Jashan preet kaur 2543 SITHKOP015

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Australian College of Trade *

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BSBCMM201

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Economics

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Nov 24, 2024

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docx

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29

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Name: Jashan preet kaur Student id: 2543 SITHKOP015 Consider your local market. Who are your customers? What are their preferences? It is important that you consider your clients as you will need to explain why you chose your dishes, including outline the demographics of your clients For all other dishes, identify and follow instructions from your client (your assessor) to determine specific requirements of menu. Talk with your client's base (or your assessor for menu's 2, 3, 6, 8) to gather enough information to help you develop a quality menu. Take into account menu balance, variety and feedback given on dishes Complete production schedule for menus, and calculate production costs for dishes (including cost of labour, materials and overheads) Discuss your choices with others, consider their opinions but make your own decision on what to include Include item descriptions and ensure proper use of terminology for style of menu Estimate of labour costs and labour cost control methods to be implemented Define the portion sizes - taking into account costs and potential wastage Your menu's are not required to be professionally published, but may be submitted as part of your report that includes the evidence outlined below: Evidence Summary For each menu. in total), you are to submit A full customer summary (who is the customer, age range, gender, income level, social /cultural backgrounds/buying power) including food preferences (eating habits, cultural / ethical influences, popular menu items) A full menu with descriptions of each dish
A production schedule Dish costings (using current supply and production costs) Portion control and yield testing procedures Final sale price for each dish (showing profit margins) Menu 1: À la Carte Dinner Menu - Classical Sequencing Customer Group: Young Professionals in a Urban Area Demographics: Age Range: 25-35 Gender: Mixed Income Level: Moderate to High Social/Cultural Background: Diverse urban professionals Buying Power: Willing to spend on quality dining experiences Food Preferences: Eating Habits: Health-conscious, enjoy a mix of global cuisines Cultural/Ethical Influences: Appreciate sustainable and ethically sourced ingredients Popular Menu Items: Fusion dishes, shared plates, craft cocktails Menu: Starters: Avocado Tartare with Quinoa Crisps Mushroom Arancini with Truffle Aioli: Tuna Poke Bowl:
Edamame Hummus with Crudites: Crispy Calamari with Lemon Garlic Aioli: Main Courses: 7. Grilled Salmon with Lemon Dill Sauce: Salmon fillet grilled to perfection, topped with a refreshing lemon dill sauce. Miso Glazed Cod with Soba Noodles: Beef Tenderloin Medallions with Red Wine Reduction: Vegetarian Stuffed Bell Peppers Chicken Marsala with Wild Mushroom Risotto: Sautéed Desserts: 12. Chocolate Lava Cake with Vanilla Ice Cream: Lemon Berry Cheesecake Tiramisu. Extras and Drinks: Garlic Truffle Fries Cucumber Mint Cooler Passionfruit Mojito: Grilled Salmon with Lemon Dill Sauce Production Schedule: Avocado Tartare with Quinoa Crisps Prep Time: 20 minutes Cooking Time: 0 minutes (assembly) Total Time: 20 minutes Mushroom Arancini with Truffle Aioli
