SITHKOP002 Plan and cost basic menus Cookery assignment

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SITHKOP002 Plan and cost basic menus

Activity 1: Identify customer preferences

Part A

The senior manager of Chops & Hops restaurant attempted to seek feedback from the customers for acquiring knowledge about their preferences about dishes on different menus. For this, the manager produced a questionnaire to gather opinion from the customers about their food choices.

A la carte

Which is your preferable dish in A la carte cuisine?

Zuchhi, Spaeghetti with cinnamon roll, fresh fruits and green smoothie

Do you like to have entrees in this menu type?

Yes

What type of dish do you want to have as a starter?

Veggies assorted with a small number of prawns or chicken

Do you prefer drinks as a side preference with your starters?

Yes

Buffet

How much you like to spend on your meal?

Not more than $20

What type of dishes do you want to have on the buffet menu?

Appetizer, vegetables, salad, soup, chicken and sweet

Would you prefer more veggies or non-vegetarian items?

More of veggies and less of non-vegetarian

Would you like to have dessert dishes included in the buffet menu?

Yes

Cyclical

Do you possess a healthy selection of food items?

Yes

How likely do you prefer a cyclical menu?

Very likely

Do you find the cyclical menu to be heavy or light for your appetite?

Light

What are your main preferences in the cyclical menu?

Hamburger, grilled sandwich, vegetable medley, garlic bread and shrimp peppers

Degustation

What type of dishes do you prefer the most?

Spicy

Do you prefer the assimilation of sour and spicy?

Yes

Do you prefer dairy products?

No

What do you prefer more?

Non-vegetarian with spice

Ethnic

How do you prefer eating food?

At accurate time

How often do you have attempted to have a healthy diet?

Very often

Do attain encouragement for eating vegetables more than non-vegetarian dishes?

Yes

Do you live alone or with family?

Family

Set

Are you a foodie?

Yes

In this menu, which type of dishes you will prefer more?

Vegetarian dishes

Would you like to have an option of dessert in this menu?

No

Would you like to have starters in this menu?

Yes

Table d'hote

Would you prefer to have a vegan dish as a starter?

Yes

Would you prefer to have a non-vegetarian dish as a starter?

No

Do you prefer a combination of the non-vegetarian and vegetarian meal?

Yes

Would you like to have dessert for this menu?

Yes

Seasonal

While having vegetarian dishes, do you consider whether or not they are in season?

Yes

How frequently you prefer to have vegetables?

Frequently

Do you find the restaurants you visit provide seasonal vegetables?

Not often

What aspects do you majorly consider while ordering dishes comprising of seasonal vegetables?

Price

Table 1: Questionnaire Template

Part B: Identify customer preferences

Zuchhi, Spaeghetti with cinnamon roll, fresh fruits and green smoothie

Yes

Veggies assorted with a small number of prawns or chicken

Yes

Not more than $20

Appetizer, vegetables, salad, soup, chicken and sweet

More of veggies and less of non-vegetarian

Yes

Yes

Very likely

Light

Hamburger, grilled sandwich, vegetable medley, garlic bread and shrimp peppers

Spicy

Yes

No

Non-vegetarian with spice

At accurate time

Very often

Yes

Family

Yes

Vegetarian dishes

No

Yes

Yes

No

Yes

Yes

Yes

Frequently

Not often

Price

Table 2: Customer Feedback about their preferences

After conducting the customer preference feedback based on eight menus, it is found that the customers majorly prefer vegan products over non-vegetarian. It has also been analysed in case of A la carte menu, the customers prefer to have dishes like Zuchhi, Spaghetti, smoothie and fruits and vegetables. Moreover, the customers prefer to have entrees before starting the main course and want to have drinks with the entrees. In the case of the buffet menu, the customers prefer not to spend more than $20 and aim to have an appetiser, main course consisting of salad soup, vegetables and chicken. They further want to have dessert after completing the main course. Alongside, it is also identified that the majority of the customers prefer vegetables over non-vegetarian dishes. Further, in the context of the cyclical menu, the preferences of customers have been identified to be healthy and most of them like to have the cyclical menu. Correspondingly, it has been realised that the weight of the cyclical menu needs to be light-weight and healthy such that customers tend to have the same very often. Consistently, hamburgers, shrimp peppers, vegetable medley, garlic sandwich and bread are some of the preferred dishes of customers under the cyclical menu.

