You work in the role of Catering Manager at a large tropical resort in North Queensland – ‘The Reef Resort’.

The Reef is well known for its beautiful location on the coast of Cairns, with beachfront access and mountain views behind. It has multiple types of accommodation, ranging from bungalows, villas to executive apartment and penthouses.



The Reef has 2 onsite restaurants and 2 cafés for the guests to use at their leisure.

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The Reef occasionally hosts large events and as they are in the recovery mode from the recent Covid-19 Pandemic, this has become a recent focus to encourage tourism back to the region.



As the Catering Manager you will be required to complete a Catering Portfolio for the following event:

A wedding reception for 80 people including a range of ages and ethnic backgrounds.

There will be people attending with the following known food allergies or dietary requirements:

Peanuts
Vegetarian
Elderly
Athletes
Muslims
The couple is having issues deciding on what they want for the reception and so the venue has agreed to collate a portfolio of options for them to consider.



You will be given templates to work with throughout the assessment tasks and these will form the portfolio of information to be provided to the clients.Based on the information provided about the Wedding Reception you are to commence research and costing based on the following areas and complete the template provided.

Research and Development will include:

Current and emerging foodservice trends at Wedding Receptions
Areas to consider in relation to the known attendees at the Reception include but are not limited to:
Age range
Ethnicity
Know allergies or dietary requirementsDevelop and cost SIX (6) different menu options
Using the worksheets provided you will need to:
 Plan 1 menu for each type listed below:
o À la Carte
o Degustation
o Set
o Table d’hôte
o Seasonal
o Buffet
 Breakdown the recipes for each menu for costing
 Decide on the profit margin required for the Venue
 Then calculate the costs to provide the full menu for 80 people including the
profit margin
 Present the menus in a professional, elegant design for consideration by the
coupleÀ la carte

