SITHKOP002 - Plan and cost basic menus

Activity
Project D

Instructions

 This Four part task requires you to develop a menu from start to finish.
 You need to access and sort all information required for menu planning and development.
 You are to provide answers to each of the questions in a separate document using MS Word
or similar word processing tools. Your document should be professionally formatted with
question retyped and answered.
 You must answer all questions satisfactorily to achieve competency in the unit. The extent of
responses required will vary by question.
 Your answers should be in your own words, not copied or plagiarised from any person or
source except where appropriate such as a definition, in which cases you should reference
the source.
 Ask your assessor if you do not understand a question. Whist your assessor cannot tell you
the answer, he/she may be able to re-word the question for you.
 Re-assessment: If you do not achieve the required standard, you will be given the
opportunity to be re-assessed by our Assessor. Arrangements will be made on an individual
basis. If you are deemed to be NS (Not Satisfactory), your assessor will either ask specific
questions orally, and record them with you using the supplementary evidence sheet or you
will be asked to resubmit your responses in full.
 Feedback: Your assessor will provide feedback to students after the completion of the
assessment. The assessor will explain the appeals process when required

Learner assessment guide and evidence

This assessment requires you to plan, cost and write a buffet, degustation and cyclical menu.

You are required to do the following.

 Complete Tasks 1, 2 and 3 in Project D.

 Develop and cost three menus: buffet, degustation and cyclical.
 Format and print each of the menus.
 Determine a selling price for each menu.
 Attach organisational information to this assessment when requested within each task.
 Do not submit your work until you have completed all parts of the checklist.

Task 1: Develop and cost a degustation menu

You work in a conference centre and a large nationalcorporation is holding their annual
management event at your venue soon. The first day is allocated to a full-day board of directors and
executive management meeting. The event organiser has asked for a set degustation menu to be
served for lunch.
Their brief includes the following requests.

 Eight to ten courses.

 At least 70 to 80% of courses to be savoury with the balance sweet, dessert-style dishes.
 At least four meat-based dishes in the savoury courses.
 A consistent theme to the menu – preferably dishes that reflect a style of cuisine or country.
 Dishes are not to be heavily spiced, for example, extensive use of hot chillies.
 Each course is to be served on platters with four portions on each platter. Diners will serve
themselves a portion from the platter.
 There will be 40 guests for lunch.
 Research and prepare a degustation menu based on the client’s preferences and requests.
 Itemise the components of all dishes in your menu. They can be listed manually or using
computer technology such as spreadsheet software.
 Research costs for all components to enable you to determine costs and selling prices.
Information can be obtained from your workplace or training organisation’s purchasing staff or
organisational purchasing documentation, by contacting suppliers directly or using your internet
search engine.
 Calculate portion yields for all raw ingredients for all dishes on your à la carte menu.
 All dishes on the menu can be calculated manually or using computer technology such as
spreadsheet software.
 Use the Raw ingredient yield test percentages table provided in your course files or your
workplace or training organisation’s standardised yield test percentages when calculating
costs for all raw ingredients. If yield percentage is not available, use most similar ingredient
percentage.
 Calculate the total cost per portion for all dishes on your menu. Remember to include costs for
all components of a dish.
 Determine selling price for the menu. This price will be presented to the event organiser with the
menu for final approval.
 The conference centre aims to achieve a SFC% of between 27 to 32%.
 All menu items can be calculated manually or using computer technology such as spreadsheet
software.Show how the menu price changes depending on the SFC% used.
 Prepare a menu for the event. It will be placed on the table above each guest’s place setting. It
must include the name of each dish and a description of the dish. The description should be
appealing and usecorrect names or terminology for styles of cuisine, dishes, cooking methods
and ingredients listed in the description.
 Answer all the questions.
 Attach copies of the following documents to your assessment.
 Your itemised recipe components list.
 All documents containing manual or computerised yield, cost and selling price calculations to
your assessor at the completion of Assessment D.
 The final formatted version of your degustation menu.
 Submit all completed menus, calculations, manual or computer-printed documents and required
tasks for Task 1 to your assessor at the completion of Assessment D.
ANSWER: 10 COURSE DEGUSTATION MENU

Canape
1. Gravlax, fennel and horseradish canapes
“These canapes are a stylish finger food for any special occasion”
2. Roast beef canapes
Entrees
1. Prawn cocktail dinner bowl
“The prawn cocktail, has been transformed into a healthy dinner”
2. Couscous-stuffed tomatoes with yogurt and mint sauce
“These elegant stuffed tomatoes can be served as a gourmet entrée”
3. Beef and vegetable lettuce wraps
“Beef and vegetable lettuce wraps are bite sized and absolutely delicious”
Main course 1
1. Lamb fattoush salad
“A drizzle of tzatziki and a seasoning of pepper top off this stylish main course”
2. Chicken broth with matzo balls (kneidlach)
“This is the original chicken soup for the soul”
3. Classic fish burger
Main course 2
1. Steak sandwich with caramelized onions
“Everyone will love these sandwiches which are loaded with all the best fillings - juicy beef
burgers, baby spinach, cheese and of course sweet caramelized onions”
2. Creamy cauliflower and kale lasagna
“For a new twist to an old classic, try this white sauce lasagna, layered with cauliflower puree,
chopped kale and, of course, cheese on cheese”
3. Potato, prosciutto and ricotta pie
Desserts
1. Raspberry honey dessert cake “You'll have a sweet on the plate”
2. Pomegranate yoghurt dessert
3. Caramel dessert muffins
“With a generous drizzle of warm caramel sauce, these moist muffins are a delicious dessert idea”
$70.75 Person

Task 1.1: Question and answer

Q1: How has the client’s requests and customer preferences influenced your menu planning
decisions?
Answer: A successful menu is one that is designed while keeping customer in mind moreover,
different businesses must attract different types of customer therefore the menu must be
constructed according to the client’s preferences and choices.

Q2: What changes did you have to make to your draft menu and recipes to ensure you met the
conference centre’s SFC% for buffet menus?
Answer: In drafting menu and recipes one should make changes and alterations just to ensure that
menu is meeting the standard food cost percentages and buffet food menu may include
selection of hot and cold dishes, glazed foods, galantines and forcemeats, meats, poultry ,
seafood ,small goods, salads and cheeses , hot and cold desert and pastry items

Task 2: Develop and cost a buffet menu

Day two of the annual management event is a series of seminars, workshops and guest speakers for
all executive and senior management of the corporation. A buffet dinner is planned for that
evening.

Their brief for the buffet dinner includes the following requests.

 A plated cold entrée to be served at the table. This can be an individually plated meal or a shared
platter.
 Main course and dessert courses served from the buffet.
 A variety of hot and cold options provided for the main course.
 At least one hot vegetarian main course option.
 Dessert can include hot options but is not a mandatory requirement.

The organiser anticipates 250 guests for dinner on tables of ten to 12.

