Commercial Cookery Assignment: Menu Planning, Costing, and Analysis

This document presents a comprehensive solution to a commercial cookery assignment, focusing on menu planning, customer analysis, and food costing. The assignment addresses key concepts such as identifying customer preferences, generating new menu ideas, and classifying different menu types (A la Carte, Beverage, Static, and Du Jour). It also explores effective methods for understanding customer preferences through feedback and anticipating their needs. The solution delves into factors considered during menu planning, including taste, price range, seasonal foods, and customer food habits. Furthermore, it covers menu engineering, profitability analysis, and the use of the BCG matrix to evaluate menu item performance. The document includes detailed recipe cards for dishes like Caramelized Soy Chicken Wings, Grilled Chicken Skewers, Smoked Salmon Spoons, Salmon Tarragon Terrine, and Mussels in White Wine, providing insights into ingredient costs, selling prices, and preparation methods. The assignment emphasizes the importance of descriptive menu writing and customer feedback for continuous improvement and business success.

Running head: COMMERCIAL COOKERY
Commercial Cookery
Name of the Student
Name of the University
Author note

1COMMERCIAL COOKERY
Answer 1
The statement that accurately describes the profile of the customers is that (C) it
identifies who exactly your most frequent customers are and gives you information about
them which helps you analyze their food preferences.
Answer 2
It is important to investigate the preference of foods of the customer base as this will
help the hotels in retaining the customers and make them the target customers as well. The
preferences of the customers are required to be properly identified in order to retain such
dishes in the menu of the restaurant. The preferences of the customers are to be properly
known by the hotel officials as this will help them in introducing new dishes that will meet
the expectations of the customers and satisfy the demands of the customers as well
(Becerra, Santaló & Silva, 2013).
Answer 3
Steps in generating new ideas while planning a new dishes and menu are as follows:
 The menu has to be prepared logically by understanding the preferences of the
customers and the menu has to be organized systematically wherein the list of
appetizers will be at first, main course and at last the dessert menu has to be designed
 The design of menu has to be resourceful as there should be list of toppings or new
sauce can be introduced with different beverages (Hoque, 2013).
 The language has to be kept simple as this will help in keeping the focus on food and
not words
 Proper update is required in the menu with the changes in prices along with the
change in availability of the food items (Molina-Azorín et al., 2015).

2COMMERCIAL COOKERY
Answer 4
Four menu classifications are as follows:
 A la Carte Menu offers the customers different items separately with different
pricings
 Beverage Menu offers wine as well as beverage menu for the customers (Jani, D., &
Han, 2014).
 Static Menu offers the dishes that are offered all year long with different options and
Du Jour Menu offers the special menu for the particular day.
 Dessert Menu offers the different kind of desserts that are different in different
restaurants
Answer 5
Most effective ways to understand the preferences of the customers:
 This is essential to take proper feedbacks from the customers when they visit the
particular restaurant by providing them to fill up the form of feedback.
 It is essential to anticipate the preferences of the customers from the dishes that has
been ordered by them as this will help in predicting for the future for making proper
improvisations in the dishes that will be offered
Answer 6
Factors that are considered while planning a menu are as follows:
 Taste appearance is essential factor for different customers who are visiting the
restaurant

3COMMERCIAL COOKERY
 There should be list of dishes that has to be within a certain price range as this will
help in gaining more customer base
 The seasonal foods and desserts should be included in the menu card with a special
mark on the side as this will help the customers in identifying the presence of such
dish (Tseng et al., 2015)
 The food habits of the customers is essential to be known along with the kind of
customers who will be visiting the restaurant
 Lastly, the food items must be changed during the time of occasions as this will help
in attracting more customers towards new dishes (Leung, Bai & Stahura, 2015)
Answer 7
Two things that have to be checked while accessing the variety are:
1. The items or the dishes that are included in the menu are consumed by all the
individuals or customers in that city (Nieves, Quintana & Osorio, 2014)
2. Secondly, the cuisine that has been introduced in the restaurant will able to gain
proper customer base (Nieves & Segarra-Ciprés, 2015)
Answer 8
While determining the food cost as well as the drinks the cost of food has to be
included that includes other expenses as well that includes:
 Proper inclusion of VAT in the calculations
 Calculate the amount of profit for each item in the menu per portion
 Take special care while pricing the menu in the best selling items (Nieves & Segarra-
Ciprés, 2015)
Answer 9

4COMMERCIAL COOKERY
(a) Purchase weight ÷ purchase unit × 100 = actual food cost
Answer 10
In order to make the items of the menu cost effective, it is essential to identify the
following:
 The profitability margin of the business
 Proper performance of the different items in the menu with help of BCG matrix
 Proper accounting has to be done regarding the popularity of the menu as this will
help in evaluation
Answer 11
Most important goal while pricing the item is as follows:
 It is affordable for the customers who are visiting the restaurant
 Proper evaluation of the current profitability of the restaurant whether they are
gaining profit or incurring loss
 The demand and supply has to be judged properly while pricing the item as this will
help in analyzing the goal of the competitors
Answer 12
(a) Fish and chips with salad
Answer 13
(d) Modern Australian
Answer 14

