Problem
Undertake research and identify the cost of each menu option and the price to be quoted to the client for each option. Ingredient costs are to be accessed from suppliers. Evidence of ingredient costs accessed must be submitted to your assessor.
Associated costs to include: Portioned kitchen operational costs - $100 per hour and labour costs $70 per hour. A mark up of 25% is to be added to total cost of producing the menu.
Use Standard measures and the Butchers test method when calculating costs for one dish (for meat, fish or poultry only)
Information for each option is to:
1) Identify the main ingredients in each dish.
2) Identify the cost for all raw ingredients.
3) Estimate the amount of ingredient wastage and the associated cost.
4) Estimate preparation and cooking time for each item/ dish and identify costs.
5) Identify the cost of each dish.
6) Identify the total cost of each customer option.
The costing information is to be prepared on the workplace Excel spreadsheet template provided by your supervisor.