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Prep Time: 25 minutes Cooking Time: 15 minutes Total Time: 40 minutes Tuna Poke Bowl Prep Time: 15 minutes Cooking Time: 10 minutes Total Time: 25 minutes Edamame Hummus with Crudites Prep Time: 15 minutes Cooking Time: 20 minutes Total Time: 35 minute Crispy Calamari with Lemon Garlic Aioli Prep Time: 25 minutes Cooking Time: 15 minutes Total Time: 40 minutes Miso Glazed Cod with Soba Noodles Prep Time: 20 minutes Cooking Time: 25 minutes Total Time: 45 minutes Beef Tenderloin Medallions with Red Wine Reduction Prep Time: 30 minutes Cooking Time: 40 minutes Total Time: 70 minutes Vegetarian Stuffed Bell Peppers Prep Time: 20 minutes
Cooking Time: 10 minutes Total Time: 30 minutes Chicken Marsala with Wild Mushroom Risotto Prep Time: 30 minutes Cooking Time: 40 minutes Total Time: 70 minutes Lemon Berry Cheesecake Prep Time: 10 minutes Cooking Time: 20 minutes Tiramisu Cooking Time: 25 minutes Total Time: 45 minutes Garlic Truffle Fries Prep Time: 15 minutes Cooking Time: 15 minutes Total Time: 30 minutes Cucumber Mint Cooler Prep Time: 20 minutes Cooking Time: 0 Total Time: 45 minutes
Passionfruit Mojito Prep Time: 15 minutes Cooking Time: 0 minutes Total Time: 15 minutes Grilled Salmon with Lemon Dill Sauce Prep Time: 25 minutes Cooking Time: 30 minutes Total Time: 55 minutes Dish Costings (Estimated cost per portion): Sale Prices (Suggested):Assuming a standard restaurant profit margin of 30-40%, the sale prices can be calculated by adding the cost to the desired profit margin. Salmon: $7.00 Lemon, dill, and sauce ingredients: $3.00 Labor: $3.50 Overheads: $2.00 Total Cost: $15.50 Miso Glazed Cod with Soba Noodles: Cod: $6.00 Miso glaze, soba noodles: $3.50 Labor: $3.00
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Overheads: $1.50 Total Cost: $14.00 Beef Tenderloin Medallions with Red Wine Reduction: Beef tenderloin: $9.00 Red wine, reduction ingredients: $4.00 Labor: $4.50 Overheads: $2.50 Total Cost: $20.00 Vegetarian Stuffed Bell Peppers: Bell peppers, quinoa, black beans: $5.00 Cheese and other seasonings: $3.00 Labor: $2.50 Overheads: $1.50 Total Cost: $12.00 Chicken Marsala with Wild Mushroom Risotto: Chicken, mushrooms, risotto ingredients: $8.00 Marsala wine and sauce ingredients: $3.50 Labor: $4.00 Overheads: $2.00 Total Cost: $17.50
Desserts Chocolate Lava Cake with Vanilla Ice Cream: Chocolate, cake ingredients: $4.50 Vanilla ice cream: $2.00 Labor: $3.00 Overheads: $1.50 Total Cost: $11.00 Lemon Berry Cheesecake: Cheesecake ingredients: $6.00 Mixed berries: $3.50 Labor: $4.00 Overheads: $2.00 Total Cost: $15.50 Tiramisu : Ladyfingers, mascarpone, coffee: $5.00 Cocoa powder and other ingredients: $3.50 Labor: $3.50 Overheads: $1.50 Total Cost: $13.50 Extras and Drinks:
Garlic Truffle Fries: Fries, garlic, truffle oil: $4.00 Labor: $2.00 Overheads: $1.00 Total Cost: $7.00 Cucumber Mint Cooler: Cucumber, mint, other ingredients: $2.50 Labor: $1.50 Overheads: $0.50 Total Cost: $4.50 Passionfruit Mojito: Passionfruit, mint, other ingredients: $3.50 Labor: $2.00 Overheads: $1.00 Total Cost: $6.50 Final Sale Price for Each Dish: Consider a desired profit margin of 30%. Avocado Tartare with Quinoa Crisps: $8.00 + ($8.00 \times 0.30) = $10.40 Mushroom Arancini with Truffle Aioli: $9.50 + ($9.50 \times 0.30) =
