Commercial Cookery and Menu Planning

Running head: COMMERCIAL COOKERY AND MENU PLANNING
COMMERCIAL COOKERY AND MENU PLANNING
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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