UNIVERSITI TEKNOLOGI MARA TERENGGANU

FACULTY OF HOTEL AND TOURISM MANAGEMENT

FOOD AND BEVERAGE CONTROL

HTH 250

ASSIGNMENT ON
MENU PRICING USING RECIPE DETAIL AND COST CARD

GROUP: THM1123AA/AB

PREPARED BY:

NAME ID NUMBER
BALQIS NURUL HUSNA BINTI SHAMSOL SHAH RELA 2022619276
FARAH FADHIRA BINTI MD DARUS 2022676802
ELLYSSA NAJWA BINTI ROSDI 2022477608

PREPARED FOR:
MADAM SITI NURHANIFAH BINTI SULONG

SUBMISSION DATE:
21 December 2023

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 TABLE OF CONTENTS

Introduction................................................................................................................................................. 3
Appetizer: Florentine Ciabatta .................................................................................................................. 4
Procedure: .............................................................................................................................................. 5
Main Course: Seared Beef Tenderloin served with Black pepper Sauce accompanied with
Parmesan Crusted Potatoes and Sauteed Garlic Asparagus ................................................................ 6
Procedure ................................................................................................................................................. 8
Procedure: ............................................................................................................................................ 11
Conclusion................................................................................................................................................ 12

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Introduction

As a fine dining restaurant that provides a complete menu, we have selected a Table D'Hôte
Menu that includes an appetizer, a main course, and a dessert. Potato salad is our choice for an
appetizer. We have selected Chicken Cordon Bleu with Sautéed Vegetables, Mashed Potatoes, and
Mustard Cream Sauce as our main course. We choose Cream Cheese Brownies for the dessert.
Guest who come to our restaurant won't have to worry about high costs and poor quality service
because they are able to try the entire meal, from the appetizer to the dessert. In our restaurant,
middle-class to upper-class customers who appreciate food's straightforward but tasty flavours are
our target market.

In addition, our restaurant serves a consistent recipe and technique, and we apply cost cards to
estimate and compute the cost of the different menu items we give to customers. The cost card lists
the price of each product used in the recipe as well as the overall cost of the ingredients for each of
the menu options we have offered.

In the conclusion part, the cost per portion and selling prices for the appetizer, main course, and
dessert at our restaurant will be displayed. We have totaled the costs of these three meals to create
our Table D'Hôte Menu.

3
Appetizer: Florentine Ciabatta

FIGURE 6.2
Recipe Detail and Cost Card
Item Florentine Ciabatta S.P RM246.09
Cost RM83.67
Menu Appetizer F.C% 34%
Yield 10 portion Portion Size 100g Date 20/12/2023

Ingredients Quantity Unit Cost Ext.

(RM)
118 ml 19/250ml RM8.97
Olive oil

Minced 3.50/250g
10 g RM0.14
garlic

Dried basil 4.27 g 11/10g RM4.70

Kosher salt 35/450g

1.42 g RM0.11

Dried 1.42 g 6.40/25g RM0.36

oregano
Crushed red
5.69 g 7.30/250g RM0.17
pepper
flakes

500 g 5.30/250g RM10.19

Ciabatta

Chopped 83 g 29/550g RM4.38

oil-packed
sun-dried
tomato
Chopped 62.5 g 11.80/450 RM1.64
spinach g
375 g 14.50/200
Shredded RM27.19
g
Mozzarella
Pine nuts 83 g 24/125g RM15.94
Chopped 83 g 28/235g RM9.89
roasted sweet
red peppers
Total RM83.67

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Procedure:

1. In a small saucepan, heat oil over medium heat. Add garlic; cook 1 minute.
Remove from heat: stir in seasonings. Cool completely.

2. Preheat oven to 204°C. Place bread on ungreased baking sheets. Bake

until golden brown, 5-7 minutes on each side. Spread with garlic oil.
Top with sun-dried tomatoes, roasted peppers and spinach; sprinkle
with cheese. Bake until cheese is melted, 3-5 minutes longer. Sprinkle
with pine nuts. Serve immediately

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Main Course: Seared Beef Tenderloin served with Black pepper Sauce accompanied with
Parmesan Crusted Potatoes and Sauteed Garlic Asparagus

FIGURE 6.2
Recipe Detail and Cost Card
Item Seared Beef S.P RM2894.32
Tenderloin Menu Main course Cost RM984.07
served with Portion size 227g F.C% 34%
Black pepper Date 20/12/2023
Sauce
accompanied
With
Parmesan
Crusted
Potatoes and
Sauteed
Garlic
Asparagus

Yield 10 portion

Ingredients Quantity Unit Cost Ext.

