Professional Recipe Costing and Menu Planning Report Assessment

Assessment 

Standard Recipe Card 1

Name of dish: Roast Chicken with Garlic, Coriander & Thyme

• Ref. Source: roast chicken.docx
• Total Cost: $3.90
• Portion size: 250g
• Portion Cost: $3.90
• Sale Price at 30% Food Cost: $13.00
• GST (10%): $1.30
• Sales Price: $14.30
• Food Cost %: 30%

Commodities

• Chicken whole, 1.5kg, $6.00/kg = $2.25
• Garlic, 50g, $10/kg = $0.50
• Coriander seeds, 20g, $20/kg = $0.40
• Thyme, fresh, 10g, $7/kg = $0.07
• Oil and seasoning = $0.68

Method: Marinate chicken in garlic, coriander seeds and thyme. Roast at 220°C for 30 mins. Then braise/roast at 140°C for 3 hours until tender.

Yield Calculation Process: Yield refers to the usable portion of an ingredient after trimming, cooking, or processing. To calculate yield:

1. Measure the original/raw weight of the ingredient.
2. Subtract any waste (peels, bones, shrinkage).
3. Record the net (usable) weight.
4. Use the formula:

Menu Writing Process

1. Identify customer needs (dietary, cultural, religious).
2. Select menu type (e.g., à la carte, buffet, set).
3. Develop recipes based on seasonality, cost, and kitchen capability.
4. Use standard recipe cards to list ingredients, method, cost, and equipment.
5. Calculate cost and selling price to ensure 30% food cost.
6. Gather feedback from customers or colleagues.
7. Adjust recipes or presentation accordingly.
8. Finalise menu with consistent pricing, profitability, and appeal.

Methods and Formulas for Calculating Dish Profitability and Viability

Budgeted Sales

• Estimate number of portions expected to sell.
• Multiply by the selling price per portion.
• Formula:
  Budgeted Sales = Estimated Portions × Selling Price
• Purpose: Predicts revenue and supports cost planning.

Standard Measures

• Use consistent units (grams, ml, kg, portions) for accuracy.
• Ensures quality, portion control, and consistent costing.

GST Addition and Subtraction

• To Add GST:

Final Price = Base Price + (Base Price × GST%)

e.g., $10 + (10×0.10) = $11

• To Subtract GST:

Base Price = Final Price ÷ (1 + GST%)

e.g., $11 ÷ 1.10 = $10

These calculations ensure legal compliance and help set accurate customer pricing.

Brief Summary of the Assessment Requirements

This assessment requires students to demonstrate their understanding of recipe costing, yield calculations, menu planning, and pricing strategies using a Standard Recipe Card. Students must analyse the cost structure of a dish, calculate selling price based on food cost percentage, apply GST formulas, and evaluate the profitability and viability of a menu item.

The key components to be covered include:

Key Pointers Required in the Assessment

• Completion of a Standard Recipe Card using the given dish (Roast Chicken with Garlic, Coriander & Thyme)
• Calculation of:
  • Total ingredient cost
  • Portion cost
  • Sale price at 30% food cost
  • GST addition and final price
• Understanding and applying yield calculations (raw weight, waste, net usable weight)
• Summary of the menu writing process, including customer needs, scalability, cost control, and feedback integration

• Application of formulas used in commercial kitchens:

  • Budgeted sales calculations
  • Standard measures for consistency
  • GST addition and subtraction
• Evaluation of dish profitability and viability through cost and sales analysis

How the Academic Mentor Guided the Student (Step-by-Step Approach)

The academic mentor helped the student approach the assessment systematically by breaking down each requirement into clear, manageable steps.

Step 1: Understanding the Purpose of a Standard Recipe Card

The mentor began by explaining why recipe cards are essential in commercial cookery ensuring:

• Cost accuracy
• Consistent food quality
• Portion control
• Profitability
  This helped the student understand the broader context before filling in the details.

Step 2: Analysing the Ingredients and Calculating Total Cost

The mentor guided the student to:

• List each ingredient with its quantity and price per kilogram
• Convert ingredient quantities into cost values
• Add these values to determine the total dish cost ($3.90)
  This reinforced basic costing skills.

Step 3: Determining Portion Size and Portion Cost

The student was shown how to:

• Use the total cost of the recipe
• Divide it by the number of portions
• Identify the portion size (250g) and portion cost ($3.90)
  The mentor highlighted that portion control directly affects profitability.

Step 4: Calculating Sale Price Using Food Cost Percentage

The mentor explained the standard industry rule:
Sale Price = Portion Cost ÷ Food Cost %

For this dish:
$3.90 ÷ 0.30 = $13.00

This taught the student how to set prices that maintain targeted profit margins.

Step 5: Adding GST and Determining Final Customer Price

The mentor demonstrated GST calculation:

• Apply GST (10%) → $1.30
• Final sale price becomes $14.30

Students learned both GST addition and GST-exclusive price calculations.

Step 6: Understanding Yield Calculations

The mentor explained yield concepts:

• Raw weight vs. net usable weight
• Waste percentage
• Yield formula application

This helped the student understand how shrinkage and trimming affect recipe cost.

Step 7: Guiding the Menu Writing Process

The mentor walked the student through menu development considerations:

• Customer preferences and dietary needs
• Menu type selection
• Seasonality and cost-effective ingredient use
• Using standard recipe cards during menu creation
• Setting consistent pricing
• Adjusting recipes after receiving feedback

This section taught the student how costing connects to menu planning in real kitchens.

Step 8: Applying Key Commercial Formulas

The student was guided through:

• Budgeted sales formula
• Standard measure usage for consistency
• GST addition and subtraction formulas

This reinforced mathematical accuracy in culinary operations.

Final Outcome of the Assessment

Through guided steps, the student completed a clear and accurate Standard Recipe Card that included:

• Correct ingredient costing
• Portion and selling price calculations
• GST application
• Yield analysis
• Menu planning processes
• Profitability and viability evaluation

The completed work demonstrated the student’s ability to apply theoretical costing principles to a practical culinary scenario.

Learning Objectives Achieved

By the end of the assessment, the student successfully achieved the following learning outcomes:

• Understanding of ingredient costing and portion control
• Ability to calculate sale prices using industry formulas
• Competency in GST and commercial pricing calculations
• Practical knowledge of menu development processes
• Ability to apply yield theory to real ingredients
• Familiarity with profitability and budget forecasting methods
• Improved skills in systematic documentation using Standard Recipe Cards

Need Help Completing Your Assignment? Use Our Samples Smartly and Get Expert Support

Looking to understand how a well-structured academic assignment should look? You can download our sample solution to learn the correct format, presentation style, and depth of analysis expected at the university level.
However, please remember that the sample is strictly for reference and study purposes only. Submitting it as your own work may result in plagiarism issues or academic penalties. Use it to guide your writing not to replace it.

If you need a fully original, customised, and plagiarism-free assignment written specifically for your topic and requirements, our team of qualified academic writers is ready to assist. We create fresh solutions from scratch based on your instructions, ensuring accuracy, proper referencing, and on-time delivery.

Why Order a Fresh Custom Assignment?

• 100% original content written exclusively for you
• Zero plagiarism, with proper academic referencing
• Tailored to your topic, rubric, and university guidelines
• Written by expert academic professionals
• On-time delivery with revision support
• Helps you score higher without academic risk

Make a smart academic choice learn with samples and submit confidently with a custom-written solution.

Call to Action:
Download Sample Solution                         Order Fresh Assignment