US 2 2 033 Pla n

 

 

US 2 2 033

Pla n , d ev elo p, im ple m en t, a n d e valu ate a m en u in t h e

hosp it a lit y in du str y ( P art 1 ) ( P art 2 ) L 5 C 20 V 3

Written Portfolio

Stu dent N am e
MANDEE P S IN G H
Cla ss
NZ2102S F18 .1

Stu dent ID N o.
NSN N U M BER
Lectu re rs N am e
Sam F ra se r- L is t

Stu dent S ig n.
________ ____ ____ ____ _
Lectu re rs S ig n.
____ ___ _____ ___ _

Due d ate
________ ____ ____ ____ _
Date h an ded in
____ ___ _____ ___ _

Lectu re r t o c o m ple te
Date

Assessm en t

Resu lt
Fir s t S it
Resu b / N YC / C

Resu bm it 1
Resu b / N YC / C

Resu bm it 2
NYC /C

Turnitin Similarity Report percentage %

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Evidence requirements Judgement Criteria (quantity / quality) A / NA
Overriding Criteria:
Student must identify all documents with student name and student NZQA number on each page
Evidence record is completed accurately and correctly, Portfolio / project is attached, all marking and feedback is completed and signed and all optional /
supporting evidence is provided.
Peer or Internal moderation is successful for this topic and the standard of work by this student reflects this.
Style and format is consistent with the establishment style. .
?If the Lecturer is forced to “take-over” in order to maintain Establishment standards, the student fails the assessment.
Outcome 1. Plan a menu in the hospitality industry. A/N
1.1 Target market is identified and
analysed in terms of average spend,
potential competitors, style, time of day,
dietary requirements, nutrition, menu
life cycle, and establishment
requirements. Market Analysis (Task 2(a))
At least five clearly described customer characteristics.
Characteristics provide a clear overall view of the target market.
Target market matches the case study restaurant.
At least five relevant expectations.
1.2 Size and concept of the menu is
determined in terms of customer
expectations and available resources.

(NB: the menus seek to cover the
span of operations for the defined
restaurant operation )
?Menu (2) reflects Principles of Menu Construction (Task 1 & 2(b))
A breakfast / brunch menu is written (Minimum; 12 dishes; not including minor item e.g. sides)
A Table d’hote / All Day Dining menu is written (Minimum; 3 courses; 4 X 8 X 4; not including minor item e.g.
sides)(NB the following factors apply to both)
Includes clear indication of type (structure) of menu, type of service, pricing level, seasonal variation, and menu
theme. Reflects the target market expectations. Practical for implementation in the restaurant / reflects the
available resources (equipment, facilities, skill level of staff).
Includes meal periods, number and type of courses at each meal, number of dishes to be offered per course.
1.3 Dishes are selected in terms of
balance.

Menu reflects Principles of Menu Construction Task 2(b cont) (both menus)
Dish characteristics provide a balance within courses, and within meal periods. All original recipes included,
including reference.
Original recipe alterations description are clear, practical and achieve aim (if req.)
Dishes match menu framework. Dishes selected are acceptable for target market and meet menu concept .Limited
examples of repetition. Dishes show correct dish composition. Limited examples of poor dish balance. Each dish
indicates three characteristics .Dish characteristic type is consistent throughout the menu
Outcome 2. Develop the menu.

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2.1 Recipes are developed, tested, and
standardised to meet establishment
requirements. Menu reflects Principles of Menu Construction Task 2(b cont) (one menu only)
Menu is presented to management grou. Feedback is gained.
Recommendations have been incorporated into the second menu and planning. Recommendations for changes to
recipe will address client needs and produce a palatable product.
Recipes are entered into Menu Coster correctly
Standardised recipe incorporates recommendations.
2.2 Food cost of each menu item is
established to enable selling price to be
determined. Menu reflects Principles of Menu Construction Task 2(b cont)
Recipe food cost per person is established. All working is shown / provided.
Menu Engineering Sheet is prepared
2.3 Selling price is determined in terms
of ?cost price, target audience,
budget, competitors, sales mix and
establishment requirements.
Task 2(b) Planning
Demand is predicted based on information from management and from research (1.1).
Competitor Selling price ranges are researched and used to set internal menu range.
Sales mix is entered into Menu Engineering. Expected sales are used to calculate food orders. Selling price
calculations are accurate.
All working is shown / provided Final selling price is established and explained in relation to each of the factors
shown.
2.4 Menu copy is developed in terms of
layout, descriptive terms, language, and
style, communicates the concept of the
menu, and meets establishment
requirements. Task 2(b) Planning
Menu names all dish components. Menu structure is typical of the restaurant style / type. Menu copy is concise
and easily read. Uses correct technical terms (if required). Uses correct spelling. Uses correct grammar.
Gives sufficient description to identify main component/s and characteristic/s of each dish. Not overly descriptive
(clear and concise). Attractive, inviting language.
Outcome 3. Implement the menu / train staff to be able to implement the menu
3.1 Menu implementation plan is
developed in terms of scheduling,
market list, and service requirements. All documentation is prepared (Menu, requisitions, prep sheets, roster, work schedule) Clear, easy to follow.
Realistic.Include all necessary key tasks are included.
3.2 Market list is established to meet
menu requirements. All Menu items coveredAll necessary ingredients (totals), with no excess.
Correct quantities.Clear and precise description of ingredient type.
3.3 Preparation lists are established
according to the recipes. Include all necessary mis en place activities.
List all necessary equipment with no excess.
3.4 Staff are trained and monitored to
enable them to produce the menu items
to establishment requirements Pre- service and In-service training methodology is outlined Training documents are produced (information to
learner e.g. menu ; recipes; training plan, training evaluation assessment)
Evidence of feedback from staff members, customers and others (identified)

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Internal
Train and implement a menu

Train and implement a menu
Kitchen and Restaurant staff briefed prior to service
Briefings include summary of tasks and all specific instructions required.
Briefings are positive, confident and encouraging.
Delegation of tasks and further instructions are given clearly, with full details, within workable time frame in a
positive manner.
Progress is monitored closely and consistently throughout production and service.

