Task 4

Degustation
Menu
Nova Restaurant
Degustation Menu $50
SALAD
Chicken and Mango Salad
(This tangy salad is made by combining Thai-style rice noodles, shredded
chicken, mango slices and fresh greens)

STARTER
Tandoori chicken with mango salsa
(Tasty tandoori chicken served with the mango salsa, steamed rice)

Mains
Slow cooker mango chicken
(Creamyl chicken curry with chicken thighs, mango and coconut cream)
Palak Paneer
(Fresh Spinach and cheese, spiced and cooked with butter)

Dessert
Mango macadamia ice-cream cake
(ice-cream cake with chopped mango, coconut and nuts)
Part F
Standard Recipe Cards
 Standard Recipe Card

Chicken & mango

Name of dish: salad Portion #: 4
Ref.source: Taste.com.au
$11.6
Total Cost: Portion size: 200

Portion Cost: $2.9 Sale Price at

%
( Food Cost) 30%

$10 Food Cost %

Sales Price 30%
Commodities
Weight Actual
Item Specification kg/l/Unit Cost per kg/l/Unit cost
rice noodles Chang's 0.1 KG $8 KG $0.8
Thai-style 
classic salad 0.1 KG $9 KG $0.9
red onion halved, 0.1 KG $4 KG $0.4
thinly sliced
Italian dressing 0.2 KG $10 KG $2
barbecued chicken 0.5 KG $10 KG $5
Mangoes peeled, 0.5 KG $5 KG $2.5
sliced

Total Cost $11.6

 Portion
Cost $2.9

Method:

Steps:
1. Place noodles in a large heatproof bowl. Cover with boiling water and let
soak for 15 mins until tender. Drain noodles, rinse under cold water and
drain again. Return to bowl.
2. Then, remove chicken from carcass and shred meat. Mix shredded chicken
to noodles with remaining ingredients and toss to combine. Transfer salad
to serving bowls.
 Standard Recipe Card

Tandoori chicken
Name of dish: with mango salsa Portion #: 4
Ref.source: Taste.com.au

Total Cost: $13.75 Portion size: 215gms

Portion Cost: $3.44 Sale Price at

%
( Food Cost) 30%

$11 Food Cost %

Sales Price 30%
Commodities
Weight Actual
Item Specification kg/l/Unit Cost per kg/l/Unit cost
chicken thigh fillets 0.9 KG $11 KG $9.9
tandoori paste KG $7 KG $0.35
0.05
red onion 0.1 KG $5 KG $0.5
Kensington Pride mango peeled, 0.2 KG $7 KG $1.4
finely
chopped
Steamed basmati rice 0.2 KG $8 KG $ 1.6

Total Cost
$13.75

Portion
Cost $3.44
Method:

Steps:
1. Combine the chicken, tandoori paste and yoghurt in a medium bowl.
Cover with plastic wrap and place in the fridge for 15 mins to develop the
flavours.
2. Combine the mango, onion, chilli, coriander and lemon juice in a bowl.
3. Thread chicken evenly among 12 small bamboo skewers. Heat oil in a large
frying pan over medium heat. Cook skewers, turning, for 8 mins or until
cooked. Transfer to serving plates. Serve with the mango salsa, steamed
rice.
 Standard Recipe Card

Slow cooker
mango chicken
Name of dish: Portion #: 4
Ref.source: Taste.com.au
$22.5
Total Cost: Portion size: 250gm
$5.6
Portion Cost: Sale Price at $18
%
( Food Cost)

$18 Food Cost %

Sales Price 30%
Commodities
Weight Actual
Item Specification kg/l/Unit Cost per kg/l/Unit cost
yellow curry paste 0.1 KG $7 KG $0.7
Chicken Thigh trimmed, 1.5 KG $10 KG $15
halved
crossways
frozen mango cheeks, 0.5 KG $8 KG $4
partially
thawed,
coarsely
chopped
red capsicum thickly 0.1 KG $6 KG $0.6
sliced
red onion cut into 0.2 KG $5 KG $1
wedges
coconut cream 0.2 KG $6 KG $ 1.2

Total Cost $22.5

 Portion
Cost $5.6

Method:

Steps:
1. Combine the curry paste and turmeric in a large bowl. Add the chicken,
season and toss well to combine. Set aside.
2. Place half the mango in a food processor and process until smooth.
Transfer to the bowl of a slow cooker. Stir in 80ml (1/3 cup) water. Top
with capsicum, onion, ginger and garlic.
3. Add coconut cream to the slow cooker. Cover and cook on High for 1 hour
or until the sauce thickens slightly. Stir in the remaining mango along with
the sugar. Cook for a further 10 minutes or until the mango has warmed
through. Turn off slow cooker and set aside for 5 minutes to rest.
4. Divide rice among serving plates. Add chicken and sprinkle with with green
shallots, coriander and chilli. Serve with lime wedges.
 Standard Recipe Card

Palak paneer
Name of dish: Portion #: 4
Ref.source: Taste.com.au
$16
Total Cost: Portion size: 440gms

Portion Cost: $4 Sale Price at

% 30
( Food Cost)

$13 Food Cost %

Sales Price 30
Commodities
Weight Actual
Item Specification kg/l/Unit Cost per kg/l/Unit cost
Green chillies Small 0.56 Kg $5.35 Kg $3
Spinach Fresh 0.02 Kg $100 Kg $2
Garlic Cloves 0.285 Kg $364 Kg $4
Paneer Cubes 0.385 Kg $12.9 Kg $5
cheese Cubes 0.3 Kg $6.66 Kg $2

Total Cost $16

Portion
Cost $4
Method:
Step1
Cut the spinach in the large pieces. Put oil in the pan put chillies, than spinach boil them after that cool them for 5
min. and salt mix all things properly.
Step 2
Fry cheese unitl it becomes brown. Put aside. Put all spinach mix, tomato pulp, salt mix them properly add water if
required.
Step3
Cook them for 10 min add cheese. Serve them
 Standard Recipe Card

Mango macadamia
ice-cream cake
Name of dish: Portion #: 6
Ref.source: Taste.com.au

Total Cost: $24 Portion size: 200gms

Portion Cost: $4 Sale Price at

%
( Food Cost) 30%

$13 Food Cost %

Sales Price 30%
Commodities
Weight Actual
Item Specification kg/l/Unit Cost per kg/l/Unit cost
butternut snap biscuit 0.2 KG $6 KG $1.2
macadamia nuts dry-roasted 0.1 KG $6 KG $0.6
white rum 0.1 KG $20 KG $2
mango cheeks drained 0.8 KG $10 KG $8
vanilla ice-cream 0.8 KG $9 KG $7.2
passionfruit sorbet 0.5 KG $10 KG $5

Total Cost $24

Portion
Cost $4

Method:
Steps:
1. Line a 7cm-deep, 21cm x 11cm (base) loaf pan with 2 layers of foil,
allowing a 5cm overhang on long sides.
2. Place biscuits and half the nuts in a processor. Process until fine crumbs
form. Add butter. Process until combined. Press mixture into base of
prepared pan. Freeze for 30 minutes.
3. Meanwhile, place rum, sugar and half the mango in a processor. Process
until smooth. Set aside. Chop remaining mango.
4. Place ice-cream, chopped mango, coconut, remaining nuts and 1/2 cup
rum mixture in a bowl. Stir to combine. Spoon over biscuit base. Freeze for
3 hours or until set.
5. Soften sorbet in a bowl. Fold through remaining rum mixture. Spoon over
ice cream mixture. Cover and freeze overnight or until firm. Remove pan
from freezer. Turn out onto a plate. Remove foil. Stand for 5 to 10 minutes
before slicing. Serve.
Part E -Yield Test for All
Ingredients
Yield Test Reference Sheet

Commodity $ / kg Trimmings Net Yield/ kg Net cost/kg

Beans 2.95 16% 0.840 3.51
Broccoli 4.85 24% 0.760 6.38
Carrots 1.40 16% 0.840 1.67
Cauliflower 5.75 22% 0.780 7.37
Kohlrabi 4.28 32% 0.680 6.29
Spinach 10.60 18% 0.820 12.93
Onions 2.45 14% 0.860 2.85

Sirloin 16.80 26% 0.740 22.70

Loin of Pork 14.80 14% 0.860 17.21
Leg of Lamb 8.90 27% 0.730 12.19

To calculate a menu effectively the net yield must be considered to order the correct quantities.
To do so correctly, the trimmings are weighed.
If you buy one kilogram of carrots for $1.40 per Kg and have peelings and offucts weighing 0.160 Kg, then you will obtain 840 g of peeled carrots.
Therefore these 840 g of carrots cost you now $1.40.
Therefore to work out the price for 1 kg of peeled Carrots , the trimming percentage has to be added
to the original price for 1 kg of unpeeled carrots.

