2011 Menu Planning Format

ASSESSMENT

This pack has been put together to provide and guide you through the requirements needed to successfully complete the Catering Control Assignment.Your requirement is to fully and correctly complete every section in this folder as per assessment criteria.This folder must be returned fully completed to Regency Cookery Division to be formally assessed on the given date.

Important:Read through the whole project at least once before you attempt any of the exercises. Take note of the information given to you.Exercise sheets are provided in some sections as an example only, you are required to generate your own work.The project contents must be typed/word processed, hand-written material for some sections will only be accepted if it is neat and easy to read.

Notes:

WHITE/2007 MENU PLANNING FORMAT 9/04/2023

ASSESSMENT CRITERIA SHEET

The requirements for this section are:

To carefully read the assessment sheet, and correctly follow the criteria for each section to enable you to successfully complete the project.

Notes:

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Assessment Sheet

Student Name:_______________________ Lecturer:__________________________

Group Number_________ Roll No:_________________ Due Date:_____________

Menu Possible mark Achieved MarkOriginality of menu & logo 4 ptsOriginality of menu content 4 ptsCulinary balance of menu content 4 ptsPricing strategy 4 pts Clarity of font and menu descriptions 4 ptsQuality of final menu presentation 2 ptsCorrect Spelling 2 ptsTotal 24 pts

Standard recipe CardsQuality of overall presentation 2 ptsFood specifications 4 ptsAccuracy of overall costing, percentage & menu price calculation 4 ptsClarity of written methodology for food preparation processes 4 ptsAdherence to metric measurements of food products & number of serves 2 ptsQuality of food presentation: photos or drawings 2 pts Total 18 pts

Culinary balance sheets for all menu items/Menu Evaluation 5 ptsTotal 5 pts

Yield TestCorrect cost per kilogram 1 ptCorrect total cost 1 ptCorrect saleable weight 1 ptCorrect new cost per kilogram 1 ptCorrect cost factor 1 ptTotal 5 pts

Kitchen Design – not to scaleFloor plan: clarity, adaptation relevant to the proposed menu 2 ptsFloor plan: equipment specification 2 ptsFloor plan: quality of drawing’s presentation 2 ptsTotal 6 pts

Staff allocation - kitchen Weekly roster and working times for individual staff members 4 ptsDuty description for staff members 4 ptsTotal 8 pts

Essay ComponentsIntroduction/personal profile 2 ptsRestaurant profile 2 ptsCustomer profile 4 ptsBibliography 2 ptsTotal 10 pts

Project PresentationPresentation folder 2 ptsCorrect spelling and grammar 2 ptsTotal 4 pts

Assessment Possible Mark Achieved MarkTotal points achieved 80Total actual points achievedFinal grade %

Distinction 91 – 100% = 73 pointsCredit 81 – 90% = 65 to 72 pointsPass 70 – 80% = 56 to 64 points

Fail = below 65 points

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TITLE PAGE


1) Your name

2) The name of your Restaurant

3) The name of your Lecturer

4) The due date for this assignment

Notes:

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CONTENTS

Assessment 1

Assessment Criteria Sheet 2/3

Title Page 4

Content

Introduction/Personal Profile 6

Restaurant Profile 7

Customer Profile 8/9

Business Logo Design 10

Menu design 11EntréesMain-coursesDesserts

Menu Evaluation and Culinary Balance 12/13

Standard Recipes 14/16

Yield Test 17/18

Kitchen Floor Plan Design 19/20Example 1and 2

Job Description and Roster (Kitchen) 21/22

Catering Control Rostering 23Catering Control Roster 24Catering Control – Customer Profile 25

Bibliography 26

Note: a contents page will need to be included in your assessment

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INTRODUCTION/PERSONAL PROFILE


A short essay of 300 words justifying:

-The choice of ingredients- Style of presentation-Type of cuisine that you have selected for your restaurant-Include personal influences such as:

Your practical skillsSocial background, Specific interest, Knowledge of ingredients, commodities Economical constraintsDemographics of your customer profileAvailability of produce Geographical constraints.

Notes:

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RESTAURANT PROFILE

The requirements for this Section are:

A short essay of 300 words describing the type of establishment, the location, the décors, the size, the seating capacity and the reasons for the style of menu you are offering.

Notes:

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CUSTOMER PROFILE


To submit hours of trading:Days per weekTimes per dayAverage number of customers number per serviceperiod Average customer expenditure per head per service periodAverage total revenue per week.(food sales only)

Notes:

8

Trading Day / Opening Time

Daystrading

Mon Tue Wed Thu Fri Sat Sun

Lunch Times 12-2 12-2 12-2 12-2 12-2 12-2 12-2

Dinner times 6-9 6-9 6-9 6-9 6-9 6-9 6-9

Expected customer turnover

Average customer per service


Lunch 50 50 50 50 50 50 50

Dinner 60-80 60-80 60-80 60-80 60-80 60-80 60-80

Expected revenue per day per week

Average expense per customer per lunch


Lunch

Dinner

Total per day

Weekly Total

9

BUSINESS LOGO DESIGN


Design a business logo for your restaurant, the logo should identify the establishment you are creating.Explain in 100 words the reasons and influences leading to the selection of your design.The logo needs to appear on your menu.

