Plan and Cost Basic Menus: A Comprehensive Assessment Guide

SITHKOP002- Plan and cost basic menus- Assessment 2 A La Carte Menu Entrees Salt & Pepper Calamari 10.5 Flash fried in our own spice blend with garlic aioli Garlic King Prawns 12.5 Seared king prawns in a classic white wine and cream sauce with steamed rice Chicken Souvlaki 12.5 Greek style chicken skewers served with steamed rice, tzatziki and a rich Napoli sauce Slow Braised Pork Rib Loin 13 Served on a bed of warm tomato salsa with a fresh mint pesto Bruschetta Italiano 8.5 Balsamic infused tomato and onion salsa fresh basil and fetta Mains Beer Battered Catch of the day 25 With fires, garden salad and homemade tartare sauce (also available grilled or oven baked) Veal Scaloppini 26 Traditional Italian mushroom and marsala sauce served with garlic mash and steamed vegetable Melba’s Rack of Lamb 35 Tender 5 point lamb rack with a mustard and rosemary crust served with a red wine jus on a garlic mash with freshly minted vegetable Crispy Skinned Salmon 28 Fresh Tasmanian salmon served on wilted baby spinach, steamed asparagus and béarnaise sauce with garlic mash Caesar Salad 15 Crisp cos heart, bacon, egg, parmesan, anchovies, croutons, and homemade Caesar dressing with chicken 19 with smoked salmon 20 with king prawns 21 with a salt and pepper calamari 20 Desserts Tiramisu 6 Classic Italian Lemon Cheesecake 6 Whipped cream, strawberry sauce, mixed berries Delize Del Diavolo 6 Layers of crumbled meringue, talian vanilla gelato, mixed berries, raspberry coulis & shipped cream Chocolate Fudge Cake 6 Whipped cream, chocolate sauce, mixed berries Italian Gelato 8 Four scoops of artisan gelato, whipped cream, strawberry or chocolate sauce

SITHKOP002- Plan and cost basic menus- Assessment 2 Buffet Menu Entrees Norwegian Smoked Salmon Jellyfish and Japanese Octopus Italian Seafood Platter Com & Ham Salad Chicken Waldorf salad Mains Roast sirloin of Beef, Red wine gravy Grilled snapper with Capers, Sun dried tomato and Lemon Sauce Indian curry chicken Seasonal Vegetable with Mushroom Seafood spaghetti with tomato sauce Desserts Fresh fruit platter Strawberry tart French vanilla ice cream Baileys cheese cake Banana pancake $25 Per Person

SITHKOP002- Plan and cost basic menus- Assessment 2 Weekly Cyclical Menu Week Meal Monday Tuesday Wednesday Thursday Friday Saturday Sunday 1 B BACON SAUSAGE PATTIES GRILELD HAM CANNED LUNCHEON MEAT BACON GROUND BEEF BACON L GROUND BEEF CANNED SALMON, COOKED BONELESS HAM PREFORMED BEEF PATTIES PORK ROAST SWISS STEAK FRANKFURTE -RS CHICKEN, CUT-UP D PORK SLICES BEEF ROAST BONELESS TURKEY GROUND BEEF PEPPERONI (PIZZA) PERCH, SHRIMP, FISH, PORTIONS, COOKED BONELESS HAM POT ROAST PREFORM -ED PATTIES 2 B SAUSAG E PATTIES BREAKFA ST STEAKES BACON CORNED BEEF HASH SAUSAGE PATTIES BACON CANNED HAM L CORNED BEEF HASH PREFORM ED BEEF PATTIES FISH PORTIONS, SALAMI, CANNED HAM, CHEESE (SUBS) DICED PORK COOKED BONELES S HAM DICED BEEF BONELES S TURKEY D SWISS STEAK PORK SLICES CHICKEN, CUT-UP BEEF ROAST LIVER GROUND BEEF PORK ROAST POT ROAST 1. SHOW THE CUT OR TYPE OF MEAT, FISH, OR POULTRY PLANEND FOR EACH MEAL, NOT THE RECIPIE NUMBER. 2. PLAN AN EVEN DISTRIBUTION OF ENTREES TO PREVENT MENUS FROM BECOMING “PORK HEAVY” OR “BEEF HEAVY”. Degustion Menu $60pp

Your preview ends here

Eager to read complete document? Join bartleby learn and gain access to the full version

Access to all documents
Unlimited textbook solutions
24/7 expert homework help

SITHKOP002- Plan and cost basic menus- Assessment 2 Camembert Crème Brulee Curried walnuts and celery Lime cured Fizantakraal Tourt Wasabi sorbet, roasted beetroot Monkfish and crispy prawn Ginger beer compressed apple and curry Karan Beef Fillet Smoked potato and asparagus Foxenburg Chabris Szechuan pepper macaron, crystallized ginger Caramelized Banana Truffled ‘Nutella’, Horlicks ice-cream Millefoglie Layer of puff pastry with custard cream & Raspberries Servizeo Del Caffe Coffee or Tea Ethnic Menu Entrees

