SITHKOP002 - Plan and Cost Basic Menus - Hotel Management Assignment Help

Assignment Task

PART 1 INSTRUCTIONS

1) Use Microsoft word template supplied by your teacher to complete standard recipe cards for the menus below.

2) Quantities must be in metric measurement where possible. No teaspoon, tablespoon, cup measurements to be used. No convenience products to be used, such as powdered stocks, soup, sauces, pastry, desserts, breads.

3) Develop a draft copy of each menu and present to your teacher for discussion and review.

The following tasks will be completed and presented by each student

Prepare and present a professional 3 course a la carte menu. Bread rolls to be served as complimentary. Client demographic is regional Australia middle income.

Requirements: Your menu must incorporate at least 6 products from the specialised food items list below. This could be a food item or a method of production/ cooking.

The first course will consist of three entree dishes.

The second course will consist of four items and include salad and/or vegetables with a potato or farinaceous dish.

The third course will consist of three dessert items.

NOTE: One item must be Gluten Free

All menu items will be accompanied with a costed standard recipe, method and selling price at 30% food cost.

Present a FOOD ORDER (attached) for 16 portions of each menu item

Each presented package will include the above plus a separate menu descriptor, food production schedule (work-plan).

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