Nova Restaurant

Table d hote menu $40

Non -veg veg

Starter course
Steak sandwich Corn and Haloumi
Fritters
Main course
Roast Chicken with sweet Creamy garlic
Mango Gravy mushrooms sphagetti
Dessert
Dairy Non-dairy
Date pudding Apple struddle
 Standard Recipe cards

Standard Recipe Card

Steak Sandwich 6
Name of dish: Portion #:
www.taste.com.au
Ref.source:
10.13 100g
Total Cost: Portion size:
1.68 4
Portion Cost: Sale Price at
%
( Food Cost)

4 Food Cost % 30%

Sales Price
Commodities
Weight Actual
Item Specification kg/l/Unit Cost per kg/l/Unit cost
Butter Salted 0.5 Kg 0.90 Kg 0.45
Garlic Crushed 0.1 Kg 1 Kg 0.10
Oil Virgin 0.2 L 2 L 0.40
Steak Fresh 1 Kg 6 Kg 6
Onion Fresh 0.4 Kg 1.40 Kg 0.56
Cheese 0.8 Kg 0.78 Kg 0.62
Baguette 1 Kg 2 Kg 2
 Total Cost 10.13
1.68
Portion Cost

Method:
1. Garlic Aioli: Mix mayonnaise and garlic together. Set aside for 30 minutes+ for the flavour to develop (do not keep for more than 3 days
tops).
2. Caramelised Onion: Melt butter in a skillet over medium low heat. Add onions and stir to coat in butter. Place lid on (or place a baking
tray over skillet) and leave for 20 minutes, stirring once or twice. Remove lid then cook for a further 20 minutes, stirring every now and
then, until onion is golden (increase heat slightly if the colour is not changing). Add sugar, vinegar, salt and pepper. Cook for a further 10
minutes until jammy. Remove from heat and keep warm.

BEEF
1. Take beef out of fridge 20 minutes before cooking. Season generously with salt and pepper.
2. Heat oil in a skillet over high heat (or heat BBQ). Cook steak to your liking - if using a secondary cut like Bavette, skirt or flat iron, it's
best medium rare.
3. Transfer beef to a plate, cover loosely with foil and rest for 5 - 10 minutes. Then slice thinly against the grain.

ASSEMBLE SANDWICH
1. Cut turkish bread into 15cm/6" lengths and split into half. Toast lightly.
2. Spread the bottom piece generously with garlic aioli. Top with rocket, then tomato slices, beef, caramelised onion. Spread the top piece of
bread with mustard then place on top.

Standard Recipe Card

Corn and Haloumi 2

Name of dish: Fritters Portion #:
www.taste.com.au
Ref.source:
3.52 150grm
Total Cost Portion size:
1.8 6
Portion Cost: Sale Price at
%
( Food Cost)
 6 Food Cost % 30%
Sales Price
Commodities
Weight Actual
Item Specification kg/l/Unit Cost per kg/l/Unit cost
Flour 0.5 Kg 1.7 Kg 0.85
Egg 0.2 Kg 1.3 Kg 0.26
Soda Water 0.5 L 0.4 L 0.20
Haloumi 0.1 Kg 3 Kg 0.30
Onions 0.03 Kg 1.5 Kg 0.05
Parsely 0.75 Kg 1 Kg 0.75
Corns 0.2 Kg 1 Kg 0.20
Vegetable Oil 0.33 L 2.76 L 0.91

Total Cost 3.52

1.8
Portion Cost

Method:
 Combine corn kernels, haloumi, fl our, baking powder, eggs, shallot, herbs and chilli in a bowl and season.
Heat 3mm oil in a large non-sti ck pan over medium heat. Add about 1/4 cup (60ml) batt er per fritt er to
the pan, in batches if needed, and cook for 2-3 minutes on each side unti l golden and crispy. Keep warm
unti l ready to serve.

 2.

Meanwhile, for the tangy herb sour cream. Combine sour cream, caperberries and brine and herbs in a
bowl. Season with salt and pepper.

 3.