SITHKOP002- Plan and cost basic menus- Assessment 2 Vegetable Samosa (2pcs) $4.50 Crispy fried pastry shells with a savory filling of spiced potatoes and peas Vegetable Pakora $5.50 Seasonal vegetables dipped in a gram flour batter and fried to a golden crisp Alu Chat $4.50 Cooked potatoes tossed with peppers and cumin and garnished with coriander Paneer Masala $8.95 Stir-fried homemade cheese flavoured with ginger and garlic blends and tossed with sweet and spicy peppers Cut Mirchi $5.95 A large julienned pepper covered in gram flour, fried to a crisp and sprinkled with onion Main Tandoori Murgh $17.95 Whole chicken marinated in blended yoghurt with garlic and herbs, roasted in the tandoor to perfection Murgh Seekh Kabab $18.95 Ground chicken skewered and roasted with Indian spices Jhinga Birayani $20.95 Shrimp cooked in a flavourful basmati rice Paneer Tikka $17.95 Marinated Indian cheese skewered with onion and bell pepper and roasted in the tandoor Baingan Bharta $14.95 Eggplant roasted in the tandoor mashed and blended in a rich mixture of herbs spices Desserts Gulab Jamun $5.50 Round milk dumplings fried and immersed in a sweet cardamom rose syrup

SITHKOP002- Plan and cost basic menus- Assessment 2 Kheer $5.50 A favourite silky rice pudding served with an infusion of rose syrup and sprinkled with raisins and nuts Kulfi $5.50 An Indian variety of gelato available in variety of flavours Gajar Ka Halwa $6.50 Grated carrots cooked gently in milk and sprinkled generously with nuts Rasmalai $6.50 Delicate patties of shaped cheese soaked in a thick milk flavoured with cardamom and saffron Three Course Set Menu $70pp Entrees Twice cooked pork belly Pickled ginger, edamame, pork crackling, yuzu soy

Your preview ends here

Eager to read complete document? Join bartleby learn and gain access to the full version

Access to all documents
Unlimited textbook solutions
24/7 expert homework help

SITHKOP002- Plan and cost basic menus- Assessment 2 Lamb Kofta Dukkah spice, mint yoghurt, grilled sourdough Straddy Prawns Rockmelon, avocado, rocket, basil, apple balsamic Mains Smoked grilled chicken Ancient grain salad, rocket, goats curd, pomegranate, crispy shallots Mandalong angus eye fillet Sweet potato gratin, sweet & sour onions, buttered beans, jus Market fish of the day Served with red onion puree, roasted kipper potatoes, Portobello mushroom & shiraz jus (cooked medium) Desserts Smoked green tea panna cotta Poached pear, pistachio Florentine, ginger ice cream Caramelised orange tart Crisp orange chip, toasted walnut + honey ice cream Chipotle chocolate tart Hazelnut praline, burnt white chocolate, raspberry sorbet Table D’hote Menu Entrees Soup of the day Chef’s salad, balsamic & maple vinaigrette Heritage pear with brie, caramelized in honey

SITHKOP002- Plan and cost basic menus- Assessment 2 Snails au gratin, with red wine Mussels (1 lb), served with chive cream sauce Mains Chicken supreme, peach sauce Pickerel fillet with shrimps & white butter Veal tournedos, with mushroom sauce Rack of lamb, with herbs & mint sauce Fillet mignon (6oz), with 5 peppers sauce Desserts Profiterole and fruit kebeb Orange cake Caramel custard Tea & coffee Selection of dairy ice cream $22.50 pp Seasonal Menu Entrees Nettle-Miso Soup $18 Local seaweeds & shaved spring vegetables Ramp & Hazelnut stuffed morels with pine soil $19

SITHKOP002- Plan and cost basic menus- Assessment 2 Pickled fiddleheads, wood sorrel, salmonberry blossoms Wild watercress & Maple Blossoms $20 Orcas farm honey comb, Meyer’s farm chevre, hearth bread, pear Lemon cucumber salad $17 Sugar snap & English peas, mint, parsley, sungold tomatoes, hazelnut, preserved lemon vinaigrette White corn soup $16 Olive oil poached chanterelles, cremefraiche, truffle salt Mains Seared local halibut cheeks $38 Morels, rams, braised baby artichokes, fingerling potatoes & wood sorrel Nettle Strettine $40 Smoked verpas, hedgehog & black trumpet mushrooms, ramp greens, poached orcas farm egg, mimer’s lettuce Seared Alaskan Weathervane Scallops $32 Roasted cauliflower, harissa, pistachio, cucumber, chermoula, savory yogurt Roasted Beet & Lemon Thyme Risotto $36 Smoky fried chickpeas, aruguls, ricotta salata, orange oil Desserts Madrone Bark ice cream & A Duo of Ebelskivers $17 Rosehip preserved and blackberry-fennel pollen preserve Dark Belgian Chocolate Spheres $20 Milk chocolate mousse, raspberry yolk Almond milk and Rosewater Panna Cotta $16 Pomegranate-prosecco sauce, candied rose petals Peach and Backberry Clafouti $18 Anise hyssop ice cream, cardamom honey

Your preview ends here

Eager to read complete document? Join bartleby learn and gain access to the full version

Access to all documents
Unlimited textbook solutions
24/7 expert homework help

SITHKOP002- Plan and cost basic menus- Assessment 2 Chocolate Chip Cookie Spring Rolls $17 Grande Marnier & Strawberry salad, bubble gum ice cream A la carte menu analysis Menu item Menu mix % Amount sold Food cost % Food cost Sales price Menu cost Menu revenue Entrée’s Salt & Pepper Calamari 7.20% 236 23.81% $2.50 $10.50 $590 $2,478 Garlic King Prawns 12.96% 425 25.60% $3.20 $12.50 $1,360 $5312.50 Chicken Souvlaki 7.47% 245 25.60% $3.20 $12.50 $784 $3062.50 Slow Braised Pork 8.02$ 263 21.54% $2.80 $13 $736.40 $3,419

