. SITHKOP002 Project Assessment V2.0 (3) (Protected View) - Word...

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SITHKOP002 Project Assessment V2.0 (3) (Protected View) - Word Sign in X File Home Insert Design Layout References Mailings Review View Help Tell me what you want to do Share i PROTECTED VIEW Be careful-files from the Internet can contain viruses. Unless you need to edit, it's safer to stay in Protected View. Enable Editing X In this scenario you are required to produce an a la carte menu for a table service restaurant. Use the template and Recipe Book provided to select appropriate dishes. The menu must include four entree dishes, five main dishes and three dessert dishes. The food costs must be less than 30% of the sell price. The menu must address the following criteria: . Choose menu items to meet customer preferences. . Identify organisational service style and cuisine and develop suitable menus. Include a balanced variety of dishes or food production items for the style of service and cuisine. Itemise proposed components of included dishes or food production items. . Calculate portion yields and costs from raw ingredients. Assess cost-effectiveness of proposed dishes or food production items and choose menu items that provide high yield. Price menu items to ensure maximum profitability. Write menus using words that appeal to customer base and fit with the service style. You must produce the following items and upload them to the LMS for grading: . A written menu card that will be provided to the customers describing the dishes. . Individual Recipe Cards (using the template provided and Recipe Book provided). . A written justification for your menu describing why you have chosen the dishes and how the selected dishes meet the criteria

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