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Assessment Coversheet & Feedback Form

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FAMILY NAME: Singh FIRST NAME: Niklesh

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STUDENT ID: D C 5 8 7 6 WRITE IN CLEAR HANDWRITTING
UNIT CODE: SITHKOP002 CONTACT PHONE NUMBER: 0417374440
UNIT NAME: Plan and cost basic menus EMAIL ID: singhniklesh02@gmail.com
COURSE NAME: cookery DUE DATE: resubmission

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niklesh singh 17/12/2022

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ACADEMIC STAFF USE ONLY – Feedback Comments to Student

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Version 3.0_February 2019
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© Elizabeth Bence Pty Ltd t/a Duke College |Assessment Coversheet & Feedback Form | Page 1of 1
CRICOS Provider Code: 02564C | RTO Code: 90681 | Level 1, 20-22 Macquarie St Parramatta NSW 2150 Tel (+61 2) 9687 3200
Assessment 2
Duke College (DC) Assessment 2, Jan 2019

CRICOS ID: 02564C Version 2.0
RTO ID: 90681 Page 1 of 15
Assessment 2: Project
Your Tasks:
1. Students must design following menus and cost them all by conducting a menu
analysis for each menu. The essential requirements for each menu are listed below:
➢ à la carte
➢ buffet
➢ cyclical
➢ degustation
➢ ethnic
➢ set
➢ table d’hôte
➢ seasonal
➢ The menu must also comprise a balanced range of menu items and must include:
a. Seafood dishes
b. Meat dishes
c. Poultry dishes
d. Vegatarian dishes
e. Gluten free dishes
f. A range of desserts hot and cold
➢ The menu must comprise of 5 Entrée’s, 5 Mains and 5 desserts
➢ It must have a range of colours and flavours
➢ The menu 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 menu item on the menu. This must then be entered into a menu analysis
template (section 2 of this assignment) that the trainer will issue to the student. The
menu once entered into the menu analysis spreadsheet must fall at 30% food cost
percentage or below.
➢ The menu must be presentable to industry standard in a word document and should use
current industry trends in menu design.
➢ 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.
ANSWER: 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
(Menu analysis template example for the A La Carte menu is provided on the next page)
The menu 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:
Menu 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.
Menu cost: The total cost of an individual dish over a certain time period determined by the
‘food cost’ multiplied by the ‘amount sold’.
Menu 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 menu of a
certain time period. This is determined by the ‘menu cost’ divided by the ‘menu revenue’ then
multiplied by 100. This will vary depending on the popularity of each menu item and will be a
key factor in determining the sales prices on your menu to ensure this figure is below 30%.
Example: Trainer to provide students all 3 excel spreadsheet templates

A La Carte menu analysis
Menu Amount Food Food Sales Menu Menu
Menu item mix % sold cost % cost price cost revenue
Entrée's
Creamy Mushroom 3.55% 6 0.51% $5.0 $254.54 $3.09 $279.99
and leek creepes
Garlic bread 6.38% 1 $3.12 $4.5 $1,557.5 $1,713.2 $1,713.25
0 5
T-steak with fried 4.61% 1 $16.34 $16.34 $40.85 $44.94 $44.94
mushroom
Southern Fried 5.32% 15 22.61% $4.5 $19.9 $67.5 $298.50
Chicken
Salt and Pepper 8.16% 23 20.10% $4.0 $19.9 $92.0 $457.70
Calamari
Mains
Tasmanian Atlantic 8.16% 23 23.31% $10.0 $42.9 $230.0 $986.70
Salmon Fillet (c)
Braised Lamb 4.26% 12 24.32% $8.0 $32.9 $96.0 $394.80
Shanks
Black Angus Scotch 8.87% 25 25.07% $9.5 $37.9 $237.5 $947.50
Fillet (c)
Grill Barramundi 6.38% 18 25.06% $11.0 $43.9 $198.0 $790.20
Clam pasta 10.28% 29 23.68% $8.5 $35.9 $246.5 $1,041.10
Desserts
Passionfruit Bacardi 6.67% 16 23.26% $3.0 $12.9 $48.0 $206.40
Slice
Sticky Fig Pudding 6.67% 12 23.26% $3.0 $12.9 $36.0 $154.80
Gelato 6.67% 18 22.94% $2.5 $10.9 $45.0 $196.20
Apple and Rhubarb 6.67% 24 25.16% $4.0 $15.9 $96.0 $381.60
Crumble
Vanilla Ice cream 6.67% 26 23.26% $3.0 $12.9 $78.0 $335.40
Total 282
dishes
sold
TOTAL Food cost 23.88% $1,673.0 $7,006.80

