SITHKOP002 Plan and cost basic menus assignment Assessment 1: 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? http://student.cookingthebooks.com.au/tafes/ http://student.cookingthebooks.com.au/Pantry/Index#, recipe ripper https://sso2.holmesglen.edu.au , Brigtspace https://www.youtube.com/channel/UCPnPnLiknklPy0i_QJOFkUw 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, www.cookingthebooks.com.au http://student.cookingthebooks.com.au/Pantry/Index# https://sso2.holmesglen.edu.au , see Brigtspace for tutorials https://www.youtube.com/channel/UCPnPnLiknklPy0i_QJOFkUw 1 for entrée 1 for main course 1 for dessert Use these pricings for the pricelist 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 https://sso2.holmesglen.edu.au , 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 www.student.cookingthebooks.com.au/RecipeMenu/Index 2. Fill out a culinary balance sheet Ensure different methods of cookery are used, different ingredients, colours, textures and cooking temperatures are used https://sso2.holmesglen.edu.au , see Brigtspace 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 http://student.cookingthebooks.com.au/YieldTesting/Index https://www.youtube.com/channel/UCPnPnLiknklPy0i_QJOFkUw 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 protein from your buffet menu http://student.cookingthebooks.com.au/YieldTesting/Index 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 https://sso2.holmesglen.edu.au , see Brigtspace 4. Complete 3 standard recipes for your Table d’hôte menu using the excel “standard recipe card “ in Brigtspace https://sso2.holmesglen.edu.au , see Brigtspace Use these costing to develop a price for your Table d’hôte menu 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 3. Write a menu that is nutritionally and culinary balanced Nutritional information Print the off the cooking the books program http://student.cookingthebooks.com.au/Pantry/Index 4. Fill out a culinary balance sheet Ensure different methods of cookery are used, different ingredients, colours, textures and cooking temperatures are used 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 3. Fill out a culinary balance sheet Ensure different methods of cookery are used, different ingredients, colours, textures and cooking temperatures are used 4. Staff allocation for menu You have allocated the amount of staff required for this function to be 1 head chef for 6 standard hours 1 chef de parte for standard 6 hours 1 2nd year apprentice standard for 6 hours 1 kitchen hand for standard 4 hours Use the fair work Australia website: https://www.fairwork.gov.au/ to find the appropriate award and cost the labour needed Supply a breakdown of labour cost 5. Desired profit margins, mark-up procedures and rates Create a pie chart and list the costs associated with doing this function: https://www.meta-chart.com/pie: include your food cost percentage (from your standard recipes), (your labour cost calculations), list the other overheads, rent (http://www.realcommercial.com.au/) utilities and your profit margins, etc. etc. This should all be calculated out from your sales price of the set menu 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 (Google search “meeting agenda templates “)