SITHKOP002- Plan and cost basic menus- Assessment 2 Rib Lion Bruschetta Italiano 5.58% 183 22.35% $1.90 $8.50 $347.70 $1,555.50 Mains Beer Battered Catch of the day 6.52% 214 32% $8 $25 $1712 $5350 Veal Scaloppini 9.91% 325 32.69% $8.50 $26 $2762.50 $8450 Melba’s Rack of Lamb 6.04% 198 31.43% $11 $35 $2178 $6930 Crispy Skinned Salmon 8.08% 265 35.71% $10 $28 $2650 $7420 Caesar salad 5.43% 178 20% $3 $15 $534 $2670 Desserts Tiramisu 4.63% 152 33.33% $2 $6 $304 $912 Lemon Cheesecake 4.02% 132 33.33% $2 $6 $264 $792 Delize Del Diavolo 5.34% 175 33.33% $2 $6 $350 $1050 Chocolate Fudge Cake 5.03% 165 33.33% $2 $6 $330 $990 Italian Gelato 3.78% 124 37.50% $3 $8 $372 $992 Total dishes sold 3280 Total Food cost percentage% 29.73% Totals $15,274.60 $51,383.50 Menu item Menu mix % Amount sold Food cost % Food cost Sales price Menu cost Menu revenue Entrée’s Salt & Pepper Calamari 3.55% 10 25.13% $5.0 $19.9 $50.0 $199.00 Garlic King Prawns 6.38% 18 22.61% $4.5 $19.9 $81.0 $358.20 Chicken Souvlaki 4.61% 13 27.64% $5.5 $19.9 $71.5 $258.70 Slow Braised Pork Rib Lion 5.32% 15 22.61% $4.5 $19.9 $67.5 $298.50 Bruschetta Italiano 8.16% 23 20.10% $4.0 $19.9 $92.0 $457.70

SITHKOP002- Plan and cost basic menus- Assessment 2 Mains 0 $0.0 $0.0 0 0 Beer Battered Catch of the day 8.16% 23 23.31% $10.0 $42.9 $230.0 $986.70 Veal Scaloppini 4.26% 12 24.32% $8.0 $32.9 $96.0 $394.80 Melba’s Rack of Lamb 8.87% 25 25.07% $9.5 $37.9 $237.5 $947.50 Crispy Skinned Salmon 6.38% 18 25.06% $11.0 $43.9 $198.0 $790.20 Caesar salad 10.28% 29 23.68% $8.5 $35.9 $246.5 $1,041.10 Desserts 0 $0.0 $0.0 0 0 Tiramisu 6.67% 16 23.26% $3.0 $12.9 $48.0 $206.40 Lemon Cheesecake 6.67% 12 23.26% $3.0 $12.9 $36.0 $154.80 Delize Del Diavolo 6.67% 18 22.94% $2.5 $10.9 $45.0 $196.20 Chocolate Fudge Cake 6.67% 24 25.16% $4.0 $15.9 $96.0 $381.60 Italian Gelato 6.67% 26 23.26% $3.0 $12.9 $78.0 $335.40 Total dishes sold 282 Total Food cost percentage% 23.88% Totals $1,673.0 $7,006.80 Buffet Menu Analysis Menu item Menu mix % Amount sold Food cost % Food cost Sales price Menu cost Menu revenue Entrée’s Norwegian Smoked Salmon 6.01% 236 18.35% $2 $10.90 $472 $2572.40 Jellyfish and Japanese Octopus 6.19% 243 15.15% $1.50 $9.90 $364.50 $2405.70 Italian Seafood Platter 6.82% 268 20.16% $2.60 $12.90 $696.80 $3457.20

Your preview ends here

Eager to read complete document? Join bartleby learn and gain access to the full version

Access to all documents
Unlimited textbook solutions
24/7 expert homework help

SITHKOP002- Plan and cost basic menus- Assessment 2 Corn & Ham Salad 5.47% 215 13.48% $1.20 $8.90 $258 $1913.50 Chicken Waldorf Salad 6.70% 263 13.48% $1.20 $8.90 $315.60 $2340.70 Mains Roast Sirloin of Beef 6.72% 264 30.00% $6.00 $20.00 $1,584.00 $5,280.00 Grilled Snapper with Capers 5.47% 215 27.78% $5.00 $18.00 $1,075.00 $3,870.00 Indian Curry Chicken 7.08% 278 25.00% $4.00 $16.00 $1,112.00 $4,448.00 Seasonal Vegetable with Mushroom 3.18% 125 28.13% $4.50 $16.00 $562.50 $2,000.00 Seafood Spaghetti 7.59% 298 23.33% $3.50 $15.00 $1,043 $4,470.00 Desserts 298 Fresh Fruit Platter 6.24% 245 29.41% $2.50 $8.50 $612.50 $2,082.50 Strawberry Tart 6.80% 267 25.00% $1.50 $6.00 $400.50 $1,602.00 French Vanilla Ice cream 7.59% 298 25.00% $1.50 $6.00 $447.00 $1,788.00 Baileys Cheese cake 6.72% 264 33.33% $2.00 $6.00 $528.50 $1,584.00 Banana Pancake 5.98% 235 18.75% $1.50 $8.00 $352.50 $1,880.00 Total dishes sold Total Food cost percentage% 23.56% Totals $9,832.90 $41,694.00 Menu item Menu mix % Amount sold Food cost % Food cost Sales price Menu cost Menu revenue Entrée’s Norwegian Smoked Salmon 4.96% 14 20.10% $4.0 $19.9 $56.0 $278.60 Jellyfish and Japanese Octopus 4.26% 12 23.90% $3.8 $15.9 $45.6 $190.80 Italian Seafood Platter 4.96% 14 21.38% $3.4 $15.9 $47.6 $222.60 Corn & Ham Salad 3.19% 9 20.10% $4.0 $19.9 $36.0 $179.10

