Commercial Cookery Assessment -
1. Students must design following menus and cost them all by conducting a menu analysis for each menu. The essential requirements for each menu are listed below:
- a la carte
- buffet
- cyclical
- degustation
- ethnic
- set
- table d'hote
- seasonal
The menu must also comprise a balanced range of menu items and must include:
a. Seafood dishes
b. Meat dishes
c. Poultry dishes
d. Vegatarian dishes
e. Gluten free dishes
f. A range of desserts hot and cold
The menu must comprise of 5 Entrée's, 5 Mains and 5 desserts
It must have a range of colours and flavours
The menu must then be costed according to realistic ingredient prices and portions sizes and ingredient yields. The ingredients within each recipe must be costed to determine the cost per serve of every menu item on the menu. This must then be entered into a analysis template (section 2 of this assignment) that the trainer will issue to the student. The menu once entered into the menu analysis spreadsheet must fall at 30% food cost percentage or below.
The menu must be presentable to industry standard in a word document and should use current industry trends in menu design.
Once the costings of the menu are entered into the menu analysis spreadsheet students must determine the average cost per customer of the entire 3 courses, then must determine the selling price of the function as price per head. The price per head must take into account that the food cost percentage at 30% or below.
2. 2 menu analysis's must be submitted for each menu. An example of the menu analysis template for the A La Carte menu is provided on the next page. The trainer must provide students with all 3 templates for their food costings. Once the student has completed each menu analysis within the excel spreadsheet all 3 must be handed into the trainer with each menu. Attach each of these to this assessment and all 3 must fall below 30% food cost percentage
The menu analysis sheet comprises of a few different terms as headings for each financial performance indicator. The definitions for each term of each heading are below:
Menu mix %: Determines the popularity of a dish over a certain time period (can also be termed as the 'popularity index'). It is determined by the 'amount sold' divided by the 'total dishes sold' then multiplied by 100.
Amount sold: Total amount of each dish sold for a certain time period.
Food cost %: Food cost percentage of an individual food item which is determined by the 'food cost' divided by the 'sales prices' then multiplied by 100.
Food cost: The cost per serve of each individual food item.
Sales price: The sales price per serve of each individual food item.
Menu cost: The total cost of an individual dish over a certain time period determined by the 'food cost' multiplied by the 'amount sold'.
Menu revenue: The total sales of an individual dish over a certain time period determined by the 'sale; price' multiplied by the 'amount sold'.
TOTAL food cost percentage: The total food cost percentage for the entire menu of a certain time period. This is determined by the 'menu cost' divided by the 'menu revenue' then multiplied by 100. This will vary depending on the popularity of each menu item and will be a key factor in determining the sales prices on your menu to ensure this figure is below 30%.
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 TOTAL food cost percentage %. List below all the ways possible that you could 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 in determining an on going profitable menu.
Attachment:- Assignment File.rar