Serve hot fritt ers with sour cream, extra herbs, caperberries and lemon wedges.
 Standard Recipe Card

Roast Chicken with 2

Name of dish: sweet Mango Gravy Portion #:
www.taste.com.au
Ref.source:
5.90 500g
Total Cost: Portion size:
2.95 10
Portion Cost: Sale Price at
%
( Food Cost)

10 Food Cost % 19%

Sales Price
Commodities
Weight Actual
Item Specification kg/l/Unit Cost per kg/l/Unit cost
Chicken Boneless 0.67 Kg 6.50 Kg 4.35
Mango 0.05 Kg 3.65 Kg 0.18
Butter Salted 0.03 Kg 4 Kg 0.12
Soya Sauce 0.075 L 9.5 L 0.71
Potato 0.2 Kg 2.67 Kg 0.55

Total Cost 5.90

2.95
Portion Cost

Method:
Roast Chicken
Roast the chicken at 180 degrees Celsius for 25 minutes or until cooked and carve.
Gravy
Combine all the given ingredients together and bring to the boil while stirring.
To Serve
Serve sauce with roast chicken and vegetables.
Tip
May serve with Roast Potato.

Standard Recipe Card

Creamy garlic 4
Name of dish: mushrooms sphagetti Portion #:

Ref.source:
$12.42 220gm
Total Cost: Portion size:
$3.14
Portion Cost: Sale Price at
%
( Food Cost) 30%

11$ Food Cost % 30%

Sales Price
Commodities
Weight Actual
Item Specification kg/l/Unit Cost per kg/l/Unit cost
Garlic Chopped 0.5 kg $14 kg $7 $
Mushrooms Diced 0.03 kg $12 kg $0.36 $
Parsley Fresh 0.04 kg $14 kg $0.56 $
Pasta Sphagetti 0.2 kg $15 kg $3 $
Whole wheat 0.02 kg $5 kg $0.10 $
Flour 0.04 kg $10 kg $0.40 $
Pepper 0.2 kg $5 kg $1.00 $

Total Cost $12.42 $

$3.14 $
Portion Cost

Method:
1. Pasta: Cook the pasta according to package directions. Set aside and toss with a little oil to prevent
sticking.
2. Mushrooms: Melt 2 tablespoons of butter over medium high heat. Add one clove of the garlic and saute
for a minute until fragrant. Add the mushrooms and sauté for 5-10 minutes, until golden brown and
softened. Set aside.
3. Sauce: Add the remaining 2 tablespoons of butter to the pan and melt again over medium high heat. Add
the garlic and saute for a minute until fragrant. Add the flour and herbes de provence. Stir fry for a
minute to cook out the flour taste. Add the milk slowly, whisking to incorporate. Let the mixture simmer
until thickened. Season with salt and pepper.
4. Assemble: Toss the sauce, pasta, and mushrooms together. Add the olive oil and water as needed to
keep the sauce from getting too thick. Stir in the parsley just before serving.

Standard Recipe Card

Date Pudding 2
Name of dish: Portion #:
www.taste.com.au
Ref.source:
 2$ 150grm
Total Cost: Portion size:
1$
Portion Cost: Sale Price at
%
( Food Cost)

3$ Food Cost % 25%

Sales Price
Commodities
Weight Actual
Item Specification kg/l/Unit Cost per kg/l/Unit cost
Pudding Mix Chocolate 0.10 Kg 13 Kg 1.4
Butter Scotch 0.025 Kg 4.40 Kg 0.1
Milk Full Cream 0.31 L 1.3 L 0.40
Ice Cream 0.039 L 2.38 L 0.09

Total Cost 2
1
Portion Cost

Method:
1. Mix the dates and bicarbonate soda in a bowl. Pour over the boiling water and leave to
stand for 30 minutes.
2. Cream the butter and the sugar.
3. Add the eggs one at a time and beat well.
4. Fold in sifted flour and stir in date mixture and vanilla.
5. Pour into a greased, rectangular, ovenproof dish.
6. Cook for 30-40 minutes at 170C or until firm when touched in the centre.
 7. Sauce: Melt the butter, sugar and golden syrup. Stir until dissolved.
8. Remove from the heat and stir in the cream.
9. Cut the pudding into squares and serve with the sauce, cream and/or icecream.

