Commercial Cookery and Menu Planning

This document provides information about commercial cookery and menu planning. It includes three different menus - a la carte, buffet breakfast, and cyclical menu. The document also discusses customer feedback, best selling menu items, costing, production schedule, and portion and yields. It is a comprehensive guide for anyone interested in the field of commercial cookery and menu planning.

Running head: COMMERCIAL COOKERY AND MENU PLANNING
COMMERCIAL COOKERY AND MENU PLANNING
Name of the Student:
Name of the University:
Author note:

1COMMERCIAL COOKERY AND MENU PLANNING
Menu 1: A la carte
Dinner menu, Cuisine and Establishment: Multi-cuisine, Fine dining, family
restaurant
Appetizers
Ham and Parsley Deviled Eggs: $5
Crispy Chicken Wings in Teriyaki Sauce: $10
Mini Avocado and Tomato Garlic Toasts (Vegetarian): $5.5
Soups
Creamy Mushroom, Bell Pepper and Chicken Soup: $6
Bouillabaise (Classic French Soup): $8
Lentil and Broccoli Soup with Quinoa: $8
Entrees
Baked garlic salmon with Rosemary and butter sauce: $10.5
Roasted chicken with honey, lemon and tarragon drizzle: $12
Tomato Spiced Grilled Shrimp: $12
Caramelized Onion and Zucchini Fritters with Pesto Sauce (Vegetarian): $11
Feta, Sweet Potato and Basil Quiche (Vegetarian): $13
Main Course
Sweet and sour Tuna and Duck Egg Brown Rice Pilaf: $10
Chili garlic pulled pork with Fennel spiced dinner rolls: $11.5
Schezwan Lamb and Mushroom Rice: $10
Creamy Aubergine Lasagna (Vegetarian): $10.5
Chickpea and Walnut Fajita Rice Bowls (Vegetarian): $12
Desserts
Warm Peach and Apricot Oat Crumble: $6
Deconstructed Carrot and Nutmeg Cupcakes with Cinnamon Sugar Crème Fraiche: $5.5
Strawberry and Blue berry Parfait: $10
Mini White Chocolate and Lemon Tarts: $11
Grilled and Caramelized Bananas with Vanilla Ice Cream: $6
Chocolate and Hazelnut Cheesecake: $7
Dips (Ranging from $5 to $8 per dish)
Cheese and Garlic Dip: $5
Hummus: $6
Chili-Garlic Dip: $5.5
Yogurt and Mint Dip: $7
Pickled Chicken and Red Cabbage: $7
Sour Cream: $6.5
Drinks (Non-Alcoholic)
Rhubarb Lemonade: $8
Iced Mint Green Tea: $7

2COMMERCIAL COOKERY AND MENU PLANNING
Blackberry Slush: $7.5
Mango, Lime and Pepper Cooler: $5.5
Orange and Watermelon Sparklers: $8.5
Extras
Assorted Multi Grain Baskets: $ 8.5
Grilled Vegetable Sticks (Carrot, Sweet Potato, Potato): $4
Baked Vegetable Chips (Kale, Potato, Spinach, Sweet Potato): $5
Customer Feedback Summary, Costing, Production Schedule, Portion and Yields
Types of Customers: Considering that this a fine dining restaurant, the establishment caters to
families and food connoisseurs belonging to a high income group. Hence, customers comprise
of both males, females as well as children, with a taste for food which is unique yet
comprehendible.
Cuisine Styles: The establishment incorporates a number of cuisine styles, hence, making it
multi-cuisine in nature.
Menu Types used in the Establishment: The establishment generally provides a la carte menus
where customers get to choose dishes separately as per their choice. the establishment also
arranges for a weekly table d’hôte menu consisting of a set range of dishes.
Production and Yields: The raw materials for the menus are selected and cooked considering a
standard produced yield amount of 350 ml per drink, 150 grams per plate of appetizers/starters,
200 ml of soups, 250 grams per plate of main dish/entrees and 30 to 50 grams of dips and
condiments.
Customer Feedback and Preferences (Popularity, likes and dislikes): Customers expressed a
high liking for recipes in the appetizer and starter section, with the children of the visiting
families, thoroughly enjoying the desserts. Customers however, expressed dissatisfaction at the
comparatively less choices available for soups and vegetarian main dishes.
Best Selling Menu Items Example Cost ($)
Bread/Starter Crispy Chicken Wings in
Teriyaki Sauce
10
Entrée Tomato Spiced Grilled Shrimp 12
Soup Lentil and Broccoli Soup with
Quinoa
8
Main Schezwan Lamb and
Mushroom Rice
10
Dessert Mini White Chocolate and
Lemon Tarts
11
Special/Other Baked Vegetable Chips (Kale,
Potato, Spinach, Sweet Potato)
5