percentage % TOTALS
A la carte.xlsx

Buffet menu
Entrée’s
Antipasto 0.22
Bruschetta with mushroom and crisp ham 190.80
Sweet and Sour Spatchcock 247.25
Scallop mornay, mozzarella and parmesan cheese 19.9
Charred garlic asparagus spears on wild roquette leaves topped with poached egg and shavedparmesan (v) (gf) 19.9
Mains
Breast of chicken filled with Persian fetta, confit potato and saffron sauce (gf) 40.9
Crispy pork belly, serve with rice and jue. with green vegetables 41.9
Seared tuna seasoned with sumac, green beans, olives, mash, roast tomatoes and saffron oil.(gf)
44.9
Mushroom & potato pave with red wine & tomato sauces (gf) 40.9
Seafood salad with prawns and crab meat fresh herbs, carrot, cucumber, green paw andwasabi
mayo (gf) (p) 39.9
Desserts
Lemon posset with biscotti and berries
11.9 Tipsy strawberry
11.9Strawberry
Chiboust tart
11.9 Mango cheesecake 11.9
Crème brulee 11.9

Buffet menu analysis

Menu item mix sold cost % cost price cost Revenue
%
Entrée’s
Antipasto $2.05 1 $2.05 $2.05 $0.22 $0.22 $0.22
Bruschetta with
mushroom and crisp 6 $0.04 $0.04
ham $0.04 $15.9 $45.6 $190.80
Sweet and Sour

Spatchcock $49.45 5 $49.45 $49.45 $247.25 $247.25 $247.25
Scallop mornay,
mozzarella and 3.19% 9 20.10% $4.0 $19.9 $36.0 $179.10
parmesan cheese
Charred garlic
asparagus spears on
wild roquette leaves
topped with poached 6.38% 18 12.58% $2.0 $15.9 $36.0 $286.20
egg and shaved
parmesan (v) (gf)
Mains
Breast of chicken
filled with Persian
6.38% 18 19.56% $8.0 $40.9 $144.0 $736.20
fetta, confit potato and
saffron sauce (gf)
Crispy pork belly ,
serve with rice and
jue .with green 4.26% 12 19.09% $8.0 $41.9 $96.0 $502.80
vegetables
Seared tuna seasoned

5.67% 16 17.82% $8.0 $44.9 $128.0 $718.40
with sumac, green
beans, olives, mash,
roast tomatoes and
saffron oil. (gf)
Mushroom & potato 3.90% 11 22.00% $9.0 $40.9 $99.0 $449.90
pave with red wine &
tomato sauces (gf)
Seafood salad with
prawns and crab meat 6.03% 17 22.56% $9.0 $39.9 $153.0 $678.30
fresh herbs, carrot,
cucumber, green paw
paw and wasabi mayo
(gf) (p)
Deserts
Lemon posset with
biscotti and berries 6.67% 14 21.01% $2.5 $11.9 $35.0 $166.60
Tipsy strawberry 6.67% 18 21.01% $2.5 $11.9 $45.0 $214.20

Strawberry Chiboust
tart 6.67% 15 25.21% $3.0 $11.9 $45.0 $178.50
Mango cheese cake 6.67% 14 29.41% $3.5 $11.9 $49.0 $166.60
Crème brulee 6.67% 12 21.01% $2.5 $11.9 $30.0 $142.80
Tota
l 214
dishes
sold
TOTAL Food cost

percentage % 20.45% TOTAL $1,045.2 $5,111.60
S
Buffet.xlsx
Cyclical menu analysis

