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DNIUSTHRIPTRIOPNOSAL FACTORS DNIUSTHRIPTRIOPNOSAL FACTORS PRACTICE NEA
Create your 4 dish dish proposal using the the information from this section For each dish dish you you must calculate the the cost to make one portion as as well as as include a a a a a a a a paragraph on on on each of the following:
• Seasonal Ingredients: you you will will have considered what time of year your menu will will be needed and therefore which ingredients are seasonal in in the UK at at that time • Skills of of Staff: you you you you will have designed your your menu around the type of of staff your your brief stipulates you you you you are or around the type of provision for example a a a a a a small seaside bistro will will not have multiple section chefs which will will limit the the amount of time and ability your your chefs have to make the the dishes Alternatively your your brief may stipulate you are working in in a a a a a large five star hotel and therefore the the possibilities could be endless • Equipment Needed: you you will will have stated which large small and powered equipment you you will will need to produce your menu dishes and why? This should also be linked to the the skill of the the chefs • Time: you you will have have considered how long diners have have to wait and eat at at your provision This should be strongly linked to the brief you have chosen for example a a a busy city centre bistro should provide its diners with quick but tasty meals that they can eat in or take out on their lunch break • Cost: you you will have calculated the cost to make one portion (and sell for 60% profit) o of each dish in your four dish proposal and use this cost to justify your choice of ingredients For example if if you you are providing a a a a a menu for families families dining at a a a a a a a a a holiday park the the cost per portion should be be reasonably low otherwise families families may be be put off staying and dining at at the holiday park Alternatively if you are asked to make dishes for an an à la carte restaurant restaurant at a a a a a a a a a a Michelin star restaurant restaurant the the cost per portion can be be higher as it it will be be justified by the the quality and and standards of the restaurant NOTES
Use the box below to to make any initial notes about your your four dishes You should refer back to to your your brief and make sure you you you are are linking the dishes you you you are are proposing to to your potential customer 87