(RM)
Seared
Beef
Tenderloin

2.27 kg 60/ 500 RM272.40

Tenderloin
g
50 g 1.50/400 RM0.19
Salt g

Olive oil 130 g 14.90/ RM2.58

750g

Black
pepper
Sauce
280 g 12.36/1 RM3.46
Shallot
kg

Olive Oil 70 g 14.90/ RM1.39

750g

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Garlic Cloves 140 g 4.95/500 RM1.39
g
Beef Stock 200 g 42.00/1.5 RM5.60
paste kg
Heavy cream 80 ml 24.90/1L RM1.99

Butter 50 g 10.99/ RM2.42

227g
Salt 10 g 1.50/400g RM0.04

Crushed 50 g 27.50/500 RM2.75

Black g
Peppercorns

Parmesan
Crusted
Potatoes
Medium 1.25 kg 7.75/1kg RM9.69
Potatoes
Extra Virgin 310 g 14.90/750 RM6.16
Olive Oil g
Garlic Cloves 150 g 4.95/500g RM1.49
Parsley 150 g 19.20/1kg RM2.88
Leaves
Parmesan 150 g 25.00/100 RM28.80
Cheese g
Red pepper 80 g 17.00/500 RM2.72
flakes g
Salt 50 g 1.50/400g RM0.19

Sauteed
Garlic
Asparagus
Butter 70 g 10.99/ RM3.39
227g
Asparagus 330 g 45.60/1 RM15.05
kg
Garlic Cloves 115 g 4.95/500g RM1.14

Total RM365.72

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Procedure

1. Firstly, prepared the seared beef tenderloin by preheat the oven to 177℃. Then
lightly sprinkle each tenderloin with salt on all sides. Heat olive oil in a pan over
medium heat and sear each side of the steak for 2 minutes. Remove pan from
the stove, place the tenderloin in the oven and cook for 6 to 8 minutes for medium
rare. Remove tenderloin from the pan and let it rest for 5 minutes before cut it into
fillet to serve.

2. Second, to prepared the black pepper sauce, using the same pan, add the shallot
and garlic and cook in butter for about 2 minutes. Then pour the beef stock into
the pan and allow it to reduce. Add the peppercorns to suit the taste. Add the
heavy cream and stir well into the sauce, keeping the pan on low heat to allow
the sauce thicken, stirring constantly.

3. Third, start with a large bowl and add the olive oil, garlic, parsley, salt, red pepper
flakes and half of the grated Parmesan cheese. Give it a good mix and it should
be a thick paste consistency. Then prepare the potatoes by cutting them and toss
the potatoes into the marinade bowl and give it a good mix so they coated on
both side.

4. To a plate add the remaining Parmesan cheese and then dip the cut side on the
potatoes into the Parmesan. The potatoes should be covered with parmesan on
the inside. Oil a baking sheet and place potatoes facing downwards. Brush any
leftover mixture and bake in the oven for 40-50 minutes.

5. Lastly, start with melt butter in a large skillet over medium-high heat to prepared
the sauteed garlic asparagus. Then add asparagus spears and garlic, cover and
cook the asparagus until it tender, for about 5 to 10 minutes

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6. Served to guest 227g of seared beef tenderloin, 50g black pepper sauce, 125g
of Parmesan crusted potatoes and 33g of sauteed garlic asparagus.

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Dessert: Cream Cheese Brownies
FIGURE 6.2
Recipe Detail and Cost Card
Item Cream Cheese S.P RM75.59
Brownies Cost RM25.70
Menu Dessert F.C% 34%
Yield 8 portion Portion size 2 squares Date 20/12/2023

Ingredients Quantity Unit Cost Ext.

(RM)
Brownies

Flour 100 g 3.80/1 RM0.38

kg
Unsalted 150 g 12.50/250 RM7.50
butter g

Dark chocolate 200 g 5.90/200 RM5.90

g

Castor sugar 250 g 3.00/500 RM1.50

g

Vanilla 5 ml 3.30/25 RM0.66

ml

Eggs 210 g 13.80/2100 RM1.38

g

Cream cheese
Cream cheese 150 g 11.50/250 RM6.90
g
Castor sugar 60 g 3.00/500 RM0.36
g
Egg 70 g 13.80/2100 RM0.46
g

Vanilla 5 ml 3.30/25 RM0.66

ml

Total RM25.70

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Procedure:

1. Heat the oven to 180°C. Melt the butter and the chocolate in a large heatproof bowl
set over a pan of barely simmering water, stirring occasionally (don’t let the bowl touch
the water). Remove the bowl from the heat and cool slightly.

2. Stir the sugar, vanilla and a pinch of salt into the chocolate mix, then beat in the eggs
using a wooden spoon or electric hand mixer until smooth.

3. For the cream cheese, beat the cream cheese in a mixing bowl until smooth, then mix
in the sugar, egg and vanilla.

4. Spoon the chocolate mix into the tin, then pour over the marbling mix and use a knife
to cut through both mixes for a marbled effect.

5. Bake for 30 minutes, but keep an eye on the brownies as you may need to cover the
tin with foil for the last 10 minutes of cooking if they start to brown too much.

6. Cool in the tin, then cut into 16 squares.

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Conclusion
Menu Cost per portion Selling price per portion

= RM83.67 ÷ 10 = RM8.37 ÷ 34%

= RM8.37 = RM24.62

Appetizer: Florentine Ciabatta

= RM365.72 ÷ 10 = RM36.57 ÷ 34%

= RM36.57 = RM107.56

Main Course: Seared Beef

Tenderloin served with Black
pepper Sauce accompanied with
Parmesan Crusted Potatoes and
Sauteed Garlic Asparagus

= RM25.70 ÷ 8 = RM3.21 ÷ 34%

= RM3.21 = RM9.44

Dessert: Cream Cheese

Brownies

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 Lastly, we are very proud to be able to complete this group assignment within the set time.
After doing the calculations, we think that our business can be successful when we are with similar
business competitors. With that, we strive to fulfill our services according to the wishes, desires,
and customer needs. Below shows the total selling price of our Table D'Hôte menu for one person:

= RM 24.61 + RM107.56 + RM9.44

= RM 141.61

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