Aug version page sithkop plan and cost basic menuspen

SITHKOP002 Plan and cost basic menus

SITHKOP002 Plan and cost basic menus

USA:

Indian:

Specials Menus

Cycle Menus

SITHKOP002 Plan and cost basic menus
10.What are the advantages of a table d’hôte menu? What are the advantages if a combination of table d’hôte menu and à la carte menu is used in an establishment?

11.List 5 different types of menus which are traditionally used in larger establishments in the hospitality industry:

SITHKOP002 Plan and cost basic menus

13.Which aspects should be considered when serving cocktail foods for a function? What are the potential economic benefits of cocktail foods?

SITHKOP002 Plan and cost basic menus
16.Which details for the following aspects of dishes must be considered when planning and writing a menu?

Ingredients–

Naming the dish–

18.What is a sales mix? Why should this be analyzed frequently?

19.List 6 impacts which must be considered when planning a menu to ensure profitability:

20.What are the formulae to calculate the following details?

Retail price =

and lower food cost percentages. Provide an example of how is this achieved:

23.Once a menu has been implemented it is essential to review its success. List 5 options which could be used:

25.Provide 3 examples of methods which could be used to evaluate the effectiveness of a

menu:

degustation
ethnic
set

table d’hôte

 Once the costings of the menu are entered into the menu analysis spreadsheet students must determine the average cost per customer of the entire 3 courses, then must determine the selling price of the function as price per head. The price per head must take into account that the food cost percentage at 30% or below.

2. 2 menu analysis’s must be submitted for each menu. An example of the menu analysis template for the A La Carte menu is provided on the next page. The trainer must provide students with all 3 templates for their food costings. Once the student has completed each menu analysis within the excel spreadsheet all 3 must be handed into the trainer with each menu. Attach each of these to this assessment and all 3 must fall below 30% food cost percentage

Sales price: The sales price per serve of each individual food item.

Menu cost: The total cost of an individual dish over a certain time period determined by the ‘food cost’ multiplied by the ‘amount sold’.

SITHKOP002 Plan and cost basic menus

3. Scenario: You are the head chef at a restaurant and the general manager has provided you with a report that the food cost percentage for the month is 34%. He has asked you to find ways to reduce this back to 30% as the restaurant did not make any profit for the month. Use your menu analysis spreadsheet in the previous exercise as a guide by changing figures around in order to lower the TOTAL food cost percentage %. List below all the ways possible that you could lower the monthly food cost percentage back to within the budget that the general manager has set you and report this back to your trainer. Also describe how customer feedback can play a role in determining an ongoing profitable menu