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Write a brief outline to describe the base line of you assignment as listed in the introduction Cover the below points 1. What’s your business’s current customer profile? 2. What are your customers’ food preferences? 3. What’s your business’s service style? 4. What’s your business’s style of cuisine? 5. What sources of information did you use to determine your choices? 2. Develop and cost multiple menus to meet a diversity of customer profiles 1.Write a 5 course set menu with content around 1 special seasonal food item Ie, winter: mushrooms, root vegetables, mandarins Spring: artichoke, peas Summer: raspberry, chillies Autumn: Fig, quince Eg: mushroom volute with truffle foam … Sautéed slippery jacks with rosemary butter … Crystal bay Oyster with abalone fricassee … Slow cooked beef fillet on shitake risotto … Warm Chocolate fondant with crème fraiche ice cream $85 per person (Costed from point5 & 7 of assignment) Make sure your menu content: ü is descriptive and creatively expressed ü appeals to the described customer base ü fits business’s service style ü Uses correct names for styles of cuisine. ü Supply 1 standard recipe that is fully costed ü Supply a culinary balance sheet ü Give a total overall cost of the menu per head (see section 7) What’s the sequence of courses on your menu? Make sure your menu content: ü Consider your options in regards to traditional coarse structures ü Appetisers, Soups, salads, palate cleansers, cheese course petite fours, etc ü Explain the rationale behind selecting this particular course sequence 2. Write a 6 choice option cocktail food menu with 1 common cuisine: Ie: Asian African French South American Make sure your menu content: ü is descriptive and creatively expressed ü appeals to the described customer base ü Uses correct names for styles of cuisine. ü Supply 1 standard recipe that is fully costed ü Supply a culinary balance sheet ü Give a total overall cost of the menu per head based on basic calculations 3.Write an a la carte menu ü 6 entrees including a soup ü 6 main course options ü 5 dessert options Make sure your menu content: ü is descriptive and creatively expressed ü is seasonal and culinary balanced ü appeals to the described customer base ü Uses correct names for styles of cuisine. ü Supply 1 standard recipe that is fully costed ü Give a total overall cost of the dish, based on basic calculations ü Complete a culinary balance sheet 4. Evaluate menu success over a menu life cycle Create a customer feedback card and state how you plan to collate information and put feedback into practice ü make sure its directive ü can collect all feedback while being customer friendly 5. Costs of supply for ingredients Supply 3 standard recipes that is fully costed (completed in point 2 of this assignment) Identify, source and list all food required to purchase for the 5 course set menu for 50 people. ü Create a standard stock list (use the Excel spread sheet provided) 6. methods and formulas for calculating portion yields and costs from raw ingredients Conduct a yield test, ü 1 on a protein product (collect for Poultry, meat or seafood class) ü 1 on a raw vegetable (collect from Vegetables class ) 7. desired profit margins, mark up procedures and rates Using point 5 of this assignment, create your profit ideal profit %, and calculate the sale price of your 5 course set menu ü make sure the % margins are in line with style of service and customer base ü list the profit margin ü list the sale price ü list company overheads and rationale behind the sale price, Constraints etc

Write a brief outline to describe the base line of you assignment as listed in the introduction

Cover the below points

1. What’s your business’s current customer profile?

2. What are your customers’ food preferences?

3. What’s your business’s service style?

4. What’s your business’s style of cuisine?

5. What sources of information did you use to determine your choices?

2. Develop and cost multiple menus to meet a diversity of customer profiles

1.Write a 5 course set menu with content around 1 special seasonal food item

Ie, winter: mushrooms, root vegetables, mandarins

Spring: artichoke, peas

Summer: raspberry, chillies

Autumn: Fig, quince

Eg: mushroom volute with truffle foam

…

Sautéed slippery jacks with rosemary butter

…

Crystal bay Oyster with abalone fricassee

…

Slow cooked beef fillet on shitake risotto

…

Warm Chocolate fondant with crème fraiche ice cream

$85 per person

(Costed from point5 & 7 of assignment)

Make sure your menu content:

ü is descriptive and creatively expressed

ü appeals to the described customer base

ü fits business’s service style

ü Uses correct names for styles of cuisine.

ü Supply 1 standard recipe that is fully costed

ü Supply a culinary balance sheet

ü Give a total overall cost of the menu per head (see section 7)

What’s the sequence of courses on your menu?

Make sure your menu content:

ü Consider your options in regards to traditional coarse structures

ü Appetisers, Soups, salads, palate cleansers, cheese course petite fours, etc

ü Explain the rationale behind selecting this particular course sequence

2. Write a 6 choice option cocktail food menu with 1 common cuisine:

Ie: Asian

African

French

South American

Make sure your menu content:

ü is descriptive and creatively expressed

ü appeals to the described customer base

ü Uses correct names for styles of cuisine.

ü Supply 1 standard recipe that is fully costed

ü Supply a culinary balance sheet

ü Give a total overall cost of the menu per head based on basic calculations

3.Write an a la carte menu

ü 6 entrees including a soup

ü 6 main course options

ü 5 dessert options

Make sure your menu content:

ü is descriptive and creatively expressed

ü is seasonal and culinary balanced

ü appeals to the described customer base

ü Uses correct names for styles of cuisine.

ü Supply 1 standard recipe that is fully costed

ü Give a total overall cost of the dish, based on basic calculations

ü Complete a culinary balance sheet

  1. 4. Evaluate menu success over a menu life cycle

Create a customer feedback card and state how you plan to collate information and put feedback into practice

ü make sure its directive

ü can collect all feedback while being customer friendly

  1. 5. Costs of supply for ingredients

Supply 3 standard recipes that is fully costed (completed in point 2 of this assignment)

Identify, source and list all food required to purchase for the 5 course set menu for 50 people.

ü Create a standard stock list (use the Excel spread sheet provided)

  1. 6. methods and formulas for calculating portion yields and costs from raw ingredients

Conduct a yield test,

ü 1 on a protein product (collect for Poultry, meat or seafood class)

ü 1 on a raw vegetable (collect from Vegetables class )

  1. 7. desired profit margins, mark up procedures and rates

Using point 5 of this assignment, create your profit ideal profit %, and calculate the sale price of your 5 course set menu

ü make sure the % margins are in line with style of service and customer base

ü list the profit margin

ü list the sale price

ü list company overheads and rationale behind the sale price, Constraints etc

Interested in a PLAGIARISM-FREE paper based on these particular instructions?...with 100% confidentiality?

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