Task 1
A lacarte menu
Nova Restraunt
A la carte Menu
Entrée
Main Course
Lamb shahi Korma $17
(Boneless chunks of lamb cooked in rich gravy)
Kk
STANDARD
RECIPE CARD
Standard Recipe Card
Chicken meat balls
on pea and pesto rice
Name of dish: Portion #: 4
Ref.source: Taste.com.au
$15.80
Total Cost: Portion size: 260gms
Portion Cost: $3.95 Sale Price at
%
( Food Cost) 30%
$13 Food Cost %
Sales Price 30
Commodities
Weight Actual
Item Specification kg/l/Unit Cost per kg/l/Unit cost
Peas Fresh 0.05 Kg $40 Kg $2
Chicken Mince 0.2 Kg $25 Kg $5
Bread crumbs 0.12 Kg $20.8 Kg $2.5
Rice Long 0.3 Kg $11.66 Kg $3.5
onion grated 0.150 kg $3 kg $0.45
egg 1 Unit $0.40 unit $0.40
Garlic Chopped 0.150 kg $13 kg $1.95
Total Cost $15.80
Portion
Cost $3.95
Method:
Step1
For making pesto put garlic, pinenuts, parmesan in bowl , process until finely chopeed. And also add the oil and flame
should be medium. Process it until it becomes smooth. Add salt and pepper.
Step2
Start cooking peas for 3 min. after that put them in cold water. Put chicken mince, breadcrumbs and use your hands to
combine. Mix chicken mixture into chicken balls.
Step3
Add onion, garlic, cook and cook them until they become soften. Add rice and stir to combine. Add rice and boil them
to combine. Low the flame. And put rice and meatballs and divide them properly. Decorate them with remaining
green onions and serve them.
Standard Recipe Card
Chilli chicken and
Name of dish: cashew rice salad Portion #: 4
Ref.source: Taste.com.au
$14.40
Total Cost: Portion size: 170gms
Portion Cost: $3.60 Sale Price at
% 30%
( Food Cost)
$12 Food Cost %
Sales Price 30%
Commodities
Weight Actual
Item Specification kg/l/Unit Cost per kg/l/Unit cost
rice microwavable 0.5 Kg $4 Kg $2
chicken Shredded, 0.380 Kg $25 Kg $9.50
roast
Cashew 0.075 kg $28 kg $2.10
Beetroot Fresh 0.400 kg $2 kg $0.80
Total Cost $4.8
Portion
Cost $2.50
Method:
STEP 1
Heat the rice in the microwave following packet directions. Transfer to a large bowl. Stir in the slaw, chicken and half
the cashew.
STEP 2
Drizzle vinaigrette over the chicken mixture. Toss to combine. Season.
STEP 3
Divide the chicken mixture evenly among serving plates. Sprinkle with the remaining cashew.
Standard Recipe Card
Name of dish: Crispy fish balls Portion #: 4
Ref.source: Taste.com.au
$15
Total Cost: Portion size: 200gms
Portion Cost: $3.75 Sale Price at
% 30%
( Food Cost)
$12 Food Cost %
Sales Price 30
Commodities
Weight Actual
Item Specification kg/l/Unit Cost per kg/l/Unit cost
Eggs fresh 0.5 Kg $7 Kg $2.5
White bread fresh Kg $18.3 Kg $2.2
0.12
Garlic cloves Kg $13.04 Kg $3.0
0.23
Boneless white fish clean 0.1 Kg $25 Kg $3.5
flour plain Kg $27.14 Kg $3.8
0.14
Total Cost $15
Portion
Cost $3.75
Method:
Step1
Take one egg and beat in the bowl. Keep it aside for 8 minutes. Take half bread and three- fourth garlic and one fourth
cup parsley. Now Fish should be added and processed until it mix completely.
Step2
Take flour and breadcrumbs into separate plates. Mix remaining eggs in a balls. Coated the balls with breadcrumbs.
Place them into the plate. Put them into the refrigerator.
Step3
Than preheat oven to 160c . Cook fish balls one at a time for 2minutes until it becomes golden.
Step4
Mix with salt and pepper and serve them with fish balls.
