ACTIVITY A – MENU DEVELOPMENT PROJECT

Part1: Plan menus to meet customers’ and business’s

need

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

The ambience of a family style restaurant is comfortable and inviting.

2. What are your customers’ food preferences?

They prefer health conscious and a quick meal

3. What source of information did you use to determine these preferences?

Family style dining, also known as casual style dining in the United States,
offers moderately priced entrees from menus featuring a mix of classics
cuisines, individualized with signature sauces, dips or other toppings
cuisine.

4. What’s your business ‘s service style?

It’s not the lowest in calories or sodium, but you customers can enjoy the
flavour without adding any kilojoule-, fat- or sodium-laden sauces.

5. What ‘s your business’s style of cuisine?

Modern food

6. What’s the sequence of courses on your menu?

Entreé e, Main

7. What type of menu are you developing?

A la Carte dining
Part2: Develop dishes for menus

1. Brainstorm a range of ideas for menu. When doing so, include at least one
seasonal dish.

Entrée :

Shaved ham, beetroot dip and salad wholegrain wrap

Tuna and pea potato patties

Mains:

Pork with Asian salad

Chicken, corn and noodle soup

2. Sort them into a rough draft of your menu.

Entrée:

Shaved ham, beetroot dip and salad wholegrain wrap

Create a healthy, low calorie wrap with this satisfying ham and vegetable
wrap.

Mains:

Pork with Asian salad

This hearty salad looks and tastes fantastic, while keeping it light and
healthy!
 3. Assess each dish by completing checklist for each one.

Dish Match Match Unique Quality Skill Enough Profitable

Menu Customer dishes Materials Kitchen Space
style preferences used staff to
produce
Shaved Y Y Y Y N Y Y
ham,
beetroot
dip and
salad
wholegrain
wrap

Pork with Y Y Y Y N Y Y
Asian salad

4. Develop menu solutions to overcome any operational constraints.

A La Carte Production
This can be defined as the traditional method of the conventional or partie
system. The menu offers a wide choice of dishes and prices. On the kitchen
production side, a certain amount of mise en place or advance preparation is
done for each service, for example, garnishes, sauces and the like. Apart from
this, all dishes ordered sur la commande are cooked to order. This requires a
flexible system in the kitchen, and relies upon the work of skilled staff.

5. Assess each sample dish and the menu as a whole by completing a

culinary and nutritional balance table.

Culinary balance table

DISH COLOUR MAIN FLAVOUR COOKING TEXTURE TEMP

INGREDIENT METHOD
Shaved Green, Fresh Fresh Wrapper Fresh Room
ham, Orange vegetables, summer temperature
beetroot And Shaved ham flavours
dip and purple
salad
wholegrain
wrap

Pork with Brown, Pork, fresh Fresh Baking Crispy Room

Asian salad Green vegetables summer temperature
patties and flavours
 purple

Nutritional balance table

DISH VARYING NUTRITIONAL VARY SEASONALLY
COOKING VALUE INGREDIENTS AVAILABLE
METHODS INGREDIENTS
Shaved Wrapper Vitamins and Y Y
ham, fibers
beetroot
dip and
salad
wholegrain
wrap
Pork with Baking Protein and Y Y
Asian salad fibers
 6. Identify, source and purchase all required components.
DISH INGREDIENTS
Shaved ham, beetroot dip and  1 (about 48g) wholegrain wrap
salad wholegrain wrap  1 tablespoon beetroot dip
 1 small carrot, coarsely grated
 50g salt-reduced shaved ham
 1 ⁄2 small cucumber, sliced

 20g baby spinach, rocket or mixed

salad leaves
Pork with Asian salad  2 tablespoons salt-reduced tamari
 2 teaspoons finely grated fresh ginger
 1 tablespoon honey, plus 1 teaspoon,
extra
 2 x 400g pork fillets, fat trimmed
 2 bunches baby pak choy, trimmed,
thinly sliced
 1/2 small red cabbage, trimmed, thinly
sliced
 1 green apple, cored, cut into thin
matchsticks
 2 carrots, peeled, cut into matchsticks
 30g (2 cups) watercress sprigs
 1 small red onion, halved, thinly sliced
 2 long fresh red chillies, deseeded,
finely chopped
 2 tablespoons lime juice
 1 tablespoon extra virgin olive oil

 20g (1/3 cup) unsweetened coconut

flakes, lightly toasted

7. Prepare, cook and present the sample dishes to relevant personnel for
assessment and discussion.

Shaved ham, beetroot dip and salad wholegrain wrap

Wrap to enclose the filling. Serve with mixed salad leaves.
 Pork with Asian salad
This hearty salad looks and tastes fantastic, while keeping it light and
healthy!