 Research and prepare a buffet menu based on the client’s preferences and requests.
 Itemise the components of all dishes in your menu. They can be listed manually or using
computer technology such as spreadsheet software.
 Research costs for all components to enable you to determine costs and selling prices.
Information can be obtained from your workplace or training organisation’s purchasing staff or
organisational purchasing documentation, by contacting suppliers directly or using your internet
search engine.
 Calculate portion yields for all raw ingredients for all dishes on your buffet menu.
 All dishes on the menu can be calculated manually or using computer technology such as
spreadsheet software.
 Use the ‘Raw ingredient yield test percentages’ table provided in your course files or your
workplace or training organisation’s standardised yield test percentages when calculating
costs for all raw ingredients. If yield percentage is not available, use most similar ingredient
percentage.
 Calculate the total cost per portion for all dishes on your menu. Remember to include costs for
all components of a dish.
 Determine selling price for the menu. This price will be presented to the event organiser with the
menu for final approval.
 The conference centre aims to achieve an overall SFC% of 28% for buffet menus.
 All menu items and the overall menu price can be calculated manually or using computer
technology such as spreadsheet software.
 Answer all the questions.
 Attach copies of the following documents to your assessment.
 Your itemised recipe components list.
 All documents containing manual or computerised yield, cost and selling price calculations to
your assessor at the completion of Assessment C.
 The final formatted version of your degustation menu.
 Submit all completed menus, calculations, manual or computer-printed documents and required
tasks for Task 2 to your assessor at the completion of Assessment D.
Answer:

Buffet Menu Costing:

Recipe costings

Recipe / menu item: Stuffed cherry tomatoes. 10 portions

Ingredients Qty. Unit Purchase unit Purchase Cost

unit price
Yield Tot
% al
cos
t
Cherry 150 g 1000 g $ 14.00 100% $ 2.10
tomatoes
Soft 100 g 1000 g $ 38.00 100% $ 3.80

goat’s
cheese
Cream 2 tsp 600 ml $ 4.50 100% $ 0.02

Pine 10 g 1000 g $ 85.00 100% $ 0.85

nuts,
toasted
Basil, 10 g 15 g $ 2.80 100% $ 1.87

finely
chopped
basil leaves 10 Unit 20 unit $ 3.00 100% $ 1.50
sea salt 2 g 100% $ 0.10

pepper 2 g 100% $ 0.10

Total cost of recipe $

10.33
Portion cost $ 1.03

Main Hot Recipes:

Recipe costing

Recipe / menu item: Spinach lasagne . 6 portion

Purchase
Ingredients Qty. Unit Purchase unit unit price Cost

Yield Tot
% al
cos
t
Ricotta 750 g 500 g $ 6.00 100% $ 9.00
cheese
parmesan 125 g 250 g $ 5.00 100% $ 2.50
cheese
Egg 1 unit 18 unit $ 9.00 100% $ 0.50

tomato 1000 ml 500 ml $ 2.50 100% $ 5.00

pasta sauce
lasagna 250 g 250 g $ 2.30 100% $ 2.30
sheets
leaf spinach 600 g 1000 g $ 17.00 100% $
10.20
mozzarela 420 g 1000 g $ 9.50 100% $ 3.99
cheese
Total cost of recipe $
33.49
Portion cost $ 5.58

Recipe costing
Recipe / menu item: Beef curry. 4 portion

Ingredients Qty. Unit Purchase unit Purchase Cost

unit
 price Yield Tot
% al
cos
t
desicc g 500 g $ 4.50 100% $ 0.27
30
ated
cocon
ut
ginger 30 g g $ 3.00 100% $ 0.56
160

galangal 20 g 50 g $ 20.00 100% $ 8.00

lemongrass 10 g 30 g $ 3.00 100% $ 1.00

red chillies 8 g 1000 g $ 24.00 100% $ 0.19

golden 30 g 1000 g $ 13.00 100% $ 0.39

shallots
turmeric 30 g 100 g $ 3.00 100% $ 0.90

Oil 100 ml 2000 ml $ 4.70 100% $ 0.24

Beef 700 g 1000 g $ 22.00 100% $

15.40
coconut 425 ml 400 ml $ 1.50 100% $ 1.59
milk
caster sugar 10 gr 1000 g $ 2.00 100% $ 0.02

Total cost of recipe $

28.56
Portion cost $ 7.14

Recipe costing

Recipe / menu item: Grilled fish with parmesan top. 8 portion

Ingredients Qty. Unit Purchas uni Cost

e t
Yield Tot
% al
cos
t
Parmesan g 1000 g $ 16.00 100% $
125
cheese 2.00
Butter 65 g g $ 4.50 100% $
500
0.59
Mayonnaise 60 g 220 g $ 3.00 100% $
0.82

Purchase unit
price
lemon juice 40 ml 500 ml $ 1.85 100% $
0.15
dried basil 2 g 15 g $ 1.20 100% $
0.16
black 2 g 100 g $ 4.25 100% $
pepper 0.10
boneless 1 kg 1 kg $ 10.00 100% $
10.0
white fish 0
filletes
Total cost of recipe $
13.8
1
Portion cost $
1.73
Main Cold Recipes:

Recipe costing

Recipe / menu item: Potato Salad. 5 portion

Ingredients Qty. Unit Purchase unit Purchase Cost

unit price Yield Tot

% al
cos
t
Chat g 1000 g $ 3.50 100% $ 2.10
600
potatoes
Onion 150 g g $ 3.00 100% $ 0.45
1000

Butter 30 g g $ 4.50 100% $ 0.27

500

Bacon 250 g 250 g $ 4.25 100% $ 4.25

Parsley 0.5 Unit 1 unit $ 3.00 100% $ 1.50

Mayonnaise 220 g $ 3.00 100% $ -

Total cost of recipe $ 8.57

Portion cost $ 1.71

Recipe costing
Recipe / menu item: Thai Beef Salad. 4 portion

Ingredients Qty. Unit Purchase unit Purch Cost

ase
Yield Tot
unit
% al
price
cos
t
Lime juice ml 500 ml $ 1.85 100% $ 0.11
30

Palm sugar 14 g g $ 1.00 100% $ 0.01

1000

Fish sauce 15 ml 100 ml $ 1.20 100% $ 0.18

sesame oil 10 ml 100 ml $ 2.45 100% $ 0.25

soy sauce 5 ml 100 ml $ 1.00 100% $ 0.05

Ginger 10 g 80 G $ 3.50 100% $ 0.44

Garlic 5 g 120 G $ 4.50 100% $ 0.19

Beef steak 600 g 1000 g $ 20.00 100% $

12.00
Grape 200 g 1000 G $ 13.00 100% $ 2.60
tomatoes
cucum 1 Unit 1 unit $ 1.00 100% $ 1.00
ber
contine
ntal
Onion 150 g 1000 G $ 3.00 100% $ 0.45

Red chillies 5 g 1000 G $ 22.00 100% $ 0.11

Mint Fresh 1 bunch 1 bunch $ 3.00 100% $ 3.00

Coriander 1 bunch 1 bunch $ 3.00 100% $ 3.00

Fresh
Basil fresh 1 bunch 1 bunch $ 3.00 100% $ 3.00

Peanuts 60 g 1000 G $ 8.00 100% $ 0.48

Total cost of recipe $

26.87
Portion cost $ 6.72
Recipe costing

Recipe / menu item: Coleslaw Salad. 10 portion

Ingredients Qty. Unit Purchase unit Purch Cost

ase
Yield Tot
unit % al
price
cos
t
White Unit 1 unit $ 2.50 100% $ 1.25
0.5
cabbage
Onion 200 g 1000 g $ 3.00 100% $ 0.60

Carrot 400 g 1000 g $ 2.50 100% $ 1.00

Celery 200 g 1000 g $ 11.50 100% $ 2.30

French 120 ml 100 ml $ 0.60 100% $ 0.72

dressing
Mayonnaise 120 g 100 g $ 1.30 100% $ 1.56

Total cost of recipe $ 7.43

Portion cost $ 0.74

Desserts:

