SECTION 1: Identify customer preferences

Q1: List three (3) sources where you might obtain information on your organisation’s customer profile and food
preferences.

1. Social Media: This source is very common now days because people are using too much social media.

2. Industry magazines: industry magazine one of the popular source for getting information about your customer.

3. Past bookings and current bookings.

Satisfactory ☐ Unsatisfactory ☐

Q2: What is the profile of customers in your workplace or training environment? Include the following in your response:
age, gender, and income range, social and cultural background.

As per my experience and work environment mostly customers are local and international tourists,

Gender: men, women, couples and families,

Age: Executives between 25 and 60 years of age who work in Hobart city.

Income: an income of over $80,000 per year,

Social and cultural background: from any cultural background.

Satisfactory ☐ Unsatisfactory ☐

Q3: Analyse last month’s entrée sales data from this inner city restaurant.

Week Ending Seared scallops Deep-fried calamari Grilled prawns Ceviche

9/11/2018 430 134 334 355

16/11/20XX 511 112 323 367

23/11/20XX 535 98 339 354

30/11/20XX 544 102 328 365

Total 2,020 446 1,324 1,441

Use the sales data to calculate the popularity index for each of the entrées. Round your answer up or down to the
closest two decimal places.

Seared scallops: 38.62% Grilled prawns: 25.51%

Deep-fried calamari: 8.53% Ceviche: 27.54%

Satisfactory ☐ Unsatisfactory ☐

Q4: Based on your sales data analysis of customers’ food preferences in Q3, which of the restaurant’s entrées would
you replace?
 The restaurant could replace the deep-fried calamari because now people are more health conscious so they avoid oily food that’s the reason
it has the lowest popularity index.

Satisfactory ☐ Unsatisfactory ☐

Q5: Based on the types of entrées offered on the menu in Q3, what is the restaurant’s organisational service style and
cuisine?

The restaurant’s service style is A La carte and Cuisine is seafood.

Satisfactory ☐ Unsatisfactory ☐

Q6: This is the customer profile for the inner city restaurant: ‘Our customers are health-conscious female executives
between 25 and 35 years of age who work in the inner city on an income of over $100,000 per year.’

Which entrée would you add to adjust the entrée selections to better meet your customers’ needs?

Beer-battered fish fingers smothered in tartar sauce and garnished with onion rings. ☐

Gumbo of fresh prawns, spicy sausage and succulent chicken breast smothered in rich Cajun sauce on a bed of steamed rice. ☐

Gravlax of Atlantic salmon on a bed of fresh mesclun leaves drizzled with pomegranate balsamic dressing. ü

Satisfactory ☐ Unsatisfactory ☐

Q7: Which of the following main courses would deliver the highest yield while at the same time meeting your customers’
preferences?

Surf and turf ☐

Sirloin steak cooked to order accompanied by beer-battered prawns and potato wedges.

Veggie delight ü

Goat cheese tortellini, date purée, brown butter almonds and broccolini (V).

King prawn butterflies ☐

O ff-the-shell king prawns lightly spiced, battered and deep fried to a crispy finish accompanied by steamed
cauliflower and broccoli smothered in rich cheese sauce.

Satisfactory ☐ Unsatisfactory ☐

SECTION 2: Plan Menus

Q8: What type of menu would suit a wedding reception?

At wedding reception Function Menu is a suitable option for large number of people.

Satisfactory ☐ Unsatisfactory ☐

Q9: What type of menu would suit a prison?

For prisoners Cyclical Menu is a suitable which is rotate every week.

Satisfactory ☐ Unsatisfactory ☐
Q10: What type of menu would you prepare for a fast food restaurant that serves Mexican cuisine?

À la carte or bistro menu useful in fast food restaurant so it’s easy to serve as well.

Satisfactory ☐ Unsatisfactory ☐

Q11: You’ve generated a range of ideas for menus for dishes or food production ranges. Explain the six (6) steps you
would take next to coordinate the menu development process.

1. List all of your dish ideas on paper for getting proper idea in easy manner.

2. Sort them into a draft menu or select dishes according to your customer requirement

3. Check feasibility is important in every organisation as they have to meet profitable dishes and high standard.

4. Prepare, cook, and present the sample dishes for getting customer feedback.

5. Identify, source, and purchase all required ingredients, which is good and cheap for business.

6. Assess the sample dishes, so you can get the idea which dishes are more likely and profitable for business.

Satisfactory ☐ Unsatisfactory ☐

Q12: You must ensure there aren’t any organisational constraints or other factors that could stop you from producing
the dishes profitably and to a high standard. Identify six (6) factors to consider when assessing the merits of your
dishes.

1. Dishes offer something unique to create an edge over competitors in the same location.

2. Dishes match the organization’s menu type, service style and cuisine.

3. Dishes match staff skill levels (simple enough to produce to high quality, yet complex enough to keep staff interested)

4. The dish is profitable.

5. There are enough fresh, high quality ingredients available at a reasonable price.

6. There’s enough small and large fixed equipment to produce the dishes during peak service times.

Satisfactory ☐ Unsatisfactory ☐

Q13: List the four (4) factors you can vary to achieve culinary balance in your dishes or food production items.

1. Size and shape: vary the size and shape of each of plate, this adds to the overall presentation and visual appeals

2. Taste: choose dishes for your menu which provide a variety of flavours (strong, mild, bland, subtle, salty, sweet, tart, acidic, and bitter)

3. Texture: provide different textures on each plate and in your whole menu to vary how the food feels in the mouth and prevent monotony.

4. Colour: use a variety of colours. Avoid repeating a similar colour throughout the dish or, more importantly, across several dishes on the
 menu

Satisfactory ☐ Unsatisfactory ☐

Q14: Identify four (4) ways you can achieve nutritional balance in your dishes or food production items.

1. Changing cooking strategies, appropriate cooking method is very important for achieving nutritional balance

2. Change ingredients: use protein and healthy ingredients in your food.

3. Provide nutritional value: follow good diet

4. Use delicacies and seasonally available ingredients

Satisfactory ☐ Unsatisfactory ☐

Q15: Identify three (3) people you can consult with at different stages of menu planning.

1. Food service attendants: Food suppliers/ consumers

2. Kitchen hands

3. Managers/ Cooks/chef

Satisfactory ☐ Unsatisfactory ☐

SECTION 3: COST MENUS

Q16: Identify eight components you’d need to itemise to cost dishes or food production items.

1. Takeaway containers

2. wrapping

3. chopsticks

4. Disposable plastic ware

5. Serviettes

6. Seasonings

7. Garnishes

8. sauces

Satisfactory ☐ Unsatisfactory ☐

Q17: What documents can you use to identify the purchase price or cost per unit of each ingredient?

We can use Supplier invoices and price lists for identify the purchase price or cost per unit.
Satisfactory ☐ Unsatisfactory ☐

Q18: List the three (3) standard measurements you would use when itemising ingredients and calculating portion yields
and/or costs from raw ingredients. Provide an example of each.

1. Count: Some ingredients you may need to count include items such as sausages, eggs, hash brown patties, slices of bread.

2. Volume: Liquids such as juice, milk, stock are usually measured in millilitres (ml) or litres (L).

3. Weight: Meat, fish, vegetables, fruit are usually weighed in grams (g) or kilograms (kg).

Satisfactory ☐ Unsatisfactory ☐

Q19: You buy 10 kg carrots. After washing, peeling and trimming you have 9 kg left.

Calculate the yield % of the carrots. State the formula you used. Show how you arrived at this figure.

FORMULA : Edible Portion Quantity (EP) ÷ As Purchased Quantity (AP) x 100 = Yield %

9 / 10 ×100= 90%

Satisfactory ☐ Unsatisfactory ☐

Q20: You have obtained the following butcher’s yield information about whole raw chickens.

As purchased quantity (APQ) 10 kg

Edible portion quantity (EPQ) 6 kg

Usable trim weight 2.5 kg

Waste trim weight 1.5 kg

Calculate the yield % of the chicken. State the formula you used. Show how you arrived at this figure.

FORMULA IS Edible Portion Quantity (EP) ÷ As Purchased Quantity (AP) x 100 = Yield %

6 / 10 × 100 = 60%

Satisfactory ☐ Unsatisfactory ☐

Q21: Calculate the usable trim % of the chicken. State the formula you used. Show how you arrived at this figure.

FORMULA Usable trim weight ÷ APQ x 100 = usable trim %

2.5 /10×100= 25%

Satisfactory ☐ Unsatisfactory ☐

Q22: Calculate the waste % of the chicken. State the formula you used. Show how you arrived at this figure.

FORMULA Waste trim weight ÷ APQ x 100 = waste %

 1.5/10×100= 15%

Satisfactory ☐ Unsatisfactory ☐

Q23: Use the information below to calculate the actual cost of the asparagus.

State the three (3) formulas you used and the steps you took to arrive at this cost.

v Ingredients v Qty. v Unit v Purchase unit v Purchase unit price v Cost

v Yield v Total cost

Asparagus 150 G 1 kg $5.95 75% $1.19

 Formula 1

(Quantity required ÷ yield%= purchase weight) 150g ÷ 75% = 200

 Formula 2

(Purchase weight ÷ purchase unit x 100 = usage %) 200 ÷ 1000 = 20

 Formula 3

(Purchase unit cost x usage % = actual food cost) $5.95 x 20 = $1.19

Satisfactory ☐ Unsatisfactory ☐

Q24: Calculate the profitable selling price of a dish with a food cost per portion of $7.22 and a standard food cost
percentage of 28%.

State the formula you used. Show how you arrived at this price. Round your answer up to two decimal places.

FORMULA Food cost per portion X standard food cost % = selling price

$7.22 x 100 ÷ 28 = $26

Satisfactory ☐ Unsatisfactory ☐

Q25: Use the information provided to assess the cost-effectiveness of these dishes.

v Dish name v Section v Portion size v Food cost v Food cost % v Raw selling v Adjusted
/portion price selling price

Orange cake Pâtissier Dessert $1.58 17% $9.29 $9.50

Profiteroles Pâtissier Dessert $3.08 32% $9.62 $9.75

Brandy snap Pâtissier Dessert $2.11 22% $9.59 $9.50

· Which dish provides the highest yield, is marked up the most and is the most profitable?
 Orange cake provides the highest yield.

 What is the least profitable menu item?

Profiteroles is expensive so it is less profitable menu item.

Satisfactory ☐ Unsatisfactory ☐

SECTION 4: write menu content

Q26: Use your creativity to promote sales.

Rewrite this dish description using words that better appeal to well-travelled baby boomers with high buying power in a
fine dining restaurant.

Be sure to include geographical descriptors and a style of cuisine.

· Grilled fillet of snapper with lemon butter sauce and seasonal vegetables

Fresh Charcoal Grille Wild Snapper Fillet from Tasmania, with Homemade Lemon Butter-Poached Sauce and succulent Seasonal
Tasmanian Vegetables from our Farm to your Table.

Satisfactory ☐ Unsatisfactory ☐

Q27: You’re promoting the sale of a new spinach and ricotta lasagne. List seven (7) dish characteristics you could use
in the menu description to promote sales. Provide an example of each one.

1. Special qualities of ingredients: garden fresh spinach, artisanal lasagne pasta.

2. Geographical descriptions: Tasmanian spinach, New Zealand ricotta.

3. Cooking method: wood fire oven

4. Cuisine style: Italian style

5. Texture: Stretchy cheese

6. Colour: Golden brown cheese on top

7. Flavour: Lighted salted spinach.

Satisfactory ☐ Unsatisfactory ☐

Q28: Describe the difference in formatting between a three-course table d’hote menu listed by title only and an à la
carte style listed by title and description.

In restaurants, à la carte is the practice of ordering individual dishes from a menu in a restaurant, as opposed to table d'hôte, where a set
menu is offered.

Satisfactory ☐ Unsatisfactory ☐

Q29: Identify the typical characteristics of menus you need to keep in mind when writing menu content and formatting
your menu.
 ® Name of the establishment: people forget to include crucial information (such as the name establishment).

® Menu selection or course: you should write a separate heading for soups, salad, extras etc.

® Price: Leave the dollar sign off your price.

® Name of dish: Name your dishes depends on your customer base.

® Description of dish: Describe dishes shortly

® Inclusion: Seasonal products and commodities influence menu content.

Satisfactory ☐ Unsatisfactory ☐

Q30: Seasonal products and commodities influence menu content. Explain how to deal with this.

We can change the menu with the seasons or slide a separate inclusion into the menu listing the seasonal specials. For example, Mangoes are
easily available in summer rather than winter so mangoes related dishes easily available in summer only.

Satisfactory ☐ Unsatisfactory ☐

Q31: Identify two (2) ways you can use technology to help you calculate yield and costs, and to write menu content.

1. Use Excel spread sheets to make calculations and various mathematical software is available now a days.

2. Use spellchecker to identify and correct spelling and grammatical errors.

Satisfactory ☐ Unsatisfactory ☐

SECTION 5: Evaluate menu success

Q32: What are four (4) ways you can get ongoing feedback from customers and others to improve menu performance.

1. Hold regular staff meetings that involve menu discussions.

2. Listen to improvements suggested by customers, managers, peers, staff, supervisors, suppliers.

3. Talk with customers to check that they are satisfied.

4. Discuss customer satisfaction issues with employees during the course of each business days.

Satisfactory ☐ Unsatisfactory ☐

Q33: List three (3) ways you can assess the success and popularity of menu items.

1. A popularity index: Calculating popularity index helps you work out which menu items are the most popular.

2. Customers surveys: there are different way to collect the feedback from customers, they are happy or not with your dishes.

3. Sales data: Analysing sales data gives you correct info that what’s selling or what’s not.

Satisfactory ☐ Unsatisfactory ☐

Q34: What is a customer survey and how can it help you?

A client survey is a way to accumulate consumer’s satisfaction records to decide how glad customers are with the dishes. With that statistics
 we will alter our menus to make a profitable dish.

Satisfactory ☐ Unsatisfactory ☐

Q35: Describe three (3) ways you could adjust menus based on feedback and profitability.

1. Replace unprofitable menu items with ones that provide higher yield and are more profitable.

2. Change prices of unprofitability menu items so that they are more profitable.

3. Remove menu items that are unpopular and replace them with more popular ones.

Satisfactory ☐ Unsatisfactory ☐

TASK C – project

Learner assessment guide and evidence

This assessment requires you to identify customer preferences, and plan, cost and write an à la carte seasonal menu.

You are required to do the following:

 Complete Tasks 1, 2, 3, 4 and 5.

 Describe your workplace or training environment’s style.
 Develop a customer profile for your workplace or training environment.
 Identify customer preferences in your workplace or training environment.
 Develop and cost a seasonal à la carte menu that incorporates ethnic food preferences of
customer groups.
 Format and print the à la carte menu.
 Develop and determine a selling price for a table d’hote menu.
 Answer all the questions.
 Attach organisational information to this assessment when requested within each task.
Task 1 Identify customer profile

· Research information about your workplace or training environment and customers.

· Sources of organisational information could include manual documentation, computerised records and reports, and
your colleagues, management or other staff.

 Answer all the questions.

 Complete all tables.
· Attach copies of organisational information used to identify customer preferences.

Q1: Research information about your workplace or training environment’s cuisine, menu and service style.

Category Organisational information

Style of cuisine Indian cuisine

 Menu style a la carte

Service style Bistro dining

Sequence of courses Starter, main, dessert.

Satisfactory ☐ Unsatisfactory ☐

Q2: Develop a profile of your workplace or training environment’s customers. List the sources of organisational
information you used to develop this profile.

Profile category Profile information Sources of customer profile

information

Age range 20-60 Tourist, locals, business people,

youngsters.

Gender Anybody

Income level and/or buying 41000 dollars

power

Social and cultural Multicultural

background

Satisfactory ☐ Unsatisfactory ☐

Q3: Based on your current menu, what are your customers’ food preferences? Use organisational documents, POS or
other computer systems and manual or computerised reports to complete the table.

If your workplace or training environment’s menu does not match the headings provided, please modify heading to
reflect your menu structure. Attach one copy of each type of organisational information used to identify customer
preferences to this assessment.

Food preferences Organisational information

First course / entrée Main course / meal Dessert / sweet item

Highest selling / most popular menu Spinach Pakora Butter chicken Ras gulla
item

Lowest selling / least popular menu pappadum Daal Fry Rice pudding
item

Satisfactory ☐ Unsatisfactory ☐

Task 2: Develop a seasonal à la carte menu (background information)

· You can choose to develop a seasonal à la carte menu for your workplace or training organisation,  or use the scenario
information provided.

