Assessment activity 5:

A) Directly talk to customer read internet review talk to waiting staff invite customer for survey. Talk to
customer -observed from survey collected vitalizing post statistics
B) The more satisfied guests are, the more likely they are to spend more, visit repetitively, share their
positive experiences, and recommend restaurants to friends, families, and strangers online. It's important
not to inconvenience guests at a restaurant's convenience.
C) Every time you ask your customers for their opinions, you’re subtly telling them that you care about
their needs and are willing to meet them. You might not have a chance to collect customer feedback
through one-on-one conversations all the time. Customer feedback helps you make your customers happy
by doing exactly what they want you to do at the right time. And if you don’t meet their expectations,
then it helps you know what you need to fix.
Assessment activity 6:
Chilly Tofu Salad + Spicy Almond Dressing
Number of Portions:
4
Cost
Menu Price:
Serving Size:
150
Cost per Portion:
$0.61
Food Cost % Budget:
Unit of Measure Per Person:
g
Cost per Recipe:
$2.45
Food Cost % Actual:
Margin per Portion:
$13.39
Ideal Selling Price:
GST 10%:
$12.73
deal including GST 10%:
EP = Edible Portion after Trim AP$ = As Purchased cost (out of the box) EP$ = Edible Portion Cost
For common Yields use these tools:
Produce Yields
Recipe Quantity (EP)
Yield Costing
Ingredients
Quantity
Weight
Volume
AP$ / Unit
Unit
Yield %
EP$ / Unit
Organic Tofu
0.1
Kg
$14.00
Kg
100%
$14.00
Sriracha
0.003
Kg
$38.00
Kg
90%
$42.22
Coconut Oil
0.008
L
$4.50
L
100%
$4.50
Salt as per taste
0.004
Kg
$85.00
Kg
100%
$85.00
Corn Flour
0.06
Kg
$2.80
Kg
100%
$2.80
Almond Butter
0.005
Kg
$1.99
Kg
100%
$1.99
Garlic Clove
0.01
Kg
$2.49
Kg
95%
$2.62
Tamari
0.04
Kg
$2.99
Kg
90%
$3.32
Sesame Oil
0.04
L
$2.49
L
100%
$2.49
Olive Oil
0.01
L
$2.99
L
100%
$2.99
Lime Juice
0.002
L
$2.99
L
100%
$2.99
Rice Wine Vinegar
0.015
L
$2.99
L
100%
$2.99
Chilli Sauce
0.01
L
$2.99
L
100%
$2.99
Method:
Fruit Yields
Fish Yields
Spice Yields
1. Put the ginger, garlic, and 4 tablespoons of water into the blender. Blend well until you have a smooth
paste.
Heat oil in a wide heavy pot over a medium heat, brown the meat cubes in serveral batches and set to one
side.
Put the cardamom, bay leaves, cloves, peppercons and cinnamon into the same hot oil. stir once and wait
until the cloves swell and the
bay leaves begin to take on colour.
Now put in the onions. Stir and fry for 5 minutes until they turn a medium brown colour.
Put in the ginger garlic paste and stir for 30 seconds.
Add the coriander, cumin, paprika-cayenne, and salt. Stir and fry for 30 seconds.
Add the fried meat cubes and juices.
Stir for 30 seconds, now add 1 tablespoon of yoghurt, stir until well blended .
Add the remaining yoghurt, a tablespoon at a time in the same way. Stir and fry for another 3 minutes.
Now add 275ml of water if you're cooking lamb or chicken and 425ml of water if you're cooking beef.
Bring to the boil, scraping all the
Now add 275ml of water if you're cooking lamb or chicken and 425ml of water if you're cooking beef.
Bring to the boil, scraping all the
browned spices off the sides and bottom of the pot. Cover and cook on low for an hour if you're cooking
chicken or lamb and 2 hours if
cooking beef, (or until meat is tender.).
Every 10 minutes give the meat a good stir. When the meat is tender take off the lid, turn the heat up to
medium, and boil away some of
the liquid.
All the fat that collects in the pot may be spooned off the top.
Sprinkle the garam masala and black pepper over the meat before you serve and mix them inches.
