Part C: Develop & cost menus
Table of Contents
Step 1: Analyze Information…………………………………………………………………………………………………………………………….. 3
Step 2: Draft Fresh/New Menus ……………………………………………………………………………………………………………………….. 3
Step 3: Cost Menus …………………………………………………………………………………………………………………………………………. 8
Step 4: Develop Menus………………………………………………………………………………………………………………………………….. 22
Step 1: Analyze Information
According to Masala-Library Restaurant, meeting minutes are appropriately surrounded by workplaces present
menu. Moreover, food menu proper ideas alongside transformations are dependent upon client feedbacks that are
already perceived from colleagues and customers. However, overall dishes have appropriately attracted and convinced
potential consumers.
Step 2: Draft Fresh/New Menus
Demonstrate proper dietary requirements are shown below and menus most appropriately character dependent
upon to diverse particular consumer group like international tourists, elderly and children’s (according to
service style)
Menu1: A-la-Carte specific menu for particular Australian cuisine or Restaurant
Entree: Classic chicken-caser salad, chicken-sate skewers, cream-crushed pineapple-rice, vegetable salsa and chicken
tikka = $17.00
Soups: Lemon alongside cinnamon soup = $ 3.00
Main course: Chippole-chicken fajitas = $ 7.00
Desserts: Berry easy-desert = $ 5.00
Menu 2: Buffet Menu
Paneer-malai tikka = $ 16.00
Roasted potatoes= $ 1.50
Poached eggs alongside bacon= $ 7.00
Bacon tomato/Chicken Tikka = $ 4.00
Bacon cheeseburger= $ 5.00
Peach sponge= $ 2.00
Menu 3: Cyclical Menu
This menu has appropriately run over specifically one week dependent upon dinner, lunch or breakfast for individual
participant that comes under HACCP seminar along with organizational next door.
Day 1 (Monday): Breakfast- milk,
Day 2 (Tuesday): Breakfast- coconut cream and passion fruit
Day 3 (Wednesday): Breakfast- plain flour
Day 4 (Thursday): Breakfast – gluten-free specific croutons
Day 5 (Friday): Breakfast- vanilla essence
Day 6 (Saturday): Breakfast- chocolate specific pudding cake
Day 7 (Sunday): Breakfast- butter specific Apple tart
Day 1: Lunch- bacon rasher
Day 2: Lunch- Red chillies and chicken
Day 3: Lunch- coriander and avocado
Day 4: Lunch- Bacon Cheese-burger
Day 5: Lunch- green yoghurt alongside Salsa
Day 6: Lunch- beef Patty alongside fried toast
Day 7: Lunch- Malaysian specific Satay sauce with chicken
Day 1: Dinner- kipfler potato,
Day 2: Dinner- beef sausages & olive oil
Day 3: Dinner- Rump stick along with proper traffic kepler
Day 4: Dinner- Indo-Australian property curried sausage
Day 5: Dinner- chicken tikka
Day 6: Dinner- paneer cubes
Day 7: Dinner- Creamy mushroom alongside chicken breast
Menu 4: Degustation Menu
According to Easter celebration proper menu at particular restaurant, proper and delicious menu items should
highlighted below,
Marinated proper beef pesto = $ 7.50
Lemon juice = $ 3.00
Paprika alongside chicken breast in meat = $ 6.50
In cheese, Shredded-Cheese sandwich with proper fried egg= $ 5.00
In deserts, chocolate specific pudding cake with cocoa powder = $ 5.50
Menu 5: An ethnic-proper menu
According to Indo-Australian proper ethnic menu
Soup of specific and wonderful day
Non- vegetarian soup= $ 3.50
Vegetarian soup = $ 2.50
Entrees
Chicken specific sate skewers = $ 17.00
Grill Chicken = $ 13.00
Crushed-pineapple rice = $ 11.50
Chicken-caser salad = $ 16.00
Indo-Australian Veg menu
Panner cubes = $ 9.00
Roasted potato= $ 8.00
Menu 6: A set-Menu
In this particular menu, specific hygienic food items should be appropriately offering dependent upon fixed price
according to restaurant menu. But, if anybody likes to precisely order single dish for food item then she or he can
accomplished by pain specific price that are already written beside each dish.