· If choosing to develop a menu for your workplace or training environment, it must have appropriate and adequate
equipment, facilities and staff for this menu style. For example, if you work in a café or fast food establishment then it
will be difficult to create an à la carte menu for this task because you don’t offer this type of food.
  Complete all tasks.
Scenario information

You are developing a new winter à la carte dinner menu for Ashton’s, a casual dining restaurant that seats 60
customers. The menu items are presented under four sections: starters, entrée, main course and desserts. All meals
are served plated to the table by service staff. The restaurant caters mainly for adults ranging from 25 to 45 years old.
It’s located in a middle-class area with a significant population of office, business and management professionals. The
population is very culturally diverse, predominantly European and Asian cultural backgrounds. The restaurant owners
have noticed a steady trend towards customers preferring healthier meal options (mainly low-fat, low-sugar options) and
increasing requests for vegetarian menu options.

Customers do not tend to spend more than one and a half to two hours in the restaurant during dinner service. On
average, 70% of customer’s order two courses: entrée/starter and main course or main course and dessert. Only 20%
order three courses.

The current menu is broken down into four sections.

· Starters – snacks, dips, shared platters, breads, etc.

 Entrées, salads and light meals

 Main course
 Dessert
The menu style is modern Australian with dishes from a wide variety of cuisines, including Malaysian, Chinese, Thai,
Italian and Greek. Some dishes offered during the winter months are influenced by German and Hungarian cuisines.

Prices range from $10 to $15 for starters, $12 to $18 for entrées, $22 to $35 for main course and $10 to $15 for
desserts. The restaurant has found that customers are resistant to dishes outside of these price ranges unless they can
see value for money, or the dish is rare or unique.

There is five staff rostered in the kitchen most nights of the week: the chef, two cooks (two years’ and five years’
experience post-apprenticeship), one second-year apprentice and a kitchen hand. The following equipment is available
in the restaurant kitchen.

Large equipment Small equipment

Two ovens Food processer and blender

Four open-range stove-top burners (one is a wok burner) above one oven Microwave oven

One griddle and two open-range stove-top burners above the second oven Slicer

One salamander Mincer

One double-vat deep fryer Pasta machine

One combi oven (convection and steam)

One 20 litre floor-mounted planetary mixer

Walk-in cool room, dry store area and large double-door freezer

Hot bain-marie with under-display plate warmer

Cold bain-marie with under-display refrigeration cabinet

Task 2.1 Develop a seasonal à la carte menu

· Brainstorm or research a range of ideas for your menu. Make sure you include at least one seasonal dish.

 Develop a rough draft of your menu.

· Go to the ‘Additional documents’ folder on the LMS and open SITHKOP002 Menu checklists template and assess the
feasibility of at least six (6) dishes by completing the Feasibility checklist. Choose dishes from a variety of courses within
the menu.

· Using the same template assess the culinary and nutritional balance for each dish evaluated in the previous task and
complete the Culinary and nutritional balance checklist.

· Finally, assess the feasibility and balance of the overall menu by completing the Menu evaluation checklist.

· Modify your draft menu (if necessary) to overcome any issues identified when checking feasibility and balance.

· Prepare, cook and present at least two dishes on your draft menu. You can use two (2) dishes from your feasibility
study list if you wish. You do not have to prepare dishes personally; other members of the culinary team can do so
under your direct supervision.

· Discuss the merits of each dish with relevant personnel, such as colleagues, service or culinary staff, supervisors and
managers. Attach photos of finished dishes.

· Ask members of the evaluation panel to complete an evaluation feedback form for all dishes presented to the
evaluation panel. Photocopy the evaluation form provided as many times as necessary.

· Discuss your draft menu and the results of your feasibility and dish evaluation testing with relevant personnel and/or
your trainer. Ensure you gain approval for your proposed menu before continuing with Task 3.

· Attach copies the following documents to your completed assessment.

· Menu or dish research and evaluation information.

 Draft menu.
· Photos of your sample dishes.

· A minimum of two (2) evaluation feedback forms completed by participants in the evaluation process.

 Answer all the questions.

· Information, recipes and your draft menu will be required to complete Task 3.

 Submit all completed checklists, tables, evaluation forms, photos, documents and required tasks for Task 2.
Task 2.2: Question and answer

Q1: What issues did you identify when checking feasibility of your dishes?

Customer profile, check the customers profile is vital part of any business we had to change the menu slightly to fit the profile of the
customer and their income

Colour texture and presentation were not suitable for the customer therefore we did not attract the business we want.

Presentation, Good presentation increase you’re selling. Nice colour always attract the customer.

Satisfactory ☐ Unsatisfactory ☐

Q2: What issues did you identify when checking the culinary and nutritional balance of your dishes and menu?

But found the food too spicy and we had to adjust it , we also found that some of the dishes were too salty, and oily

For the culinary and nutritional balance in your dishes, All the main ingredients are good quality and you should use appropriate cooking
method such as stir fried. We don’t find any issue with development and preparation technique.

Satisfactory ☐ Unsatisfactory ☐

Q3: What dishes (if any) had to be modified or changed as a result of your evaluation process?
 In any business customer satisfaction is the first priority, We can make some dishes according to customer taste or demand for instance; we
can convert curry mild to hot or very light. For example, butter chicken can be converted in any form by adding more spices.

We adjusted the butter chicken and the Paneer we also adjusted the seasonings in our dishes as we found them too spicy and salty

Satisfactory ☐ Unsatisfactory ☐

Q4: Briefly explain how this menu meets the preferences of your customer profile.

If business targeting all types of customer so they should alter menu from non-veg to vegetarian or vegan so we cover all type of customers
meat (sag- chicken can be altered by adding cheese or tofu instead of chicken). Fits the profile to all of our clients as we covered all areas
and we have regular bookings and customer satisfaction.

Satisfactory ☐ Unsatisfactory ☐

Q5: List the seasonal dishes you have included in your menu. Explain why they are suitable for a winter menu.

Season always affect on food industry, in different seasons people like different kind of food we add fish curry and prawn curry in winter
instead of summer. Customer don’t like to eat more hot and spicy food in summer but most demandable in winter. Butter chicken which
covers all seasons Tikka Masala Malani Kofta they are hearty dishes and are bigger serves they are also cheaper in winter.

Satisfactory ☐ Unsatisfactory ☐

Q6: What dishes on your menu originate from other cuisines or cultures? List the dishes and their cuisine, country or
culture of origin.

Spring roll it is Chinese dish but gives it a Indian touch by adding Indian spices and flavours and served with tamarind sauce or a mint sauce.
Moreover, pasta is a western food but in Indian restaurants add some Indian vegies and spices in it and serve in Indian style.Malani Kofta
Butter chicken Tikka Masala are all Indian dishes most of our dishes are all Indian

Satisfactory ☐ Unsatisfactory ☐

Q7: Summarise the responses and feedback obtained from your evaluation panel. Include positive, negative and
constructive comments made about dishes and the menu by panel members.

Some time restaurant receives good/ bad comments from their customer which is useful for updating any business. As per the evaluation
report, customer prefer samosa bit bigger than it’s originate size, they commented, the size samosa plate is small but samosa is big enough so
we are altering the size of samosa according to customer suggestion. The butter chicken needed adjusting and so did the paneer to suit the
customer, but is a favourite amongst our customers and is a profit making dish

Satisfactory ☐ Unsatisfactory ☐

Q8: What changes did you make to the menu and selected dishes based on their feedback and comments?

Menu can be altered from non-veg to vegetarian or vegan so we cover all type of customers meat (sag- chicken can be altered by adding
cheese or tofu instead of chicken).

Satisfactory ☐ Unsatisfactory ☐

Task 3: Cost menu

· Itemise the components of all dishes on your à la carte menu. They can be listed manually or using computer
technology such as spreadsheet software.

· Research costs for all components to enable you to determine costs and selling prices. Information can be obtained
from your workplace or training organisation’s purchasing staff or organisational purchasing documentation, by
contacting suppliers directly or using your internet search engine.
· Calculate portion yields for all raw ingredients for all dishes on your à la carte menu.

§ Go to the ‘Additional documents’ folder on the LMS and open SITHKOP002 Recipe costings and manually calculate
the portion yields and costs of raw ingredients for at least one dish. Alternatively, you can use your workplace or training
environment’s standard format. Show the formulas used, your calculations and results for each component of the dish.
Save your file.

§ All other dishes on the menu can be calculated manually or using computer technology such as spreadsheet software.

§ Use the SITHKOP002 Raw ingredient yield test percentages table provided in your course files or your workplace or
training organisation’s standardised yield test percentages when calculating costs for all raw ingredients. If yield
percentage is not available, use most similar ingredient percentage.

· Calculate the total cost per portion for all dishes on your menu. Remember to include costs for all components of a
dish.

· Determine selling prices for all menu items.

§ If developing a menu for your workplace or training organisation, use their mark-up, standard food cost percentages
(SFC%) or profit margins to determine the selling price.

§ Ashton’s SFC% ranges are 25 to 30% on starters and entrées, 30 to 35% on main courses, 15 to 20% on fruit-based
desserts and 27 to 32% on all other desserts.

§ Calculate the menu price for one menu item manually, showing all formulas, calculations and results.

§ All other menu items can be calculated manually or using computer technology such as spreadsheet software. Show
how the menu price changes depending on the SFC% used.

 Answer all the questions.

· Print out all calculations completed using computer software packages (for example, spreadsheets).

· Your menu and the results of your pricing calculations will be required to complete Task 4.

· Attach copies of the following documents to your assessment.

 Your itemised recipe components list.

· A sample of documents or research used to provide purchase costs for recipe components.

· All documents containing manual and computerised yield, cost and selling price calculations are to be submitted to
your assessor at the completion of this Assessment.

Al carte Menu Recipe costing

Recipe costing (entrée)

Recipe / menu item: Samosa

Ingredients Qty. Unit Purchase unit Purchase unit Cost

price

Yield % Total cost

Plain Flour 100 gm Kg 1 kg $ 1.50 100 $ .15

Oil for Pastry making 2 tbsp Liters 1 lt $ 4.50 100 $ .10

Salt for pastry ½ tbsp. Kg $1.99 100 $.10

Caraway seed ½ tbsp. Gm 100 gm $ 4.50 100 $.45

Cumin seed 1 tbsp. Gm 100 gm $ 3.00 100 $.30

Pepper 1tsp Gm 100 gm $ 4.50 100 $.40

Potatoes 500 gm Kg 1 kg $ 2.99 80 $1.25

Green chili 4 No. 100 gm $1.99 90 $.25

Boiled Peas 1 cup gm 1 kg $ 2.99 100 $.50

Green Coriander ½ bunch 1 Bunch $2 75 $1

Coriander Powder 1 tsp. gm 100 gm $3 100 $ .15

Salt for stuffing 1 tbsp. gm 1 kg $ 1.99 100 $ .05

Oil for fry 4 cups Liter 1 litres $ 4.5 100 $ 2.5

Turmeric Powder 1 tsp. gm 100gm $ 2.99 100 $ .10

Cottage Cheese 50 gm Gm 500 gm $ 5.50 100 $. 55

(10 samosa made from this) Total cost of recipe $ 7.85

(2 samosa per person) Portion cost $1.57

Recipe costing (entrée)

Recipe / menu item: Alloo Tikki ( Potato Cutlets)

Ingredients Qty. Unit Purchase unit Purchase unit Cost

price

Yield % Total cost

potatoes 500 gm gm 1 kg $ 2.99 81 % $1.50

Water for boiling 3 cups Ml 100 %

Salt 2 tbsp. Gm 500 gm $ 1.99 100 % $.10

Black Paper 1 tbsp. Gm 80 gm $ 3.50 100% $ .21

Turmeric 1 tsp. Gm 80 gm $ 2.99 100% $.15

Peas 1 cup Gm 1 kg $2 100% $.40

Carrot 1 1 kg $ 1.99 65% $.18

Channa daal paste (soaked 3-4 tbsp. Gm 250 gm $2 100% $.06

overnight)

Chat Masala 2 tsp. Gm 100 gm $2.99 100% $ .20

Plain flour 2 tbsp. Gm 1 kg $ .99 100% $.03

Bread crumb 2-3 tbsp. Gm 500 gm $2.49 100% $ .15

Oil for shallow fry 3-4 tbsp. Gm 1 liter $4.50 100% $.24

Chick pea flour 1 tsp. Gm 500 gm $ 2.99 100% $.08

Green chili 2 100gm $1.49 95% $. 12

Fresh coriander (chopped) 2-3 tbsp. Bunch $1.99` 50% $.25

Coriander powder 1 tsp. Gm 100 gm $2.99 100% $ .20

Total cost of recipe $ 3.87

Portion cost $ 0.78

Recipe costing (Main course)

Recipe / menu item: Butter Chicken

Ingredients Qty. Unit Purchase Purchase Cost

unit unit price

Yield % Total cost

Ingredients For chicken tikka

Chicken Breast 500 gm Kg 1 kg 12 96 $6

Ginger paste 1tsp. Gm 80 gm 3.5 100 $ .22

Garlic paste 1tsp. Gm 80 gm 3.5 100 $ .22

Red chilli powder 1 tsp Gm 200gm 2.99 100 .18

Yoghurt 3 tbsp Kg 1 kg 11.99 100 .51

Salt to taste 1tsp Kg 1 kg 1.99 100 .10

Oil 2 tsp Litres 1 liter 4.50 100 $ .22

Ingredient for Gravy

Butter 50 Gm 250 gm 4.95 100 $.96

Onion 2 Kg 1 kg 2.49 89 $.50

Tomatoes 6 Kg 1 kg 2.99 97 $1.80

Garlic Paste 2 tsp. Gm 80 gm 3.5 100 $ .22

Ginger Paste 2 tsp. Gm 80 gm 3.5 100 $.22

Cashew 50 Gm 700 gm 11 100 $.79

Salt 2 tsp Kg 1 kg 1.99 100 $.18

Black Pepper 1 tsp Gm 100 gm 2.49 100 $.12

Kashmiri Chili 1 tbsp. Gm 100 gm 2.99 100 $.14

Coriander powder 1 tsp Gm 100 gm 2.99 100 $.14

Chicken Masala 1 tbsp Gm 100 gm 2.99 100 $.14

Thicken Cream 100 gm ml 250 ml 2.49 100 $.99

Total cost of recipe $13.65

Portion cost $2.73

Recipe costing (Main)

Recipe / menu item: Palak paneer ( Spinach cheese)

Ingredients Qty. Unit Purchase unit Purchase unit Cost
price

Yield % Total cost

Fresh Spinach I kg Kg 1 kg $ 2.99 80 % 2.99

Water 250 ml Liter 100 %

Salt 2 tbsp. Kg Gm $ 1.99 100 % .15

Onion chopped 2 medium Kg 1 Kg $ 2.49 90 % .35

Tomatoes finely chopped 1 Kg 1 kg $ 2.99 95% .45

Garlic cloves 8-10 Gm 500 gm $ 3.99 80 % .50

Ginger chopped 2 tbp. Gm 100 gm $ 2.99 80% .30

Cumin 1 tbsp. Gm 50 gm $ 1.99 100 % .25

Oil 2-3 tbsp. Liter 1 liter $4.50 100% .15

Cottage cheese 250 gm Gm 250gm $ 3.99 100% 3.99

Thicken cream 2 tbsp. Gm 100 gm $ 2.20 100% .10

Green coriander chopped 2-3 tbsp. Bunch Bunch $ 1.99 100 % .50

Coriander powder 1 tbsp. Gm 100 gm $ 1.99 100 % .15

Green chilli 2-3 Gm 50 gm $ .99 90 % .10

Red chilli powder ½ tsp. Gm 100gm $ 2.49 100 % .15

Total cost of recipe $ 10.15

Portion cost $ 2.05

Recipe costing (Dessert)

Recipe / menu item: Carrot pudding (Gajar Halwa)

Ingredients Qty. Unit Purchase unit Purchase unit Cost

 price Yield % Total cost

Fresh carrot 1 kg Kg 1 kg $ 2.20 65 % $ 2.20

Butter (unsalted) 100 gm Gm 250gm $ 3.25 100% $ 1.30

Sugar 50gm Gm 1 kg $1.99 100% $.10

Condensed milk 200g Gm 200g $3.60 100 % $ 3.60

Natural Cashew Chopped 25gm Gm 100 gm $3 100 % $ .75

Almond Chopped 25gm Gm 500 gm $ 3.15 100 % $. 76

Milk Powder 2-3 tbsp. Gm 1 kg $ 5.70 100 % $.05

Cardamom seeds 5-6 pods Gm 10 gm $ 2.49 70 % $ .10

Total cost of recipe $ 8.86

Portion cost $ 1.77

Recipe costing

Recipe / menu item: Gulab Jamun (Dessert)

Ingredients Qty. Unit Purchase unit Purchase unit Cost

price

Yield % Total cost

Milk Powder ¾ cup Kg 1 kg $ 5.99 100% $.55

Clarified butter (ghee) 1 tsp. Gm 100 gm $2 100% $ .05

Plain Flour 2 tbsp. Gm 1 kg $ 1.99 100% $ 0.3

Semolina 1 tbsp. Gm 1 kg $ 3.49 100% $ 0.07

Sugar 1 cup Gm 1 kg $ 1.99 100% $. 46

Baking Powder 1 ½ Pinch 100 gm $ 2.49 100% $.04

pinch

Baking Soda I pinch Pinch 80gm $ 2.99 100% $.05

 Cardamom seeds 3-4 pods Pods 50 gm $1.99 89% $.07

Coconut powder 2-3 tbsp. Gm 500 gm $4.50 100% $ .15

Water 1/2 cup Ml 120 ml 100%

Oil to fry 3-4 cups Ml 1 liter $4.50 100% $ 2.50

Milk 3 tbsp. Ml 500 ml $ 1.49 100% $.10

Lemon juice ½ tsp. Gm 250 gm $1.99 60 % $.08

Total cost of recipe $ 4.15

Portion cost $ .83

Task 3.1: Question and answer

Q1: Assess the cost-effectiveness of your menu items. Which items are within the price ranges for current menu
courses? Which items are not?

v Menu items within current price range v Menu items NOT within current price range

 Chicken Tikka  Prawns curry

 Butter Chicken  Fish jalfrezi
 Potatoes Cutlets  Fish Pakoda
 Samosa Chat  Onion Bhaji
 Paneer tikka Masala
 Karahi Paneer
Satisfactory ☐ Unsatisfactory ☐

Q2: Choose one dish that is not within the current menu price range. Describe any changes you can make to the recipe
and its ingredients to ensure the dish’s selling price is within the business’s current price range while still maximising
profitability.