Standard Recipe Card

Apple Strudel 2
Name of dish: Portion #:
www.taste.com.au
Ref.source:
3.08 150g
Total Cost: Portion size:
1.5 5
Portion Cost: Sale Price at
%
( Food Cost)

5 Food Cost % 30%

Sales Price
Commodities
Weight Actual
Item Specification kg/l/Unit Cost per kg/l/Unit cost
Puff Pastry Sheet Fresh 0.1 Kg 5.50 Kg 0.55
Apple Fresh 0.015 Kg 4.90 Kg 0.0735
Lemon Juice Fresh 0.05 L 1 L 0.05
Flour Self Raising 0.375 Kg 1.10 Kg 0.412
Cinnamon 0.01 Kg 20 Kg 2
 Total Cost 3.0855
1.5
Portion Cost

Method:

Heat the oven to 375°F. In medium bowl, toss apples, pecans, brown sugar and cinnamon. Set
aside.

Dust work surface lightly with flour. Unroll dough on floured surface. With fingers, press dough
lightly into rectangle; press perforations to seal. Using floured rolling pin, roll out dough as thin as
possible. With pastry brush, spread 2 tablespoons butter all over dough.

Spoon apple mixture onto one long side of dough. Gently lift apple-topped edge of dough and
start rolling up strudel toward plain dough edge until filling is completely sealed. If needed, turn
log to place seam on bottom. For flaky pastry, brush strudel with additional butter.

For easy transfer, carefully slide sheet of cooking parchment paper under strudel. Using paper, lift
and place strudel on ungreased cookie sheet.

Bake 25 to 28 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool
slightly, about 20 minutes, before cutting into pieces.

1.
PART D
YEILD TEST OF INGREDIENTS
Yield Test Reference Sheet

Commodity $ / kg Trimmings Net Yield/ kg Net cost/kg

Beans 2.95 16% 0.840 3.51
Broccoli 4.85 24% 0.760 6.38
Carrots 1.40 16% 0.840 1.67
Cauliflower 5.75 22% 0.780 7.37
Kohlrabi 4.28 32% 0.680 6.29
Spinach 10.60 18% 0.820 12.93
Onions 2.45 14% 0.860 2.85

Sirloin 16.80 26% 0.740 22.70

Loin of Pork 14.80 14% 0.860 17.21
Leg of Lamb 8.90 27% 0.730 12.19

To calculate a menu effectively the net yield must be considered to order the correct quantities.
To do so correctly, the trimmings are weighed.
If you buy one kilogram of carrots for $1.40 per Kg and have peelings and offucts weighing 0.160 Kg, then you will obtain 840 g of peeled carrots.
Therefore these 840 g of carrots cost you now $1.40.
Therefore to work out the price for 1 kg of peeled Carrots , the trimming percentage has to be added
to the original price for 1 kg of unpeeled carrots.

Example: $ per kg Trimmings Net Yield Net cost/kg

Carrots 1.40 16% 840 g 1.62

1000 g Carrots = $ 1.40

16% of 1000 g = 1000 x 16 : 100 = 160 g
1000 g (Carrots) - 160 g (Trimmings) = 840 g

Therefore these 840 g of peeled carrots will now still cost $ 1.40

To obtain now the price for 1 kg of peeled carrots we need to establish the following formula

0.840 kg = $ 1.40
1.000 kg = $ X

X = (1.000 x 1.40) / 0.840

X = 1.40 / 0.840

X = 1.666

X = 1.67

The price for 1 kg of peeled carrots is $ 1.67

Commodity $ / kg Trimmings Net Yield/ kg Net cost/kg Portions /kg Net Portion Cost/ $
Vegetables
Beans 2.95 16% 0.840 3.51 0.100 0.35
Broccoli 4.85 24% 0.760 6.38 0.100 0.64
Carrots 1.40 16% 0.840 1.67 0.100 0.17
Cauliflower 5.75 22% 0.780 7.37 0.100 0.74
Kohlrabi 4.28 32% 0.680 6.29 0.100 0.63
Spinach 10.60 18% 0.820 12.93 0.100 1.29
Onions 2.45 14% 0.860 2.85 0.050 0.14
Meat
Sirloin 16.80 26% 0.740 22.70 0.280 6.36
Loin of Pork 14.80 14% 0.860 17.21 0.250 4.30
Leg of Lamb 8.90 27% 0.730 12.19 0.250 3.05

Waste percentages
records

Poultry

Yiel Wast
  d e    

Quail     Total weight 190

  53%   Quail meat 100

    47% Quail bones 90

         

