Task 3: Cost menu and written report Task 3.1 1. Itemise the components of all dishes on your la carte menu. They can be listed manually or using computer technology such as spreadsheet software. 2. Research costs for all components to enable you to determine costs and selling prices. Information can be obtained from your workplace or training organisation's purchasing staff or organisational purchasing documentation, by contacting suppliers directly or using your internet search engine. 3. Calculate portion yields for all raw ingredients for all dishes on your la carte menu. Use this template given by your assessor to complete this task." SITHKOP002 Recipe costings" and manually calculate the portion yields and costs of raw ingredients for at least one dish. Alternatively, you can use your workplace or training environment's standard format. Show the formulas used, your calculations and results for each component of the dish. All other dishes on the menu can be calculated manually or using computer technology such as spreadsheet software. Use the SITHKOP002 Raw ingredient yield test percentages table provided in your course files or your workplace or training organisation's standardised yield test percentages when calculating costs for all raw ingredients. If yield percentage is not available, use most similar ingredient percentage. 4. Calculate the total cost per portion for all dishes on your menu. Remember to include costs for all components of a dish.