Plan recipes from below service type 1) A la carte,

2) Buffet and

3) Set or Table d'hte. Each recipe is to be created in a recipe card ms excel spreadsheet format, and must account for the following calculations: Recipe method, Portion size, Recipe ingredients, including units of measure, Recipe description, Required equipment, Food cost percentage and GST.

Scenario

As Manager of the dining facility you have presented your evaluation of the customer research from Project 1 to management and they were very impressed with the work you had done. Congratulations! Now they want you to take things further and develop a sample menu with recipes from a variety of different menu types so they can decide whether or not to change the direction and focus of the facility in order to enhance trade and improve profits. They have requested you start by describing the current organisational service style and cuisine of the facility and then use your knowledge of the kitchen and the facility as well as the findings of the research to write up recipes for a selection of 3 different menu types so they can see what these might look like. They are thinking there might be a need or an opportunity to expand the service delivery options and the trading hours of the facility to attract new markets in order to generate additional sales. To give them proper information to assist their operational decision making they have also asked you to cost and price all recipes on each menu type and present your proposed recipes using a standard recipe card created in a ms excel spreadsheet format. They have advised you they want the food cost percentage to be in the range of 30 to 35% of the selling price for each dish.