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In the case of the degustation menu, the customers have been identified to prefer spicy food in assimilation with sourness. This menu is majorly known for its taste that provides customers with exclusive taste and attracts them to have the menu whenever they feel. Since there might be customers from the different cultural background; their ethnicity is required to be considered while preparing the menu. It is learnt that some of the ethnic groups believe in having a healthy diet while few of them prefer to eat as per their choices of taste. However, from customer preference feedback, it is identified that they are conscious about their healthy diet and prefer to eat during accurate time. It is therefore, they get encouraged to have vegan food products more than non-vegetarian food products. Additionally, the customer preference feedback results provided information about the fondness of the dishes in the Set menu which represents it needs to consist of vegetarian dishes majorly. Alongside, it is also realised that customers want to have starters in this menu. Apart from this, in the case of the Table d'hote menu, the customers prefer to have assimilation of non-vegetarian and vegetarian dishes. Simultaneously, they also want to have dessert as the finishing dish.

With the acquirement of the opinion of customers about their preferred dishes in respective menus, it is identified that the majority of the customers preferred to invest for attaining healthy and nutritious food. This is further evident from the responses of preferring vegetarian dishes over non-vegetarian dishes.


 

Activity 2: Plan menus

Meeting Agenda Template

20.02.2021 / 11.00 A.M.

Meeting room

ABC

Restaurant Owner (ABC); Restaurant Manager (XYZ); Senior Manager (PQR)

This meeting is regarding the discussion of the selected dishes for the eight menus

Opinions provided by different attendees about the dishes to be included in each of the menus

Senior Manager

22.02.2021

Discussion of the customer preferences about the type of dishes, taste, nutrition and other aspects

Customer majorly prefer vegetarian dishes and also like to have entrees and desserts

Senior Manager

23.02.2021

Outcomes of the questionnaire

More vegetarian and less non-vegetarian dishes are to be included

The nutritional level of each of the dishes is also needed to be maintained

Restaurant Manager

25.02.2021

Selection of dishes for each of the menu

Some of the dishes to be included in the eight menus identified from the customer preference questionnaire,

A la carte:

Herb bread, mushroom and  herb risotto, chicken parma and passion fruit triffle

Buffet:

Homemade salad soup, caramelised onion with mushroom and braised beef, cocktail sausages and strawberry eclairs

Cyclical:

Cottage pie, pork and apple casserole, vegetable crumble and fruit crumble and custard

Degustation:

Saffron risotto, musk melon greenjuice,Prosciutto, asparagus and ricotta on grilled flatbreads and black forest pie

Ethnic:

Spicy chicken noodles, veg choupsey, pasta and pavlova

Set:

Honey glazed onion rings, blueberry and strawberry French toast, carrot and honey soup and pancake

Table d'hote:

Chicken and mushroom vol au vent, slow-braised chicken breast with salads, baked apple with cream, and cream cheese and toasted chicken

Seasonal:

Season and blue cheese strudel, Classic Kedgeree, Chilli and Tortilla Lasagne and Peach Melba

Restaurant Manager and Senior Manager

27.02.2021

 

This meeting was successful in selecting the dishes suitable for each of the eight menus and according to the preferences of customers. For this, the courses of each of the menu are to be modified

The selected menu items are considered to be healthy and nutritious for the customers. It can also be mentioned that a variety of dishes have been chosen for developing a productive and customised menu

Senior Manager and Restaurant Manager

03.03.2021

 

10.00 A.M. / 15.03.2021

Senior Manager

15.03.2021

 

2:00 P.M. / 20.02.2021

 

 

Table 3: Meeting Agenda Template

Minutes of Meeting Template

Objective: To discuss customer preferences and develop dishes in the eight menus

Attendees: Restaurant Owner, Restaurant Manager and Senior Manager

Location: Meeting Room

Date:20.02.2021

1.       

Effectiveness of developed questionnaires

Developing productive questionnaire respective to the eight menus to acquire the opinion from different customers

21.02.2021

2.       