SITHKOP002- Plan and cost basic menus- Assessment 2 Chicken Waldorf Salad 6.38% 18 12.58% $2.0 $15.9 $36.0 $286.20 Mains 0 $0.0 $0.0 0 0 Roast Sirloin of Beef 6.38% 18 19.56% $8.0 $40.9 $144.0 $736.20 Grilled Snapper with Capers 4.26% 12 19.09% $8.0 $41.9 $96.0 $502.80 Indian Curry Chicken 5.67% 16 17.82% $8.0 $44.9 $128.0 $718.40 Seasonal Vegetable with Mushroom 3.90% 11 22.00% $9.0 $40.9 $99.0 $449.90 Seafood Spaghetti 6.03% 17 22.56% $9.0 $39.9 $153.0 $678.30 Desserts 0 $0.0 $0.0 0 0 Fresh Fruit Platter 6.67% 14 21.01% $2.5 $11.9 $35.0 $166.60 Strawberry Tart 6.67% 18 21.01% $2.5 $11.9 $45.0 $214.20 French Vanilla Ice cream 6.67% 15 25.21% $3.0 $11.9 $45.0 $178.50 Baileys Cheese cake 6.67% 14 29.41% $3.5 $11.9 $49.0 $166.60 Banana Pancake 6.67% 12 21.01% $2.5 $11.9 $30.0 $142.80 Total dishes sold 214 Total Food cost percentage% 20.45% Totals $1,045.2 $5,111.60 Seasonal Menu Analysis Menu item Menu mix % Amount sold Food cost % Food cost Sales price Menu cost Menu revenue Entrée’s Nettle-Miso Soup 4.73% 136 25% $4.50 $18.00 $612.00 $2,448.00 Ramp &Morels with Pine Soil 6.51% 187 25.26% $4.80 $19.00 $897.60 $3,553.00 Wild Watercress & 4.35% 125 25% $5.00 $20.00 $625.00 $2,500.00

SITHKOP002- Plan and cost basic menus- Assessment 2 Maple Blossoms Lemon Cucumber Salad 6.58% 189 20% $3.40 $17.00 $642.60 $3,213.00 White corn Soup 5.74% 165 17.50% $2.80 $16.00 $462.00 $2,640.00 Mains $ Seared local Halibut Cheeks 11.17% 321 32.11% $12.20 $38.00 $3,916.20 $12,198.00 Nettle Strettine 8.84% 254 36.50% $14.60 $40.00 $3,708.40 $10,160.00 Seared Alaskan Weathervancce Scallops 8.98% 258 30.63% $9.80 $32.00 $2,528.40 $8,256.00 Roasted Beet & Lemon Rosotto 9.19% 264 33.89% $12.20 36.00 $3,220.80 $9,504.00 9.68 278 32.00% $11.20 $35.00 $3,113.60 $9,730.00 Desserts Madrone Bark Ice Cream & A duo of Ebelskivers 3.93% 113 18.82% $3.20 $17.00 $361.60 $1,921.00 Dark Belgian Chocolate Spheres 5.05% 145 17.50% $3.50 $20.00 $507.50 $2,900.00 Almond Milk & Rosewater Panna Cotta 4.39% 126 26.25% $4.20 $16.00 $529.20 $2,016.00 Peach & Black Berry Clafouti 6.51% 187 20.00% $3.60 $18.00 $673.00 $3,366.00 Chocolate Chip Coockie Spring Rolls 4.35% 125 17.65% $3.00 $17.00 $375.00 $2,125.00 Total dishes sold 2873 Total Food cost percentage% 28.97% Totals $22,173.1 0 $76,530.00 Menu item Menu mix % Amount sold Food cost % Food cost Sales price Menu cost Menu revenue Entrée’s Nettle-Miso Soup 8.16% 23 25.00% $5.0 $20.0 $115.0 $460.00 Ramp &Morels with Pine Soil 8.87% 25 20.00% $4.0 $20.0 $100.0 $500.00 Wild Watercress & Maple Blossoms 8.51% 24 25.00% $5.0 $20.0 $120.0 $480.00

Your preview ends here

Eager to read complete document? Join bartleby learn and gain access to the full version