Standard Recipe Card
Crispy Rice balls
Name of dish: Portion #: 2
Ref.source: Taste.com.au
$5.05
Total Cost: Portion size: 220gms
Portion Cost: $2.52 Sale Price at
% 30
( Food Cost)
$8 Food Cost %
Sales Price 30
Commodities
Weight Actual
Item Specification kg/l/Unit Cost per kg/l/Unit cost
Rice Balls sago 0.12 Kg $16.66 Kg $2
Potatoes boiled 0.23 Kg $4.34 Kg $1
Chilli green 0.1 Kg $10 Kg $1
Plain flour 0.200 kg $3 kg 0.60
onion Finely diced 0.150 kg $3 kg $0.45
Total Cost $5.05
Portion
Cost $2.52
Method:
Step1
First wash rice balls with cold water so it don’t become sticky. And soah them in water for 5 hours. After that they
will become big in size.
Step2
Drain the water. Than take all the ingredients in bowl. Mix them very well. Give the shape of big balls with you
hands. And put them in the pan and in medium flame. Until they become crispy.
Step3
Serve Crispy Rice Balls with sauce.
Standard Recipe Card
Name of dish: chicken soup Portion #: 4
Ref.source: Taste.com.au
Total Cost: $15 Portion size: 300gms
Portion Cost: $3.75 Sale Price at
% 30%
( Food Cost)
$12 Food Cost %
Sales Price .5 30
Commodities
Weight Actual
Item Specification kg/l/Unit Cost per kg/l/Unit cost
Chicken meat Fresh 0.5 Kg $ 7 Kg $3.5
Onion peices Kg $18.3 Kg $2.2
0.12
Sweet potatoes slices Kg $13.04 Kg $3.0
0.23
Tomatoes Fresh 0.1 Kg $25 Kg $2.5
Chicken peas Seed quality Kg $27.14 Kg $3.8
should be 0.14
good
Total Cost $15
Portion
Cost $3.75
Method:
Step 1
Take oil in large pot heat in medium flame. Add onion and boil for 5 min it should become soft. Add paste of curry
and boil for 1 minute.
Step 2
Add broth of chicken and tomato. Incerase the flame to high till it fully boil. Add up sweet potato and low the flame.
And stir for 10 minutes. Until sweet potato glend completely.
Step3
Add up chickpeas, chicken meat and coriander. Boil them for 2 minutes. Put off flame and serve.
Standa rd Recipe Card
Fish soup with
Name of dish: pappadums Portion #: 3
Ref.source: Taste.com.au
$7
Total Cost: Portion size: 100gms
$2.33
Portion Cost: Sale Price at
% 30
( Food Cost)
$8 Food Cost %
Sales Price 30
Commodities
Weight Actual
Item Specification kg/l/Unit Cost per kg/l/Unit cost
Peas Frozen 0.5 Kg $2 Kg $1
Chickpeas Fresh 0.12 Kg $12.5 Kg $1.5
Tomato Fresh 0.23 Kg $4.34 Kg $1
Fish chunks peices 0.1 Kg $25 Kg $2.5
Total Cost $7
Portion
Cost $2.33
Method:
Step1
Heat the oil in pan add onion and cook until it becomes brown. Put curry powder and tomato. Add water cook them
for 5 min
Step 2
Low the flame instant put mashed tomatoes, chickpeas, fish, peas and lemon juice. Cook the pappadums in
microwave.
Step3
Serve the soup.
Standard Recipe Card
Tomato Soup with
Name of dish: Fried Noodles Portion #: 4
Ref.source: vegrecipesofindia.com
Total Cost: $ 10 Portion size: 250gms
$ 2.5
Portion Cost: Sale Price at
% 30%
( Food Cost)
$8 Food Cost %
Sales Price 30
Commodities
Weight Actual
Item Specification kg/l/Unit Cost per kg/l/Unit cost
Mushrooms Pieces Kg $6 Kg $1.5
0.25
Tomatoes Fresh 0.1 Kg $5 Kg $0.5
Garlic cloves 0.4 Kg $2.5 Kg $1
Basil leaves Small 0.2 Kg $10.5 Kg $2.1
Onion Slice Kg $100 Kg $2
0.02
Cream Heavy $26 $1.3
0.05
Olive oil $3.3 $0.5
0.15
Lemon Juice $3.125 $0.5
0.16
Bread crumbs 0.1 $6 $0.6
Total Cost $10
Portion
Cost $2.5
Method:
Step 1
Cut the tomatoes put it aside. Roast them until it becomes softens. Add onion until it softens.
