1.

Students must design 2 different menus (Breakfast lunch and Dinner) total for at least
six menu to meet special dietary requirements and cost them all by conducting a menu
analysis for each menu. The essential requirements for each menu are listed below:

A La Carte menu (Breakfast, Lunch and Dinner)

 The menu must comprise of 4 Entrees, 4 Mains and 4 desserts.
 It must have a range of colours and flavours
 The menu must also comprise a balanced range of menu items and must include:
 Seafood dishes
 Meat dishes
 Poultry dishes
 At least 2 Vegetarian dishes
 At least 2 Gluten free dishes
 At least 2 low fat items to meet the requirements of someone who has a heart condition
 A range of desserts hot and cold

m
 At least1 low sugar dessert suitable for a diabetic

er as
 The menu must then be costed according to realistic Ingredient prices portions sizes and

co
ingredient yields. The ingredients within each recipe must be costed to determine the cost

eH w
per serve of every menu item on the menu. This must then be entered into a menu analysis

o.
template (section 2 of this assignment) that the trainer will issue to the student. The menu
rs e
once entered into the menu analysis spreadsheet must fall at 30% food cost percentage or
ou urc
below.
 The menu must be presentable to industry standard in a word document a n d should use
current industry trends in menu design.
o

 You must also make a chart of items on your menu that are suitable for a Muslim person who can
aC s

only eat Halal meats and a Jewish person who can only eat Kosher foods if it is a banned
v i y re

food item in their culture along with the other special dietary requirements bullet pointed
above. In the chart place a tick next to each dish each type of person can eat like a matrix.
Retirement village cycle menu (Breakfast, Lunch and Dinner)
 The menu must comprise of 1 Main and 1 dessert for each day of a 7 day week and must
ed d

consist of a meat, seafood or poultry dish with vegetables for each dinner shift.
ar stu

 The menu must also comprise a balanced range of menu items across the week.
 Also the nurses have mentioned to you that 4 residents in the critical care section of
the retirement village who have special dietary requirements and you need to plan
sh is

substitute meals for them if the ones on the menu are not suitable, see below:
 1 Coeliac
Th

 1 Jewish resident
 2 residents are in a very high risk category for heart
 1 of the residents listed above in the very high risk category for heart is also fructose
intolerant
 The menu must then be costed according to realistic ingredient prices and
 portions sizes and ingredient yields appropriate to elderly residents. The ingredients
within each recipe must be costed to determine the cost per serve of every menu item
on the menu. This must then be entered into a menu analysis template (section 2 of
this assignment) that the trainer will issue to the student. Once the costings of the

This study source was downloaded by 100000830038208 from CourseHero.com on 08-18-2021 07:39:18 GMT -05:00

https://www.coursehero.com/file/92920944/UMANG-ASSESMENT2-7maydocx/
 menu are entered into the menu analysis spreadsheet students then must determine
the selling price for the residents. The price per head must take into account that the
food cost percentage at 30% or below. Keep in mind this is not a restaurant and cheaper
ingredients should be used with lower selling prices and elderly residents will not pay
restaurant prices or meals in a retirement village.

The menu must be presentable to industry standard in a word document and should use
current industry trends in menu design.

2. 2 menu analysis's must be submitted for each menu. An example of the men analysis
template for the A La Carte menu is provided on the next page. The trainer must provide
students with both templates for their food costings. Once the student has completed each
menu analysis within the excel spreadsheet both must be handed into the trainer with
each menu. Attach each of these to this assessment and both must fall below 30% food
cost percentage

m
er as
(Menu analysis template example for the A La Carte menu is provided on the next page)
The menu analysis sheet comprises of a few different terms as headings for each financial

co
eH w
performance indicator. The definitions for each term of each heading are below:
Menu mix %: Determines the popularity of a dish over a certain time period (can also be

o.
termed as the 'popularity index'). It is determined by the ‘amount sold’ divided by the 'total
rs e
dishes sold' then multiplied by 100.
ou urc
Amount sold: Total amount of each dish sold for a certain time period.
Food cost %: Food cost percentage of an individual food item which is determined by the
'food cost' divided by the 'sales prices' then multiplied by 100.
o

Food cost: The cost per serve of each individual food item
aC s

Sales price: The sales price per serve of each individual food item.
v i y re

Menu cost: The total cost of an individual dish over a certain time period determined by the
'food cost' multiplied by the 'amount sold'.
Menu revenue: The total sales of an individual dish over a certain time period determined by
ed d

the 'sales price' multiplied by the 'amount sold'.