SET MENU-A
$ 45++/ 2 pax
Specific appetizer
Lemon alongside Ginger juice = $ 4.00
Mango salad= $3.00
Soup
Non-vegetarian soup = $ 4.5
Main course
Marinated proper beef pesto= $ 14.00
Grilled marinated specific flank steak = $ 16.00
Desserts
Tropical proper fruit plate = $ 7.00
Baklava = $ 6.5
Iced proper gulab jamun = $ 6.00
Menu 7: A table-D’hote
This menu basically shows three courses dependent upon complementary juice that is cost around $ 40 per
person
Choice of the appetizer
Clover organe = $ 3.8
Filo pastry = $ 4.00
Choice of an Entree
Creamy mushroom = $ 10.00
Grilled tomato = $ 8.00
Tortillas = $ 9.00
Bacon = $ 7.50
Menu 8: A Seasonal-menu
Winter/Autumn 3 proper courses for dinner
Entree
Parmesan cheese, bacon rasher, chicken, egg, lettuce, mint, cherry tomato, Chicken soup (Non-veg)
From the specific farm
Chicken breast, beef Patty, chicken stock, Indian chutneys, garlic cloves,
From the specific field
Poached eggs & bacons, milk, rice, Red chilies
Step 3: Cost Menus
According to RTO proper recipe bank,
Recipe card regarding dish from specific menu 1
Standard-RecipeCard
Dish
Name:
Referenc
e source:
Cost of
portion:
Commodities
Numbers of portion
| .: |
AssignmentTutorOnline
Size of Portion:
Sale cost at
(% Food price)
Vegetable
soup
Futura-Recipe
Card
$ 1.695
| 6 nos |
| $ 2.5 |
| Item | Specificati on |
Weight/kg | Cost-per kg | Actual Cost |
| Pumpkin | 700g | 4.50 – 1kg |
3.80 | |
| Potato | 250g | 3- 1kg | 0.80 | |
| Onion | 2 nos | 1 each | 2.00 | |
| Vegetable stock |
1 lt | 3- 1lt | 3.00 | |
| Water | 200 ml | – | – | |
| Thickened cream |
250 ml | 0.55 – 100ml | 1.10 | |
| Total Cost | $ 10.17 | |||
| Portion Cost | $ 1.695 |
Recipe card regarding dish from specific menu 2
| Standard- Recipe Card- Chicken Tikka | |||
| Key Ingredient: | Egg; bacon & Tomato & mushroom, |
Preparation Time: |
10m s |
| Key Skills: | stirring | Cooking Time: | 25m |
| s | |||
| Equipment Needs: non-stick proper frying pan, | Difficulty: | * | |
| Garnishes: | baby spinach | ||
| & board,knife |
| Dish Name: | Chicken Tikka | Nos. of portion: | 6 | |
| Source of Ref.: | Size of Portion: | |||
| Cost of Total: | $11.08 | Sale charge at | 33% | |
| Cost of Portion: | $1.85 | (Cost of Food): | $5.60 | |
| Price of the Sales |
$6.00 | Cost of Food (%) | 30.8% | |
| Commodities | ||||
| Item | Specification | Weight Unit |
Cost-per Unit |
Actual Cost |
| Rice-bran-oil onion mushrooms baby-spinach tomato-Crusty bread-Softened butter |
0.005 l | $8.00 | l | $0.04 |
| 0.070 kg | $3.50 | kg | $0.25 | |
| 0.400 kg | $3.50 | kg | $1.40 | |
| 0.050 kg | $25.00 | kg | $1.25 | |
| 0.070 kg | $5.90 | kg | $0.41 | |
| 0.050 kg | $5.60 | kg | $0.28 | |
| 0.015 kg | $9.00 | kg | $0.14 | |
