Assignment Activity-Assessment 2

Instructions for the students

This assignment will form part of the assessment for this subject and must be completed in
an original and professional manner - including an index and a bibliography.
All menus must have descriptions of dishes using appropriate culinary terms and prices per dish or per menu.

This assignment MUST be your own work using your OWN words and may be completed
in the spaces provided or with a printed computer-based document.
Remember, cheating and plagiarism are considered a breach of academic misconduct,
and will be dealt with seriously.
If it is completed using a computer-based printed document, please include a heading stating the following:
Unit code: SITHKOP002 Plan and Cost Basic Menus
Your name
Your student I.D.:
Date of submission/due date:
Trainer’s name:

*Make sure you ADD GST

The due date for submission of the Assignment Activities is on

• Dishes maybe repeated throughout the different types of menus – must meet the menu criteria –
check with your trainer if unsure.
• Ensure you retain a copy of all your recipes and menus for future use.

Assignment Activity 3 [Breakfast Buffet]

Develop a breakfast buffet menu suitable for the customer profile you have identified in Assignment 1.
Complete the breakfast buffet menu for ten (10) dishes. All recipes provided must be properly costed and
the food cost percentage must not exceed 28%.

All recipes must use standard recipe format.

Remember to
• Use appropriate units of measurement (metric system).
• Recipes must be for 10 or more portions.
• Recipe sources must be referenced.
 All recipes must use standard recipe format.
Remember to
• Use appropriate units of measurement (metric system).
• Recipes must be for 10 or more portions.
• Recipe sources must be referenced.
 Recipe Costing Template
Recipe:
Menu: Buffet
Author: Date:
Number of Portions: Cost Menu Price with GST:
Serving Size: Cost per Portion: Food Cost % Budget: 28.0%
Unit of Measure Per Person: Cost per Recipe: Food Cost % Actual:
Margin per Portion: Ideal Selling Price:
Actual GST: $0.00 10% GST:
Menu Price without GST: $0.00 Including GST:
EP = Edible Portion after Trim AP$ = As Purchased cost (out of the box) EP$ = Edible Portion Cost
Recipe Quantity (EP) Yield Costing
Recipe
AP$ / Cost
Ingredients Specification Quantity Unit Unit Yield % EP$ / Unit
Unit

Procedure:

Reference:
 Recipe Costing Template
Recipe:
Menu: Buffet
Author: Date:
Number of Portions: Cost Menu Price with GST:
Serving Size: Cost per Portion: Food Cost % Budget: 28.0%
Unit of Measure Per Person: Cost per Recipe: Food Cost % Actual:
Margin per Portion: Ideal Selling Price:
Actual GST: $0.00 10% GST:
Menu Price without GST: $0.00 Including GST:
EP = Edible Portion after Trim AP$ = As Purchased cost (out of the box) EP$ = Edible Portion Cost
Recipe Quantity (EP) Yield Costing
Recipe
AP$ / Cost
Ingredients Specification Quantity Unit Unit Yield % EP$ / Unit
Unit

Procedure:

Reference:
 Recipe Costing Template
Recipe:
Menu: Buffet
Author: Date:
Number of Portions: Cost Menu Price with GST:
Serving Size: Cost per Portion: Food Cost % Budget: 28.0%
Unit of Measure Per Person: Cost per Recipe: Food Cost % Actual:
Margin per Portion: Ideal Selling Price:
Actual GST: $0.00 10% GST:
Menu Price without GST: $0.00 Including GST:
EP = Edible Portion after Trim AP$ = As Purchased cost (out of the box) EP$ = Edible Portion Cost
Recipe Quantity (EP) Yield Costing
Recipe
AP$ / Cost
Ingredients Specification Quantity Unit Unit Yield % EP$ / Unit
Unit

Procedure:

Reference:
 Recipe Costing Template
Recipe:
Menu: Buffet
Author: Date:
Number of Portions: Cost Menu Price with GST:
Serving Size: Cost per Portion: Food Cost % Budget: 28.0%
Unit of Measure Per Person: Cost per Recipe: Food Cost % Actual:
Margin per Portion: Ideal Selling Price:
Actual GST: $0.00 10% GST:
Menu Price without GST: $0.00 Including GST:
EP = Edible Portion after Trim AP$ = As Purchased cost (out of the box) EP$ = Edible Portion Cost
Recipe Quantity (EP) Yield Costing
Recipe
AP$ / Cost
Ingredients Specification Quantity Unit Unit Yield % EP$ / Unit
Unit

Procedure:

Reference:
 Recipe Costing Template
Recipe:
Menu: Buffet
Author: Date:
Number of Portions: Cost Menu Price with GST:
Serving Size: Cost per Portion: Food Cost % Budget: 28.0%
Unit of Measure Per Person: Cost per Recipe: Food Cost % Actual:
Margin per Portion: Ideal Selling Price:
Actual GST: $0.00 10% GST:
Menu Price without GST: $0.00 Including GST:
EP = Edible Portion after Trim AP$ = As Purchased cost (out of the box) EP$ = Edible Portion Cost
Recipe Quantity (EP) Yield Costing
Recipe
AP$ / Cost
Ingredients Specification Quantity Unit Unit Yield % EP$ / Unit
Unit

Procedure:

Reference:
 Recipe Costing Template
Recipe:
Menu: Buffet
Author: Date:
Number of Portions: Cost Menu Price with GST:
Serving Size: Cost per Portion: Food Cost % Budget: 28.0%
Unit of Measure Per Person: Cost per Recipe: Food Cost % Actual:
Margin per Portion: Ideal Selling Price:
Actual GST: $0.00 10% GST:
Menu Price without GST: $0.00 Including GST:
EP = Edible Portion after Trim AP$ = As Purchased cost (out of the box) EP$ = Edible Portion Cost
Recipe Quantity (EP) Yield Costing
Recipe
AP$ / Cost
Ingredients Specification Quantity Unit Unit Yield % EP$ / Unit
Unit

Procedure:

Reference:
 Recipe Costing Template
Recipe:
Menu: Buffet
Author: Date:
Number of Portions: Cost Menu Price with GST:
Serving Size: Cost per Portion: Food Cost % Budget: 28.0%
Unit of Measure Per Person: Cost per Recipe: Food Cost % Actual:
Margin per Portion: Ideal Selling Price:
Actual GST: $0.00 10% GST:
Menu Price without GST: $0.00 Including GST:
EP = Edible Portion after Trim AP$ = As Purchased cost (out of the box) EP$ = Edible Portion Cost
Recipe Quantity (EP) Yield Costing
Recipe
AP$ / Cost
Ingredients Specification Quantity Unit Unit Yield % EP$ / Unit
Unit

Procedure:

Reference:
 Recipe Costing Template
Recipe:
Menu: Buffet
Author: Date:
Number of Portions: Cost Menu Price with GST:
Serving Size: Cost per Portion: Food Cost % Budget: 28.0%
Unit of Measure Per Person: Cost per Recipe: Food Cost % Actual:
Margin per Portion: Ideal Selling Price:
Actual GST: $0.00 10% GST:
Menu Price without GST: $0.00 Including GST:
EP = Edible Portion after Trim AP$ = As Purchased cost (out of the box) EP$ = Edible Portion Cost
Recipe Quantity (EP) Yield Costing
Recipe
AP$ / Cost
Ingredients Specification Quantity Unit Unit Yield % EP$ / Unit
Unit

Procedure:

Reference:
 Recipe Costing Template
Recipe:
Menu: Buffet
Author: Date:
Number of Portions: Cost Menu Price with GST:
Serving Size: Cost per Portion: Food Cost % Budget: 28.0%
Unit of Measure Per Person: Cost per Recipe: Food Cost % Actual:
Margin per Portion: Ideal Selling Price:
Actual GST: $0.00 10% GST:
Menu Price without GST: $0.00 Including GST:
EP = Edible Portion after Trim AP$ = As Purchased cost (out of the box) EP$ = Edible Portion Cost
Recipe Quantity (EP) Yield Costing
Recipe
AP$ / Cost
Ingredients Specification Quantity Unit Unit Yield % EP$ / Unit
Unit

Procedure:

Reference:
 Recipe Costing Template
Recipe:
Menu: Buffet
Author: Date:
Number of Portions: Cost Menu Price with GST:
Serving Size: Cost per Portion: Food Cost % Budget: 28.0%
Unit of Measure Per Person: Cost per Recipe: Food Cost % Actual:
Margin per Portion: Ideal Selling Price:
Actual GST: $0.00 10% GST:
Menu Price without GST: $0.00 Including GST:
EP = Edible Portion after Trim AP$ = As Purchased cost (out of the box) EP$ = Edible Portion Cost
Recipe Quantity (EP) Yield Costing
Recipe
AP$ / Cost
Ingredients Specification Quantity Unit Unit Yield % EP$ / Unit
Unit

Procedure:

Reference:
Menu Price Balance
Food Cost % Budget: 28.0%
Buffet
Number of Total Food
Menu Items Portion Cost Menu Price Food Cost% Margin
Portions Cost
$0.00 0
$0.00 0
$0.00 0
$0.00 0
$0.00 0
$0.00 0
$0.00 0
$0.00 0
$0.00 0
$0.00 0
Totals $0.00 $0.00 0.0% 0 $0.00 $0.00
0 0 0 0 0

Avg Menu Avg Food Cost Number of Total Food Total Sales
Avg Portion Costs
Prices % Portions Cost Margin
- $0.00 - 0 $0.00 $0.00