3COMMERCIAL COOKERY AND MENU PLANNING
Menu 2: Buffet Breakfast Menu
Breakfast, Theme/Style: Valentine’s Day, 3 star hotel in Australia
Fruits
Assorted Berry Salad with Maple drizzle (Strawberry, Blueberry, Blackberry, Raspberry –
Customizable as per Customer Choices): $5
Assorted chilled and slice fruit with Lemon-Coriander Dressing (Apple, Mango, Orange,
Grapefruit, Watermelon – Customizable as per Customer Choices): $4.5
Valentine’s Special – Heart shaped Cottage Cheese, Strawberry, Peach and Watermelon
Skewers): $6
Juices
Spinach, Celery and Sweet Lime Juice: $8
Lover’s Brew: Grapefruit and Orange Juice with Maraschino Cherries: $5.5
Pink Lemonade: $7
‘Fit-to-be-Together’ – Kale and Beetroot Juice: $7
Tangled Tanginess: Kiwi and Green Apple Juice : $8
Cooked dishes
Chicken and Broccoli Butter Croissants: $8
Poached Egg and Tuna Sandwiches: $8.5
Vanilla and Peach Oatmeal: $10
Spring Onion, Ham and Mushroom Stuffed Soufflé Omelet: $9.5
Yogurt and Banana Crepes with Berry Compote: $10
Smoked Ham and Sweet Potato with Multi Grain Bagels: $11
On demand Food and Beverages
Till death do us Part: Hot Cocoa with Topping of Choice : $7
Hot Cereal (Oatmeal/Cornflakes) with Milk/Non-dairy option of Choice (Soy/Almond/Cashew
Milk): $5
Yogurt of Choice (Plain/Greek) with Fruit of Choice
(Apple/Mango/Strawberry/Peach/Blueberry/Rasp Berry): $8
Take-me-Home: Customizable Yogurt Bark with Packaging/Gifting/Takeaway option of Choice:
$7.5
Jams and Preserves (Marmalade/Mixed Fruit/Strawberry/Mango/Pineapple/Peach) with Bread of
Choice: $6
Bread and Bakery
Cinnamon Banana Bread Bites: $7.5
A Danish Romance: Stewed Apricot and Pineapple Danish Pastry: $8
Breakfast in Bed: Multigrain Bruschetta: $6.5
So-Cheesy: Cheddar and Chicken Pastry Bites: $7
Multigrain Bread Basket: $12

