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Determine selling price for the menu this price will

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Determine selling price for the menu. This price will be presented to the event organiser with the menu for finalapproval.The conference centre aims to achieve a SFC% of between 27 to 32%.All menu items can be calculated manually or using computer technology such as spreadsheet software. Showhow the menu price changes depending on the SFC% used.Prepare a menu for the event. It will be placed on the table above each guest’s place setting. It must includethe name of each dish and a description of the dish. The description should be appealing and use correctnames or terminology for styles of cuisine, dishes, cooking methods and ingredients listed in the description.Answer all the questions.
Task 1.1: Question and answerQ1:How have the client’s requests and customer preferences influenced your menu planning decisions?
Q2:What changes did you have to make to your draft menu and recipes to ensure you met the conferencecentre’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 for allexecutive 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 a shared 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.Research costs for all components to enable you to determine costs and selling prices. Information can beobtained from your workplace or training organisation’s purchasing staff or organisational purchasingdocumentation, by contacting suppliers directly or using your 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 such as spreadsheetsoftware.Use the ‘Raw ingredient yield test percentages’ table provided when calculating costs for all raw ingredients. Ifyield percentage is not available, use most similar ingredient percentage.Calculate the total cost per portion for all dishes on your menu. Remember to include costs for all componentsof a dish.

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Term
Spring
Professor
N/A
Tags
Didasko Digital

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