $ 0.01 50 ml $ 0.65 11 Potatos 50 lb 45 90% 1.11 $ 18.00 $ 20.00 $ 0.02 55 g $ 1.10 Cream 1 It 1 100% 1.00 $ 4.19 $ 4.19 $ 0.00 20 ml $ 0.08 Butter 1 lb 1 100% 1.00 $ 4.85 $ 4.85 $ 0.00 5 Oz $ 0.02 14 Baby Rainbow Carrots 10 lb 9 90% 1.11 $ 22.00 $ 24.44 $ 0.02 Broccoli 20 lb 18 90% #DIV/0! #DIV/O! 1.11 $ 14.80 $ 16.44 $ 0.02 44 Oz $ 0.10 OZ $ 0.07 #DIV/O! #DIV/0! #DIV/0! #DIV/0! #DIV/O! #DIV/O! #DIV/O! #DIV/O! #DIV/0! #DIV/O! #DIV/O! #DIV/O! #DIV/O! 19 20 #DIV/0! #DIV/O! #DIV/O! #DIV/O! #DIV/O! #DIV/0! #DIV/O! #DIV/O! #DIV/0! #DIV/O! #DIV/0! #DIV/O! #DIV/O! #DIV/0! #DIV/O! Total Recipe Cost: $ 6.39

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