Instructional GoalThe instructional goal of this assignment is for JSRCC students enrolled in the Culinary Arts AAS and Hospitality Management AASprograms to synthesize elements of menu planning into a multidimensional profit model that addresses market awareness, costsand expenses, risk management, nutritional analysis and financial performance analysis. Planning Analysis Development Deployment
Primary Learning ObjectivesUpon completion of this learning unit, students will have demonstrated the ability to integratemenu development principles, including:1. When provided with project parameters, exhibit creative selection of menu items that meets or exceeds the majority of criteria within the instructors Target Market Acceptability Rubric.2. Demonstrate understanding of menu category balance by selecting project menu items that meet or exceed the majority of criteria within the instructor’s Target Market Acceptability Rubric.3. Create safe menu items for projects by conducting risk analysis of specific ingredients and the methods of recipe preparation.4. Disclose menu item nutrition facts by using a digital nutrient database to analyze three project recipes for micro- and macro-nutrient content.5. When provided with digital menu engineering worksheets, forecast demand for all items on project menus.6. When provided with current vendor price quotes, cost menu items using digital recipe cards and a digital inventory book.7. Priice all items on project menus by using one or more methods discussed in the textbook.8. Use menu engineering spreadsheets to evaluate theoretical menu item performance, and reengineer project menus to improve financial performance, as measured by gross profit generation.9. When provided with industry operations financial averages, forecast net income for menu project.
Additional Learning Objectives1. Reading and following technical instructions2. Understanding spreadsheet applications (within a foodservice context)3. Conceiving logical relationships (recipe units to purchase and inventory units, etc.) Pedagogical PhilosophyThe true measure of success in this course is indicated by each student’s ability tointegrate the varied spectrum of menu planning principles into a job-relevant skillset. Whereas each textbook chapter includes developmental exercises to fostercomprehension of individual concepts, this term project directs students tosynthesize all content areas into a multidimensional menu development process.In addition to the menu development lessons, the project intentionally involvesconsiderable use of spreadsheet and other software.
Project Textbook Learning Objective DeliverablesSequenceStep One Chapter One Framing your menu Create a project proposal. concept within the Create a text document, saving it as (your name)_proposal.doc This context of an proposal will serve as the conceptual framework for your project. intended market Required information: • profile of the food service establishment (commercial v. non-commercial, freestanding or auxiliary to other services, etc.) • target market relative to consumption patterns • aesthetic factors • days of operation (per week, per year) • dayparts/meals offered (B, L, D, room service, bar foods, retail, etc.)
Project Textbook Learning Objective Deliverables SequenceStep Two Chapter One Introduction to the For one of the meal periods, identify every selection of food menu engineering available to the clientele. worksheet Complete columns B, H, N, and T of the Forecast Worksheet of Menu_Engineering.xls
Project Textbook Learning DeliverablesSequence ObjectiveStep Chapter Identifying Create an inventory file that lists the ingredients you will use in yourThree Four ingredients to recipes. be used in Food_and_Beverage_Inventory.xls will serve as an ingredient file. This file will recipes contain standardized ingredient purchase units, recipe units, and recipe unit costs. Examples of ingredient listings are included in the Dairy worksheet and the Non- Alcoholic Beverages worksheet of Food_and_Beverage_Inventory.xls Notes: • Create file numbers to identify ingredients, and list them in Column A of each worksheet within this file. • List ingredient descriptions in Column B. • Use Column C to list how each item (“Purchase Unit”) comes packaged from suppliers (i.e. case, box, 50# bag, etc.) • Use Column F to list how you would count each inventory item (i.e. “Inventory Unit”). Typically these are a fraction of purchase units (i.e. pounds, dozen, etc.). • Use Column G to list how many Inventory units are in each purchase unit. • Use Column J to list recipe units (i.e. ounces, teaspoons, slices, etc.). If ingredients are used in several recipes, you should decide upon recipe units that are common to the majority of those recipes. • Use Column K to list how many recipe units are in each inventory unit. • Your cost per purchase unit should be entered into cells within Column N. • Do not enter data into Columns E, I, L and P. They calculate automatically. • Columns D, H M and O enable inventory valuation. This function, while valuable in other settings, is not germane to this project and if not used, then Columns H and M may be left blank and/or hidden, and the number 1 should be entered in Column D for each row used in the project.
Project Textbook Learning DeliverablesSequence ObjectiveStep Four Chapter Creating Use the recipe workbooks (e.g. Dinner_Appetizers.xls, etc.) to create every recipe Five standardized card required to produce your selected menu items. recipes Use Worksheet A within each of these files to index your recipes. Paste links between cells in Columns A, G, M and S of the Forecast Worksheet of Menu_Engineering.xls and respective cells in Column B of Worksheet A within the recipe workbooks. Paste links between cells in Columns B, H, N and T of the Forecast Worksheet of Menu_Engineering.xls and respective cells in Column C of Worksheet A within the recipe workbooks. Notes: • By default, the recipe files are named for the dinner daypart. They may be modified/renamed to correspond to the Step One daypart decisions. • When downloaded, the files contain alpha (i.e. A,B,C, etc.) worksheet names As data is entered into the various worksheets they take on project-relevant meaning. Students should rename the worksheets to reflect the new meaning. For example, in Dinner_Appetizers.xls, the index page is named “A.” If this workbook is used for lunch, the worksheet should be renamed “Lunch Appetizer Index.” Write the recipe worksheets (“recipe cards”). An example of a partially completed recipe is included in the Dinner_Dessrts.xls workbook. Links between the recipe and inventory file have already been created for this example. In this example, for the links to communicate, Dinner_Desserts.xls and Food_and_Beverage_Inventory.xls must be downloaded and filed in the same file location (virtual folder, hard drive, jump drive, etc.) This is also the case for the files you create for this project.
