Ingredients vary your ingredients as much as possible

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Ingredients:- Vary your ingredients as much as possible within the menu and individual dishes.This provide for intersting combination and gives a wide choice to the customer Naming the dish:- explain any foreign terms and use clear descriptions of ingredients and cooking. (reference from futura group page no,30) Ans17:- The menu and pricing must also take into account the variations in cost of food,meat,vegetables,and seafood flucuate according to their seasonal avaliabilty and demand, if demand is high the prices will risefor example,meat prices will rise during droughtsas supply shrinks,tomotoes,prices will vary according to avaliabilty seafood is always more expensive at chistmas time as demand increase. it is very important to reflect these rises in the costing structure of your menu.a cleaver chef will choose low cost,high quality commodities and appropriate cookery methods to maximise profits. Taking food cost into account can be done in various ways.one option would be to have all groceries on a databank that is updated regularly and is linked to all standard recipe cards updating the prices throughout system. (refernce from futura group book page no,31) Ans18:- sales mix is an important component of menu plamnning as you can use it to analyse customer preferences and its also allows you to balance high cost dishes such as oysters with low cost dishes such as pumpkin soup.the sales mix need to be reviewed regularly to assess the popularity of dishes and their overall performance on the menu .if you have a menu item that is not ordered as often as anticipated ,you must determine the reasons why.is the dish expensive , too unsual or not suitable for the season? Although it is good to change menu to provide variety,it is also important to retain very popular dishes which can become the signature of the restaurant or the chef .paul bocuse has been serving his black truffle soup at his resturant since 1975.if the dish is pefect in the opinion of the customers and is popular ,simply have it stand out on the menu. you can also use daily specials or a blackboard menu to provide alternatives.
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(reference from futura group book page no,32) Ans19:- once you desgin the menu ,check the followinwg:- Have you got all required menu items in stock? Take stock of your menu for the next shift/day Establish the prepartion lists Decide who will control the final production and plating of the dish Check the final dish prior to putting it on the menu ,for quality assurance. Have procedures in place to check incoming goods and their appropriate storage. (reference from futura group book page no , 32) Ans20:-Retail Price=Cost of Goods+Markup $45.00 = $3.18+$45.00 Markup=Retail Price-Cost of Goods $41.82=$45.00-$31.18 Cost of Goods =Retail Price-Markup $3.18=$45.00-$41.82 Margin%=($Retail -$Cost ) divided by $Retail 93% =($45.00-$3.15) divided by $45.00 Ans21:- The food cost percentage is a calculation that helps you determine how much the food cost compared to how much you sell the dish for:the food cost percentege calculation is: Food Cost%=Food Cost divided by Sales Price multipled by 100 For example, if the food cost $3.00 and the Sales price is $9.00,then the food cost percentage is : Food Cost %=$3.00 divided by $9.00 multiplyed by100 Food Cost %=33.3% The food cost percentage can be calculated for each individual dish.it can be calculated for the whole menu adding together all of the receipe used.
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