Notes:

10

MENU DESIGN


To produce a menu comprising the following menu items:

6 Entrees (A selection of hot and cold, 1soup and or 1 composite salad can be included) 6 Main-Courses (A selection of meat, seafood, poultry, and vegetarian dish must all be included)6 Desserts (A selection of hot and cold desserts)

The menu must be presented as a section of your folder on A4 paper. You must design a menu suitable to be presented in an A La Carte Restaurant.The menu must be typed/word processed. A variety on one dish is acceptable, for example: Oyster Natural, Kilpatrick, Mornay, although it must be shown under one heading, different selling prices need to be included.The menu must not contain a duplication of the main ingredients between entrees and main coursesEach dish on the menu must be appropriately described, as much as it is possible in English. Investigate as much as possible the availability of local and fresh ingredients.Main-Course items need to include accompaniments, for example: Slow Roasted Salmon Fillet with a Peter Lehman Barossa Shiraz Grenache Beurre Rouge, Sauteed Kifler Potatoes.Each menu items must include a selling price on the menu card.

Notes:

11

MENU EVALUATION AND CULINARY BALANCE


To analyse the menu items as per the balance evaluation sheet.In 100 words to assess the overall contents of your menu as per the balance evaluation sheet.

Notes:

12

Menu Item Culinary Balance / EvaluationName:Group: Lecturer:

Menu Item Ingredient Colours

Major Ingredients Major Flavour Hot / ColdLight / Heavy

Cooking Method Texture of Main Ingredients

WHITE/2007 MENU PLANNING FORMAT 9/04/2023

STANDARD RECIPES


Prepare and cost six individual menu items on standard recipes cards.

Select 2 items from your entrees, Select 2 items from your main-courses Select 2 items from your desserts.Each standard recipe must be for 10 serves (portions)Include ingredient specificationsAll standard recipes must be in metric weightsInclude all accompaniments and saucesEach standard recipe must be accompanied with the correct method of preparation and pictureAll standard recipes must be typed/word processedAll standard recipes must be correctly calculated, and include a portion cost , selling price and food cost %.

Notes:

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STANDARD RECIPE

ITEM: PORTION SIZE:

SECTION: PORTION YIELD:

RECIPE NO: PORTION COST:

DATE COSTED: ___ / ___ / ___ FOOD COST %:

SELLING PRICE:

Cost

Ingredients Qty Unit Unit Total

Total Cost

15

Method of Production

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Photograph Presentation Suggestions:

16

YIELD TEST


To correctly conduct and record a yield test on an uncooked product. Select one item from your standard recipes, eg, fillet of beef, beans, potatoes, or whiting. Weight correctly the product before and after processing.Record all percentagesCost per kg, total pricesTrimmed weight and saleable weightNew cost per kg and the cost factor.

Notes

__________________________________________________________________________________________________________________________________________________________________

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YIELD TEST SHEET

ITEM BEING TESTED:

Pork Loin GRADE: A1

TOTAL WEIGHT: 18.00kg COOKING TIME: N/A

COST PER KILO: $8.20 COOKING TEMPERATURE: N/A

TOTAL COST: $147.60 PREPARATION TIME: N/A

Details Weightkg

Weight%

Market valueper kg

Total value

Cost per kg

Cost factor

Total weight

18.000kg 100% $147.60 $8.20

Trimmed weight

13.500kg 75%

Loss in trimmings

4.500kg 25%

Cooked weight

Loss in cooking

Bones and trim

Saleable weight

13.500kg $10.93 $1.33

Labour cost

$2.73

New Cost per kg: _____________________

18

KITCHEN FLOOR PLAN DESIGN


To design a commercial kitchen suitable for your establishment and adapted to your menu.Include the following information:

A floor plan to the kitchenCold and hot preparation areasMajor equipment placement and identificationAppropriate refrigeration/freezer spaceStaff entry, services and exit from restaurantCommercial dishwashing areaCrockery storageDry good storage

Notes:

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Kitchen Design Examples

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JOB DESCRIPTION, ROSTER AND CUSTOMER PER HOUR


To provide a specific job description for all full time or casual positions in the kitchen.Customer per hour.A working roster showing specific hours for all services, lunch/ dinner during your trading times.The information submitted in this section must correlate to the customer profile trading days/hours.Furthermore kitchen staffing need to reflect the skill levels required to organise and prepare the selected menu items.