Project Textbook Learning DeliverablesSequence ObjectiveStep Four Chapter Creating Using the examples in Chapter 5, starting with Worksheet B, begin to write a recipe Five standardized card for each menu item. Specifically, recipes • In Cell C10, enter the number of portions the recipe yields. • Ingredient File# (in Column A) – Paste links between these cells and appropriate cells within Column A of the worksheets within Food_and_Beverage_Inventory.xls. • Ingredient (in Column B) – Paste links between these cells and appropriate cells within Column B of the worksheets within Food_and_Beverage_Inventory.xls. • Original Quantity (in Column C) – In each row, enter appropriate numbers of recipe units (cups, pounds, etc.) to produce the number of portions listed in Cell C10. • Amount (in Column D) – Do not enter data (“amounts”) into these cells. They will automatically be populated as the card is completed. • Recipe Unit (in Column E) – Paste links between these cells and appropriate cells within Column J of the worksheets within Food_and_Beverage_Inventory.xls. • Unit Cost (in Column F) – Paste links between these cells and appropriate cells within Column L of the worksheets within Food_and_Beverage_Inventory.xls. • In Cell D10, enter the Conversion Factor for the number of portions to produce the desired yield. This may be more of less than the number of portions you entered in Cell C10. By entering this number, the worksheet will automatically recalculate amounts of each ingredient needed to produce the desired yield. Once you have entered this number and all numbers in Column C, you should hide Column C (it will no longer need to be viewed by users). Column D is now the location of amounts needed. • Starting in Row 45, enter method of preparation for each recipe.
Project Textbook Learning Objective Deliverables SequenceStep Five Chapter Five Forecasting Create a forecast of how many items will be sold in an average number of unit one-week period. sales Add the forecasted number of item sales (items, not dollars) to Forecast Worksheet columns E, K, Q, W of Menu_Engineering.xls to indicate projected item sales for one week.
Project Textbook Learning Deliverables Sequence ObjectiveStep Six Chapter Six Managing Expand recipe worksheets to incorporate HACCP methodology. recipes to Select five recipes that pose the greatest risk of food borne illness. reduce risk of Execute the following study: food borne Step 1 - Conduct a Hazard Analysis illness Step 2 - Identify Critical Control Points Step 3 - Establish Critical Limits Based upon this study, add HACCP guidance to each of the five recipe worksheets.
Project Textbook Learning Deliverables Sequence ObjectiveStep Seven Chapter Eight Pricing Menu Price each menu item (decide what to charge customers for each Items menu item). Select a menu pricing methodology and insert prices into Cell D8 of each recipe worksheet within the recipe workbooks. Complete the links between recipe worksheets and the menu engineering worksheet. Paste links between Cell D7 of each recipe worksheet, and respective cells in Columns C, I, O. and U of the Forecast Worksheet of Menu_Engineering.xls. Paste links between Cell D8 of each recipe worksheet, and respective cells in Columns D, J, P and V of the Forecast Worksheet of Menu_Engineering.xls.
Project Textbook Learning Deliverables Sequence ObjectiveStep Eight Chapter Analyzing Expand recipe worksheets to include nutrition information. Seven Nutritional Value Select five recipes (from different menu categories) that include of Recipes multiple ingredients. Use a resource of your choice to analyze each of these recipes for nutritional value. Based upon this study, add nutrition information to each of the five recipe worksheets.
Project Textbook Learning Objective Deliverables SequenceStep Nine Chapter Nine Creating Effective Design media to communicate your menu with customers. Menu Select a medium (print on paper, print/graphics on paper, web pages, Communications etc.) to communicate your menu and each of its items to diners. Develop your medium to the extent that it can be provided to customers for decision making purposes. Based upon the results of Step Six, add consumer advisory statements to respective menu items as appropriate. Based upon the results of Step Eight, add nutrition information to five of the menu items. At minimum, (based upon the portion sizes you established) include: Total calories from all sources Total calories from total fat Total fat Total saturated fat Total trans fat Total cholesterol Total sodium Total carbohydrates Total sugars Total protein State at the bottom of each page that the nutritional information is based on a 2,000-calorie diet.
Project Textbook Learning Deliverables Sequence ObjectiveStep Ten Chapter Ten Engineer your Study menu engineering results and make decisions to enhance Menu to profit within each menu category. Optimize Analyze the menu item ratings (Column L) on each of the menu Business engineering worksheets within Menu_Engineering.xls Modify menu Success item concepts, forecasts, recipes, prices and merchandising language to increase contribution margin to optimal levels.
Project Textbook Learning Deliverables Sequence ObjectiveStep Eleven Chapter Five Forecast Net Create a pro forma income statement. Income Develop one week operating profit/loss projections by entering sales, cost of sales and expenses into Profit.xls Use the examples in Chapter Five to create links between menu engineering worksheets and respective cells within Profit.xls For non-food and non-beverage expenses, start with operating data provided in Chapter Five, and then use appropriate resources listed in the Action Toolkits to conduct necessary research and forecast all other expenses.