Recipe costings

Recipe / menu item: vegan chocolate fudge brownie 16 portion

Ingredients Qty. Unit Purchase unit Purchase unit Cost

price
Yield Total
% cost
Soft tofu 190 g 375 g $ 4.50 100% $ 2.28

maple syrup 125 ml 250 ml $ 9.00 100% $ 4.50

cocoa 125 g 190 g $ 4.50 100% $ 2.96

powder
vegetable oil 40 ml 2000 ml $ 4.70 100% $ 0.09

Vanilla 20 ml 50 ml $ 6.50 100% $ 2.60

plain flour 310 g 1000 g $ 3.00 100% $ 0.93

Sugar 250 g 2000 g $ 2.50 100% $ 0.31

Total cost of recipe $ 13.68

Portion cost $ 0.85

Recipe costings

Recipe / menu item: Strawberry and yoghurt panna cottas. 6 portion

Ingredients Qty. Unit Purchas unit Purchase Cost

e unit price
Yield Tot
% al
cos
t
Greek 420 g 200 g $ 2.00 100% $ 4.20
yoghurt
Powdered 8 g 36 g $ 2.50 100% $ 0.56
gelatin
Strawberries 250 g 1000 g $ 12.00 100% $ 3.00

Vanilla 10 ml 50 ml $ 6.50 100% $ 1.30

extract
maple syrup 60 ml 250 ml $ 9.00 100% $ 2.16

Milk 250 ml 1000 ml $ 1.00 100% $ 0.25

Total cost of recipe $

11.47
Portion cost $ 1.91

Recipe costings

Recipe / menu item: passion fruit and coconut crème brulee. 6 portion

Ingredients Qty. Unit Purchas unit Cost

e
Yield Tot
% al
cos
t
Passion fruit 4 Unit 1 unit $ 1.50 100% $ 6.00

double cream 300 ml 300 ml $ 3.50 100% $ 3.50

Purchase
unit price
 coconut 150 ml 400 ml $ 2.00 100% $ 0.75
cream
Milk 100 ml 1000 ml $ 1.00 100% $ 0.10

egg yolks 5 Unit 18 unit $ 9.00 100% $ 2.50

caster sugar 100 g 1000 g $ 2.00 100% $ 0.20

Total cost of recipe $

13.05
Portion cost $ 2.18
Average price and selling price of Buffet menu (per person)

BUFFET MENU

menu calculation sheet (28% Food Cost required)

adjusted selling
Dish name Porti food food raw price

on cost/por
cos sell
size tion
require in
d% pri
ce
Stuffed Entrée $ 1.03 28% $ 3.68

cherry
tomatoes
Average Price $ 3.68 $ 4.00

Spinach lasagne hot $ 5.58 28% $

main 19.93
course
Beef curry hot $ 7.14 28% $
main 25.50
course
Grilled fish hot $ 1.73 28% $ 6.18
with main
parmesan top course
Potato Salad cold $ 1.71 28% $ 6.11
 main
course
Thai Beef Salad cold $ 6.72 28% $
main 24.00
course
Coleslaw Salad. cold $ 0.74 28% $ 2.64
main
 course

Average Price $ $ 13.00

14.06
vegan dessert $ 0.85 28% $ 3.04
chocolate
fudge brownie
Strawberry dessert $ 1.91 28% $ 6.82

and yoghurt
panna cottas
passionfruit dessert $ 2.18 28% $ 7.79
and
coconut crème
brulee.
Average Price $ 5.88 $ 6.00

Total price $ 23.00

menu
Totalprice $ 30.00
menu
adjusted
Total price for Guests 250 $ 7,500.00
all buffete

TASK 3:

3 weeks Cyclical Menu for Age care:

WEEK 1 Monday Tuesday Wednesday Thursday Friday Saturday Sunday

Breakf Choose from: Wholegrain cereals and whole meal toast, served with juices and
ast fruits
Hot Spinach Boiled Beef pie Hot Scram Ome Veget
choice roll porrid ble egg let able
egg
ge with Brea sandw
with
with Vegas d ich
bread fruits
butter
Lunch Entrée Steam Chicken Caesar Fresh Gre Corn Colesl
ed soup salad fruit en soup aw
vegeta platter sala salad
ble d
Main Pork Butte Beef Veget Beef Tuna Chic
mince r stroga able and ken
lettuce Chic noff hotpot brocco and tikka
wrap ken li stir corn masa
fry patties la
Alternat Roast Chic Sweet and Steak Beef Falafel Chicke
ive er ken sour with tips on balls n and
chick curry meatballs. gravy rice with vegeta
en tzatziki ble stir
with dip
cousc fry
ous
 with
bro
wn
rice.
dessert Carr Pinea Plums Tapi Tofu Crème Pump
ot pple blueberr oca brow bulee kin
pudd cake ies pudd nie cake
ing angel ing
dessert
Dinner Soup Crème Chic Spinach Pump Beef Lentil Alpha
ken crème kin and soup bet
of noodl soup veggi soup
vegies e es
Main Toasted Fruit Roast Vegeta Chick Rice Stewe
whole y ble en cakes d fruit
meal crum beef sticks salad with
English ble sandwich with sandw Greek
muffins creamy ich yogurt
corn

and
tuna
dip
dessert Man Banana Strawberr Fresh Lem Choco Vanill
go cake and y and fruit on late a
mou custard apple spon mouss yogurt
sse puree ge e and
with and puree
cream cust fruit.
ard
WEEK 2 Monday Tuesday Wednes Thursda Friday Saturday Sunday
day y
Breakf Choose from: Wholegrain cereals and whole meal toast, served with juices and
ast fruits
Hot Cheese Belg Fried Chee Frenc Pancak Spinach
choice ian sy h e
& eggs waffl eggs &
Engl toast
Scrambl e With ish and Cheese
 ed bacon muff sausa Omelet
ins ge
Lunch Entrée Chicke Green Cae
n salad sar
noodle sala
soup d
Main Sweet Chicken Corned Lamb Tempu Coco Roast
& Kiev silversi casserole ra fish nut turkey
sour with de with with chick with
pork Gravy, horse potato and en, gravy,
with parsnip radish chips rice, roast
carrots sauce, and with carrot potato,
and and pumpki sprouts tartare s and pumpkin
broccoli beans n and sauce, silver and peas
cabbag corn beet
e and
beans
Alternat Beef Veget Salm Cornish Meat Egg Spinach
ive risso able on pastis balls and and rice
les patties patti bacon ravioli
es slice

dessert Apricot Caramel Sticky Black Peach Fru Pineap

crumble creamed date forest crumbl it ple
& rice pudding cake e& sal cake
custard custard ad
and
cream

Dinn So Chunky Pump Tomato Cream Carrot Crea Minestrone

er up kin
Veg & & basil & m pf
of
barley garlic potato
cauliflow
&
er
leek

Main German Chicken Beef Meatl ich BLT

sausage salad pie oaf sandwich
on bun sandwich sandw
 p l e k s ndwich
u l d por a

dessert Plum Fruit Apric Bluth Peach Orang Strawber

salad ots bananas and e ries with
and
and yoghur sauce
yoghurt mint
cream t on
whipped
ricotta
cream

WEE Mon Tues Wedne Thurs Frid Satur Sunday

K3 day day sday day ay day

Breakfast Choose from: Wholegrain cereals and whole meal toast, served with juices and fruits

Hot Califor Englis Perfect Swedi Spin Ham Gobs

choice nia h soft sh ach
& of
style blueber Scramb Panca quich
Cheese Cheese
eggs ries led egg kes e
Sandwi Omelet
benedi muffin muffi
ch
ct n

Lun Entr Crab Goat’s Chicke Blue Spinac Prawn Miso-

ch ée cheese n& cheese h, Fate Tofu
& &
pissala Spinach tarts salad
green & avocado
diere dumpli with cups
mango tomato with
tarts ngs Waldor
salad quiche mayonn
f salad
s aise

