Reference no: EM131505497

Target Market will be on "A patisserie Which Serves Breakfast and lunch as well as upmarket patisserie products".TARGET MARKETS

- Sea side resort with the target market being families and holiday makers
- An award winning restaurant in a winery region which showcases local produce
- A fine dining restaurant located in the city CBD with a target market being corporate customers
- A restaurant serving modern Australian cuisine located in a tourist precinct
- Dessert menu for a trendy inner city restaurant (should include minimum 6 dishes)
- A patisserie which serves breakfast and lunch as well as upmarket patisserie products
- A seafood restaurant located in a five star city hotel
- A cultural or ethnic style of cuisine (lecturer to choose) in a suburb of a major city
- A high tea menu in an international five start hotel (should include minimum 9 items with a variety of savoury and sweet)
- A wholesale patisserie business supplying products to restaurants and cafes. Food cost for these items will be between 5-25% and you must determine realistic retail prices. Product range should include a minimum of 9 items

Assessment Details

Task 1: Designing menus according to the target market
In a short paragraph using your allocated target market, identify the customer profile and provide an overview of the food business. This must include:
- the type of customers you want to attract
- what their food preferences are
- the demographics of your customer base (gender/age/spending capacity etc.)
- what products and services you will be offering them
- the service style and cuisine of the business

Using the information from the task above and analysing the food preferences, design two (2) menus - one (1) a la carte menu and one (1) table d'hote menu and present these as they would be presented to a customer.

Note - Your menus should be appropriate to the target market which are allocated to you.

The a‘la carte menu or product list (patisserie) must consist of three courses (entrée, main, dessert) and have five (5) choices within each course. Any accompaniments (eg garnishes or sauces) must also be included. All dishes must be individually and realistically priced and meet the menu design principles according to the specific target market. You must also include a provision for a vegan special dietary requirement.

Build on competence (optional): Include additional special dietary requirements - eg gluten or lactose free.

From the a la carte menu, create a 3 course table d'hote menu suitable for a function at your establishment. Your table d'hote menu must meet these requirements:
- Must offer guests a choice of 3 entrée, 3 main course and 3 dessert, coffee and tea
- Must be priced realistically (one price for the entire menu)

Note - If your scenario is a patisserie based , you must design a suitable table d'hote menu

Seek feedback from one industry professional regarding the merits of your menu ideas or food production range. In a short paragraph or bullet points, document this feedback. (An industry professional could be a chef at your workplace or LCB lecturer.)

Both menus must:
- be neatly presented and menu descriptions show correct use of culinary terms, spelling and grammar (English or French)
- Have a balanced variety of dishes (colour, taste, texture etc )
- Demonstrate knowledge of current trends, seasonal and local availability of produce.
- Consistent formatting, layout and sequence of items, description of menu items and language

Build on competence (optional): See the marking guide for details of how to build your grade.

Task 2 - Calculating menu and dish price

You are to provide a total of 9 standard recipe cards for your table d'hote menu (3 entrees, 3 mains and 3 desserts). Prices are to be sourced by you and you must use LCB format standard recipe cards provided by your lecturer (Microsoft Excel). Ensure you include:
- Yield for 10 portions
- Ingredients listed according to the order used on the recipe, as well as specifications
- All weights and measures in metric (kilo/litres etc) or appropriate unit of measures (punnet/ bunch etc)
- All associated garnishes, accompaniments and sauces
- A complete method for producing and serving the dish
- Correct calculation of portion cost ($) and food cost percentage (%) based on the following:
o Entrees based on a 20-25% food cost percentage
o Mains 25-30% and
o Dessert 10-15%
- Include a selling price for the dish which reflects current trends
- A digital photo of the dish

Build on competence (optional): On the table d'hote menu explain how you could achieve an average total menu cost of less than 30%, through careful selection of menu items with varying food costs. Refer to marking guide.

Yield test - Calculate the yield percentage of the following commodities (all calculations must be shown):
1. 50 kgs of potatoes which are intended for boiling and mashing. After peeling and cooking, you have 42 kg left.
a) What is the wastage yield %for potatoes?
b) What is the useable yield % for potatoes?

2. A whole raw chicken weighs 1.9 kgs. The intended use for the chicken is for grilling and roasting boneless pieces. Useable weight after deboning is 1.2kg
a) What is the wastage yield % of the chicken?
b) What is the useable yield % of the chicken?

Task 3 - Target market report (500 words)

Submit a report which discusses the target market, (including demographics) choice of dishes, (seasonality or speciality ingredients) price point, style of restaurant, location, competitors and other possible impacts/considerations which might affect your business.

Build on competence (optional): See the marking guide for details of how to build your grade.

Task 4 Monitoring and evaluating the success of your menu

Answer the questions to the scenarios below, based on your a la carte menu:
1. Based on feedback from the service staff and your own observations, you notice that one of your dishes (choose any one of the dishes from your a ‘la carte menu) is coming back from your customers still with a lot of food left on the plate.
a) Name the dish
b) What could be the reason why customers are not eating the whole portion and
c) What could you do to change this?
2. Due to the extreme weather, the cost of goods for one of your dishes has increased dramatically by 15%.
a) Name the dish and
b) What would be your recommendation for the dish to ensure ongoing profitability?
3. After examining the business' sales analysis for the past 4 weeks, you notice that sales of one of your dishes (from you're a la carte menu) has decreased dramatically. This has resulted in the ingredients being wasted and impacting on your overall food cost percentages.
a) Name the dish and
b) What would be your recommendation for the dish to ensure ongoing profitability?

4. Based on your entrée course from your table d' hote menu, assess the cost effectiveness of these dishes. Use the standard recipe cards to complete the table. Note: patisserie product lists can choose three dishes

a) Which dish provides the greatest contribution to margin and is the most profitable?
b) Which is the least profitable menu item?
5. What is a customer survey and how can it be used to improve a business?

Build on competence (optional):
- Describe three different ways of monitoring menu performance in your own words.
- Describe four ways to gather customer preference and feedback of your establishment.

Attachment:- Blank_SRC2.xlsx