4COMMERCIAL COOKERY AND MENU PLANNING
Customer Feedback Summary, Costing. Production Schedule, Portion and Yields
Types of Customers: The hotel generally caters to customers belonging to moderately high
income group, mainly youngsters, university students, newly married couples and novice food
bloggers exploring new cuisines.
Cuisine Styles: Primarily Australian, European and American Cuisines
Menu Types used in the Establishment: The hotel caters to table d’hôte and a la carte menus
composed primarily of on-the-go, finger foods, snack dishes and innovative drinks. The hotel
café specializes in innovative and attractive gift wrapping as a take away option for foods meant
for gifts.
Production and Yields: The raw materials for the menus are selected and cooked considering a
standard produced yield amount of 350 ml per drink, 150 grams per plate of appetizers/starters,
200 ml of soups, 250 grams per plate of main dish/entrees and 30 to 50 grams of dips and
condiments.
Customer Feedback and Preferences (Popularity, likes and dislikes): The customer
expressed great delight in the innovative drink recipes and the valentine’s day based special
names given to them. Customers were extremely satisfied with the fruit options and the option
for preparing live, on demand breakfast options. However, customers demanded more options
for pastries and felt that most of the juices were too sweet for their liking. Hence, these changes
were communicated and performed accordingly.
Best Selling Menu Items Example Cost ($)
Bread/Starter Multigrain Bread basket with
Jam of Choice
12
Entrée Spring Onion, Ham and
Mushroom Stuffed Soufflé
Omelet
9.5
Juice Lover’s Brew: Grapefruit and
Orange Juice with Maraschino
Cherries
5.5
Main Poached Egg and Tuna
Sandwiches
8.5
Dessert A Danish Romance: Stewed
Apricot and Pineapple Danish
Pastry
8
Special/Other Cinnamon Banana Bread Bites 7.5

5COMMERCIAL COOKERY AND MENU PLANNING
Menu 3: Cyclical Menu
1 week HACCP Seminar Menu, at a Packaged food manufacturing establishment.
Monday Tuesday Wednesday Thursday Friday
Appetizers/
Soups: Chicken
Sweet Corn Soup
with Soup Sticks:
$10
Appetizers/
Soups:
Watermelon and
Feta mini kebabs
with lemon
coriander soup:
$8.5
Appetizers/
Soups:
Mozzarella sticks
with Barbeque
Dip: $6
Appetizers/
Soups: Cream of
Asparagus Soup
with Mini Buns:
$7
Appetizers/
Soups: Smoked
Salmon Cubes
with mashed
Green Pea dip: $8
Entrée/Main
Course: Chili
Garlic Chicken
Noodles: $8
Entrée/Main
Course: Fish
Florentine : $7.5
Entrée/Main
Course: Chunky
chicken Tribal
Rice: $8.5
Entrée/Main
Course: Bean
and Soft Egg
Burgers : $8
Entrée/Main
Course: Shrimp
and Basil Fried
Rice: $10
Desserts:
Darsaan and Ice
Cream: $6
Desserts:
Chocolate and
Mint Brownies:
$8
Desserts: Peach
Melba with
Cream: $ 7
Desserts: Mini
Blueberry
Cheesecakes:
$8.5
Desserts:
Almond Cake
Slice with Honey:
$7
1 week Aged Care Facility (‘Best Care’)
Monday Tuesday Wednesday Thursday Friday
Breakfast:
Oatmeal, Pear and
Green Apple
Pudding: $5.6
Breakfast:
Eggs Sunny Side
Up with Steamed
Vegetable Buns:
$7.5
Breakfast:
Quinoa and Corn
Salad with
Boiled Eggs: $8
Breakfast:
Savory Spinach
and Vegetable
Oatmeal: $7.5
Breakfast:
Walnut, Peach
and Raspberry
Pancakes: $6.5
Lunch:
Mixed Bean and
Cod Rice Bowls:
$8.5
Lunch:
Buttery Baby
Potatoes,
Spinach and
Chicken Bread
Boats: $8
Lunch:
Lentil, Oat and
Brown Rice
Soup with Garlic
Bread: $7.5
Lunch:
Chickpea Fritters
and Chicken
Stuffed Bread
Rolls: $8.5
Lunch:
Beef Stroganoff
with Cumin
Breadsticks: $10
Dinner: Chicken
Minestrone Soup
with Soft Bread
Buns: $7.5
Dinner:
Vegetable and
Beef Casserole:
$10
Dinner:
Creamy
vegetable and
Mushroom
Lasagna: $8.5
Dinner:
Mashed Sweet
Potato with
Sweet Glazed
Ham and Herbed
Rice: $8.5
Dinner:
Shepherd’s pie
with mini Lamp
meatball
skewers:$ 10