Training plan being used is evident All staff are kept busy, throughout production and service period (excluding
standard length break).
Communication with staff is regular, positive and constructive
Potential problems or unacceptable performance identified when it occurs.
Feedback is clear, concise, factual / un-emotive, and includes constructive instructions about correcting the
situation (where required).
Post briefing with Kitchen and Restaurant staff is concise, factual, positive, and constructive.
Food safety is maintained. Occupation health and safety is maintained.
Plated dish quality (appearance, flavour, texture, temperature) meets customer requirements, and remains
consistent throughout service
Outcome 4. Evaluate the menu.
4.1 Reasons for evaluating the menu
are identified in terms of the impacts for
the establishment Meals are served within acceptable timeframe from order (15-20 min Max.).
Portion sizes are appropriate and consistent.
4.2 Methods for evaluating a menu are
identified to meet establishment
requirements.
Interactions of staff with each other (including service staff) is positive and constructive).
Range
methods include but are not limited to – menu engineering, average spend, food cost percentage;
methods may include but are not limited to – menu analysis, customer feedback, staff feedback.
4.3 A menu evaluation is conducted in
accordance with establishment
requirements. All clean-up tasks are completed.
4.4 The information is analysed to
identify menu performance.
Evaluation Reporting Task 4(b)
Analysis of data (quantitative an qualitative) is provided
Data is presented clearly.Accurate and complete summary of data.
Key strengths and weaknesses of menu performance are identified Results of analysis are explained and justified.

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4.5 Recommendations are reported that
reflect analysis outcomes in accordance
with establishment requirements. Evaluation Reporting Task 4(b)
Conclusions / recommendations are result logically from data.
Recommendations are realistic, address conclusions.
Feedback from industry is included

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Portfo lio P art 1 ( O utc o m e 1 )

Menu Brief
A v e ry w ell- o ff c o uple w ho h ave a p assio n fo r h ealt h y fo od a nd d in in g o ut, h ave d ecid ed to in ve st in d eve lo pin g a n ew R esta ura nt o f

th eir o w n. T hey h ave p u rc h ase d a s it e in a n o ld w are h ouse in N uffie ld S tr e et, N ew m ark e t, a n a re a k n ow n fo r h ousin g in nova tiv e n ew

busin esse s, e xp ensiv e a pa rtm ents a nd r e n ova te d v illa s. In te rio r d esig ners h ave b een e m plo ye d a nd a re tu rn in g th e s it e in to a c le an,

in vit in g s p ace , w it h e m pha sis o n n atu ra l m ate ria ls . A k it c h en c o nsu lt a nt h as d esig ned a ‘s ta te o f th e a rt’ k it c h en w it h a w id e r a nge o f

new e quip m ent.

They in te nd to o pen a ll d ay – fr o m b re akfa st th ro u gh to d in ner. A s th e o w ners a re n ot c h efs , th ey d o n ot in te nd to w ork o n-s it e . Y ou

have ju st b een e m plo ye d a s th e h ead c h ef fo r th eir n ew r e sta ura n t, a nd h ave b een g iv e n th e r e sp onsib ilit y o f d eve lo pin g a nd

im ple m entin g a n a ppro pria te m enu. Y ou h ave fr e e r a n ge to p urc h ase e quip m ent a s w ell a s h ir in g o f a ll s ta ff y o u n eed.

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Portfo lio P art O ne

Introduction-
Menu is a v e ry im porta nt p art o f r e sta ura nt. S o it h as to b e d esig n p erfe ctly . It s h ould b e a ppealin g a nd w ell b ala nce d. It h elp s

cu sto m er to u nders ta nd e a ch a nd e ve ry d is h b eca use s o m e d is h es m ig ht b e n ew fo r s o m e c u sto m er.T here fo re , it s h ould b e e asy to

unders ta nd.
?Customers can find the kind of food we serve in our restaurant. The menu helps us control food and profit. It

shows the price and characteristics of the dishes.
1) S om e in gre die nts a re n o t a va ila b le th ro u ghout th e y e ar. S o in gre die nts s h ould b e c h ange a cco rd in g to s e aso n, b eca use it e m s

when in s e aso n a re c h ea per.

2) A naly se m enu a fte r fe w m on th in o rd er to id entif y w hic h d is h es a re g ain in g p ro fit o r lo ss, a nd th ose d is h es s h ould b e c h ange

acco rd in gly .

3) D eve lo p m enu a cco rd in g to th e ta ste o f p eople in a re a w here th e r e sta ura n t is s it u ate d. F or e xa m ple , If M exic a n p eople a re liv in g

in a n a re a th em th ere is n o p oin t o f h avin g a ll Ita lia n d is h es o n a m en u.

Typ es o f m enu:-

A la c a rte
? :- M ost o f th e r e sta u ra n t u se t h is m enu . C usto m er c a n c h oose a ny it e m a cco rd in g to th eir w is h .T his m enu o ffe rs th re e

co urs e s: E ntr e e, m ain s a n d d esse rts . I te m s a re p re p are d a nd s e rv e d a cco rd in g to c u sto m er o rd er. D is h es a re in div id ually p ric e d.

Table d ‘h ote
?:- It m eans ‘t a ble o f h o st’. T his ty p e o f m en u o ffe rs 3 to 5 c o urs e s. P ric e s c a n b e fix e d o r a v a ria ble p ric e a cco rd in g to

optio ns ta ke n. It is c h arg ed a t a s e t p ric e p er p ers o n . T his m en u o ffe rs a la rg e v a rie ty o f d is h es.