You must plan and cost* 9 different à carte dishes, comprising three (3) entrées, three (3) mains, and three (3) desserts.
A formulas template has been provided to assist you with the costing and pricing
The menu must be contemporary Australian with one ethnic dish listed on the menu for entrée and main as part of the three dishes
The menu style must be fine dining
Correct terminology and descriptive writing must be used
This menu is to be served during summer so ensure your menu will suit the seasonal climate with products that will be available during this season.
An example recipe has been provided and your trainer will go through and explain the procedure.
Provided templates must be used for menu writing and recipe costing and writing
*Price per unit can be found on purchasing website, i.e. online purchasing sites for the main supermarkets in Australia
A la Carte menu template: Entrées
1.
2.
3.
Mains
1.
2.
3.
Desserts
1.
2.
3.
Example Standard Recipe Card Template:
Page
1
of 3
Name of Recipe
Brandy Pate with homemade Brioche Rolls & Blackberry Chutney
Date No of portions
5 PORTIONS
Menu Price Recipe Cost Food Cost %
20%
Preparation time 3 hours Cooling Time
Ingredients QTY Price Per Unit Total Cost for 5
serves
Total Cost for
1 serve
BUTTER 130g $75.71 per 5kg $1.96 $0.39
ONIONS FINELY CHOPPED 60g $2.50 per kg $0.15 $0.03
CHICKEN LIVERS – CLEANED SOAKED 180g $5.00 per kg $0.90 $0.18
BACON 100g $37.50 per 2.5kg $1.50 $0.30
MUSHROOMS 40g $17.50 per kg $0.70 $0.14
THYME LEAVES 0.05 bunch $2.50 per bunch $0.13 $0.03
DRY SHERRY 20ml $25.00 per 750ml $0.66 $0.13
BRANDY 20ml $42.00 per 750ml $1.12 $0.22
PURE CREAM 200ml $36.80 per 5ltr $1.47 $0.29
SALT AND PEPPER 4g $1.00 per kg $0.01 $0.01
BLACKBERRIES 50g $10.95 per 1kg $0.55 $0.11
APPLES FINELY CHOPPED 75g $5.50 per kg $0.41 $0.08
CASTER SUGAR 35g $25.30 per 15kg $0.06 $0.01
RED ONION – FINELY CHOPPED 15g $3.50 per kg $0.05 $0.01
FRESH GINGER – GRATED 3g $20.00 per kg $0.06 $0.01
DIJON MUSTARD 5g $5.50 per 830g $0.03 $0.01
WHITE WINE VINEGAR 40ml $8.00 per ltr $0.32 $0.06
WARM MILK 30ml $19.00 per 12ltrs $0.05 $0.01
YEAST 10g $1.57 per 100g $0.16 $0.03
BREAD FLOUR - SIFTED 250g $20.00 per 12.5kg $0.40 $0.08
EGGS 3ea $3.00 per dozen $0.75 $0.15
TOTAL COST $2.25
Work out cost to charge for dish based on food cost SELLING PRICE $11.25
Increase price to allow for GST + 10% MENU PRICE $12.40
Preparation Method (include all equipment used)
Melt the 40g butter in a large frying pan over medium heat. Add onion, bacon and mushroom and cook, stirring
For 5 minutes or until softened. Remove from pan. Add chicken livers, and herbs. Cook for 2 minutes or until
Livers are browned all over, cooked medium rare, deglaze pan with brandy, dry sherry and add cream then bring
To temperature. Transfer all ingredients to a food processor. Process until smooth. Season with salt and pepper.
Strain through a sieve into a jug, then divide among serving dishes. Refrigerate until set.
Combine blackberries, apple, caster, red onion, fresh ginger and mustard in a large sauce pan. Stir over medium
Heat for 4 minutes or until softened and blackberries burst. Stir in vinegar with salt and pepper. Simmer,
Uncovered for 10 minutes or until slightly reduced. Set aside to cool
Combine milk, yeast and ½ tsp sugar in a bowl. Set aside for 5 minutes until frothy. Combine flour and salt into a
Bowl of an electric mixer. Add yeast mixture and eggs. Using the paddle attachment, mix on low for 3 minutes
Cut 50g of softened butter into 1cm cubes and add 1 cube at a time. Knead dough on a lightly floured surface for
30 seconds. Place dough in a greased bowl and cover with plastic wrap for 2 hours or until doubles in size. Punch
Down dough. Turn out onto lightly floured surface and knead for 10 minutes or until smooth and elastic. Divide
Into 5 portions. Using floured hands, roll each portion into 3 balls. Place the balls into one hole of a greased
80ml capacity muffin pan. Repeat with remaining dough. Cover pan with clean tea towel and set aside for 20
Minutes or until risen by half. Brush brioche with beaten egg and bake for 15 minutes or until golden.
Workflow
Prepare yeast, make chutney, prepare dough and first knead, wrap bread. Make pate fully and refrigerate.
Make brioche, bring together and serve
Methods of Cookery Used
Pan frying, simmering, baking
Presentation Style: Description in your own words
Serve Pate in a small ramekin on a serving board with separate ramekin of chutney and the brioche roll
Garnish pate with thyme.
FORMULAS
UNIT PRICE / UNIT SIZE X QUANTITY = COST
eg $15.00 / 1000g x 220g = $3.30
TOTAL COST X 100 / FOOD COST% = SELLING PRICE
eg $3.30 x 100 / 30 = $11.00
SELLING PRICE X 110 / 100 = SELLING PRICE INCLUDING GST
Eg $11.00 x 110 / 100 = $12.10
Total sales (ex gst) – cost of goods = Gross profit
Eg $11.00 - $3.30 = $7.70
Gross profit / sale price (ex gst) x 100 = Gross profit %
Eg 7.70 / 11.00 x 100 = 70%
Cost of goods / sale price (ex gst) x 100 = food cost%
Eg $3.30 / $11.00 x 100 = 30%
Cost of goods / 40 x 100 = Sale price to achieve 20% COS (ex gst)
Eg $3.30 / 20 x 100 = 16.50
Standard Recipe Card Template:Name of Recipe,
Date, No of portions
5 PORTIONS,
Menu Price, Recipe Cost,Food Cost %
20%,
Preparation time, Cooling Time,
Ingredient ,QTY, Price Per Unit Total Cost for 5
serves,
Total Cost for
1 serve,
TOTAL COST,
Work out cost to charge for dish based on food cost SELLING PRICE,
Increase price to allow for GST + 10% MENU PRICE
Degustation

You must create a nine (9)-course degustation menu using the dishes created in your à la carte menu
For this menu, you must use the provided template
To suit the style of the menu, you decided that each course must be a third (1/3) of the regular à la carte serving
The food cost you decided on is 45%