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Example target population can be the children so one

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example, target population can be the children, so one can consider menu withchildren's food in it. Or it can coffee and sweets for adults. But always think if thesaid menu is budget - friendly.
Q2:What changes did you have to make to your draft menu and recipes to ensure you metthe conference centre’s SFC% for buffet menus?
Task 2: Develop and cost a buffet menuDay two of the annual management event is a series of seminars, workshops and guest speakers forall executive and senior management of the corporation. A buffet dinner is planned for that evening.Their brief for the buffet dinner includes the following requests.A plated cold entrée to be served at the table. This can be an individually plated meal or ashared platter.Main course and dessert courses served from the buffet.A variety of hot and cold options provided for the main course.At least one hot vegetarian main course option.Dessert can include hot options but is not a mandatory requirement.The organiser anticipates 250 guests for dinner on tables of ten to 12.Research and prepare a buffet menu based on the client’s preferences and requests.Itemise the components of all dishes in your menu. They can be listed manually or usingcomputer technology such as spreadsheet software.Research costs for all components to enable you to determine costs and selling prices.Information can be obtained from your workplace or training organisation’s purchasingstaff or organisational purchasing documentation, by contacting suppliers directly or usingyour internet search engine.Calculate portion yields for all raw ingredients for all dishes on your buffet menu.All dishes on the menu can be calculated manually or using computer technology suchas spreadsheet software.Use the ‘Raw ingredient yield test percentages’ table provided in your course files oryour workplace or training organisation’s standardised yield test percentages whencalculating costs for all raw ingredients. If yield percentage is not available, use mostsimilar ingredient percentage.Calculate the total cost per portion for all dishes on your menu. Remember to includecosts for all components of a dish.Determine selling price for the menu. This price will be presented to the event organiserwith the menu for final approval.The conference centre aims to achieve an overall SFC% of 28% for buffet menus.All menu items and the overall menu price can be calculated manually or usingcomputer technology such as spreadsheet software.

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