Your Tasks: Plan, cost, write and evaluate each of the following menu types. The instructions on the following pages outline the specific task requirements. The following formulas are relevant for this assessment: Support Info Food cost Percentage: Food Cost : Sales Price x 100 = Food Cost Percentage % Individual Menu Item (Variable %): Portion Cost : Priced Menu Item x 100= Food Cost % Setting the Selling Price: Portion Cost : Targeted Food Cost Percentage x 100 = Selling Price Menu to be developed Menu type (all required overall) Evaluation of each menu (use at least 2 methods overall) Menu 1: Recipe Source: Futura Group, ecoach recipes SITHKOP002 No. of serves: la carte buffet cyclical degustation ethnic set, table dhte seasonal customer satisfaction discussions customer surveys improvements suggested by: customers managers peers staff supervisors suppliers regular staff meetings that involve menu discussions seeking staff suggestions for menu items Menu 2: Recipe Source: Futura Group, ecoach recipes SITHKOP002 No. of serves: la carte buffet cyclical degustation ethnic set, table dhte seasonal customer satisfaction discussions customer surveys improvements suggested by: customers managers peers staff supervisors suppliers regular staff meetings that involve menu discussions seeking staff suggestions for menu items Apex Institute of Education SITHKOP002 Learner Assessment Pack V2.1_Jun 19 | CRICOS: 03156M Page 15 of 31 Menu 3: Recipe Source: Futura Group, ecoach recipes SITHKOP002 No. of serves: la carte buffet cyclical degustation ethnic set, table dhte seasonal customer satisfaction discussions customer surveys improvements suggested by: customers managers peers staff supervisors suppliers regular staff meetings that involve menu discussions seeking staff suggestions for menu items Menu 4: Recipe Source: Futura Group, ecoach recipes SITHKOP002 No. of serves: la carte buffet cyclical degustation ethnic set, table dhte seasonal customer satisfaction discussions customer surveys improvements suggested by: customers managers peers staff supervisors suppliers regular staff meetings that involve menu discussions seeking staff suggestions for menu items Menu 5: Recipe Source: Futura Group, ecoach recipes SITHKOP002 No. of serves: la carte buffet cyclical degustation ethnic set, table dhte seasonal customer satisfaction discussions customer surveys improvements suggested by: customers managers peers staff supervisors suppliers regular staff meetings that involve menu discussions seeking staff suggestions for menu items Menu 6: Recipe Source: Futura Group, ecoach recipes SITHKOP002 No. of serves: la carte buffet cyclical customer satisfaction discussions customer surveys improvements suggested by: customers managers peers Apex Institute of Education SITHKOP002 Learner Assessment Pack V2.1_Jun 19 | CRICOS: 03156M Page 16 of 31 degustation ethnic set, table dhte seasonal staff supervisors suppliers regular staff meetings that involve menu discussions seeking staff suggestions for menu items Menu 7: Recipe Source: Futura Group, ecoach recipes SITHKOP002 No. of serves: la carte buffet cyclical degustation ethnic set, table dhte seasonal customer satisfaction discussions customer surveys improvements suggested by: customers managers peers staff supervisors suppliers regular staff meetings that involve menu discussions seeking staff suggestions for menu items Apex Institute of Education SITHKOP002 Learner Assessment Pack V2.1_Jun 19 | CRICOS: 03156M Page 17 of 31 1. Identifying the customer and customer preferences for creating menus. The responses you provide for this question will form the basis of your menus to be planned, costed and evaluated for this assessment Provide an overview of the customers who frequent the restaurant in your workplace. Describe the style of cuisine that is used and the menu type or different menu types, which are being used. Provide an overview of which entres, main courses, desserts and specials are the best sellers and what are the approximate price ranges for these. Type of customers Provide a description Cuisine style(s) used in the establishment Menu Types used in the establishment Best-selling menu items Example Cost Bread/ starter Entre Soup Main Dessert Special/Other Apex Institute of Education SITHKOP002 Learner Assessment Pack V2.1_Jun 19 | CRICOS: 03156M Page 18 of 31 2. Menu 1 Plan an la carte menu. A. Your menu must contain at least 3 choices each for: Entres Soups Main Courses Desserts Additionally, provide 1 vegetarian entre and 1 vegetarian option for a main course B. The dishes must provide a balanced variety on offer and within the courses offered including the following: o colours o cooking methods o delicacies o flavours o nutritional values o presentation o seasonally available ingredients o tastes o textures. C. The dishes you plan for the menu must fit the customer profile you have described in question 1, and meet a price level that matches what you currently have on offer in the establishment. D. Draft ideas for each of the dishes listed in A., present these to your chef/colleagues or trainer and obtain feedback. Document what the feedback entailed and what you will change as a result. Attach this draft and comments to this assessment marked Menu 1 E. Establish standard recipe cards for each dish, listing the ingredients and required quantities. F. Establish a yield test sheet for all ingredients, using the attached template Yields and calculate the net yields, and net costs. G. Finalise the standard recipe cards for each dish and cost each dish based on a per serve/per person price based on a food cost not exceeding 34% for each dish Adjust menu items accordingly. H. Identify the dishes that feature best in terms of profitability. I. Write the menu using an attractive font of your choice, no smaller than size 12. Ensure each dish is described accurately and in an appealing manner, and true in its features and ingredients Use correct culinary terms, language and grammar relevant to the style of cuisine J. Once implemented , obtain feedback for the success of the menu using a methods outlined in the task section above and attach the feedback to this assessment marked Menu 1 Apex Institute of Education SITHKOP002 Learner Assessment Pack V2.1_Jun 19 | CRICOS: 03156M Page 19 of 31 K. Which dishes sold most? What is the food cost of the la carte dishes overall based on the sales figures at the time of the review?