Outcomes of the questionnaire

Acquiring feedback by providing a questionnaire to a set of customers so that their requirements and desires can be examined. This is further undertaken by evaluating the acquired input from the customers

22.02.2021

3.       

Preferences of customers in regards to the dishes to be served by the restaurant so that they can attract more customers in their new branch

The gathered feedback from the customers is reviewed by the analysts and results are produced which thereby help the restaurant authority to make the decision for their menu items

23.04.2021

4.       

Dishes to be inculcated in the menu

Formulating dishes corresponding to the eight menus. For this, different items have been planned to be placed under the eight menus respectively

26.02.2021

5.       

Merits of the selected dishes are required to be discussed for the respective menu

In A la Carte, chosen items are considered to be healthy and provide effectual nutrition to the customers. Corresponding to the buffet menu, the selected dishes are considered to be somewhat healthy and tasty. Alternatively, the dishes of the cyclical menu are regarded to be quite heavy and are considered to satisfy the hunger of customers. In this regard, a discussion would be undertaken with the restaurant managerabout the merits of the selected dishes.

27.02.2021

6.       

Discussion about required improvement in the menu items developed by the menu planners

Meeting for identifying the gaps in the selected food items is need to be identified by the restaurant manager and also suggest some improvements which the restaurant might implement

02.03.2021

7.       

Discussion on the profitable dishes

For this, the senior manager would identify the dishes that might attract more customers and increase the sales volume, thereby enhancing the profitability of the dish

03.03.2021

Table 4: Meeting Minutes Template

Menu Plan Template

A la carte

Herb bread

Mushroom and  herb risotto

Chicken parma

Passion fruit triffle

Buffet

Homemade salad soup

Caramelised onion with mushroom and braised beef

Cocktail sausages

Strawberry eclairs

Cyclical

Cottage pie

Pork and apple casserole

Vegetable crumble

Fruit crumble and custard

Degustation

Saffron risotto

Musk melon greenjuice

Prosciutto, asparagus and ricotta on grilled flatbreads

Black forest pie

Ethnic

Spicy chicken noodles

Veg choupsey

Pasta

Pavlova

Set

Honey glazed onion rings

Blueberry and strawberry French toast

Carrot and honey soup

Pancake

Table d'hote

Chicken and mushroom vol au vent

Slow-braised chicken breast with salads

Baked apple with cream

Cream cheese and roasted chicken

Seasonal

Season and blue cheese strudel

Classic Kedgeree

Chilli and Tortilla Lasagne

Peach Melba

Table 5: Menu Plan Template


 

Activity 3

Cost menus Template

Menu type

Finalised Dishes

Proposed components/ Individual Ingredients

Calculate portion yields

Cost of Raw Ingredients

Cost of Producing Dish

Cost-effective (Yes/No)

À la carte

Herb bread

6 cups of flour

100

2.50

3.25

Yes

 

2 table spoon of dried basil and oregano

100

0.20

1 tablespoon oil

100

0.20

0.50 ounce dry yeast

100

0.10

¼ cup of oil

100

0.25

Mushroom and  herb risotto

 

1 cup Arborio rice

100

0.50

37.3

Yes

1 medium onion

80

0.50

1 pound button mushrooms

45

30

1 cup parmesan cheese

100

6

2 tablespoon of flat-leaf parsley

100

0.30

Chicken parma

 

