1. Menu 1
A. Your menu must contain at least 3 choices each for:
Ø Entrées
Ø Soups
- Plan an
à la carte
menu.
Ø Main Courses
Ø Desserts
Ø Additionally, provide 1 vegetarian entrée and 1 vegetarian option for a main course
B. The dishes must provide a balanced variety on offer and within the courses offered including the following:
o colours
o cooking methods
o delicacies
o flavours
o nutritional values
o presentation
o seasonally available ingredients
o tastes
o textures.
C. The dishes you plan for the menu must fit the customer profile you have described in question 1, and meet a price level that matches what you currently have on offer in the establishment.
D. Draft ideas for each of the dishes listed in A., present these to your chef/colleagues or trainer and obtain feedback. Document what the feedback entailed and what you will change as a result. Attach this draft and comments to this assessment marked "Menu 1"
E. Establish standard recipe cards for each dish, listing the ingredients and required quantities.
F. Establish a yield test sheet for all ingredients, using the attached template "Yields" and calculate the net yields, and net costs.
G. Finalise the standard recipe cards for each dish and cost each dish based on a 'per serve/per person' price based on a food cost not exceeding 34% for each dish - Adjust menu items accordingly.
H. Identify the dishes that feature best in terms of profitability.
I. Write the menu using an attractive font of your choice, no smaller than size 12.
§ Ensure each dish is described accurately and in an appealing manner, and true in its features and ingredients
§ Use correct culinary terms, language and grammar relevant to the style of cuisine
J. Once implemented , obtain feedback for the success of the menu using a methods outlined in the task section above and attach the feedback to this assessment marked "Menu 1"
K. Which dishes sold most? What is the food cost of the à la carte dishes overall based on the sales figures at the time of the review?