ar stu

TOTAL food cost percentage: The total food cost percentage for the entire menu of a certain
time period. This is determined by the 'menu cost' divided by the 'menu revenue' then
multiplied by 100. This will vary depending on the popularity of each menu item and will be a
key factor in determining the sales prices on your menu to ensure this figure is below 30%.
sh is
Th

A La Carte Menu (1)

Entrée
Meat balls
It Is the Italian dish, made from beef and pork minks, slow cooked with the Neapolitan sauce.
Served with the focaccia bread, basil pesto.
4 pcs ball $25

This study source was downloaded by 100000830038208 from CourseHero.com on 08-18-2021 07:39:18 GMT -05:00

https://www.coursehero.com/file/92920944/UMANG-ASSESMENT2-7maydocx/
 Calamari
Lightly battered baby calamari with aioli and lemon Per
serve $13.00

Ikan Bilis (GF)

A traditional Singaporean street dish with roast peanuts, dried anchovies, belecan and
Malaya Laksa Sambal. $13.00

Popiah
Thin pastry skins filled with sliced chicken, prawns, shallots, vermicelli and bean sprouts.
Served with a sweet soy sauce and ground fresh nuts.
2 per serve $14.00

Mains
Barramundi

m
er as
Wild skinned barramundi fish served with mash and seasonal vegetable Per
plate (GF) $29.00

co
eH w
Add Prawns $5.00
Fresh Seasonal Vegetables (V, Ve)

o.
Beef Rendang
rs e
Seasonal greens stir-fried with garlic, soy sauce and fresh chilli. $19.00
ou urc
Indonesian style beef curry. There are two varieties to choose from, spicy tomato base or
aromatic dry coconut base.
Medium to hot $28.00
o

Scotch Fillet and Prawns

aC s

300 gm steak Served with mash and stemmed vegetables and butter sauce. Per
v i y re

plate $35

Desserts
ed d

Assorted Sorbet (GF, Low sugar, Low fat)

ar stu

Please ask your waiter for flavours available $12.00

Ice Cream
Bite sized ice-cream balls dipped in rich milk chocolate. $3.00
sh is
Th

Black Rice Pudding

Black glutinous rice cooked with Pandan leaves served with thick coconut cream, palm
sugar and fresh fruit. $5.00

Cendol
Starch noodles made from fresh pandan leaves, with gula-melaka syrup, coconut milk and
shaved ice. $7.50
Reference: https://www.themalaya.com.au/entree.html

This study source was downloaded by 100000830038208 from CourseHero.com on 08-18-2021 07:39:18 GMT -05:00

https://www.coursehero.com/file/92920944/UMANG-ASSESMENT2-7maydocx/
 A La Carte menu analysis
Menu item Menu Amoun Food Food Seles Menu Menu
mix % t Cost % cost price cost revenue
Sold

Entrée’s
Meat balls 8.3% 1200 24% $6 $25 $7200 $30000
Calamari 8.3% 1400 30% $4 $13 $8400 $18200
Ikan Bilis 8.3% 1000 23% $3 $13 $3000 $13000
Popiah 8.3% 1500 28% $4 $14 $6000 $21000
Mains
Barramundi 8.3% 1000 27% $8 $29 $8000 $29000
Fresh 8.3% 800 $5.50 $19 $4400 $15200
Fresh

m
er as
Seasonal 8.3% 800 29% $5.50 $19 $4400 $15200

co
Vegetables

eH w
Beef 8.3% 1300 28% $8 $28 $10400 $36400

o.
Rendang rs e
Scotch Fillet 8.3% 1100 26% $10 $38 $11000 $41800
ou urc
and Prawns
Desserts
Assorted 8.3% 800 25% $3 $12 $2400 $9600
o

Sorbet
aC s

Ice Cream 8.3% 1300 30% $0.90 $3 $1170 $3900

v i y re

Black Rice 8.3% 1200 28% $1.40 $5 $1680 $6000

Pudding
Cendol 8.3% 1800 27% $2 $7.50 $3600 $13500
ed d

Total
ar stu

dishes
sold 14400
sh is

TOTAL Food
Th

Cost
percentage 28.30% TOTALS $67250 $23760
% 0

A La Carte Menu (2)

Entrée’s
Garlic bread $9.50

This study source was downloaded by 100000830038208 from CourseHero.com on 08-18-2021 07:39:18 GMT -05:00

https://www.coursehero.com/file/92920944/UMANG-ASSESMENT2-7maydocx/
 Salt and pepper calamari (GF) $24.00