As per my work experience in restaurants replace some less expensive ingredients instead of costly items. For example, In an onion bhaji we
are using red onion which is very expensive in a summer. So we can replace red onion with brown onion which is almost half of a price.

Satisfactory ☐ Unsatisfactory ☐

Q3: Which dish is the least profitable on your menu? Why is it the least profitable?

Prawn curry is less profitable because they are very expensive and have 60% usable yield as well as soon expiry.

Satisfactory ☐ Unsatisfactory ☐

Q4: List the four (4) most profitable dishes on your menu.

1. Butter chicken
 2. Panner Tikka

3. Gulab jamun

4. Roasted chicken

Satisfactory ☐ Unsatisfactory ☐

Task 4: Write a menu content

 Complete all tasks.

· Write menu content for all dishes on your menu.

 Make sure your menu content:

· is descriptive and creatively expressed

· appeals to the customer base

· fits business’s service style

· promotes sales

· uses correct names or terminology for styles of cuisine, dishes, cooking methods and ingredients

· Use computer technology to format your menu so it is presentable to customers and meets organisational standards.

· Print out the menu and attach to your assessment.

· Submit all responses to questions, research, documentation, manual calculations, printouts, draft and completed
menus required in Tasks 1, 2, 3 and 4.

Task 4.1 Question and answer

Q1: Describe how you will present the menu to customers, for example, folders, covers, boards or binding. Include
details of colour schemes, pictures, icons, logos, symbols and other decorative items.

Good presentation always attract to your customers, I like to present my menu in a binding form with rainbow colours schemes. The menu
backgrounds will be colourful and presenting with the traditional and natural pictures.

Satisfactory ☐ Unsatisfactory ☐

Q2: Explain why you think this method of presentation is appropriate for the style of menu and restaurant.

Because It is only traditional method which is liked by many customers when I did the survey observed these things.

Satisfactory ☐ Unsatisfactory ☐

Task 5: Prepare and cost a table d’hote menu

· Develop a table d’hote menu for your workplace, training organisation or the Ashton’s restaurant scenario provided in
Task 2.

· The table d’hote menu should include three choices within each course.

· The table d’hote menu can be developed using menu items from the à la carte menu developed, costed and written for
Tasks 2, 3 and 4.
 · Alternatively, you can develop a menu using new recipes. All new recipes must be costed using the same formulas
and techniques used to cost the à la carte menu in Task 3. Descriptions for each menu item must be written following
the menu content parameters outlined in Task 4.

· The menu should meet the following parameters.

· Include a balanced variety of dishes.

· Include at least one vegetarian option in each course.

· A maximum SFC% of 30% for the overall menu.

· Determine a selling price for the menu. The menu should be priced in between $45 to $60.

· Use computer technology to format your menu. The table d’hote menu must meet the following criteria.

· Able to be inserted into the à la carte menu.

· Selling price for the menu clearly displayed.

· Presentable to customers and meets organisational standards.

· Print out the menu and attach to your assessment.

· Submit any research or documentation, all manual or computerised calculations, and the draft and completed table
d’hote menu.

Answer:

The d’hote menu of Studio 54 Restaurant where we mentioned all the courses are described with costing and
total cost per person in D’hote menu.

studio 54

Restaurant

308 Redwood Rd.

Kingston

0430715239

Studio54restaurant.com.au

THREE COURSES $45 PER PERSON main

entrée Spinach Lasagna

Stir Fry Asian Greens Balsamic roasted spinach with ricotta cheese and marinara sauce, baked with
melted mozzarella. Vegetarian.
A delicious combination of Chinese
spinach and bok choy flavored with a Beef Curry
touch of garlic and ginger sauce.
Boneless beef chunks cooked in a spicy traditional coconut sauce flavored with
Chicken Wings sautéed onions and ground aromatic spices.

If you like wings, you’ll love this Grilled White Fish Fillet With Parmesan Top
generous stack of classic bone-in wings
Buttery and delectable premium white fish, with its mild flavor and firm texture,
tossed in chilli flakes, dark soy sauce and
topped with a melted parmesan, mayonnaise, basil and lemon crust served with a
fresh ginger
fresh green salad.
Mini Quiche
Passiuon Fruit and Coconut Crème Brulee
Short crust pastry base filled with a
Is a rich custard base dessert topped with a texturally contrasting layer of
delicious mixture of bacon, tasty cheese
 and a savory quiche filling made from hardened caramelized sugar with flavor of passion fruit and coconut.
milk, fresh cream & eggs. Baked in-store
until golden brown.

desserts

Vegan Chocolate Fudge Brownie

These brownies are dairy-free, egg-free

and cholesterol- free and with maple
syrup instead of sugar. The result is a
brownie with that quintessential brownie
crust on the top and sides and a soft and
chocolatey chewy center.

Strawberry And Yoghurt Panna Cotta.

Light and delightfully perfect for finishing

a meal is panna cotta, topped with
strawberries chunk cooked briefly with a
little maple syrup.

table d’hôte

menu calculation sheet (30% Food Cost required)

Dish name Portion food cost/portion food cos required raw

adjusted selling
size %
price
sellin price

stir fry Asian greens Entrée $ 2.44 30% $ 8.13

Chicken wings Entrée $ 4.32 30% $ 14.40

mini quicker Entrée $ 1.09 30% $ 3.63

Average Price $ 8.72 $ 9.00

Spinach lasagna main $ 5.58 30% $ 18.60

course

Beef curry main $ 7.14 30% $ 23.80

course

Grilled fish with parmesan main $ 1.73 30% $ 5.77

top course

Average Price $ 16.06 $ 16.00

vegan chocolate fudge dessert $ 0.85 30% $ 2.83

brownie

Strawberry and yoghurt dessert $ 1.91 30% $ 6.37

panna cottas

Passion fruit and coconut dessert $ 2.18 30% $ 7.27

crème brulee.

Average Price $ 5.49 $ 6.00

Total price menu $ 31.00

Total price menu $ 45.00

adjusted

Recipe costings

Recipe / menu item: stir fry asian greens. 4 servings

Ingredients Qty. Unit Purchase Purchase unit Cost

unit price

Yield % Total cost

vegetable oil 20 ml 2L $ 4.70 100% $ 0.50

ginger 40 G 160 g $ 3.00 100% $ 0.75

baby bok choy 1.5 Kg 1 kg $ 5.00 100% $ 7.50

vegetarian oyster sauce 60 ml 300 ml $ 2.00 100% $ 0.50

vegetable stock 60 ml 500 ml $ 2.50 100% $ 0.30

Corn starch 40 G 500 gr $ 2.50 100% $ 0.20

Total cost of recipe $ 9.75

Portion cost $ 2.44

Recipe costing

Recipe / menu item: Chicken wings . 2 portion

Ingredients Qty. Unit Purchase Unit Cost

 Purchase unit Yield % Total cost
price

Shallots 150 g 1000 Kg $ 13.00 100% $ 1.95

garlic paste 20 g 250 G $ 1.50 100% $ 0.12

ginger 40 g 160 G $ 3.00 100% $ 0.75

sesame oil 10 ml 250 Ml $ 5.00 100% $ 0.20

soy sauce 5 ml 750 Ml $ 9.50 100% $ 0.06

oyster sauce 20 ml 300 Ml $ 2.00 100% $ 0.13

sea salt 2 g 200 G $1.99 100% $ 0.08

peper 2 g 200 G $2.49 100% $ 0.07

chilli flakes 2 g 30 G $ 2.5 100% $ 0.17

honey 20 ml 500 G $6 100% $ 0.24

chiken wings 750 g 1000 G $6.5 100% $ 4.88

Total cost of recipe $ 8.65

Portion cost $ 4.32

Recipe costing

Recipe / menu item: mini quicke. 10 portions

Ingredients Qty. Unit Purchase Unit Cost

Purchase
unit price
Yield % Total cost

puff pastry 250 g 1500 G $ 6.50 100% $ 1.08

Bacon 70 g 250 G $ 4.25 100% $ 1.19

Cheddar Cheese 70 gm 250 Gm $7.50 100% $2.10

chives 20 g 15 G $ 2.00 100% $ 2.67

 eggs 2 Unit 18 Unit $ 9.00 100% $ 1.00

cream 360 ml 600 Ml $ 4.50 100% $ 2.70

pepper taste Gm 5gm Gm $2.49 100% $ 0.10

sea salt taste Gm 10 gm gm $1.99 100% $ 0.10

Total cost of recipe $ 10.94

Portion cost $ 1.09

Main course recipes:

Recipe costing

Recipe / menu item: Spinach Lasagna (6Portion)

Ingredients Qty. Unit Purchase Unit Purchase unit Cost

Price

Yield % Total cost

Ricotta cheese 750 g 500 G $ 6.00 100% $ 9.00

parmesan cheese 125 g 250 G $ 5.00 100% $ 2.50

egg 1 unit 18 Unit $ 9.00 100% $ 0.50

tomato pasta sauce 1000 ml 500 Ml $ 2.50 100% $ 5.00

lasagna sheets 250 g 250 G $ 2.30 100% $ 2.30

leaf spinach 600 g 1000 G $ 17.00 100% $ 10.20

mozzarela cheese 420 g 1000 G $ 9.50 100% $ 3.99

Total cost of recipe $ 33.49

Portion cost $ 5.58

Recipe costing

Recipe / menu item: Beef curry . 4 portion

Ingredients Qty. Unit Purchase Unit Purchase unit Cost
price

Yield % Total cost

desiccated coconut 30 g 500 G $ 4.50 100% $ 0.27

ginger 30 g 160 G $ 3.00 100% $ 0.56

galangal 20 g 50 G $ 20.00 100% $ 8.00

lemongrass 10 g 30 G $3.00 100% $ 1.00

red chillies 8 g 1000 G $ 24.00 100% $ 0.19

golden shallots 30 g 1000 G $ 13.00 100% $ 0.39

turmeric 30 g 100 G $ 3.00 100% $ 0.90

Oil 100 ml 2000 ml $ 4.70 100% $ 0.24

beef 700 g 1000 G $ 22.00 100% $ 15.40

coconut milk 425 ml 400 Ml $ 1.50 100% $ 1.59

caster sugar 10 gr 1000 G $ 2.00 100% $ 0.02

Total cost of recipe $ 28.56

Portion cost $ 7.14

Recipe costings

Recipe / menu item: Grilled fish with parmesan top. 8 portion

Ingredients Qty. Unit Purchase Unit Cost

Purchase unit price

Yield % Total cost

Parmesan cheese g 1000 G $ 16.00 100% $ 2.00

125
 butter 65 g G $ 4.50 100% $ 0.59
500

Mayonnaise 60 G 220 G $ 3.00 100% $ 0.82

lemon juice 40 Ml 500 Ml $ 1.85 100% $ 0.15

dried basil 2 G 15 g $ 1.20 100% $ 0.16

black pepper 2 G 100 g $ 4.25 100% $ 0.10

boneless white fish 1 Kg 1 kg $ 10.00 100% $ 10.00

filletes

Total cost of recipe $ 13.81

Portion cost $ 1.73

Desserts:

Recipe costings

Recipe / menu item: vegan chocolate fudge brownie 16 portion

Ingredients Qty. Unit Purchase unit Purchase unit price Cost

Yield % Total cost

Soft tofu 190 g 375 g $ 4.50 100% $ 2.28

maple syrup 125 ml 250 ml $ 9.00 100% $ 4.50

cocoa powder 125 g 190 g $ 4.50 100% $ 2.96

vegetable oil 40 ml 2000 ml $ 4.70 100% $ 0.09

vanilla 20 ml 50 ml $ 6.50 100% $ 2.60

plain flour 310 g 1000 g $ 3.00 100% $ 0.93

sugar 250 g 2000 g $ 2.50 100% $ 0.31

Total cost of recipe $ 13.68

Portion cost $ 0.85

Recipe costing

Recipe / menu item: Strawberry and yoghurt panna cottas. 6 portion

Ingredients Qty. Unit Purchase unit Purchase unit Cost

price

Yield % Total cost

Greek yoghurt 420 g 200 g $ 2.00 100% $ 4.20

Powdered gelatin 8 g 36 g $ 2.50 100% $ 0.56

Strawberries 250 g 1000 g $ 12.00 100% $ 3.00

Vanilla extract 10 ml 50 ml $ 6.50 100% $ 1.30

maple syrup 60 ml 250 ml $ 9.00 100% $ 2.16

Milk 250 ml 1000 ml $ 1.00 100% $ 0.25

Total cost of recipe $ 11.47

Portion cost $ 1.91

Recipe costing

Recipe / menu item: passion fruit and coconut crème brulee. 6 portion

Ingredients Qty. Unit Purchase unit Cost

Purchase
unit price
Yield % Total cost

Passion fruit 4 Unit 1 unit $ 1.50 100% $ 6.00

double cream 300 ml 300 ml $ 3.50 100% $ 3.50

coconut cream 150 ml 400 ml $ 2.00 100% $ 0.75

milk 100 ml 1000 ml $ 1.00 100% $ 0.10

 egg yolks 5 Unit 18 unit $ 9.00 100% $ 2.50

caster sugar 100 g 1000 g $ 2.00 100% $ 0.20

Total cost of recipe $ 13.05

Portion cost $ 2.18

TASK D – project

Learner assessment guide and evidence

This assessment requires you to identify customer preferences, and plan, cost and write an à la carte seasonal menu.

You are required to do the following:

 Complete Tasks 1, 2 and 3.

 Develop and cost three menus: buffet, degustation and cyclical.
 Format and print each of the menus.
 Determine a selling price for each menu.
 Answer all the questions.
· Attach organisational information to this assessment when requested within each task.

 Answer all the questions.

Task 1: Develop and cost a degustation menu

You work in a conference centre and a large national corporation is holding their annual management event at your
venue soon. The first day is allocated to a full-day board of directors and executive management meeting. The event
organiser has asked for a set degustation menu to be served for lunch.

Their brief includes the following requests.

 Eight to ten courses.

· At least 70 to 80% of courses to be savoury with the balance sweet, dessert-style dishes.

