Commercial Cookery Menu: Operations, Assessment, and Success

This document discusses the operations, assessment, and success of the commercial cookery menu. It includes information about the customer profile and feedback. It also explores the concept of a cyclical menu and its items.

Commercial cookery

Operations
1
Assessment 2
Part A
ALA CARTE
Starters
Mango tofu $7.23
(Mango pulp enriched with the coconut milk)
Kakori Kebabs $15.90
(Meat spruced with some chaat masala and served with fresh mint chutney)
Spring roll $9.94
(Thin pastry with the noodles inside)
Vegetable Snow $8.49
(Various vegetable with the authentic taste of the herbs)
Mains
Roti Canai $13.58
(Homemade crispy Indian style pancake served with curry chicken and potato dipping sauce)
Plain Hainanese rice $18.3

Operations
2
(Rice with the chicken fats)
Paneer butter masala with two chapattis $10.06
(Cheese cooked in gravy and topping with butter)
Adrak gobi achari with two naan $10.30
(Cauliflower with spices and ginger)
Desserts
Kheer $12.67
(Rice cooked in milk and topping by safron)
Kulfi $15.8
(Flavoured milk freeze in the form of ice cream)
Apan balik $8
(Buttery pancake in the thick and thin form)

Operations
3
BUFFET
Savoury Dishes
Vegetable with curry sauce $13.15
(Seasonal vegetables served with the curry sauce)
Caprese Panini $15.61
(Fresh tomatoes, basil, red onion, balsamic glaze)
Mediterranean chicken salad sandwich $15.5
(Homemade chicken salad, arugula, cardinal bakery and greens)
Stewed chicken $11.33
(Crispy skin smothered in the thick salty sauce)
Grilled Chicken Caesar $14
(Chicken seasoned with salt and pepper, tossed with Caesar dressing)
Mamak Taro Shrimp $15.93
(Shrimp wrapped in taro paste, golden fried served with dips)
Plain Hainanese rice $18.3
(Rice with the chicken fats)
Desserts

Operations
4
Gulab Jamun $ 12.8
(Made from all-purpose flour with the rose water and cardamom)
Rasmalai (2 pieces) $13.73
(Soft cheese balls immersed in the creamy milk)
No bake Oreo cookie cheesecake $10.83
(Cheese cake with the Oreo abstracts and topped with chocolate Ganache)
Cruelty free double chocolate vegan cookies $17.67
(Vegan cookie with the ground flaxseed)
Vegan chocolate brownies $9.05
(Vegan brownies with almond nuts)

Operations
5
TABLE D’HOTE
Starters
Satay beef $18.17
(Beef flavoured with garlic and ginger)
Vegan Jamaican Jerk Rasta Pasta $7.13
(Best vegan pasta with the Jamaican herbs)
Mains
Deliciously seasoned roasted winter vegetables $11.17
(With Couscous & Kalamata olive sauce)
Tuscan salad $10.33
(Homemade chicken salad, diced tomatoes and sliced almonds)
Desserts
Wickedly Nutritious Choco pie $17.67
(Enriched with energy constituents, graham cake is the main ingredient)
Light ice cream $13.35
(Ice creams with fruits)

Operations
6
DEGUSTATION
Savoury courses
Beetroot cigar and leek ash (Cold) $9
(Salt baked beetroot with curd and puree)
Salmon, parma ham and radicchio (Cold) $9
(Smoked salmon with prawn)
Mushroom and cheese brioche (Hot) $11.29
(Mushroom and brioche served with salad)
Shitake, tofu and black rice croquette (Hot) $7.77
(Finely dice shallot with more of spinach)
Lamb rib, Mint bush and Dukkha (Hot) $14.83
(Lamb ribs with the drizzle of honey)
Dessert
Carrot cake $9.13
(Carrot cake served with the topping of chocolate and sprinkled with cinnamon)

Operations
7
ETHNIC MENU
Yum chicken broth soup $14.16
(Carrot chicken favoured with garlic flavour)
Cheese fritters $12.28
(Potato fries with butter)
Sprouted patty with mayo $11.94
(Patties filled with potato and served with mayo)
Fish and chips $8.73
(Fish served with the authentic taste along with the shredded cheese mix)
Cheese Balls $7.86
(Cheese balls with the crunch)
Tapioca pudding $17.63
(Pudding enriched with coconut and fresh berries)
Parfait $12
(Rich cold dessert with the whipped cream and fruits)

