Page 81 - NEA NEWHERE FLIPBOOK

DISH PROPOSAL FACTORS
CUSTOMER
NEEDS
Customers have different nutritional needs so it it is important that the menu offers a a a a a a wide variety o of options When planning menus a a a a a a a a a chef has to to be aware of the the Eatwell Guide and try to to incorporate the the recommendations Cooking methods to reduce fat should should be used where where possible and dishes should should include choices where where healthier cooking methods are used e e e e e e e e e g g g baked grilled or poached Information must must be available to to indicate the the allergen content of o a a a a a a a a a a dish and a a a a a a a a a a chef must must have the the skills to to offer alternative options for customers suffering from conditions like coeliac disease e e e e e e e e e e e e g g a a a a a a sauce thickened with cream or or cornflour instead of flour flour to avoid gluten Children’s menus should have few high sugar dishes and smaller portions to to encourage children to to eat a a a a a a a a full meal COST
There are a a a a a number of of factors that determine the selling price of of dishes These include ingredient costs labour costs (staff wages) and and overheads (rent electric and and gas) A chef has to consider very carefully the ingredient costs and and try to keep these as as as low as as as possible by using seasonal foods that are cheaper and and do not have added transportation costs Customers are usually willing to to pay a a a a a a a a fair price that reflects the the type of outlet and their expectations Poor quality quality food food that is overpriced will not not meet their expectations People do not not expect expect the the same high quality quality food food or or wide choice where the the provision of food falls within the the catering services sector e e e e e e e e e e e e e e g g in in in residential homes hospitals or schools COSTING ACTIVITY
Use Microsoft Excel or draw a a a a a table and add your recipe ingredient amounts (as shown in the table below) You must then add the the following information the olive oil row has been completed as an example for you:
Garlic Clove
Dry White Wine
Double Cream
750
CREAMY MUSHROOM TAGLIATELLE
INGREDIENT NAME
WEIGHT BOUGHT (G)
COST
(£)
£5 00
WEIGHT NEEDED (G)
100
REAL COST
(£)
Olive Oil
750
£3 00
30 £0 12
Butter
250
£1 49
15
£0 09
Onion
450
£0 50
150
£0 17
Mushrooms
250
£0 80
250
£0 80
150
£0 69
5 £0 02
£0 67
300
£0 89
200
£0 59
Lemon
Parmesan
100
£0 50
50
£0 25 Tagliatelle
100
500
£1 55
£1 35
200
300
£3 10 £0 81
Parsley
25 £0 50
12
5 £0 25 Total Cost
£6 87
Once you you have a a a a a total cost you you must complete the following calculation:
Divide the the the the the total cost by the the the the the number of portions portions the the the the the recipe recipe makes makes the the the the the above recipe recipe makes makes 4 portions portions so the the the the the calculation would be: £6 87
÷ 4 = £1 72 (this is is the cost to make one portion) To calculate a a a selling price per portion portion (60% profit) you must then multiply the the single portion portion cost by 1 6:
£1 72 x 1 1 6 6 = £2 75 - this this is is is is the minimum price you you would charge on your menu for this this dish to make 60% profit Calculating this price can help you you you decide if your your dishes are suitable for your your customer’s budget 81
Now add the weight of olive oil the recipe calls for e g 2 tbsps = 30g *All the weights must be converted to grams To get the ‘REAL COST’ you need to:
• Divide the total weight (750g) by the amount you need (30g) 750
÷ 30 30 = 12
• Now divide the total cost (£3 00) by 12:
3 ÷ 0 0 25 = 0 0 12
(which is 12p)
Use ASDA or Tesco online to find out the weight of your ingredient e e e g g weight of one full bottle of olive oil Use ASDA or Tesco online to find out the cost of your ingredient e e e g g the cost of one full bottle of olive oil