Cycle m enu
? :- T hese m en us a re r e p eate d a t r e gula r tim e p erio ds. D is h es r e m ain s s a m e fo r p artic u la r tim e p erio d. M ostly h osp it a ls

and s o m e s ch ools a ls o u se t h is m enu .

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Menu Concept

To show the diversity and connection between the culinary culture of Spanish and Mexican, we offer our guests a
three-course "a la carte" menu and a choice between four dishes of each course. We will demonstrate the diverse
traditions, tastes and cooking techniques shared between the two cultures.Basically, we say that Menu is a sales tool for a
restaurant and we come to our restaurant after seeing the customer menu.Menu helps customers to understand what type
of food we are serving and what price.They can understand some of the main ingredients of our dishes.
The diversity and links between the culture of modern Spanish and Mexican cuisine show our guests an à la carte menu
that includes a choice of three courses and four courses per course. The menu helps guests understand the type of food
we serve and the price. They can include some of the main ingredients of our dishes, such as chillers, peppers, garlic,
olive oil, tomatoes, seafood, avocados, all related to our cousins. We use two dishes from each country to put the menu.
In this menu we also have a vegetarian and gluten free option

Target Market
Client Characteristics
Are a d em ogra p hic s-

New m ark et-

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As per 2003 census data, 2900+ people lived in Newmarket and there was an increase in population of 1377, population
in 2006 was lower than the number of males in females in 2006, there are 1395 males and more than 1500 females. This
number is only 1% of the population's population.

33% of homes are kept as private accommodation in Newmarket. However, the percentage of Parent owned private
homes is twice that of Newmarket. At the end of 2013, 3 buildings in Newmarket and Parnell for accommodation were
approved. Apart from this, there are also some apartments and hotels in both suburbs.

Socio E co nom ic m ake-u p

In N ew m ark e t, 3 0% o f p eop le 1 5 y e a rs o f a ge o r o ld er e arn m ore th an $ 5 0,0 00 e ach y e ar, w hile 5 0% o f P arn ell's h ave e arn ed s o

much . In a ddit io n, 2 6% o f th e p eop le in N ew m ark e t a nd P arn e ll e arn e d le ss th an $ 2 0,0 00. H ow eve r, P arn ell's m id dle in co m e

exce eds th e N ew m ark e t. In P arn ell, it 's $ 5 1,4 00 a nd N ew m ark e t is $ 2 9,2 00.

T ?he m ost c o m mon o ccu pa tio na l g ro up in N ew m ark e t a nd P arn ell a re p ro fe ssio nals . " M anagers " a re th e s e co nd m ost c o m mon

occu patio n. C om pare d to o th er g ro u ps in b oth r e g io ns, th ere a re fe w er w ork e rs a nd d riv e rs .

Most A sia n a nd E uro pean p eop le liv e in N ew m ark e t. A nd , th e m ost e th nic g ro up o f P arn ell is E uro pean. M aori p eople a re le ss in

th ese a re as.

Pote n tia l c o m petit o rs

Han san v ie tn am ese R esta u ra n t

Menu ty p e:- A la c a rte

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Pric in g:- $ 15 to $ 28

Tim in g:- 1 1am to 1 0pm

Loca tio n:- 5 5 N uffie ld S t, N ew m ark e t

Dif fe re nce :- O ur m enu h a s m ix tu re o f c u is in es. C usto m er h as v a rie ty to c h oose fr o m . A ls o , s ta ff o f m y r e sta ura nt is tr a in ed to s e rv e

pro fe ssio nally .

Safr a n C afe

Menu ty p e:- C asu al d in in g

Pric in g:- $ 80 fo r 2 p eople

Tim in g:- 8 am to 1 0pm

Loca tio n:- 7 1 D avis c re sce n t, N ew m ark e t

Dif fe re nce :- O ur m enu h a s m ore o ptio ns in d ie ta ry . W e s e rv e v e geta ria n, n ut- fr e e a nd g lu te n-fr e e d is h es.

Tasca

Menu ty p e:- a la c a rte

Pric in g:- $ 30 to $ 40

Tim in g:- 9 am to 1 1.3 0pm

Loca tio n:- 2 5 n uffie ld s tr e e t, N ew m ark e t

Dif fe re nce :- M y m enu h a s d is h e s f r o m d if fe re n t c o untr ie s lik e ,S pa in a nd M exic o , d if fe re nt c o untr ie s h as d if fe re nt fla vo ur a nd

cu sto m ers c a n c h oose a cco rd in gly .

Cali

Menu ty p e:- c a su al d in in g

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Pric in g:- $ 22 to $ 40

Tim in g:- 7 am to 1 0pm

Loca tio n:- 2 3-2 7 n uffie ld s tr e et, N ew m ark e t

Dif fe re nce :- m y s ta ff is m ore tr a in ed th en th is r e sta ura n t. I g re n ty th at m y F O H s ta ff w ill p ro vid e b est s e rv ic e .

Nuffie ld S t. c afe

Menu ty p e:- C afe

Pric in g:- $ 25 to $ 35

Tim in g:- m on 8 am to 3 pm

Tue 8 am to 9 .3 0pm

Wed 8 am to 4 pm

Thu 8 am to 8 .3 0pm

Fri 8 am to 1 0pm

Sat 7 .3 0am to 3 .3 0pm

Sun 8 am to 3 pm

Loca tio n:- 1 1A N uffie ld s tr e et, N ew m ark e t

Dif fe re nce :- It is a c a fe b u t o ur e sta b lis h m en t is a r e sta ura n t. T heir m enu c o uld b e c h eap b ut,th eir fo od a nd s e rv ic e is n ot g ood a s o ur

re sta ura nt. W e p ro vid e g o od q ua lit y fo od a nd s e rv ic e fo r g ood a m ount o f m oney.

