Task 3: Cost menu Itemise the components of all dishes on your a la carte menu. They can be listed manually or using computer technology such as spreadsheet software. Research costs for all components to enable you to determine costs and selling prices. tnfonnation 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. Calculate portion yields for all raw ingredients for all dishes on your a la carte menu. - Go to your 'Course files' and open Sin-lKOFGDE Menu Costing Template and Chicken Kebab Recipe as an example of how 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, your results for each component of the dish. Save your fite. ' All other dishes on the menu can be calculated manually or using computer technology such as spreadsheet software. - Use the Sin-iKOFC-'DE Raw ingredient yield test percentages table provided in your course files or your mrkplace 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. Calculate the total cost per portion for all dishes on your menu. Remember to include costs for all components of a dish. Determine selling prices for all menu items. - If developing a menu for your workplace or training organisation. use their markup. standard food cost percentages (SFC%] or profit margins to determine the selling price. - Ashton's SFCEH: ranges are 25 to 3|]% on starters and entrees. 3D to 35% on main courses. 15 to 2D% on fruitbased desserts and 2? to 32% on all other desserts. ' Calculate the menu price for one menu item manually, showing all formulas, calculations and results. ' All other menu items can be calculated manually or using computer technology such as spreadsheet software. Show how the menu price changes depending on the SFC% used. Answer all the questions. Print out all calculations completed using computer software packages [for example. spreadsheets]. Your menu and the results of your pricing calculations will be required to complete Task 4. Attach copies of the following documents to your assessment. - Your itemised recipe components list. - Asarnple of documents or research used to provide purchase costs for recipe components. - All documents containing manual and computerised yield. cost and selling price calculations to your