1 cup panko breadcrumbs

100

8

23.25

Yes

3 large chicken breasts

90

8

2 large eggs

80

0.70

Parmesan cheese

100

6

3 tablespoons of dried herbs

100

0.55

Passion fruit triffle

250 gm tub mascarpone

75

8

46.4

Yes

50 g golden castor sugar

100

0.40

250 ml double cream

100

12

9 passion fruits

75

14

1 pound sponge cake

100

12

Buffet

Homemade salad soup

3 table spoons of butter

100

0.40

6.2

Yes

1 teaspoon of salt and pepper

100

0.10

8 cups coarsely chopped lettuce leaves

45

4

1 cup chopped potato

90

0.80

1 cup chopped onion

80

0.90

CaramelisCaramelised onion with mushroom and braised beef

1 lbs beef

60

10.90

33.24

Yes

6 cups crimini mushrooms

45

14.20

1 sliced onion

80

0.90

2 cups of beef broth

70

5.84

5 tablespoon of tomato paste

80

1.40

Cocktail sausages

8 Cocktail sausage

100

9.40

16.75

Yes

2 tablespoons Sesame oil

100

0.80

2 tablespoons of soy sauce

100

0.35

150 ml of honey

100

6.20

Strawberry eclairs

1 cup heavy cream

100

7.55

22.35

Yes

12 strawberries

85

10.30

1 cup all purpose flour

100

0.60

4 eggs

80

1.45

1 stick unsalted butter

100

2.45

Cyclical

Cottage pie

1 kg beef mince

100

10.90

22.75

Yes

2 onions, carrots, celery sticks finely chopped

 

75

6.20

250 ml milk

100

2.55

25 gm butter

100

0.60

2 kg potatoes

90

2.50

Pork and apple casserole

500 gm diced pork

75

8.10

18.55

Yes

1 large cooking apple

95

0.80

500 gm swede

100

4.55

200 g mushrooms 

50

4.80

2 tablespoons cornflour

100

0.30

Vegetable crumble

200g flour

100

1.45

10.85

Yes

100g butter

100

0.85

50g cheese

100

2.20

2 teaspoon of salt and pepper

100

0.55

600 gm of mixed vegetables

70

5.80

Fruit crumble and custard

500gm of apples

95

4.35

6.85

Yes

1 cup of flour

100

0.60

4 tablespoons of Sugar

100

0.80

100 gm of butter

100

0.85

1 cinnamon stick

100

0.25

Degustation

Saffron risotto

2 pints chicken stock

100

4.50

23.4

Yes

350g arborio risotto rice

 

100

8.25

½ tsp saffron

 

100

1.75

150ml Fino sherry or dry white wine

 

100

7.75

50g parmesan 

100

1.15

Musk melon green juice

1 muskmelon

40

2.20

6.43

Yes

2 tablespoons of cane sugar or golden sugar

100

4.23

Prosciutto, asparagus and ricotta on grilled flatbreads

200 gm asparagus 

85

1.25

4.77

Yes

150 gm fresh ricotta

100

1.85

100gm thinly sliced prosciutto

 

90

1.45

1 garlic clove

95

0.12

1 tbsp extra-virgin olive oil

100

0.10

Black forest pie

3/4 cup sugar

100

0.75

9.2

Yes

1/3 cup baking cocoa

100

4.45

2 tablespoons all-purpose flour

100

0.25

1/4 cup butter, cubed

100

0.40

1 unbaked pastry shell

100

3.35

Ethnic

Spicy chicken noodles

1 packet of dried rice noodles

85

4.65

25.8

Yes

8 ounces chicken breast

85

9.35

3 tablespoon sesame oil

100

0.75

½ cup chicken broth

100

2.80

1 cup of mixed vegetables such as carrot, cabbage, bell pepper and green onions

65

8.25

Veg choupsey

150 grams noodles

85

5.56

15.92

Yes

3 cups of oil

100

2.55

3 cups of mixed vegetables such as cabbage, carrot, capsicum, onion

65

6.80

1 tablespoon soy sauce

100

0.45

3 tablespoons tomato ketchup

100

0.56

Pasta

1 cup penne pasta

100

4.65

15.84

Yes

1 cup of mixed vegetables such as cabbage, carrot, capsicum, onion

65

8.94

2 tablespoons f butter

100

0.60

1 cup milk

100

1.45

1 tablespoon of all purpose flour

100

0.20

Pavlova

1 cup of Whipped cream

20

3.20

23.75

Yes

1 cup of mixed berries

50

16.55

4 egg whites

 