Tim e o f d ay

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My r e sta ura nt w ill fr o m 1 1a m to 1 0pm o n w eekd ays a nd fr o m 9 am to 1 0pm o n w eeke nds. O n w eekd ays, w e w ill s ta rt s e rv in g lu nch

at 1 1am till 3 pm , w hen r e sta ura nt is n ot b usy, p re p c a n b e d one in th at tim e. T hen, a ro und 5 :3 0 p m w e w ill s ta rt d in ner s e rv ic e till

10pm . O n w eeke nds, w e w ill s e rv e b ru nch a t 9 am a nd th en lu nch a nd d in ner s a m e a s w eekd ays.

We w ill o ffe r d is co unt c a rd s a nd c o m bo d eals to c u sto m ers , th ey c a n g et d is co unt a fte r c e rta in a m ount o f c re dit s in th eir c a rd s.

Men u lif e c ycle

The life cycle of my menu is in 3 months. I will change my seasonal dishes depending on the season, to make it fresh and
healthy for customers, and also cheap and easy for me I will not change all my menu, I will change only the dish that will
not be in the customer table very well, I can add a dish to check, and if it does not go well, we can change it after the
season, and I never change the dishes that make for me, and this signature dish for my restaurant

Die ta ry r e q uir e m en ts

Our m enu h as tw o g lu te n-fr e e a n d o ne v e g eta ria n o ptio n in it . C evic h e a nd b eef a sta riu s a re g lu te n-fr e e a nd S pin ach a nd R ic o tta

Em panada is v e geta ria n. T his w as c o n dit io n o f o ur r e se arc h . A ls o , c u sto m er c a n c h oose w hate ve r th ey lik e a s th eir d ie ta ry

re quir e m ent. W e a ls o h ave s o m e n ut- fr e e d is h es th at th ey c a n c h oose .

Men u s iz e a n d c o ncep t

Our three-course menu has four different dishes for each dish. The concept of the menu is to show the diversity and
connection between Spanish and Mexican modern Spanish food culture. We will show different traditions, tastes and
cooking techniques shared between the two cultures. Spain colonized Mexico in the 16th century and brought Chile,

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garlic, pepper, olive oil and tomatoes into Mexican cuisine. Both kitchens have various methods and methods for using
corn, seafood and citrus and slow cooking/cooking methods.
List of characteristics
-chile
-capsicum
-garlic
-olive oil
-tomatoes
-corn
-seafood
-citrus fruit
-avocado

-slowcooking

We have a chef, 4 CDPs and 3 staff members for help. I need some basic skills so that the chef can use this restaurant
as a basic knife and cooking skill to acquire knowledge about the ingredients of the dishes

Dis h s ele ctio n / b ala n ce

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We are collecting dishes of two different dishes. Each dish of ours collects two dishes from each country. We combine
their elements and cooking mechanisms to mix them together. Because we get four pots in one course, each course
should have different types of things, such as seafood, chicken, beef, and vegetarianism. We use different cooking
methods and different equipment.

Custo m er E xp ecta tio ns

Safe fo od- C usto m er w ants th eir f o o d to e at. T hey w ant fo od w hic h is p ro d uce d h yg ie nic a lly , a nd w it h out a ny c o nta m in atio n. In o th er

word s, th ey w ant to e at fo o d w hic h is n ot h arm fu l fo r h ealt h .

Money v a lu e: C usto m er w ants to e at fo r th ey a re p ayin g m on ey. If th ey a re p ayin g fo r s p ecif ic ty p e o f p ro duct th en th ey s h ould

re ce iv e it a nd m eet th eir e xp ecta tio n o f v a lu e fo r m on ey. P ortio n s iz e s h ould b e a cco rd in g to th e d is h p ric e . B ig a m ount o f m oney

means b ig p ortio n.

Menu: M enu s h ould b e e asy to r e a d a nd e asy to u nders ta nd. F or e xa m ple , if a r e sta ura nt is in E nglis h c o untr y th en, m enu s h ould b e

writ te n in E nglis h w it h d e scrip tio n o f d is h es.

FO H s ta ff: F O H s ta ff s h ou ld k n ow a bout d is h es a nd in gre d ie nts in it , th ey s h ould te ll c u sto m ers w hic h a lle rg ens a re in d is h a nd

sh ould b e a nsw era ble to th eir q uestio ns.

Good P re se nta tio n: T here is a s a yin g ‘P eople e at w it h th eir e ye s’. T here fo re , d is h s h ould b e p re se nte d p ro fe ssio nally a nd n eatly .

Pla te s h ould b e c le an a n d d is h s h ould lo ok p erfe ct.

Men u F ra m ew ork

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In our menu there is a gluten-free vegetarian dish, which is available to guests.AI menu, which offers three meals a day,
entree mains and desserts. Each course has four choice dishes. our menu is Hispanic, which serves two different cuisines
from Spain and Mexico. We use ingredients in each dish. In our menu we have an option for vegetarians and gluten free.

Entr e es

– S napper C evic h e w it h T ra dit io nal S als a

– S pin ach a nd R ic o tta E m pa nada w it h g uaca m ole

– C hic ke n T aco s w it h A vo s a ls a ,

– T astin g p la tte r w it h h am a n d c h eese c ro q uette s,S tu ffe d J a la penos, M exic a n S pic e d p ra w n s ke w ers ,

Main s

– P aella w it h c h ic ke n,c h o riz o a nd s h rim p

– M usse ls w it h b re ad ( p an b esik o )

– P ulle d P ork e nch ila das

– B eef T enderlo in A stu ria s
? ? an d p ota to b ra va s

US 2 2 033 P la n , d eve lo p, im ple m ent a nd e va lu ate a m en u in th e h osp it a lit y in dustr y .