Menu item
mix sold cost % cost price cost Revenue
%
Entrée’s
Crispy Chicken 8.87% 25 20.71% $3.5 $16.9 $87.5 $422.50
Lemongrass Chicken
Skewers 12.77% 36 18.87% $3.0 $15.9 $108.0 $572.40
Caramalised Crispy Pork
Belly 8.51% 24 22.01% $3.5 $15.9 $84.0 $381.60
Grilled Prawn Skewers
(gf) 7.45% 21 20.71% $3.5 $16.9 $73.5 $354.90
Sweet Potato Chips (gf) 11.70% 33 19.19% $1.9 $9.9 $62.7 $326.70
Mains
Beef Stir Fried Noodle 11.70% 33 18.52% $3.5 $18.9 $115.5 $623.70
Chicken Stir Fried Noodle 12.77% 36 18.52% $3.5 $18.9 $126.0 $680.40
Pork Stir Fried Noodle 12.06% 34 18.52% $3.5 $18.9 $119.0 $642.60
Veggie Stir Fried Noodle
(v) 9.57% 27 17.75% $3.0 $16.9 $81.0 $456.30
Seafood Stir Fried Noodle 10.99% 31 18.26% $4.0 $21.9 $124.0 $678.90
Deserts
Chilled Rice Pudding 6.67% 16 18.35% $2.0 $10.9 $32.0 $174.40
Fresh Orange Pudding 6.67% 12 18.35% $2.0 $10.9 $24.0 $130.80
Caramalised Yoghurt
Pudding 6.67% 18 18.35% $2.0 $10.9 $36.0 $196.20
Banana Split Sweet
Yoghurt 6.67% 24 18.35% $2.0 $10.9 $48.0 $261.60
Banana Pudding 6.67% 26 18.35% $2.0 $10.9 $52.0 $283.40
Tota
l 396
dishes
sold
TOTAL Food cost

18.96% TOTAL $1,173.2 $6,186.40
percentage %
S
DEGUSTATION MENU
ENTRÉE’s
Scallop (gf) 25
Stuffed Zucchini Flower (v) 25
Duck rolls 21
Pork Croquettes 19
Fig and fetta salad (v) 20
MAIN COURSE
Barramundi 39
Duck legs 56
Chicken parmesan 30
Grilled jhon dory 34
Porcini Eye Fillet 42
DESSERT
Chai Panna Cotta 17

Petit Chocolate Gateau 19
Raspberry Crème Brû lée 16
Savarin 18
Knickerbocker 16
Degustation menu analysis
Menu Amount Foo Foo Sales Menu Menu

Menu item mix sold d cost d pric cost Revenue
% % cost e
Entrée’s
scallop(gf) 6.74% 19 19.60% $4.9 $25.0 $93.1 $475.00
Stuffed zucchini flower
(v) 10.64% 30 21.20% $5.3 $25.0 $159.0 $750.00
Duck rools 10.28% 29 18.57% $3.9 $21.0 $113.1 $609.00
Pork Croquettes 10.99% 31 22.11% $4.2 $19.0 $130.2 $589.00
Fig and fetta salad (v) 9.22% 26 17.00% $3.4 $20.0 $88.4 $520.00
Mains
Barramundi 9.57% 27 17.95% $7.0 $39.0 $189.0 $1,053.00
Duck legs 5.67% 16 16.07% $9.0 $56.0 $144.0 $896.00
Chicken parmesan 10.28% 29 20.00% $6.0 $30.0 $174.0 $870.00
Grilled 9ohn dory 12.77% 36 19.41% $6.6 $34.0 $237.6 $1,224.00
Porcini Eye Fillet 4.96% 14 17.38% $7.3 $42.0 $102.2 $588.00
Deserts
Chai Panna Cotta 6.67% 23 20.59% $3.5 $17.0 $80.5 $391.00
Petit Chocolate Gateau 6.67% 45 15.79% $3.0 $19.0 $135.0 $855.00
Raspberry Crème Brûlée 6.67% 27 21.25% $3.4 $16.0 $91.8 $432.00
Savarin 6.67% 24 22.22% $4.0 $18.0 $96.0 $432.00
Knickerbocker 6.67% 36 21.88% $3.5 $16.0 $126.0 $576.00
Total
dishes 412
sold
TOTAL Food cost $10,260.00