20

2.54

4 tablespoons of sugar

100

1.12

1 tablespoon of cornstarch

100

0.34

Set

Honey glazed onion rings

6 large onions

80

4.65

9.79

Yes

6 tablespoons butter

100

2.34

3/4 cup Madeira

100

1.80

2 tablespoons chopped parsley

95

0.85

salt and pepper

100

0.15

Blueberry and strawberry French toast

2 cups of mixed berries

85

9.90

13.5

Yes

½ cup of sugar

100

0.80

4 eggs

100

1.45

1 cup milk

100

1.10

1 tablespoon of vanilla

100

0.25

Carrot and honey soup

2 tbsp butter

100

0.80

21.72

Yes

2 tsp clear honey

100

0.82

1 kg carrots

85

6.80

2 litres of vegetable stock

100

12.60

2 small leeks

95

0.70

Pancake

2 cups of all purpose flour

100

1.50

5.00

Yes

3 teaspoon baking powder

100

0.85

1 egg

100

0.35

3 tablespoons of butter

100

1.20

1 cup of milk

100

1.10

Table d'hôte

Chicken and mushroom vol au vent

18 puff pastry shells

 

100

15.55

49.45

Yes

1 egg

100

0.35

1 lb of boneless chicken breasts

75

12.50

8 oz white button mushrooms

 

50

15.55

½ cup of dry white wine

 

100

5.50

Slow braised chicken breast with salads

 

4 boneless skinless chicken breasts 

 

75

20.42

44.77

Yes

 

2 cups grape tomatoes

 

85

5.65

1 cup mozzarella cheese

100

5.50

8 cups of salad greens

65

12.10

1 tablespoons of ginger and garlic

75

1.10

Baked apple with cream

4 medium baking apples

95

1.80

8.21

Yes

1/2 cup sugar

100

0.60

1/2 cup butter

100

2.21

1/2 cup heavy cream

100

3.35

1 tablespoon cornstarch

100

0.25

Cream cheese and toasted chicken

1 whole chicken

75

10.25

13.28

Yes

4- ounces cream cheese 

100

12.08

1 tablespoon fresh rosemary leaves

100

0.35

2 Tablespoons of butter 

100

0.60

1 teaspoon of salt and pepper

100

0.25

Seasonal

Season and blue cheese strudel

1 egg white

40

0.35

18.17

Yes

4 ounces of cream cheese

100

6.25

2 ounces of blue cheese

100

3.25

6 sheets phyllo dough

100

5.12

¼ cup of breadcrumbs

100

3.2

Classic Kedgeree

200g long grain rice

100

4.25

30.8

Yes

300g un-dyed smoked haddock

70

5.55

2 tsp curry powder

100

0.90

400ml milk

 

100

20

3 tbsp vegetable oil

100

0.10

Chilli and Tortilla Lasagne

800g tins chopped tomatoes

95

4.44

17.91

Yes

2 tbsp tomato purée

100

0.52

1 mild red chilli deseeded and finely chopped

 

95

0.45

2 large onions

85

2.25

1 lb minced beef

75

10.25

Peach Melba

3 cups of sugar

100

2.10

37.8

Yes

8 peaches

80

14.44

3 cups raspberries

90

15.56

¼ cup confectioners' sugar

100

4.60

1 vanilla pod

40

1.10

 

 

 

