methods and formulas for calculating portion yields and costs from raw

Methods and formulas for calculating portion yields

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methods and formulas for calculating portion yields and costs from raw ingredients o methods for responding to feedback and adjusting menus o methods for achieving desired profit margins, mark-up procedures and rates use of different types and styles of menus for dishes or food production ranges. Resource Requirements Refer to the “Assessment Conditions” listed above. Pen, paper, calculator, customer service survey created in assessment 1-Assignment, Computer, MS Excel or similar software, Recipe selection relevant for this unit to cover all menu types specified in the assessment conditions for “Performance Evidence”. All support tool templates for yield testing, calculations and menu balance. 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 30
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NEW YORK COLLEGE Assessment 2 Your Tasks: Plan, cost, write and evaluate each of the following menu types. The instructions on the following pages outline the specific task requirements. The following formulas are relevant for this assessment: Support Info Food cost Percentage: Food Cost: Sales Price x 100 = Food Cost Percentage % Individual Menu Item (Variable %): Portion Cost: Priced Menu Item x 100= Food Cost % Setting the Selling Price: Portion Cost: Targeted Food Cost Percentage x 100 = Selling Price Menu type to be developed (all required overall) Evaluation of each menu (use at least 2 methods overall) Menu 1: à la carte customer satisfaction discussions customer surveys improvements suggested by: customers managers peers staff supervisors suppliers regular staff meetings that involve menu discussions seeking staff suggestions for menu items Menu 2: Buffet customer satisfaction discussions customer surveys improvements suggested by: customers managers peers staff supervisors suppliers regular staff meetings that involve menu discussions seeking staff suggestions for menu items Menu 3: Cyclical customer satisfaction discussions customer surveys 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 31
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NEW YORK COLLEGE improvements suggested by: customers managers peers staff supervisors suppliers regular staff meetings that involve menu discussions seeking staff suggestions for menu items Menu 4: Degustation customer satisfaction discussions customer surveys improvements suggested by: customers managers peers staff supervisors suppliers regular staff meetings that involve menu discussions seeking staff suggestions for menu items Menu 5: Ethnic customer satisfaction discussions customer surveys improvements suggested by: customers managers peers staff supervisors suppliers regular staff meetings that involve menu discussions seeking staff suggestions for menu items Menu 6: Set/Table d’hôte customer satisfaction discussions customer surveys improvements suggested by: customers managers
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