Example: $ per kg Trimmings Net Yield Net cost/kg

Carrots 1.40 16% 840 g 1.62

1000 g Carrots = $ 1.40

16% of 1000 g = 1000 x 16 : 100 = 160 g
1000 g (Carrots) - 160 g (Trimmings) = 840 g

Therefore these 840 g of peeled carrots will now still cost $ 1.40

To obtain now the price for 1 kg of peeled carrots we need to establish the following formula

0.840 kg = $ 1.40
1.000 kg = $ X

X = (1.000 x 1.40) / 0.840

X = 1.40 / 0.840

X = 1.666

X = 1.67

The price for 1 kg of peeled carrots is $ 1.67

Commodity $ / kg Trimmings Net Yield/ kg Net cost/kg Portions /kg Net Portion Cost/ $
Vegetables
Beans 2.95 16% 0.840 3.51 0.100 0.35
Broccoli 4.85 24% 0.760 6.38 0.100 0.64
Carrots 1.40 16% 0.840 1.67 0.100 0.17
Cauliflower 5.75 22% 0.780 7.37 0.100 0.74
Kohlrabi 4.28 32% 0.680 6.29 0.100 0.63
Spinach 10.60 18% 0.820 12.93 0.100 1.29
Onions 2.45 14% 0.860 2.85 0.050 0.14
Meat
Sirloin 16.80 26% 0.740 22.70 0.280 6.36
Loin of Pork 14.80 14% 0.860 17.21 0.250 4.30
Leg of Lamb 8.90 27% 0.730 12.19 0.250 3.05

Waste percentages
records
Poultry
Yiel Wast
  d e    
Quail     Total weight 190
  53%   Quail meat 100
    47% Quail bones 90
         
Chicken     Total weight 990
  56%   Chicken meat 550
    44% Chicken bones 440
  23%   Maryland 230
  12%   Thigh 120
  11%   Drumsticks 110
  6%   Wings 55

Lamb        
Short leg     Total weight 1360
  27%   Trimmed meat 370
  15%   Shank 200
    58% Bones & Sinews 790

Beef        
Striploin     Total weight 2890
  87%   Trimmed meat 2510
    13% Sinews 380
      Roast trim 691
    15% Trimmings 103
      Larder trim 1170
    29% Trimmings 334
Rabbit        
Short leg     Total weight 1098
  58%   Trimmed meat 642
  32%   Legs 350
Shoulders
  10%   deboned 110
  11%   Fillet & loin 117
    4% Fat 40
    38% Bones & Sinews 416

Seafood        
Cuttlefish     Total weight 140
  43%   Cuttlefish meat 60
    57% Waste 80

Octopus     Total weight 400

  68%   Octopus meat 270
    33% Waste 130

Stargazer     Total weight 1583

  32%   Stargazer fillets 503
    68% Waste 1080

Flounder     Total weight 178

  53%   Flounder fillets 95
    47% Waste 83

Trout     Total weight 0.512

  50%   Trout fillets 0.258
    50% Waste 0.254

Sting ray wings   Total weight 1.34

  61%   Ray fillets 0.817
    39% 0.523

Vegetables        
Carrots   100% Total weight 216
  83% 17% Peeled 180
  51% 49% Squared 110
      Peeled weight 32
  38% 63% Turned weight 12

Potatoes     Total weight 188

  47% 53% Peeled weight 89
Parisienne Potatoes Peeled weight 111
  86% 14% Parisienne 96

