which must reflect the portion sizes for a degustation menu based on the number

Which must reflect the portion sizes for a

This preview shows page 43 - 46 out of 52 pages.

which must reflect the portion sizes for a degustation menu based on the number of courses provided.E.Establish a yield test sheet for all ingredients, using the attached template “Yields” and calculate the net yields, and net costs.F.Identify the dishes that feature best in terms of profitability.G.Write the menu using an attractive font of your choice, no smaller than size 12. Ensure each dish is described accurately and in an appealing manner, and true in its features and ingredients.Use correct culinary terms, language and grammar relevant to the style of cuisineH.Once implemented , obtain feedback for the success of the menu using a methods outlined in the task section above and attach the feedback to this assessment marked “Menu 4”I.What was the feedback received, and accordingly what should be improved for a degustationmenu in the future? New York College Pty Ltd trading as New York College V1.0 December 2018 ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J Website: Phone: + 61 07 3848 4354 1009 Ipswich Road, Moorooka, QLD 4105 43
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NEW YORK COLLEGE New York College Pty Ltd trading as New York College V1.0 December 2018 ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J Website: Phone: + 61 07 3848 4354 1009 Ipswich Road, Moorooka, QLD 4105 44 Menu Assessment Criteria Comment S NYS 4 Degustation Element 1: Identify customer requirements The type of customer relevant for the menu/establishment is identified The cuisine style (s) are identified The menu types used in the establishment are identified The common popular items sold in the establishment are identified An indicative pricing structure is provided for the basis of comparison Element 2: Plan menus The menu contains the number of dishes/choices as per instruction relevant for the menu type The dishes provided use a seasonal variety where relevant The methods of cookery used for the dishes within one menu type provide variety and repetitions are avoided The colours within dishes and in a menu type are appealing Dishes within a menu type provide a variety of tastes Dishes within a menu type provide a variety of different textures Main dishes or menus provide an acceptable nutritional balance according to Australian Healthy guidelines for adults The dishes / menu type is/are suitable for the clientele identified in section 1 Element 3: Cost menus Each commodity is listed in a standard recipe card The yield test values are establishes in a yield test sheet The correct methods are used to calculate yields and net costs Each dish is costed in the standards recipe card The correct formulas are used for each type of calculation The food cost for the degustation menu does not exceed 34% The overall price is acceptable in terms of the client information and pricing structure of the eatblishment The correct methods for calculating mark-up are used The profitability/maximum for each dish or menu is identified All calculations are attached for reference as instructed for each menu
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NEW YORK COLLEGE
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