Access to all documents
Unlimited textbook solutions
24/7 expert homework help

SITHKOP002- Plan and cost basic menus- Assessment 2 Lemon Cucumber Salad 6.38% 18 20.00% $4.0 $20.0 $72.0 $360.00 White corn Soup 6.74% 19 20.00% $4.0 $20.0 $76.0 $380.00 Mains 0 $0.0 $20.0 0 0 Seared local Halibut Cheeks 12.77% 36 22.50% $9.0 $40.0 $324.0 $1,440.00 Nettle Strettine 8.51% 24 26.67% $8.0 $30.0 $192.0 $720.00 Seared Alaskan Weathervancce Scallops 15.60% 44 25.71% $9.0 $35.0 $396.0 $1,540.00 Roasted Beet & Lemon Rosotto 9.22% 26 25.00% $10.0 $40.0 $260.0 $1,040.00 10.28% 29 22.86% $8.0 $35.0 $232.0 $1,015.00 Desserts 0 $0.0 $0.0 0 0 Madrone Bark Ice Cream & A duo of Ebelskivers 16.31% 46 19.23% $2.5 $13.0 $115.0 $598.00 Dark Belgian Chocolate Spheres 11.35% 32 19.23% $2.5 $13.0 $80.0 $416.00 Almond Milk & Rosewater Panna Cotta 9.93% 28 22.73% $2.5 $11.0 $70.0 $308.00 Peach & Black Berry Clafouti 12.06% 34 21.88% $3.5 $16.0 $119.0 $544.00 Chocolate Chip Coockie Spring Rolls 12.77% 36 19.23% $2.5 $13.0 $90.0 $468.00 Total dishes sold 444 Total Food cost percentage% 22.99% TOTALS $2,361.0 $10,269.00 Table d’hote menu analysis Menu item Menu mix % Amount sold Food cost % Food cost Sales price Menu cost Menu revenue Entrée’s Soup of the day 5.06% 168 15.15% $1.50 $9.90 $252.00 $1,663.20

SITHKOP002- Plan and cost basic menus- Assessment 2 Chef’s salad 5.57% 185 17.05% $2.20 $12.90 $407.00 $2,386.50 Heritage pear with brie 4.36% 145 16.81% $2.00 $11.90 $290.00 $1,75.50 Sanils au gratin 5.63% 187 17.05% $2.20 $12.90 $411.40 $2,412.30 Mussels 4.76% 158 18.35% $2.00 $10.90 $316.00 $1,722.20 Mains Chicken supreme 8.07% 268 25.00% 4.20 $16.80 $1,125.60 $4,502.40 Peckerel Fillet 7.41% 246 29.63% $5.60 $18.90 $1,377.60 $4,679.40 Veal ournedos 8.61% 286 30.85% $5.80 $18.80 $1,658.80 $5,376.80 Rack of lamb 7.38% 245 31.10% $6.50 $20.90 $1,592.50 $5,120.50 Filet mignon 8.64% 287 20.06% $3.20 $15.95 $918.40 $4,577.65 Desserts $ Profiterole and fruit kebab 6.50% 216 32.35% $2.20 $6.80 $475.20 $1,468.80 Orange cake 7.38% 245 22.06% $1.50 $6.80 $367.50 $1,666.00 Caramel custard 6.44% 214 23.53% $1.60 $6.80 $342.40 $1,455.20 Tea & Coffee 7.77% 258 18.18% $1.00 $5.50 $258.00 $1,419.00 Selection of dairy ice- cream 6.44% 214 17.65% $1.20 $6.80 $256.80 $1,455.20 Total dishes sold Total Food cost percentage% 24.16% Totals $22,173.10 $76,530.00 Menu item Menu mix % Amount sold Food cost % Food cost Sales price Menu cost Menu revenue Entrée’s Soup of the day 9.22% 26 20.00% $5.0 $25.0 $130.0 $650.00 Chef’s salad 10.64% 30 20.00% $5.0 $25.0 $150.0 $750.00

SITHKOP002- Plan and cost basic menus- Assessment 2 Heritage pear with brie 10.99% 31 20.48% $4.3 $21.0 $133.3 $651.00 Sanils au gratin 10.99% 31 20.53% $3.9 $19.0 $120.9 $589.00 Mussels 10.28% 29 20.00% $5.0 $25.0 $145.0 $725.00 Mains 0 $0.0 $20.0 0 0 Chicken supreme 6.74% 19 23.08% $9.0 $39.0 $171.0 $741.00 Peckerel Fillet 9.57% 27 23.40% $11.0 $47.0 $297.0 $1,269.00 Veal ournedos 12.77% 36 17.95% $7.0 $39.0 $252.0 $1,404.00 Rack of lamb 9.22% 26 23.86% $10.5 $44.0 $273.0 $1,144.00 Filet mignon 6.38% 18 23.40% $11.0 $47.0 $198.0 $846.00 Desserts 0 $0.0 $0.0 0 0 Profiterole and fruit kebab 15.96% 45 16.67% $3.0 $18.0 $135.0 $810.00 Orange cake 11.70% 33 18.42% $3.5 $19.0 $115.5 $627.00 Caramel custard 9.22% 26 15.63% $2.5 $16.0 $65.0 $416.00 Tea & Coffee 12.41% 35 16.67% $3.0 $18.0 $105.0 $630.00 Selection of dairy ice- cream 16.31% 46 18.42% $3.5 $19.0 $161.0 $874.00 Total dishes sold 458 Total Food cost percentage % 20.22% Totals $2,451.7 $12,126.00 Ethnic menu analysis Menu item Menu mix % Amount sold Food cost % Food cost Sales price Menu cost Menu revenue

Your preview ends here

Eager to read complete document? Join bartleby learn and gain access to the full version