Chilly Tofu Salad + Spicy Almond Dressing
$14.00
30.0%
4.4%
$2.04
$2.25
EP = Edible Portion after Trim AP$ = As Purchased cost (out of the box) EP$ = Edible Portion Cost
Recipe
Cost
$1.40
$0.13
$0.04
$0.34
$0.17
$0.01
$0.03
$0.13
$0.10
$0.03
$0.01
$0.04
$0.03
Spice Yields
1. Put the ginger, garlic, and 4 tablespoons of water into the blender. Blend well until you have a smooth
paste.
Heat oil in a wide heavy pot over a medium heat, brown the meat cubes in serveral batches and set to one
side.
Put the cardamom, bay leaves, cloves, peppercons and cinnamon into the same hot oil. stir once and wait
until the cloves swell and the
Add the remaining yoghurt, a tablespoon at a time in the same way. Stir and fry for another 3 minutes.
Now add 275ml of water if you're cooking lamb or chicken and 425ml of water if you're cooking beef.
Bring to the boil, scraping all the

Baked Beetroot, Sweet Potato and Haloumi Balls

Number of Portions:
4
Cost
Menu Price:
Serving Size:
150
Cost per Portion:
$1.96
Food Cost % Budget:
Unit of Measure Per Person:
g
Cost per Recipe:
$7.86
Food Cost % Actual:
Margin per Portion:
$7.03
Ideal Selling Price:
GST 10%:
$8.17
deal including GST 10%:
EP = Edible Portion after Trim AP$ = As Purchased cost (out of the box) EP$ = Edible Portion Cost
For common Yields use these tools:
Produce Yields
Recipe Quantity (EP)
Yield Costing
Ingredients
Quantity
Weight
Volume
AP$ / Unit
Unit
Yield %
Beetroots
0.5
Kg
$4.50
Kg
90%
Sweet Potato
0.2
Kg
$9.00
Kg
80%
Red Onion
0.001
Kg
$4.50
Kg
95%
Garlic Cloves
0.2
Kg
$4.70
Kg
95%
Chillies
0.001
Kg
$6.50
Kg
90%
Basil Leaves
0.15
Kg
$3.00
Kg
90%
Eggs
0.02
Kg
$2.50
Kg
90%
Chickpea Flour
0.25
Kg
$4.50
Kg
100%
Rolled Oats
0.25
Kg
$1.50
Kg
100%
Pepper
0.01
kg
$1.50
kg
100%
Sea Salt
0.03
kg
$1.20
kg
100%
Method:
Fruit Yields
Fish Yields
1. Heat your oven to 180 degrees and line a baking tray with a piece of baking paper
Combine the grated beetroot, sweet potato, diced onion, minced garlic, chilli and basil in a large mixing
bowl until everything is mixed
together really well
Add the eggs, oats, chickpea flour, salt and pepper and combine the mixture again until it starts to come
together and hold it’s shape.
Once it’s thoroughly mixed, place the mixing bowl in the fridge and let it rest for around 15 minutes to
allow the oats and chickpea flour to
absorb the liquid. If you are struggling to get the mixture to hold, add a tablespoon of chickpea flour at a
time until the mixture holds well
Mould the batter into balls with your hands, squeezing out any excess liquid back into the bowl. Transfer
them to the baking tray and
place in the oven to cook for approximately 40 minutes or until the balls come up golden and crispy on
the outside. Allow them to cool
slightly before enjoying with your favourite salad vegetables and sauces
1. Heat your oven to 180 degrees and line a baking tray with a piece of baking paper
Combine the grated beetroot, sweet potato, diced onion, minced garlic, chilli and basil in a large mixing
bowl until everything is mixed
together really well
Add the eggs, oats, chickpea flour, salt and pepper and combine the mixture again until it starts to come
together and hold it’s shape.