Step 2
Blend the tomato cook them for 10min. until it soup get thickens.
Step3
Spread the cream with basil leaves.
Standard Recipe Card
Lamb shahi korma
Name of dish: Portion #: 2
Ref.source: Epicurious.com
$11.55
Total Cost: Portion size: 220gms
Portion Cost: $5.77 Sale Price at
% 30
( Food Cost)
$17 Food Cost %
Sales Price 30
Commodities
Weight Actual
Item Specification kg/l/Unit Cost per kg/l/Unit cost
Cream Fresh 0.30 Kg $6.66 Kg $2
Garlic cloves Kg $6.18 Kg $1
0.485
lamb boned 0.2 Kg $15 Kg $3
Stick of cinnamon long 0.12 Kg $25 Kg $3
Onion 0.150 kg $3 kg 0.45
almonds 0.075 kg $28 kg $2.10
Total Cost $11.55
Portion
Cost $5.77
Method:
Step1
Softly warm the cream. Boil saffron threads and put it aside. Garlic, ginger, almonds make the paste of it. Heat them
in high flame. And put garlic cloves after 1min put onions and fry them until it becomes brown.
Step 2
Add lamb in it along with salt, cream and add water and take a boil. In the medium flame after 1 hourmix garam
masala. After 5 min it is ready served with rice.
Standard Recipe Card
Masala fish curry
Name of dish: Portion #: 4
Ref.source: Taste.com.au
$14
Total Cost: Portion size: 330gms
Portion Cost: $3.5 Sale Price at
% 30
( Food Cost)
$12 Food Cost %
Sales Price 30
Commodities
Weight Actual
Item Specification kg/l/Unit Cost per kg/l/Unit cost
Rice steamed 0.30 Kg $6.66 Kg $2
Naan bread Mini Kg $2.06 Kg $1
0.485
Spring onion rolled 0.2 Kg $15 Kg $3
peas Fresh 0.12 Kg $16.66 Kg $2
fish Stuff 0.15 Kg $26.66 Kg $4
coconut juice 0.15 Kg $6.66 Kg $1
Lemon juice 0.23 Kg $4.34 Kg $1
Total Cost $14
Portion
Cost $3.5
Method:
Step1
First dry the fish. Mix them with coriander, turmeric and pepper. Add fish and coat it. Heat them in high flame. After
cooking fish remove fish from the pan. Add coconut milk, lemon juice, masala sauce in medium flame for 5 min.
Step 2
Put the fish on the pan add peas sim the gas until fish cooked.
Step3
Served it with naan bread.12
Standard Recipe Card
Butter chicken
Name of dish: Portion #: 4
Ref.source: woolworth
$120.55
Total Cost: Portion size: 250gms
Portion Cost: $5.13 Sale Price at
% 30
( Food Cost)
$17 Food Cost %
Sales Price 30
Commodities
Weight Actual
Item Specification kg/l/Unit Cost per kg/l/Unit cost
Chicken fillet Fresh sliced 1 Kg $11.50 Kg $11.50
Tomato soup condensed 1 Unit $10 unit $1.70
Onion decide 0.150 kg $3 Kg $0.45
Thickened cream Thickened 0.300 l $9 litre $1.80
Garlic cloves 0.050 kg $30 kg $1.50
Tandoori paste 0.200 kg $18 kg $3.6
Total Cost $20.55
Portion
Cost $5.13
Method:
In a medium bowl combine chicken and tandoori paste until well coated. Set aside.
Heat the oil in a large saucepan. Add onion and garlic and cook for 1 minute.
Add marinated chicken and cook until starting to change colour approx. 5-10 minutes.
Add garam masala and Campbell’s condensed tomato soup. Bring to the boil, reduce heat and cook for 15 minutes,
until chicken is cooked through.
Stir through cream until heated through.
Standard Recipe Card
Palak paneer
Name of dish: Portion #: 4
Ref.source: Taste.com.au
$16
Total Cost: Portion size: 220gms
Portion Cost: $4.11 Sale Price at
% 30
( Food Cost)
$14 Food Cost %
Sales Price 30
Commodities
Weight Actual
Item Specification kg/l/Unit Cost per kg/l/Unit cost
Green chillies Small 0.56 Kg $5.35 Kg $3
Spinach Fresh 0.02 Kg $100 Kg $2
Garlic Cloves 0.285 Kg $364 Kg $4
Paneer Cubes 0.385 Kg $12.9 Kg $5
cheese Cubes 0.3 Kg $6.66 Kg $2
onion chopped 0.150 kg $3 kg $0.45
Total Cost $16.45
Portion
Cost $4.11
Method:
Step1
Cut the spinach in the large pieces. Put oil in the pan put chillies, than spinach boil them after that cool them for 5
min. and salt mix all things properly.