Main Pan- Basic Grilled Rice One- Stir Slow

seared beef & teriyaki Noodle pan cooker
fried
salmon vegetab saba s with Singa honey
mushro
with le stir- Seaood pore garlic
fish oms &
kale fry & chicke chicken
with
and serve Coconu n curry
pasta
apple steam t- Lime noodle salmon
salad rice Dressin s
g
Alterna Vegeta Loin Pork Chicke Garlic Coq Au Hearty
tive fillet
ble n pork Vin vegetabl
of lentils
Curry puttane with e beef
lamb, stir
Soup & sca trivelle
wilted fry stew
with paste
& spinach apricot serve serve
angel
steam , carrots bell steam steam
pepper hair
rice rice rice
& terrine pasta
rosemar
y
potatoe
s
 dessert Hon Clas Cinna Salte Green Frenc Malte
ey sic mon d tea h sers
che crè sugar cara soufflé macar tirami
ese me donut mel ons su
cak brul crea
e ee m
puffs
Dinner Soup Pumpki Creamy Carmel Creamy Chic Classic Heart
n soup tomato ised Mushro ken fish soup y
with French om wont vegeta
Smoke & basil onion Soup on ble
d ham soup soup With soup soup
Andouil
le
Sausage
Main Mushr Chipotl Lamb Juicy Chicke Middle Mushro
oom & e-&- tagine chicke n Eastern om and
Orange with n Breasts Lamb Barley
rice Grilled cousco tender in Risotto
scrambl Chicke us rolls Wine and
e Rice
n Sauce
dessert Raspbe Sweet Lem Mini Ora Matcha Raspb
rry Cherrie on Chu nge mille erry
lemon s pie dess rro spon crepe mouss
mini ert Tac ge cake e
cheese o cake
cake Bow
ls

Task 3: Develop and cost a cyclical menu

Your work in an aged-care facility. You have to prepare a three-week cyclical menu for the
residents for breakfast, lunch and dinner.There are 150 residents in the facility.

Breakfast includes a standardised range of cereals, juices, fruits and toast that are served every day.
Youonly need to plan for one hot breakfast item. Hot egg-based breakfast items are limited to a
maximum of four times in one weekly cycle. Only 50% of residents eat the hot breakfast option.
Lunch is the main meal of the day. It consists of one entrée, a choice of two main courses and one
dessert.
Dinner is a lighter meal consisting of an entrée (often soup), a light, snack-style main meal and a
fruit-based dessert. Portion sizes for the dinner main course are smaller than for lunch.
The following factors must be considered when planning your cyclical menu.

 Menu items must be able to be prepared in bulk.

 The facility has set meal times. All meals must be able to be plated and served at that time.
 Some residents eat in their rooms. These meals are plated first, placed in insulated covers,
arranged on pre-set trays and sent by trolley to their rooms.
 Many residents cannot eat very hard or crunchy items, such as whole nuts.
 Residents tend to eat smaller portion sizes. On average, portions are 20% smaller than normal.
For example, if the standard portion for beef casserole is 250 g, residents are served a 200 g
portion. A recipe that yields ten standard 250 g portions will yield 12.5 200 g portions.
 Menu items must be nutritionally balanced across a day and weekly cycle. Fruit, vegetables and
sources of fibre and calcium are important components in the residents’ diet.

To keep costs down, the facility’s management encourages the use of frozen, pre-prepared or
convenience foods, for example, use of powdered soup bases. The facility has a budget of $18 per
day per resident for your menu. The costs for standard breakfast items (cereals, juices, etc.) are not
included in this price. This target does not have to be achieved on a daily basis as long as it
averages out within each week period of the three-week cycle.

The facility’s kitchen has limited space and facilities. The following equipment is available.

Large equipment Small equipment

 One commercial oven  Food processer and
 Four open-range stove-top burners above the oven blender
 One salamander  Microwave oven
 One combi oven (convection and steam)  Pots, pans, frypans,
 One single-vat deep fryer stockpots, etc.
 One bench-mounted planetary mixer
 Small walk-in coolroom, open shelving dry store area and single-
door freezer
 Hot bain-marie with under-display plate warmer

 Research and prepare a draft cyclical menu based on resident preferences and the
facility’srequirements. Print this draft to submit later.
 Itemise the components of all dishes in your menu. They can be listed manually or using
computer technology such as spreadsheet software.

Research costs for all components to enable you to determine costs and selling prices. Information
can be obtained from your workplace or training organisation’s purchasing staff or organisational
purchasing documentation, by contacting suppliers directly or using your internet search engine.
Remember to consider convenience options as a replacement for fresh and raw ingredients.
 Calculate portion yields for all raw ingredients for all dishes on your cyclical menu.
 All dishes on the menu can be calculated manually or using computer technology such as
spreadsheet software.
 Use theRaw ingredient yield test percentages table provided in your course files or your
workplace or training organisation’s standardised yield test percentages when calculating
 costs for all raw ingredients. If yield percentage is not available, use most similar ingredient
percentage.
 Calculate the total cost per portion for all dishes on your menu. Remember to include costs for
all components of a dish and to adjust portion sizes according to residents’ needs.
 Determine total cost per day for the menu.
 All menu items and the overall menu price can be calculated manually or using computer
technology such as spreadsheet software.
 Revise your menu if necessary to ensure you meet budgetary constraints. Recalculate costs for
any new or adjusted menu items.
 Format your cyclical menu in preparation of presentation to the facility manager and accountant.
This menu should include portion costs for each dish and daily costs per resident.
 Answer all the questions.
 Attach copies of the following documents to your assessment.
 Your itemised recipe components list.
 All documents containing manual or computerised yield, cost and selling price calculations to
your assessor at the completion of Assessment C.
 The draft and final formatted version of your cyclical menu.
 Submit all completed menus, calculations, manual or computer-printed documents and required
tasks for Task 3 to your assessor at the completion of Assessment D.

Answer: Cyclical

Menu Monday
Recipe costing ( hot choice)

menu costing
Recipe / menu item: Spinach Roll 8 portion

Ingredients Qty. Unit Purchase unit Cost

Yield % Total
cost

Ricotta cheese 250 g 500 g Purch

$ 5.00 100% $ 2.50
ase
parmesan 125 g 250 g unit
$ 5.00 100% $ 2.50
cheese price

egg 1 unit 18 unit $ 9.00 100% $ 0.50

leaf spinach 500 g 1000 g $ 17.00 100% $ 8.50

puff pastry 250 g 1500 g $ 6.50 100% $ 1.08

Total cost of recipe $ 15.08

Portion cost $ 1.89

Recipe / menu item: Steam Vegetables 15 portion

Ingredients Qty. Unit Purchase unit Purchase Cost

unit price Yield Tot

% al
cos
t
broccoli 350 g 350 g $ 2.50 100% $ 2.50
heat
Carrots 600 g 1000 g $ 2.50 100% $ 1.50

Spinach 500 g 1000 g $ 17.00 100% $ 8.50

Capsicum 320 g 1000 g $ 7.50 100% $ 2.40

red
Zucchini 800 g 1000 g $ 10.00 100% $ 8.00

Snow peas 400 g 1000 g $ 13.90 100% $ 5.56

Butter 150 g g $ 4.50 100% $ 1.35

500

Total cost of recipe $

29.81
Portion cost $ 1.99

Recipe costing

Recipe / menu item: Pork mince lettuce wrap 4 portion

Ingredients Qty Unit Purchas uni Purchase unit Cost

. e t price
Yield Tot
% al
cos
t
onion 200 g 1000 g $ 3.50 100% $ 0.70

garlic 50 g 10 g $ 0.38 100% $ 1.90

lean pork 250 g 500 g $ 16.00 100% $ 8.00

button 500 g 1000 g $ 12.00 100% $ 6.00

mushro
oms
carrot 50 g 1000 g $ 2.50 100% $ 0.13
zucchini 60 g 1000 g $ 10.00 100% $ 0.10

iceberg 1 Unit 1 uni $ 3.00 100% $ 3.00

lettuce t
Total cost of recipe $
19.83
Portion cost $ 4.96

Recipe costing

Recipe / menu item: Roaster chicken with couscous 6 portion

Ingredien Qty. Unit Purchase unit Cost

ts
Yield Tot
% al
cos
t
Chicken 500 g 1000 g $ 12.00 100% $ 6.00
Breast
Couscous 300 g 100 g $ 0.55 100% $ 1.65

