Obtain feedback for the success of the menus

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obtain feedback for the success of the menus Australia Moreton Education Group Pty Ltd, Trading as Queensland Academy of Technology (QAT) ABN 68 105823309 Level 4, 333 Adelaide Street, Brisbane 4000, Queensland Australia PO BOX 10862 Adelaide Street, Brisbane 4000 Telephone 07 3002 0888 Facsimile 07 3002 0808 National Provider Number: 31246 CRICOS Number: 094609M Version 1.0 31/05/2017
1 (Attach completed feedback form that you’ve developed in the previous assessment) Australia Moreton Education Group Pty Ltd, Trading as Queensland Academy of Technology (QAT) ABN 68 105823309 Level 4, 333 Adelaide Street, Brisbane 4000, Queensland Australia PO BOX 10862 Adelaide Street, Brisbane 4000 Telephone 07 3002 0888 Facsimile 07 3002 0808 National Provider Number: 31246 CRICOS Number: 094609M Version 1.0 31/05/2017
1 Which menu were most popular?
Which menu were most profitable?
What other options could you use for future cyclical menus to reduce your food cost whilst ensuring customer satisfaction?
Australia Moreton Education Group Pty Ltd, Trading as Queensland Academy of Technology (QAT) ABN 68 105823309 Level 4, 333 Adelaide Street, Brisbane 4000, Queensland Australia PO BOX 10862 Adelaide Street, Brisbane 4000 Telephone 07 3002 0888 Facsimile 07 3002 0808 National Provider Number: 31246 CRICOS Number: 094609M Version 1.0 31/05/2017
1 5. Menu 4 Plan a degustation menu. A. Plan a degustation menu comprising of at least 5 courses, and offering 2 main course options. The food cost must not exceed 34 %. The maximum cost shall be in proportion to the client information and current prices for meals as identified in question 1. Degustation dishes Draf Final 1 st course Ravioli with feta herb filling Pappa al pomodoro soup 2 nd course Tomato Bruschetta 3 rd course Caesar salad Chopped Italian Salad 4 th course Lasagna 5 th course Tiramisu The dishes must provide a balanced variety on offer and within the courses offered including the following: colours, cooking methods, delicacies, flavours, nutritional values, presentation, seasonally available ingredients, tastes, textures. B. Draf ideas for each of the dishes listed in A. present these to your chef/colleagues or trainer and obtain feedback. Write in the “Final column” the changes you’ve made afer feedback: Feedback from your supervisor: The dishes were not suitable for the customers identified in question number 1. C. Establish standard recipe cards for each dish , listing the ingredients and required quantities. Establish a yield test sheet for all ingredients , using the attached template “Yields” and calculate the net yields, and net costs. Finalise the standard recipe cards required quantities and cost these to meet the required margins set out in A.

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