Step 2
Fry cheese unitl it becomes brown. Put aside. Put all spinach mix, tomato pulp, salt mix them properly add water if
required.
Step3
Cook them for 10 min add cheese. Serve them
Standard Recipe Card
Flake ice cream
Name of dish: cake Portion #: 3
Ref.source: Taste.com.au
$7
Total Cost: Portion size: 150gms
Portion Cost: $2.33 Sale Price at
% 30%
( Food Cost)
$8 Food Cost %
30%
Sales Price
Commodities
Weight Actual
Item Specification kg/l/Unit Cost per kg/l/Unit cost
Cadbury Flake bars 0.5 Kg $5 Kg $2.5
Vanilla ice-cream fresh 0.8 Kg $3.125 Kg $1.5
Eggs fresh Kg $125 Kg $2.5
0.012
Cocoa powder Kg $250 Kg $.5
0.002
Total Cost $7
Portion
Cost $2.33
Method:
Step1
First preheat oven. Line them with baking paper. Make the base of 25 flakes and trim them to fit. Take a ice-cream
scoop and out over the flakes layer. Put is aside for soften it. Put it in the frezzer for one hour.
Step2
Use electric beaters to beat them until it becomes thick and also it should increase in volume.
Step3
Take cake mixture and spread evenly. And make them cool by putting in fridge. Sprinkle flakes over the ice- cream
And put in freezer for 7 hours.
Step4
Cut them into slices to serve them.
Standard Recipe Card
Mango macadamia
ice-cream cake
Name of dish: Portion #: 6
Ref.source: Taste.com.au
Total Cost: $24 Portion size: 200gms
Portion Cost: $4 Sale Price at
%
( Food Cost) 30%
$13 Food Cost %
Sales Price 30%
Commodities
Weight Actual
Item Specification kg/l/Unit Cost per kg/l/Unit cost
butternut snap biscuit 0.2 KG $6 KG $1.2
macadamia nuts dry-roasted 0.1 KG $6 KG $0.6
white rum 0.1 KG $20 KG $2
mango cheeks drained 0.8 KG $10 KG $8
vanilla ice-cream 0.8 KG $9 KG $7.2
passionfruit sorbet 0.5 KG $10 KG $5
Total Cost $24
Portion
Cost $4
Method:
Steps:
1. Line a 7cm-deep, 21cm x 11cm (base) loaf pan with 2 layers of foil,
allowing a 5cm overhang on long sides.
2. Place biscuits and half the nuts in a processor. Process until fine crumbs
form. Add butter. Process until combined. Press mixture into base of
prepared pan. Freeze for 30 minutes.
3. Meanwhile, place rum, sugar and half the mango in a processor. Process
until smooth. Set aside. Chop remaining mango.
4. Place ice-cream, chopped mango, coconut, remaining nuts and 1/2 cup
rum mixture in a bowl. Stir to combine. Spoon over biscuit base. Freeze for
3 hours or until set.
5. Soften sorbet in a bowl. Fold through remaining rum mixture. Spoon over
ice cream mixture. Cover and freeze overnight or until firm. Remove pan
from freezer. Turn out onto a plate. Remove foil. Stand for 5 to 10 minutes
before slicing. Serve.
Standard Recipe Card
Blueberries,
Name of dish: Strawberry Gelato Portion #: 3
Ref. source: Taste.com.au
Total Cost: $6.72 Portion size: 180gms
Portion Cost: $2.24 Sale Price at
%
( Food Cost) 30%
$9 Food Cost %
Sales Price 30%
Commodities
Weight Actual
Item Specification kg/l/Unit Cost per kg/l/Unit cost
Strawberries Chopped 0.25 Kg $8 Kg $2
Blueberries Chopped 0.12 Kg $6 Kg $0.75
5
Raspberries Chopped 0.12 Kg $6 Kg $0.75
5
Icing sugar 0.03 Kg $2 Kg $0.06
0
Lemon sorbet 0.5 Kg $2 Kg $1
Snap basket 0.72 Kg $3 Kg $2.16
Total Cost $6.72
Portion
Cost $2.24
Method:
Step 1
Place blueberries, raspberries, strawberries and icing sugar in a bowl.