Chicken 400 ml 1000 g $ 3.00 100% $ 1.20

Stock
cherr 250 g 1000 g $ 14.00 100% $ 3.50
y
tomat
oes
Total cost of recipe $
12.35
Portion cost $ 2.06

Recipe costing

Recipe / menu item: Crème of Veggies 6 portion

Ingredients Qty. Unit Purchase unit Purchase Cost

unit price
Yield Tot
% al
cos
t
onion 200 g 1000 g $ 3.50 100% $ 0.70

Carrots 500 g g $ 2.50 100% $ 1.25

1000

Celery 300 g 1000 g $ 11.50 100% $ 3.45

sticks

Purchase
unit price
Chat 500 g 1000 g $ 3.50 100% $ 1.75
potatoes
vegetable 1500 ml 1000 ml $ 4.00 100% $ 6.00
stock
Total cost of recipe $
13.15
Portion cost $ 2.19

Recipe costing

Recipe / menu item: crème brulee. 6 portion

Ingredien Qty. Unit Purcha unit Cost

ts se
Yield Tot
% al
cos
t
double 300 ml 300 ml $ 3.50 100% $ 3.50
cream
milk 100 ml 1000 ml $ 1.00 100% $ 0.10

egg yolks 5 Unit 18 unit $ 9.00 100% $ 2.50

caster 100 g 1000 g $ 2.00 100% $ 0.20

sugar
Total cost of recipe $ 6.30

CYCLICAL MENU FOR MONDAY

menu calculation sheet

Dish name Portion food food raw adjuste

size cost/por d
cos sell
tion selling
require in price
d% pri
ce
Spinach roll Hot choice $ 1.89 $ 2.00

Steamed vegetable Entrée $ 1.99 $ 2.00

Pork mince lettuce Lunch Main $ 4.96 $ 5.00

wrap
Roaster chicken Alterna $ 2.06 $ 2.00
with tive
couscous Main

Purchase unit
price
Carrot pudding Dessert $ 1.00 $ 1.00
(ABC
Supplier)
Crème of veggies Diner Soup $ 2.09 $ 2.00

Toasted whole Dinner $ 0.50 $ 0.50

meal English Main
muffins (ABC
Supplier)
Mango mousse Dinner $ 1.00 $ 1.00
(ABC Dissert
Supplier)
Total price menu $ 15.49 $ 15.50
Monday
Total price 150 $ 2,325.00
Monday 150
Residents
Tuesday Cyclical Menu Costing:

Recipe costing

Recipe / menu item: boiled egg with bread butter

Ingredients Qty. Unit Purch Purch Cost

ase ase
Yield Total cost
unit unit %
price
Bread 6pcs 100g 70gm $ 2.00 100 % $.70
m
Water for boiling 3 cups Ml 100 %

Salt 2 tbsp. Gm 500 gm $ 1.99 100 % $.10

Butter 1/2 Gm 250 gm $ 4.95 100% $.65

Tbsp
Freshly ground 1/4 tsp Gm 100gm $2.49 100% $.12
black pepper
Eggs 6 gm 12pcs $ 3.00 89% $.1.5

Total cost of recipe $ 3.07

Portion cost $ .62

Recipe costing

Recipe / menu item: chicken soup

Ingredients Qty. Unit Purchase Purch Cost
unit ase
Yield Total cost
unit %
price
Chicken thigh 900g gm kg $14.00 100% $14.00
fillets m
RED onion 1 Kg 1kg $3.49 89% $.65

CARROT 1 KG 1KG $2.00 68% $..30

Garlic cloves 2 Gm 500gm $3.99 80% $.30

Parsley stems 2tsp Gm 250gm $3.00 75% $2.15

Thyme leaves 6tsp Gm 12gm $1.65 100% $.75

Water 2l 8cups

Salt 2tsp Kg gm $1.99 100% $.15

Parsley ¼ Gm gm $3.00 75% $2.20

cup
Total cost of recipe $22.65

Portion cost $4.53

Recipe costing

Recipe / menu item: Butter Chicken

Ingredients Qty. Unit Purch Purch Cost

ase ase
Yield Total cost
unit unit %
price
Ingredients For
chicken tikka
Chicken Breast 500 Kg 1 kg 12 96 $6

Ginger paste 1tsp. Gm 80 gm 3.5 100 $ .22

Garlic paste 1tsp. Gm 80 gm 3.5 100 $ .22

Red chilli powder 1 tsp Gm 200gm 2.99 100 .18

Yoghurt 3 tbsp Kg 1 kg 11.99 100 .51

Salt to taste 1tsp Kg 1 kg 1.99 100 .10

Oil 2 tsp Litres 1 liter 4.50 100 $ .22

Ingredient for
Gravy
Butter 50 Gm 250 gm 4.95 100 $.96

Onion 2 Kg 1 kg 2.49 89 $.50

Tomatoes 6 Kg 1 kg 2.99 97 $1.80

Garlic Paste 2 tsp. Gm 80 gm 3.5 100 $ .22

Ginger Paste 2 tsp. Gm 80 gm 3.5 100 $.22

Cashew 50 Gm 700 gm 11 100 $.79

Salt 2 tsp Kg 1 kg 1.99 100 $.18

Black Pepper 1 tsp Gm 100 gm 2.49 100 $.12

Kashmiri Chili 1 Gm 100 gm 2.99 100 $.14

tbsp.
Coriander powder 1 tsp Gm 100 gm 2.99 100 $.14

Chicken Masala 1 tbsp Gm 100 gm 2.99 100 $.14

Thicken Cream 100 Ml 250 ml 2.49 100 $.99

gm
Total cost of recipe $13.65

Portion cost $2.73

Recipe costing

Recipe / menu item: Chicken curry

Ingredients Qty. Unit Purch Purch Cost

ase ase
Yield Total cost
unit unit %
price
Ingredients For
chicken
tikka

Chicken 500 Kg 1 kg 12 96 $6

Ginger paste 1tsp. Gm 80 gm 3.5 100 $ .22

Garlic paste 1tsp. Gm 80 gm 3.5 100 $ .22

Red chilli powder 1 tsp Gm 200gm 2.99 100 .18

Yoghurt 3 tbsp Kg 1 kg 11.99 100 .51

Salt to taste 1tsp Kg 1 kg 1.99 100 .10

Oil 2 tsp Litres 1 liter 4.50 100 $ .22

Ingredient for
Gravy
Onion 2 Kg 1 kg 2.49 89 $.50

Tomatoes 6 Kg 1 kg 2.99 97 $1.80

Garlic Paste 2 tsp. Gm 80 gm 3.5 100 $ .22

Ginger Paste 2 tsp. Gm 80 gm 3.5 100 $.22

Salt 2 tsp Kg 1 kg 1.99 100 $.18

Black Pepper 1 tsp Gm 100 gm 2.49 100 $.12

Kashmiri Chilli 1 Gm 100 gm 2.99 100 $.14

tbsp.
Coriander powder 1 tsp Gm 100 gm 2.99 100 $.14

Chicken Masala 1 tbsp Gm 100 gm 2.99 100 $.14

Total cost of recipe $10.90

Portion cost $2.18

Recipe costings

Recipe / menu item: pineapple cake

Ingredients Qty. Unit Purchase Purchase Cost

 unit price unit Yield Total
% cost
Plain flour 2 cups gm $2.00 kg 100% $.35

White sugar 2 cups gm $3.50 kg 100% $.95

Eggs 2 12 $3.00 gm 80% $.40

Bcarb soda 2tsp 100g $2.95 gm 100% $.20

m
Vanilla essence 1tsp 50ml $2.95 ml 100% $.20

Crushed 450gm 1litre $2.00 litre 100% $.95

pineapple juice
Cream cheese 250gm 500g $4.50 gm 100% $2.25
m
Butter 125 500g $3.20 gm 100% $1.20
gm m
Icing sugar 250gm 500g $2.95 gm 100% $1.85
m
Total cost of recipe $8.60

