Culinary Planning and Recipe Costing Strategies Assignment

Assignment Task

Instructions

In order to successfully complete this assessment you are required to:

Complete Tasks 1 – 6:

1. Follow the marketing scenario provided in the practical assessment:

Plan and cost recipes for three complete dishes for the four following menu types, producing 3 standard recipes and costing spreadsheet templates for each of the following menu styles.

• À la carte
• Cyclical
• Degustation
• Buffet

2. Identify the customer profile and food preferences of customer groups, and use this to inform recipe planning for the above 12 dishes.
3. Follow business guidelines and budgeting constraints to calculate cost effective recipes
4. Write recipe descriptions that appeal to customers, using the correct vocabulary and terms for the style of cuisine and business operation.
5. Adjust recipes following feedback received from supervisor / colleagues as required, to ensure saleability of dishes and meet business profit margins.

Upload required documents with assessment submission. Adjustments made as required following feedback and discussion.

• Standard recipe docs – 12 recipes total
• Recipe costing spreadsheets – 12 recipes total
• Feedback template and discussion – 12 recipes total

1. Follow the marketing scenario provided in the practical assessment:

Plan and cost recipes for three complete dishes for the four following menu types, producing 3 standard recipes and costing spreadsheet templates for each of the following menu styles.

1. À la carte
2. Cyclical
3. Degustation
4. Buffet

• Identify the customer profile and food preferences of customer groups, and use this to inform recipe planning for the above 12 dishes, to include:
  • Age range
  • Buying power
  • Gender
  • Dietary requirements or preferences
  • Location
  • Social and cultural background.
  • Classical and contemporary dining trends
  • Cultural and ethnic influences
  • Seasonal dishes
  • Variety of food products:
  • meet cuisine and service style of the business operation.
  • include a balanced variety of dishes and food items to be produced.
• Develop the above recipes using food costing and standard recipe cards in spreadsheet format that include:
  • Method
  • Portion size
  • Ingredients
  • Units of measure
  • Description
  • Equipment
  • Food cost percentage
  • GST
• Follow business guidelines and budgeting constraints to calculate cost effective recipes, to include:
  • Food market values,
  • Identified high yield ingredients
  • Sales price that maximises the profitability of each recipe.
• Write recipe descriptions that appeal to customers, using the correct vocabulary and terms for the style of cuisine and business operation

Adjust recipes following feedback received from supervisor / colleagues as required, to ensure saleability of dishes and meet business profit margins.

• Analyse feedback for future recipe applications.
• Summary of findings and actions discussed as part of best practice in line with business operation guidelines.

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