Wild mushroom arrancini (GF) $18.00

Basil pesto

Malaysian chicken satay (6 pieces) $22.00

Peanut sauce and prawn crackers

Mains
Fish and chips (GF) $29.00
Battered flathead and tartare sauce

Butter chicken $30.00

Indian style chicken curry with raita, roti bread

m
and steamed rice

er as
co
eH w
Margherita pizza (V) $19.50
Tomato, basil and fresh mozzarella

o.
Menu item Menu Amoun Food
rs e Food Seles Menu Menu
mix % t Cost % cost price cost revenue
ou urc
Vietnamese style grilled beef
soldsalad $19.50
Cucumber, lemongrass, chilli and glass noodles
Entrée’s
o

Desserts
Garlic bread 8.3% 500 26% $2.50 $9.50 $1250 $4750
aC s

Affogato served with Vanilla Ice Cream and Liqueur of choice (GF) $12.00
v i y re

Salt and 8.3% 600 25% $6 $24 $3600 $14400

pepper
Hot Chocolate Marbre, Honey Comb, Beetroot, Goat’s Cheese Ice Cream (GF)
calamari
$17.00
Wild 8.3% 600 27% $5 $18 $3000 $10800
ed d

mushroom
ar stu

Crème Caramel, Spiced Baked Apple, Blackberry Gelato (GF) $13.00

arrancini
Raspberry Pistachio Macaroon, White Chocolate Vanilla Mousse, Strawberry Dust
Malaysian 8.3%
fat) 800 27% $15.00
$6 $22 $4800 $17600
(GF, Low sugar, Low
chicken satay
sh is

Mains
Th

Fish and 8.3% 1000 27% $8 $29 $8000 $29000

chips
Butter 8.3% 800 30% $9 $30 $7200 $24000
A La Carte menu analysis
chicken

Margherita 8.3% 700 30% $6 $19.50 $4200 $13650

pizza
Vietnamese 8.3% 700 30% $6 $19.50 $4200 $13650
Style grilled
beef salad
5

This study source was downloaded by 100000830038208 from CourseHero.com on 08-18-2021 07:39:18 GMT -05:00

https://www.coursehero.com/file/92920944/UMANG-ASSESMENT2-7maydocx/
 m
er as
co
eH w
o.
rs e
ou urc
o
aC s
v i y re

Desserts
Affogato 8.3% 1000 25% $3 $12 $3000 $12000
Hot 8.3% 600 29% $5 $17 $3000 $10200
ed d

Chocolate
ar stu

Marbre
Crème 8.3% 800 30% $4 $13 $3200 $10400
Caramel
sh is

Raspberry 8.3% 900 26% $4 $15 $3600 $13500

Th

Pistachio
Macaroon
Total
dishes
sold 9000

TOTAL Food
Cost
percentage 28.30% TOTALS $50300 $17395
6

This study source was downloaded by 100000830038208 from CourseHero.com on 08-18-2021 07:39:18 GMT -05:00

https://www.coursehero.com/file/92920944/UMANG-ASSESMENT2-7maydocx/
 % 0

Retirement village cycle menu

Breakfast $18.00 per Person
Mon Tue Wed Thu Fri Sat Sun
Oatmeal Mushroo Beef Tuna Sausage Mixed Vegetable
， m Cup Soup, Salad, Link, Green Rice
Soup， Raisin Vegetabl Poached Salad, Soup,
Hard Toast, e Rice Egg, Roast Roast
Boiled Cauliflow Relish Soup, Veg Soup, Beef, Beef, Tuna
Egg， er & Plate, Wheat Cauliflow Mushroo Salad,
Peppers Boiled Toast, er & m Cup Scramble

m
Tuna

er as
， Egg, Scramble Peppers Soup, d egg
Salad，

co
d egg, Boiled

eH w
White
Egg

o.
Veg Soup Toast，
rs e
ou urc
Boiled
Egg
o
aC s
v i y re

Prune Cranberr Banana Celery Carrot Blueberri

Strawberr
y Juice, Juice, y Juice, Juice, juice, Juice, es
Milk, Milk, Milk, Milk, Milk, Milk, Juice,
ed d

Coffee, Coffee, Coffee, Coffee, Coffee, Coffee, Milk,

ar stu

Hot Tea Hot Tea Hot Tea Hot Tea Hot Tea Hot Tea Coffee,
Hot Tea
sh is
Th

Lunch $25.00 per Person

Mon Tue Wed Thu Fri Sat Sun
Chicken Veal Seasone Crispy Turkey Buttered Swiss
with Parmesa d Green Herb Dijonnais Cabbage, Steak,
Mushroo n, Peas, Chicken e, Mashed Seasoned
m Sauce, Sliced Lemon , Fresh Cut Potatoes, Green

