Food And Cost Control Report 2022

Running head: FOOD AND COST CONTROL
Food and Cost Control
Name of the Student:
Name of the University:
Authors Note:

FOOD AND COST CONTROL
1
Contents
Introduction:....................................................................................................................................2
Part 1: Dinner menu:........................................................................................................................2
Part a, b and c: Standard recipe for each item in the menu, standard purchasing specification of
each item to be purchased, recipe detail and cost card for each menu item:...............................3
Part d: Beverage list of 5 alcoholic and non-alcoholic drinks:..................................................12
Part e and f: Standard drink recipe along with calculation of cost with ingredients:................13
Part 2:.............................................................................................................................................17
Menu engineering Sheet based on the previous month sales:...................................................17
Recommendation as to the changes necessary to improve the performance:............................19
References:....................................................................................................................................21

FOOD AND COST CONTROL
2
Introduction:
Delicious Restaurant is a contemporary Canadian restaurant offering delicious foods along with
top quality services to the customers. The restaurant has an open table arrangement which allows
customers to choose their places according to their desire. Total number of seats in the restaurant
at present is 80 with 30 varied size tables. The menu of the restaurant has been decided keeping
in mind the taste and preferences of local population. The restaurant follows a standard practice
of pricing its foods and beverages at 150% of the food and beverage costs respectively required
in preparation of its menu items including beverages.
Part 1: Dinner menu:
Dinner menu of the restaurant includes 8 delicious entrées; these as shown in the below menu
card of the restaurant.
Delicious Restaurant
Menu Card
Category Dinner
Entrées Standard number of servings Price per serving ($)
Sticky rice with vegetables and
soy sauce
6 1.06
Rice with black beans 6 1.27
Grilled cheese with sauce d'
tomato
4 2.06

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3
Ham with white beans and
cornbread
6 1.86
Oatmeal with banana 6 1.40
Lentil stew 6 1.39
Burritos beans 8 1.34
Grilled chicken with potato 6 2.70
Part a, b and c: Standard recipe for each item in the menu, standard purchasing
specification of each item to be purchased, recipe detail and cost card for each menu item:
Sticky rice with vegetables and soy sauce:
Recipe:
Firstly, steam up appropriate quantity of rice and put some frozen vegetables in a microwave safe
bowl to hit these up. Once these have steamed up mix these together along with right amount of
soy sauce (Atkinson & Jones, 2019).
Standard purchase specification along with cost card of the menu:
Ingredients Quantity Price ($) Selling
price per
serving

FOOD AND COST CONTROL
4
($)
Uncooked rice 2 cup 1.10
Vegetables (frozen or canned) 500 gm. 1.20
Soy sauce 250 ml. 1.95
Total 4.25
Number of servings 6.00
Cost per serving (cents) 0.71 1.0
6
Rice with black beans:
Recipe:
Firstly, start with heating up the oil in a stockpot using medium to high heat then add onion,
garlic and saute for 3 to 4 minutes. Put the rice and saute in it and mix it for another 2 minutes.
Add the vegetable broth to the mix and add necessary water to boil the entire mix for 20 minutes
to cook. At the time of serving add the spices and black beans.
Standard purchase specification along with cost card of the menu:
Ingredients Quantity] Price ($) Selling
price per

FOOD AND COST CONTROL
5
serving ($)
Olive oil 1 tablespoon 0.27
Chopped onion 1 large 0.95
Minced garlic 2 cloves 0.55
Uncooked rice 3/4 Cup 0.50
Vegetable broth 1.5 cup 0.55
Ground cumin 1 tsp. 0.05
Cayenne pepper 1/4 tsp. 0.20
Black beans (drained) 3.5 cup 2.00
Total 5.07
Number of servings 6.00
Cost per serving (cents) 0.85 1.27
Grilled cheese with sauce d' tomato:
Recipe:
Firstly, four slices of bread should be buttered and then flatten them out on a hot grilled. Then
slice of cheese should be added to each of the bread to top with another slice of buttered bread.