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Remember to consider convenience options as a

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Remember to consider convenience options as a replacement for fresh and raw ingredients.14.Calculate portion yields for all raw ingredients for all dishes on your cyclical menu.All dishes on the menu can be calculated manually or using computer technology such asspreadsheet software.Use theRaw ingredient yield test percentagestable provided in your course files or your workplaceor training organizational standardized yield test percentages when calculating costs for all rawingredients. If yield percentage is not available, use most similar ingredient percentage.15.Calculate the total cost per portion for all dishes on your menu. Remember to include costs forall components of a dish and to adjust portion sizes according to residents’ needs.16.Determine total cost per day for the menu.All menu items and the overall menu price can be calculated manually or using computertechnology such as spreadsheet software.17.Revise your menu if necessary to ensure you meet budgetary constraints. Recalculate costs forany new or adjusted menu items.18.Format your cyclical menu in preparation of presentation to the facility manager and accountant.This menu should include portion costs for each dish and daily costs per resident.19.Attach copies of the following documents to your assessment.Your itemized recipe components list.All documents containing manual or computerized yield, cost and selling price calculations to yourassessor at the completion of Assessment C.The draft and final formatted version of your cyclical menu.20.Submit all completed menus, calculations, manual or computer‐printed documents and requiredtasks for Task 3 to your assessor at the completion of Project – Part 2.Task3.1:WrittenreportWhat items in your initial draft menu did you haveto replace or modify to meet the budgetaryrestrictions of the aged‐care facilitychanges the menu to make a soft food, and makea food not to hard such steak, hamburger. Try tochange the menu with soup to easy to eat.
SITHKOP002‐Plan And Cost Basic MenusLearnertaskchecklistTobecompletedbythelearner.This is a tool to assist you when submitting your assessment tasks.You must complete the following tasks for this assessmentHave youcompletedthis task?YesNoTask1.1: Develop and cost a degustation menuResearch and develop a draft menu.YesCalculate the portion yields and costs of raw ingredients for all dishes manually orusing computer technology.YesCalculate the total cost per portion for all dishes on your menu. Remember to includecosts for all components of a dish.YesDetermine selling prices for all menu items.YesWrite menu content for all menu items.YesFormat and print menu that meets customer and organisational standards.

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Term
Winter
Professor
N/A
Tags
Menu bar, la carte, KFQ Partners Pty Ltd

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