MANDEE P S IN G H

ia m m an dee p [email protected] gm ail .c o m

Desse rt

– T arta d e S antia go w it h r o a st a lm on ds, O ra n ge a nd R ic o tta c re a m

– C re m a C ata la na w it h a lm ond B is co tti

– R ic e p uddin g

– T hre ew ay m ilk c a ke w it h c h an tilly c re am

US 2 2 033 P la n , d eve lo p, im ple m ent a nd e va lu ate a m en u in th e h osp it a lit y in dustr y .

MANDEE P S IN G H

ia m m an dee p [email protected] gm ail .c o m

The Menu

Dra ft a n d r e -c h eck y o ur m en u

En tr e e

C evic h e

Sp in ach a n d R ic o tta E m pan ad a w it h R om esc o

Chic k e n T in ga T aco s w it h A vo ca d o s a ls a

Tap as P La tte r

Main s

Pae lla

M usse ls w it h p an b esik o

P u lle d P o rk E n ch il a d as

Bee f A stu ria s
? ?an d p o ta to b ra va s

Desse rts

US 2 2 033 P la n , d eve lo p, im ple m ent a nd e va lu ate a m en u in th e h osp it a lit y in dustr y .

MANDEE P S IN G H

ia m m an dee p [email protected] gm ail .c o m

Tarta d e S a n tia go

Cre m a C ata la n a

Arro z C on L e ch e

Van il la T re s L e ch e

Revie w M eetin g / P re se n ta tio n

When w e p re se nte d o ur m enu t o o u r T uto r a nd o th er g ro u ps, th ey g ave th eir fe edback. T hey a ske d u s to p ut d escrip tio n o f d is h es s o

th at it is e asy to u nders ta n d. W e a ls o a dd ed n am e o f c o untr y th ey b elo ng to . W e a ls o a dd m ain in gre die nts in d escrip tio n a nd

mentio n w hic h d is h is g lu te n-fr e e o r v e geta ria n.

Ente r y o ur r e cip es

US 2 2 033 P la n , d eve lo p, im ple m ent a nd e va lu ate a m en u in th e h osp it a lit y in dustr y .

MANDEE P S IN G H

ia m m an dee p [email protected] gm ail .c o m

Chicken Tinga Tacos(entrees)
100
g Red O nio n
$2.3 8
$0.2 2

20
g Garlic
$36.4 4
$0.3 6

50
g Chip otle ,a bodo
$6.5 8
$0.3 3

2 ts p s
Ore gano
$90.5 3
$0.2 7

10
g Gro und C um in
$11.5 0
$0.1 1

7 each
Corn T ortilla
$9.3 0
$3.2 5

1 each
Avo ca do
$7.6 3
$0.9 2

10
g Cheese
$44.8 8
$0.4 5

160
g Tom ato
$7.7 4
$1.2 2

200
g Gre en T om ato
$6.0 4
$1.2 1

400
g Lim e
$10.9 3
$4.3 7

4 each
Tortilla s

10
g Chilli R ed
$51.4 2
$0.4 3

10
g Coria nder
$30.3 1
$0.3 0

240
g Chic ke n th ig h
$4.0 3
$0.9 7

1 tb sp
Paprik a
$86.4 6
$0.4 1

50
g Sour c re am
$5.3 0
$0.2 6

136
ml
Chic ke n s to ck
$2.3 4
$0.3 2

118
g Chip otle m ayo
$0.9 0

Tota l e x g st ( 4 p ortio n)
$16.3 1

Tota l in c 1 5% g st ( 4 p ortio n)
$18.7 6

Portio n c o st ( 1 )
$4.6 9

Sell in g p ric e b ase d o n 3 0% (2 5% ) F ood c o st
$15.6 3 ( $ 18.7 6)

S ell in g p ric e ( $ 15.0 0)
(2 9.6 5% ) F C

US 2 2 033 P la n , d eve lo p, im ple m ent a nd e va lu ate a m en u in th e h osp it a lit y in dustr y .

MANDEE P S IN G H

ia m m an dee p [email protected] gm ail .c o m

Meth od- 1 .c h ic ke n c u t in to s lic e s. m arin ate c h ic ke n w it h s p ic e s

2.M ake s a ls a / p re p a vo ca do, P re p ta co s h ells , ju lia nce c a ro t a nd

ca pis ic u m .

2.F or th e s a uce r o ughly p re p g arli c a nd o nio n. R oast th e g re en a nd

re d to m ato es.

3.F ry g arlic a nd o nio n k e ep a sid e. P ut in b le nder w it h r o aste d

to m ato es a nd c h ip otle p eppers . p ut b ack o n th e h eat. A dd c h ic ke n

sto ck to s a uce a nd r e du ce .

4. B ake ta co s h ells

5.F ry c h ic ke n, p ull th e c h ic ke n a dd to th e s a uce .

6. S tr u ctu re ta co . P la te u p, g arn is h w it h c re am c h eese a nd lim e

edge.

US 2 2 033 P la n , d eve lo p, im ple m ent a nd e va lu ate a m en u in th e h osp it a lit y in dustr y .