| egg | 0.456 kg | $12.60 | kg | $5.75 |
| shortcut bacon | 0.175 kg | $9.00 | kg | $1.58 |
| $0.00 | ||||
| $0.00 | ||||
| $0.00 |
| $0.00 |
| $0.00 |
| $0.00 |
| Total Cost $11.08 |
| $ Portion Cost 1.85 |
Recipe card regarding dish from specific menu 3
| Standard- Recipe Card- Bacon-Cheese Burger | ||||
| Preparation | ||||
| Key Ingredient: | Butter & cheddar cheese & bread |
Time: | 5minutes | |
| Primary Skills: | grilling | Time taken for Cooking: |
15minute s |
|
| Needs of Equipment: | Level of Difficulty: |
* | ||
| pan, knife & chopping board |
Garnishes: | |||
| Dish name: | Bacon-Cheese Burger | Portion Nos.: | 2 | |
| Source of Ref.: | Portion Size: | |||
| Cost of Total: | $1.00 | Sale Price at | 33% | |
| Portion Cost: | $0.50 | ( Food Cost): | $1.51 | |
| Price of the Sales | $2.00 | Food Charge % | 24.9% | |
| Commodities | ||||
| Item | Specification | Weight Unit |
Cost-per Unit | Actual Cost ($) |
| white breads | 0.168 kg | $2.60 | Kg | 0.44 |
| butter | 0.045 kg | $11.20 | Kg | 0.50 |
| cheddar cheeses | 0.004 kg | $14.00 | Kg | 0.06 |
| 0.00 | |
| 0.00 | |
| 0.00 | |
| 0.00 | |
| 0.00 | |
| 0.00 | |
| 0.00 | |
| 0.00 | |
| 0.00 | |
| 0.00 | |
| 0.00 | |
| 0.00 | |
| Total | 1.00 |
| Cost of Portion |
$0.50 |
Recipe card regarding dish from specific menu 4
| Standard- Recipe Card: Shredded-Cheese Sandwich | |||
| Key Ingredient: | mayonnaise & celery, tomato | Time for Preparation: 10minutes | |
| Primary Skill sets: | stirring | Time for Cooking: | |
| Needs for Equipment: | Level of Difficulty: |
* | |
| knife, chopping board | Garnishes: | ||
| Dish name: | Shredded-Cheese Sandwich | Nos. of Portions: | 3 |
| Ref. Source: | Size of the Portions: |
||
| Cost of Total: | $5.55 | Price of sale | 33% |
| Cost of Port0069on: |
$1.98 | (Cost of Food): | $6.00 |
| Price of Sales | $6.50 | Charge of Food | 30.5% |
| % | ||||
| Commodities | ||||
| Item | Specification | Weight Unit |
Cost / Unit | Actual Cost ($) |
| tuna canned | 0.180 kg | $21.00 | k g | 3.78 |
| mayonnaise | 0.060 L | $12.00 | L | 0.72 |
| celery | 0.020 kg | $11.67 | k g | 0.23 |
| thyme | 0.500 g | $0.30 | g | 0.15 |
| tomato | 0.080 kg | $5.90 | k g | 0.47 |
| white bread | 0.168 kg | $2.60 | k g | 0.44 |
| lettuce | 0.015 kg | $10.00 | k g | 0.15 |
| salt | 0.00 | |||
| pepper | 0.00 | |||
| 0.00 | ||||
| 0.00 | ||||
| 0.00 | ||||
| 0.00 | ||||
| 0.00 | ||||
| 0.00 | ||||
| Total Cost Portion cost=1.98 |
5.94 |
Recipe card regarding dish from specific menu 5
| Standard- Recipe Card: Grill Chicken | |||
| Primary Ingredient: |
chicken, hokkien-noodles | Preparation Time: |
12minutes |
| Key skill sets: | stir-frying | Time of Cooking: |
8minutes |
| Needs of Equipment: |
Knife & pan & spatula & chopping |