Step 2
Toss gently to combine.
Step 3
To soak, set aside for 10 minute.
Step 4
To serve, place scoops of sorbet in each brandy basket.
Step 5
Top with berries and dust with extra icing sugar.
Step 6
Serve immediately.
PART D
YEILD TEST
Yield Test Reference Sheet
Commodity $ / kg Trimmings Net Yield/ kg Net cost/kg
Beans 2.95 16% 0.840 3.51
Broccoli 4.85 24% 0.760 6.38
Carrots 1.40 16% 0.840 1.67
Cauliflower 5.75 22% 0.780 7.37
Kohlrabi 4.28 32% 0.680 6.29
Spinach 10.60 18% 0.820 12.93
Onions 2.45 14% 0.860 2.85
Sirloin 16.80 26% 0.740 22.70
Loin of Pork 14.80 14% 0.860 17.21
Leg of Lamb 8.90 27% 0.730 12.19
To calculate a menu effectively the net yield must be considered to order the correct quantities.
To do so correctly, the trimmings are weighed.
If you buy one kilogram of carrots for $1.40 per Kg and have peelings and offucts weighing 0.160 Kg, then you will obtain 840 g of peeled carrots.
Therefore these 840 g of carrots cost you now $1.40.
Therefore to work out the price for 1 kg of peeled Carrots , the trimming percentage has to be added
to the original price for 1 kg of unpeeled carrots.
Example: $ per kg Trimmings Net Yield Net cost/kg
Carrots 1.40 16% 840 g 1.62
1000 g Carrots = $ 1.40
16% of 1000 g = 1000 x 16 : 100 = 160 g
1000 g (Carrots) - 160 g (Trimmings) = 840 g
Therefore these 840 g of peeled carrots will now still cost $ 1.40
To obtain now the price for 1 kg of peeled carrots we need to establish the following formula
0.840 kg = $ 1.40
1.000 kg = $ X
X = (1.000 x 1.40) / 0.840
X = 1.40 / 0.840
X = 1.666
X = 1.67
The price for 1 kg of peeled carrots is $ 1.67
Commodity $ / kg Trimmings Net Yield/ kg Net cost/kg Portions /kg Net Portion Cost/ $
Vegetables
Beans 2.95 16% 0.840 3.51 0.100 0.35
Broccoli 4.85 24% 0.760 6.38 0.100 0.64
Carrots 1.40 16% 0.840 1.67 0.100 0.17
Cauliflower 5.75 22% 0.780 7.37 0.100 0.74
Kohlrabi 4.28 32% 0.680 6.29 0.100 0.63
Spinach 10.60 18% 0.820 12.93 0.100 1.29
Onions 2.45 14% 0.860 2.85 0.050 0.14
Meat
Sirloin 16.80 26% 0.740 22.70 0.280 6.36
Loin of Pork 14.80 14% 0.860 17.21 0.250 4.30
Leg of Lamb 8.90 27% 0.730 12.19 0.250 3.05
Waste percentages
records
Poultry
Yiel Wast
d e
Quail Total weight 190
53% Quail meat 100
47% Quail bones 90
Chicken Total weight 990
56% Chicken meat 550
44% Chicken bones 440
23% Maryland 230
12% Thigh 120
11% Drumsticks 110
6% Wings 55
Lamb
Short leg Total weight 1360
27% Trimmed meat 370
15% Shank 200
58% Bones & Sinews 790
Beef
Striploin Total weight 2890
87% Trimmed meat 2510
13% Sinews 380
Roast trim 691
15% Trimmings 103
Larder trim 1170
29% Trimmings 334
Rabbit
Short leg Total weight 1098
58% Trimmed meat 642
32% Legs 350
Shoulders
10% deboned 110
11% Fillet & loin 117
4% Fat 40
38% Bones & Sinews 416
Seafood
Cuttlefish Total weight 140
43% Cuttlefish meat 60
57% Waste 80
Octopus Total weight 400
68% Octopus meat 270
33% Waste 130
Stargazer Total weight 1583
32% Stargazer fillets 503
68% Waste 1080
Flounder Total weight 178
53% Flounder fillets 95
47% Waste 83
Trout Total weight 0.512
50% Trout fillets 0.258
50% Waste 0.254
Sting ray wings Total weight 1.34
61% Ray fillets 0.817
39% 0.523
Vegetables
Carrots 100% Total weight 216
83% 17% Peeled 180
51% 49% Squared 110
Peeled weight 32
38% 63% Turned weight 12
Potatoes Total weight 188
47% 53% Peeled weight 89
Parisienne Potatoes Peeled weight 111
86% 14% Parisienne 96
Parmentier Potatoes Peeled weight 174
32% 68% Parmentier 56
Turned Potatoes Peeled weight 128