MANDEE P S IN G H

ia m m an dee p [email protected] gm ail .c o m

Dis h : R ic o tta A nd S pin ach E m pan ad a

Qu
UO M
It e m s
Mark et p ric e ( E xc G st)
Cost

6 g Garlic
$14.4 0
$0.0 9

14.8
g Butte r
$5.6 2
$0.0 8

27.5
g Oli v e O il
$7.5 8
$0.2 2

1 ts p
Chilli P ow der
$10.1 0
$0.0 2

300
g Ric o tta
$10.6 0
$3.1 8

75
g Gra te d C heese
$7.9 0
$0.5 9

2 tb sp s
Parm esa n
$27.0 5
$0.3 4

0.6
ts p s
Paprik a
$86.4 6
$0.0 8

0.7
ts p s
Chilli F la ke s
$13.5 0
$0.0 1

0.2
ts p s
Cum in P ow der
$9.5 0
$0.0 1

15
g Garlic
$36.4 4
$0.5 5

80
g Tom ato
$7.7 4
$0.6 1

20
g Garlic
$36.4 4
$0.7 3

32
ml
Oli v e O il
$85.0 0
$2.7 2

0.5
g Paprik a
$86.4 6
$0.0 4

0.3
g Caye nne P epper
$13.2 3

60
g Gro und A lm onds
$19.3 1
$1.1 6

173.3
g Flo ur
$0.9 5
$0.1 6

7.7
g Sugar
$0.8 6
$0.0 1

9.9
g Butte r
$5.6 2
$0.0 6

51.5
gra m s
Vegeta ble S horte nin g
$2.7 0
$0.1 4

1 each
Egg
$11.2 3
$0.6 2

100
gra m s
Red C apsic u m
$13.6 9
$2.3 0

300
gra m s
Wash S pin ach
$9.2 0
$2.7 6

Tota l e x g st ( 4 p ortio n)
$16.4 8

T ota l in c 1 5% g st ( 4 p ortio n)
$18.9 5

Portio n c o st ( 1 )
$4.7 4

Sell in g p ric e b ase d o n 3 0% (2 5% ) F ood c o st
$15.8 0 ( 1 8.9 6)

US 2 2 033 P la n , d eve lo p, im ple m ent a nd e va lu ate a m en u in th e h osp it a lit y in dustr y .

MANDEE P S IN G H

ia m m an dee p [email protected] gm ail .c o m

Sell in g P ric e ( $ 15.0 0)
31.6 %

Meth od

Dough r e cip e

Mix flo ur, s u gar a nd s a lt . R ub in w it h v e geta ble f a t a nd b utte r. M ix

egg/w ate r in a nd k n eed till s m ooth . R est fo r o ne h our o n th e fr id ge

Fillin g R ecip e

Fin ely c h op th e g arlic .W ash th e s p in ach a nd r e m ove th e s te m s. R oll

up th e s p in ach le ave s in b unch es a nd s lic e c ro ssw is e in to 1 /2 in ch

str ip s ( a r o ugh c h if fo nade ).H eat t h e o li v e o il a nd b utte r in a la rg e

skille t o ve r m ediu m h ea t u ntil th e b utte r is m elt e d. A dd th e g arlic a nd

ch ile p ow der a nd s a uté , s tir rin g u ntil g arlic is g old en b ro w n. A dd th e

sp in ach ( in b atc h es if n ece ssa ry ) a nd c o ok b rie fly u ntil s p in ach is

wilt e d a nd s o ft.

Rem ove fr o m h eat a nd d ra in s p in ach in a c o la nder. L et s p in ach c o ol

brie fly . G ra te th e m ozza re lla c h eese a nd s tir in to th e s p in ach w it h

th e r ic o tta c h eese a nd t h e p arm esa n. S easo n s p in ach m ix tu re w it h

sa lt a nd p epper to ta ste . P re heat o ve n to 3 75 d egre es F .

Div id e e m panada d ough in to 1 2 e qual p ie ce s. R oll e ach p ie ce in to a

cir c le . A dd fillin g to th e c e nte r o f th e d ough c ir c le s, a nd fo ld t h e

dough o ve r th e fillin g to m ake a h alf – c ir c le . P in ch t h e e dges o f th e

dough to geth er fir m ly to s e al th em , th en c rim p th e e dges

deco ra tiv e ly .

Pla ce th e e m panadas o n a b akin g s h eet. W his k t h e e gg b rie fly , th en

bru sh e gg w ash o ve r th e e m panadas.

Deep fr y th e e m panado u ntil it s g old en b ro w n, a nd s lig htly p uffe d o r

fla ke y

Serv e w arm o r a t r o om t e m pera tu re .

Rom esco s a uce – R oast th e g ro und a lm onds. c a psic u m ,

to m ato ,g arlic . B le nd a ll t h e in gre die nts t o geth er a nd th e s tr a in it .

US 2 2 033 P la n , d eve lo p, im ple m ent a nd e va lu ate a m en u in th e h osp it a lit y in dustr y .

MANDEE P S IN G H

ia m m an dee p [email protected] gm ail .c o m

Dis h : M exic an C evic h e

Qu
UO M
It e m s
Mark et p ric e ( E xc G st)
Cost

0.3
Each
cu cu m ber , d ic e d
$5.4 6
$0.4 9

1 Each
Tom ato ,d ic e d
$7.7 4
$0.6 1

0.5
Red o nio n, d ic e d
$2.3 8
$0.0 6

2 Each
Gre en c a psic u m ,d ic e d
$10.6 5
$0.8 6

10
gra m s
Coria nder
$32.8 6
$0.3 3

70
gra m s
Pin ea pple
$3.0 4
$0.4 3

3 each
lim e
$10.9 3
$6.5 6

300
gra m s
Sna pper p ie ce
$7.5 0
$2.2 5

60
ml
Coco nut m ilk
$2.1 9
$0.1 3

Tota l e x g st ( 4 p ortio n)
$11.7 3

Tota l in c 1 5% g st ( 4 p ortio n)
$13.4 9

Portio n c o st ( 1 )
$3.3 7

Sell in g p ric e b ase d o n 3 0% (2 5% ) F ood c o st
$11.2 3($ 13.4 8)

Sell in g p ric e $ 15.0 0
(2 2.4 5% ) F C

US 2 2 033 P la n , d eve lo p, im ple m ent a nd e va lu ate a m en u in th e h osp it a lit y in dustr y .