19.10% TOTAL $1,959.9
percentage %
S
ETHICAL MENU
ENTRÉE’s
Samosa 9.81
Vada Pav (v) 15.73
Pakora 10.79
Salmon Tikka 15
Chicken Malai Tikka (gf) 13
MAIN COURSE
Anglo Indian Duck Masala
26 Prawn Malabar (gf) 24
Chicken Tikka Masala (gf)
22 Chicken Korma (gf) (v) 16
Saag Paneer (gf) (v) 18
DESSERT
Gulab Jamun 8
Kulfi (Homemade) (gf) 8
Badami Ras Malai 8
Chocolate Mud Cake 10
Sticky Date Pudding 10
Ethnic menu analysis

% % cost e
Entrée’s
Samosa 20.0% 5 20.0% 20.0% $7.85 $9.81 $9.81
Vada Pav 20.0% 5 20.0% 20.0% $9.81 $15.73 $15.73
Pakora 20.0% 10 20.0% 20.0% $9.81 $10.79 $10.79
Salmon Tikka 18.79% 53 16.67% $2.5 $15.0 $132.5 $795.00
Chicken Malai Tikka (gf) 9.22% 26 15.38% $2.0 $13.0 $52.0 $338.00
Mains
Anglo Indian
Duck Masala 12.77% 36 17.31% $4.5 $26.0 $162.0 $936.00
Prawn Malabar (gf) 10.28% 29 16.67% $4.0 $24.0 $116.0 $696.00
Chicken Tikka Masala 11.70% 33 18.18% $4.0 $22.0 $132.0 $726.00
(gf)
Chicken Korma (gf) (v) 18.79% 53 18.75% $3.0 $16.0 $159.0 $848.00
Saag Paneer (gf) (v) 5.67% 16 16.67% $3.0 $18.0 $48.0 $288.00
Deserts
Gulab Jamun 6.67% 29 18.75% $1.5 $8.0 $43.5 $232.00
Kulfi (Homemade) (gf) 6.67% 32 18.75% $1.5 $8.0 $48.0 $256.00
Badami Ras Malai 6.67% 28 18.75% $1.5 $8.0 $42.0 $224.00
Chocolate Mud Cake 6.67% 56 20.00% $2.0 $10.0 $112.0 $560.00
Sticky Date Pudding 6.67% 33 20.00% $2.0 $10.0 $66.0 $330.00
Total
dishes 512
sold
TOTAL Food cost

17.21% TOTAL $1,288.5 $7,486.00
percentage %
S
Ethnic.xlsx Ethnic.xlsx Ethnic.xlsx Ethnic.xlsx Ethnic.xlsx Ethnic.xlsx

Ethnic.xlsx
SET MENU
ENTRÉE’s
Fish Kebabs 14.09
Calf Liver 22.86
Char Sui Puff 9.35
Salt n Pepper Calamari
13 Trio palter 13
MAIN COURSE
Penne w napoletana sauce with fresh chilli, garlic, olives, cherry tomatoes and fresh basil (v)
22 Gnocchi with , confit cherry tomatoes, (v) 24
Braised Lamb pappardelle with carrot, beetroot, goats cheese and sorrel leaves
26 pumpkin salad w spinach, feta cheese, and honey balsamic dressing 20
Free range Chicken Supreme served w capsicum - eggplant and potato caponata (gf) 22
DESSERT
Tiramisu with calibre chocolate & vanilla bean mascarpone 9
Fennel infused pannacotta with orange candy, puree, and pistachios 9
Crème Brulee (gf) 9

