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    Menu Planning and Costing Asignment

    Uploaded by

    Rish Kush (Rishkush)
    The document presents a menu plan and costing for a buffet event with 40 guests. It includes 2 salad options, 4 hot dish options including beef goulash and ratatouille, and fresh fruit salad for dessert. Recipes and costing tables are provided for the beef goulash and ratatouille dishes, calculating the cost per portion and selling price. The cost of the beef goulash is estimated at KSH 196 per plate and ratatouille at KSH 66 per plate after adding 16% tax.

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    Menu Planning and Costing Asignment

    Uploaded by

    Rish Kush (Rishkush)
    62 views8 pages
    The document presents a menu plan and costing for a buffet event with 40 guests. It includes 2 salad options, 4 hot dish options including beef goulash and ratatouille, and fresh fruit salad for dessert. Recipes and costing tables are provided for the beef goulash and ratatouille dishes, calculating the cost per portion and selling price. The cost of the beef goulash is estimated at KSH 196 per plate and ratatouille at KSH 66 per plate after adding 16% tax.

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    Menu planning and costing asignment

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    The document presents a menu plan and costing for a buffet event with 40 guests. It includes 2 salad options, 4 hot dish options including beef goulash and ratatouille, and fresh fruit salad for dessert. Recipes and costing tables are provided for the beef goulash and ratatouille dishes, calculating the cost per portion and selling price. The cost of the beef goulash is estimated at KSH 196 per plate and ratatouille at KSH 66 per plate after adding 16% tax.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    62 views8 pages

    Menu Planning and Costing Asignment

    Uploaded by

    Rish Kush (Rishkush)
    The document presents a menu plan and costing for a buffet event with 40 guests. It includes 2 salad options, 4 hot dish options including beef goulash and ratatouille, and fresh fruit salad for dessert. Recipes and costing tables are provided for the beef goulash and ratatouille dishes, calculating the cost per portion and selling price. The cost of the beef goulash is estimated at KSH 196 per plate and ratatouille at KSH 66 per plate after adding 16% tax.

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    You are on page 1of 8

    LEVEL 4: DIPLOMA IN HOSPITALITY AND TOURISM MANAGEMENT

    CTH Number: CIH/DHM/1713s/2019 Student Name: SAMUEL KARUGA

    Centre Name: CASCADE INSTITUTE Tutor Name: STANLEY KINYEKI


    OF HOSPITALITY

    Unit Title: MENU PLANNIG AND COSTING


    Centre Final Mark:

    CTH Final Result:

    Plagiarism Score:

    STUDENT STATEMENT
    I hereby declare that this assignment is my own work and any use of materials from other
    sources has been referenced accordingly.

    Student signature: Date: 24/03/2021

    TUTOR STATEMENT

    Tutor signature: Date:

    SAMUEL KARUGA DHM/1713s/2019 MENU.P.C


    menu planning and costing

    Introduction

    The following report covers menu planning and costing of a buffet event for the grand opening
    of the Fina resort

    FINA GARDENS RESORT

    Name: The fina Gardens resort grand opening

    Location: Fina gardens resort, Naivasha

    Theme: black white and red

    No. of guests:40 invited guests

    Special dietary requirements: vegetarian or non-vegetarian

    Meal timings: 12:30

    Service: self service

    List of allergens: cookies

    SAMUEL KARUGA DHM/1713s/2019 MENU.P.C


    THE FINA GARDENS RESORT
    25/03/2021

    LUNCHEON

    Avocado lettuce and bacon salad

    Tomato cucumber salad

    -ingredients are dressed using oil and vinegar then tossed

    ***************************

    Fried black beans

    Beef goulash

    Braised pilaff rice

    Roasted potatoes with parsley

    -parslied potatoes are a classic dish for a special occasion


    -parsley is used as a garnish

    Ratatouille

    SAMUEL KARUGA DHM/1713s/2019 MENU.P.C


    Braised red cabbage

    ************************

    Fresh fruit salad

    Recipe for beef goulash[40pax]

    Ingredients 4portion
    Stewing beef 400g
    Oil 35g
    Onions,chopped 100g
    Flour 25g
    Paprika 25g
    Tomato puree 25g
    Potatoes 400g
    Fresh celery 1bunch
    Salt

    Costing table

    Beef
    goulash[40pax]
    ingredients Unit[kg] Quantity Unit cost amount
    Stewing beef Kg 4 450 1800
    Oil Litre 0.2 235 47
    Onions, chopped Kg 1 65 65
    Flour In 2kg 0.3 145 43.5
    Paprika In 100g 0.3 175 52.5
    Tomato puree In kg tin 0.3 295 88.5
    Small potatoes Kg 4 30 120
    Fresh celery Bunch 2 18 36
    Salt Kg 0.01 25 0.25

    Conversions

    SAMUEL KARUGA DHM/1713s/2019 MENU.P.C


    4portions=400g 4portions=35g 4portions=100g 4portions=100g

    40=? 40=? 40=? 40=?

    4portions=25g 4portions=25g 4portion=25g 4portions=75ml

    40=? 40=? 40=? 40=?

    4portions=400g

    40=?

    Calculations

    a. Finding cost of the dish;

    Actual amount
    No.of portions

    2253
    40 =56.3

    Selling price per plate;

    [56.3]3 =169

    16%tax;

    16 [169]
    100 =27

    SAMUEL KARUGA DHM/1713s/2019 MENU.P.C


    Total cost;

    Selling price +tax

    169+27=ksh 196

    Recipe for ratatouille

    Ingredient 4portions
    Courgette 200g
    Aubergines 200g
    Tomatoes 200g
    Oil 50ml
    Onions finely chopped 50g
    Red pepper, diced 50g
    Green peppers, diced 50g
    Parsley, chopped 1bsp

    Costing table

    Ingredients Unit Quantity Unit cost Amount


    Courgettes Kg 2 70 140
    Aubergines Kg 2 100 200
    Tomatoes Kg 2 90 180
    Oil L 0.2 235 47
    Onions, chopped Kg 0.5 65 32.5
    Red pepper, Kg 0.5 90 45
    diced
    Green pepper, Kg 0.5 90 45
    diced
    Parsley Bunch 1 70 70

    Conversions

    4portions=200g 4portions=50g 4portions=50g

    40=? 40=? 40=?

    4portions=200g 4portions=50g

    SAMUEL KARUGA DHM/1713s/2019 MENU.P.C


    40=? 40=?

    4portions=200g

    40=?

    4portions=50ml

    40=?

    Calculations

    a) Finding cost of dish

    Total amount
    Number of portions =

    760
    40 =19

    b) Finding selling price per plate;

    [19]3 =57

    16%tax;

    16 % [57] =8.55

    Selling price tax;

    57+8.55=66

    SAMUEL KARUGA DHM/1713s/2019 MENU.P.C


    SAMUEL KARUGA DHM/1713s/2019 MENU.P.C

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