As a Professional Kitchen Manager you are responsible forMenu Planning and Inventory Management to control wastage and reduce food cost. Yield management plays a very crucial role in both Menu Planning and Inventory Management.

In this assessment I would like to see how well you understand the concept of Yield Management relating to conversion formulas, using accurate weight and volume measurements.

Plan a 3 course menu for Valentines Dinner (Appetizers, Main Course and Dessert).

1. Explain the reasoning for the dishes you have selected.
2. Use the Standard Recipe worksheet list the ingredients, their weights (if needs conversion) explain the conversion method, yield and item cost.
3. Provide suggested selling price based on markup cost.

I am providing you with a template. I need to see three worksheets submitted ((Appetizers, Main Course and Dessert). Selling price should be realistic with some competitive shop done.

Note: only answer the second part means excel worksheet and the menu I have the answer of the kitchen manager theory part onlysolve the excel worksheets and menu part

Costing Worksheet.xlsx 10 February 2022, 9:34 PM

Valentine Menu .JPG 11 February 2022, 12:16 PM

Excel File Edit View Insert Format Tools Data Window Help * 0 7 Q 8 Wed Feb 16 13:26 OO AutoSave OFF " ... Costing Worksheet Q Home Insert Draw Page Layout Formulas Data Review View Tell me LE Share Comments Calibri (Body) v 11 AA = Wrap Text General Ex AP- O. Paste BIU V V C DVAv EE Merge & Center v $ ~ % " Conditional Format Cell Insert Delete Format Sort & Find & Analyze Formatting as Table Styles Filter Select Data L24 A B D E F G H J K L M N 0 P Q R S T U V Standard Portion Cost Worksheet Date: 2/2/2022 A. Name of Menu Item Fish Fillet Amandine Portion Size 1.7 kg or 60 oz Number of Portions 35 ngredients Amount Unit Cost/Unit Total Cost Remarks on proudct type 2 3 10 1 Fish Fillet 1.60 KB $80.00 $128.00 almon Fillet 11 2 Almonds 1.00 kg $35.0 $35.0 Blanched 3 Butte 2.50 kg $25.00 $62.5 Unsalted 4 Lemon Juice 0.50 ml $10.00 $5.00 Concentrated 5 Lemon Peel 3.00 no $0.65 $1.95 Fresh 6 $0.00 16 7 $0.00 8 $0.00 18 9 $0.00 19 10 $0.00 20 11 $0.00 12 $0.00 13 $0.00 23 14 $0:00 24 15 Salt 0.05 kg $3.75 so.19 To Taste 25 16 Pepper 0.05 kg $14.00 $0.70 To Taste 26 Total 233.34 27 Total Cost $233.34 28 Number of Portions 35.00 29 Standard Portion Cost $6.67 30 o of Food Cost 31 0.28 $23.81 32 Selling Price n w 0.30 $22.22 Selected 33 0.33 $20.20 34 35 36 D Sheet3 Standard Portion Cost Standard Portion Cost (2) Standard Dinner Cost + + 100% Ready SPORTS FEB Tak ZEE W PTY 16 A* 0 7 Q 8 Wed Feb 16 13:26 Excel File Edit View Insert Format Tools Data Window Help Q " ... Costing Worksheet OO AutoSave OFF Tell me LE Share Comments Home Insert Draw Page Layout Formulas Data Review View Calibri (Body) v 11 AA =1 Wrap Text v General Insert Delete Format Sort & Find & Analyze Paste BIUV DVAv EE Merge & Center v $ ~ % " Conditional Format Cell Data Formatting as Table Styles Filter Select H20 P Q R S T U V A B D E F G H J K L M N 0 Number of Portions 6 Ingredients Amount Unit Cost/Unit Total Cost Remarks on proudct type 3 10 1 Beef Stir Fry Strips 0.35 $19.78 $6.82 AAA ANGUS 2 Cabbage 