Menu 1 - Function Menu Research and present one function menu that has a specific theme attached, ie: Gala or VIP Banquet, Special Occasions or National events such as Bastille Day, Independence Day , Australia Day, St Patricks day and Independence day. Cost one dish from each section of your function menu e.g 1 entrée, 1 main and 1 dessert. Use the templates in Excel spreadsheet on Moodle. When writing the function menu use words that appeal to the customer base and fit with the business service style. The menu should be designed to attract the attention of the customer. Select a suitable format, font type, graphic design and company logo. Once you have ensured all spelling, grammar and formatting is correct it can be submitted electronically into Moodle. You will need to include an overview of your menu to place it in context. Include customer requirements for your menu, theme, dietary requirements, client numbers and a brief outline of reason for the event to support your menu choices. Tip !!! write a letter to the establishment outlining your wishes for your function, eg theme, dietary requirments and client numbers. Include this overview in Word document prior to your actual menu. The menu should consist of: • Three (3) Courses from the Classical Menu Sequence with two choices in each. • Each Dish is to reflect the theme and appear in the appropriate order of service. Your menu must take into account: • Balance (complete menu balance Excel spreadsheet) • A variety of cookery methods. • Repetition of colour, tastes and food textures. • Repetition of Ingredients • Nutritional value of dishes • Seasonal availability of produce You will need (3) three recipes on a standard recipe template. Templates can be found in the Excel spreadsheet on Moodle. • Standardised for Ten (10) • Portioned and costed for Ten (10) Calculate the cost of producing dishes for menus When costing your menu consider the following: • Cost-effectiveness of proposed dishes • Menu items that provide high a yield • Food cost percentage for all dishes should be 25%. • Selling price of menu will be a combination of entrée, main and dessert Templates can be found in the Excel spreadsheet on Moodle. NOTE: use weights and measures: grams and litres etc, not cups, spoons as this will ensure accurate costing. Your electronic submission should include the following: • Overview of Menu (Word document) • Function Menu (Word document) • 3 Standard recipes (Excel spreadsheet) • Balance Analysis (Excel spreadsheet) • Setting Function Price (Excel spreadsheet) Menu 2 – TAPAS MENU • Research and present one Tapas menu • Tapas Menu When writing the menu use words that appeal to the customer base and fit with the business service style. The menu should designed to attract the attention of the customer, select a suitable format, font type, graphic design.Once you have ensured all spelling, grammar and formatting is correct it can be submitted electronically into Moodle. The menu must consist of: • 8 Tapas items • Each Dish is to reflect the Tapas style Your menu must take into account: • Balance • A variety of cookery methods. • Repetition of colour, tastes and food textures. • Repetition of Ingredients • Nutritional value of dishes • Seasonal availability of produce Give a brief overview of the above bullet points to place your Tapas menu in context. Place this overview in Word document prior to actual Tapas menu. You will need (3) three of your recipes on a standard recipe template. Templates can be found in the Excel spreadsheet on Moodle. Standard Recipes must be: • Standardised for Ten (10) • Portioned and costed for Ten (10) Portions Calculate the cost of producing dishes for menus When costing your menu consider the following : • Cost-effectiveness of proposed dishes • Items that provide high yield • Setting the selling price of each dish; three (3) in total to a realistic selling price Templates can be found in the excel spreadsheet on Moodle. NOTE: use weights and measures such as kilograms and litres. Do not use cups, spoons etc. as this will ensure more accurate costing. Database of ingredients is provided in Excel spreadsheet in Moodle. Use the same unit of measurements in database in your standard recipes. Your electronic submission should include the following: • Overview of Menu (Word document) • Tapas Menu (Word document) • 3 Standard recipes (Excel spreadsheet) • Setting Tapas Price (Excel spreadsheet)