Operations
8
SET MENU
Grilled Caesar Salad $14
(Sharp Caesar dressing, with grilled lemon and parmesan)
Deliciously seasoned roasted winter vegetables $11.17
(With Couscous & Kalamata olive sauce)
Mamak Taro Shrimp $15.93
(Shrimp wrapped in taro paste, golden fried served with dips)
Lobster Fritters $16.51
(Charred corn foam, crispy chorizo and chilli oil)
Custard pie $11.95
(Uncooked custard with pie cake)
Chocolate cake $14.30
(Dark chocolate cake with the authentic cake)

Operations
9
TABLE D’HOTE
Beetroot cigar and leek ash $9
(Salt baked beetroot with curd and puree)
Tuscan salad $10.33
(Homemade chicken salad, diced tomatoes and sliced almonds)
Mediterranean chicken salad sandwich $15.5
(Homemade chicken salad, arugula, cardinal bakery and greens)
Vegan Jamaican Jerk Rasta Pasta $7.13
(Best vegan pasta with the Jamaican herbs)
Salmon, parma ham and radicchio $9
(Smoked salmon with prawn)
Custard pie $11.95
(Uncooked custard with pie cake)
Parfait $12
(Rich cold dessert with the whipped cream and fruits)

Operations
10
SEASONAL MENU
Caprese Panini $15.61
(Fresh tomatoes, basil, red onion, balsamic glaze)
Stewed chicken $11.33
(Crispy skin smothered in the thick salty sauce)
Yum chicken broth soup $14.16
(Carrot chicken favoured with garlic flavour)
Cheese fritters $12.28
(Potato fries with butter)
Cheese Balls $7.86
(Cheese balls with the crunch)
Carrot cake $9.13
(Carrot cake served with the topping of chocolate and sprinkled with cinnamon)
Apan balik $8

Operations
11
(Buttery pancake in the thick and thin form)

Operations
12
Success of the menu
 The success of the menus discussed above is obtained from the discussions made with
the customers and employees. The customer satisfaction was realised by interacting
with the tourists who were satisfied with the various options available in the different
menus. They even got dishes as prevalent in their home country. The tourists even
expressed positive views over the taste of the food served. On the other side, it was
also easier for the employees to keep them self-update as per the menu and dishes. It
was also quite easier for them as each dish was mentioned with the description in the
menu. It lacked the problems faced in choosing proper ingredient.
 The survey was also made by Acumen restaurant to better know the taste of the
customers. The customers who used to visit restaurant, a feedback form was obtained
by them. It included various options like whether they like to have vegetarian or non-
vegetarian food. They like healthy food or junk food. What is the choice over spicy
food or less spicy food? They prefer large meals or small meals. After attaining the
feedback form, Acumen reached to a decision that the 70% of the tourist tend to have
non vegetarian food over the vegetarian food. They like to have more of the healthy
food choices as per the current trend (Kanjanapongkul, 2017).
 The customers suggest adding more items in the menu as they like to have different
variants of the food. They are even attracted by the colours. So, the restaurant is
suggested to use various colours in the dishes. The managers suggest increasing profit
margin. So that the restaurant can survive capably in the coming years. The peers
suggested restaurant to reduce its cost taken in producing dishes. The staff suggested
to make menu diverse and unique in order to attract customers. The supervisors
advised to increase the proportion size served to the customers. It can result in
satisfying customers more. The satisfied customers like to visit again. The suppliers of
the Acumen are Coles. It is suggested to the restaurant to keep sufficient stock
because sometimes it happens that the company is already lacking stock in order to
meet demand of the customers (de Moura, et al. 2016).
 The staff meetings should even be conducted by the Acumen on the discussion of
menu. The staff also discusses the problems faced by them and the possibilities which