Pavlova 11
Chocolate Mousse Cake (gf) 11
Set menu analysis

Menu item
mix sold cost % cost price cost Revenue
%
Entrée’s
Fish Kebabs 20.0% 1 20.0% 20.0% $12.81 $14.09 $14.09
Calf Liver 20.0% 1 20.0% 20.0% $20.78 $22.86 $22.86
Char Sui Puff 20.0% 15 20.0% 20.0% $8.50 $9.35 $9.35
Salt n Pepper Calamari 14.18% 40 15.38% $2.0 $13.0 $80.0 $520.00
Trio palter 12.77% 36 15.38% $2.0 $13.0 $72.0 $468.00
Mains
Penne w napoletana
sauce with fresh chilli,
garlic, olives, cherry 14.89% 42 15.91% $3.5 $22.0 $147.0 $924.00
tomatoes and fresh basil
(v)
Gnocchi with ,
15.60% 44 16.67% $4.0 $24.0 $176.0 $1,056.00
confit cherry
tomatoes, (v)
Braised Lamb
pappardelle with carrot,
beetroot, goats cheese 16.67% 47 17.31% $4.5 $26.0 $211.5 $1,222.00
and sorrel leaves
pumpkin salad w
spinach, feta cheese, and 15.25% 43 17.50% $3.5 $20.0 $150.5 $860.00
honey balsamic dressing
Free range Chicken
Supreme served w
capsicum - eggplant and 10.64% 30 18.18% $4.0 $22.0 $120.0 $660.00
potato caponata (gf)
Deserts
Tiramisu with calibre
chocolate & vanilla bean 6.67% 43 22.22% $2.0 $9.0 $86.0 $387.00
mascarpone
Fennel infused 6.67% 45 22.22% $2.0 $9.0 $90.0 $405.00
pannacotta with orange
candy, puree, and
pistachios
Crème Brulee (gf) 6.67% 44 22.22% $2.0 $9.0 $88.0 $396.00
Pavlova 6.67% 53 22.73% $2.5 $11.0 $132.5 $583.00
Chocolate Mousse Cake 6.67% 36 22.73% $2.5 $11.0 $90.0 $396.00
(gf)
Total
dishes 638
sold
TOTAL Food cost

percentage % 18.22% TOTAL $1,701.0 $9,337.00
S
Set.xlsx
Table d’hote menu

Entrée’s
Green Salad 10.73
Guacamole 10.73
Ossobuco 26.24
Roasted Scallops
21 Crispy Pork
Belly 19
Torello Rosé Veal Tartare 25
Mains
Cornfed Chicken Breast 39
O'connor's Pasture Fed Eye Fillet
47 Market Fish 39
Fried barramundi 44
Veg pasta 47
Deserts
Valrhona Chocolate Mousse 18 Passionfruit Crème Brûlée 19
Selection of Cheese 16
Selection of Sorbets 18
Raspberry Soufflé 19
Table d’hote menu analysis

% % cost e
Entrée’s
Green Salad 20% 1 20% 20% $9.75 $10.73 $10.73
Guacamole 20% 2 20% 20% $9.75 $10.73 $10.73
Ossobuco 30.0% 1 30.0% 30.0% $23.85 $26.24 $26.24
Crispy Pork Belly 10.99% 31 20.53% $3.9 $19.0 $120.9 $589.00
Torello Rosé Veal Tartare 10.28% 29 20.00% $5.0 $25.0 $145.0 $725.00
Mains
Cornfed Chicken Breast 6.74% 19 23.08% $9.0 $39.0 $171.0 $741.00
O'connor's Pasture Fed
Eye Fillet 9.57% 27 23.40% $11.0 $47.0 $297.0 $1,269.00
Market Fish 12.77% 36 17.95% $7.0 $39.0 $252.0 $1,404.00
Fried barramundi 9.22% 26 23.86% $10.5 $44.0 $273.0 $1,144.00
Veg pasta 6.38% 18 23.40% $11.0 $47.0 $198.0 $846.00
Deserts
Valrhona Chocolate
Mousse 15.96% 45 16.67% $3.0 $18.0 $135.0 $810.00
Passionfruit Crème
Brûlée 11.70% 33 18.42% $3.5 $19.0 $115.5 $627.00
Selection of Cheese 9.22% 26 15.63% $2.5 $16.0 $65.0 $416.00
Selection of Sorbets 12.41% 35 16.67% $3.0 $18.0 $105.0 $630.00
Raspberry Soufflé 16.31% 46 18.42% $3.5 $19.0 $161.0 $874.00
Tota
l 458
dishes
sold
TOTAL Food cost percentage %20.22%
$12,126.0
TOTA $2,451.7 0
LS
Table d hote.xlsx
Seasonal Menu
Entrée’s Price
Grilled Garlic and Herb Shrimp 18.15
Chinese Fish with Ginger 16.50
Pan-fried salmon 4.00
Prawn cocktail with iceberg and diced tomato, cucumber and cocktail sauce (gf) 20
King George whiting, peas, pink peppercorn (v) 20