 At least four meat-based dishes in the savoury courses.

· A consistent theme to the menu – preferably dishes that reflect a style of cuisine or country.

· Dishes are not to be heavily spiced, for example, extensive use of hot chillies.

· Each course is to be served on platters with four portions on each platter. Diners will serve themselves a portion from
the platter.

 There will be 40 guests for lunch.

· Research and prepare a degustation menu based on the client’s preferences and requests.

· Itemise the components of all dishes in your menu. They can be listed manually or using computer technology such as
spreadsheet software.
· Research costs for all components to enable you to determine costs and selling prices. Information can be obtained
from your workplace or training organisation’s purchasing staff or organisational purchasing documentation, by
contacting suppliers directly or using your internet search engine.

· Calculate portion yields for all raw ingredients for all dishes on your à la carte menu.

All dishes on the menu can be calculated manually or using computer technology such as spreadsheet software.

Use the Raw ingredient yield test percentages table provided in your course files or your workplace or training
organisation’s standardised yield test percentages when calculating costs for all raw ingredients. If yield percentage is
not available, use most similar ingredient percentage.

· Calculate the total cost per portion for all dishes on your menu. Remember to include costs for all components of a
dish.

· Determine selling price for the menu. This price will be presented to the event organiser with the menu for final
approval.

The conference centre aims to achieve a SFC% of between 27 to 32%.

All menu items can be calculated manually or using computer technology such as spreadsheet software. Show how the
menu price changes depending on the SFC% used.

· Prepare a menu for the event. It will be placed on the table above each guest’s place setting. It must include the name
of each dish and a description of the dish. The description should be appealing and use correct names or terminology
for styles of cuisine, dishes, cooking methods and ingredients listed in the description.

 Answer all the questions.

 Attach copies of the following documents to your assessment.
Your itemised recipe components list.

All documents containing manual or computerised yield, cost and selling price calculations to your assessor at the
completion of Assessment D.

The final formatted version of your degustation menu.

· Submit all completed menus, calculations, manual or computer-printed documents and required tasks.

Task 1.1: Question and answer

Q1: How have the client’s requests and customer preferences influenced your menu planning decisions?

The client requests and customer preferences influenced the selection of the menu items :

 Selected about 4 meat based items

· Decreasing the recipe with chilly ingredients

· the focus is on the non-chilly items selection

Satisfactory ☐ Unsatisfactory ☐

Q2: What changes did you have to make to your draft menu and recipes to ensure you met the conference centre’s
SFC% for buffet menus?

The draft menu is expected to contain SFC% as requested and selection of the items is done with feasibility of such SFC %.

Satisfactory ☐ Unsatisfactory ☐

Task 2: Develop and cost a buffet menu

Day two of the annual management event is a series of seminars, workshops and guest speakers for all executive and
senior management of the corporation. A buffet dinner is planned for that evening.

Their brief for the buffet dinner includes the following requests.

· A plated cold entrée to be served at the table. This can be an individually plated meal or a shared platter.

· Main course and dessert courses served from the buffet.

· A variety of hot and cold options provided for the main course.

· At least one hot vegetarian main course option.

· Dessert can include hot options but is not a mandatory requirement.

The organiser anticipates 250 guests for dinner on tables of ten to 12.

· Research and prepare a buffet menu based on the client’s preferences and requests.

· Itemise the components of all dishes in your menu. They can be listed manually or using computer technology such as
spreadsheet software.

· Research costs for all components to enable you to determine costs and selling prices. Information can be obtained
from your workplace or training organisation’s purchasing staff or organisational purchasing documentation, by
contacting suppliers directly or using your internet search engine.

· Calculate portion yields for all raw ingredients for all dishes on your buffet menu.

All dishes on the menu can be calculated manually or using computer technology such as spreadsheet software.

Use the ‘Raw ingredient yield test percentages’ table provided in your course files or your workplace or training
organisation’s standardised yield test percentages when calculating costs for all raw ingredients. If yield percentage is
not available, use most similar ingredient percentage.

· Calculate the total cost per portion for all dishes on your menu.

Q1: How have the client’s requests and customer preferences influenced your menu planning decisions?

The client requests and customer preferences influenced the selection of the menu items :

 Selected about 4 meat based items

· Decreasing the recipe with chilly ingredients

· the focus is on the non-chilly items selection

Satisfactory ☐ Unsatisfactory ☐

Q2: What changes did you have to make to your draft menu and recipes to ensure you met the conference centre’s
SFC% for buffet menus?

The draft menu is expected to contain SFC% as requested and selection of the items is done with feasibility of such SFC %.

Satisfactory ☐ Unsatisfactory ☐

Task 2: Develop and cost a buffet menu

Day two of the annual management event is a series of seminars, workshops and guest speakers for all executive and
senior management of the corporation. A buffet dinner is planned for that evening.

Their brief for the buffet dinner includes the following requests.

· A plated cold entrée to be served at the table. This can be an individually plated meal or a shared platter.

· Main course and dessert courses served from the buffet.

· A variety of hot and cold options provided for the main course.

· At least one hot vegetarian main course option.

· Dessert can include hot options but is not a mandatory requirement.

The organiser anticipates 250 guests for dinner on tables of ten to 12.

· Research and prepare a buffet menu based on the client’s preferences and requests.

· Itemise the components of all dishes in your menu. They can be listed manually or using computer technology such as
spreadsheet software.

· Research costs for all components to enable you to determine costs and selling prices. Information can be obtained
from your workplace or training organisation’s purchasing staff or organisational purchasing documentation, by
contacting suppliers directly or using your internet search engine.

· Calculate portion yields for all raw ingredients for all dishes on your buffet menu.

All dishes on the menu can be calculated manually or using computer technology such as spreadsheet software.

Use the ‘Raw ingredient yield test percentages’ table provided in your course files or your workplace or training
organisation’s standardised yield test percentages when calculating costs for all raw ingredients. If yield percentage is
not available, use most similar ingredient percentage.

Entrées

Stuffed Cherry Tomatoes Refried Beans

Warm Flour Tortilla Spanish Rice

Cold Salads

House Made Coleslaw Pasta Salad

Potato Salad Fruit Salad

Main Course

Grilled New York Strip Steak

A 12oz. Steak Flavoured with a Brandy Demi-Glace, Caramelized Onions and Sliced Mushrooms. Served with Garlic
Mashed Potatoes & Vegetables.

Dijon Crusted Pork Loin

Herb Crusted Dijon Pork Loin Topped with a Demi Glaze and Served with Roasted Red Potatoes and Vegetables.

Spinach Lasagne

Balsamic roasted spinach with ricotta cheese and marinara sauce, baked with melted mozzarella. Vegetarian.

Beef Curry

Boneless beef chunks cooked in a spicy traditional coconut sauce flavoured with sautéed onions and ground aromatic
spices.

Grilled White Fish Fillet With Parmesan Top

Buttery and delectable premium white fish, with its mild flavor and firm texture, topped with a melted parmesan,
mayonnaise, basil and lemon crust served with a fresh green salad.

Desserts

Vegan Chocolate Fudge Brownie

Strawberry and Yoghurt Panna Cotta

Chocolate Cake

Carrot Cake

Passion fruit and coconut crème brulee

Dressing Choices

Ranch

Bleu Cheese

Balsamic Vinaigrette

Raspberry Vinaigrette

Honey Mustard

French

Italian

Champagne Vinaigrette

Thousand Island

Oil and Vinegar

Buffet Menu Costing:

Recipe costings

Recipe / menu item: Stuffed cherry tomatoes. 10 portions

Ingredients Qty. Unit Purchase unit Purchase unit Cost

price

Yield % Total cost

Cherry tomatoes 150 g 1000 g $ 14.00 100% $ 2.10

Soft goat’s cheese 100 g 1000 g $ 38.00 100% $ 3.80

Cream 2 tsp 600 ml $ 4.50 100% $ 0.02

Pine nuts, toasted 10 g 1000 g $ 85.00 100% $ 0.85

Basil, finely chopped 10 g 15 g $ 2.80 100% $ 1.87

basil leaves 10 Unit 20 unit $ 3.00 100% $ 1.50

sea salt 2 g 100% $ 0.10

pepper 2 g 100% $ 0.10

 Total cost of recipe $ 10.33

Portion cost $ 1.03

Main Hot Recipes

Recipe costing

Recipe / menu item: Spinach lasagne . 6 portion

Ingredients Qty. Unit Purchase unit Cost

Purchase unit
price
Yield % Total cost

Ricotta cheese 750 g 500 g $ 6.00 100% $ 9.00

parmesan cheese 125 g 250 g $ 5.00 100% $ 2.50

Egg 1 unit 18 unit $ 9.00 100% $ 0.50

tomato pasta sauce 1000 ml 500 ml $ 2.50 100% $ 5.00

lasagna sheets 250 g 250 g $ 2.30 100% $ 2.30

leaf spinach 600 g 1000 g $ 17.00 100% $ 10.20

mozzarela cheese 420 g 1000 g $ 9.50 100% $ 3.99

Total cost of recipe $ 33.49

Portion cost $ 5.58

Recipe costing

Recipe / menu item: Beef curry. 4 portion

Ingredients Qty. Unit Purchase unit Purchase unit price Cost

Yield % Total cost

desiccated coconut g 500 g $ 4.50 100% $ 0.27

30

ginger 30 g g $ 3.00 100% $ 0.56

160
galangal 20 g 50 g $ 20.00 100% $ 8.00

lemongrass 10 g 30 g $ 3.00 100% $ 1.00

red chillies 8 g 1000 g $ 24.00 100% $ 0.19

golden shallots 30 g 1000 g $ 13.00 100% $ 0.39

turmeric 30 g 100 g $ 3.00 100% $ 0.90

Oil 100 ml 2000 ml $ 4.70 100% $ 0.24

Beef 700 g 1000 g $ 22.00 100% $ 15.40

coconut milk 425 ml 400 ml $ 1.50 100% $ 1.59

caster sugar 10 gr 1000 g $ 2.00 100% $ 0.02

Total cost of recipe $ 28.56

Portion cost $ 7.14

Recipe costing

Recipe / menu item: Grilled fish with parmesan top. 8 portion

Ingredients Qty. Unit Purchase unit Cost

Purchase unit price

Yield % Total cost

Parmesan cheese g 1000 g $ 16.00 100% $ 2.00

125

Butter 65 g g $ 4.50 100% $ 0.59

500

Mayonnaise 60 g 220 g $ 3.00 100% $ 0.82

lemon juice 40 ml 500 ml $ 1.85 100% $ 0.15

dried basil 2 g 15 g $ 1.20 100% $ 0.16

 black pepper 2 g 100 g $ 4.25 100% $ 0.10

boneless white fish 1 kg 1 kg $ 10.00 100% $ 10.00

filletes

Total cost of recipe $ 13.81

Portion cost $ 1.73

Main Cold Recipes:

Recipe costing

Recipe / menu item: Potato Salad. 5 portion

Ingredients Qty. Unit Purchase unit Purchase unit price Cost

Yield % Total cost

Chat potatoes g 1000 g $ 3.50 100% $ 2.10

600

Onion 150 g g $ 3.00 100% $ 0.45

1000

Butter 30 g g $ 4.50 100% $ 0.27

500

Bacon 250 g 250 g $ 4.25 100% $ 4.25

Parsley 0.5 Unit 1 unit $ 3.00 100% $ 1.50

Mayonnaise 220 g $ 3.00 100% $-

Total cost of recipe $ 8.57

Portion cost $ 1.71

Recipe costing

Recipe / menu item: Thai Beef Salad. 4 portion

Ingredients Qty. Unit Purchase unit Purchase unit Cost

price

Yield % Total cost

Lime juice ml 500 ml $ 1.85 100% $ 0.11
30

Palm sugar 14 g g $ 1.00 100% $ 0.01

1000

Fish sauce 15 ml 100 ml $ 1.20 100% $ 0.18

sesame oil 10 ml 100 ml $ 2.45 100% $ 0.25

soy sauce 5 ml 100 ml $ 1.00 100% $ 0.05

Ginger 10 g 80 G $ 3.50 100% $ 0.44

Garlic 5 g 120 G $ 4.50 100% $ 0.19

Beef steak 600 g 1000 g $ 20.00 100% $ 12.00

Grape tomatoes 200 g 1000 G $ 13.00 100% $ 2.60

cucumber continental 1 Unit 1 unit $ 1.00 100% $ 1.00

Onion 150 g 1000 G $ 3.00 100% $ 0.45

Red chillies 5 g 1000 G $ 22.00 100% $ 0.11

Mint Fresh 1 bunch 1 bunch $ 3.00 100% $ 3.00

Coriander Fresh 1 bunch 1 bunch $ 3.00 100% $ 3.00

Basil fresh 1 bunch 1 bunch $ 3.00 100% $ 3.00

Peanuts 60 g 1000 G $ 8.00 100% $ 0.48

Total cost of recipe $ 26.87

Portion cost $ 6.72

Recipe costing

Recipe / menu item: Coleslaw Salad. 10 portion

Ingredients Qty. Unit Purchase unit Purchase unit Cost

price

Yield % Total cost

 White cabbage Unit 1 unit $ 2.50 100% $ 1.25
0.5

Onion 200 g 1000 g $ 3.00 100% $ 0.60

Carrot 400 g 1000 g $ 2.50 100% $ 1.00

Celery 200 g 1000 g $ 11.50 100% $ 2.30

French dressing 120 ml 100 ml $ 0.60 100% $ 0.72

Mayonnaise 120 g 100 g $ 1.30 100% $ 1.56

Total cost of recipe $ 7.43

Portion cost $ 0.74

Desserts:

Recipe costings

Recipe / menu item: vegan chocolate fudge brownie 16 portion

Ingredients Qty. Unit Purchase unit Purchase unit price Cost

Yield % Total cost

Soft tofu 190 g 375 g $ 4.50 100% $ 2.28

maple syrup 125 ml 250 ml $ 9.00 100% $ 4.50

cocoa powder 125 g 190 g $ 4.50 100% $ 2.96

vegetable oil 40 ml 2000 ml $ 4.70 100% $ 0.09

Vanilla 20 ml 50 ml $ 6.50 100% $ 2.60

plain flour 310 g 1000 g $ 3.00 100% $ 0.93

Sugar 250 g 2000 g $ 2.50 100% $ 0.31

Total cost of recipe $ 13.68

Portion cost $ 0.85

Recipe costings

Recipe / menu item: Strawberry and yoghurt panna cottas. 6 portion

Ingredients Qty. Unit Purchase unit Purchase unit price Cost

Yield % Total cost

Greek yoghurt 420 g 200 g $ 2.00 100% $ 4.20

Powdered gelatin 8 g 36 g $ 2.50 100% $ 0.56

Strawberries 250 g 1000 g $ 12.00 100% $ 3.00

Vanilla extract 10 ml 50 ml $ 6.50 100% $ 1.30

maple syrup 60 ml 250 ml $ 9.00 100% $ 2.16

Milk 250 ml 1000 ml $ 1.00 100% $ 0.25

Total cost of recipe $ 11.47

Portion cost $ 1.91

Recipe costings

Recipe / menu item: passion fruit and coconut crème brulee. 6 portion

Ingredients Qty. Unit Purchase unit Cost

Purchase
unit price
Yield % Total cost

Passion fruit 4 Unit 1 unit $ 1.50 100% $ 6.00

double cream 300 ml 300 ml $ 3.50 100% $ 3.50

coconut cream 150 ml 400 ml $ 2.00 100% $ 0.75

Milk 100 ml 1000 ml $ 1.00 100% $ 0.10

egg yolks 5 Unit 18 unit $ 9.00 100% $ 2.50

 caster sugar 100 g 1000 g $ 2.00 100% $ 0.20

Total cost of recipe $ 13.05

Portion cost $ 2.18

Average price and selling price of Buffet menu (per person)

BUFFET MENU

menu calculation sheet (28% Food Cost required)

Dish name Portion size food cost/portion food cos raw

adjusted selling
required%
price
sellin price

Stuffed cherry tomatoes Entrée $ 1.03 28% $ 3.68

Average Price $ 3.68 $ 4.00

Spinach lasagne hot main $ 5.58 28% $ 19.93

course

Beef curry hot main $ 7.14 28% $ 25.50

course

Grilled fish with parmesan top hot main $ 1.73 28% $ 6.18
course

Potato Salad cold main $ 1.71 28% $ 6.11

course

Thai Beef Salad cold main $ 6.72 28% $ 24.00

course

Coleslaw Salad. cold main $ 0.74 28% $ 2.64

course

Average Price $ 14.06 $ 13.00

vegan chocolate fudge brownie dessert $ 0.85 28% $ 3.04

Strawberry and yoghurt panna dessert $ 1.91 28% $ 6.82

cottas

passion fruit and coconut crème dessert $ 2.18 28% $ 7.79

 brulee.