6COMMERCIAL COOKERY AND MENU PLANNING
Snacks/Drinks/
Extras: $3
 Green/
 Chamomil
e Tea
 Toasts
with
Jam/Jelly
 Coleslaw
sandwiche
s
Snacks/Drinks/
Extras: $3
 Coffee
with
Milk
 Lime Tea
 Assorted
Fruit
Salads
 Pickled
Cabbage
and
Smoked
Salmon
Spring
Rolls
Snacks/Drinks/
Extras: $3
 Fruit
Yogurts
 Chocolat
e Dipped
Strawberr
ies
 Cream
Cheese
Bagels
Snacks/Drinks/
Extras: $3
 Earl Grey
Tea
 Hot
Cocoa
 Vanilla
Soy Milk
 Fresh
Fruit
Tarts
 Coleslaw
Sandwich
es
Snacks/Drinks/
Extras: $3
 Berry
Smoothie
 Cinnamo
n Rolls
 Mini key
lime pies
 Cucumbe
r and
Fresh
Cream
Crepes
Customer Feedback Summary, Costing. Production Schedule, Portion and Yields
Types of Customers: While the food establishment conducting the seminar will cater to
customers belonging to a high income group, since they will be mostly businessmen and
industrialists, the care home will cater to elderly patients with compromised ingestion and
digestion abilities. Hence, the menus have been texturally modified accordingly.
Cuisine Styles: Namely Australian, American and English Recipes
Menu Types used in the Establishment: Both establishments cater to the provision of a
cyclical weekly menu for their workers, for the event, as well as for the patients in generally,
Production and Yields: The raw materials for the menus are selected and cooked considering a
standard produced yield amount of 350 ml per drink, 150 grams per plate of appetizers/starters,
200 ml of soups, 250 grams per plate of main dish/entrees and 30 to 50 grams of dips and
condiments.
Customer Feedback and Preferences (Popularity, likes and dislikes): The seminar members
expressed a generally positive level of satisfaction with the cyclical menu, but however felt that
the Chinese themed menu on Monday was too spicy and strongly flavored for their liking. The
elderly patients were extremely satisfied with the breakfast and drink options. However, they felt
that the meat based entrees were too tough in texture.
Best Selling Menu Items Example Cost ($)
Bread/Starter Mozzarella sticks with
Barbeque Dip
6
Entrée Lentil, Oat and Brown Rice
Soup with Garlic Bread
7.5
Soup Chicken Sweet Corn Soup
with Soup Sticks
10
Main Shepherd’s pie with mini
Lamp meatball skewers
10

7COMMERCIAL COOKERY AND MENU PLANNING
Dessert Mini Blueberry Cheesecakes 8.5
Special/Other Cucumber and Fresh Cream
Crepes
3

8COMMERCIAL COOKERY AND MENU PLANNING
Menu 4: Degustation (Ranging from $10 to $12 per dish)
Degustation Menu, Event: ‘Around the World in 10 Plates’, held at a 5 Star Hotel
Course 1: Italian
 Steamed
Mussels
with
Tuscan
Tomato:
$8.5
 Swordfish
and Lentils
in
Puttanesca
Sauce: $8
Course 2:
Spanish
 Paella:
$7.5
 Spanish
Omelet:
$7.5
Course 3: French
 Ratatouille:
$8
 Coq au Vin
(Chicken
and Wine):
$10
Course 4: Greek
 Moussaka:
$8.5
 Arakas
laderos
(Stewed
Peas and
Potatoes):
$7.5
Course 5:
English
 Beef
Welli
ngton:
$10
 Fish
and
Chips:
$8
Course 6:
Scottish
 Bangers
and
Mash:
$7.5
 Scottish
Salmon:
$8
Course 7: Irish
 Roasted
Garlic and
Rosemary
Lamb:
$10
 Cheddar
Potato
Rolls:
$6.5
 Course 8:
American
 Macaroni
and
Cheese: $6
 Meatloaf:
$7
Course 9:
Chinese
 Stir
fried
tofu
and
vegetab
le fried
rice: $8
 Chop
Suey:
$7
Course 10: Thai
 Chicken
in
Coconut
Curry : $8
 Pad Thai
Noodles:
$7
Customer Feedback Summary, Costing. Production Schedule, Portion and Yields
Types of Customers: Being a 5 star hotel, the establishment caters to customers with
exceptionally unique choices in terms of food items and are open to experimentation. The
customers are generally male, are notable businessmen, food blogger, food connoisseurs and
corporate professionals who can afford high quality, exotic meals.
Cuisine Styles: The hotel specializes in Asian, European and American cuisines.
Menu Types used in the Establishment: The establishment generally provides a la carte and table
d’hôte menus
Production and Yields: The raw materials for the menus are selected and cooked considering a