Access to all documents
Unlimited textbook solutions
24/7 expert homework help

SITHKOP002- Plan and cost basic menus- Assessment 2 Entrée’s Vegetable samosa 8.36% 212 17.78% $0.80 $4.50 $169.60 $954 Vegetable pakora 10.45% 265 16.36% $0.90 $5.50 $238.50 $1,457.50 Alu chat 9.58% 243 11.11% $0.50 $4.50 $212.50 $1,093.50 Paneer masala 10.56% 268 13.36% $1.20 $8.98 $321.60 $2,406.64 Cut mir chi 8.44% 214 10.08% $0.60 $5.95 $128.40 $1,273.30 Mains $ Tandoori murgh 5.20% 132 25.07% $4.50 $17.95 $594.00 $2,369.40 Murgh seekh kebab 5.60% 142 32.72% $6.20 $18.95 $880.40 $2,690.90 Jhinga biryani 6.62% 168 29.59% $6.20 $20.95 $1,041.60 $3,519.60 Paneer tikka 6.03% 153 23.40% $4.20 $17.95 $642.60 $2,746.35 Baingan bhartha 7.37% 187 24.08% $3.60 $14.95 $673.20 $2,795.65 Desserts Gulab jamun 3.47% 88 20.00% $1.10 $5.50 $96.80 $484.00 Kheer 3.78% 96 20.00% $1.10 $5.50 $105.60 $528.00 Kulfi 3.94% 100 20.00% $1.10 $5.50 $110.00 $550.00 Gajar ka halva 4.97% 126 18.46% $1.20 $6.50 $151.20 $819.00 Rasmalai 5.64% 143 18.46% $1.20 $6.50 $171.60 $929.50 Total dishes sold 2537 Total Food cost percentage % 22.13% Totals $5,446.60 $24,617.34 Menu item Menu mix % Amount sold Food cost % Food cost Sales price Menu cost Menu revenue Entrée’s

SITHKOP002- Plan and cost basic menus- Assessment 2 Vegetable samosa 10.28% 29 15.38% $2.0 $13.0 $58.0 $377.00 Vegetable pakora 10.64% 30 15.00% $1.5 $10.0 $45.0 $300.00 Alu chat 10.28% 29 12.50% $2.5 $20.0 $72.5 $580.00 Paneer masala 18.79% 53 16.67% $2.5 $15.0 $132.5 $795.00 Cut mir chi 9.22% 26 15.38% $2.0 $13.0 $52.0 $338.00 Mains 0 $0.0 $20.0 0 0 Tandoori murgh 12.77% 36 17.31% $4.5 $26.0 $162.0 $936.00 Murgh seekh kebab 10.28% 29 16.67% $4.0 $24.0 $116.0 $696.00 Jhinga biryani 11.70% 33 18.18% $4.0 $22.0 $132.0 $726.00 Paneer tikka 18.79% 53 18.75% $3.0 $16.0 $159.0 $848.00 Baingan bhartha 5.67% 16 16.67% $3.0 $18.0 $48.0 $288.00 Desserts 0 $0.0 $0.0 0 0 Gulab jamun 6.67% 29 18.75% $1.5 $8.0 $43.5 $232.00 Kheer 6.67% 32 18.75% $1.5 $8.0 $48.0 $256.00 Kulfi 6.67% 28 18.75% $1.5 $8.0 $42.0 $224.00 Gajar ka halva 6.67% 56 20.00% $2.0 $10.0 $112.0 $560.00 Rasmalai 6.67% 33 20.00% $2.0 $10.0 $66.0 $330.00 Total dishes sold 512 Total Food cost percentage% 21.11% Totals $1,288.5 $7,486.00 Set menu analysis Menu item Menu mix % Amount sold Food cost % Food cost Sales price Menu cost Menu revenue

SITHKOP002- Plan and cost basic menus- Assessment 2 Entrée’s Twice cooked pork belly 6.53% 126 32.50% $6.50 $20.00 $819.00 $2,520.00 Lamb kofta 6.63% 128 54.44% $9.80 $18.00 $1,254.40 $2,304.00 Straddy prawns 6.84% 132 55.00% $8.80 $16.00 $1,161.60 $2,112.00 Mains Smoked grilled chicken 13.89% 268 32.81% $10.50 $32.00 $2,814.00 $8,576.00 Mandalong angus eye fillet 12.75% 246 30.00% $10.20 $34.00 $2,509.20 $8,364.00 Market fish of the day 14.25% 275 32.22% $11.60 $36.00 $3,190.00 $9,900.00 Desserts Smoked green tea panna cotta 11.19% 216 20.00% $3.20 $16.00 $691.20 $3,456.00 Caramelized orange tart 13.68% 264 17.50% $2.80 $16.00 $739.20 $4,224.00 Chipotle chocolate tart 14.25% 275 7.50% $1.20 $16.00 $330.00 $4,400.00 Total dishes sold 1930 Total Food cost percentage% 29.46% Totals $13,508.60 $45,856.00 Menu item Menu mix % Amount sold Food cost % Food cost Sales price Menu cost Menu revenue

Your preview ends here

Eager to read complete document? Join bartleby learn and gain access to the full version

Access to all documents
Unlimited textbook solutions
24/7 expert homework help

SITHKOP002- Plan and cost basic menus- Assessment 2 Entrée’s Twice cooked pork belly 8.87% 25 15.00% $1.5 $10.0 $37.5 $250.00 Lamb kofta 19.86% 56 18.18% $2.0 $11.0 $112.0 $616.00 Straddy prawns 19.15% 54 18.18% $2.0 $11.0 $108.0 $594.00 Mains 0 $0.0 $20.0 0 0 Smoked grilled chicken 14.89% 42 15.91% $3.5 $22.0 $147.0 $924.00 Mandalong angus eye fillet 15.60% 44 16.67% $4.0 $24.0 $176.0 $1,056.00 Market fish of the day 16.67% 47 17.31% $4.5 $26.0 $211.5 $1,222.00 Desserts 0 $0.0 $0.0 0 0 Smoked green tea panna cotta 6.67% 43 22.22% $2.0 $9.0 $86.0 $387.00 Caramelized orange tart 6.67% 45 22.22% $2.0 $9.0 $90.0 $405.00 Chipotle chocolate tart 6.67% 44 22.22% $2.0 $9.0 $88.0 $396.00 Total dishes sold 400 Total Food cost percentage % 23.18% Totals $1356 $5850 CYCLICAL MENU ANALYSIS