Average Price $ 5.88 $ 6.00

Total price menu $ 23.00

Total price menu adjusted $ 30.00

Total price for all buffete Guests 250 $ 7,500.00

Task 3: Develop and cost a cyclical menu

Your work in an aged-care facility. You have to prepare a three-week cyclical menu for the residents for breakfast, lunch
and dinner. There are 150 residents in the facility.

Breakfast includes a standardised range of cereals, juices, fruits and toast that are served every day. You only need to
plan for one hot breakfast item. Hot egg-based breakfast items are limited to a maximum of four times in one weekly
cycle. Only 50% of residents eat the hot breakfast option.

Lunch is the main meal of the day. It consists of one entrée, a choice of two main courses and one dessert.

Dinner is a lighter meal consisting of an entrée (often soup), a light, snack-style main meal and a fruit-based dessert.
Portion sizes for the dinner main course are smaller than for lunch.

The following factors must be considered when planning your cyclical menu.

· Menu items must be able to be prepared in bulk.

· The facility has set meal times. All meals must be able to be plated and served at that time.

· Some residents eat in their rooms. These meals are plated first, placed in insulated covers, arranged on pre-set trays
and sent by trolley to their rooms.

· Many residents cannot eat very hard or crunchy items, such as whole nuts.

· Residents tend to eat smaller portion sizes. On average, portions are 20% smaller than normal. For example, if the
standard portion for beef casserole is 250 g, residents are served a 200 g portion. A recipe that yields ten standard 250
g portions will yield 12.5 200 g portions.

· Menu items must be nutritionally balanced across a day and weekly cycle. Fruit, vegetables and sources of fibre and
calcium are important components in the residents’ diet.

To keep costs down, the facility’s management encourages the use of frozen, pre-prepared or convenience foods, for
example, use of powdered soup bases. The facility has a budget of $18 per day per resident for your menu. The costs
for standard breakfast items (cereals, juices, etc.) are not included in this price. This target does not have to be
achieved on a daily basis as long as it averages out within each week period of the three-week cycle.

The facility’s kitchen has limited space and facilities. The following equipment is available.

Large equipment Small equipment

One commercial oven Food processer and blender

Four open-range stove-top burners above the oven Microwave oven

One salamander Pots,

One combi oven (convection and steam) pans,

 One single-vat deep fryer frypans,

One bench-mounted planetary mixer stockpots, etc.

Small walk-in cool room, open shelving dry store area and single-
door freezer

Hot bain-marie with under-display plate warmer

· Research and prepare a draft cyclical menu based on resident preferences and the facility’s requirements. Print this
draft to submit later.

· Itemise the components of all dishes in your menu. They can be listed manually or using computer technology such as
spreadsheet software.

· Research costs for all components to enable you to determine costs and selling prices. Information can be obtained
from your workplace or training organisation’s purchasing staff or organisational purchasing documentation, by
contacting suppliers directly or using your internet search engine. Remember to consider convenience options as a
replacement for fresh and raw ingredients.

· Calculate portion yields for all raw ingredients for all dishes on your cyclical menu.

· All dishes on the menu can be calculated manually or using computer technology such as spreadsheet software.

· Use the Raw ingredient yield test percentages table provided in your course files or your workplace or training
organisation’s standardised yield test percentages when calculating costs for all raw ingredients. If yield percentage is
not available, use most similar ingredient percentage.

· Calculate the total cost per portion for all dishes on your menu. Remember to include costs for all components of a
dish and to adjust portion sizes according to residents’ needs.

· Determine total cost per day for the menu.

· All menu items and the overall menu price can be calculated manually or using computer technology such as
spreadsheet software.

· Revise your menu if necessary to ensure you meet budgetary constraints. Recalculate costs for any new or adjusted
menu items.

· Format your cyclical menu in preparation of presentation to the facility manager and accountant. This menu should
include portion costs for each dish and daily costs per resident.

 Answer all the questions.

· Attach copies of the following documents to your assessment.

 Your itemised recipe components list.

· All documents containing manual or computerised yield, cost and selling price calculations musts be submitted.

· The draft and final formatted version of your cyclical menu.

· Submit all completed menus, calculations, manual or computer-printed documents and required tasks for Task 3.

Task 3.1: Question and answer

Q1: What items in your initial draft menu did you have to replace or modify to meet the budgetary

Restrictions of the aged-care facility?

The Prawn curry became primary item in authentic draft however it become changed with pork curry due to the fact because of restricted
seasonal availability of prawns on high prices increase the budgetary price. Beef is far inexpensive than prawn and vintage age humans like
 to devour beef curry with rice as nicely it reduce the cost.

Satisfactory ☐ Unsatisfactory ☐

3 weeks Cyclical Menu for Age care:

WEEK 1 Monday Tuesday Wednesday Thursday Friday Saturday Sunday

Breakfas Choose from: Wholegrain cereals and whole meal toast, served with juices and fruits
t

Hot choice Spinach roll Boiled egg Beef pie Hot Scramble Omelet Vegetable
with bread porridge egg with Bread sandwich
butter with fruits Vegas

Lunch Entrée Steamed Chicken soup Caesar salad Fresh fruit Green salad Corn soup Coleslaw
vegetable platter salad

Main Pork mince Butter Beef stroganoff Vegetable Beef and Tuna and Chicken
lettuce wrap Chicken hotpot broccoli stir corn patties tikka
fry masala

Alternative Roaster Chicken curry Sweet and sour Steak with Beef tips Falafel balls Chicken
chicken with meatballs. gravy on rice with tzatziki and
couscous dip vegetable
stir fry with
brown rice.

dessert Carrot Pineapple Plums Tapioca Tofu Crème bulee Pumpkin

pudding cake blueberries pudding brownie cake
angel dessert

Dinner Soup Crème of Chicken Spinach crème Pumpkin Beef and Lentil soup Alphabet
vegies noodle soup veggies soup

Main Toasted Fruity crumble Roast beef Vegetable Chicken Rice cakes Stewed
whole meal sandwich sticks with salad fruit with
English creamy corn sandwich Greek
muffins and tuna dip yogurt

dessert Mango Banana cake Strawberry and Fresh fruit Lemon Chocolate Vanilla
mousse and custard apple puree sponge and mousse yogurt and
with cream custard puree fruit.

WEEK 2 Monday Tuesday Wednesday Thursday Friday Saturday Sunday

Breakfas Choose from: Wholegrain cereals and whole meal toast, served with juices and fruits
t

Hot choice Cheese & Belgian waffle Fried eggs Cheesy English French Pancake Spinach &
 eggs With bacon muffins toast and Cheese
Scrambled sausage Omelet

Lunch Entrée Chicken Green salad Caesar salad

noodle soup

Main Sweet & Chicken Kiev Corned Lamb casserole Tempura Coconut Roast turkey
sour pork with Gravy, silverside with potato and fish and chicken, with gravy,
with carrots parsnip and with horse sprouts chips with rice, roast potato,
and broccoli beans radish sauce, tartare carrots pumpkin and
pumpkin and sauce, corn and silver peas
cabbage and beans beet

Alternative Beef rissoles Vegetable Salmon Cornish pastis Meat balls Egg and Spinach and
patties patties bacon rice ravioli
slice

dessert Apricot Caramel Sticky date Black forest Peach Fruit Pineapple
crumble & creamed rice pudding cake and cream crumble & salad cake
custard custard

Dinner Soup Chunky Veg Pumpkin Tomato & Cream of Carrot & Cream pf Minestrone
& barley basil cauliflower garlic potato &
leek

Main German Chicken salad Beef pie Meatloaf BLT pulled pork
sausage on sandwich sandwich sandwich sandwich
bun

dessert Plum and Fruit salad Apricots and Bluth bananas Peach and Orange Strawberries
yoghurt cream yoghurt sauce on with mint
ricotta whipped
cream

WEEK 3 Monday Tuesday Wednesday Thursday Friday Saturday Sunday

Breakfast Choose from: Wholegrain cereals and whole meal toast, served with juices and fruits

Hot choice California English Perfect soft Swedish Spinach Ham & Gobs of
style eggs blueberries Scrambled Pancakes quiche Cheese Cheese
benedict muffin egg muffin Sandwich Omelet

Lunch Entrée Crab & Goat’s Chicken & Blue cheese Spinach, Prawn & Miso-Tofu
green cheese Spinach tarts with Fate & avocado with salad cups
mango pissaladiere dumplings Waldorf tomato mayonnaise
salad tarts salad quiches

Main Pan- seared Basic beef Grilled Rice One-pan Stir fried Slow cooker
 salmon with & vegetable teriyaki saba Noodles Singapore mushrooms honey garlic
kale and stir-fry serve fish with with Seaood chicken & curry chicken
apple salad steam rice pasta & Coconut- noodles salmon
Lime
Dressing

Alternative Vegetable Loin of Pork fillet Chicken Garlic pork Coq Au Vin Hearty
Curry Soup lamb, wilted lentils & puttanesca stir fry with trivelle vegetable beef
& steam spinach, apricot bell with angel serve steam paste stew serve
rice carrots & pepper hair pasta rice steam rice
rosemary terrine
potatoes

dessert Honey Classic Cinnamon Salted Green tea French Maltesers

cheese cake crème brulee sugar donut caramel soufflé macarons tiramisu
cream puffs

Dinner Soup Pumpkin Creamy Carmelised Creamy Chicken Classic fish Hearty
soup with tomato & French Mushroom wonton soup vegetable soup
Smoked basil soup onion soup Soup With soup
ham Andouille
Sausage

Main Mushroom Chipotle-&- Lamb tagine Juicy Chicken Middle Mushroom

& rice Orange with chicken Breasts in Eastern and Barley
scramble Grilled couscous tender rolls Wine Sauce Lamb and Risotto
Chicken Rice

dessert Raspberry Sweet Lemon Mini Churro Orange Matcha mille Raspberry
lemon mini Cherries pie dessert Taco Bowls sponge crepe cake mousse
cheese cake cake

Cyclical Menu

Monday menu costing

Recipe costing ( hot choice)

Recipe / menu item: Spinach Roll 8 portion

Ingredients Qty. Unit Purchase unit Cost

Purchase
unit price
Yield % Total cost

Ricotta cheese 250 g 500 g $ 5.00 100% $ 2.50

parmesan cheese 125 g 250 g $ 5.00 100% $ 2.50

egg 1 unit 18 unit $ 9.00 100% $ 0.50

leaf spinach 500 g 1000 g $ 17.00 100% $ 8.50

puff pastry 250 g 1500 g $ 6.50 100% $ 1.08

Total cost of recipe $ 15.08

Portion cost $ 1.89

Recipe / menu item: Steam Vegetables 15 portion

Ingredients Qty. Unit Purchase unit Purchase unit price Cost

Yield % Total cost

broccoli heat 350 g 350 g $ 2.50 100% $ 2.50

Carrots 600 g 1000 g $ 2.50 100% $ 1.50

Spinach 500 g 1000 g $ 17.00 100% $ 8.50

Capsicum red 320 g 1000 g $ 7.50 100% $ 2.40

Zucchini 800 g 1000 g $ 10.00 100% $ 8.00

Snow peas 400 g 1000 g $ 13.90 100% $ 5.56

Butter 150 g g $ 4.50 100% $ 1.35

500

Total cost of recipe $ 29.81

Portion cost $ 1.99

Recipe costing

Recipe / menu item: Pork mince lettuce wrap 4 portion

Ingredients Qty. Unit Purchase unit Purchase unit price Cost

Yield % Total cost

onion 200 g 1000 g $ 3.50 100% $ 0.70

garlic 50 g 10 g $ 0.38 100% $ 1.90

lean pork 250 g 500 g $ 16.00 100% $ 8.00

button mushrooms 500 g 1000 g $ 12.00 100% $ 6.00

carrot 50 g 1000 g $ 2.50 100% $ 0.13

zucchini 60 g 1000 g $ 10.00 100% $ 0.10

iceberg lettuce 1 Unit 1 unit $ 3.00 100% $ 3.00

Total cost of recipe $ 19.83

Portion cost $ 4.96

Recipe costing

Recipe / menu item: Roaster chicken with couscous 6 portion

Ingredients Qty. Unit Purchase unit Cost

Purchase
unit price
Yield % Total cost

Chicken Breast 500 g 1000 g $ 12.00 100% $ 6.00

Couscous 300 g 100 g $ 0.55 100% $ 1.65

Chicken Stock 400 ml 1000 g $ 3.00 100% $ 1.20

cherry tomatoes 250 g 1000 g $ 14.00 100% $ 3.50

Total cost of recipe $ 12.35

Portion cost $ 2.06

Recipe costing

Recipe / menu item: Crème of Veggies 6 portion

Ingredients Qty. Unit Purchase unit Purchase unit Cost

price

Yield % Total cost

onion 200 g 1000 g $ 3.50 100% $ 0.70

Carrots 500 g g $ 2.50 100% $ 1.25

1000

Celery sticks 300 g 1000 g $ 11.50 100% $ 3.45

Chat potatoes 500 g 1000 g $ 3.50 100% $ 1.75

vegetable stock 1500 ml 1000 ml $ 4.00 100% $ 6.00

Total cost of recipe $ 13.15

Portion cost $ 2.19

Recipe costing

Recipe / menu item: crème brulee. 6 portion

Ingredients Qty. Unit Purchase unit Cost

Purchase unit price

Yield % Total cost

double cream 300 ml 300 ml $ 3.50 100% $ 3.50

milk 100 ml 1000 ml $ 1.00 100% $ 0.10

egg yolks 5 Unit 18 unit $ 9.00 100% $ 2.50

caster sugar 100 g 1000 g $ 2.00 100% $ 0.20

Total cost of recipe $ 6.30

CYCLICAL MENU FOR MONDAY

menu calculation sheet

Dish name Portion size food food cos raw adjusted selling
cost/portion required% price

sellin price

Spinach roll Hot choice $ 1.89 $ 2.00

Steamed vegetable Entrée $ 1.99 $ 2.00

 Pork mince lettuce wrap Lunch Main $ 4.96 $ 5.00

Roaster chicken with couscous Alternative Main $ 2.06 $ 2.00

Carrot pudding (ABC Supplier) Dessert $ 1.00 $ 1.00

Crème of veggies Diner Soup $ 2.09 $ 2.00

Toasted whole meal English muffins Dinner Main $ 0.50 $ 0.50

(ABC Supplier)

Mango mousse (ABC Supplier) Dinner Dissert $ 1.00 $ 1.00

Total price menu Monday $ 15.49 $ 15.50

Total price Monday 150 Residents 150 $ 2,325.00

Tuesday Cyclical Menu Costing:

Recipe costing

Recipe / menu item: boiled egg with bread butter

Ingredients Qty. Unit Purchase unit Purchase unit Cost

price

Yield % Total cost

Bread 6pcs 100gm 70gm $ 2.00 100 % $.70

Water for boiling 3 cups Ml 100 %

Salt 2 tbsp. Gm 500 gm $ 1.99 100 % $.10

Butter 1/2 Tbsp Gm 250 gm $ 4.95 100% $.65

Freshly ground black pepper 1/4 tsp Gm 100gm $2.49 100% $.12

Eggs 6 gm 12pcs $ 3.00 89% $.1.5

Total cost of recipe $ 3.07

Portion cost $ .62

Recipe costing
Recipe / menu item: chicken soup

Ingredients Qty. Unit Purchase unit Purchase unit Cost

price

Yield % Total cost

Chicken thigh fillets 900gm gm kg $14.00 100% $14.00

RED onion 1 Kg 1kg $3.49 89% $.65

CARROT 1 KG 1KG $2.00 68% $..30

Garlic cloves 2 Gm 500gm $3.99 80% $.30

Parsley stems 2tsp Gm 250gm $3.00 75% $2.15

Thyme leaves 6tsp Gm 12gm $1.65 100% $.75

Water 2l 8cups

Salt 2tsp Kg gm $1.99 100% $.15

Parsley ¼ cup Gm gm $3.00 75% $2.20

Total cost of recipe $22.65

Portion cost $4.53

Recipe costing

Recipe / menu item: Butter Chicken

Ingredients Qty. Unit Purchase Purchase unit Cost

unit price

Yield % Total cost

Ingredients For chicken tikka

Chicken Breast 500 Kg 1 kg 12 96 $6

Ginger paste 1tsp. Gm 80 gm 3.5 100 $ .22

Garlic paste 1tsp. Gm 80 gm 3.5 100 $ .22

Red chilli powder 1 tsp Gm 200gm 2.99 100 .18

Yoghurt 3 tbsp Kg 1 kg 11.99 100 .51

Salt to taste 1tsp Kg 1 kg 1.99 100 .10

Oil 2 tsp Litres 1 liter 4.50 100 $ .22

Ingredient for Gravy

Butter 50 Gm 250 gm 4.95 100 $.96

Onion 2 Kg 1 kg 2.49 89 $.50

Tomatoes 6 Kg 1 kg 2.99 97 $1.80

Garlic Paste 2 tsp. Gm 80 gm 3.5 100 $ .22

Ginger Paste 2 tsp. Gm 80 gm 3.5 100 $.22

Cashew 50 Gm 700 gm 11 100 $.79

Salt 2 tsp Kg 1 kg 1.99 100 $.18

Black Pepper 1 tsp Gm 100 gm 2.49 100 $.12

Kashmiri Chili 1 tbsp. Gm 100 gm 2.99 100 $.14

Coriander powder 1 tsp Gm 100 gm 2.99 100 $.14

Chicken Masala 1 tbsp Gm 100 gm 2.99 100 $.14

Thicken Cream 100 gm Ml 250 ml 2.49 100 $.99

Total cost of recipe $13.65

Portion cost $2.73

Recipe costing

Recipe / menu item: Chicken curry

Ingredients Qty. Unit Purchase Purchase unit Cost

 unit price Yield % Total cost

Ingredients For chicken tikka

Chicken 500 Kg 1 kg 12 96 $6

Ginger paste 1tsp. Gm 80 gm 3.5 100 $ .22

Garlic paste 1tsp. Gm 80 gm 3.5 100 $ .22

Red chilli powder 1 tsp Gm 200gm 2.99 100 .18

Yoghurt 3 tbsp Kg 1 kg 11.99 100 .51

Salt to taste 1tsp Kg 1 kg 1.99 100 .10

Oil 2 tsp Litres 1 liter 4.50 100 $ .22

Ingredient for Gravy

Onion 2 Kg 1 kg 2.49 89 $.50

Tomatoes 6 Kg 1 kg 2.99 97 $1.80

Garlic Paste 2 tsp. Gm 80 gm 3.5 100 $ .22

Ginger Paste 2 tsp. Gm 80 gm 3.5 100 $.22

Salt 2 tsp Kg 1 kg 1.99 100 $.18

Black Pepper 1 tsp Gm 100 gm 2.49 100 $.12

Kashmiri Chilli 1 tbsp. Gm 100 gm 2.99 100 $.14

Coriander powder 1 tsp Gm 100 gm 2.99 100 $.14

Chicken Masala 1 tbsp Gm 100 gm 2.99 100 $.14

Total cost of recipe $10.90

Portion cost $2.18

Recipe costings
Recipe / menu item: pineapple cake

Ingredients Qty. Unit Purchase unit Purchase unit Cost

price

Yield % Total cost

Plain flour 2 cups gm $2.00 kg 100% $.35

White sugar 2 cups gm $3.50 kg 100% $.95

Eggs 2 12 $3.00 gm 80% $.40

Bcarb soda 2tsp 100gm $2.95 gm 100% $.20

Vanilla essence 1tsp 50ml $2.95 ml 100% $.20

Crushed pineapple juice 450gm 1litre $2.00 litre 100% $.95

Cream cheese 250gm 500gm $4.50 gm 100% $2.25

Butter 125 gm 500gm $3.20 gm 100% $1.20

Icing sugar 250gm 500gm $2.95 gm 100% $1.85

Total cost of recipe $8.60

Portion cost $1.72

Recipe costing

Recipe / menu item: chicken noodle

Ingredients Qty. Unit Purchase unit Purchase unit Cost

price

Yield % Total cost

Soy sauce 125ml litre ml $3.20 100% $.25

Sesame oil 2sp ml ml $3.70 100% $.20

Olive oil 2sp litre 1L $5.50 100% $.25

Garlic cloves 2 gm 500gm $3.99 80% $.50

Ginger 2.5cm piece gm 100gm $2.99 80% $.30

Lime juice 1 1 $.50 60% $.60

Chicken thigh fillets 600gm kg kg $14.00 100% $14.00

Singapore noodles 450g gm gm $2.00 100% $2.00

Shredded cabbage 2cups kg gm $4.00 90% $2.20

Carrots 2 kg gm $2.00 80% $.30

Coriander leaves 1bunch Gm Gm $3.00 75% $2.10

Sesame seeds 2tsp Gm gm $1.60 100% $.20

Total cost of recipe $22.90

Portion cost $4.58

Recipe costing

Recipe / menu item: fruity crumble

Ingredients Qty. Unit Purchase unit Purchase unit Cost

price

Yield % Total cost

Plain flour ¼ cup gm 500gm $3.00 100% $.90

cinamanon 2 tsp gm 50gm $1.30 100% $.20

Maple syrup 2tsp gm 450gm $4.30 100% $.40

Olive oil 1tsp ml 500ml $5.50 100% $.35

Smith apples 3 kg 1 kg $3.90 80% $1.20

nutmeg ½ tsp gm 50gm $1.30 100% $.20

Water 2tsp

Total cost of recipe $6.85

 Portion cost $1.37

Recipe costing

Recipe / menu item: BANANA CAKE AND CUSTARD

Ingredients Qty. Unit Purchase unit Purchase unit Cost

price

Yield % Total cost

Plain flour 2 cups gm $2.00 Kg 100% $.35

White sugar 2 cups gm $3.50 Kg 100% $.95

Eggs 2 12 $3.00 Gm 80% $.40

Bcarb soda 2tsp 100gm $2.95 Gm 100% $.20

Vanilla essence 1tsp 50ml $2.95 Ml 100% $.20

Crushed pineapple juice 450gm 1litre $2.00 litre 100% $.95

Cream cheese 250gm 500gm $4.50 Gm 100% $2.25

Butter 125 gm 500gm $3.20 gm 100% $1.20

Icing sugar 250gm 500gm $2.95 gm 100% $1.85

MILK 600ml 1litre $1.00 litre 100% $.70

Eggs yolk only 3 12 $3.00 gm 80% $00

Casting sugar 80mg kg $2.00 kg 100% $.45

Corn flour 2tsp 100gm $2.25 gm 100% $.25

Total cost of recipe $9.90

Portion cost $1.98

WEDNESDAY Cyclical Menu

Recipe costing

Recipe / menu item: Beef Pie (total portion 8)

Ingredients Qty. Unit Purchase Purchase unit Cost
unit price

Yield % Total cost

Ingredients For Beef Pie

Chuck steak (Beef) diced 500g Kg 1 kg 16 96 $ 8.00

Ginger paste 1tsp. Gm 80 gm 3.5 100 $ 0.22

Garlic paste 5g Gm 120 gm 4.5 100 $ 0.19

Red chili powder 1 tsp Gm 200gm 2.99 100 $ 0.18

Onion 200g Kg 1000gm 3.00 100 $ 0.60

Tomato paste 1000ml Kg 500 ml 2.50 100 $ 5.00

Oil 2 tsp Liters 1 liter 4.50 100 $ 0.22

Total cost of $14.41

recipe

Portion cost $1.80

Recipe costing

Recipe / menu item: Caesar salad (total portion 5)

Ingredients Qty. Unit Purchase Purchase unit Cost

unit price

Yield % Total cost

Fresh spinach 1kg Kg 1kg $2.99 80% $2.99

Onion 2 Kg 1 kg 2.49 90% $0.15

Tomatoes 2 Kg 1 kg 2.99 95% $0.90

Celery chopped 1kg Kg 1kg 4.00 80% $4.00

Egg 2 Unit 5 unit 2.50 $2.00

Oil 2tbsp Liters 1 lt 4.50 100% $0.10

Salt 2 tsp Kg 1 kg 1.99 100 $0.18

Total cost of recipe $10.32

Portion cost $ 2.06

Recipe costing

Recipe / menu item: Beef stroganoff (total portion 8)

Ingredients Qty. Unit Purchase unit Purchase unit Cost

price

Yield% Total cost

Corn flour 100 gm Kg 1 kg $ 1.50 100 $0.15

Blade stick Beef 700 gm Gm 1000 gm $ 22 100% $ 15.40

Onion 150 gm gm 1000 gm $ 3.00 100% $ 0.45

Tomato paste ½ tbsp. Gm 100 gm $ 4.50 100 $0.45

Cumin seed 1 tbsp. Gm 100 gm $ 3.00 100 $0.30

Pepper 1tsp Gm 100 gm $ 4.50 100 $0.40

Mushroom 200 gm Gm 1000 gm $ 13.00 100% $2.60

Total cost of $ 19.75

recipe

Portion cost $ 2.47

Recipe costing

Recipe / menu item: Sweet and sour meatballs (total portion 10)

Ingredients Qty. Unit Purchase unit Purchase unit Cost

price

Yield % Total cost

Minced meat 1200gm gm 1 kg $ 16 80 % $ 19.2

Ketchup 300gm gm 1 kg $6 100% $ 1.8

Salt 2 tbsp. Kg Gm $ 1.99 100 % $ 0.15

Onion chopped 4 Kg 1 Kg $ 2.49 90 % $ 0.90

Tomatoes finely chopped 3 Kg 1 kg $ 2.99 95% $ 1.20

Garlic cloves 8-10 Gm 500 gm $ 3.99 80 % $ 0.50

Ginger chopped 2 tbp. Gm 100 gm $ 2.99 80% $ 0.30

Cumin 1 tbsp. Gm 50 gm $ 1.99 100 % $ 0.25

Oil 2-3 tbsp. Liter 1 liter $4.50 100% $ 0.15

Total cost of recipe $ 24.45

Portion cost $ 2.44

Recipe costing

Recipe / menu item: plums blueberries angel dessert (total portion 5)

Ingredients Qty. Unit Purchase unit Purchase unit Cost

price

Yield % Total cost

Cream cheese 30 gm Gm 100gm $6 100% $2.00

Sugar 120gm Gm 500gm $ 2.00 100% $0.48

Blueberries 600gm Gm 1000gm $8 100% $4.80

Frozen whipped 30gm Gm 100 $6 100% $2.00

Cardamom seeds 5-6 pods Gm 10 gm $ 2.49 70 % $0.10

Almond Chopped 25gm Gm 500 gm $ 3.15 100 % $0.76

Total cost of recipe $ 10.14

Portion cost $ 2.03

Recipe costing
Recipe / menu item: spinach cream (total portion 5)

Ingredients Qty. Unit Purchase unit Purchase unit Cost

price

Yield % Total cost

Fresh spinach 500 gm 1 kg $ 2.00 100% $ 1.00

Water for boiling 2 tbsp gm 100 % $ 0.27

Salt 2 tbsp. Gm 500 gm $ 1.99 100 % $0.10

Black Paper 1 tbsp. Gm 80 gm $ 3.50 100% $ 0.21

Butter 30 Gm Gm 500 gm $ 4.25 100% $ 0.27

Bar Cheese 4 ounce Gm 100% $10.00

Milk 200 ml ml 1000 ml $1 100% $ 0.25

Total cost of recipe $ 12.1

Portion cost $ 2.42

Recipe costing

Recipe / menu item: Roast beef sandwich ( 1=portion)

Ingredients Qty. Unit Purchase unit Purchase unit Cost

price

Yield % Total cost

Mayonnaise ¾ cup Kg 1 kg $ 5.99 100% $0.55

Chilli sauce 1 tsp. Gm 100 gm $2 100% $ 0.05

Lettuce Leaf 1 leaf bunch 1 bunch $ 1.99 100% $ 0.3

Slice tomato 1 slice 250 gm $ 2.49 100% $0.04

Red onion 1 slice 250 gm $ 1.50 100% $0.10

Total cost of recipe $ 1.04

 Portion cost $ 1.04

Recipe costing

Recipe / menu item: Strawberry and apple puree (total portion 3)

Ingredients Qty. Unit Purchase unit Purchase unit Cost

price

Yield % Total cost

Apple 200 gm gm 1 kg $ 3.99 100 % $ 0.80

Strawberry 300 gm gm 500 gm $ 5.00 100 % $ 3.00

Peach 100 gm gm 500 gm $ 1.99 100 % $ 0.40

Baby rice 1 tbs kg 1 kg $ 11.99 100 % $ 0.51

Total cost of recipe $ 4.71

Portion cost $ 1.57

THURSDAY Cyclical Menu

Recipe costing

Recipe / menu item: Hot Porridge with fruits (total portion 5)

Ingredients Qty. Unit Purchase Purchase unit Cost

unit price

Yield % Total cost

Rolled oats 200g Kg 1 kg 4.00 100 $ 0.80

Brown sugar 80 g Gm 1 kg 3.00 100 $ 0.24

Milk 300 g Gm 1 Litre 2.00 100 $ 0.60

Dried fruits 400 g Gm 500 Gm 7.00 100 $ 5.6

Orange juice 100 g Gm 1Litre 3.00 100 $ 0.30

Total cost of $ 7.54

recipe
 Portion cost $1.508

Recipe costing

Recipe / menu item: Fresh fruit platter (total portion 10)

Ingredients Qty. Unit Purchase Purchase unit Cost

unit price

Yield % Total cost

Red papaya 1 - - $3.99 100% $3.99

pineapple 1 - - $2.50 100% $2.50

Raspberry 200gm Small box 1 box $3.99 100% $3.99

Blue berries 200gm Small box 1box $3.00 100% $3.00

Rip melons 1 $3.00 100% $3.00

Total cost of recipe $16.48

Portion cost $1.648

Recipe costing

Recipe / menu item: vegetable hotpot (total portion 10)

Ingredients Qty. Unit Purchase Purchase Cost

unit unit price

Yield% Total cost

potatoes 2 kg kg 2 kg $3 100 $3.00

Veggies (carrot, broccoli, egg 1 kg kg 2 kg $ 10 100% $ 5.00

plant, onion

Olive oil 3 tbls tbls 500 gm $ 6.00 100% $ 0.60

paprika 20 gm Gm 100 gm $ 1.50 100% $0.30

Garlic 40 gm Gm 100 gm $ 2.00 100% $0.80

 Total cost of $ 9.7
recipe

Portion cost $0.97

Recipe costing

Recipe / menu item: Steak with gravy (total portion 10)

Ingredients Qty. Unit Purchase unit Purchase unit Cost

price

Yield % Total cost

Beef chuck steak 800 gm gm 1 kg $16.00 80 % $ 12.8

Button mushroom 200gm gm 1 kg $6 100% $ 1.8

Red onion 2 Gm 1 kg $ 1.99 100 % $ 0.15

BBQ sauce 2 tbls $ 2.49 100 % $ 0.90

Gravy powder 2 tbls 100 Gm $ 2.99 95% $ 1.20

Plain flour 100 Gm 500 gm $ 1.99 100% $ 0.40

Total cost of recipe $ 17.25

Portion cost $ 1.72

Recipe costing

Recipe / menu item: Tapioca pudding (total portion 3)

Ingredients Qty. Unit Purchase unit Purchase unit Cost

price

Yield % Total cost

small pearl tapioca 200 Gm Gm 1Kg $6.50 100% $1.3

Sugar 120gm Gm 500gm $ 2.00 100% $0.48

Eggs 2 unit 6 unit $3.00 100% $1.00

Whole milk 400 Gm Gm 1 kg $2.00 100% $0.80

vanilla extract 1 tsp. gm 100 gm $ 2.49 100% $0.20

Total cost of recipe $ 3.78

Portion cost $1.26

Recipe costing

Recipe / menu item: Pumpkin soup ( total portion 4)

Ingredients Qty. Unit Purchase unit Purchase unit Cost

price

Yield % Total cost

Pumpkin 1Kg Kg 1 kg $ 4.00 100% $ 4.00

Onion 2 500 Gm $ 1.50 100 % $ 0.20

Garlic 2 tbsp. Gm 500 gm $ 1.99 100 % $0.10

Nutmeg 1 tbsp. Gm 80 gm $ 3.50 100% $ 0.21

Coriander 30 Gm Gm 500 gm $ 2.00 100% $ 0.12

Total cost of recipe $ 4.63

Portion cost $ 1.15

Recipe costing

Recipe / menu item: vegetable sticks with creamy corn and tuna dip (total portion 2)