Parmentier Potatoes Peeled weight 174

  32% 68% Parmentier 56

Turned Potatoes   Peeled weight 128

  27% 73% Turned 35

Cos Lettuce     Total weight 300

  87% 13% Cleaned weight 260

Cabbage     Total weight 883

  84% 16% Cleaned weight 744

Cabbage red   Total weight 774

  71% 29% Cleaned weight 546

Watercress     Total weight 255

  32% 68% Cleaned weight 82

Mint     Total weight 30

  33% 67% Cleaned weight 10

Onions     Total weight 266

  83% 17% Peeled weight 222

      Peeled weight 184

  79% 21% Onion dice 146

      Peeled weight 184

  92% 8% Onion slice 170

Fruit        
Tangelos     Total weight 800
  31% 69% Juice 250
PART F
Identifying the customer and customer preferences for creating
menus

(i) Type of customers – Customers at Nova restraunt include

those in the age group of around 15 to 80 years. Both teen
agers and aged people are part of the customer segment at the
restaurant. The foodies, the couples, the family, Lower to
Upper class all come here. Culturally also the profile is quite
diverse. Customers from all communities visit here.

(ii) Cuisine Style (s) – English, Indian and Italian

(iii) Menu Types used in the establishment- Degustation Menu

(iv) Best-selling menu items

Best Selling menu Example Cost

item
Starter Tandoori chicken with $11
mango salsa
(Tasty tandoori
chicken served with
the mango salsa,
steamed rice)
Main Slow cooker mango $18
chicken
 (Creamy chicken curry
with chicken thighs,
mango and coconut
cream)
Dessert Mango macadamia $13
ice-cream cake
(ice-cream cake with
chopped mango,
coconut and nuts)

(v) Most profitable menu items (Example + Profit)

Best Example Profit

Profitable menu
item
Starter Tandoori chicken with $8
mango salsa
(Tasty tandoori
chicken served with
the mango salsa,
steamed rice)
Main Slow cooker mango $12
chicken
(Creamy chicken curry
with chicken thighs,
mango and coconut
cream)
Dessert Mango macadamia $9
ice-cream cake
(ice-cream cake with
chopped mango,
coconut and nuts)
Part G

Customer feedback form

Customer Name- Hena Contact No- 123411221

1.On a scale of 1 to 5, how satisfied are you by the service of

Nova Restaurant? 1 being least satisfied; 5 being most
satisfied.
3

2.On a scale of 1 to 5, how satisfied are you by the food

served of Nova Restaurant? 1 being least satisfied; 5 being
most satisfied
4
3. On a scale of 1 to 5, how satisfied are you by the
ambience of Nova Restaurant? 1 being least satisfied; 5
being most satisfied
5
4. On a scale of 1 to 5, how satisfied are you by the staff of
Nova
Restaurant? 1 being least satisfied; 5 being most satisfied
4
5. On a scale of 1 to 5, how was your overall experience at
Nova Restaurant? 1 being least satisfied; 5 being most
satisfied
3
Additional Comments- The service provided by waiters was very
slow.
Customer feedback form
Customer Name- Sam Contact No- 1154584741

1. On a scale of 1 to 5, how satisfied are you by the service

of Nova Restaurant? 1 being least satisfied; 5 being most
satisfied.
3

2. On a scale of 1 to 5, how satisfied are you by the food

served of Nova Restaurant? 1 being least satisfied; 5
being most satisfied
4
3. On a scale of 1 to 5, how satisfied are you by the
ambience of Nova Restaurant? 1 being least satisfied; 5
being most satisfied
5
4. On a scale of 1 to 5, how satisfied are you by the staff of
Nova
Restaurant? 1 being least satisfied; 5 being most satisfied
4
5. On a scale of 1 to 5, how was your overall experience at
Nova Restaurant? 1 being least satisfied; 5 being most
satisfied
3
Additional Comments- Staff is polite but is very slow at their
service.
Part J
Manager feedback
Hi team
I have seen the reviews of the customers and every third customer is
pointing out at the slow service of the staff. We really need to work on
this. Co-ordination and time management is an important aspect of
food industry. Training will be provided on extra hours to help you all
overcome this. Chef you also need to work the food production process
it should be fast. Let’s improve our service quality.

Part K
What Improvements can be
made for degustation menu
Let’s apply more ingredients to food to make them tastier. Let’s
introduce new innovative dishes to the menu to attract more
customers. Also work on our menu provide more detailed information
on the ingredients in the menu. Introduce items that meet special need
and dietary requirements of customers.