Mains
Shelled Pacific oysters, Kilpatrick with oyster sauce 40
Jhon dory serve with seasonal vegetable 30
Marinated Whole chicken served with choice of side and sauce 35
lamb rack, baby carrots, asparagus, and roasted garlic red wine jue 40
Scotch fillets serve with homemade potato rosty and hollandaise sauce 35
Deserts
Strawberry and cream soufflé

Green apple sorbet, calvados, lime, milk 13
Caramelized pineapple, coconut, raspberry 11
Popcorn cheesecake, caramel, yoghurt sorbet 16
Valrhona chocolate, riberries, late harvest shiraz 13

Seasonal menu analysis

Menu item
mix sold d cost d pric cost Revenue
% % cost e
Entrée’s
Grilled Garlic and Herb
Shrimp 20.0% 1 20.0% 20.0% $16.50 $18.15 $18.15
Chinese Fish with 20.0% 2 20.0% 20.0% $16.50 $16.50
Ginger $15.00
Pan-fried salmon
20.0% 1 20.0% 20.0% 20.0% $4.00 $4.00
Prawn cocktail with
iceberg and diced
tomato, cucumber and 6.38% 18 20.00% $4.0 $20.0 $72.0 $360.00
cocktail sauce (gf)
King George whiting,
peas, pink peppercorn (v) 6.74% 19 20.00% $4.0 $20.0 $76.0 $380.00
Mains
Shelled Pacific oysters,
Kilpatrick with 12.77% 36 22.50% $9.0 $40.0 $324.0 $1,440.00
oystersauce
Jhon dory serve with
seasonal vegetable 8.51% 24 26.67% $8.0 $30.0 $192.0 $720.00
Marinated Whole chicken
served with choice of 15.60% 44 25.71% $9.0 $35.0 $396.0 $1,540.00
side and sauce
lamb rack ,baby carrots,
asparagus and roasted 9.22% 26 25.00% $10.0 $40.0 $260.0 $1,040.00
garlic red wine jue
Scotch fillet serve with
home made potato rosty 10.28% 29 22.86% $8.0 $35.0 $232.0 $1,015.00
and hollandaise sauce
Deserts
Strawberry and cream
soufflé 16.31% 46 19.23% $2.5 $13.0 $115.0 $598.00
Green apple sorbet,
calvados, lime, milk 11.35% 32 19.23% $2.5 $13.0 $80.0 $416.00
Caramelized pineapple, 9.93% 28 22.73% $2.5 $11.0 $70.0 $308.00