Notes:

21

KITCHEN ROSTER

Position Service/ Hours

Mon Tue Wed Thu Fri Sat Sun Total

Lunch

Dinner

Lunch

Dinner

Lunch

Dinner

Lunch

Dinner

Lunch

Dinner

Lunch

Dinner

22

Catering Control Rostering / Customer per Hour

Number of CoverLunch / Dinner / Total

Position MondayL_______D_______T_______

TuesdayL_______D_______T_______

WednesdayL_______D_______T_______

ThursdayL_______D_______T_______

FridayL_______D_______T_______

SaturdayL_______D_______T_______

SundayL_______D_______T_______

Total hours worked per dayAverage customers per hours per weekTotal number of covers for the week

LunchDinner

Total hoursper week ____________

LunchDinner

______________

LunchDinner

______________

LunchDinner

______________

LunchDinner

______________

LunchDinner

______________

LunchDinner

______________

LunchDinner

______________

LunchDinner

______________

LunchDinner

______________

LunchDinner

______________

Total number of working hours per dayaverage customer per hours per day

__________ __________ __________ __________ __________ __________ __________ __________

Total_______________

Total number of covers per week:__________

Average customers per week:__________

23

Catering Control RosterMonday Tuesday Wednesday Thursday Friday Saturday Sunday

HEAD CHEF CLOSED 9AM – 3PM 9-3PM RDO 9-5PM 9-3PM 9-5PM

SECOND CHEF CLOSED RDO 9-3PM 9-3PM OFF 8-3PM 8-4PM

CASUAL CLOSED 9AM-3PM RDO 9-3PM 9-3PM OFF 9-3PM

KITCHEN HAND CLOSED RDO RDO OFF 12-4PM 9-5PM 9-5PM

Average hours worked 12 hrs 12 hrs 12 hrs 18 hrs 21 hrs 30 hrs

Average customers per day 50 50 55 95 145 95

Customer per hour per day 4.17 4.17 4.17 5.28 6.90 3.17

Total hours worked per week

Head chef 34 hours per week

Second chef 27 hours per week

Casual 24 Hours per week

Kitchenhand 21 hours per week

Total 106 hours

Total hours worked per week 106

Total customers per week 490

24

Customers per hour per week 4.62

25

Catering Control - Customer Profile

OPENING TIMESMonday Tuesday Wednesday Thursday Friday Saturday Sunday

Lunch Close 12pm-2pm 12pm-2pm 12pm-2pm 12om-2pm 12pm-2pm CloseDinner Close 6pm-10pm 6pm-10pm 6pm-11pm 6pm-11pm 6pm-11pm Close

EXPECTED CUSTOMER TURNOVERMonday Tuesday Wednesday Thursday Friday Saturday Sunday

Lunch Close 50 people 60 people 70 people 80 people 80 people CloseDinner Close 60 people 70 people 90 people 100 people 120 people Close

CATERING CONTROL ROSTERINGROSTER FOR ONE WEEK

Position Monday Tuesday Wednesday Thursday Friday Saturday Sunday Total Hrs WorkedLunch Chef 1pm-5pm RDO 11am-2pm 11am-2pm 11am-2pm RDODinner 5pm-10pm 5pm-11pm 5pm-11pm 5pm-11pm 36 hoursLunch Cook 1 1pm-5pm 11am-2pm RDO 11am-2pm 11am-2pm 11am-2pm RDODinner 5pm-10pm 5pm-11pm 5pm-11pm 5pm-11pm 5pm-11pm 39 hoursLunch Cook 2 RDO 11am-2pm 11am-2pm 11am-2pm 11am-2pm 11am-2pm RDODinner 5pm-10pm 5pm-10pm 5pm-11pm 5pm-11pm 36 hoursLunch Apprentice 1pm-5pm 11am-2pm RDO 11am-2pm 11qm-2pm RDODinner 5pm-10pm 5pm-10pm 5pm-11pm 5pm-11pm 35 hoursLunch Kitchenhand 1 RDO 12pm-3pm 12pm-3pm 12pm-3pm 12pm-3pm RDODinner 6pm-11pm 6pm-12pm 6pm-12pm 6pm-12pm 35 hoursLunch Kitchenhand 2 RDO 12pm-3pm 12pm-3pm 12pm-3pm RDODinner 6pm-11pm 6pm-12pm 6pm-12pm 6pm-12pm 6pm-12pm 38 hours

Total # of hours per day 12 Hrs 29 Hrs 38 Hrs 39 Hrs 48 Hrs 54 Hrs Total hours per week 220 HrsTotal # of covers per day 0 110C 130C 160C 180C 200C Total covers per week 780CCustomer per hour 0 3.79 3.42 4.10 3.75 3.70 Customers per week 3.55

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BIBLIOGRAPHY

The requirements for this section are

Include a detailed list of all the research material you use to put this project together, acknowledge people which are helping you with the project. The bibliography must be in alphabetical order, and show the correct date of publication.

Example:

Escoffier, August, Ma Cuisine, Angus and Robertson, Sydney, 2000

GAILLARD/2004 MENU PLANNING FORMAT DRAFT 9/04/2023

2011 Menu Planning Format

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