27% 73% Turned 35
Cos Lettuce Total weight 300
87% 13% Cleaned weight 260
Cabbage Total weight 883
84% 16% Cleaned weight 744
Cabbage red Total weight 774
71% 29% Cleaned weight 546
Watercress Total weight 255
32% 68% Cleaned weight 82
Mint Total weight 30
33% 67% Cleaned weight 10
Onions Total weight 266
83% 17% Peeled weight 222
Peeled weight 184
79% 21% Onion dice 146
Peeled weight 184
92% 8% Onion slice 170
Fruit
Tangelos Total weight 800
31% 69% Juice 250
PART E
Identifying the customer and customer preferences for creating
menus
(i) Type of customers – Customers at Nova restraunt include
those in the age group of around 15 to 80 years. Both teen
agers and aged people are part of the customer segment at the
restaurant. The foodies, the couples, the family, Lower to
Upper class all come here. Culturally also the profile is quite
diverse. Customers from all communities visit here.
(ii) Cuisine Style (s) – English, Indian and Italian
(iii) Menu Types used in the establishment- Alacarte Menu
(iv) Best-selling menu items
Best Selling menu Example Cost
item
Starter Crispy fish balls $12
Main Butter Chicken $17
Dessert Flake ice-cream $8
(v) Most profitable menu items (Example + Profit)
Best Example Profit
Profitable menu
item
Starter Crispy fish balls $8
Main Butter chicken $12
Dessert Mango Macadania $9
Part F
Customer feedback form
Customer Name- Sanchi Contact No- 123411221
1.On a scale of 1 to 5, how satisfied are you by the service of
Nova Restaurant? 1 being least satisfied; 5 being most
satisfied.
4
2.On a scale of 1 to 5, how satisfied are you by the food
served of Nova Restaurant? 1 being least satisfied; 5 being
most satisfied
3
3. On a scale of 1 to 5, how satisfied are you by the
ambience of Nova Restaurant? 1 being least satisfied; 5
being most satisfied
4
4. On a scale of 1 to 5, how satisfied are you by the staff of
Nova
Restaurant? 1 being least satisfied; 5 being most satisfied
4
5. On a scale of 1 to 5, how was your overall experience at
Nova Restaurant? 1 being least satisfied; 5 being most
satisfied
4
Additional Comments- They should add few more new dishes in
the menu.
Customer feedback form
Customer Name- Sam Contact No- 1154584741
1. On a scale of 1 to 5, how satisfied are you by the service
of Nova Restaurant? 1 being least satisfied; 5 being most
satisfied.
4
2. On a scale of 1 to 5, how satisfied are you by the food
served of Nova Restaurant? 1 being least satisfied; 5
being most satisfied
4
3. On a scale of 1 to 5, how satisfied are you by the
ambience of Nova Restaurant? 1 being least satisfied; 5
being most satisfied
4
4. On a scale of 1 to 5, how satisfied are you by the staff of
Nova
Restaurant? 1 being least satisfied; 5 being most satisfied
4
5. On a scale of 1 to 5, how was your overall experience at
Nova Restaurant? 1 being least satisfied; 5 being most
satisfied
4
Additional Comments- Bring some new different dishes in the
menu
Part G
Manager feedback
Hi team
After going through the reviews of the customers it came into my
notice that they are not happy with the ambience of our restraunt. But
most the customers wish to see new addition to the menu. So lets work
on introducing new innovative dishes to the menu.
Part H
Which dishes sold the most?
Average food cost of the
meus.
Dishes sold the Example Cost
most
Starter Crispy fish balls $12
Main Butter Chicken $17
Dessert Flake ice-cream $8
Average food cost- ($12+$17+$8)/3 = 33/3= $12.33