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$12.35 Tuna Poke Bowl: $13.00 + ($13.00 \times 0.30) = $16.90 Edamame Hummus with Crudites: $9.50 + ($9.50 \times 0.30) = $12.35 Crispy Calamari with Lemon Garlic Aioli: $12.50 + ($12.50 \times 0.30) = $16.25 Main Courses: Grilled Salmon with Lemon Dill Sauce: $15.50 + ($15.50 \times 0.30) = $20.15 Miso Glazed Cod with Soba Noodles: $14.00 + ($14.00 \times 0.30) = $18.20 **Beef Tenderloin Medallions with Red Wine Menu 2: Buffet Breakfast Menu for New 3-Star Hotel Customer Group: Hotel Guests Demographics: Age Range: All ages Gender: Mixed Income Level: Varied Social/Cultural Background: Diverse, including tourists and business travelers Buying Power: Moderate to High Food Preferences: Eating Habits: Quick and convenient breakfast options Cultural/Ethical Influences: Varied international tastes
Popular Menu Items: Balanced breakfast choices, fresh fruits, pastries, and hot beverages Menu: Hot Section: Classic Scrambled Eggs Crispy Bacon Strips Sausage Links Hash Browns: Vegetarian Omelette Cold Section: Fresh Fruit Platter Assorted Yogurts. Cheese and Cold Cuts Platter Smoked Salmon Platter Bakery Section: Assorted Pastries Selection of Breads Hot Waffles with Toppings: Beverages: Freshly Squeezed Juices Coffee Station: Smoothie Bar Hot Section: Classic Scrambled Eggs
Crispy Bacon and Sausages Hash Browns with Herbs Production Schedule: Hot Section Classic Scrambled Eggs Prep Time: 10 minutes Cooking Time: 5 minutes Crispy Bacon Strips Prep Time: 15 minutes Cooking Time: 15 minutes Sausage Links Prep Time: 10 minutes Cooking Time: 15 minutes Hash Browns Prep Time: 10 minutes Cooking Time: 20 minutes Vegetarian Omelette Prep Time: 10 minutes Cooking Time: 5 minutes
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Cold Section: Fresh Fruit Platter Prep Time: 15 minutes Assorted Yogurts Prep Time: 15 minutes Cheese and Cold Cuts Platter Prep Time: 15 minutes Smoked Salmon Platter Prep Time: 10 minutes Bakery Section : Croissants and Danish Pastries: Prep Time: 15 minutes Assorted Pastries Selection of Breads Prep Time: 15 minutes Hot Waffles with Toppings: Prep Time: 15 minutes Beverages: Freshly Squeezed Juices Prep Time: 10 minutes Coffee Station Brewing Time: 5 minutes per coffee type
Smoothie Bar Prep Time: 10 minutes Dish Costings (Estimated cost per portion): Sale Prices (Suggested): Assuming a standard restaurant profit margin of 30-40%, the sale prices can be calculated by adding the cost to the desired profit margin. Eggs: $1.50/dozen Milk, salt, and pepper: $1.00 Labor: $2.00 Overheads: $1.00 Total Cost: $5.50 Crispy Bacon Strips: Bacon: $3.00/pack Labor: $2.50 Overheads: $1.50 Total Cost: $7.00 Sausage Links: Sausages: $4.00/pack Labor: $2.50
Overheads: $1.50 Total Cost: $8.00 Hash Browns: Potatoes, oil, salt, and pepper: $2.50 Labor: $2.00 Overheads: $1.00 Total Cost: $5.50 Vegetarian Omelette: Eggs, vegetables, cheese: $3.00 Milk, salt, and pepper: $1.00 Labor: $2.50 Overheads: $1.50 Total Cost: $8.00 Cold Section: Fresh Fruit Platter: Seasonal fruits: $8.00 Labor: $3.00 Overheads: $2.00 Total Cost: $13.00 Assorted Yogurts:
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Yogurts, granola, honey: $6.00 Labor: $2.50 Overheads: $1.50 Total Cost: $10.00 Cheese and Cold Cuts Platter : Assorted cheeses, cold cuts: $12.00 Labor: $3.00 Overheads: $2.00 Total Cost: $17.00 Smoked Salmon Platter: Smoked salmon, cream cheese, capers, bagels: $15.00 Labor: $4.00 Overheads: $3.00 Total Cost: $22.00 Bakery Section: Assorted Pastries: Croissants, Danish pastries, muffins: $10.00 Labor: $3.00 Overheads: $2.00 Total Cost: $15.00