Portion cost $1.72

Recipe costing

Recipe / menu item: chicken noodle

Ingredients Qty. Unit Purch Purch Cost

ase ase
Yield Total cost
unit unit %
price
Soy sauce 125ml litre ml $3.20 100% $.25

Sesame oil 2sp ml ml $3.70 100% $.20

Olive oil 2sp litre 1L $5.50 100% $.25

Garlic cloves 2 gm 500gm $3.99 80% $.50

Ginger 2.5c gm 100gm $2.99 80% $.30

m
piec
e
Lime juice 1 1 $.50 60% $.60
Chicken thigh 600gm kg kg $14.00 100% $14.00
fillets
Singapore 450g gm gm $2.00 100% $2.00
noodles
Shredded 2cups kg gm $4.00 90% $2.20
cabbage
Carrots 2 kg gm $2.00 80% $.30

Coriander leaves 1bunch Gm Gm $3.00 75% $2.10

Sesame seeds 2tsp Gm gm $1.60 100% $.20

Total cost of recipe $22.90

Portion cost $4.58

Recipe costing

Recipe / menu item: fruity crumble

Ingredients Qty. Unit Purchase Purch Cost

unit ase
Yield Total cost
unit %
price
Plain flour ¼ cup gm 500gm $3.00 100% $.90

cinamanon 2 tsp gm 50gm $1.30 100% $.20

Maple syrup 2tsp gm 450gm $4.30 100% $.40

Olive oil 1tsp ml 500ml $5.50 100% $.35

Smith apples 3 kg 1 kg $3.90 80% $1.20

nutmeg ½ tsp gm 50gm $1.30 100% $.20

Water 2tsp

Total cost of recipe $6.85

Portion cost $1.37

Recipe costing

Recipe / menu item: BANANA CAKE AND CUSTARD

Ingredients Qty. Unit Purchase Purch Cost
unit ase
Yield Total cost
price unit %
Plain flour 2 cups gm $2.00 Kg 100% $.35

White sugar 2 cups gm $3.50 Kg 100% $.95

Eggs 2 12 $3.00 Gm 80% $.40

Bcarb soda 2tsp 100g $2.95 Gm 100% $.20

m
Vanilla essence 1tsp 50ml $2.95 Ml 100% $.20

Crushed 450gm 1litre $2.00 litre 100% $.95

pineapple juice
Cream cheese 250gm 500g $4.50 Gm 100% $2.25
m
Butter 125 500g $3.20 gm 100% $1.20
gm m
Icing sugar 250gm 500g $2.95 gm 100% $1.85
m
MILK 600ml 1litre $1.00 litre 100% $.70

Eggs yolk only 3 12 $3.00 gm 80% $00

Casting sugar 80mg kg $2.00 kg 100% $.45

Corn flour 2tsp 100g $2.25 gm 100% $.25

m
Total cost of recipe $9.90

Portion cost $1.98

WEDNESDAY Cyclical Menu

Recipe costing

Recipe / menu item: Beef Pie (total portion 8)

Ingredients Qty. Unit Purch Purch Cost

ase ase
Yield Total cost
unit unit %
price
Ingredients For
Beef
Pie

Chuck steak 500g Kg 1 kg 16 96 $ 8.00

(Beef) diced
Ginger paste 1tsp. Gm 80 gm 3.5 100 $ 0.22

Garlic paste 5g Gm 120 gm 4.5 100 $ 0.19

Red chili powder 1 tsp Gm 200gm 2.99 100 $ 0.18

Onion 200g Kg 1000gm 3.00 100 $ 0.60

Tomato paste 1000m Kg 500 ml 2.50 100 $ 5.00

l
Oil 2 tsp Liters 1 liter 4.50 100 $ 0.22

Total $14.41
cost of
recipe
Porti $1.80
on
cost
Recipe costing

Recipe / menu item: Caesar salad (total portion 5)

Ingredients Qty. Unit Purch Purch Cost

ase ase
Yield Total cost
unit unit %
price
Fresh spinach 1kg Kg 1kg $2.99 80% $2.99

Onion 2 Kg 1 kg 2.49 90% $0.15

Tomatoes 2 Kg 1 kg 2.99 95% $0.90

Celery chopped 1kg Kg 1kg 4.00 80% $4.00

Egg 2 Unit 5 unit 2.50 $2.00

Oil 2tbsp Liters 1 lt 4.50 100% $0.10

Salt 2 tsp Kg 1 kg 1.99 100 $0.18

Total cost of recipe $10.32

Portion cost $ 2.06

Recipe costing

Recipe / menu item: Beef stroganoff (total portion 8)

Ingredients Qty. Unit Purch Purch Cost

ase ase
Yield% Total cost
unit unit
price
Corn flour 100 Kg 1 kg $ 1.50 100 $0.15
gm
Blade stick Beef 700 Gm 1000 gm $ 22 100% $ 15.40
gm
Onion 150 gm 1000 gm $ 3.00 100% $ 0.45
gm
Tomato paste ½ tbsp. Gm 100 gm $ 4.50 100 $0.45

Cumin seed 1 tbsp. Gm 100 gm $ 3.00 100 $0.30

Pepper 1tsp Gm 100 gm $ 4.50 100 $0.40

Mushroom 200 Gm 1000 gm $ 13.00 100% $2.60

gm
Total $ 19.75
cost of
recipe
Porti $ 2.47
on
cost
Recipe costing

Recipe / menu item: Sweet and sour meatballs (total portion 10)

Ingredients Qty. Unit Purch Purch Cost

ase ase
Yield Total cost
unit unit %
price
Minced meat 1200g gm 1 kg $ 16 80 % $ 19.2
m
Ketchup 300gm gm 1 kg $6 100% $ 1.8
Salt 2 tbsp. Kg Gm $ 1.99 100 % $ 0.15

Onion chopped 4 Kg 1 Kg $ 2.49 90 % $ 0.90

Tomatoes finely 3 Kg 1 kg $ 2.99 95% $ 1.20
chopped
Garlic cloves 8-10 Gm 500 gm $ 3.99 80 % $ 0.50

Ginger chopped 2 tbp. Gm 100 gm $ 2.99 80% $ 0.30

Cumin 1 tbsp. Gm 50 gm $ 1.99 100 % $ 0.25

Oil 2-3 Liter 1 liter $4.50 100% $ 0.15

tbsp.
Total cost of recipe $ 24.45

Portion cost $ 2.44

Recipe costing

Recipe / menu item: plums blueberries angel dessert (total portion 5)

Ingredients Qty. Unit Purch Purch Cost

ase ase
Yield Total cost
unit unit %
price
Cream cheese 30 gm Gm 100gm $6 100% $2.00

