ACTIVITY A – MENU DEVELOPMENT PROJECT

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

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

Teenagers, families and the elderly who go out for lunch and dinner in the
community mall and categorizes in many sections for example Shopping
Centre, Supermarket, Health & Beauty, Fashion and Kids & Education.

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?

For instance, if your restaurant is located in a shopping mall, you are likely to
attract teenagers, families and the elderly. If your restaurant is located on a main
street in your town and is surrounded by businesses, you are more likely to draw
in professionals and an adult crowd. A restaurant that serves high-end fare in a
formal atmosphere likely won’t be very successful if it is located in a shopping
mall.

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

Meals are ordered at one of the vendors and then carried to a common dining
area. The food may also be ordered as takeout for consumption at another
location, such as a home, or workplace.

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

Modern Asian

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 :

Rainbow rice paper rolls with tofu peanut dipping sauce- Healthy
option; these pretty rice paper rolls are packed with fresh summer
flavours and served with a simple peanut sauce with a tofu twist.

Pork and coriander money bags- Crunch down on these pork and coriander
money bags, complete with a tangy sweet and sour dipping sauce.

Mains:

Rice noodle salad with satay pork patties- Healthy option; drizzle
creamy satay sauce over these delicious pork patties served with a fresh
rice noodle salad.

Korean pork bibimbap- for the perfect after-work meal, try this tasty Korean-
inspired pork and rice dish.

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

Entrée:

Rainbow rice paper rolls with tofu peanut dipping sauce- Healthy
option; these pretty rice paper rolls are packed with fresh summer
flavours and served with a simple peanut sauce with a tofu twist.

Mains:

Rice noodle salad with satay pork patties- Healthy option; drizzle
creamy satay sauce over these delicious pork patties served with a fresh
rice noodle salad.
Who are healths conscious, and available in season for the menu
 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
Rainbow Y Y Y Y N Y Y
rice
paper
rolls
with
tofu
peanut
dipping
sauce
Rice Y Y Y Y N Y Y
noodle
salad
with
satay
pork
patties

4. Develop menu solutions to overcome any operational constraints.

Organisation Matters in the Kitchen

Whether it’s planning the menu on offer, ordering the ingredients you’ll need
for the menu, managing the food prep for the service ahead, pre-heating
ovens, putting up entreé es, mains and desserts at different times for different
tables; kitchen staff in the hospitality industry need to be great organisers. If
you love to stay on top of things, then you’ll find juggling the demands of a
culinary career easier to handle.

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
Rainbow Green, Fresh Fresh Wrapper Fresh Room
rice Orange vegetables summer temperature
paper And flavours
rolls purple
with
tofu
peanut
dipping
sauce
Rice Brown, Pork patties Salty Baking Crispy Room
noodle Green temperature
salad and
with green
satay
pork
patties

Nutritional balance table

DISH VARYING NUTRITIONAL VARY SEASONALLY
COOKING VALUE INGREDIENTS AVAILABLE
METHODS INGREDIENTS
Rainbow Wrapper Vitamins and Y Y
rice paper fibers
rolls with
tofu peanut
dipping
sauce
Rice noodle Baking Protein and Y Y
salad with fibers
satay pork
patties

6. Identify, source and purchase all required components.

DISH
Rainbow rice paper rolls with tofu
peanut dipping sauce
Rice noodle salad with satay pork
patties
INGREDIENTS
 12 round 22cm rice paper wrappers
 24 fresh coriander sprigs
 24 large fresh mint leaves
 300g red cabbage, finely shredded
 2 large carrots, cut into matchsticks
 2 Lebanese cucumbers, deseeded, cut
into matchsticks
 TOFU PEANUT SAUCE
 1 cup coriander leaves
 100g Coles Australian 3 Star Pork
Mince
 50g jar satay sauce
 125g vermicelli rice noodles
 8 lettuce leaves
 1 carrot, peeled, cut into matchsticks
7. Prepare, cook and present the sample dishes to relevant personnel for
assessment and discussion.

Rainbow rice paper rolls with tofu peanut dipping sauce

Repeat with the remaining wrappers and serve with tofu sauce on the side.

Rice noodle salad with satay pork patties

Arrange the lettuce, carrot, snow peas, cucumber, patties, noodles and
remaining coriander on serving plates. Drizzle with sweet chilli sauce and
satay sauce.
Part3: Cost menu

Purchase specifications
Rainbow rice paper rolls with tofu peanut dipping sauce

Item Purchase unit Size Special Label

specifications
Rice paper Round 22cm Chilled Exp date
wrappers
Coriander Sprigs 24Large Fresh
sprigs
Mint leaves Leaves 24Large Fresh

Red cabbage g 300 Fresh

Carrots carrots 2 Large Fresh
Cucumbers cucumbers 2 Large Fresh

Rice noodle salad with satay pork patties

Item Purchase unit Size Special Label

specifications
Coriander cup 1 Fresh
leaves
Pork Mince g 100 Fresh

Satay sauce g 50 Fresh

Vermicelli g 125 Chilled Exp date
rice noodles
Lettuce Leaves 8 Fresh

Carrot, Carrot, 1Large Fresh

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

Rainbow rice paper rolls with tofu peanut dipping sauce

Ingredients Quantity Unit Purchase Purchase Cost

unit unit price
Total cost
Rice paper 12 round 100G $2.50 $0.83
wrappers
Coriander 24 sprigs 115g $4.00 $0.35
sprigs
Mint leaves 24 leaves 115g $4.00 $0.35

Red 300 g 1 each $2.50 $0.50

cabbage
Carrots 2 carrot 1 each $2.00 $0.34

Total cost $2.37

Rice noodle salad with satay pork patties

Ingredients Quantity Unit Purchase Purchase Cost

unit unit price
Total cost
Coriander 1 cup 10G $5.50 $0.30
leaves
Pork Mince 100 g 1kg $11.00 $0.90

Satay sauce 50 g 100g $0.72 $0.17

Vermicelli 125 g 250g $1.82 $0.73

rice
noodles
Lettuce 8 leaves 1kg $5.50 $0.77

Carrot 1 Carrot 1kg $2.00 $0.34

Total cost $3.31

Assess cost effectiveness.

. Rainbow rice paper rolls with tofu peanut dipping sauce

Food cost per portion *100/(SFC) Standard Food Cost (%28) = selling price
2.37*100/28 = 8.46

Add GST 10% = 8.46*10/100 = 0.84

Selling price inclusive of GST = 8.46+0.84 = $9.30

Rice noodle salad with satay pork patties

Food cost per portion *100/(SFC) Standard Food Cost (%28) = selling price
6.21*100/28 = 11.82

Add GST 10% = 11.82*10/100 = 1.18

Selling price inclusive of GST = 11.82+1.18 = $13.00

Part4: Write menu content

Rainbow rice paper rolls with tofu peanut dipping sauce

Rice noodle salad with satay pork patties

Part5: Evaluate your menu’s success

Item Price Quality Quantity Healthy Value Will Comments

food for recommend
money to a friend
Rainbow good good good yes yes yes These
rice pretty
paper rice
rolls paper
with rolls
tofu
peanut
dipping
sauce

Rice good good good yes yes yes

noodle
salad
with
satay
pork
patties