Level of Difficulty: |
* |
| Garnishes: | |||
| Name of the dish | Grill Chicken | Nos. of Portions: | 7 |
| Source of Ref.: | Size of Portion: | ||
| Total: | $11.93 | Price of Sale | 33% |
| Portion Cost: | $1.70 | ( Food Cost): | $5.16 | ||
| Sales Price | $5.50 | Food Cost % | 31.0% | ||
| Commodities | |||||
| Item | Specification | Weight Unit |
Cost / Unit | Actual Cost |
|
| bok choy | 1.00 0 |
each | $2.90 | eac h |
$2.90 |
| snow pea | 0.05 0 |
kg | $16.00 | kg | $0.80 |
| hokkien noodle | 0.45 0 |
kg | $6.10 | kg | $2.75 |
| soy sauce | 0.03 0 |
L | $11.70 | L | $0.35 |
| honey | 0.01 5 |
L | $8.60 | L | $0.13 |
| grated ginger | 0.00 5 |
kg | $20.70 | kg | $0.10 |
| chicken breast | 0.20 0 |
kg | $8.50 | kg | $1.70 |
| baby corn | 0.10 0 |
kg | $32.00 | kg | $3.20 |
| kg | kg | $0.00 | |||
| kg | kg | $0.00 | |||
| kg | kg | $0.00 | |||
| $0.00 | |||||
| $0.00 | |||||
| $0.00 |
| $0.00 | |
| Total | $11.93 |
| Cost of Portion |
$ 1.70 |
Recipe card regarding dish from specific menu 6
| Standard- Recipe-Ca rd : M a n g o S a la d | ||||
| Mango & Strawberry, Primary Ingredients; Pomegranate |
Preparation Time: 2-4 minutes Time of Cooking: |
|||
| Primary Skills: Equipment Needs: Knife, bowl |
||||
| Level of Difficulty: |
* | |||
| Garnishes: | ||||
| Name of the Dish: Mango Salad | Nos. of Portions: |
1 | ||
| Source of Ref.: Total: $2.53 |
Size of Portion: | |||
| Price of sale | 33% | |||
| Cost of Portion: $2.53 | (Cost of Food): | $3.52 | ||
| Price of the Sales | $3.52 | Food Charge % | 32.1% | |
| Commodities | ||||
| Item | Specification | Weight Unit |
Cost / Unit |
Actual Cost ($) |
| Lemon | 2-table spoon | 0.02 kg | $2.00 | kg | 0.04 |
| Sugar | 0.02 kg | $2.60 | kg | 0.05 | |
| Mango | Fresh yellow | 0.180 kg | $4 .60 | kg | 0.83 |
| Strawberry | Fresh | 0.050 kg | $14..50 | kg | 0.73 |
| Dish Name: | Filo pastry |
| Ref. Source: | |
| Total Cost: | $7.87 |
| Portion Cost: | $1.97 |
| Nos. of Portion: | 4 |
| Size of Portion: | |
| Price of Sale | 33% |
| (Cost of Food): | $5.96 |
| Price of Sales | $6.00 |
| Food Cost % | 32.8% |
| Cherry | 0.020 kg | $ 8.20 | 0.16 | |
| Pomegranate | 0.040 kg | $18.00 | kg | 0.72 |
| 0.00 | ||||
| 0.00 | ||||
| 0.00 | ||||
| 0.00 | ||||
| 0.00 | ||||
| 0.00 | ||||
| 0.00 | ||||
| 0.00 | ||||
| Total 2.53 | ||||
| Cost of Portion 2.53 |
Recipe card regarding dish from specific menu 7
Standard- Recipe- Card: Filo Pastry
| Preparation Time: |
2minutes |
| Cooking Time: | 5minutes |
| Difficulty: | * |
| Garnishes: | berries |
| Key Ingredient: | rice cereal & blueberries & fat-free -milk |
| Key Skills: | strring |
| Equipment Needs: | Saucepan & spatula |
Commodities
| Item | Specification | Weight Unit |
Cost / Unit |
Actual Cost ($) |