5COMMERCIAL COOKERY
It is essential to use the descriptive style of writing the menus as this will help the
individuals in understanding about the specifications of the dish and the ingredients that are
used in preparation of the dish as well. The descriptive style will enable in generating proper
understandability among the customers about the dish as well (N. Torres & Kline, 2013).
Answer 15
The feedback of customers is essential as:
 This will help in improving the food items to generate strong customer base
 It helps in retaining the customers in the restaurant
 It helps in delivering data that is tangible in nature to make better decisions in
business
Answer 16
 Proper menu engineering
 Understanding the profitability that will be gained while planning the items to be
included in the menu
 Using BCG matrix, ascertain the popularity of the menu that attracts customers
(Patrick & Grumer, 2016)
Answer 17
Information that is required to base the adjustments on menu are as follows:
 Proper preparation of the trends of menu wherein the breakfast will be available all
day long (Kryukova & Sokolova, 2014)

6COMMERCIAL COOKERY
 Understanding the effectiveness of menu by calculating the number of orders per day
along with the retention rate (Fraj, Matute & Melero, 2015)
 Lastly, proper interactions with customers is essential as this will focus on the
weaknesses and solve this with proper implementation of strategies

7COMMERCIAL COOKERY
A la Carte
Rockpool Hotel
Entrees:
Caramelized Soy Chicken Wings
Grilled Chicken Skewers in a Spiced Yoghurt Marinade
Smoked Salmon Spoons
Salmon Tarragon Terrine
Mussels in White Wine
Smoked Salmon
Mains:
Australian Meat Pies with Tomato Sauce
Healthy BBQ & Grilled Chicken
Cream of Chicken and Rice Florentine
Escarole & Rice Soup with Chicken
Chicken Marsala
Veal, Spinach and Mushroom Crespelli with Sautéed Tomatoes
Roast Chicken in Asian Style Plum Sauce
Parsley Crusted Salmon with Celery Root Potato Pancake

8COMMERCIAL COOKERY
Desserts:
Caramel Slice
Chocolate Crackle
Fairy bread
Cheese Desserts:
Apple and goat cheese cake
Cheese cake
Cheese Pudding

9COMMERCIAL COOKERY
Caramelized Soy Chicken Wings
Item: Caramelized Soy Chicken Wings
Servings: 1 portion
Section: entrée
Cost of food: %: 30
Food cost: $3.25
Selling price: $10
Standard Recipe Card DATE:5/09/16
Name of Dish: Caramelized Soy Chicken Wings Portion
No's.: 3
Reference
Source:
Portion Cost: $
3.25 Sale Price at $
10.83
(30% Food
Cost)
Commodities:
Item Specificatio
n Quantity UOM Cost per
kg/l/unit Actual Cost
tomato fresh 0.750 kg $2.90 $2.18
fresh basil 0.025 kg $12.00 $0.30
Chicken Wings 0.10 Pounds $11.95 $1.195
sugar caster 0.050 kg $2.03 $0.10
olive oil extra virgin 0.125 litre $34.50 $4.31
Ketchup sourdough 1.000 Tablespoon $2.50 $2.50
garlic and
ginger 0.015 kg $15.68 $0.24
$0.00
$0.00
$0.00
$0.00
$0.00
Total Cost $
10.8

10COMMERCIAL COOKERY
Portion Cost $
3.25
Sales Price $10.00 Food Cost
% 29.25
Food Cost
% 30.00% Sale Price $10.81
GST
Payable $0.90
Method
Combine the chicken along with oil, ketchup, soya sauce as well as honey. Marinate it
for 4 hours and then preheat the oven at 190 degree Celsius. Then place marinated chicken in
the oven and add salt and pepper as per taste. Bake in the oven for 1 hour and serve it hot.

11COMMERCIAL COOKERY
Grilled Chicken Skewers in a Spiced Yoghurt Marinade
Item: Grilled Chicken Skewers in a Spiced Yoghurt Marinade
Servings: 1 portion
Menu section: entrée
Food cost %: 30
Food cost: $0.49
Selling price: $10
Standard Recipe Card DATE:
Name of Dish: Portion No's.: 1
Reference
Source:
Grilled
Chicken
Skewers in
a Spiced
Yoghurt
Marinade
Portion Cost: $
0.49 Sale Price at $
1.63
(30% Food
Cost)
Commodities:
Item Specificatio
n Quantity UO
M
Cost per
kg/l/unit Actual Cost
Yoghurt Fresh 0.050 g $2.95 $0.15
Mint salted 0.070 g $4.00 $0.28
garlic peeled 0.030 g $1.99 $0.06
salt and pepper 0.010 g $0.00
Lemon Juice Fresh 1 tbsp $1.20 $1.20
Chicken 0.30 g $11.95 $3.585
$0.00
$0.00
$0.00
$0.00