Profitability Template

Menu types

Cuisine Name

Cost of Producing Dish

Mark-ups Percentage 

Selling Price

À la carte

Herb bread

3.25

15

3.7375

Mushroom and  herb risotto

37.3

15

42.895

Chicken parma

23.25

15

26.7375

Passion fruit triffle

46.4

15

53.36

Buffet

Homemade salad soup

6.2

15

7.13

Caramelised onion with mushroom and braised beef

33.24

15

38.226

Cocktail sausages

16.75

15

19.2625

Strawberry eclairs

22.35

15

25.7025

Cyclical

Cottage pie

22.75

15

26.1625

Pork and apple casserole

18.55

15

21.3325

Vegetable crumble

10.85

15

12.4775

Fruit crumble and custard

6.85

15

7.8775

Degustation

Saffron risotto

23.4

15

26.91

Musk melon green juice

6.43

15

7.3945

Prosciutto, asparagus and ricotta on grilled flatbreads

4.77

15

5.4855

Black forest pie

9.2

15

10.58

Ethnic

Spicy chicken noodles

25.8

15

29.67

Veg choupsey

15.92

15

18.308

Pasta

15.84

15

18.216

Pavlova

23.75

15

27.3125

Set

Honey glazed onion rings

9.79

15

11.2585

Blueberry and strawberry French toast

13.5

15

15.525

Carrot and honey soup

21.72

15

24.978

Pancake

5.00

15

5.75

Table d'hote

Chicken and mushroom vol au vent

49.45

15

56.8675

Slow braised chicken breast with salads

44.77

15

51.4855

Baked apple with cream

8.21

15

9.4415

Cream cheese and toasted chicken

13.28

15

15.272

Seasonal

Season and blue cheese strudel

18.17

15

20.8955

Classic Kedgeree

30.8

15

35.42

Chilli and Tortilla Lasagne

17.91

15

20.5965

Peach Melba

37.8

15

43.47

 

Activity 4

Menu Content Template

A la carte

Herb bread: Italian cuisine bread sausages with green and healthy herbs

Mushroom and  herb risotto: This is a delicious Italian cuisine having cooked creamy rice with based mushroom with extra butter and served with fresh herbs

Chicken parma: An Australian cuisine with roasted chicken rolled spiced with  black pepper and tomatoes and topped with mozzarella slices

Passion fruit triffle: Thin layered fresh fruits soaked in fortified custard and wine and topped with whipped cream: an English cuisine

Buffet

Homemade salad soup: Delicious soup made with green vegetables and garnished with salt, black pepper and mint

Caramelised onion with mushroom and braised beef: Deep fried juicy onion with garlic mushroom and juicy beef garnished with boiled salad

Cocktail sausages: A Caribbean cuisine of spicy smoked sausages dipped in a savoury and sweet sauce with a lettuce leaf

Strawberry eclairs: Strawberry jelly assimilated with granulated sugar and mascarpone cheese; topped with heavy cream, powdered sugar and strawberry granules

Cyclical

Cottage pie: Yummy bread of minced meat with mashed potato; an Irish cuisine

Pork and apple casserole: A Spanish cuisine of pork cooked with apples and ciderwith a splash of cream

Vegetable crumble: Delicious cheesy and creamy crumbled vegetables with a spicy touch

Fruit crumble and custard: A sweet dish assimilated with fruit crumble and fruit custard

Degustation

Saffron risotto: An Italian cuisine dish served with both preferences of vegetables and non-vegetable items

Musk melon greenjuice: Delicious sweet juice with high content of musk melon

Prosciutto, asparagus and ricotta on grilled flatbreads: Exclusive bread recipes with flat bread topped with veggies like asparagus, prosciutto and ricotta

Black forest pie: Canadian cuisine presenting sponge cake enriched with dark chocolate and filled with fresh pie

Ethnic

Spicy chicken noodles: Presenting a Chinese cuisine, hot and spicy noodles assorted with small pieces of chicken and veggies

Veg choupsey: Noodles made with soup and tangy sauces for enhancing tastes

Pasta: An Italian dish made with assorted vegetables and hot and spicy sauces

Pavlova: An Australian dessert is soft as a marshmallow, garnished with whipped cream and a variety of fruits

Set

Honey glazed onion rings: Confetti-coloured vegetables and onion tossed with olive oil, salt and honey

Blueberry and strawberry French toast: An overnight breakfast made with bread, sweet blueberries, fresh strawberries and cream cheese

Carrot and honey soup: Soup with boiled and minced carrots and honey and topped with melted butter

Pancake: Delicious hotcakes with a juicy consistency

Table d'hote

Chicken and mushroom vol au vent: Puffed pastry shells filled with creamy and juicy chicken portions

Slow braised chicken breast with salads: Lightly fried chicken breasts with boiled salads like spinach, beetroot and carrots

Baked apple with cream: Fluffy buns filled with cream and baked apples

Cream cheese and toasted chicken: Bread slices covered with creamy and cheesy chicken slices including assorted veggies

Seasonal

Season and blue cheese strudel: An Australian layered pastry filled with blue crumbled cheese and dry fruits

Classic Kedgeree: An English traditional dish comprising of flake fish, rice, curry powder, hard-boiled eggs, occasional sultanas served with lemon juice and parsley

Chilli and Tortilla Lasagne: A Mexican cuisine with chilli corn and flour tortillas slightly baked in the oven topped with sour cream

Peach Melba: An Australian sweet dessert made with raspberry and peach sauce assimilated with vanilla ice-cream and is garnished with flaked almonds

Table 6: Menu Content Template


 

Activity 5

Task 5.1

Customers Feedback

Q 1 What did you like about our food menu?