Once it’s thoroughly mixed, place the mixing bowl in the fridge and let it rest for around 15 minutes to
allow the oats and chickpea flour to
absorb the liquid. If you are struggling to get the mixture to hold, add a tablespoon of chickpea flour at a
time until the mixture holds well
Mould the batter into balls with your hands, squeezing out any excess liquid back into the bowl. Transfer
them to the baking tray and
place in the oven to cook for approximately 40 minutes or until the balls come up golden and crispy on
the outside. Allow them to cool
slightly before enjoying with your favourite salad vegetables and sauces
Baked Beetroot, Sweet Potato and Haloumi Balls
Menu Price:
$8.99
Food Cost % Budget:
30.0%
Food Cost % Actual:
21.9%
Ideal Selling Price:
$6.55
deal including GST 10%:
$7.20
EP = Edible Portion after Trim AP$ = As Purchased cost (out of the box) EP$ = Edible Portion Cost
Yield Costing
Recipe
EP$ / Unit
Cost
$5.00
$2.50
$11.25
$2.25
$4.74
$0.00
$4.95
$0.99
$7.22
$0.01
$3.33
$0.50
$2.78
$0.06
$4.50
$1.13
$1.50
$0.38
$1.50
$0.02
$1.20
$0.04
Spice Yields
1. Heat your oven to 180 degrees and line a baking tray with a piece of baking paper
Combine the grated beetroot, sweet potato, diced onion, minced garlic, chilli and basil in a large mixing
bowl until everything is mixed
Add the eggs, oats, chickpea flour, salt and pepper and combine the mixture again until it starts to come
together and hold it’s shape.
Once it’s thoroughly mixed, place the mixing bowl in the fridge and let it rest for around 15 minutes to
allow the oats and chickpea flour to
absorb the liquid. If you are struggling to get the mixture to hold, add a tablespoon of chickpea flour at a
time until the mixture holds well
Mould the batter into balls with your hands, squeezing out any excess liquid back into the bowl. Transfer
them to the baking tray and
place in the oven to cook for approximately 40 minutes or until the balls come up golden and crispy on
the outside. Allow them to cool
slightly before enjoying with your favourite salad vegetables and sauces
1. Heat your oven to 180 degrees and line a baking tray with a piece of baking paper
Combine the grated beetroot, sweet potato, diced onion, minced garlic, chilli and basil in a large mixing
bowl until everything is mixed
together really well
Add the eggs, oats, chickpea flour, salt and pepper and combine the mixture again until it starts to come
together and hold it’s shape.
Once it’s thoroughly mixed, place the mixing bowl in the fridge and let it rest for around 15 minutes to
allow the oats and chickpea flour to
absorb the liquid. If you are struggling to get the mixture to hold, add a tablespoon of chickpea flour at a
time until the mixture holds well
Mould the batter into balls with your hands, squeezing out any excess liquid back into the bowl. Transfer
them to the baking tray and
place in the oven to cook for approximately 40 minutes or until the balls come up golden and crispy on
the outside. Allow them to cool
slightly before enjoying with your favourite salad vegetables and sauces
Baked Beetroot, Sweet Potato and beef Balls
Menu Price:
$8.99
Food Cost % Budget:
30.0%
Food Cost % Actual:
21.9%
Ideal Selling Price:
$6.55
deal including GST 10%:
$7.20
EP = Edible Portion after Trim AP$ = As Purchased cost (out of the box) EP$ = Edible Portion Cost
Yield Costing
Recipe
EP$ / Unit
Cost
$5.00
$2.50
$11.25
$2.25
$4.74
$0.00
$4.95
$0.99
$7.22
$0.01
$3.33
$0.50
$2.78
$0.06
$4.50
$1.13
$1.50
$0.38
$1.50
$0.02
$1.20
$0.04
Spice Yields
1. Heat your oven to 180 degrees and line a baking tray with a piece of baking paper
Combine the grated beetroot, sweet potato, diced onion, minced garlic, chilli and basil in a large mixing
bowl until everything is mixed
Add the eggs, oats, chickpea flour, salt and pepper and combine the mixture again until it starts to come
together and hold it’s shape.
Once it’s thoroughly mixed, place the mixing bowl in the fridge and let it rest for around 15 minutes to
allow the oats and chickpea flour to
absorb the liquid. If you are struggling to get the mixture to hold, add a tablespoon of chickpea flour at a
time until the mixture holds well
Mould the batter into balls with your hands, squeezing out any excess liquid back into the bowl. Transfer
them to the baking tray and
place in the oven to cook for approximately 40 minutes or until the balls come up golden and crispy on
the outside. Allow them to cool
slightly before enjoying with your favourite salad vegetables and sauces