Part3: Cost menu

1. Write the purchase specifications for each required components for each
dish
  Wholegrain wrap: When it’s made from ground whole grains, wholemeal
bread has a similar nutritional value to wholegrain bread. However, most
packaged wholemeal is made by recombining white flour with the bran
and wheatgerm removed during milling. This creates a longer-lasting
flour but doesn’t provide the same nutritional balance. Wholemeal bread
has more fibre, vitamins and minerals than white, plus it’s fortified with
iodine and folic acid.
 Red cabbage: Choose firm, compact heads that feel heavy for their size.
Check that the stems are also fresh and compact.
 Carrots: Choose firm, smooth carrots without rootlets.
 Cucumbers: Choose cucumbers that are uniformly green (not yellow).
 Pork fillets: Color can vary depending on the particular cut or which
animal it's coming from, but fresh meat should have a rich, vibrant, eye-
catching color. Uniformity in color is usually an indicator of quality, since
discolored spots can be a sign of poor handling or meat that's past its
prime.
 Shaved ham: Shaved from a premium cured leg of pork, this rindless ham
is a tasty salad accompaniment and a popular sandwich filling.
 Baby spinach: Baby spinach is considered one of the world’s healthiest
vegetable choices. It contains at least 13 compounds researchers have
identified as antioxidants. Baby Spinach is fat and cholesterol free, low in
calories, high in folate (up to 40 percent of daily requirement per serve)
and magnesium. Spinach is an excellent source of vitamin A (up to 70
percent of daily requirement per serve), vitamin C (up to 25 percent of
daily requirement per serve) and iron (up to 20 percent of daily
requirement per serve). Spinach also provides vitamin K, which helps
blood coagulate and which, along with calcium, vitamin D and
phosphorous, is important for strong bones. And it just tastes great!!!

********************************************************************************

Tax Invoice

Supplier: Laguna Oriental Supermarket Invoice Number L987

 600 Elizabeth St, Melbourne VIC 3000 Date: 02/07/2017
Phone: (03) 9639 2688
Invoice to: Supernormal 180 Flinders Ln, Melbourne VIC 3000
Ship to: Supernormal 180 Flinders Ln, Melbourne VIC 3000

Product QTY Description Unit size Cost/unit Total cost

code
LS105 24 Wholegrain wrap 560g $4.00 $96

LS294 15 Shaved ham 115g $4.00 $60

LS768 8 Pork fillets 1kg $9.60 $76.8

Total $232.80

2.Purchase specifications
Shaved ham, beetroot dip and salad wholegrain wrap
Item Purchase unit Size Special Label
specifications
Wholegrain Round 48g Chilled Exp date
wrap

Beetroot dip tablespoon 1 tbsp Chilled

Shaved ham g 50g Fresh

Baby spinach g 20g Fresh

Carrot carrot 1Large Fresh

Cucumbers cucumbers 2 Large Fresh

Pork with Asian salad

Item Purchase unit Size Special Label

specifications
Baby pak bunches 2 Fresh
choy
Pork fillets g 400 Fresh

Red onion each 1 Fresh

Red cabbage each 1 Fresh

Green apple each 1 Fresh

Carrot, Carrot, 2Large Fresh

3.Calculate portion yields and costs from raw ingredients for each dish both
manually and using computer technology.