Your preview ends here

Eager to read complete document? Join bartleby learn and gain access to the full version

Access to all documents
Unlimited textbook solutions
24/7 expert homework help

SITHKOP002- Plan and cost basic menus- Assessment 2 Menu item Menu mix % Amount sold Food cost % Food cost Sales price Menu cost Menu revenue Entrée’s Becon 5.15% 198 30.77% $2.00 $6.50 $396.00 $1,287.00 Sausage patties 6.71% 258 35.71% $2.50 $7.00 $645.00 $1,806.00 Grilled ham 4.27% 164 33.33% $2.00 $6.00 $328.00 $984.00 Canned luncheon 4.76% 183 37.65% $3.20 $8.50 $285.60 $1,555.50 Breakfast steaks 6.40% 246 29.21% $2.60 $8.90 $639.60 $2,189.40 Mains Ground beef 6.87% 264 14.00% $2.10 $15.00 $554.40 $3,960.00 Canned salmon 9.50% 365 23.33% $4.20 $18.00 $1,533.00 $6,570.00 Performed beef patties 7.15% 275 20.00% $3.20 $16.00 $880.00 $4,400.00 Pork roast 6.87% 264 21.88% $3.50 $16.00 $924.00 $4,224.00 Swiss steak 6.87% 264 22.22% $4.00 $18.00 $1,056.00 $4,752.00 Desserts Pork slices 6.97% 268 16.93% $3.20 $18.90 $857.60 $5,065.20 Beef roast 7.73% 297 16.93% $3.20 $18.90 $950.40 $5,613.30 Boneless turkey 6.43% 247 16.57% $2.80 $16.90 $691.60 $4,174.30 Ground beef pepperoni 6.87% 264 14.79% $2.50 $16.90 $660.00 $4,461.60 Pork roasta 7.41% 285 11.17% $2.00 $17.90 $570.00 $5,101.50 Total dishes sold 3844 Total Food cost percentage% 20.08% Totals $11,271.20 $56,143.80 Menu item Menu mix % Amount sold Food cost % Food cost Sales price Menu cost Menu revenue

Your preview ends here

Eager to read complete document? Join bartleby learn and gain access to the full version

Access to all documents
Unlimited textbook solutions
24/7 expert homework help

SITHKOP002- Plan and cost basic menus- Assessment 2 Entrée’s Becon 8.87% 25 20.71% $3.5 $16.9 $87.5 $422.50 Sausage patties 12.77% 36 18.87% $3.0 $15.9 $108.0 $572.40 Grilled ham 8.51% 24 22.01% $3.5 $15.9 $84.0 $381.60 Canned luncheon 7.45% 21 20.71% $3.5 $16.9 $73.5 $354.90 Breakfast steaks 11.70% 33 19.19% $1.9 $9.9 $62.7 $326.70 Mains 0 $0.0 $0.0 0 0 Ground beef 11.70% 33 18.52% $3.5 $18.9 $115.5 $623.70 Canned salmon 12.77% 36 18.52% $3.5 $18.9 $126.0 $680.40 Performed beef patties 12.06% 34 18.52% $3.5 $18.9 $119.0 $642.60 Pork roast 9.57% 27 17.75% $3.0 $16.9 $81.0 $456.30 Swiss steak 10.99% 31 18.26% $4.0 $21.9 $124.0 $678.90 Desserts 0 $0.0 $0.0 0 0 Pork slices 6.67% 16 18.35% $2.0 $10.9 $32.0 $174.40 Beef roast 6.67% 12 18.35% $2.0 $10.9 $24.0 $130.80 Boneless turkey 6.67% 18 18.35% $2.0 $10.9 $36.0 $196.20 Ground beef pepperoni 6.67% 24 18.35% $2.0 $10.9 $48.0 $261.60 Pork roasta 6.67% 26 18.35% $2.0 $10.9 $52.0 $283.40 Total dishes sold 396 Total Food cost percentage% 21.45% Totals $1327 $6186.40 DEGUSTATION Menu analysis

Your preview ends here

Eager to read complete document? Join bartleby learn and gain access to the full version

Access to all documents
Unlimited textbook solutions
24/7 expert homework help

SITHKOP002- Plan and cost basic menus- Assessment 2 Menu item Menu mix % Amount sold Food cost % Food cost Sales price Menu cost Menu revenue Entrée’s Camembert crème brulee 5.63% 102 23.33% $4.20 $18.00 $428.40 $1,836.00 Lime cured fizantakrall trout 16.88% 306 21.88% $3.50 $16.00 $1,071.00 $4,896.00 Cod filler, scallop, black fungi & seaweed emulsion 11.47% 208 25.00% $5.00 $20.00 $1,040.00 $4,160.00 Monkfish and crispy prawn 9.10% 165 23.33% $4.20 $18.00 $693.00 $2,970.00 Mains Karan beef fillet 11.91% 216 33.33% $10.00 $30.00 $2,160.00 $6,480.00 Foxenburg chabris 12.96% 235 37.50% $12.00 $32.00 $2,820.00 $7,520.00 Beef scotch fillet, parsley emulsion, hot mustard & charred onions 7.83% 142 41.67% $15.00 $36.00 $2,130.00 $5,112.00 Desserts Caramelized banana 9.10% 165 20.00% $2.00 $10.00 $330.00 $1,650.00 Millefogilie 7.28% 132 20.00% $3.00 $15.00 $396.00 $1,980.00 Ll servizio del caffe 7.83% 142 18.75% $1.50 $8.00 $213.00 $1,136.00 Total dishes sold 1813 Total Food cost percentage% 29.89% Totals $11,281.4 0 $37,740.00