Ingredients Qty. Unit Purchase unit Purchase unit Cost

price

Yield % Total cost

Tuna 200 gm Gm 300 gm $ 2.00 100% $1.33

Ricotta 200 Gm Gm 1 Kg $8 100% $ 1.6

Saur cream 100 Gm 500 Gm $5 100% $ 1.00

Vegetable stick 1 Pkg 250 gm $ 2.49 100% $0.04

 Lemon 1 100 gm $ 0.80 100% $0.10

Total cost of recipe $ 4.07

Portion cost $ 2.03

Recipe costing

Recipe / menu item: Fresh Fruits ( total portion =5)

Ingredients Qty. Unit Purchase unit Purchase unit Cost

price

Yield % Total cost

Apple 100 gm 1 kg $2.99 85 % $0.30

Banana 100 Gm 1 kg $ 3.99 80% $0.40

Orange 100 Gm 500 Gm $ 2.99 85% $0.60

Strawberries 250gm box - $ 1.99 90% $1.99

mangoes 1 1 kg $ 7.50 75% $1.50

papaya 1 $ 3.00 80% $3.00

Total cost of recipe $7.79

Portion cost $ 1.558

Friday Cyclical Menu

Recipe costing

Recipe / menu item: Kale & Citrus Chicken Salad (portion 3)

Ingredients Qty. Unit Purchase unit Purchase unit Cost

price

Yield % Total cost

chicken thigh 3 piece Gm 500 gm $ 9.00 89% $4.50

orange 1 Unit 500 gm $2.99 72% 0.45

kale, diced 200 gm Gm 200 gm bunch $ 3.00 74% $3.00

large whole tomatoes, sliced 1 Gm 1 kg $ 2.89 95% $ 0.36

whole red onion, sliced ½ 50gm 1 kg $2.50 89% 0.35

fresh basil leaves, chopped ½ cup ½ bunch Bunch $ 2.98 75% $1.49

flat-leaf parsley ½ cup 120gm Bunch $2.49 74% $ 1.25

Shallot, sliced ¼ cup 120 gm Bunch $1.99 89% $0.50

sesame seeds 2 tbsp 30 gm 250 gm $ 3.80 100% 0.45

Honey Mustard Dressing 4 tbsp 60 gm 200 gm $ 2.80 100% $ 0.84

Total cost of recipe $ 13.19

Portion cost $ 4.39

Recipe costing

Recipe / menu item: Green Salad (portion 4)

Ingredients Qty. Unit Purchase unit Purchase unit Cost

price

Yield % Total cost

Roma tomatoes 100 gm Gm 500gm $ 3.49 97% $0.68

cucumber 1 1 1 $1.99 98% $1.99

medium red onion, sliced ½ Gm 500 gm $ 1.49 89% $ 0.15

avocados, diced 2 2 2 $ 1.99 75% $3.98

extra virgin olive oil 2 tbsp. Ml 1 Liter $ 2.99 100% $0.09

Juice of 1 medium lemon 2 tbsp 1 $ 0.50 59% $0.50

(about 2 Tbsp

coriander, chopped ¼ cup Gm 1 bunch $1.99 75% $ 0.50

sea salt 1 tsp. Gm 500 g $0.99 100% $ 0.10

black pepper 1/8 tsp Gm 50 gm $ 2.49 100% $0.20

Total cost of recipe $ 8.20

Portion cost $ 2.05

Recipe costing

Recipe / menu item: Beef and Broccoli stir fry (4 portion)

Ingredients Qty. Unit Purchase unit Purchase unit Cost

price

Yield % Total cost

Beef Fillet 200g Gm 250 gm $ 12.50 76% $10

Broccoli 150g Gm 250 gm $ 2.20 61 % $ 1.32

Garlic paste 10 gm Gm 80 gm $ 3.50 100% $ 0.21

Ginger paste 5g Gm 80 gm $3.50 100 % $ 0.21

Small Onion 1 Gm 1 kg $2.49 79% $ 0.31

Oyster Sauce 2 Tbsp Gm 300ml $ 2.10 100% $ 0.20

Light Soy Sauce 1 Tsp Gm 375 ml $3.45 100% $ 0.04

Coarse Black Pepper ½ Tsp Gm 50 gm $ 1.65 100% $ 0.10

Sugar 1 Tsp Gm 500 gm $1.99 100% 0.10

Cornflour 3 Tsp Gm 300 gm $ 1.50 100% 0.07

Rice Wine 1 Tbsp Ml 500 ml $2.99 100% 0.089

Total cost of recipe $12.65

Portion cost $ 3.16

Recipe costing

Recipe / menu item: Beef tips on rice (total portion 5)

Ingredients Qty. Unit Purchase unit Purchase unit Cost

 price Yield % Total cost

beef roast 900 gm Gm 1 kg $ 7.90 76% $ 7.11

olive oil 2 tbsp. Ml 500 ml $ 4.50 100% $0.10

Medium yellow onion ½ Gm 500 gm $ 1.99 89% $0.05

Green Capsicum 1 Gm 250 gm $ 1.49 82 % $ 0.75

Red Capsicum 1 Gm 250 gm $ 3.10 82% $ 1.55

Salt/pepper to taste 10 gm Gm 50 gm $ 3.90 100 % $ 0.78

garlic powder 2 tsp Gm 25 gm $ 1.30 100 % $0.52

soy sauce 1/4 cup Ml 250 ml $2.20 100 % $ 0.53

Water 2 cups Ml 100 %

brown gravy packets 2 Gm 29 gm $1.09 100% $ 2.18

White rice 2 cup Gm 500 gm $2 100% $ 1.60

Total cost of recipe $ 15.17

Portion cost $ 3.03

Recipe costing

Recipe / menu item: Tofu Brownie ( 10 portions)

Ingredients Qty. Unit Purchase unit Purchase unit Cost

price

Yield % Total cost

Soft tofu 190 G 375 $ 4.50 100% $ 2.28

maple syrup 125 ml 250 $ 9.00 100% $ 4.50

cocoa powder 125 G 190 $ 4.50 100% $ 2.96

vegetable oil 40 ml 2000 $ 4.70 100% $ 0.09

vanilla 20 ml 50 $ 6.50 100% $ 2.60

plain flour 310 G 1000 $ 3.00 100% $ 0.93

Sugar 250 G 2000 $ 2.50 100% $ 0.31

Total cost of recipe $ 13.68

Portion cost $ 1.37

Recipe costing

Recipe / menu item: Beef and Veggies soup (portion 4)

Ingredients Qty. Unit Purchase unit Purchase unit Cost

price

Yield % Total cost

Fresh spinach 500 gm 1 kg $ 2.00 100% $ 1.00

Water for boiling 2 tbsp gm 100 % $ 0.27

Salt 2 tbsp. Gm 500 gm $ 1.99 100 % $0.10

Black Paper 1 tbsp. Gm 80 gm $ 3.50 100% $ 0.21

Butter 30 Gm Gm 500 gm $ 4.25 100% $ 0.27

Bar Cheese 4 ounce Gm 250gm $2.99 100% $.80

Carrot 1 ml 1000 ml $1 100% $ 0.25

Fresh spinach 50 gm 500gm $ 3.00 100% $ 1.00

Beef stock 250ml Ml 250ml $2.89 100% $2.89

Cauliflower chopped ½ cup gm 1 flower $3 85% $ 0.80

Total cost of recipe $ 7.59

Portion cost $ 1.89

Recipe costing
Recipe / menu item: Spinach lasagna ( 10 portion)

Ingredients Qty. Unit Purchase unit Purchase unit Cost

price

Yield % Total cost

Ricotta cheese 750 G 750 $ 6.00 100% $ 6.00

parmesan cheese 125 G 250 $ 4.00 100% $ 2.00

Egg 1 unit 12 $ 3.99 100% $ 0.33

tomato pasta sauce 1000 ml 500 $ 1.00 100% $ 2.00

lasagna sheets 250 G 250 $ 2.30 100% $ 2.30

leaf spinach 600 G 1000 $ 12.00 100% $ 7.20

Mozzarella cheese 300 G 500 $ 5.50 100% $ 3.30

Total cost of recipe $ 23.13

Portion cost $ 2.31

Recipe costing

Recipe / menu item: Lemon sponge and custard ( portion =4)

Ingredients Qty. Unit Purchase unit Purchase unit Cost

price

Yield % Total cost

Self Raising flour 100 gm Gm 1 kg $1.99 100% $ 0.20

Pinch of salt 2-3 gm Gm 500 gm $ 1.49 100% $ .03

Butter 100gm gm 250 gm $3.00 100% $ 1.20

Castor sugar 100 gm Gm 500 gm $ 2.50 100% $ 0.50

Eggs 2 Unit 12 $3.99 80% $ 0.66

Lemon rind (finally grated) 1 Unit 2 1.00 72% $0.50

 Milk 2 tbsp. Liter 1 liter $1.49 100% $ 0.04

For The Sauce,

Corn flour 2 tbsp. Gm 250 Gm $2.99 100% $0.35

Castor sugar 100 gm Gm 500 gm $2.50 100% $0.50

Juice of lemon (same lemon 1 lemon Unit 2 72% Same lemon

juice)

Vanilla custard powder 2 tbsp. Gm 250 gm $2.99 100% $ 0.35

Total cost of recipe $ 4.33

Portion cost $ 1.08

Saturday Cyclical Menu:

Recipe costing

Recipe / menu item: omelet Bread

Ingredients Qty. Unit Purchase Purchase unit Cost

unit price

Yield % Total cost

Egg 4 ounce 12 $3.00 100 $0.99

Bread 4 pcs Gm 500 Gm 2.00 100 $0.20

onion 2 medium Kg 1 kg 2.49 89 $0.50

Red chilli powder 1 tsp Gm 200gm 2.99 100 $0.18

Salt to taste 1tsp Kg 1 kg 1.99 100 $0.10

Oil 2 tsp Litres 1 liter 4.50 100 $ 0.22

Total cost of recipe $2.19

Portion cost $

Recipe costing
Recipe / menu item: corn soup

Ingredients Qty. Unit Purchase unit Purchase unit Cost

price

Yield % Total cost

Plain Flour 100 gm Kg 1 kg $ 2.00 100 $ 0.20

Onion chopped 2 medium Kg 1 Kg $ 2.49 90 % $0.35

Garlic cloves 2 Gm 500 gm $ 3.99 80 % $0.10

Milk 100 ml Ml 500 ml $ 1.49 100% $0.10

Pepper 1tsp Gm 100 gm $ 4.50 100 $0.40

Total cost of recipe $ 1.15

Portion cost $

Recipe costing

Recipe / menu item: Tuna and corn patties

Ingredients Qty. Unit Purchase unit Purchase unit Cost

price

Yield % Total cost

Frozen corn 240 gm Kg 1 kg $3.00 100 $0.72

Eggs 2 Ounce 12 $3.00 100 $0.50

Self raising flour 100 gm Kg 1 kg $2.00 100 $0.20

Cream milk 60 ml Litre 1 litre $1.99 100 $0.12

Sweet chilli sauce 80 ml Litre 1 litre $2.99 100 $0.24

Leaf salad 120gm Kg 1 kg $4.00 50 $0.24

Total cost of recipe $ 2.02

Portion cost $
Recipe costing

Recipe / menu item: crème brulee. 6 portion

Ingredients Qty. Unit Purchase Cost

Purchase unit price

Yield % Total cost

double cream 300 Ml 300 $ 3.50 100% $ 3.50

milk 100 Ml 1000 $ 1.00 100% $ 0.10

egg yolks 5 Unit 18 $ 9.00 100% $ 2.50

caster sugar 100 G 1000 $ 2.00 100% $ 0.20

Total cost of recipe $ 6.30

Portion cost $ 1.05

Recipe costing

Recipe / menu item: Lentil soup 4 portion

Ingredients Qty. Unit Purchase unit Purchase unit Cost

price

Yield % Total cost

Carrots 500 G g $ 2.50 100% $ 1.25

1000

Celery sticks 300 G 1000 g $ 11.50 100% $ 3.45

canned lentils 800 G 1000 g $ 4.00 100% $ 3.20

vegetable stock 500 Ml 1000 ml $ 4.00 100% $ 2.00

can diced tomato 400 G 1000 g $ 1.50 100% $ 0.60

Total cost of recipe $ 10.50

Portion cost $ 2.63

Recipe costing
 Recipe / menu item: Rice with lamb curry

Ingredients Qty. Unit Purchase unit Purchase unit Cost

price

Yield % Total cost

Lamb 900 Gm 1 kg $18 100 % $ 16.2

Onion 200 Gm 500 Gm $3 100% $1.2

Garlic 50 Gm 100 Gm $ 2.99 100% $ 1.49

Chillies 10 Gm 100 Gm $1 100% $ 0.1

Ginger 1tbs Gm 50 Gm $ 2.50 100% $ 0.5

Rice 400 Kg 1 kg $ 7.00 100% $ 2.80

Total cost of recipe $22.29

Portion cost $

Recipe costing

Recipe / menu item: Chocolate mousse

Ingredients Qty. Unit Purchase unit Purchase unit Cost

price

Yield % Total cost

Dark chocolate 300 Gm 1000 gm $6.00 100% $1.8

Caster sugar 55 Gm 1 kg $ 3.00 100% $0.17

Egg 5 Unit 18 unit $9.00 100% $2.50

Thickened cream 300 Ml 300 ml $3.50 100% $3.50

Cocoa powder 125 Gm 190 Gm $4.50 100% $2.96

Total cost of recipe $10.93

Portion cost $

Sunday cyclical menu:

Recipe costing

Recipe / menu item: vegetable sandwich

Ingredients Qty. Unit Purchase unit Purchase unit Cost

price

Yield % Total cost

Whole grain bread 4 slice Slice Packet $2.99 100% $0.59

hummus 1 tbs Gm 100 Gm $ 3.00 100% $.03

tomato 2 Gm 500 Gm $3.99 100% $0.79

medium

Cucumber 1 Gm 500 Gm $2.00 100% $0.40

Low fat cheese 80 Gm 1000gm $16.00 100% $1.28

Total cost of recipe $3.09

Portion cost $

Recipe costing

Recipe / menu item: Coleslaw Salad. 10 portion

Ingredients Qty. Unit Purchase unit Purchase unit Cost

price

Yield % Total cost

Onion 200 G 1000 g $ 3.00 100% $ 0.60

Carrot 400 G 1000 g $ 2.50 100% $ 1.00

Celery 200 G 1000 g $ 11.50 100% $ 2.30

French dressing 120 Ml 100 ml $ 0.60 100% $ 0.72

Mayonnaise 120 G 100 g $ 1.30 100% $ 1.56

Total cost of recipe $ 7.43

Portion cost $ 0.74

Recipe costing

Recipe / menu item: chicken Tikka masala (portion =3)

Ingredients Qty. Unit Purchase unit Purchase unit Cost

price

Yield % Total cost

Chicken 500 Kg 1 kg 12 96 $6.00

Ginger paste 1tsp. Gm 80 gm 3.5 100 $ 0.22

Garlic paste 1tsp. Gm 80 gm 3.5 100 $ 0.22

Red chilli powder 1 tsp Gm 200gm 2.99 100 $0.18

Yoghurt 3 tbsp Kg 1 kg 11.99 100 $0.51

Salt to taste 1tsp Kg 1 kg 1.99 100 $0.10

Oil 2 tsp Litres 1 liter 4.50 100 $0.22

Onion 2 Kg Kg 1 kg 89 $0.50

Tomatoes 6 Kg Kg 1 kg 97 $1.80

Garlic Paste 2 tsp. Gm Gm 80 gm 100 $ 0.22

Ginger Paste 2 tsp. Gm Gm 80 gm 100 $0.22

Total cost of recipe $10.19

Portion cost $ 3.39

Recipe costing

Recipe / menu item: Chicken and vegetable stir fry with brown rice

Ingredients Qty. Unit Purchase unit Purchase unit Cost

price

Yield % Total cost

Carrot 500 Gm 1 kg $12 96 $6.00

Broccoli & Basil 100 Gm 500 Gm $4.99 100 $0.99

onion 2 Kg 1 Kg $ 2.49 90 % $0.35

medium

ginger 2 tsp. Gm 80 gm 3.5 100 $0.22

Brown rice 200 Gm Gm 1 kg 4.99 100 $0.99

Chicken breast 500 Kg 1 kg 12 96 $6.00

Total cost of recipe $14.55

Portion cost $

Recipe costing

Recipe / menu item: Pumpkin cake (portion =6)