9COMMERCIAL COOKERY AND MENU PLANNING
standard produced yield amount of 350 ml per drink, 150 grams per plate of appetizers/starters,
200 ml of soups, 250 grams per plate of main dish/entrees and 30 to 50 grams of dips and
condiments.
Customer Feedback and Preferences (Popularity, likes and dislikes): The customers were
impressed with the availability of a wide variety of cuisines from all over the world. However,
the customers expressed criticism in terms of the lack of sufficient Asian based cuisines present
in the degustation menu.
Best Selling Menu Items Example Cost (3)
All the cuisines incorporated
main dishes
Roasted Garlic and Rosemary
Lamb
10
Moussaka 8.5
Beef Wellington 10
Scottish Salmon 8
Chicken in Coconut Curry 8
Spanish Omelet 7.5

10COMMERCIAL COOKERY AND MENU PLANNING
Menu 5: Ethnic Menu
Ethnic Cuisine: Japanese, in an Asian Themed/Cuisine Restaurant
Appetizers/Soups/Starters
Tempura (Deep Fried vegetables in Soya and Sesame Sauce): $5
Spiced Edamame: $7.5
Agedashi Tofu (Tofu in Sweet and Savory sauce): $5.5
Shumai (Steam Chicken or Vegetable Dumplings/Dim Sums): $7
Yakitori (Onion and Chicken Skewers): $8
Entrée/Main Course
Taraage (Japanese Fried Chicken): $ 8.5
Chicken Ramen: $7.5
Oyaku Donburi (Chicken and egg Rice Bowl): $8
Japanese Eggplant Curry: $6
Soba Noodles with Vegetables cooked in Soy: $6.5
Desserts
Castella Cake Slice: $5
Higashi (Soybean Flour and Sugar Candles): $10
Coffee Jelly topped with whipped vanilla cream: $6.5
Imagawayaki (layered pancakes with sweet bean paste/anko): $7
Daifuku (Sweet Mochi pockets): $7.5
Customer Feedback Summary, Costing. Production Schedule, Portion and Yields
Types of Customers: Considering that this a fine dining restaurant, the establishment caters to
families and food connoisseurs belonging to a high income group. Hence, customers comprise
of both males, females as well as children, with a taste for food which is unique yet
comprehendible.
Cuisine Styles: The establishment generally caters to Asian cuisine such as Chinese, Vietnamese
and Thai of which, recently Japanese cuisine has been incorporated.
Menu Types used in the Establishment: The establishment generally provides a la carte menus
where customers get to choose dishes separately as per their choice. the establishment also
arranges for a weekly table d’hôte menu consisting of a set range of dishes.
Production and Yields: The raw materials for the menus are selected and cooked considering a
standard produced yield amount of 350 ml per drink, 150 grams per plate of appetizers/starters,
200 ml of soups, 250 grams per plate of main dish/entrees and 30 to 50 grams of dips and
condiments.
Customer Feedback and Preferences (Popularity, likes and dislikes): Since Japanese cuisine
has been incorporated newly and is not very common in the locality, most customers were
unaware of the salient features of this type of ethnic cuisine. Hence, customers requested the