This study source was downloaded by 100000830038208 from CourseHero.com on 08-18-2021 07:39:18 GMT -05:00

https://www.coursehero.com/file/92920944/UMANG-ASSESMENT2-7maydocx/
 Sauteed Carrots, Pepper Steame Green Chicken Peas,
Spinach, Parslied Cod, d Beans, with Seasoned
Mashed New Stewed Broccoli Herb Mushroo Zucchini,
Potatoes, Potatoes, Tomatoe , Roasted m Sauce, Parisienne
Cauliflowe Italian s, Baked Potatoes, Cauliflowe Potatoes
r Beef Whipped Potato, Farmers r
Potatoes Spanish Sausage
Omelet
Hot Tea, Chilled Hot Tea, Hot Hot Tea, Hot Tea, Hot Tea,
Coffee, Diced Coffee, Tea, Coffee, Coffee, Coffee,
Almond Pears, Almond Coffee, Almond Soya Milk Almond
Milk, Hot Tea, Milk, Soya Milk, Strawberr Milk,
Tomato Coffee, Blueberr Milk, Cranberry y Juice Blueberrie
Juice Soya Milk y Custard Chilled Juice s
Plums Juice

m
er as
Dinner $28.00 per Person

co
Mon Tue Wed Thu Fri Sat Sun

eH w
Spinach Niagara Salisbury Baked Lamb Lemon Roast

o.
Salad, Mix Steak &
rs e Haddock, Stew & Pepper Turkey
Roast Vegetable Gravy, Grilled Vegetable Chicken Breast,
ou urc
Chicken, s, Cauliflowe Zucchini, s, Leg, Glazed
Steamed Sweet-n- r & Paprika Wax Green Carrots,
Broccoli Sour Peppers, Potatoes, Beans & Beans Dijon
o

Chive, Chicken Mashed Oriental Peppers, Oregano Mashed

aC s

Whipped Chop, Potatoes, Vegetable Parmesan , Potatoes

v i y re

Potatoes Buttered Buttered s Potatoes, Roasted ,

, Brussels Corn Seasoned Red Skin Calico
Sprouts, Spinach Potatoes, Corn
Parslied
ed d

Potatoes Sliced
Beets
ar stu

Hot Tea, Hot Tea, Hot Tea, Hot Tea, Hot Tea, Hot Tea, Hot Tea,
sh is

Coffee, Coffee, Coffee, Coffee, Coffee, Coffee, Coffee,

Soya Almond Soya Milk, Almond Soya Milk, Almond Soya
Th

Milk, Milk, Strawberr Milk, Tomato Milk, Milk,

Cranberr Orange y Juice Blueberry Juice Prune Celery
y Juice Juice Juice Juice juice
Dessert $9.90 per Person
Mon Tue Wed Thu Fri Sat Sun
Lemon Poached Chocolat Blueberry Key Lime Blackberr Tropical
Polenta Pears e Panna Pudding Avocado y Cobbler Dessert
Cake Cotta Cake Pie Parfait

This study source was downloaded by 100000830038208 from CourseHero.com on 08-18-2021 07:39:18 GMT -05:00

https://www.coursehero.com/file/92920944/UMANG-ASSESMENT2-7maydocx/
 Retirement village cycle menu analysis
Menu item Menu Amoun Food Food Seles 0
Menu Menu
mix % t Cost % cost price cost revenu
sold e

Breakfast
Breakfast $18 25% 300 29% $5.30 $18.00 $1590 $5400
per person
Lunch
Lunch $25 25% 500 28% $7 $25.00 $3500 $12500
per person
Dinner
Dinner $28 25% 800 28% $8 $28.00 $6400 $22400

m
er as
per person

co
Desserts

eH w
Dessert 25% 1000 30% $3 $9.90 $3000 $9900

o.
$9.90 per rs e
person
ou urc
Total 2600
dishes
sold
o
aC s
v i y re

TOTAL Food
Cost
percentage 28.86% TOTALS $14,49 $50,200
ed d
ar stu
sh is

%
Th

This study source was downloaded by 100000830038208 from CourseHero.com on 08-18-2021 07:39:18 GMT -05:00

https://www.coursehero.com/file/92920944/UMANG-ASSESMENT2-7maydocx/
Powered by TCPDF (www.tcpdf.org)