SITHKOP002 Plan and cost basic menus
coconut, raspberry
Popcorn cheesecake,
caramel, yoghurt sorbet 12.06% 34 21.88% $3.5 $16.0 $119.0 $544.00
Valrhona chocolate,
riberries, late harvest 12.77% 36 19.23% $2.5 $13.0 $90.0 $468.00
shiraz
Tota
l 444
dishes
sold
TOTAL Food cost $10,269.00

percentage % 22.99% TOTAL $2,361.0
S
Seasonal.xlsx

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
Answer:
1. Reduce portion size on certain dishes: Reducing the portion size of certain dishes could help to lower
the food cost percentage. For example, if a dish has a high food cost percentage relative to its price,
reducing the portion size could help to reduce the overall food cost percentage.
2. Increase prices on certain dishes: Increasing the prices of certain dishes could help to lower the food
cost percentage. This could be done on dishes with a high food cost percentage relative to its price or
dishes with a low sales volume.
3. Remove certain items from the menu: Removing certain items from the menu could help to lower the
food cost percentage. This could be done on dishes with a high food cost percentage relative to its price
or dishes with a low sales volume.
4. Adjust the ingredients used in dishes: Adjusting the ingredients used in dishes could help to lower the
food cost percentage. This could be done by substituting certain ingredients for cheaper options or
reducing the amount of certain ingredients.
5. Offer discounts on certain dishes: Offering discounts on certain dishes could help to lower the food cost
percentage. This could be done on dishes with a high food cost percentage relative to its price or dishes
with a low sales volume.
Customer feedback can play an important role in determining an ongoing profitable menu. By gathering
feedback from customers, restaurants can identify which dishes are popular and meet customer
preferences. This can help to inform menu decisions, such as which dishes to keep, which dishes to make
changes to, and which dishes to remove. Additionally, customer feedback can help to inform pricing
decisions, such as when to increase prices, when to reduce prices, and when to offer discounts.

Observation Checklist: - à la carte Menu
Menu Assessment Criteria Comment S NYS

1 Element 1: Identify customer requirements ฀ ฀
The type of customer relevant for the menu/establishment is identified ฀ ฀
The cuisine style (s) are identified ฀ ฀
The menu types used in the establishment are identified ฀ ฀
The common popular items sold in the establishment are identified ฀ ฀
An indicative pricing structure is provided for the basis of comparison ฀ ฀
Element 2: Plan menus ฀ ฀
The menu contains the number of dishes/choices as per instruction relevant ฀ ฀
for the menu type
The dishes provided use a seasonal variety where relevant ฀ ฀
The methods of cookery used for the dishes within one menu type provide ฀ ฀
variety and repetitions are avoided
The colours within dishes and in a menu type are appealing ฀ ฀
Dishes within a menu type provide a variety of tastes ฀ ฀
Dishes within a menu type provide a variety of different textures ฀ ฀
Main dishes or menus provide an acceptable nutritional balance according ฀ ฀
to Australian Healthy guidelines for adults
The dishes / menu type is/are suitable for the clientele identified in section ฀ ฀
1
Element 3: Cost menus ฀ ฀
Each commodity is listed in a standard recipe card ฀ ฀
The yield test values are establishes in a yield test sheet ฀ ฀
The correct methods are used to calculate yields and net costs ฀ ฀
Each dish is costed in the standards recipe card ฀ ฀
The correct formulas are used for each type of calculation ฀ ฀
The food cost for each dish does not exceed 34% ฀ ฀
The correct methods for calculating mark-up are used ฀ ฀
The profitability/maximum for each dish or menu is identified ฀ ฀
All calculations are attached for reference as instructed for each menu type ฀ ฀
Element 4: Write menu content ฀ ฀
The menu/dish is written in an appealing way, creating interest ฀ ฀
Classical garnishes are used correctly according to conventions (e.g. a ฀ ฀
Wiener Schnitzel must use veal; if pork or chicken is used it must refer to
pork/chicken Schnitzel “Vienna Style”
The key features in each dish/menu are clearly listed ฀ ฀
The correct culinary terms are used and explained where relevant ฀ ฀
The menu structure is correct in order ฀ ฀
The print type/font is clearly legible ฀ ฀
Element 5: Evaluate menu success ฀ ฀
The menu /dishes is evaluated using evaluation methods outlines in the ฀ ฀
instructions
The feedback is collated and attached ฀ ฀
The feedback is interpreted correctly ฀ ฀
A sales analysis ids performed where this is part of the evaluation strategy ฀ ฀

