ASSESSMENT This pack has been put together to provide and guide you through the requirements needed to successfully complete the Catering Control Assignment. Your requirement is to fully and correctly complete every section in this folder as per assessment criteria. This folder must be returned fully completed to Regency Cookery Division to be formally assessed on the given date. Important: Read through the whole project at least once before you attempt any of the exercises. Take note of the information given to you. Exercise sheets are provided in some sections as an example only, you are required to generate your own work. The project contents must be typed/word processed, hand-written material for some sections will only be accepted if it is neat and easy to read. Notes: WHITE/2007 MENU PLANNING FORMAT 10/05/2022
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ASSESSMENT
This pack has been put together to provide and guide you through the requirements needed to successfully complete the Catering Control Assignment.Your requirement is to fully and correctly complete every section in this folder as per assessment criteria.This folder must be returned fully completed to Regency Cookery Division to be formally assessed on the given date.
Important:Read through the whole project at least once before you attempt any of the exercises. Take note of the information given to you.Exercise sheets are provided in some sections as an example only, you are required to generate your own work.The project contents must be typed/word processed, hand-written material for some sections will only be accepted if it is neat and easy to read.
Notes:
WHITE/2007 MENU PLANNING FORMAT 9/04/2023
ASSESSMENT CRITERIA SHEET
The requirements for this section are:
To carefully read the assessment sheet, and correctly follow the criteria for each section to enable you to successfully complete the project.
Group Number_________ Roll No:_________________ Due Date:_____________
Menu Possible mark Achieved MarkOriginality of menu & logo 4 ptsOriginality of menu content 4 ptsCulinary balance of menu content 4 ptsPricing strategy 4 pts Clarity of font and menu descriptions 4 ptsQuality of final menu presentation 2 ptsCorrect Spelling 2 ptsTotal 24 pts
Standard recipe CardsQuality of overall presentation 2 ptsFood specifications 4 ptsAccuracy of overall costing, percentage & menu price calculation 4 ptsClarity of written methodology for food preparation processes 4 ptsAdherence to metric measurements of food products & number of serves 2 ptsQuality of food presentation: photos or drawings 2 pts Total 18 pts
Culinary balance sheets for all menu items/Menu Evaluation 5 ptsTotal 5 pts
Yield TestCorrect cost per kilogram 1 ptCorrect total cost 1 ptCorrect saleable weight 1 ptCorrect new cost per kilogram 1 ptCorrect cost factor 1 ptTotal 5 pts
Kitchen Design – not to scaleFloor plan: clarity, adaptation relevant to the proposed menu 2 ptsFloor plan: equipment specification 2 ptsFloor plan: quality of drawing’s presentation 2 ptsTotal 6 pts
Staff allocation - kitchen Weekly roster and working times for individual staff members 4 ptsDuty description for staff members 4 ptsTotal 8 pts
Catering Control Rostering 23Catering Control Roster 24Catering Control – Customer Profile 25
Bibliography 26
Note: a contents page will need to be included in your assessment
5
INTRODUCTION/PERSONAL PROFILE
The requirements for this section are:
A short essay of 300 words justifying:
-The choice of ingredients- Style of presentation-Type of cuisine that you have selected for your restaurant-Include personal influences such as:
Your practical skillsSocial background, Specific interest, Knowledge of ingredients, commodities Economical constraintsDemographics of your customer profileAvailability of produce Geographical constraints.
Notes:
6
RESTAURANT PROFILE
The requirements for this Section are:
A short essay of 300 words describing the type of establishment, the location, the décors, the size, the seating capacity and the reasons for the style of menu you are offering.
Notes:
7
CUSTOMER PROFILE
The requirements for this section are:
To submit hours of trading:Days per weekTimes per dayAverage number of customers number per serviceperiod Average customer expenditure per head per service periodAverage total revenue per week.(food sales only)
Notes:
8
Trading Day / Opening Time
Daystrading
Mon Tue Wed Thu Fri Sat Sun
Lunch Times 12-2 12-2 12-2 12-2 12-2 12-2 12-2
Dinner times 6-9 6-9 6-9 6-9 6-9 6-9 6-9
Expected customer turnover
Average customer per service
Mon Tue Wed Thu Fri Sat Sun
Lunch 50 50 50 50 50 50 50
Dinner 60-80 60-80 60-80 60-80 60-80 60-80 60-80
Expected revenue per day per week
Average expense per customer per lunch
Mon Tue Wed Thu Fri Sat Sun
Lunch
Dinner
Total per day
Weekly Total
9
BUSINESS LOGO DESIGN
The requirements for this section are:
Design a business logo for your restaurant, the logo should identify the establishment you are creating.Explain in 100 words the reasons and influences leading to the selection of your design.The logo needs to appear on your menu.