Selection of Breads: Sliced bread, bagels, rolls: $5.00 Spreads: $3.00 Labor: $2.00 Overheads: $1.00 Total Cost: $11.00 Hot Waffles with Toppings: Waffle batter, toppings: $8.00 Labor: $3.00 Overheads: $2.00 Total Cost: $13.00 Beverages: Freshly Squeezed Juices: Oranges, apples, grapefruits: $10.00 Labor: $2.00 Overheads: $1.00 Total Cost: $13.00 Coffee Station: Coffee beans, milk, sugar: $7.00
Labor: $2.50 Overheads: $1.50 Total Cost: $11.00 Smoothie Bar: Assorted fruits, yogurt, ice: $12.00 Labor: $3.00 Overheads: $2.00 Total Cost: $17.00 Menu 3: Sweet or Savory Degustation Menu Customer Group: Food Enthusiasts Demographics: Age Range: 25-45 Gender: Mixed Income Level: Moderate to High Social/Cultural Background: Diverse food enthusiasts, appreciative of culinary innovation Buying Power: Willing to pay for a unique dining experience Food Preferences: Eating Habits: Adventurous, open to trying new flavors and textures
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Cultural/Ethical Influences: Appreciation for sustainable and locally sourced ingredients Popular Menu Items: Exquisite and innovative dishes, presentation is key Menu: Amuse-Bouche: Mango Avocado Gazpacho: Seared Scallop with Truffle Foam Cauliflower Steak with Romesco Sauce: Citrus Sorbet Intermezzo: Lobster Ravioli with Saffron Cream: Grilled Quail with Blackberry Reduction: Palate Cleanser - Basil-Lime Granita: Wagyu Beef Medallions with Truffle Risotto: Chocolate Fondant with Raspberry Coulis: Artisan Cheese Platter: Amuse-Bouche: Amuse-Bouche: Mango Avocado Gazpacho: Preparation: 20 minutes
Seared Scallop with Truffle Foam Preparation: 30 minutes Cooking Time: 45 minutes Cauliflower Steak with Romesco Sauce Preparation: 40 minutes Chilling Time: 4 hours or overnight Citrus Sorbet Intermezzo Preparation: 30 minutes Cooking Time: 20 minutes Lobster Ravioli with Saffron Cream Preparation: 15 minutes Freezing Time: 4-6 hours or overnight Grilled Quail with Blackberry Reduction Preparation: 30 minutes Sous Vide Cooking Time: 2 hours Final Cooking Time: 15 minutes Palate Cleanser - Basil-Lime Granita Preparation: 30 minutes Cooking Time: 30 minutes Wagyu Beef Medallions with Truffle Risotto Preparation: 25 minutes Setting Time: 2 hours or until firm Chocolate Fondant with Raspberry Coulis
Preparation: 25 minutes Baking Time: 12 minutes Dish Costings (Estimated cost per portion) Sale Prices (Suggested): Assuming a standard restaurant profit margin of 30-40%, the sale prices can be calculated by adding the cost to the desired profit margin. Ingredients: $3.00 Labor: $2.50 Overheads: $1.50 Total Cost: $7.00 Mango Avocado Gazpacho: Ingredients (mango, avocado, spices): $8.00 Labor: $3.00 Overheads: $2.00 Total Cost: $13.00 Seared Scallop with Truffle Foam: Ingredients (scallop, truffle, foam ingredients): $12.00 Labor: $4.00
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Overheads: $3.00 Total Cost: $19.00 Cauliflower Steak with Romesco Sauce: Ingredients (cauliflower, romesco sauce ingredients): $10.00 Labor: $3.50 Overheads: $2.50 Total Cost: $16.00 Citrus Sorbet Intermezzo: Ingredients (citrus fruits): $6.00 Labor: $2.00 Overheads: $1.00 Total Cost: $9.00 Lobster Ravioli with Saffron Cream: Ingredients (lobster, pasta, saffron cream ingredients): $18.00 Labor: $5.00 Overheads: $4.00 Total Cost: $27.00 Grilled Quail with Blackberry Reduction: Ingredients (quail, blackberry reduction ingredients): $15.00 Labor: $4.50