0.25 kg $4.75 $1.19 Fresh (Shredded) 3 Carrots 0.25 kg $5.50 $1.38 Fresh (Julinens) 4 Yellow Bell Pepper 0.25 $3.75 $0.94 Fresh (Julinens 5 Shikate Mushroom 0.25 pack $8.55 $2.14 Fresh (Sliced) 6 Lemon Grass Stems 0.10 pack $3.25 $0.33 Fresh (Sliced) 16 7 Cilantro 0.05 bunch $1.50 $0.08 Fresh (Chopped) 8 Ginger 0.05 kg $4.55 $0.23 Fresh (Sliced) 9 Garlic 0.05 kg $4.55 $0.23 Fresh (Sliced) 19 10 Vinegar .10 Its $3.75 $0.38 20 11 Soy Sauce .05 Its $4.55 $0.23 21 12 Chilli Sauce ).05 ts $6.50 $0.33 13 Sugar 0.10 kg $5.50 $0.55 14 All Spice 0.05 kg $6.45 $0.32 Crushed 24 15 Salt 0.05 kg $3.75 $0.19 To Taste 25 16 Pepper 0.05 kg $14.00 $0.70 To Taste 26 Total $16.00 27 Total Cost $16.0 28 Number of Portions 6.00 29 Standard Portion Cost $2.67 30 % of Food Cost 31 0.2 9.53 32 Selling Price 0.30 $8.89 Selected 0.33 $8.08 34 35 36 37 38 39 40 41 12 + Sheet3 Standard Portion Cost Standard Portion Cost (2) Standard Dinner Cost Notes + 100% Ready FEB SPORTS Tak ZEE W PTY 16 AExcel File Edit View Insert Format Tools Data Window Help * 0 7 Q 8 Wed Feb 16 13:26 Q OO AutoSave OFF " ... Costing Worksheet LE Share Comments Home Insert Draw Page Layout Formulas Data Review View Tell me Calibri (Body) v 11 AA =1 ab Wrap Text v General Ex AP- O. Insert Delete Format Sort & Find & Analyze Paste BIUVE EE Merge & Center v $ ~ % " Conditional Format Cell Formatting as Table Styles Filter Select Data J20 x v fx C D E F G H 1 J K L M N P Q R S T U V W X A B Date of Last Costing Name of Dinner Fish Fillet Amandine 2018-02-0 2019-02-03 2020-02-04 2022-02-05 Item Portion Cost 10 Entree Fish Amandine $6.67 Vegetable Pick of the day (du Jour) $0.12 Potato Choice $0.12 Salad Tossed Green $0.40 Dressing Choice $0.02 Juice Fresh Tomato Basil $0.12 Bread Dinner Rolls $0.15 Butter Butter Balls $0.06 18 Other 19 Garnish Organe, Lemon, Parsley $0.05 20 Condiment Cocktail Sauce $0.08 21 Total $7.79 $0.00 $0.00 $0.00 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 27 Sheet3 Standard Portion Cost Standard Portion Cost (2) Standard Dinner Cost + + 100% Ready SPORTS V FEB Tak ZEE W PTY 16 4Preview File Edit View Go Tools Window Help 1 O * 0 7 Q 8 Wed Feb 16 13:26 ... Valentine Menu .JPG shubham kumar Xperience Valentine's Speacial Screen Shot 2021-12...21.27.14 MENU Appetizer Screen Shot 2022-02...13.26.12 Spinach Salad With Red Onion, Blackberries & Almonds Tossed In A Truffled Pear Vinaigrette Smoked Tomato Bisque Piri-Piri Shrimp Tostada With Fresh Guacamole Entree Screen Shot 2022-02...3.26.20 Beef Wellington Nestled On A Celery Root Mash, Carrots and Asparagus; Topped With Brandy Peppercorn Sauce Spiced Salmon Fillet on Lemon Caper Black Lentils, Creme Fraiche Filled Squash Blossom Roasted peppers, Caramelised Onion Smoked Gouda stuffed Chicken Screen Shot wrapped in Prosciutto and 5 spice Sweet Potato Gnocchi 2022-02...13.26.27 Mushroom Spinach Ricotta Ravioli in a Brown Butter Wine Tarragon sauce topped with Toasted Pecans Lobster Tail Fettuccini in Pommery cream sauce with Sweet Peppers Capers and Spinach Dessert Red Velvet Strawberry Mousse Cake topped with Chocolate Meringue Raspberry Tiramisu for two $1 10 PER PERSON + service charge + tax SPORTS FEB Tak ZEES W 16 4 o