commercial cookery
sarojuprajhiya
CompleteExampleTemplate-SITHKOP002PLANANDCOSTBASICMENUS.docx
SAMPLE
restaurant - bar - functions
SAMPLE
restaurant - bar - functions
A la Carte
Entrée
Chicken Caesar Salad $12.50
Grilled Chicken Tenderloins and Bacon, Cos Lettuce, Croutons, Parmesan, White Anchovies, Caesar Dressing and Boiled Egg
Entrée Dish Price
Description
Entrée Dish Price
Description
Entrée Dish Price
Description
Entrée Dish Price
Description
Main Course
Baked Barramundi $28
Fresh Barramundi Fillet with Mashed Potato, Char Grilled Asparagus, Beurre Blanc
Main Dish Price
Description
Main Dish Price
Description
Main Dish Price
Description
Main Dish Price
Description
Dessert
Lemon Tart (Vegetarian) $9
Classic Lemon Curd Tart with Crisp Brulée top
Dessert Dish Price
Description
Dessert Dish Price
Description
Dessert Dish Price
Description
Dessert Dish Price
Description
A la Carte Costing
Chicken Caesar Salad
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Ingredients |
Amount |
Supplier Qty |
Price |
Cost |
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Cos Lettuce |
70g |
360g |
$3.30 |
$0.64 |
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Bacon |
20g |
1kg |
$8.00 |
$0.16 |
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Chicken Tenderloins |
50g |
1kg |
$12.50 |
$0.62 |
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Grana Padano |
15g |
1kg |
$20.00 |
$0.31 |
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Caesar Dressing |
15ml |
350ml |
$5.30 |
$0.22 |
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Egg |
1 |
30 |
$10.00 |
$0.33 |
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Croutons |
15g |
150g |
$4.00 |
$0.40 |
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Anchovies |
15g |
45g |
$2.90 |
$0.96 |
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Food Cost |
$3.70 |
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Gross Profit @ 72% |
$11.10 |
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Sale Price (inc gst) |
$12.20 |
Entrée Dish
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Cost |
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Food Cost |
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Gross Profit @ 72% |
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Sale Price (inc gst) |
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Entrée Dish
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Gross Profit @ 72% |
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Sale Price (inc gst) |
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Entrée Dish
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Gross Profit @ 72% |
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Entrée Dish
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Gross Profit @ 72% |
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Main Dish
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Gross Profit @ 72% |
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Main Dish
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Gross Profit @ 72% |
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Main Dish
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Gross Profit @ 72% |
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Main Dish
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Gross Profit @ 72% |
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Main Dish
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Gross Profit @ 72% |
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Sale Price (inc gst) |
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Dessert Dish
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Gross Profit @ 72% |
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Sale Price (inc gst) |
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Dessert Dish
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Food Cost |
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Gross Profit @ 72% |
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Sale Price (inc gst) |
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Dessert Dish
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Food Cost |
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Gross Profit @ 72% |
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Sale Price (inc gst) |
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Dessert Dish
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Ingredients |
Amount |
Supplier Qty |
Price |
Cost |
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Food Cost |
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Gross Profit @ 72% |
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Sale Price (inc gst) |
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Dessert Dish
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Ingredients |
Amount |
Supplier Qty |
Price |
Cost |
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Food Cost |
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Gross Profit @ 72% |
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Sale Price (inc gst) |
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SAMPLE
restaurant - bar - functions
Sample Breakfast Buffet
Hot Selection
Scrambled Eggs
Dish 1
Dish 2
Dish 3
Dish 4
Dish 5
Breads and Pastry
Danish Pastry Selection
Dish 6
Dish 7
Dish 8
Bread Rolls
Beverages
Coffee
Tea
Hot Chocolate
Milk
Orange Juice
Apple Juice
Sides and Condiments
Butter
Sauces
Jams and Marmalades
Fresh Fruit Assortment
Buffet Costing
Scrambled Eggs (1 portion)
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Ingredients |
Amount |
Supplier Qty |
Price |
Cost |
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Eggs |
2 |
30 |
$10.00 |
$0.66 |
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Cream |
30ml |
300ml |
$1.70 |
$0.17 |
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Butter |
5g |
500g |
$5.00 |
$0.05 |
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Seasoning |
to taste |
500g |
$5.00 |
$0.05 |
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Food Cost |
$0.93 |
Buffet Dish
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Ingredients |
Amount |
Supplier Qty |
Price |
Cost |
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Buffet Dish
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Price |
Cost |
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Food Cost |
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Buffet Dish
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Cost |
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Food Cost |
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Buffet Dish
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Food Cost |
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Buffet Dish
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Cost |
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Food Cost |
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Buffet Dish
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Ingredients |
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Supplier Qty |
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Cost |
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Food Cost |
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Buffet Dish
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Cost |
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Food Cost |
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Buffet Dish
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Ingredients |
