Hospitality Management - Restaurants Menu Planning - Assignment Example

Hospitality Management - Restaurant’s Menu Planning Appetizer The menu for the Appetizer is “Tortilla Pinwheels”. The appetizer is made from fresh ingredients and is most effective when made for large families, gatherings and outings because they bring a party atmosphere to the meal. The ingredients used to make this appetizer are; • 1 cup (8 ounces) sour cream @ $ 0.50 • 1 package (8 ounces) cream cheese @$2.17 • 1 can (4-1/4 ounces) ripe olives @ $ 0.80 • 1 can (4 ounces) green chilies @ $ 0. 50 • 1 cup (4 ounces) cheddar cheese @ $ 1.54 • 1/2 cup green onions @ $ 0.60 • Garlic powder @ $ 0.20 • Seasoned salt @ $0.02 • 5 wheat tortillas (10 inches) @ $ 3.50 • Fresh parsley @ $ 0.10 • Salsa @ $ 1.50 Main course The menu for the main course is “Beef Stir-Fry Salad”. This is a healthy meal with whole meal starch and a variety of fresh vegetables. Spices are added to enhance the delicious taste. The ingredients for making this meal are; 12 romaine lettuce leaves @ $ 0.80 1 beef flank steak @ $ 1.50 1 tablespoon vegetable oil $0.05 1 teaspoon dried basil $0.15 1/2 teaspoon minced garlic $0.15 1/2 teaspoon pepper $0.05 3 medium tomatoes $0.15 1/4 cup chopped green pepper $0.20 6 green onions $0.20 1/2 cup sour cream $0.25 1/4 cup minced fresh parsley $0.10 1 medium ripe avocado $0.15 Dessert The menu for the dessert is “Slow Cooker Cherry Buckle”. This is a traditional fruit-studded dessert which is a great satisfy of sweet cravings. The dessert has low calories and fats and therefore great for people wishing to avoid walloping of the waistline. The ingredients for making this dessert are; 4 cans (15 ounces each) sliced pears @ $ 1.80 2 can (21 ounces) cherry pie filling @ $ 1.20 1/2 teaspoon McCormick Pure Almond Extract @ $0.15 2 packages yellow cake mix @ $ 0.50 1/2 cup old-fashioned oats @ $ $0.12 1/2 cup sliced almonds @ $ 0.20 1 tablespoon brown sugar @ $0.08 1 cup butter @ $0.15 Vanilla ice cream @ $ 0.50 Fresh cherries @ $ 0.40 History of the Menu Tortilla Pinwheels During the pre-Columbian times, Tortilla Pinwheels was a staple food in the Mexican region. The Tortillas were made from either wheat flour of maize floor. The Mexican tortilla inspired other varieties of tortillas such as Chile and turkey. Tortillas were originally made from hands but they have since been transformed to production by automatic machine which make them from dough in commercial production. From their popularity in Mexico and Central America, tortillas gained massive popularity in the rest of the world. This has led to different versions of tortillas such as tortillas made from turkey, Europe, USA among other regions. In modern times, tortillas are no longer perceived as an ethnic food as it is mixed with a combination of jelly, peanut butter, sugar, cinnamon, apple, meat, bean or vegetables to make it unique and tasty. They are also very effective in making hot dogs, stew and casseroles and sandwiches. Beef Stir-Fry Salad Beef Stir-Fry Salad is a meal with an origin from Thai. The food with an influence of Thai is hot in spice. This recipe is a fusion of the Thai decent and western influence which is harmoniously combined to form a very delicious meal. The recipe has some Chinese influence and therefore its taste depends on who is cooking it and for whom. The recipe offers delicious textures and flavors on every bite due to the nature of the natural ingredients used in making the delicacy. In Thailand, the beef used to make the meal originally was famously known as “Waterfall Beef”. The beef produced a splashing sound in a hot grill. The beef is either oven-broiled, hot grilled or sliced thinly after which it is served with Thai dressing of papaya and salad greens. The meal is nutritious and healthy as it is low in carbs but high in proteins. Cherry Buckle This desert has its root in the early settlers of America who came up with the concept of making desserts from the various ingredients they had