11COMMERCIAL COOKERY AND MENU PLANNING
establishment to provide detailed descriptions of each menu item in the menu card onwards.
Best Selling Menu Items Example Cost ($)
Bread/Starter Agedashi Tofu (Tofu in Sweet
and Savory sauce)
5.5
Entrée Taraage (Japanese Fried
Chicken)
8.5
Soup Chicken Ramen 7.5
Main Oyaku Donburi (Chicken and
egg Rice Bowl)
8
Dessert Coffee Jelly topped with
whipped vanilla cream
6.5
Special/Other Daifuku (Sweet Mochi
pockets)
7

12COMMERCIAL COOKERY AND MENU PLANNING
Menu 6: Wedding
Appetizer
Basil and Mascarpone Pinwheels: $7
Spiced Ricotta Stuffed Bell Peppers: $7.5
Beef and Cheese Sliders: $8.5
Garlic and Parsley Stuffed Mushrooms: $7.5
Shredded Chicken and Tomato Filo Pastry Tarts: $10
Main Dish
Sundried Pepperoni Pizzas: $8
Spinach and Beef Pasta Cigars : $10
Cumin Roasted Lamb Balls with Aglio Olio Spaghetti: $12
Sweet and sour Tofu and Soy in Cauliflower Rice: $6.5
Pesto Mushroom and Almond ‘Zoodles’ (Zucchini Noodles): $7.5
Entrée
Roasted Buttermilk Chicken: $10
Baked Salmon in Mustard Sauce: $8
Parmesan and Sage Lamp Chops: $9
Broccoli and Mushroom Pot Pie : $7
Black Bean and Lentil Quesadillas: $6.5
Dessert
Red Velvet Waffles: $11.5
Tiramisu: $8
Rose and White Chocolate Macarons: $10
Caramel Custard with Blackberry Coolie: $8.5
Customer Feedback Summary, Costing. Production Schedule, Portion and Yields
Types of Customers: Customers comprised of varied genders, ages and socioeconomic groups
since it was a wedding
Cuisine Styles: American, Australian and English Cuisines
Menu Types used in the Establishment: The catering establishment generally provides table
d’hôte and buffet types of menus.
Production and Yields: The raw materials for the menus are selected and cooked considering a
standard produced yield amount of 350 ml per drink, 150 grams per plate of appetizers/starters,
200 ml of soups, 250 grams per plate of main dish/entrees and 30 to 50 grams of dips and
condiments.
Customer Feedback and Preferences (Popularity, likes and dislikes): Customers expressed
high levels of satisfaction with the menu but however, criticized the fact that the menu had
limited choice of desserts which are chocolate based.
Best Selling Menu Items Example Cost ($)
Bread/Starter Beef and Cheese Sliders 8.5

13COMMERCIAL COOKERY AND MENU PLANNING
Entrée Baked Salmon in Mustard
Sauce
8
Starters Shredded Chicken and
Tomato Filo Pastry Tarts
10
Main Cumin Roasted Lamb Balls
with Aglio Olio Spaghetti
12
Dessert Red Velvet Waffles 11.5
Special/Other Garlic and Parsley Stuffed
Mushrooms
7.5