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Overheads: $3.50 Total Cost: $23.00 Palate Cleanser - Basil-Lime Granita: Ingredients (basil, lime): $5.00 Labor: $2.00 Overheads: $1.00 Total Cost: $8.00 Wagyu Beef Medallions with Truffle Risotto: Ingredients (Wagyu beef, risotto ingredients): $25.00 Labor: $6.00 Overheads: $5.00 Total Cost: $36.00 Chocolate Fondant with Raspberry Coulis: Ingredients (chocolate, raspberry coulis ingredients): $10.00 Labor: $3.50 Overheads: $2.50 Total Cost: $16.00 Artisan Cheese Platter: Ingredients (assorted cheeses, accompaniments): $20.00 Labor: $5.00
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Overheads: $4.00 Total Cost: $29.00 Total Cost for the Full Menu: $213.00 Menu 4: Table d'hôte Dinner Menu Customer Group: Urban Professionals Demographics: Age Range: 25-45 Gender: Mixed Income Level: High Social/Cultural Background: Diverse urban professionals, appreciate modern dining experiences Buying Power: Willing to spend on high-quality, contemporary cuisine Food Preferences: Eating Habits: Prefer convenient, well-balanced, and visually appealing dishes Cultural/Ethical Influences: Appreciation for sustainable and locally sourced ingredients Popular Menu Items: Fusion of flavors, global influences, and innovative presentation Menu: Starters:
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Truffle Parmesan Fries Caprese Salad with Balsamic Glaze Spicy Tuna Tartare Vegetable Spring Rolls with Sweet Chili Sauce Main Courses: 5. Pan-Seared Sea Bass with Lemon Caper Sauce: Miso Glazed Eggplant with Quinoa: Lamb Chops with Rosemary Demi-Glace: Chicken Piccata with Artichokes:. Wild Mushroom Risotto with Truffle Oil: Desserts: 10. Matcha Green Tea Tiramisu: Salted Caramel Chocolate Tart: Citrus Panna Cotta with Berry Compote: Production Schedule Truffle Parmesan Fries Prep Time: 20 minutes Cooking Time: 15 minutes Caprese Salad with Balsamic Glaze
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Prep Time: 15 minutes Spicy Tuna Tartare Prep Time: 20 minutes Cooking Time: 30 minutes Vegetable Spring Rolls with Sweet Chili Sauce: Prep Time: 20 minutes Cooking Time: 20 minutes Dish Costings (Estimated cost per portion): Sale Prices (Suggested): Assuming a standard restaurant profit margin of 30-40%, the sale prices can be calculated by adding the cost to the desired profit margin. Ingredients: $4.00 Labor: $2.50 Overheads: $1.50 Total Cost: $8.00 Caprese Salad with Balsamic Glaze:
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Ingredients: $6.00 Labor: $2.00 Overheads: $1.00 Total Cost: $9.00 Spicy Tuna Tartare Ingredients: $10.00 Labor: $3.00 Overheads: $2.00 Total Cost: $15.00 Vegetable Spring Rolls with Sweet Chili Sauce Ingredients: $8.00 Labor: $3.50 Overheads: $2.50 Total Cost: $14.00 Main Courses: Pan-Seared Sea Bass with Lemon Caper Sauce Ingredients: $15.00 Labor: $5.00 Overheads: $3.00
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Total Cost: $23.00 Miso Glazed Eggplant with Quinoa Ingredients: $12.00 Labor: $4.00 Overheads: $2.50 Total Cost: $18.50 Lamb Chops with Rosemary Demi-Glace Ingredients: $20.00 Labor: $6.00 Overheads: $4.00 Total Cost: $30.00 Chicken Piccata with Artichokes Ingredients: $18.00 Labor: $5.00 Overheads: $3.50 Total Cost: $26.50 Wild Mushroom Risotto with Truffle Oil Ingredients: $14.00 Labor: $4.50
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Overheads: $3.00 Total Cost: $21.50 Desserts: 10. Matcha Green Tea Tiramisu: - Ingredients: $15.00 - Labor: $4.00 - Overheads: $3.00 - Total Cost: $22.00 Salted Caramel Chocolate Tart Ingredients: $12.00 Labor: $3.50 Overheads: $2.50 Total Cost: $18.00 Citrus Panna Cotta with Berry Compote Ingredients: $8.00 Labor: $2.50 Overheads: $1.50 Total Cost: $12.00 Total Cost for the Full Menu: $243.50
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