Sugar 120gm Gm 500gm $ 2.00 100% $0.48

Blueberries 600gm Gm 1000gm $8 100% $4.80

Frozen 30gm Gm 100 $6 100% $2.00

whipped
Cardamom 5-6 Gm 10 gm $ 2.49 70 % $0.10
seeds pods
Almond 25gm Gm 500 gm $ 3.15 100 % $0.76
Chopped
Total cost of recipe $ 10.14

Portion cost $ 2.03

Recipe costing

Recipe / menu item: spinach cream (total portion 5)

Ingredients Qty. Uni Purch Purch Cost

t ase ase
Yield Total cost
unit unit %
price
Fresh spinach 500 gm 1 kg $ 2.00 100% $ 1.00

Water for boiling 2 tbsp gm 100 % $ 0.27

Salt 2 tbsp. Gm 500 gm $ 1.99 100 % $0.10

Black Paper 1 tbsp. Gm 80 gm $ 3.50 100% $ 0.21

Butter 30 Gm Gm 500 gm $ 4.25 100% $ 0.27

Bar Cheese 4 Gm 100% $10.00

ounce
Milk 200 ml ml 1000 ml $1 100% $ 0.25

Total cost of recipe $ 12.1

Portion cost $ 2.42

Recipe costing

Recipe / menu item: Roast beef sandwich ( 1=portion)

Ingredients Qty. Unit Purchase Purch Cost

unit ase
Yield Total cost
unit %
price
Mayonnaise ¾ Kg 1 kg $ 5.99 100% $0.55
cup
Chilli sauce 1 tsp. Gm 100 gm $2 100% $ 0.05

Lettuce Leaf 1 leaf bunch 1 bunch $ 1.99 100% $ 0.3

Slice tomato 1 slice 250 gm $ 2.49 100% $0.04

Red onion 1 slice 250 gm $ 1.50 100% $0.10

Total cost of recipe $ 1.04

Portion cost $ 1.04

Recipe costing

Recipe / menu item: Strawberry and apple puree (total portion 3)

Ingredients Qty. Unit Purchase Purchas Cost

unit e
 unit Yield Total cost
price %
Apple 200 gm 1 kg $ 3.99 100 % $ 0.80
gm
Strawberry 300 gm 500 gm $ 5.00 100 % $ 3.00
gm
Peach 100 gm 500 gm $ 1.99 100 % $ 0.40
gm
Baby rice 1 tbs kg 1 kg $ 11.99 100 % $ 0.51

Total cost of recipe $ 4.71

Portion cost $ 1.57

THURSDAY Cyclical Menu

Recipe costing

Recipe / menu item: Hot Porridge with fruits (total portion 5)

Ingredients Qty. Unit Purch Purch Cost

ase ase
Yield Total cost
unit unit %
price
Rolled oats 200g Kg 1 kg 4.00 100 $ 0.80

Brown sugar 80 g Gm 1 kg 3.00 100 $ 0.24

Milk 300 g Gm 1 Litre 2.00 100 $ 0.60

Dried fruits 400 g Gm 500 Gm 7.00 100 $ 5.6

Orange juice 100 g Gm 1Litre 3.00 100 $ 0.30

Total $ 7.54
cost of
recipe
Porti $1.508
on
cost
Recipe costing

Recipe / menu item: Fresh fruit platter (total portion 10)

Ingredients Qty. Unit Purchas Purchas Cost
e e
 unit unit Yield Total
price % cost
Red papaya 1 - - $3.99 100% $3.99

pineapple 1 - - $2.50 100% $2.50

Raspberry 200g Sm 1 box $3.99 100% $3.99

m all
box
Blue berries 200g Sm 1box $3.00 100% $3.00
m all
box
Rip melons 1 $3.00 100% $3.00

Total cost of recipe $16.48

Portion cost $1.648

Recipe costing

Recipe / menu item: vegetable hotpot (total portion 10)

Ingredients Qty. Unit Purch Purch Cost

ase ase
Yield% Total cost
unit unit
price
potatoes 2 kg kg 2 kg $3 100 $3.00

Veggies 1 kg kg 2 kg $ 10 100% $ 5.00

(carrot,
broccoli, egg
plant, onion
Olive oil 3 tbls tbls 500 gm $ 6.00 100% $ 0.60

paprika 20 gm Gm 100 gm $ 1.50 100% $0.30

Garlic 40 gm Gm 100 gm $ 2.00 100% $0.80

Total $ 9.7
cost of
recipe
Portion $0.97
 cost
Recipe costing

Recipe / menu item: Steak with gravy (total portion 10)

Ingredients Qty. Unit Purch Purch Cost
ase ase
Yield Total cost
unit unit %
price
Beef chuck 800 gm 1 kg $16.00 80 % $ 12.8
steak gm
Button 200gm gm 1 kg $6 100% $ 1.8
mushroom
Red onion 2 Gm 1 kg $ 1.99 100 % $ 0.15

BBQ sauce 2 tbls $ 2.49 100 % $ 0.90

Gravy powder 2 tbls 100 Gm $ 2.99 95% $ 1.20

Plain flour 100 Gm 500 gm $ 1.99 100% $ 0.40

Total cost of recipe $ 17.25

Portion cost $ 1.72

Recipe costing

Recipe / menu item: Tapioca pudding (total portion 3)

Ingredients Qty. Unit Purch Purch Cost

ase ase
Yield Total cost
unit unit %
price
small pearl 200 Gm 1Kg $6.50 100% $1.3
tapioca Gm
Sugar 120gm Gm 500gm $ 2.00 100% $0.48

Eggs 2 unit 6 unit $3.00 100% $1.00

Whole milk 400 Gm 1 kg $2.00 100% $0.80

Gm
vanilla extract 1 tsp. gm 100 gm $ 2.49 100% $0.20

Total cost of recipe $ 3.78

Portion cost $1.26

Recipe costing
The Imperial College of Australia

Recipe / menu item: Pumpkin soup ( total portion 4)

Ingredients Qty. Uni Purchase Purch Cost

t unit ase
Yield Total cost
unit %
price
Pumpkin 1Kg Kg 1 kg $ 4.00 100% $ 4.00

Onion 2 500 Gm $ 1.50 100 % $ 0.20

Garlic 2 tbsp. Gm 500 gm $ 1.99 100 % $0.10

Nutmeg 1 tbsp. Gm 80 gm $ 3.50 100% $ 0.21

Coriander 30 Gm Gm 500 gm $ 2.00 100% $ 0.12

Total cost of recipe $ 4.63

Portion cost $ 1.15

Recipe costing

Recipe / menu item: vegetable sticks with creamy corn and tuna dip
(total portion 2)
Ingredients Qty. Unit Purchase Purch Cost
unit ase
Yield Total cost
unit %
price
Tuna 200 Gm 300 gm $ 2.00 100% $1.33
gm
Ricotta 200 Gm 1 Kg $8 100% $ 1.6
Gm
Saur cream 100 Gm 500 Gm $5 100% $ 1.00

Vegetable stick 1 Pkg 250 gm $ 2.49 100% $0.04

Lemon 1 100 gm $ 0.80 100% $0.10

Total cost of recipe $ 4.07

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Portion cost $ 2.03

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Learner task checklist

 To be completed by the learner.

 This is a tool to assist you when submitting your assessment tasks.
Have you
completed
You must complete the following tasks for this assessment this task?
Yes No
Task 1: Develop and cost a degustation menu

Research and develop a draft menu.

Calculate the portion yields and costs of raw ingredients for all dishes manually
or using computer technology.

Calculate the total cost per portion for all dishes on your menu. Remember to
include costs for all components of a dish.

Determine selling prices for all menu items.

Write menu content for all menu items.

Format and print menu that meets customer and organisational standards.

Respond to all questions.

