IDD 1171

Activity 1 Part A Menu types Questions Customer preferences À la carte Do you have any requirement regarding special dietary? What is your age? What is your maximum budget to order entrée dish? What cultural background do you belong? Buffet How much spice level do you want in the food? What is your age? How many people are coming to join you? What is your preference for the dessert? Cyclical How much money would you like to spend for a person? Which type of main course dish you would love to eat? What cultural background do you belong? What type of dessert would you love to eat? Degustation What is your age? How many entrée dishes would you love to eat? Which booking did you make? How much spice level do you want in the food? Ethnic Which type of dessert you would love to eat? How much money would you love to spend for the main course? What is your demographic background? What is your age? Set Which booking did you make? How many people are coming to join you? What is your age? Is there any dietary request? Table d’hôte Which background do you belong? Which place the restaurant is located? Do you have any requirement regarding special dietary? How much money would you love to spend for a person? Seasonal What is your age? What type of seasonal foods would you love to eat? How much spice level do you want in the food? Which demographic background do you belong? Part B Customer 1 Menu types Questions Customer preferences À la carte Do you have any requirement regarding special dietary? Dairy free

What is your age? 23 What is your maximum budget to order entrée dish? $35 What cultural background do you belong? Indian Buffet How much spice level do you want in the food? High What is your age? 31 How many people are coming to join you? 3 adults What is your preference for the dessert? Strawberry ice cream Cyclical How much money would you like to spend for a person? $30 Which type of main course dish you would love to eat? Non-vegetarian What cultural background do you belong? Indian What type of dessert would you love to eat? Chocolate cake Degustation What is your age? 28 How many entrée dishes would you love to eat? Chilli chicken Which booking did you make? Lunch How much spice level do you want in the food? Medium Ethnic Which type of dessert you would love to eat? Kesar kulf How much money would you love to spend for the main course? $45 What is your demographic background? Indian What is your age? 32 Set Which booking did you make? Dinner How many people are coming to join you? 4 What is your age? 25 Is there any dietary request? No Table d’hôte Which background do you belong? Indian Which place the restaurant is located? Industrial area Do you have any requirement regarding special dietary? No How much money would you love to spend for a person? $30 Seasonal What is your age? 37 What type of seasonal foods would you love to eat? Fish with chips How much spice level do you want in the food? High Which demographic background do you belong? Indian Customer 2 Menu types Questions Customer preferences À la carte Do you have any requirement regarding special dietary? Sugar free What is your age? 25 What is your maximum budget to order entrée dish? $30 What cultural background do you belong? North Indian Buffet How much spice level do you want in the food? Low What is your age? 22 How many people are coming to join you? 3 What is your preference for the dessert? Vanilla ice cream Cyclical How much money would you like to spend for a $40

Ethnic Which type of dessert you would love to eat? Chocolate ice cream How much money would you love to spend for the main course? $50 What is your demographic background? South Indian What is your age? 34 Set Which booking did you make? Dinner How many people are coming to join you? 4 What is your age? 32 Is there any dietary request? No Table d’hôte Which background do you belong? South Indian Which place the restaurant is located? School area Do you have any requirement regarding special dietary? No How much money would you love to spend for a person? $35 Seasonal What is your age? 24 What type of seasonal foods would you love to eat? Chilli lamb How much spice level do you want in the food? High Which demographic background do you belong? South Indian Activity 2: Plan menus Meeting agenda Date/Time: 20.04.2023, 11 AM Location: Conference Room Chairperson: Mr. A Meeting Attendees: Full names and roles Restaurant owner, restaurant manager and staffs. Agenda Item/Topic Discussion/Outcomes Action Officer Due Date Welcome Heartly welcome to all of you. We are conducting this meeting today to plan the food menu and also to analyse the foodservice preferences of customers. Staff 20.04.202 3 ( Agenda item 1) A survey had been conducted by one of our staff and by evaluating the outcome, we Manager 20.04.202 3