Customer 1

The food menu is quite amazing as it contains a variety of styles of cuisine. It is noticed that the menu developed have considered the background of customers with different ethnicity.

Customer 2

The menu is good. Some of the food dishes do not possess adequate information about the dishes and it becomes difficult to judge which dish to be ordered.

Customer 3

It is identified that the prepared menu is effective for the ones who are concerned with their health. This is because it helps in maintaining good health in spite of having dining from the restaurant.

Customer 4

The menu lacks several aspects like the ingredients used for making the dishes which again makes it difficult to purchasing decisions as some of the customers might be allergic to some of the spices.

Customer 5

The prepared menu is not that effective because very less description of the dishes is mentioned.

 

Q 2 What did you dislike about our food menu?

Customer 1

Caramelised onion with mushroom and braised beef is considered to be not adequate as per the health requirements because it might result in gastric issues people suffering from constipation.

Customer 2

The dish named Pork and apple casserole is regarded to be inadequate as it is realised to be rich in fat and protein

Customer 3

The dish, Caramelised onion with mushroom and braised beef is disliked because it is considered to be enriched with protein and fats which might increase the rate of cardiac problems in people with a weak heart.

Customer 4

The dish Peach Melba is regarded to contain enormous calorie which again impacts the health of customers. Alongside, the seasonal menu contains two types of sweet dishes which again limit the choices of customers.

Customer 5

Caramelised onion with mushroom and braised beef might cause health related problems if consumed in high quantity. Alongside it sometimes causes issues in digestion and creates a burning sensation in the stomach.

 

Q 3 If you would like to change one thing on our menu, what would that be?

Customer 1

Caramelised onion with mushroom and braised beef

Customer 2

Pork and apple casserole

Customer 3

Caramelised onion with mushroom and braised beef

Customer 4

Peach Melba

Customer 5

Caramelised onion with mushroom and braised beef

 

Q 4 Do you find the sequence of menu items suitable if not, why?

Customer 1

The menu items are presented in a sequence; however, some of the items are found to be not in sequence in the case of the Seasonal menu because sweets are generally placed in the last slot of the menu. This is because customers tend to decide their food order based on the item they remember the most. Correspondingly, none of the customers wants to have sweets at the beginning of their dining.

Customer 2

Yes, all the menu items are placed in sequential order.

Customer 3

Yes, the menu items are arranged in a proper sequence.

Customer 4

No, all the items of each menu are not placed in a sequence because in the cyclical menu the first two items are cottage pie and pork and apple casserole; Both are high in protein which is considered to be a heavy diet menu. However, customers prefer to have a light menu.

Customer 5

Yes, all the items are sequentially presented.

 

Q 5 Do you find the typography legible?

Customer 1

The topography of the developed menu is somewhat legible

Customer 2

The prepared menu does not have a legible topography because menus are generally developed in a creative format including pictures of food with various font styles and size.

Customer 3

The topography of the developed menu needs to be more enhanced because the customers might not get attracted to the developed menu. After all, it is not appealing.

Customer 4

The prices of different dishes are not given in the developed menu which again make it difficult for the customers to make adequate purchasing decisions

Customer 5

Yes the topography of the developed menu is legible

 From the feedback of different customers, it has been analysed that there are several aspects that the menu planner needs to consider while preparing the menu in future. These aspects include the outlook of the menu, colour, font style and size of the dishes name with its description. It is also realised that although the menu was developed after acquiring the views of customers, the menu developers have not included all the preferences of the customers. In this regard, it can be mentioned that the menu planners need to inculcate the preferences of their target customers along with the principles of developing the menu.

Staff Feedback

Q 1 Which menu item you like the most?

