SITHKOP004 Assessment 2

Student Name Pawan Gaire Student Number DC5545 Course Tittle Certificate IV in commercial Cookery Unit Code SITHKOP004 Unit Name Develop menus for special dietary requirements     A La Carte Menu (1) Entrée Meat balls It Is the Italian dish, made from beef and pork minks, slow cooked with the Neapolitan sauce. Served with the focaccia bread, basil pesto. 4 pcs ball $25 Calamari Lightly battered baby calamari with aioli and lemon Per serve $13.00   Ikan Bilis (GF) A traditional Singaporean street dish with roast peanuts, dried anchovies, belecan and Malaya Laksa Sambal. $13.00   Popiah Thin pastry skins filled with sliced chicken, prawns, shallots, vermicelli and bean sprouts. Served with a sweet soy sauce and ground fresh nuts. 2 per serve $14.00   Mains Barramundi Wild skinned barramundi fish served with mash and seasonal vegetable Per plate (GF) $29.00 Add Prawns $5.00   Fresh Seasonal Vegetables (V, Ve) Seasonal greens stir-fried with garlic, soy sauce and fresh chilli.$19.00   Beef Rendang Indonesian style beef curry. There are two varieties to choose from, spicy tomato base or aromatic dry coconut base. Medium to hot $28.00   Scotch Fillet and Prawns 300 gm steak Served with mash and stemmed vegetables and butter sauce. Per plate $35   Desserts Assorted Sorbet(GF, Low sugar, Low fat) Please ask your waiter for flavours available $12.00 3

Student Name Pawan Gaire Student Number DC5545 Course Tittle Certificate IV in commercial Cookery Unit Code SITHKOP004 Unit Name Develop menus for special dietary requirements A La Carte menu analysis Menu item Menu mix % Amount sold Food Cost % Food cost Seles price Menu cost Menu revenue                 Entrée’s               Garlic bread 8.3% 500 26% $2.5 0 $9.50 $1250 $4750 Salt and pepper calamari 8.3% 600 25% $6 $24 $3600 $14400 Wild mushroom arrancini 8.3% 600 27% $5 $18 $3000 $10800 Malaysian chicken satay 8.3% 800 27% $6 $22 $4800 $17600 Mains               Fish and chips 8.3% 1000 27% $8 $29 $8000 $29000 Butter chicken 8.3% 800 30% $9 $30 $7200 $24000 Margherita pizza 8.3% 700 30% $6 $19.50 $4200 $13650 Vietnamese style grilled beef salad 8.3% 700 30% $6 $19.50 $4200 $13650 Desserts               Affogato 8.3% 1000 25% $3 $12 $3000 $12000 Hot Chocolate Marbre 8.3% 600 29% $5 $17 $3000 $10200 Crème Caramel 8.3% 800 30% $4 $13 $3200 $10400 Raspberry Pistachio Macaroon 8.3% 900 26% $4 $15 $3600 $13500   Total dishes sold     9000                           TOTAL Food Cost percentage %     28.30%           TOTALS     $50300     $173950         Retirement village cycle menu Breakfast $18.00 per Person Mon Tue Wed Thu Fri Sat Sun Oatmeal ， Hard Boiled Egg ， Tuna Salad ， Veg Soup Mushroom Cup Soup ， Cauliflower & Peppers ， White Toast ， Boiled Egg ， Beef Soup, Raisin Toast, Relish Plate, Boiled Egg, Tuna Salad, Vegetable Rice Soup, Wheat Toast, Scrambled egg, Sausage Link, Poached Egg, Veg Soup, Cauliflower & Peppers Mixed Green Salad, Roast Beef, Mushroom Cup Soup, Boiled Egg Vegetable Rice Soup, Roast Beef, Tuna Salad, Scrambled egg Strawberry Juice, Milk, Coffee, Hot Tea Prune Juice, Milk, Coffee, Hot Tea Cranberry Juice, Milk, Coffee, Hot Tea Banana Juice, Milk, Coffee, Hot Tea Celery juice, Milk, Coffee, Hot Tea Carrot Juice, Milk, Coffee, Hot Tea Blueberries Juice, Milk, Coffee, Hot Tea Lunch $25.00 per Person Mon Tue Wed Thu Fri Sat Sun Chicken with Mushroom Sauce, Sauteed Spinach, Mashed Potatoes, Cauliflower Veal Parmesan, Sliced Carrots, Parslied New Potatoes, Italian Beef Seasoned Green Peas, Lemon Pepper Cod, Stewed Tomatoes, Whipped Potatoes Crispy Herb Chicken, Steamed Broccoli, Baked Potato, Spanish Omelet Turkey Dijonnaise, Fresh Cut Green Beans, Herb Roasted Potatoes, Farmers Sausage Buttered Cabbage, Mashed Potatoes, Chicken with Mushroom Sauce, Cauliflower Swiss Steak, Seasoned Green Peas, Seasoned Zucchini, Parisienne Potatoes Hot Tea, Coffee, Almond Milk, Chilled Diced Pears, Hot Tea, Hot Tea, Coffee, Almond Milk, Hot Tea, Coffee, Soya Milk, Hot Tea, Coffee, Almond Milk, Hot Tea, Coffee, Soya Milk Hot Tea, Coffee, Almond Milk, 6