Chicken     Total weight 990

  56%   Chicken meat 550

    44% Chicken bones 440

  23%   Maryland 230

  12%   Thigh 120

  11%   Drumsticks 110

  6%   Wings 55

Lamb        

Short leg     Total weight 1360

  27%   Trimmed meat 370

  15%   Shank 200

    58% Bones & Sinews 790

Beef        

Striploin     Total weight 2890

  87%   Trimmed meat 2510

    13% Sinews 380

      Roast trim 691

    15% Trimmings 103

      Larder trim 1170

    29% Trimmings 334

Rabbit        

Short leg     Total weight 1098

  58%   Trimmed meat 642

  32%   Legs 350

Shoulders
  10%   deboned 110

  11%   Fillet & loin 117

    4% Fat 40

    38% Bones & Sinews 416

Seafood        

Cuttlefish     Total weight 140

  43%   Cuttlefish meat 60

    57% Waste 80

Octopus     Total weight 400

  68%   Octopus meat 270

    33% Waste 130

Stargazer     Total weight 1583

  32%   Stargazer fillets 503

    68% Waste 1080

Flounder     Total weight 178

  53%   Flounder fillets 95

    47% Waste 83

Trout     Total weight 0.512

  50%   Trout fillets 0.258

    50% Waste 0.254

Sting ray wings   Total weight 1.34

  61%   Ray fillets 0.817

    39% 0.523

Vegetables        

Carrots   100% Total weight 216

  83% 17% Peeled 180

  51% 49% Squared 110

      Peeled weight 32

  38% 63% Turned weight 12

Potatoes     Total weight 188

  47% 53% Peeled weight 89

Parisienne Potatoes Peeled weight 111

  86% 14% Parisienne 96

Parmentier Potatoes Peeled weight 174

  32% 68% Parmentier 56

Turned Potatoes   Peeled weight 128

  27% 73% Turned 35

Cos Lettuce     Total weight 300

  87% 13% Cleaned weight 260

Cabbage     Total weight 883

  84% 16% Cleaned weight 744

Cabbage red   Total weight 774

  71% 29% Cleaned weight 546

Watercress     Total weight 255

  32% 68% Cleaned weight 82

Mint     Total weight 30

  33% 67% Cleaned weight 10

Onions     Total weight 266

  83% 17% Peeled weight 222

      Peeled weight 184

  79% 21% Onion dice 146

      Peeled weight 184

  92% 8% Onion slice 170

Fruit        

Tangelos     Total weight 800

   31% 69% Juice 250

e. Identifying the customer and customer preferences for creating menus

i. Type of customers – Customers from all cultural background visit

here.
Most common customer group includes-
The couples
The Foodies
The Family
Age Group: - 16 to 55
Upper Middle Class

ii. Cuisine Style (s) – English, Italian, French

iii. Menu Types used in the establishment – Table d set menu
iv. 3 Best-selling menu items

Item Name cost

Starter Steak sandwich $7
Main Roast Chicken with sweet $15
Mango Gravy
Dessert Apple strudel $5

v. 3 Most profitable menu items (Example + Profit)

Item Name Profit

Starter Steak sandwich $5
Main Roast Chicken with sweet $12
Mango Gravy
 Dessert Apple strudel $3.50

f. Duly Filled Customer Feedback Form

Nova restaurant
Customer Feedback form
Name- Sam
1. Was the server attentive and available when you needed him/her?
 Yes
 No
1. How would you rate the taste of your meal?
 Excellent
 Good
 Average
 Below average
 Poor
2. How was the temperature of the food?
 Excellent
 Good
 Average
 Below average
 Poor
3. Please rate the ambience of the restaurant
 Excellent
 Good
 Average
 Below average
4. Please rate your visit on value for the money
 Excellent
 Good
 Average
  Below average
Comment- ambience can be improved and some light music can be added.
g. Managers Feedback
on reviewing all the customer feedback form it came to my notice people we need
to work on our interior and ambience. They have requested for some music around.
I would request you all how can we make improvement in the ambience.
h. what improvements can be made while planning future TDH/set menu
Introduce items in the menu with customer special dietary requirements. Taking
survey from the customers and knowing about their special needs and introducing
that in the menu. Using fresh seasonal food items in the menu to bring freshness
and amazing taste to the food.