Amount |
Supplier Qty |
Price |
Cost |
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Food Cost |
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Per Person Cost (estimate)
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Ingredients |
Amount |
Supplier Qty |
Price |
Cost |
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Scrambled Eggs |
1 portion |
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$0.93 |
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Dish1 |
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Dish 2 |
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Dish 3 |
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Dish 4 |
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Dish 5 |
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Dish 6 |
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Dish 7 |
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Dish 8 |
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Danish Pastry |
1 piece |
12 |
$6.00 |
$0.50 |
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Bread Rolls |
1 piece |
10 |
$2.00 |
$0.20 |
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Coffee |
1 |
10 |
$3.30 |
$0.33 |
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Tea |
1 |
100 |
$5.00 |
$0.05 |
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Hot Chocolate |
1 |
100 |
$10.00 |
$0.10 |
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Orange Juice |
100ml |
2L |
$2.00 |
$0.10 |
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Apple Juice |
100ml |
2L |
$2.00 |
$0.10 |
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Milk |
100ml |
1L |
$1.00 |
$0.10 |
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Jam/Condiment |
1 piece |
100 |
$14.00 |
$0.14 |
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Butter |
14g |
3.5kg |
$39.73 |
$0.39 |
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Fruit (piece) |
1 piece |
1kg |
$4.00 |
$0.80 |
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Sauces |
50ml |
1L |
$5.00 |
$0.25 |
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Food Cost |
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Gross Profit @ 72% |
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Sale Price (inc gst) |
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SAMPLE
restaurant - bar - functions
9 Day Cycle Menu
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Day |
Breakfast |
Lunch |
Dinner |
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1 |
Bacon and Eggs Fresh Juice and Coffee |
Roast Pumpkin Soup Piece of Fresh Fruit |
Best Burger Ever Crème Brulee |
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2 |
Dish |
Dish |
Dish |
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3 |
Dish |
Dish |
Dish |
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4 |
Dish |
Dish |
Dish |
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5 |
Dish |
Dish |
Dish |
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6 |
Dish |
Dish |
Dish |
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7 |
Dish |
Dish |
Dish |
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8 |
Dish |
Dish |
Dish |
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9 |
Dish |
Dish |
Dish |
Cycle Menu Costing
Costing per Day
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Day 1 |
Menu Item |
Cost |
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Breakfast |
Bacon and Eggs Fresh Juice and Coffee |
$4.15 |
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Lunch |
Roast Pumpkin Soup Piece of Fresh Fruit |
$4.20 |
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Dinner |
Best Burger Ever Crème Brulee |
$10.40 |
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Total Cost per Day |
$18.75 |
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Sale Price with Gross Profit @ 72% |
$56.25 |
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Day 2 |
Menu Item |
Cost |
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Breakfast |
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Lunch |
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Dinner |
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Total Cost per Day |
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Sale Price with Gross Profit @ 72% |
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Day 3 |
Menu Item |
Cost |
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Breakfast |
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Lunch |
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Dinner |
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Total Cost per Day |
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Sale Price with Gross Profit @ 72% |
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Day 4 |
Menu Item |
Cost |
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Breakfast |
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Lunch |
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Dinner |
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Total Cost per Day |
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Sale Price with Gross Profit @ 72% |
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Day 5 |
Menu Item |
Cost |
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Breakfast |
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Lunch |
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Dinner |
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Total Cost per Day |
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Sale Price with Gross Profit @ 72% |
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Day 6 |
Menu Item |
Cost |
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Breakfast |
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Lunch |
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Dinner |
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Total Cost per Day |
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Sale Price with Gross Profit @ 72% |
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Day 7 |
Menu Item |
Cost |
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Breakfast |
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Lunch |
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Dinner |
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Total Cost per Day |
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Sale Price with Gross Profit @ 72% |
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Day 8 |
Menu Item |
Cost |
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Breakfast |
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Lunch |
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Dinner |
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Total Cost per Day |
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Sale Price with Gross Profit @ 72% |
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Day 9 |
Menu Item |
Cost |
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Breakfast |
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Lunch |
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Dinner |
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Total Cost per Day |
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Sale Price with Gross Profit @ 72% |
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SAMPLE
restaurant - bar - functions
Ethnic Menu
Awesome ASIA
Cost $XX.XX per Person
Canapé
Peking Duck Rolls
Shredded Peking Duck, Cucumber, Spring Onion, Chilli, Coriander, Hoi Sin