Operations
13
can enhance the experience. The suggestions are also welcomed by the staff which
can enhance experience with the customers. The performance is assessed with the
yield analysis (Cheng, Lee and Chen, 2016)
Customer profile
The customers identified by the Acumen restaurant college going customers and tourists. The
age range of the college going students is 18-22. They depend on the pocket moneys which
they get from their parents (Jeong, 2015). They like to try higher price dishes but they cannot
afford. They even do not wait for long and prefer less service time to be taken. The college
going students like to have wholesome meals which are also light on the pocket. On the other
side, the tourists are mainly in the age of 21-40. They like to try different variant of the
dishes. They are even attracted by the presentation. The tourists belong to the good income
group and are mainly of the elite group (Bell, 2015). The tourists are always eager to know
the culture of the host countries and are attracted by the different cultures and values. The
tourists prefer to visit during the holiday season or weekends mainly. The tourists ignore the
prices charged by the restaurant and focus on the cuisines and tastes. They can even wait for
long (Torkmahalleh, et al. 2017).

Operations
14
Assessment 3
CYCLICAL MENU
Caprese Panini (Monday) $15.61
(Fresh tomatoes, basil, red onion, balsamic glaze)
Fresh garden salad (Tuesday) $9.99
(Seasonal fruits with almonds and topped with cream)
Stewed chicken (Wednesday) $11.33
(Crispy skin smothered in the thick salty sauce)
Yum chicken broth soup (Thursday) $14.16
(Carrot chicken favoured with garlic flavour)
Cheese fritters (Friday) $12.28
(Potato fries with butter)
Cheese Balls (All days) $7.86
(Cheese balls with the crunch)
Carrot cake (All days) $9.13

Operations
15
(Carrot cake served with the topping of chocolate and sprinkled with cinnamon)
Apan balik (All days) $8
(Buttery pancake in the thick and thin form)
Discussion and finalising menu items
The items in the cyclical menu included fix number of the meals which rotate during a
specified period of time. These menus are the new meal pattern helps in saving time and
allows more time to prepare meal. It is a series of menus which is repeated over the certain
period of time like four weeks. There are just 3-4 items which are available for the whole
week rest are available for the specific days only (Seok, Kim and Mark, 2017).
Customer feedback
The aged care centre provided the most satisfying feedback as the customers were happy with
the items offered in the menu. The food provided in the menu was healthy enough for the
people in the aged care centre. It was digestible and the quality was also enough. Their
dietary requirement was also meet by making amendments in the menu item (Miles, et al.
2019). They even like the ingredient used in the dishes.

Operations
16

Operations
17
References
Bell, C., 2015. Tourists infiltrating authentic domestic space at Balinese home cooking
schools. Tourist Studies, 15(1), pp.86-100.
Cheng, J.H., Lee, Y.S. and Chen, K.S., 2016. Carbonyl compounds in dining areas, kitchens
and exhaust streams in restaurants with varying cooking methods in Kaohsiung,
Taiwan. Journal of Environmental Sciences, 41, pp.218-226.
de Moura, C.M., Soares Júnior, M.S., Fiorda, F.A., Caliari, M., Vera, R. and Grossmann,
M.V., 2016. Cooking and texture properties of gluten‐free fettuccine processed from defatted
flaxseed flour and rice flour. International Journal of Food Science & Technology, 51(6),
pp.1495-1501.
Jeong, B.Y., 2015. Cooking processes and occupational accidents in commercial restaurant
kitchens. Safety science, 80, pp.87-93.
Kanjanapongkul, K., 2017. Rice cooking using ohmic heating: Determination of electrical
conductivity, water diffusion and cooking energy. Journal of Food Engineering, 192, pp.1-
10.
Miles, A., Liang, V., Sekula, J., Broadmore, S., Owen, P. and Braakhuis, A.J., 2019. Texture‐
modified diets in aged care facilities: Nutrition, swallow safety and mealtime
experience. Australasian journal on ageing.
Seok, J.H., Kim, G. and Mark, T., 2017. The Impact of Minimum Wage on Food Away from
Home Expenditure Using Structural Equation Model.
Torkmahalleh, M.A., Gorjinezhad, S., Unluevcek, H.S. and Hopke, P.K., 2017. Review of
factors impacting emission/concentration of cooking generated particulate matter. Science of
The Total Environment, 586, pp.1046-1056.