| Cream of rice cereal |
0.045 kg | $9.90 | 004 5ac h |
0.45 |
| fat-free-milk | 0.600 l | $2.25 | l | 1.35 |
| blueberries | 0.100 kg | $40.00 | kg | 4.00 |
| walnut | 0.080 kg | $24.00 | kg | 1.92 |
| sugar | 0.025 kg | $6.00 | kg | 0.15 |
| 0.00 | ||||
| 0.00 | ||||
| 0.00 | ||||
| 0.00 | ||||
| 0.00 | ||||
| 0.00 | ||||
| 0.00 | ||||
| 0.00 | ||||
| 0.00 | ||||
| 0.00 | ||||
| 0.00 | ||||
| 0.00 | ||||
| 0.00 | ||||
| 0.00 | ||||
| 0.00 | ||||
| Total 7.87 Charge of Portion = 1.97 |
Recipe card regarding dish from specific menu 8
| Standard- Recipe- Card: Chicken Soup | |||||
| Primary Ingredient: | roasted & chicken,broccoli, pea, corn |
Time for Preparation : |
10m s |
||
| Primary Skills: | Boiling & stirring | Time of Cooking: |
5ms | ||
| Needed Equipment: | Level of Difficulty: |
* | |||
| pot, knife & chopping board | Garnishes: | pasle y |
|||
| Name of the Dish: | Chicken soup | Nos. of Portions: |
4 | ||
| Source of Ref.: | Size of Portion: | ||||
| Total: | Price of Sales | 33% | |||
| Cost of Portion: | $ 1.65 | (Cost of Food): | $5.00 | ||
| Sales Price | $ 5.50 | Cost of Food % | 30.0% | ||
| Commodities | |||||
| Item | Specification | Weight Unit |
Cost / Unit |
Actual Cost |
|
| roast chicken | 0.50 0 |
kg | $3.50 | kg | 1.75 |
| Chicken-stock-liquid | 1.00 0 |
kg | $2.00 | kg | 2.00 |
| plain instant noodles |
0.14 0 |
kg | $6.40 | kg | 0.90 |
| broccoli | 0.20 0 |
kg | $6.00 | kg | 1.20 |
| frozen peas alongside beans |
0.15 0 |
kg | $5.00 | kg | 0.75 |
| 0.00 | |||||
| 0.00 | |||||
| 0.00 | |||||
| 0.00 | |||||
| 0.00 | |||||
| 0.00 | |||||
| 0.00 |
| 0.00 |
| 0.00 |
| 0.00 |
| Total 6.60 |
| Cost of Portion 1.65 |
Step 4: Develop Menus
Describe one-page proper menu regarding individual service style alongside illustrate individual
dish by having crispy word will promote menu sale,
According to above dietary requirements,
Vegetable soup (V) productive and attractive dish will appropriately welcome restaurant
customers during initial period and they will precisely provide feedback.
Chicken tikka (C) delicious dish must appropriately boost alongside promotes menu sales
dependent upon quality taste and friendly service style by waiter.
Cheeseburger (C) will also appropriately and precisely connect potential consumers like
youngers.
Cheese sandwich (C) most accurately connect alongside accountable for promoting specific
menu style at restaurant in Australia
Grilled chicken (G) must also boost sales level
Mango salad (M) should also enhance alongside promotion particular dish suitably
Filo pastry (F) should also engage potential consumers quickly
Chicken soup (C) master also convince customers rapidly at restaurant.
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