Notes:
10
MENU DESIGN
The requirements for this section are:
To produce a menu comprising the following menu items:
6 Entrees (A selection of hot and cold, 1soup and or 1 composite salad can be included) 6 Main-Courses (A selection of meat, seafood, poultry, and vegetarian dish must all be included)6 Desserts (A selection of hot and cold desserts)
The menu must be presented as a section of your folder on A4 paper. You must design a menu suitable to be presented in an A La Carte Restaurant.The menu must be typed/word processed. A variety on one dish is acceptable, for example: Oyster Natural, Kilpatrick, Mornay, although it must be shown under one heading, different selling prices need to be included.The menu must not contain a duplication of the main ingredients between entrees and main coursesEach dish on the menu must be appropriately described, as much as it is possible in English. Investigate as much as possible the availability of local and fresh ingredients.Main-Course items need to include accompaniments, for example: Slow Roasted Salmon Fillet with a Peter Lehman Barossa Shiraz Grenache Beurre Rouge, Sauteed Kifler Potatoes.Each menu items must include a selling price on the menu card.
Notes:
11
MENU EVALUATION AND CULINARY BALANCE
The requirements for this section are:
To analyse the menu items as per the balance evaluation sheet.In 100 words to assess the overall contents of your menu as per the balance evaluation sheet.
Notes:
12
Menu Item Culinary Balance / EvaluationName:Group: Lecturer:
Menu Item Ingredient Colours
Major Ingredients Major Flavour Hot / ColdLight / Heavy
Cooking Method Texture of Main Ingredients
WHITE/2007 MENU PLANNING FORMAT 9/04/2023
STANDARD RECIPES
The requirements for this section are:
Prepare and cost six individual menu items on standard recipes cards.
Select 2 items from your entrees, Select 2 items from your main-courses Select 2 items from your desserts.Each standard recipe must be for 10 serves (portions)Include ingredient specificationsAll standard recipes must be in metric weightsInclude all accompaniments and saucesEach standard recipe must be accompanied with the correct method of preparation and pictureAll standard recipes must be typed/word processedAll standard recipes must be correctly calculated, and include a portion cost , selling price and food cost %.
To correctly conduct and record a yield test on an uncooked product. Select one item from your standard recipes, eg, fillet of beef, beans, potatoes, or whiting. Weight correctly the product before and after processing.Record all percentagesCost per kg, total pricesTrimmed weight and saleable weightNew cost per kg and the cost factor.
To design a commercial kitchen suitable for your establishment and adapted to your menu.Include the following information:
A floor plan to the kitchenCold and hot preparation areasMajor equipment placement and identificationAppropriate refrigeration/freezer spaceStaff entry, services and exit from restaurantCommercial dishwashing areaCrockery storageDry good storage
Notes:
19
Kitchen Design Examples
20
JOB DESCRIPTION, ROSTER AND CUSTOMER PER HOUR
The requirements for this section are:
To provide a specific job description for all full time or casual positions in the kitchen.Customer per hour.A working roster showing specific hours for all services, lunch/ dinner during your trading times.The information submitted in this section must correlate to the customer profile trading days/hours.Furthermore kitchen staffing need to reflect the skill levels required to organise and prepare the selected menu items.
Notes:
21
KITCHEN ROSTER
Position Service/ Hours
Mon Tue Wed Thu Fri Sat Sun Total
Lunch
Dinner
Lunch
Dinner
Lunch
Dinner
Lunch
Dinner
Lunch
Dinner
Lunch
Dinner
22
Catering Control Rostering / Customer per Hour
Number of CoverLunch / Dinner / Total
Position MondayL_______D_______T_______
TuesdayL_______D_______T_______
WednesdayL_______D_______T_______
ThursdayL_______D_______T_______
FridayL_______D_______T_______
SaturdayL_______D_______T_______
SundayL_______D_______T_______
Total hours worked per dayAverage customers per hours per weekTotal number of covers for the week
LunchDinner
Total hoursper week ____________
LunchDinner
______________
LunchDinner
______________
LunchDinner
______________
LunchDinner
______________
LunchDinner
______________
LunchDinner
______________
LunchDinner
______________
LunchDinner
______________
LunchDinner
______________
LunchDinner
______________
Total number of working hours per dayaverage customer per hours per day
Total # of hours per day 12 Hrs 29 Hrs 38 Hrs 39 Hrs 48 Hrs 54 Hrs Total hours per week 220 HrsTotal # of covers per day 0 110C 130C 160C 180C 200C Total covers per week 780CCustomer per hour 0 3.79 3.42 4.10 3.75 3.70 Customers per week 3.55
26
BIBLIOGRAPHY
The requirements for this section are
Include a detailed list of all the research material you use to put this project together, acknowledge people which are helping you with the project. The bibliography must be in alphabetical order, and show the correct date of publication.
Example:
Escoffier, August, Ma Cuisine, Angus and Robertson, Sydney, 2000
GAILLARD/2004 MENU PLANNING FORMAT DRAFT 9/04/2023