MANDEE P S IN G H

ia m m an dee p [email protected] gm ail .c o m

Meth od- C ut th e fis h in to v e ry s m all

cu bes th at a re th e s a m e s iz e a s

cu cu m ber, to m ato , p in e apple a nd r e d

onio n. P ut it in a s in gle la ye r.

Pour th e lim e ju ic e o ve r th e fis h . S prin kle

se a s a lt a nd b la ck p epp er o n to p a nd

co at th em . S easo ned w it h m ore s e a s a lt ,

bla ck p epper a nd lim e ju ic e . T aste a nd

adju st u ntil y o ur ta ste b u ds a re h appy.

Stir th e c o ria nder a nd r e fr ig era te fo r

about a n h our if y o u lik e it .

Make c h ip fo r th e C evic h e, m ake o il fo r

ch ip , p ut o il , s a lt , p aprik a , g arli c , h eat

up u ntil fla vo ur. B ru sh o n to p o f c h ip a nd

bake in o ve n u ntil c o lo u r. C ut 2 e dge o f

lim e fo r g arn is h .

US 2 2 033 P la n , d eve lo p, im ple m ent a nd e va lu ate a m en u in th e h osp it a lit y in dustr y .

MANDEE P S IN G H

ia m m an dee p [email protected] gm ail .c o m

Dis h : M ezze P la tte r

Qu
UO M
It e m s
Mark et p ric e ( E xc G st)
Cost
100
g Agria P ota to es
$2.7 5 / k g
$0.2 8

5.9
g Butte r
$21.5 7 / k g
$0.1 3

50
g Bro w n O nio n
$1.0 9 / k g
$0.0 5

5 g Whit e C heddar C heese
$28.8 0 / k g
$0.1 4

12.5
g Chiv e s
$147.6 4 / k g
$1.8 5

200
g Flo ur
$0.9 5 / k g
$0.1 9

3 x Eggs
$4.0 9 / k g
$0.6 8

300
g Bre adcru m bs
$6.9 5 / k g
$2.0 8

40
ml
Blu e M ilk
$1.6 3 / lit r e
$0.0 7

40
g Pance tta
$35.8 0 / k g
$1.4 3

4.8
tb sp
Chip otle M ayo nais e
$7.7 1/lt r
$0.5 4

20
g Garlic
$36.4 4 / k g
$0.7 3

0.5
ts p
Caye nne P epper
$13.2 3 / k g
$0.0 1

2 ts p
Paprik a
$86.4 6 / k g
$0.2 7

68
g Oliv e O il
$7.5 8 / lit r e
$0.5 5

1 ts p
Tabasco
$91.6 5 / lit r e
$0.4 5

225
g Pra w ns
$13.1 9 / k g
$2.9 7

80
g Lem on s
$11.3 5 / k g
$0.8 9

40
g Avo ca do
$7.6 3 / k g
$0.3 0

80
g Tom ato
$7.7 4 / k g
$0.6 2

50
g Red O nio n
$2.3 8 / k g
$0.1 2

10
g Coria n der
21.5 1 / k g
$0.2 2

499
g Str o n g F lo ur
$1.0 7 / k g
$0.5 4

113
g Cheddar C heese
$10.6 0 / k g
$1.2 0

113.3
g Cre a m C heese
$9.7 5 / k g
$1.1 0

27.5
g Sour C re am
$5.3 0 / k g
$0.1 5

10
g Coria n der
$57.8 5 / k g
$0.5 8

70
g Piq uill o P eppers
$11.5 0 / k g
$0.8 0

Tota l e x g st ( 4 p ortio n)
$18.2 1

US 2 2 033 P la n , d eve lo p, im ple m ent a nd e va lu ate a m en u in th e h osp it a lit y in dustr y .

MANDEE P S IN G H

ia m m an dee p [email protected] gm ail .c o m

Tota l in c 1 5% g st ( 4 p ortio n)
$21.4 2

Portio n c o st ( 1 )
$5.3 5

Sell in g p ric e b ase d o n 3 0% (2 5% ) F ood c o st
$17.8 3 $ 21.4 0

Sell in g P ric e $ 15.0 0
35.6 7%

Meth od
? ?Boil p ota to es in a 4 -q t. p ot o f s alt e d w ate r u ntil t e n der,

ab out 2 0 m in ute s. D ra in a n d t r a n sfe r t o a b ow l; s et a sid e. A dd 1

tb sp . b utte r t o t h e p ot, a n d m elt o ver m ed iu m -h ig h h eat. A dd

onio n; c o ok, s tir rin g o ccasio nally , u ntil g old en , a b out 5

min ute s. A dd t o p ota to es a lo ng w it h r e m ain in g b utte r, c re am ,

salt a n d p ep per. U sin g a p ota to m ash er, m ash u ntil s m ooth .

Fold in h am , c h eese, a n d c h iv es; c h ill f o r 2 0 m in ute s.

Usin g f lo ur-d uste d h an ds, f o rm 2 t b sp . c h ille d h am m ix tu re in to

a 3 "-lo ng o val a n d f la tte n t h e e n ds; d re d ge in f lo ur, d ip in

beate n e g gs, t h en c o at w it h b re ad c ru m bs. R ep eat w it h

re m ain in g m ix tu re , f lo ur, e g gs, a n d b re ad c ru m bs; t r a n sfe r t o a

pla te a n d f r e eze f o r 1 5 m in ute s.

Heat 2 " o il in a 6 -q t. s a u cep an t o 3 75°. W ork in g in b atc h es, f r y

cro quette s, t u rn in g a s n eed ed , u ntil g old en a n d c ris p , a b out 2

min ute s. T ra n sfe r t o p ap er t o w els t o d ra in a n d s easo n w it h s alt .