14COMMERCIAL COOKERY AND MENU PLANNING
Menu 7: Table d’hôte
Table d’hôte, Cuisine and Establishment: Local Restaurant and café
Appetizer
Rosemary, Sour Cream and Shallot Stuffed Baby Potatoes: $5.5
Mozzarella and Turkey Flat Bread Slices : $6.5
Salmon stuffed fish cakes: $7.5
Corn and Mashed Pea rolls ups: $5
Main Course
Egg Yolk and Minced Pork Stuffed Ravioli: $8
Chicken Tetrazzini: $9
Sweet Soy sticky rice with Lamb and Jalapeno Cutlets: $8.5
Brussell Sprout and Cashew Spanish Rice: $7.5
Eggplant and Squash Risotto: $7.5
Dessert
Date and Walnut Pudding: $7.5
Chocolate Macaron Tarts: $8
Crème Brule: $6.5
Customer Feedback Summary, Costing. Production Schedule, Portion and Yields
Types of Customers: The café generally caters to youngsters, university students and customers
belonging to a moderately high income group.
Cuisine Styles: Western and European styles, such as American, English, Italian and Australian
Menu Types used in the Establishment: The restaurant, due to its provision of meals on a
budget, generally provides a la carte menus.
Production and Yields: The raw materials for the menus are selected and cooked considering a
standard produced yield amount of 350 ml per drink, 150 grams per plate of appetizers/starters,
200 ml of soups, 250 grams per plate of main dish/entrees and 30 to 50 grams of dips and
condiments.
Customer Feedback and Preferences (Popularity, likes and dislikes): The customers were
generally satisfied with the menus but however was dissatisfied with the limited options for
desserts as well as vegetarian dishes.
Best Selling Menu Items Example Cost ($)
Bread/Starter Rosemary, Sour Cream and
Shallot Stuffed Baby Potatoes
5.5
Entrée Sweet Soy sticky rice with
Lamb and Jalapeno Cutlets
8.5
Main Chicken Tetrazzini 9
Dessert Chocolate Macaron Tarts 8
Special/Other Salmon stuffed fish cakes 7.5

15COMMERCIAL COOKERY AND MENU PLANNING
Menu 8: Seasonal (with Portion Sizes)
Dinner Party, Seasonal Menu, Event: Beach/Poolside Party at an Australian Resort,
Gold Coast
Appetizer
Creamy Green Apple and Chicken Salad: $7
Smoked Salmon Salad with Orange Vinaigrette: $6.5
Bacon Wrapped Peaches: $6
Dried Apricot and Salted Almond Trail Mix: $7
Grilled Tofu in Plum Sauce : $8
Main Dish
Grilled Cheese and Blackberry Open Sandwiches: $8
Grapefruit, Melon and Squash Soup with Avocado Salsa and Soup Sticks: $5.5
Chicken Steak in Nectarine Sauce: $6.5
Turkey and Maple Sauce Rice Bowls: $7
Dessert
Plum Jam Raspberry Scones: $5.5
Orange Jelly with Caramel Ice Cream: $5
Cherry and Raisin Yogurt Bark: $6
No-dairy Banana and Chocolate Ice Cream: $6.5
Customer Feedback Summary, Costing. Production Schedule, Portion and Yields
Types of Customers: Considering it to be a resort, the establishment caters to customers who
are families belonging to high income groups. Hence, the menu also has to consider dishes which
are suitable for children.
Cuisine Styles: The establishment incorporates a number of cuisine styles, hence, making it
multi-cuisine in nature.
Menu Types used in the Establishment: The establishment generally provides a la carte menus
where customers get to choose dishes separately as per their choice. the establishment also
arranges for a weekly table d’hôte menu consisting of a set range of dishes.
Production and Yields: The raw materials for the menus are selected and cooked considering a
standard produced yield amount of 350 ml per drink, 150 grams per plate of appetizers/starters,
200 ml of soups, 250 grams per plate of main dish/entrees and 30 to 50 grams of dips and
condiments.
Customer Feedback and Preferences (Popularity, likes and dislikes): Customers were
extremely happy with the recipes but believed that greater number of desserts for children must
be incorporated.
Best Selling Menu Items Example Cost ($)
Bread/Starter Creamy Green Apple and
Chicken Salad
7

16COMMERCIAL COOKERY AND MENU PLANNING
Entrée Chicken Steak in Nectarine
Sauce
6.5
Soup Grapefruit, Melon and Squash
Soup with Avocado Salsa and
Soup Sticks
5.5
Main Turkey and Maple Sauce Rice
Bowls
7
Dessert Plum Jam Raspberry Scones 5.5
Special/Other Bacon Wrapped Peaches 6

17COMMERCIAL COOKERY AND MENU PLANNING
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