Each dish is costed in the standards recipe card the

  • No School
  • AA 1
  • anmolthapa89
  • 39
  • 81% (21) 17 out of 21 people found this document helpful

This preview shows page 35 - 39 out of 39 pages.

Each dish is costed in the standards recipe card The correct formulas are used for each type of calculation The food cost for the menu does not exceed 30% 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 type Element 4: Write menu content Comment S NYS S NYS The menu/dish is written in an appealing way, creating interest Classical garnishes are used correctly according to conventions (e.g. a Wiener Schnitzel must use veal; if pork or chicken is used it must refer to pork/chicken Schnitzel “Vienna Style” The key features in each dish/menu are clearly listed The correct culinary terms are used and explained where relevant The menu structure is correct in order The print type/font is clearly legible
Element 5: Evaluate menu success The menu /dishes is evaluated using evaluation methods outlines in the instructions The feedback is collated and attached The feedback is interpreted correctly A sales analysis ids performed where this is part of the evaluation startegy
8. Menu 7 – Plan a seasonal menu. A. Plan a seasonal menu, relevant to the time of the year/month and the region where you undertake this assessment. Your menu may include e.g. dishes for a game season, fresh berries in season, in conjunction with dishes paired to new wines released or similar. Your menu needs to comprise of a selection of speciality dishes using seasonal produce as a specials menu or a complete menu using at least 4 courses. The food cost shall not exceed 31% for any dish, and the menu should be in line with the characteristics you have provided in Question 1 of this assessment. B. The dishes must provide a balanced variety on offer and within the courses offered including the following: o colours o cooking methods o delicacies o flavours o nutritional values o presentation o seasonally available ingredients o tastes o textures. C. Draft ideas for each of the dishes listed in A., present these to your chef/colleagues or trainer and obtain feedback. Document what the feedback entailed and what you will change, accordingly. Attach this draft and comments to this assessment marked “Menu 7” D. Establish standard recipe cards for each dish, listing the ingredients and required quantities. E. Establish a yield test sheet for all ingredients, using the attached template “Yields” and calculate the net yields, and net costs. F. Cost each dish and indentify the profitability of each menu item. Make adjustment s to meet the requirements set out in A. 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 cuisine H. 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 7” I. What was the feedback received, and accordingly what needs to be improved or changed?
Menu Assessment Criteria Comment S NYS S NYS 7 Element 1: Identify customer requirements The type of customer relevant for the menu/establishment is identified

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture