SITHKOP002: Plan and Cost Basic Menus - A La Carte, Buffet, Ethnic

This assignment solution for SITHKOP002: Plan and Cost Basic Menus includes various menu types such as A La Carte, Cyclical Buffet, Degustation, and Ethnic menus. The A La Carte menu features entrees like Lamb streaks and Prawn squares, main courses including Lobster Mac and Cheese and Fish and Chips, and desserts such as Chocolate Chips Cookie and Vanilla Panna Cotta, along with standard recipe cards detailing ingredients, costs, and preparation methods. The Cyclical Buffet menu is designed for 50 people and includes items like Parmesan Wheel, Seafood Salad, and Braised Salmon. The Degustation menu offers soups, entrees, and main courses with suggested sauce replacements and additions. The Ethnic menu presents options like Cheese Fritters and Barramundi in sweet and sour broth. Each menu includes detailed costing and ingredient breakdowns. This document is available on Desklib, where students can find more solved assignments and past papers.

SITHKOP002 Plan and cost basic menus V1.0
SITHKOP002
Plan and cost basic menus
STUDENT NAME
STUDENT ID. NUMBER
ASSESSOR NAME
RESULT
INDIVIDUAL
ASSESSMENT
RESULT
ASSESSMENT
ACTIVITY C ¨ NYC ¨ FINAL
GRADE
ASSESSOR FEEDBACK
I have received the Assessment Feedback on____________________________(DATE)
STUDENTS SIGNATURE
ASSESSOR SIGNATURE DATE
Trainer Subject Resource:SITHKOP002 Author: © Eleanor Layton, 2018
Assessment Activity
(Performance)

SITHKOP002 Plan and cost basic menus V1.0
TASK 1:
Type of customers – Provide a description
The restaurant would be premium casual and fine dining.
Employed customers: those customers who have enough amount to spend and want to enjoy a
great food along with the nearest and close ones.
Families and Families with kids: those families which come from the upper middle class and high
class could be targeted by the business. the average income must be around $ 1500 per month.
Business partners: Business class meetings could also be entertained by the business. the business
meeting trend in the country is expanding.
Cuisine style(s) used in the establishment
European cuisine
Italian cuisine
Chinese Cuisine
French cuisine
Menu Types used in the establishment
Best-selling menu items Example Cost
Bread/ starter Cheese Fritters $ 19
Entrée Prawn Squares $ 25.33
Trainer Subject Resource:SITHKOP002 Author: © Eleanor Layton, 2018

SITHKOP002 Plan and cost basic menus V1.0
Soup Yum chicken Broth soup $ 16
Main Fish and Chips $ 50
Dessert Chocolate chips cookie $ 8
Special/Other Sliced Fruits Varies according to
the choice of fruits
Trainer Subject Resource:SITHKOP002 Author: © Eleanor Layton, 2018

SITHKOP002 Plan and cost basic menus V1.0
Task 2:
A la carte menu:
Entrée:
{Lamb streaks}
19
{Prawn squares}
25.33
{Cheese fritters}
19
Main course:
{Lobster Mac and cheese}
23.33
{Fish and chips}
26.78
{Sprouted patty with mayo}
32.5
Desserts:
{Chocolate chips cookie}
5.07
{Vanilla Panna cotta}
6
{Fruit cream}
7.4
Standard Recipe Card
Name of dish
Chocolate Chip
Cookie
Portion
Nos.: 1
Ref Source 1
Total cost 137
Portion
Size 80
Portion cost 1.7125 Sales
price at
30%
(Total
402.9
Trainer Subject Resource:SITHKOP002 Author: © Eleanor Layton, 2018

SITHKOP002 Plan and cost basic menus V1.0
Cost)
Desired
Sales price 402.9
Desired
Food
cost 137
Sales price 402.9
food
Cost % 34%
Commodities
Item Specification
weight
kg/
Unit
Cost per
kg/ unit
Actual
cost
Unsalted butter
For the
batter 2 litre 20 40
Packed dark brown
sugar
For the
batter
1
packet 20 20
White sugar
For the
batter 1 kg 15 15
Eggs
For the
batter 5 eggs 3 15
Vanilla Extract
For the
batter
1
bottle 4 4
chocolate chips
For the
batter
1
packet 25 25
All purpose flour
For the
batter 1 kg 12 12
Baking soda
For the
batter
two
table
spoon 5 5
Fine salt
For the
batter
pinch
of salt 1 1
Total Cost 137
Portion cost 1.7125
Method: Add all the ingredients together and pour the batter into the baked base and top it with
the chocolate ships and bake it again. Cool the cookies and serve it.
Trainer Subject Resource:SITHKOP002 Author: © Eleanor Layton, 2018

SITHKOP002 Plan and cost basic menus V1.0
Standard Recipe Card
Name of dish Prawn Squares
Portion
Nos.: 3
Ref Source 3
Total cost 114
Portion
Size 15
Portion cost 7.6
Sales
price at
30%
(Total
Cost) 380
Desired
Sales price 380
Desired
Food
cost 114
Sales price 380
food
Cost % 30%
Commodities
Item Specification
weight
kg/
Unit
Cost per
kg/ unit
Actual
cost
Rice For the dish 2 kg 12 24
Cooked Prawns For the dish 2 kg 25 50
Cucumber For the dish 3 kg 8 24
Toasted sesame seeds For the dish 1 kg 15 15
Chopped pickled
ginger For the dish
100
gms 10 1
Total Cost 114
Portion cost 7.6
Method: Cook the rice and mix it with sesame seeds and ginger. Lay the prawns in a container
and put one slice of cucumber on every piece and further, lay the rice over it and press it.
Freeze it overnight and cut it into pieces.
Trainer Subject Resource:SITHKOP002 Author: © Eleanor Layton, 2018

SITHKOP002 Plan and cost basic menus V1.0
Standard Recipe Card
Name of dish
Lobster Mac and
Cheese
Portion
Nos.: 6
Ref Source 6
Total cost 210
Portion
Size 30
Portion cost 7
Sales
price at
30%
(Total
Cost) 700
Desired
Sales price 700
Desired
Food
cost 210
Sales price 700
food
Cost % 30%
Commodities
Item Specification
weight
kg/
Unit
Cost per
kg/ unit
Actual
cost
Cooking oil For the dish
Few
drops 15 2
Marconi For the dish 3 kg 15 45
Salt For the dish
Pinch
of salt 5 1
Milk For the dish
2.5
litre 10 25
butter and cheese For the dish
1
packet 15 15
Flour For the dish 1 kg 12 12
Cheddar For the dish
1
packet 25 25
Black pepper and
nutmeg For the dish
1
bottle 25 25
Lobster meat For the dish
2
packet 30 60
Trainer Subject Resource:SITHKOP002 Author: © Eleanor Layton, 2018

SITHKOP002 Plan and cost basic menus V1.0
Total Cost 210
Portion cost 7
Cyclical Buffet- 50 people
Entrée:
Parmesan Wheel
Seafood salad with lemon and cheese dressing
Yum chicken Brth Soup
Main course:
Lobster Mac and cheese
Marinated Mashroom
Braised salmon, capers, cherry tomato, parsley
Desserts:
Sliced seaonsal fresh fruit
Ricotta cheese cake
Fruit cream
Yum chicken Brth soup (for 10 person)
Ingredients UOM Pack size Qprice Amount Price
Chicken KG 1 Kg 0.25 $ 9.00 $ 2.25
Carrots KG 1 Kg 0.25 $ 2.00 $ 0.50
Onions KG 1 Kg 0.25 $ 1.40 $ 0.35
Beanshoot KG 1 Kg 0.2 $ 2.00 $ 0.40
Thyme Bunch 1 bunch 0.25 $ 2.50 $ 0.63
Garlic KG 1 Kg 0.1 $ 12.00 $ 1.20
Potatoes KG 1 Kg 0.15 $ 2.00 $ 0.30
Celery Each Each 1 $ 2.50 $ 2.50
Salt PKT 1 Kg 0.01 $ 4.92 $ 0.05
Parsley Bunch Bunch 0.1 $ 2.50 $ 0.25
Olive oil tin 10 kg 0.005 $ 32.36 $ 0.16
Trainer Subject Resource:SITHKOP002 Author: © Eleanor Layton, 2018

SITHKOP002 Plan and cost basic menus V1.0
Pepper Jar 1 kg 0.05 $ 21.99 $ 1.10
Parmesan PKT 1 Kg 0.1 $ 25.00 $ 2.50
Egg noodle PKT 1 kg 0.3 $ 2.50 $ 0.75
$ 12.94
$ 43.12
$ 8.62
Degustation:
Soups:
Yum Chicken Broth soup $16.00
{Sauces can be replaced with Pesto/ mayo/ mustar) $2.00
(Could be served to 5 people at a time)
Thai noodle soup $14.00
(Could be served to 5 people at a time)
Entrée:
Lamb streaks with tomato sauce $28.00
{Sauces can be replaced with Pesto/ mayo/ mustar) $2.00
(Could be served to 5 people at a time)
Cheese fritters $19.00
{Extra cheese} $3.00
(Could be served to 5 people at a time)
Main course 1:
Fish and chips $50.00
{Extra spices garlic/ onion/ tomato} $5.99
(Could be served to 5 people at a time)
Lobster Mac and cheese $38.00
{Can be served with /onion rings} $5.00
(Could be served to 5 people at a time)
Main course 2:
Trainer Subject Resource:SITHKOP002 Author: © Eleanor Layton, 2018

SITHKOP002 Plan and cost basic menus V1.0
Barramundi in sweet and sour broth $32.50
{Add: corns/peas/onion} $7.00
(Could be served to 5 people at a time)
Crispy Pork Belly $26.00
{Bun type: multigrain/garlic} $3.50
(Could be served to 5 people at a time)
Desserts:
Chocolate chips cookie $8.00
{Types of chocolate: Belgium dark/ mud chocolate/ $2.00
White chocolate}
{Extra Chocó chip}[1] $1.00
(Could be served to 1 people at a time)
Fruit cream $6.00
{Extra fruits or dry fruits} $1.00
(Could be served to 5 people at a time)
Standard Recipe Card
Name of dish Fish and chips Portion Nos.: 5
Ref Source 5
Total cost 15.3 Portion Size 1
Portion cost 15.3
Sales price at 30%
(Total Cost) 51
Desired Sales
price 51 Desired Food cost 15.3
Sales price 51 food Cost % 30%
Commodities
Item Specification
weight kg/
Unit Cost per kg/ unit
Actual
cost
Cooking oil For the dish Few drops 15 0.1
Potatoes For the dish 1 kg 2 2
{
Trainer Subject Resource:SITHKOP002 Author: © Eleanor Layton, 2018

SITHKOP002 Plan and cost basic menus V1.0
Salt For the dish
Pinch of
salt 5 1
Flour For the dish .5 kg 2 1
Baking powder For the dish pinch 8 0.1
Cayenne pepper For the dish Pinch 8 0.1
Dash old bay
seasoning For the dish 1 packet 3 3
Brown beer For the dish 1 bottle 3 3
Firm fleshed
white fish For the dish 1 Packet 5 5
Total Cost 15.3
Portion cost 15.3
Ethnic Menu:
Entrée:
Cheese fritters $19.00
{Extra cheese} $3.00
(Could be served to 5 people at a time)
Main course:
Barramundi in sweet and sour broth $32.50
{Add: corns/peas/onion} $7.00
(Could be served to 5 people at a time)
Desserts:
Apple Crumble cheese cake $11.00
{Eggless}[2] $11.60
(Could be served to 5 people at a time)
Barramundi in sweet and sour broth
Ingredients UOM
Pack
size Qprice Amount Price
{
Trainer Subject Resource:SITHKOP002 Author: © Eleanor Layton, 2018

SITHKOP002 Plan and cost basic menus V1.0
Barramundi KG 1 Kg 0.25
$
9.00
$
2.25
Oil
tin 1 tin 0.25
$
2.00
$
0.50
Flour KG 1 Kg 0.25
$
1.40
$
0.35
Water Ltr
Sugar KG 1 Kg 0.25
$
2.50
$
0.63
Vinegar Ltr 1 Ltr 0.1
$
12.00
$
1.20
Tomato Sauce KG 1 Kg 0.15
$
2.00
$
0.30
Salt and pepper PKT 1 PKT 1
$
2.50
$
2.50
Onion KG 1 Kg 0.01
$
4.92
$
0.05
Capsicum KG 1 Kg 0.1
$
2.50
$
0.25
Carrot
KG 1 Kg 0.005
$
32.36
$
0.16
Pepper
PKT 1 PKT 0.05
$
21.99
$
1.10
Parmesan
PKT 1 Kg 0.1
$
25.00
$
2.50
Egg noodle
PKT 1 kg 0.3
$
2.50
$
0.75
Apple Crumble cheese cake
Ingredients UOM
Pack
size Qprice Amount Price
Flour KG 1 Kg 0.5
$
5.00
$
2.50
Oats Ltr 1 Kg 0.5
$
8.00
$
4.00
Brown sugar KG 1 Kg 0.25
$
7.00
$
1.75
Almonds Ltr 1/2 Kg 0.2
$
12.00
$
2.40
Butte KG 1 Kg 0.15
$
8.00
$
1.20
Softened cream
cheese PKT 1 PKT 1
$
7.00
$
7.00
Caster sugar KG 1 Kg 0.2 $ $
Trainer Subject Resource:SITHKOP002 Author: © Eleanor Layton, 2018