Introduction
For this entire trimester you have been learning how to correctly use costing & conversion formulas. What does Q Factor mean?, What is Edible yield? You have learned many different kinds of costs and how they affect a restaurant in pricing their menu. Now you will have the chance to put your knowledge to the test in Menu Development & Design.
You will:
Learn and apply the skills of professional menu development.
Learn the importance and use of the proper tools and documents needed to control food and beverage costs and analyze sales.
Introduce to various food service concepts, explores labor and overhead expenses and introduces the income statement as a method of evaluating business success.
By the end of this course you will know:
- How to calculate the food cost % formula.
- How to add edible yields and Q Factors on recipe costing.
- How to calculate serving cost.
- How to calculate Conversions.
- The importance for checking for mistakes.
- How to fix miscalculations
This class’s curriculum is based on:
ACF Standard 4: Business and math skills 
- Perform basic math functions used in foodservice operations.
- Calculate food, beverage and labor costs and percentages.
- Demonstrate the process of costing for recipes.
- Demonstrate the process of costing for recipe yield adjustment.
- Determine selling price of menu items.
- Describe the preparation of a guest check using current technology (i.e. computers, calculators, etc.) Common Core Writing Standard 4, 5
- Produce clear and coherent writing in which the development, organization, and style are appropriate to task, purpose, and audience.
- Develop and strengthen writing as needed by planning, revising, editing, rewriting, or trying a new approach, focusing on addressing what is most significant for a specific purpose and audience
Task
You were just notified that you are the chef de cuisine for the Johnson & Wales Culinary Faculty Holiday Party. You will have a $650 budget, using the ordering list provided. You are in charge of preparing and designing a 4-course Pre Fix Menu. You will also be responsible to write a chef biography about yourself and your history this will be the writing standard for the project. You will be responsible for correct food costing, and will have fixed costs added of linen, beverage, and labor. You will have to make a schedule for your labor and provide correct and converted recipes for your guests. Be creative as possible, but make sure you don’t go over your budget or there will be a penalty.
What you need to know for your Project:
- 25% Food Cost
- 3% Q Factor
- Serving 40 Guests
- Beverage Cost $105
- $9 per Wait staff
- $75 in Linen
Process
First all students will have access to the SYSCO food ordering catalog so you can look for products. The link below is the SYSCO ordering log.
http://kc.sysco.com/products/product_guides/food_bev.pdf
You will have access to Restaurant costing websites to help you out with the tough formulas. These websites will help you know if why you're pricing is either to high or to low. They will also supply tips on how to fix the problem that a you might have.
Menu Pricing Formulas
Recipe Conversion Formulas
- http://www.free-online-calculator-use.com/recipe-conversion-calculator.html
- http://dish.allrecipes.com/recipe-conversion-basics/
Menu Design Tips
Evaluation
|
Criteria |
Novice |
Competent |
Proficient |
|
|
1 Points |
2 Points |
3 Points |
|
Menu Design & Layout |
Menu layout and colors are too playful or casual and doesn’t meet the concept of the meal. The font and color scheme doesn’t reflect the meals theme. |
Menu layout, colors, font and color scheme are proper and creative and restaurant quality. But doesn’t match the concept of the meal. |
Menu layout and colors, whether formal, casual or playful, should match your meals concept, location or theme. Your menu font and color scheme should reflect your meals theme. |
|
Menu Description |
Menu description isn’t organized well, and has no adjectives to reflect what food is and how it is prepared. |
The menu descriptive are explained well and lists the major ingredients. But isn’t vivid and enticing to read. |
Menu descriptions are vivid and enticing. Explains what are the major ingredients are in a particular dish, and use ethnic names if they fit. |
|
Biography/Writing Standard |
Biography isn’t well written, has misspellings, and is vague on date and place of birth, major achievements, education, work facts and an overview of what makes the person significant. |
Biography is well written and organized. It includes date and place of birth, major achievements, education, work facts and an overview of what makes the person significant. But has misspelling and some missed punctuations. |
Your biography is well organized and well written with proper punctuation and spelling. Includes date and place of birth, major achievements, education, work facts and an overview of what makes the person significant.
|
|
Calculations |
Formulas and Pricing are wrong, and no work has been shown on how to get answer. Gone over dollar limit. |
Formulas and pricing are proper but may have few miscalculations. But has shown work. Or have gone over the dollar limit |
Menu formulas and pricing are correctly priced and work is shown on how you got your answer. You don’t go over the dollar limit. |
|
Recipe Conversion |
Recipes are not professionally written and conversions are off of a serving yield of 4. |
Recipes are well organized but conversions are off slightly. |
Each recipe is properly written and converted into a serving yield of 4. |
Conclusion
By now you have learned and have the tools to create a great menu for the Faculty Holiday Party.
This menu is all about you, you create the courses and what each course represents. Create the best menu to your ability and have fun. Also remember don't to go over the budget or the Dean of Culinary Arts will be upset.
Teacher Page
If you have any questions or concerns on this project please email me at RDzier@jwu.edu
Or
I will be availabe during my office hours:
Tuesday- 11:30 to 1:20
Thursday- 9:20 to 11:10