Enable to identify and understand the trends of the menus/markets, food & beverage sales and costs, food & beverage cost percentages and control system.

Instructions:

(i) Planning a Menu -Menu proposal: A la carte menu (Korean cuisine) with 2 appetizers, 5 main courses/entrees and 3 desserts.

(ii) Costs -Research on the costs of each dish and provide the estimation cost of each dish, along with total cost of each menu item by using Batch Recipe Costing Worksheets

(iii) Prices/sales -Price setting in relation to competitors -Estimate the number of items/portions sold

(iv) Cost percentages -Calculate food cost percentages for all menu items

(v) Sales projections Do a sales projection for the following month’s sales, calculate the total food cost and food sales of each menu items (in a table)

(vi) Sales mix and menu mix -Calculate sales mix and menu mix percentages for all menu items (in a table)