SITHKOP002 - Plan and Cost Basic Menus Assignment

Identify and evaluate the food preferences of particular customer groups Explain your restaurant location 1. Write a modern Australian la carte menu , Write a brief outline to describe the base line of your menu Cover the below points: 1. What’s your business’s current customer profile? 2. What are your customers’ food preferences? 3. What sources of information did you use to determine your choices?   2. Write a modern Australian la carte menu, which contains 6 entrees 6 mains 5 desserts Present this on an appropriate card as you would present to a guest in your restaurant using appropriate formatting, spelling, naming standards, pricings etc. 3. Costing Complete 3 standard recipes using the cooking the books program. 1 for entrée 1 for main course 1 for dessert Use these pricings for the price list on you’re a la carte menu 4. Fill out a culinary balance sheet Ensure different methods of cookery are used, different ingredients, colours, textures and cooking temperatures are used,see Brigtspace 5. Create a written feedback form that can be filled out by clients as part of the billing procedure Presented on an appropriate card as you would present to a guest in your restaurant using appropriate formatting, spelling, naming standard etc. Assessment 2: 1. Write a 6 course Degustation menu for a set price Design this from you’re a la carte menu card using appropriate menu sequencing and balancing Present this on an appropriate card as you would present to a guest in your restaurant, using appropriate formatting, spelling, naming standards, and a set cost 2. Fill out a culinary balance sheet Ensure different methods of cookery are used, different ingredients, colours, textures and cooking temperatures are used.. 3. Complete a standard yield test Using a vegetable on your menu, complete a yield test on the cooking the books program, this yield should be used in your standard recipe costing... Assessment 3: Write an Ethnic based cuisine, Buffet style menu 1. You have a special request for a function in your restaurant , the request is for an ethnic buffet, write a function brief for context for the menu and options You will need to decide on a style of cuisine to suit, and write a full buffet menu Including, entrees, mains and desserts Ensure you have various serving temperatures, Vegetarian and dietary options, various protein options, salads and sides, condiments etc 2. Supply a butcher’s yield test using cooking the books program, using a protein2. Supply a butcher’s yield test using cooking the books program, using a protein from your buffet menu Assessment 4: Write a Seasonal, Table d’hôte menu 1. Write a brief statement about the season used and your reasons for picking that particular season, ensure that all seasonal items are from the referred season 2. Write a seasonal Table d’hôte menu that has options for: 3 entrees 3 main courses 3 desserts 3. Complete a culinary balance sheet for your menu Ensure different methods of cookery are used, different ingredients, colours, textures and cooking temperatures are used... 4. Complete 3 standard recipes for your Table d’hôte menu using the excel “standard recipe card “ in Brigtspace Assessment 5 Write a Cyclical menu 1. Write a 7 day cycle menu that encapsulates a captured environment 2. Pick a captured environment and write a brief statement about the environment and your reasons for picking that particular environment... Assessment 6 1. Write a set menu. Write a set menu with 3 choices for a quick business lunch held in your venue for 50 people 2. Complete standard recipes Complete standard recipes for the 3 dishes using cooking the books   Assessment 7 1. Create a meeting agenda 1. Create a regular interval meeting agenda, listing appropriate questions to discuss feedback and methods of implementing feedback into menu items.