Entrée
Entrée Dish
Description
Main Course
Main Course Dish
Description
Dessert
Dessert Dish
Description
Ethnic Menu Costing
Peking Duck Rolls (1 portion)
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Ingredients |
Amount |
Supplier Qty |
Price |
Cost |
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Peking Duck |
80g |
320g |
$8.50 |
$2.13 |
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Cucumber |
20g |
1whole |
$1.90 |
$0.19 |
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Spring Onion |
20g |
1bunch |
$2.50 |
$0.13 |
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Chilli |
5g |
1kg |
$20.00 |
$0.10 |
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Coriander |
1 sprig |
1 bunch |
$3.90 |
$0.13 |
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Hoi Sin Sauce |
25ml |
300ml |
$6.00 |
$0.50 |
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Pancake Skins |
2 |
12 |
$4.00 |
$0.66 |
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Food Cost |
$3.84 |
Entrée Dish (1 portion)
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Ingredients |
Amount |
Supplier Qty |
Price |
Cost |
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Food Cost |
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Main Course Dish (1 portion)
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Ingredients |
Amount |
Supplier Qty |
Price |
Cost |
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Food Cost |
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Dessert Dish (1 portion)
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Ingredients |
Amount |
Supplier Qty |
Price |
Cost |
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Food Cost |
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Ethnic Menu Total
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Sequence |
Dish |
Cost |
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Canapé |
Peking Duck Rolls |
$3.84 |
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Entrée |
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Main Course |
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Dessert |
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Food Cost |
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Gross Profit @ 72% |
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Sale Price (inc gst) |
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SAMPLE
restaurant - bar - functions
Table D’hôte Menu
Cost $XX.XX per Person
Entrée
Chicken Caesar Salad
Grilled Chicken Tenderloins and Bacon, Cos Lettuce, Croutons, Parmesan, White Anchovies, Caesar Dressing and Boiled Egg
Entrée Dish
Description
Entrée Dish
Description
Main Course
Main Course Dish
Description
Main Course Dish
Description
Main Course Dish
Description
Dessert
Dessert Dish
Description
Dessert Dish
Description
Table D’hôte Costing
Chicken Caesar Salad
|
Ingredients |
Amount |
Supplier Qty |
Price |
Cost |
|
Cos Lettuce |
70g |
360g |
$3.30 |
$0.64 |
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Bacon |
20g |
1kg |
$8.00 |
$0.16 |
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Chicken Tenderloins |
50g |
1kg |
$12.50 |
$0.62 |
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Grana Padano |
15g |
1kg |
$20.00 |
$0.31 |
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Caesar Dressing |
15ml |
350ml |
$5.30 |
$0.22 |
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Egg |
1 |
30 |
$10.00 |
$0.33 |
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Croutons |
15g |
150g |
$4.00 |
$0.40 |
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Anchovies |
15g |
45g |
$2.90 |
$0.96 |
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Food Cost |
$3.70 |
Entrée Dish
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Ingredients |
Amount |
Supplier Qty |
Price |
Cost |
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Food Cost |
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Entrée Dish
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Ingredients |
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Price |
Cost |
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Food Cost |
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Entrée Dish
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Ingredients |
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Price |
Cost |
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Food Cost |
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Main Course Dish
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Ingredients |
Amount |
Supplier Qty |
Price |
Cost |
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Food Cost |
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Main Course Dish
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Ingredients |
Amount |
Supplier Qty |
Price |
Cost |
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Food Cost |
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Main Course Dish
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Ingredients |
Amount |
Supplier Qty |
Price |
Cost |
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Food Cost |
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Dessert Dish
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Ingredients |
Amount |
Supplier Qty |
Price |
Cost |
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Food Cost |
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Dessert Dish
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Ingredients |
Amount |
Supplier Qty |
Price |
Cost |
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Food Cost |
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Table D’hôte Menu Total
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Use the dishes with the highest food cost to calculate sale price |
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Sequence |
Dish |
Cost |
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Entrée |
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Main Course |
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Dessert |
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Food Cost |
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Gross Profit @ 72% |
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Sale Price (inc gst) |
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Document Information
Document information normally will appear at the back of the document on the last pages.
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Document Title: |
SITHKOP002 PLAN AND COST BASIC MENUS Summative 2 Project 2 |
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Description of Content: |
This document is to be issued by the Assessor as a guide to the assessment process to ensure that the assessment practices applied during the program adhere to the Principles of Assessment and Rules of Evidence. |
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Template developed by: |
ICAE |
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Content Developed by: |
Kieran Reekie |
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Date of Development |
19th September 2019 |
Version Change History
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Date |
Version |
Who |
Summary of Changes |
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19/09/2019 |
Draft |
Kieran Reekie |
|
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20/09/2019 |
V1 |
Kieran Reekie |
Validated (Mark Wixted) TDH adjustment |
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