Shaved ham, beetroot dip and salad wholegrain wrap

Ingredients Quantity Unit Purchase Purchase Cost

unit unit price
Yield Total cost
Wholegrain 48g Round 560g $4.00 100% $0.71
wrap

Beetroot 1 tbsp tablespoon 200g $2.00 95% $0.15

dip

Shaved 50g g 115g $4.00 95% $0.35

ham

Baby 20g g 1kg $25.000 95% $0.50

spinach

Carrot 1Large carrot 1kg $2.50 90% $0.42

Total cost $2.13

Pork with Asian salad

Ingredients Quantity Unit Purchase Purchase Cost

unit unit price
Yield Total cost
Baby pak 2 each 10each $5.50 90% $0.30
choy
Pork fillets 400 g 1kg $9.60 90% $3.84

Red onion 1 each 1kg $3.50 90% $0.70

Red 1 each 250g $1.82 80% $0.73

cabbage
Green 1 each 1kg $5.50 90% $0.77
apple

Carrot, 2Large Carrot 1kg $2.00 90% $0.34

Total cost $6.68

*Do a standard yield test:

Edible Portion Quantity (EPQ) / As Purchased Quantity (APQ) x 100 = Yield%

Wholegrain wrap 100g/100gx100=100%

Beetroot dip 115g/120gx100=95%

Shaved ham 110g/115gx100=95%

Baby spinach 950g/1000gx100=95%

Carrot 900g/1000gx100=90%

Baby pak choy 9/10x100=90%

Pork fillets 900g/1000gx100=90%

Red onion 900g/1000gx100=90%

Red cabbage 200g/250x100=80%

Green apple 900g/1000gx100=90%

*Calculate the purchase weight

(Quantity required / yield% = Purchase weight)

Wholegrain wrap 100g/100gx100=100%

Beetroot dip 115g/120gx100=95%

 Shaved ham 110g/115gx100=95%

Baby spinach 950g/1000gx100=95%

Carrot 900g/1000gx100=90%

Baby pak choy 9/10x100=90%

Pork fillets 900g/1000gx100=90%

Red onion 900g/1000gx100=90%

Red cabbage 200g/250x100=80%

Green apple 900g/1000gx100=90%

*Calculate the usage %:

(Purchase weight/purchase unit x 100 = usage %)
Rice paper wrappers 12g/100gx100=12%
Coriander sprigs 24g/115gx100=20%
Mint leaves 24g/115gx100=20%
Red cabbage 300g/500gx100=60%
Carrots 2each/1.5x100=133%
Pork Mince 100g/1000gx100=10%
Satay sauce 50g/100gx100=50%
Vermicelli rice noodles 125g/250gx100=50%
Lettuce 8g/1000gx100=0.80%

*Calculate the actual food cost:

(Purchase unit cost x usage % = actual food cost)

Rice paper wrappers $2.5x12%=$0.30

Coriander sprigs $4x20%=$20
Mint leaves $4x20%=$20
Red cabbage $2.5x60%=$1.5
Carrots $2x133%=$2.66
Pork Mince $11x10%=$1.1
Satay sauce $0.72x50%=$0.36
Vermicelli rice noodles $1.82x50%=$0.91
Lettuce $5.5x0.80%=$0.044

Assess cost effectiveness.

Shaved ham, beetroot dip and salad wholegrain wrap
Food cost per portion *100/(SFC) Standard Food Cost (%28) = selling price
2.31*100/28 = 8.25

Add GST 10% = 8.46*10/100 = 0.83

Selling price inclusive of GST = 8.25+0.83 = $9.09

Pork with Asian salad

Food cost per portion *100/(SFC) Standard Food Cost (%28) = selling price
6.68*100/28 = 23.85

Add GST 10% = 23.85*10/100 = 2.39

Selling price inclusive of GST = 23.85+2.39 = $26.24

Part4: Write menu content

Shaved ham, beetroot dip and salad wholegrain wrap

 Pork with Asian salad

Part5: Evaluate your menu’s success

Item Price Quality Quantity Healthy Value Will Comments

 food for recommend
money to a friend
Shaved good good good yes yes yes
ham,
beetroot
dip and
salad
wholegrain
wrap

Pork with good good good yes yes yes hearty

Asian salad salad
looks and
tastes
fantastic

Part6: Complete portfolio of evidence

Go over the checklist to ensure your portfolio of evidence is complete.

Reference: Rainbow rice paper rolls with tofu peanut dipping sauce:
http://www.taste.com.au/recipes/rainbow-rice-paper-rolls-tofu-peanut-
dipping-sauce/NZdmh8kg

Rice noodle salad with satay pork patties:

http://www.taste.com.au/recipes/rice-noodle-salad-satay-pork-
patties/OuIWZULR