Explanation of the preferences of customers for each menu and also to check the dish merits of each menu. have found that maximum numbers of customers are from Indian background and they are interested to pay around $40-$50 for the main course. ( Agenda item 2) Asking the owner and manager of the restaurant about their cuisine and service style. Choose a balanced food production and variety of dishes for the service style. All the ingredients that will be used to prepare the dishes must be fresh in quality as it will meet the customer satisfaction. Manager will perform the costing for every ingredient of every dish and also, he will check the final cost and the preparation time of the dish. So, the dish can be served quickly. Manager 20.04.202 3 ( Agenda item 3) Collection of feedback about the enhancement that can be do to the already chosen dishes. Document of the finalized menu for each menu type. Thank you participating the meeting and provide valuable suggestion. So, I would like to hear honest feedback about the enhancement of the dishes. Manager: We will monitor the preparation time properly and try to meet the demand of the customers. We should remove the dishes from the menu that are no longer available. Owner: The restaurant should concentrate on the Indian cuisine. I will conduct a meeting with the manager as soon as possible and will also arrange training sessions for the staff regarding the customer service and menu Staff 20.04.202 3

No. Points Discussed Actions Suggested Target Date 1 Recommendations about menu items Discussion has been done for those dishes which would provide more profit to the business and also be in the customer demand. 26.04.2023 2 Customer preferences Discussion has been done regarding the restaurant’s cuisine and service style and give recommendations related to menu items. 26.04.2023 3 Feedback from meeting attendees Received feedback from all the participants and also finalised the menu of the restaurant. 26.04.2023 Signature of attendee 1: Signature of attendee 2: Signature of attendee 3: Signature of attendee 4: Menu plans Menus Plan template Menu types Finalised Items À la carte Chilli fsh

Buffet Fish vindaloo Cyclical Vegetable stew with rice Degustation Prawn kormas Ethnic Paneer pakora Set Chocolate ice cream Table d’hôte Honey sesame chicken Seasonal Fried cauliflower Activity 3: Cost menus Part A Menu type Finalised Dishes Proposed components/ Individual Ingredients Calculat e portion yields Cost of Raw Ingredients Cost of Producin g Dish Cost- effective (Yes/No) À la carte Chili Fish 1 large capsicum 1 large onion 200 g fish 1 tbsp chili sauce 1 tbsp light soya sauce 1 tbsp dark soya sauce 1 tbsp vinegar 1/2 tsp sugar 1/2 tsp salt 1 tsp ginger paste 4 green chilies, chopped 2 tbsp refined oil 1 tsp lime juice 1 tbsp. corn flour 90% 70% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 0.30 0.40 5.00 0.34 0.45 0.23 0.32 0.30 0.11 0.10 0.40 0.20 0.40 0.25 0.30 9.10 Yes Buffet Fish vindaloo 500 g mix spices 500 g fish 1 onion, chopped 1 tablespoon tomato paste salt and pepper as per taste 100% 97% 70% 100% 100% 100% 1.50 7.50 0.40 0.30 0.20 0.35 10.25 Yes

Table d’hôte Honey sesame chicken 2 tsp honey 2 tsp sesame oil 200 g chicken 1 tbsp chilli sauce 1 tbsp light soya sauce 1 tbsp dark soya sauce 1 tbsp vinegar 1/2 tsp sugar 1/2 tsp salt 1 tsp ginger paste 4 green chillies, chopped 2 tbsp refined oil 1 tsp lime juice 1 tbsp. corn flour 90% 70% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 0.30 0.40 4.50 0.34 0.25 0.23 0.32 0.35 0.11 0.10 0.40 0.20 0.30 0.35 0.30 8.55 Yes Seasonal Fried cauliflower ½ Small cauliflower 1egg 25ml milk 125g all- purpose flour olive oil, herbs, and spices 70% 90% 50% 70% 100% 2.90 0.30 0.10 0.20 0.20 3.70 Yes Part B Profitability Template Menu types Cuisine Name Cost of Producing Dish Mark-ups Percentage Selling Price À la carte Chili Fish 9.10 70% 15.47 Buffet Fish vindaloo 10.25 70% 17.42 Cyclical Vegetable stew with rice 2.80 70% 4.76 Degustation Prawn kormas 10.10 70% 17.17 Ethnic Paneer pakora 3.80 70% 6.46

