Menu Creation Assessment Report & Menu Design

Introductory Statement:
Menu Creation Assessment
Report & Menu Design
30%
Tailoring a menu to an establishment and ensuring that menu design, scope, costings and pricing
structure is suitable to the organisational philosophy, available resources and suits the desired target
market requires the application of many different theoretical applications, financial models and clear
organisational goals.
Task Details:
Using the case study provided, and the ‘mystery basket’ of produce, you are to design an a la carte
dinner menu that you believe is suitable to organisational needs and the target market. Your menu
must include entrée, mains and desserts, however you are free to include as many items in each
category as you believe is most appropriate to the case study. Your assessment has three elements
to be submitted;
Element One – The completed Menu (Structure, scope, graphic design, pricing all to be taken into
considerations. This should be presented in hard copy as well as submitted to Turnitin (no word
count)
Element Two – Recipe Costing documents for six menu items (that include all items from the ‘mystery
box’) using the template provided in class (no word count)
Element Three – The justification of the created menu. This report is provide rationale and explain all
aspect of the menu you have designed. Format and heading to be discussed in class. This is the main
component of the assessment and will form the basis for the assessment of the menu itself as you will
justify your choices and explain why the menu you have produced is most suitable to the case study.
Case Study
CASE STUDY – ASSESSMENT 2 – Menu Design
You are an experienced restaurateur with many years managing and working in many diverse food &
beverage environments – both front & back of house. You have many industry contacts in
Melbourne and have experience in all aspects of running a small independent restaurant operation.
A business has come up for sale in the small tourist town of Lorne, Victoria and you have decided to
purchase it, move to Lorne, and refurbish and reopen the business under a new name and your
management style.
While you are obviously very concerned with making a living, and being successful, you are also
passionate about supporting local producers, and becoming a well-known part of the Lorne
permanent community.
You have decided that your mission statement will be;

“Providing the community with the best produce our region has to offer; prepared and served
with love and commitment to quality”
Business
Address 82-84 Mountjoy Parade, Lorne VIC 3232
Opening Date
New Business to open 1
st
November 2018
Website (of
previous
business)
http://www.cudabar.com.au/
Resources
(Key Info)
Main dining room usually seats 50 people. Beer Garden can seat up to 20 people
Main kitchen serves all areas and has adequate storage, a loading dock (for food and
kegs)
Kitchen equipment is aging, but in good condition. All the normal equipment found in
commercial kitchen available
Any other info
While you have some capital to invest in the new business, there are some limitations.
You want to ensure that the business is new and fresh, but will probably limit the
expense to furnishings, tableware and decorating (no major structural changes)
Competitors There is many competitors in the town of Lorne. Searching for Restaurants in Lorne
should give you a comprehensive view of the town, and what is available there
Lorne
Demography
Lorne is a tourist town and located an hour from Geelong and two and hours from
Melbourne CBD.
There are locals that need to be targeted, but the massive tourist population is variable
and must be tapped into
References
Lorne (Tourism Info) - https://www.lovelorne.com.au/shopping-dining/ Great Ocean
Road - http://www.visitvictoria.com/Regions/Great-Ocean-
Road/Destinations/Lorne.aspx
Lorne Population - https://en.wikipedia.org/wiki/Lorne,_Victoria#cite_note- Census2016-
1
Data -
http://www.business.vic.gov.au/__data/assets/pdf_file/0006/1611942/Great- Ocean-
Road-Regional-Summary-_YEJune17_FINAL.pdf

CATEGORY CRITERIA AND MARK ALLOCATION – ASSESSMENT 2 – Menu Design
Basic
Conditions of
Assessment
Basic conditions of assignment are not
met, and the assessment cannot be
marked
Basic conditions of assignment are not met
(Word count more than 20% +/- Originality
score above 20% match/s above 6% to
one source’, hard copy of menu not
submitted, Recipe Costing documents not
completed, report not submitted)
Basic conditions of
assignment have been
met
1 2 3 4 5
Report
Format
The report format is not of an acceptable
standard for a business document.
No discernible or illogical organisation of
headings / ideas /paragraph structure,
which either obscures the meaning or
detracts significantly from the
clarity/relevance of the ideas presented.
Missing one or more integral elements
such as page numbers, table of contents,
numbered headings, executive summary
The plan format is of
satisfactory standard
for a business
document
A mostly well
considered, cohesive
and logical
organisation of
headings/ ideas
/paragraph structure.
No missing integral
elements
The plan format is of a
high standard
Well considered, cohesive
and logical organisation of
headings/ideas /paragraph
structure.
Nomissingintegral
elements
Menu
The menu does not include the minimum acceptable inclusions - It is not a dinner menu, and/or it is not
individually priced (a la carte); and/or it does not include entrée, mains and deserts, and/or it does not include all
mystery box items as per the assessment requirements
The menu includes the minimum acceptable inclusions as per the assessment requirements
Recipe Costing
The recipe costing documents have not been completed as per the assessment requirements (less than six
menu items included, or missing items from the mystery box)
The recipe costing documents have been completed as per the assessment requirements and all 6 mystery box
items have been included.
Report Introduction
The introductory section of the report does not include the minimum acceptable inclusions (purpose,
organisational background)
Important details have been omitted and the framework for the report cannot be clearly identified. No clear
purpose statement or it is unclear; background information has not been included or is irrelevant. No clear
definition of the report’s scope, aims and limitations
Contains a clear purpose statement, relevant background information, and generally defines the report’s scope,
aims and any limitations. Some important details missing or unclear but generally the framework for the report is
identifiable
Clearly sets the framework for