SITHKOP002 - Plan and Cost Basic Menus - Accounting Assignment Help

Assignment Task

Assessment - Project:
You must prepare each of the following menus, ensuring that menus are written using words that appeal to customer base and fit with the business service style that you identified in Assessment.
1. Seasonal - à la carte
2. Ethnic - Buffet
3. Cyclical
4. Degustation
5. Set - table d’hôte

Complete menus with:

• Standard recipe cards
• Calculating food supplies – in the form of a food order/requisition

Develop the above menus within commercial time constraints, demonstrating:

• Use of balanced variety of dishes and ingredients
• Methods for determining costs of supply for ingredients
• Methods and formulas for calculating portion yields and costs from raw ingredients
• Methods for responding to feedback and adjusting menus
• Methods for achieving desired profit margins, mark-up procedures and rates
• Use of different types and styles of menus for dishes or food production ranges.

All dishes must provide a balanced variety on offer and within the courses offered including the following:

• Colours
• Cooking methods
• Delicacies
• Flavours
• Nutritional values
• Presentation
• Seasonally available ingredients
• Tastes
• Textures.

Establish standard recipe cards for each dish, listing the ingredients and required quantities.
Establish a yield test sheet for all ingredients, using the attached template “Yields” and calculate the net yields, and net costs.
Use two different feedback templates from the template bank to gain feedback from a colleague, customer, peer, manager/supervisor/trainer or supplier on EACH menu. Upload these with the menu. and document what you would change as a result of the feedback

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