Set Chocolate ice cream 1.10 70% 1.87 Table d’hôte Honey sesame chicken 8.55 70% 14.53 Seasonal Fried cauliflower 2.10 70% 3.57 Activity 4: Write Menu Content Profitability Template Menu types Menu Content À la carte Chili fish In this part, the marinated pieces of pieces with the deep fred with combination of Indian spices and also tossed with the spicy sauce with dry chili and curry leaves. Buffet Fish vindaloo handmade, authentically hot vindaloo sauce applied to fsh. For those who appreciate spicy meals, highly recommended. Cyclical Vegetable stew with rice The streamed rice served with mixed vegetables. Degustation Prawn kormas

With a spicy chilli flavour, fried crispy cauliflower is presented. Activity 5: Evaluate Menu Success Task 1 Survey Questionnaire What did you like about our food menu? The most interesting thing that I liked in the Indian dishes. What did you dislike about our food menu? Not at all. If you would like to change one thing on our menu, what would that be? That would be the paneer tikka as that needs more grilling. Do you fnd the sequence of menu items suitable if not, why? Yes. Do you fnd the typography legible? Yes. Survey Questionnaire What did you like about our food menu? I have mainly liked the chili chicken. What did you dislike about our food menu? Nothing. If you would like to change one thing on our menu, what would that be?

The spices must be fried so the taste can be better. Do you fnd the sequence of menu items suitable if not, why? Yes. Do you fnd the typography legible? Yes. Survey Questionnaire What did you like about our food menu? I really liked the presentation of the dish. What did you dislike about our food menu? Nothing. If you would like to change one thing on our menu, what would that be? Every thing is perfect. Nothing to change. Do you fnd the sequence of menu items suitable if not, why? Yes Do you fnd the typography legible? Yes. Survey Questionnaire What did you like about our food menu? I mostly liked the spices of the food. What did you dislike about our food menu? Nothing. If you would like to change one thing on our menu, what would that be? That would be the change of paneer pakora to chicken pakora. Do you fnd the sequence of menu items suitable if not, why?

Which menu item you would like to remove? Everything is perfect. Which menu item can be improved? Nothing. Survey Questionnaire for Staff Which menu item you like the most? Prawn kormas. Which menu item you would like to remove? All dishes are perfect. Nothing to remove. Which menu item can be improved? Chili fsh. Survey Questionnaire for Staff Which menu item you like the most? Fish vindaloo. Which menu item you would like to remove? All dishes are perfect. Nothing to remove. Which menu item can be improved? Nothing. Survey Questionnaire for Staff Which menu item you like the most? Fried cauliflower. Which menu item you would like to remove? All dishes are perfect. Nothing to remove. Which menu item can be improved? None. Task 2 Menus Adjustment Template Menu types Cuisine Name Adjustment made Reasoning for adjustment New Selling Price

À la carte Daal fry I mainly utilised mustard oil instead of butter Cost of raw ingredients = $6.50 ½ kg yellow lentil -$3.50 2 tbsp ginger garlic paste - $0.40 1 tbsp Brown onion paste- $0.30 1/4 tsp Black pepper- $0.10 1/4 tsp Cumin powder- $0.25 1 tsp Coriander Leaves, chopped-$0.36 2 Tbsp butter 0.30 used oil-$0.20 Mix spices-$1.00 Vegan $6.40 x 20/100+$6.40=$7.68 Buffet Paneer 65 Paneer 65 cost of producing dish =$8.50 Chicken 65 Cost of producing dish =$10 The nonveg is needed instead of veg. $10x20/100+$10=$12 Cyclical Mushroom on toast 80g mushroom 2 p white bread Seasoning Eggs Grilled tomato (Cost of raw ingredients other than tomato and eggs= $1.20 +cost of 1 egg and 1 tomato=0.10+0.20= $1.50 It needs to add more ingredients. $1.50 *20/100+1.50 = $1.80 Degustation Prawn kormas Cost of producing dish=$10.10 Prawn moilee Cost of producing dish=$11.71 Need moilee of prawn $11.71x20/100+$11.71=$14.00 Ethnic Chocolate pudding Cost of producing dish=$1.40 Rice pudding Cost of producing dish =$1.40 Maximum customer is asking for the pudding. Set Palak paneer cost of producing dish with Need the paneer $4.40x20/100+$4.40=$5.28