available. The meal was based on improvisation and therefore it has a wide range of variations. The different variations were based on fresh ingredients that included seasonal fruits and berries. The original desert had very many names such as crisp, buckles, grunt, torte, tart, pie, cobbler among others. The food was originally very juicy and therefore was preferred for breakfast, appetizer and even main meals. In the 19th century, it became primarily desserts. All the variations are sweet and very nutritious. Recipes Appetizer Tortilla Pinwheels TOTAL TIME: Prep: 20 min. + chilling MAKES: 12 servings Ingredients 1 cup (8 ounces) sour cream 1 package (8 ounces) cream cheese, softened 1 can (4-1/4 ounces) chopped ripe olives 1 can (4 ounces) chopped green chilies, well drained 1 cup (4 ounces) shredded cheddar cheese 1/2 cup chopped green onions Garlic powder to taste Seasoned salt to taste 12 wheat tortillas (10 inches), room temperature Fresh parsley for garnish Salsa Procedure 1. Put the first eight ingredients in a large bowl and beat until well blended. Make the tortillas bread and spread the mixed blend over the tortillas; roll up tightly. Wrap each with plastic wrap, twisting ends; refrigerate for several hours. 2. Unwrap; cut into 1/2-in. to 3/4-in. slices. Discard ends. Garnish with parsley. Serve with salsa if desired. Main course Slow Cooker Cherry Buckle Recipe TOTAL TIME: Prep: 10 min. Cook: 3 hours MAKES: 12 servings Ingredients 4 cans (15 ounces each) sliced pears, drained 2 can (21 ounces) cherry pie filling 1/2 teaspoon McCormick Pure Almond Extract 2 packages yellow cake mix (regular size) 1/2 cup old-fashioned oats 1/2 cup sliced almonds 1 tablespoon brown sugar 1 cup butter, melted Vanilla ice cream, optional Procedure 1. In a greased 5-qt. slow cooker, combine pears and pie filling; stir in extract. In a large bowl, combine cake mix, oats, almonds and brown sugar; stir in melted butter. Sprinkle over fruit. 2. Cook, covered, on low 3-4 hours or until topping is golden brown. If desired, serve with ice cream. Yield: 6 servings. Dessert Beef Stir-Fry Salad Main Dish Recipe TOTAL TIME: Prep/Total Time: 25 min. MAKES: 12 servings Ingredients 12 romaine lettuce leaves, washed and crisped 3 beef flank steak (1 to 1-1/4 pounds) or tender beef steak of your choice 1 tablespoon vegetable oil 1 teaspoon dried basil 1/2 teaspoon minced garlic 1/2 teaspoon pepper 6 medium tomatoes, cut in small wedges 1/4 cup chopped green pepper 6 green onions, thinly sliced 1/2 cup sour cream or plain yogurt 1/4 cup minced fresh parsley 1 medium ripe avocado, peeled and sliced Procedure 1. Arrange a lettuce leaf on each dinner plate. Cut steak in half lengthwise, then cut across the grain into 1/8-in. slices. 2. In a heavy skillet, heat oil over medium-high heat. Add beef, basil, garlic and pepper. Stir-fry just until meat loses pink color, about 2 minutes. Remove from the heat. Add the tomatoes, green pepper and green onions; toss lightly. 3. Transfer beef and vegetables to dinner plates; top with sour cream and parsley. Garnish with avocado. Yield: 4 servings. Recipe Costing Form Appetizer Ingredient Quantity Cost TOTAL COST As purchased Yield % Edible Portion Cream Cheese 250g 6.51 /750g 100 2.17kg $2.17 Olives 150g 3.2/600g 90 0.89g $ 0.80 Chilies 50 g 0.5/500g 85 0.06g $ 0. 50 Cheddar Cheese 250g 4.62/750g 100 1.54g $ 1.54 Green Onions 15g 2/50g 85 0.71g $ 0.60 Garlic Powder 20g 1/100g 100 0.20g $ 0.20 Seasoned Salt 10g 0.2/100g 100 0.02g $0.02 Wheat Tortillas 1kg 3/2kg 100 0.035kg $ 1.50 Parsley 20g 0.75/150g 50 0.20g $ 0.10 Salsa 35g 2.14/50g 80 1.873g $ 1.50 Total cost of the recipe $ 8.93 Total yield 4kg Size of the portion 200g Cost per portion 0.447 Desired food 30% cost percentage Suggested selling price 1.49 Main course Dissert References Dopson, Lea R., Hayes, David K. & Miller Jack E. (2008). Food and Beverage Cost Control. John Wiley & Sons Lynch, Francis T. (2007). The Book of Yields: Accuracy in Food Costing and Purchasing. John Wiley & Sons. Read More