Staff 1

Mushroom and  herb risotto

Staff 2

Homemade salad soup

Staff 3

Musk melon green juice

Staff 4

Spicy chicken noodles

Staff 5

Homemade salad soup

 

Q 2 Which menu item you would like to remove?

Staff 1

Honey glazed onion rings

Staff 2

Prosciutto, asparagus and ricotta on grilled flatbreads

Staff 3

Caramelised onion with mushroom and braised beef

Staff 4

Prosciutto, asparagus and ricotta on grilled flatbreads

Staff 5

Cream cheese and toasted chicken

 

Q 3 Which menu item can be improved?

Staff 1

Cream cheese and toasted chicken

Staff 2

Caramelised onion with mushroom and braised beef

Staff 3

Prosciutto, asparagus and ricotta on grilled flatbreads

Staff 4

Caramelised onion with mushroom and braised beef

Staff 5

Cream cheese and toasted chicken

The feedback from staffs provides information about their preferred dishes and the ones which they do not like. In this regard, several dishes have been identified not to be liked by the staffs themselves. This again impacts the promotional aspects of the menu to some extent. Corresponding to this, it can be said that the menu planners need to consider the viewpoints provided by the staff so that the sales volume of the restaurant enhances to a great extent.

Task 5.2

Menus Adjustment Template

Menu types

Cusine Name

Adjustment made

Reasoning for adjustment

New Selling Price

À la carte

Herb bread

More herbs

 Customer feedback

3.9

Mushroom and  herb risotto

Increase in mushrooms

 Due to wastage of mushrooms

44.76

Chicken parma

Usage of more cheese

 Improve in sales

27.9

Passion fruit triffle

Adding up oranges

 Improved taste

55.68

Buffet

Homemade salad soup

 Increased amount of vegetables

 Better taste

7.44

Caramelised onion with mushroom and braised beef

 Improved beef

 Due to wastage of mushrooms

39.888

Cocktail sausages

 Adding up chillies

Spiciness of the menu

20.1

Strawberry eclairs

 Adding up sugar

 Extra sweetness

26.82

Cyclical

Cottage pie

 Adding up chillies

 Customer feedback to make it spicy

27.3

Pork and apple casserole

 Adding up cream

 It can make the sauce better

22.26

Vegetable crumble

 Inclusion of panko crumbs

 To make it crispy

13.02

Fruit crumble and custard

 Add on cream

To make the dish sweet and flavourful

8.22

Degustation

Saffron risotto

 Improved saffron

 To make it colourful and garnish

28.08

Musk melon green juice

 Add on jiggery and dry fruits

 Customer suggestion

7.716

Prosciutto, asparagus and ricotta on grilled flatbreads

 Add on mozzarella cheese

 Customer suggestion for better taste

5.724

Black forest pie

 Add on charities

 For garnishing

11.04

Ethnic

Spicy chicken noodles

 2 tablespoon of Worchester sauce

 Taste will improve

30.96

Veg choupsey

 Sesame seeds

 For garnishing

19.104

Pasta

 Add on cheese

 Improvement in sauce

19.008

Pavlova

 Adding up honey on top

 Customer suggestion

28.5

Set

Honey glazed onion rings

 Improvement in amount of honey

 Customer suggestion

11.748

Blueberry and strawberry French toast

 Improvement in amount of honey

 Customer suggestion

16.2

Carrot and honey soup

 Adding up chillies and minced beef

 Customer preference

26.064

Pancake

 Adding up whipped up and shredded of chocolate

 Taste will be better

6

Table d'hôte

Chicken and mushroom vol au vent

 Different types of mushrooms

 Improved course serving

59.34

Slow braised chicken breast with salads

Increase in the types of vegetables

 Long cooking time

53.724

Baked apple with cream

 Adding up berries

 garnishing

9.852

Cream cheese and toasted chicken

 Adding up dried oregano and basil leave

 Improved taste

15.936

Seasonal

Season and blue cheese strudel

 Whipped cream added

Fulfilling dish

21.804

Classic Kedgeree

 Improvement in vegetables

 Better taste

36.96

Chilli and Tortilla Lasagne

 More lasagne sheets

 Better portion size

21.492

Peach Melba

 Adding up orange juice

 Customer suggestion

45.36

 

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