Observation Checklist: - Buffet Menu

for the menu type
The dishes / menu type is/are suitable for the clientele identified in section 1 ฀ ฀
instructions

Observation Checklist: - Cyclical Menu

for the menu type
instructions

Observation Checklist: - Degustation Menu

for the menu type
instructions

Observation Checklist: - Ethnic Menu

for the menu type
instructions

Observation Checklist: - Set Menu

for the menu type
instructions

Observation Checklist: - Table d’hôte Menu

for the menu type
instructions

Observation Checklist: - Seasonal Menu

for the menu type
instructions


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College

Assessment Coversheet & Feedback Form

FAMILY NAME: Singh FIRST NAME: Niklesh

UNIT CODE: SITHKOP002 CONTACT PHONE NUMBER: 0417374440

COURSE NAME: cookery DUE DATE: resubmission

*(Please note that it is your responsibility to retain copies of your assessments.)*

STUDENT’S DECLARATION (PLEASE SIGN AND DATE)

niklesh singh 17/12/2022

ACADEMIC STAFF USE ONLY – Feedback Comments to Student

THE ASSESSMENT ATTACHED IS:

Satisfactory Not Satisfactory

Trainer/Assessor’s Name______________________________ Trainer/Assessor’s Signature ______________________________ Date _____________

Duke College (DC) Assessment 2, Jan 2019

ANSWER: Food cost percentage at 30% or below.

Duke College (DC) Assessment 2, Jan 2019

Example: Trainer to provide students all 3 excel spreadsheet templates

Duke College (DC) Assessment 2, Jan 2019

TOTAL Food cost 23.88% $1,673.0 $7,006.80

Duke College (DC) Assessment 2, Jan 2019

Duke College (DC) Assessment 2, Jan 2019

Menu Amount Food Food Sales Menu Menu

Sweet and Sour

Seared tuna seasoned

Tipsy strawberry 6.67% 18 21.01% $2.5 $11.9 $45.0 $214.20

TOTAL Food cost

Menu Amount Food Food Sales Menu Menu

TOTAL Food cost

Chai Panna Cotta 17

Degustation menu analysis

Menu Amount Foo Foo Sales Menu Menu

TOTAL Food cost $10,260.00

Menu Amount Foo Foo Sales Menu Menu

TOTAL Food cost

Ethnic.xlsx Ethnic.xlsx Ethnic.xlsx Ethnic.xlsx Ethnic.xlsx Ethnic.xlsx

Fennel infused pannacotta with orange candy, puree, and pistachios 9

Crème Brulee (gf) 9

Menu Amount Food Food Sales Menu Menu

TOTAL Food cost

Table d’hote menu

Menu Amount Foo Foo Sales Menu Menu

TOTAL Food cost percentage %20.22%

Grilled Garlic and Herb Shrimp 18.15

Chinese Fish with Ginger 16.50

Pan-fried salmon 4.00

King George whiting, peas, pink peppercorn (v) 20

Jhon dory serve with seasonal vegetable 30

Marinated Whole chicken served with choice of side and sauce 35

Strawberry and cream soufflé

Caramelized pineapple, coconut, raspberry 11

Popcorn cheesecake, caramel, yoghurt sorbet 16

Valrhona chocolate, riberries, late harvest shiraz 13

Menu Amount Foo Foo Sales Menu Menu

Caramelized pineapple, 9.93% 28 22.73% $2.5 $11.0 $70.0 $308.00

TOTAL Food cost $10,269.00

Duke College (DC) Assessment 1, Jan 2019

Duke College (DC) Assessment 1, Jan 2019

Observation Checklist: - à la carte Menu

Menu Assessment Criteria Comment S NYS

Duke College (DC) Assessment 1, Jan 2019

Observation Checklist: - Buffet Menu

Menu Assessment Criteria Comment S NYS

Duke College (DC) Assessment 2, Jan 2019

Observation Checklist: - Cyclical Menu

(Please note that it is your responsibility to retain copies of your assessments.)

Trainer/Assessor’s Name____________ Trainer/Assessor’s Signature Date _