Assignment Task
Students must plan 3 dishes and cost them all for 4 menus from below 5 menu types.
- Ala carte
- Buffet
- Cyclical degustation
- Set or table d’hôte
Develop the above recipes using:
Standard recipe cards in spreadsheet format
- Method
- Portion size
- Ingredients
- units of measure
- Description
- Equipment
- Food cost percentage
- GST
The dish must then be costed according to realistic ingredient prices and portions sizes and ingredient yields. The ingredients within each recipe must be costed to determine the cost per serve of every dish item on the dish. This must then be entered into a dish analysis template (section 2 of this assignment). The dish once entered into the dish analysis spreadsheet must fall at 30% food cost percentage
or below.
The standard recipe card must be presentable to industry standard in a word or excel document and should use current industry trends.
Dish analysis must be considered before finalising the selling prices of the items or the price per head for the dish.
Design and develop two of your own feedback forms to gather staff feedback and customer separately. these feedback forms must have provisions for suggestions.
Dish analysis Dish item the A La Carte dish is provided on the next page. The trainer must provide students with all 4 dish analysis’s must be submitted for each dish. An example of the dish analysis template for templates for their food costing. Once the student has completed each dish analysis within the excel spreadsheet all 4 must be handed into the trainer with each dish. Attach each of these to this assessment and all 3 must fall below 30% food cost percentage
(dish analysis template example for the A La Carte dish is provided on the next page)
The dish analysis sheet comprises of a few different terms as headings for each financial performance indicator. The definitions for each term of each heading are below:
Dish mix %: Determines the popularity of a dish over a certain time period (can also be termed as the ‘popularity index’). It is determined by the amount sold’ divided by the ‘total dishes sold’ then multiplied by 100.
Amount sold: Total amount of each dish sold for a certain time period.
Food cost %: Food cost percentage of an individual food item which is determined by the ‘food cost’ divided by the ‘sales prices’ then multiplied by 100.
Food cost: The cost per serve of each individual food item.
Sales price: The sales price per serve of each individual food item.
Dish cost: The total cost of an individual dish over a certain time period determined by the ‘food cost’ multiplied by the amount sold’.
Dish revenue: The total sales of an individual dish over a certain time period determined by the ‘sales price’ multiplied by the amount sold’.
Total food cost percentage: The total food cost percentage for the entire dish of a certain time period. This is determined by the ‘dish cost’ divided by the ‘dish revenue’ then multiplied by 100. This will vary depending on the popularity of each dish item and will be a key factor in determining the sales prices on your dish to ensure this figure is below 30%.
Observation Checklist
1. Identify customer preferences
2. Plan dishes
3. Cost recipes.
4. Write dish description
5. Evaluate dishes