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Have you
completed
You must complete the following tasks for this assessment this task?
Yes No
Attach copies of the following documents to your assessment.

 An itemised recipe components list.

 A sample of documents or research used to provide purchase costs for recipe
components.
 All documents containing manual and computerised yield, costs and selling
price calculations.
 Formatted menu with menu descriptions.

Task 2: Develop and cost a buffet menu

Research and develop a draft menu.

Calculate the portion yields and costs of raw ingredients for all dishes manually
or using computer technology.

Calculate the total cost per portion for all dishes on your menu. Remember to
include costs for all components of a dish.

Determine selling prices for all menu items.

Write menu content for all menu items.

Format and print menu that meets required standards.

Attach copies of the following documents to your assessment.

 An itemised recipe components list.
 A sample of documents or research used to provide purchase costs for recipe
components.
 All documents containing manual and computerised yield, costs and selling
price calculations.
 Formatted menu with menu descriptions.

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Have you
completed
You must complete the following tasks for this assessment this task?
Yes No
Task 3: Develop and cost a cyclical menu

Research and develop a draft menu.

Calculate the portion yields and costs of raw ingredients for all dishes manually
or using computer technology.

Calculate the total cost per portion for all dishes on your menu. Remember to
include costs for all components of a dish.

Determine selling prices for all menu items.

Write menu content for all menu items.

Format and print menu appropriate for presentation to the facility manager and
accountant.

Respond to all questions.

Attach copies of the following documents to your assessment.



 An itemised recipe components list.

 A sample of documents or research used to provide purchase costs for recipe
components.
 All documents containing manual and computerised yield, costs and selling
price calculations.
 Formatted menu with portion and daily costings.

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PROJECT - E

Learner assessment guide and evidence

This assessment requires you to evaluate the success of a menu.

You are required to do the following.

 Complete Task 1 in Activity E.

 Answer all the questions.
 Attach organisational information to this assessment when submitting the assessment.
 Use the list in the Learner task checklist provided when submitting your assessments. Do
not submit your work until you have completed all parts of the checklist.

Task 1: Obtain feedback

 Obtain feedback on a menu you have developed for your workplace or training organisation.
You must seek feedback from at least two sources. Sources include the following.
 Customer satisfaction discussions with:
Customers
employees during the course of each business day.
 Customer surveys.
 Improvements suggested by:
customers
managers
peers
staff
supervisors
suppliers.
 Regular staff meetings that involve menu discussions.
 Seeking staff suggestions for menu items.
 Document the results of your feedback.
 Take minutes or record formal meeting discussions.
 Collate and summarise customer survey results.
 Document verbal feedback obtained through informal discussions with customers,
managers, supervisors, staff, peers or suppliers.

Evaluate the success of menu items by evaluating sales data. Sources include the following.
 Manual customer accounts, kitchen order dockets or waiters’ dockets.
 Computerised customer order forms.
 Computerised reports such as service period or daily sales figures for menu items.
 Compare sales data indicating the performance of menu items against customer and other
feedback information.
 Identify any changes required to be made to the menu or individual menu items based on
feedback and sales data.
 Answer all the questions.

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 Submit the following documentation (where applicable) with your assessment.

 Summaries of customer survey results.
 Summaries of formal and informal discussions, including meetings and verbal discussions.
 Summaries of sales data for the menu and menu items, for example, daily or weekly
summary reports, or X/Z reads from cash registers or POS systems.

Task 1.1: Question and answer

Q1: Why is it important to seek feedback and evaluate the success of a menu and individual
menu items?
Q2: Which menu items regularly record the highest number of sales?
Q3: Do these items also regularly receive positive feedback and customer satisfaction ratings
from customers? Why/why not?
Q4: Are your highest-selling menu items the most profitable items on your menu?
Q5: Are the menu items you obtain the most positive feedback about from customers the most
profitable items on your menu?
Q6: If you answered yes to both Q4 and Q5, briefly discuss how this impacts the food outlet’s
overall profitability.
Q7: If you answered no to both Q4 and Q5, briefly discuss how this impacts the food outlet’s
overall profitability.
Q8: What menu items regularly record the lowest number of sales?
Q9: Do these items receive positive or negative feedback and comments from customers?
Briefly summarise the type of feedback obtained.
Q10: Are your lowest-selling menu items the most profitable or least profitable items on your
menu?
Q11: Are the menu items you obtain the most negative feedback about from customers the most
profitable or least profitable items on your menu?
Response can be most profitable or least profitable. Explanation of response is not
required.

Q12: If you answered most profitable to both Q10 and Q11, briefly discuss how you think you
can increase the popularity of this dish to increase sales and therefore revenue.
Q13: If you answered least profitable to both Q10 and Q11, briefly discuss how you can adjust
the menu or menu item(s) to improve popularity, sales and customer satisfaction.
Learner task checklist

 To be completed by the learner.

 This is a tool to assist you when submitting your assessment tasks.

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Have you
completed
You must complete the following tasks for this assessment this task?
Yes No

Respond to all questions.

Submit the following documentation (where applicable) with your assessment.

 Summaries of customer survey results.

 Summaries of formal and informal discussions, including meetings and verbal
discussions.
 Summaries of sales data for the menu and menu items, for example, daily or
weekly summary reports, or X/Z reads from cash registers or POS systems.

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Assessor checklist Project D Task 1-3

To be completed by the assessor.
Learner’s name: Learner I.D

Satisfactor
Did the learner successfully demonstrate evidence of their ability to do the y
following?
Yes No
Identified and evaluated food preferences of differing customer bases and used it to
inform menu planning.
Generated a range of ideas for menus for dishes or food production ranges and
assessed their merits against customer or client requirements.
Chose menu items to meet customer preferences, availability of seasonal products,
and appropriateness to food outlet.
Developed menus that use different dishes or food production ranges.
 Set degustation menu
 Buffet menu
 Cyclical menu
Included balanced variety of dishes or food production items for the style of service
and cuisine.
Itemised proposed components of included dishes or food production items.
Calculated portion yields and costs from raw ingredients using manual or
computerised techniques.
Assessed the cost-effectiveness of proposed dishes or food production items and
chose menu items that provide high yield.
Priced menu items to ensure maximum profitability using industry or organisational
profit margins, mark-up procedures and rates.
Compared menu items based on their anticipated yield, budgetary constraints and
profitability.
Identified unprofitable menu items and adjusted menus to include high-yield dishes.
Wrote menus creatively using words that appeal to customer base and fit with the
business service style.
Used correct names for style of cuisine.
Used descriptive writing to promote sale of menu items.

Assessment Outcome Result

Satisfactory Not Satisfactory
(Please Circle)

Student Signature:

Assessor’s Comment:

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Assessor’s Signature:

Date:

Assessor checklist Project E Task 1

To be completed by the assessor.
Learner’s name: Learner I.D

Did the learner successfully demonstrate evidence of their ability to do the Satisfactory
following? Yes No

Seeks ongoing feedback from at least two sources, including customers and others.

Uses the information from feedback to improve menu performance.

Assesses the success of menus against customer satisfaction and sales data.

Adjusts menus based on feedback and profitability.

Assessment Outcome Result

Satisfactory Not Satisfactory
(Please Circle)

Student Signature:

Assessor’s Comment:

Assessor’s Signature:

Date:

BJSB Pty Ltd. trading as Activity SITHKOP002

The Imperial College of Australia Version October 2019
CRICOS ID: 02858M, RTO ID: 121966 Page 67 of 68
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BJSB Pty Ltd. trading as Activity SITHKOP002

The Imperial College of Australia Version October 2019
CRICOS ID: 02858M, RTO ID: 121966 Page 68 of 68