Your preview ends here

Eager to read complete document? Join bartleby learn and gain access to the full version

Access to all documents
Unlimited textbook solutions
24/7 expert homework help

SITHKOP002- Plan and cost basic menus- Assessment 2 Menu item Menu mix % Amount sold Food cost % Food cost Sales price Menu cost Menu revenue Entrée’s Camembert crème brulee 6.74% 19 19.60% $4.9 $25.0 $93.1 $475.00 Lime cured fizantakrall trout 10.64% 30 21.20% $5.3 $25.0 $159.0 $750.00 Cod filler, scallop, black fungi & seaweed emulsion 10.28% 29 18.57% $3.9 $21.0 $113.1 $609.00 Monkfish and crispy prawn 10.99% 31 22.11% $4.2 $19.0 $130.2 $589.00 Mains 9.22% 26 17.00% $3.4 $20.0 $88.4 $520.00 Karan beef fillet 9.22% 26 17.00% $3.4 $20.0 $88.4% $520.00 Foxenburg chabris 9.57% 27 17.95% $7.0 $39.0 $189.0 $1,053.00 Beef scotch fillet, parsley emulsion, hot mustard & charred onions 5.67% 16 16.07% $9.0 $56.0 $144.0 $896.00 Desserts 10.28% 29 20.00% $6.0 $30.0 $174.0 $870.00 Caramelized banana 12.77% 36 19.41% $6.6 $34.0 $237.6 $1,224.00 Millefogilie 4.96% 14 17.38% $7.3 $42.0 $102.2 $588.00 Ll servizio del caffe 6.27% 45 15.76% $3.0 $19.0 $135.0 $855.0 6.67% 23 20.59% $3.5 $17.0 $80.5 $391.00 6.67% 45 15.79% $3.0 $19.0 $135.0 $855.00 Total dishes sold 296 Total Food cost percentage% 20.36% Totals $1472.1 $7950.00

Your preview ends here

Eager to read complete document? Join bartleby learn and gain access to the full version

Access to all documents
Unlimited textbook solutions
24/7 expert homework help

SITHKOP002- Plan and cost basic menus- Assessment 2 Q 3 – Scenario : You are the head chef at a restaurant and the general manager has provided you with a report that the food cost percentage for the month is 34%. He has asked you to find ways to reduce this back to 30% as the restaurant did not make any profit for the month. Use your menu analysis spreadsheet in the previous exercise as a guide by changing figures around in order to lower the monthly food cost percentage back to within the budget that the general manager has set you and report this back to your trainer. Also describe how customer feedback can play a role an on going profitable menu. A – Following are the ways to reduce the food cost percentage back to 30%: -  Track Food Prices : - It pays to track food prices and know whether they are predicted to increase or decrease. For example, when it comes to egg prices, they predict they’ll decrease from 9-10%, while fresh fruit prices will increase 2-3%.You can see the increases and decreases aren’t consistent, especially when you factor in the sharp increases for beef and eggs in the past few years. By tracking food prices, you can revamp your menu so your recipes include more affordable alternatives.  Conduct Inventory Consistently : - Do you know where your food is going? If not, we encourage you to take inventory regularly and consistently so you can stay on top of your food usage and associated costs. Conduct an inventory of your food, beverages and serving supplies at least once per week. This helps you keep control of your costs.  Join a Purchasing Group : - Join a purchasing group to enjoy lower food costs. Why? Due to the sheer volume of the purchasing power, suppliers often offer lower prices.  Manage Waste: - Keep record of all the waste your restaurant generates. Use a waste chart and write down any of the following: 1. Food returned because it was made incorrectly. 2. Food that was spilled in the kitchen or on the floor.

Your preview ends here

Eager to read complete document? Join bartleby learn and gain access to the full version

Access to all documents
Unlimited textbook solutions
24/7 expert homework help

SITHKOP002- Plan and cost basic menus- Assessment 2 3. Food that was burned in the kitchen. 4. Extra portion sizes that get thrown away. By keeping track of this, you can keep better track of your inventory and manage your food cost percentage. Additionally, then you can do what you can to reduce the instances of waste.  Portion Food Appropriately : - Food waste can eat up your bottom line quickly. You goal is to serve just the right amount of food – you don’t want to over or under fill plates. How do you gauge this? Watch the plates as they come back to the kitchen. Is there a lot left on the plate, or are you going through take-out containers quickly? If so, you are most likely over- portioning your meals. Always work to make your menu better and refine your ingredients’ list so you aren’t overfilling plates and losing money. Informal feedback can be gained by service staff where they ask the guests during service or as they clear whether they enjoyed the meal and then relay the information to the kitchen or relevant the customer has hardly touched their food and respond to the wait staff query that the meal was too salty. So the customer feedback is very essential on making a profitable menu.

Your preview ends here

Eager to read complete document? Join bartleby learn and gain access to the full version

Access to all documents
Unlimited textbook solutions
24/7 expert homework help

Plan and Cost basic men PROJECT

Related Documents