Ingredients Qty. Unit Purchase unit Purchase unit Cost

price

Yield % Total cost

Grated raw pumpkin 450gm Gm 500 gm $2 81 % $ 1.60

Whole organic eggs 4 Unit 12 $ 4.99 85% $ 0.83

Sea salt ½ tsp Gm 500 gm $1.99 100 % $ 0.02

Nutmeg Pinch Gm 36 gm $ 2.55 100 % $ 0.03

Extra virgin olive oil ¼ cup Ml 1 liter $ 4.50 100% $ 0.27

Gluten free baking powder 2 tsp Gm 125 gm $2.09 100% $ 0.16

Almond meal 3 cups Gm 750 gm $ 12 100% $ 9.90

Honey 1tbsp Gm 375gm $4.50 100% $ 0.20

Pumpkin seeds to sprinkle on top 10-15 gm gm 150 gm $2 100% $ 0.20

Total cost of recipe $ 13.21

Portion cost $ 2.20

Recipe costing

Recipe / menu item: Mix veg Soup ( total serve =6)

Ingredients Qty. Unit Purchase unit Purchase unit Cost

price

Yield % Total cost

Onion 200 G 1000 $ 3.50 100% $ 0.70

Celery sticks 300 G 1000 $ 11.50 100% $ 3.45

Carrot 2 Gm 1 kg $ 2.20 65% $ 0.50

Chat potatoes 500 G 1000 $ 3.50 100% $ 1.75

vegetable stock 1500 Ml 1000 $ 4.00 100% $ 6.00

Cauliflower 200 G 1000 $ 3.50 100% $ 0.70

Bay leaf 1 Gm 15gm $ 1.40 100 % $ 0.05

Broccoli 100 Gm 250 gm $ 2.20 61% $ 0.88

gm

Sweet potatoes 200 Gm 250 gm $ 1.99 81% $ 1.59

gm

Beans 100 Gm 200 gm $ 1.25 88% $0.62

gm

Total cost of recipe $ 16.24

Portion cost $ 2.71

Recipe costing

Recipe / menu item: Stewed fruit with Greek yoghurt (portion= 8)

Ingredients Qty. Unit Purchase unit Purchase unit Cost

price

Yield % Total cost

dried golden raisins 250 gm Gm 375 gm $ 3.50 100 % $ 2.33

dried apricots 250 gm Gm 500gm $5 100 % $ 2.50

Salt 1/4 tbsp Gm 500 gm $1.99 100 % $ 0.10

cinnamon 1 tsp Gm 28 gm $2.60 100 % $ 0.46

vanilla bean, split 1 tsp Gm 35 gm $ 5.50 100 % $0.78

fresh squeezed lemon juice 1 tbsp. Gm 1 $ 0.50 100 % $ .20

orange juice 1 tbsp. Ml Fresh orange 500 gm 76% $ 0.20

honey 100 gm Gm 125 gm $ 5.50 100 % $ 3.30

water 2 ¼ ml Ml 100 %

dried cherries 150 gm Gm 250 gm $4.50 100 % $ 2.70

Chia seeds, rolled oats ½ cup Gm 500 gm $ 10.00 100 % $ 2.50

(optional)

Greek yoghurt 2 cup gm 1 kg $ 7.00 100 % $ 3.50

Total cost of recipe $ 18.57

Portion cost $ 2.32

Recipe costing

Recipe / menu item: Vanilla yoghurt and puree fruit (total portion =5)

Ingredients Qty. Unit Purchase unit Purchase Cost

unit price

Yield % Total cost

Vanilla yoghurt 400 G 500 $ 4.50 100% $ 3.60

Powdered gelatin 8 G 36 $ 2.50 100% $ 0.56

Strawberries 250 G 500 $3 90% $ 2.50

Mango 1/2 unit 200 $2.50 60% $ 1.25

Vanilla extract 10 Ml 50 $ 6.50 100% $ 1.30

 Maple syrup 60 Ml 250 $ 9.00 100% $ 2.16

Milk 250 Ml 1000 $ 1.00 100% $ 0.25

Raspberry 100 Gm 200 $ 2.99 95% $1.49

Total cost of recipe $ 13.11

Portion cost $ 2.62

Assessor checklist

To be completed by the assessor.

Learner’s name:

Did the learner successfully demonstrate evidence of their ability to do the following? Completed

Yes No

Identified and evaluated food preferences of differing customer bases and used it to inform menu planning. ☐ ☐

Generated a range of ideas for menus for dishes or food production ranges, and assessed their merits against ☐ ☐
customer or client requirements.

Chose menu items to meet customer preferences, availability of seasonal products, and appropriateness to ☐ ☐
food outlet.

Developed menus that use different dishes or food production ranges. ☐ ☐

Set degustation menu

Buffet menu

Cyclical menu

Included balanced variety  of dishes or food production items for the style of service and cuisine. ☐ ☐

Itemised proposed components of included dishes or food production items. ☐ ☐

Calculated portion yields and costs from raw ingredients using manual or computerised techniques. ☐ ☐

Assessed the cost-effectiveness of proposed dishes or food production items and chose menu items that ☐ ☐
provide high yield.

Priced menu items to ensure maximum profitability using industry or organisational profit margins, mark-up ☐ ☐
procedures and rates.
 Compared menu items based on their anticipated yield, budgetary constraints and profitability. ☐ ☐

Identified unprofitable menu items and adjusted menus to include high-yield dishes. ☐ ☐

Wrote menus creatively using words that appeal to customer base and fit with the business service st ☐ ☐

yle.

Used correct names for style of cuisine. ☐ ☐

Used descriptive writing to promote sale of menu items. ☐ ☐

TASK E – project

Learner assessment guide and evidence

This assessment requires you to evaluate the success of a menu. You are required to do the following:

· Complete Task 1.

· Answer all the questions.

· Attach organisational information to this assessment when submitting the assessment.

· Answer all the questions.

TASK E – project

Learner assessment guide and evidence

This assessment requires you to evaluate the success of a menu. You are required to do the following:

· Complete Task 1.

· Answer all the questions.

· Attach organisational information to this assessment when submitting the assessment.

· Answer all the questions.

Task 1: Obtain feedback

· Obtain feedback on a menu you have developed for your workplace or training organisation. You must seek feedback
from at least two sources. Sources include the following.

Customer satisfaction discussions with:

 customers
 employees during the course of each business day
Customer surveys.

Improvements suggested by:

 customers
 managers
 peers
  staff
 supervisors
 suppliers
Regular staff meetings that involve menu discussions.

Seeking staff suggestions for menu items.

· Document the results of your feedback.

Take minutes or record formal meeting discussions.

Collate and summarise customer survey results.

Document verbal feedback obtained through informal discussions with customers, managers, supervisors, staff, peers
or suppliers.

· Evaluate the success of menu items by evaluating sales data. Sources include the following.

Manual customer accounts, kitchen order dockets or waiters’ dockets.

Computerised customer order forms.

Computerised reports such as service period or daily sales figures for menu items.

Compare sales data indicating the performance of menu items against customer and other feedback information.

· Identify any changes required to be made to the menu or individual menu items based on feedback and sales data.

· Answer all the questions.

· Submit the following documentation (where applicable) with your assessment.

· Summaries of customer survey results.

· Summaries of formal and informal discussions, including meetings and verbal discussions.

· Summaries of sales data for the menu and menu items, for example, daily or weekly summary reports, or X/Z reads
from cash registers or POS systems.

Task 1.1: Question and answer

Q1: Why is it important to seek feedback and evaluate the success of a menu and individual menu items?

It gives us guideline for improvement if required. The customer is a key to success for any restaurant, so seek feedback from customer
provide us the information about customer opinion and suggestion, it will enhance the quality of product which leads to success of any
business.

Satisfactory ☐ Unsatisfactory ☐

Q2: Which menu items regularly record the highest number of sales?

Butter chicken, chicken tikka and Naan have the highest and most popular products.

Satisfactory ☐ Unsatisfactory ☐

Q3: Do these items also regularly receive positive feedback and customer satisfaction ratings from customers?
Why/why not?

Yes, always because as per Australian culture, people like to buy sweet and savoury product and butter chicken is creamy with sweet and
savoury flavour and have rich taste.
Satisfactory ☐ Unsatisfactory ☐

Q4: Are your highest-selling menu items the most profitable items on your menu?

Butter chicken, chicken tikka and Naan. Because we buy the chicken in bulk at cheapest price and sale price give us 60% profit.

Satisfactory ☐ Unsatisfactory ☐

Q5: Are the menu items you obtain the most positive feedback about from customers the most profitable items on your
menu?

Yes in survey we found it was most profitable items.

Satisfactory ☐ Unsatisfactory ☐

Q6: If you answered yes to both Q4 and Q5, briefly discuss how this impacts the food outlet’s overall profitability.

The menu Items, are selected according to customer preferences and taste. All the items are buying in bulk quantity and the price of bulk is
always cheap. So less cost of product will reduce the portion price (cost) and it will increase the profit percentage. Some of item generate 70-
80% profit

Satisfactory ☐ Unsatisfactory ☐

Q7: If you answered no to both Q4 and Q5, briefly discuss how this impacts the food outlet’s overall profitability.

N/A

Satisfactory ☐ Unsatisfactory ☐

Q8: What menu items regularly record the lowest number of sales?

Rice Pudding , Channa Masala.

Satisfactory ☐ Unsatisfactory ☐

Q9: Do these items receive positive or negative feedback and comments from customers? Briefly summarise the type of
feedback obtained.

These dishes always give positive feedback but most of Australiana are not aware of rice pudding. These dishes give traditional taste, mostly
Asian people place order for that.

Some people give five stars rating to channa Masala because it has many traditional spices and you can eat channa Masala with Naan or with
rice. Some people said, it is very rich flavour of different ingredient and dominate the original flavour.

Satisfactory ☐ Unsatisfactory ☐

Q10: Are your lowest-selling menu items the most profitable or least profitable items on your menu?

It gives us average profitability but never give any loss. Because we make in less quantity. Ingredients of these dishes are not very
expensive.

Satisfactory ☐ Unsatisfactory ☐

Q11: Are the menu items you obtain the most negative feedback about from customers the most profitable or least
profitable items on your menu?

Response can be most profitable or least profitable. Explanation of response is not required
 We rarely get negative feedback but sometimes when we get it was about rice pudding or mix vegetable curry. They both give us average
profit.

Satisfactory ☐ Unsatisfactory ☐

Q12: If you answered most profitable to both Q4 and Q5, briefly discuss how you think you can increase the popularity
of this dish to increase sales and therefore revenue.

Butter Chicken is most famous Indian dish and it was most ordered dish in our restaurant by Aussie people. To increase its more popularity
we introduce some compliments along with butter chicken i.e 1 Naan or Tandoori Roti for free.

Satisfactory ☐ Unsatisfactory ☐

Q13: If you answered least profitable to both Q4 and Q5, briefly discuss how you can adjust the menu or menu item(s)
to improve popularity, sales and customer satisfaction.

N/A

Satisfactory ☐ Unsatisfactory ☐

Feasibility checklist

Dish name 1:(butter Chicken) Dish name 2: (Lamb kofta) Dish name 3: ( Tandoori
Paneer tikka)

Feasibility criteria Yes / no & comments Yes / no & comments Yes / no & comments

Does the dish match the Yes Yes Yes (this offer vegetarian
organisation’s menu type, service variety to customer)
style and cuisine?

Is the dish suitable for customer Yes, The customer who like Yes, it gives spicy and hot Yes. This dish can be served as
profile? creamy and rich taste. favours. it was good for those entrée or main. The gravy can
who like hot and spicy things be added on customer request.
It can be mild, spicy or extra
spicy.

Is the dish unique to create an edge Yes. This recipe is made with The goat curry is dish which is Yes, it is unique because it is
over competitors? own spices mixture made in not available on every good for vegetation and vegan
restaurant and it gives better restaurant and our goat is customer. Some extra
smoky taste than others. unique. vegetable can be added on
customer request.

Does the dish match kitchen staff Yes. There are 4 different chefs Yes. Yes. It was easy but time
skill levels? who are specialized in different consuming. It is absolutely
dishes. matched with staff skill.

Is there adequate small and large Yes. There is not much Yes. We have chopper, grill, Yes. This dish required fryer,
equipment? requirement of more equipment and tandoor for roasting. tandoor and cooking
but still we have all the equipment. We have all the
required equipment equipment.
Are key ingredients seasonally Yes. All the ingredients are Yes. Goat meat is available Yes. Cheese , capsicum, and
available? available for whole years. whole year but in summer or other vegetable are available
near Christmas, it is very but if some vegetable are
expensive. expensive can be replaced with
other except capsicum.

Culinary and nutritional balance checklist

Dish name Colour Main Flavour Cooking Texture Size & Temperature
method(s) shape
ingredient(s)

Butter chicken Creamy orange Chicken, yogurt, Mild and Roasting, Thick gravy small Above 60
thickened creamy sautéing chicken degree.
cream, salt, pieces in
paper gravy

Samosa Golden Brown Potatoes, peas, Spicy Deep Fry Dry Triangle Above 70
onion, Red degree
chilly

Ras gulla White Sugar, cottage Sweet Boiling, soft and Round 1 to 5 degree
cheese, Milk, Rubbing juice
Water

Gulab jamun Dark Brown Plain flour, Sweet Frying spongy and Round Can be served
semolina, Milk, soft hot and cold.
milk powder,
sugar

Panner Tikka Light orange Cottage cheese, salty Roasting, Thick gravy triangle Above 60
masala capsicum, sautéing cubes degree.
carrot, cream

Mix veg Multicolour capsicum, sweet and Fry and Dry multiple Above 60
carrot, peas, salty sautéing degree
shapes
cauliflower,

Menu evaluation checklist

Feasibility criteria Evaluation notes

Does the menu match the organisation’s menu type, Yes, it is fine dining and can also be a take away, and different cuisines are
service style and cuisine? available.

Does the menu match customer preferences according Yes, it match the customer profile average income $45000.
to sales data and customer profile?
Is the menu unique to create an edge over competitors? Yes, we are providing the best service according to customer needs so customer
can feel more comfortable.

Is there an adequate number of kitchen staff to prepare Yes, It’s compulsory to hire adequate staff to provide better service on proper
and produce menu during peak service periods? timing and they can get quick service.

Do kitchen staff have appropriate knowledge and skills Yes, offcourse kitchen staff has appropriate knowledge and skills to prepare and
to prepare and produce menu items? produce menu items, because people hire specialised staff they have good
knowledge in particular area.

Is there adequate small and large equipment to meet Yes, proper equipment makes life easier, we can meet the for menu items easily.
demand for menu items during peak service periods?

Are there a variety of cooking methods used to Yes, chicken can be roast in an oven, tandoor or grilled if there is heavy load in
distribute the load across available equipment? any particular equipment.

Are there a variety of fresh, high-quality ingredients Yes, if we are using fresh vegetables and good quality meat and frozen
across dishes and the menu to give nutritional balance? ingredients, definitely the menus to give proper nutritional balance

Are there a variety of alternatives on the menu to meet Yes, there is some alternatives available dietary required customer. For instance
dietary and nutritional requests? paneer tikka replace with the tofu tikka OR Sugar can be replace with the honey
in sweet dishes.

Dish evaluation feedback form

Menu: Main Course Evaluation panel member name: Suman jot Date: 13/12/2018

Evaluation criteria Dish name: Butter chicken Dish name: panner

Comments Comments

Visual presentation Excellent, garnish with coriander and cream. Excellent, garnish with finely chopped onion and
coriander.

Taste little sweet and sour Hot spicy

Texture Thickened thick gravy with Paneer cuts

Temperature Above 60 degree Above 60 degree

Cooking method / time 1 hour/ Roasting and sautéing 1 hour/ Roasting and gravy making

Portion size Main course Main course

Meets organisational Yes, This dish is suitable for all type of customer. Yes, This dish is suitable for vegetarian people.
standards

Suitability to customer it is suitable for all age group people, because it is It is mostly preferred by teenagers and adults, because
profile creamy and mild. it is hot spicy dish.