US 2 2 033 P la n , d eve lo p, im ple m ent a nd e va lu ate a m en u in th e h osp it a lit y in dustr y .

MANDEE P S IN G H

ia m m an dee p [email protected] gm ail .c o m

Dis h : P ulle d P ork E nch ila d as

Refe re n ce-

Qu
UO M
It e m s
Mark et p ric e ( E xc G st)
Cost

1 tb sp
Oliv e O il
$7.5 8 / lit r e
$0.1 1

165
g Bla ck B eans
$3.8 8 / k g
$0.6 4

100
g Corn K ern els
$2.1 8 / k g
$0.2 2

4 each
Tortilla s
$1.9 0 / k g
$0.1 5

1 l Ench ila da S auce
$4.7 7

50
g Gra te d C heese
$7.9 0 / k g
$0.4 0

40
g Coria nde r
$30.3 1 / k g
$1.2 1

20
g Sprin g O nio n
$11.7 5 / k g
$0.2 0

25
g Gre en C appsic u m
$10.6 5 / k g
$0.2 2

25
g Yello w C appsic u m
$11.6 7 / k g
$0.2 5

25
g Red C appsic u m
$13.6 9 / k g
$1.1 5

300
g Pork S co tc h
$10.1 8 / k g
$3.0 5

27
g Sour C re am
$5.3 0 / k g
$0.1 5

Tota l e x g st ( 4 p ortio n)
$12.5 0

Tota l in c 1 5% g st ( 4 p ortio n)
$14.3 7

Portio n c o st ( 1 )
$3.5 9

Sell in g p ric e b ase d o n 3 0% (2 5% ) F ood c o st
$11.9 6($ 14.3 6)

Sell in g P ric e $ 25.0 00
(1 4.3 6% ) F C

US 2 2 033 P la n , d eve lo p, im ple m ent a nd e va lu ate a m en u in th e h osp it a lit y in dustr y .

MANDEE P S IN G H

ia m m an dee p [email protected] gm ail .c o m

1 In a b ra is in g p an p ut a ll o ff c u ts lik e c o ria nder s ta lk s a nd

to m ato es a nd c a psic u m a nd o nio n. c o ve r w it h liq uid . B ra is e

ove r

nig ht.

2.M ake s a la d,

3. P ull p ork , a dd c o rn a nd b ean,s o m e to m ato es s a uce ,r o ll

ench ila das, p ut s a uce o n to p b ake 1 5 m in th en p ut c h eese

bake till c ris p y.

3 P la te u p w it h g uaca m ole s o ur c re am a nd s a la d o n to p.

US 2 2 033 P la n , d eve lo p, im ple m ent a nd e va lu ate a m en u in th e h osp it a lit y in dustr y .

MANDEE P S IN G H

ia m m an dee p [email protected] gm ail .c o m

Dis h : V ale n cia P aella

Refe re n ce-

Qu
UO M
It e m s
Mark et p ric e ( E xc G st)
C
14.8
ml
Oli v e O il
$7.5 8 / lit r e
$0.1 1

2 ts p
Ore gano
$18.2 8 / k g
$0.0 5

1 tb sp
Paprik a
$86.4 6 / k g
$0.4 1

6 g Garlic
$14.4 0 / k g
$0.0 9

410
g Whit e S hort G ra in R ic e
$2.6 8 / k g
$1.1 0

1 Bay L eaf
$74.5 8 / k g
$0.1 5

100
g Ita lia n P ars le y
$16.8 8 / k g
$1.6 9

946
ml
Chic ke n S to ck
$4.6 5 / lit r e
$4.4 0

230
g Lem on
$5.8 5 / k g
$0.9 1

430
g Red O nio n
$4.5 0 / e ach
$4.5 0

200
g Choriz o
$14.7 4 / k g
$2.9 5

120
g Chic ke n T hig h
$4.0 3 / k g
$0.4 8

240
g Pra w ns
$12.0 8 / k g
$2.9 0

240
g Musse ls
$4.5 8 / k g
$1.1 0

50
g Peas
$2.2 5 / k g
$0.1 1

0.3
g Saffr o n
$7680.0 0 / k g
$2.3 0

400
g Capsic u m
$13.6 9 / k g
$4.6 0

Tota l e x g st ( 4 p ortio n)
$28.2 9

Tota l in c 1 5% g st ( 4 p ortio n)
$32.5 3

Portio n c o st ( 1 )
$8.1 3

Sell in g p ric e b ase d o n 3 0% (2 5% ) F ood c o st
$27.1

Sell in g P ric e $ 25.0 0
(3 2.5 2% )F C

US 2 2 033 P la n , d eve lo p, im ple m ent a nd e va lu ate a m en u in th e h osp it a lit y in dustr y .

MANDEE P S IN G H

ia m m an dee p [email protected] gm ail .c o m

Meth od-1 . In a m ed iu m b ow l, m ix t o geth er 2 t a b le sp oons o liv e

oil, p ap rik a, o re g an o, a n d s alt a n d p ep per. S tir in c h ic ken

pie ces t o c o at. C over, a n d r e fr ig era te .

2.H eat 2 t a b le sp oons o liv e o il i n a la rg e s kille t o r p aella p an

over m ed iu m h eat. S tir in g arlic , r e d p ep per f la kes, a n d r ic e.

Cook, s tir rin g, t o c o at r ic e w it h o il, a b out 3 m in ute s. S tir in

saffr o n t h re ad s, b ay le af, p ars le y, c h ic ken s to ck, a n d le m on

ze st. B rin g t o a b oil, c o ver, a n d r e d uce h eat t o m ed iu m lo w .

Sim mer 2 0 m in ute s.

3.M ean w hile , h eat 2 t a b le sp oons o liv e o il in a s ep ara te s kille t

over m ed iu m h eat. S tir in m arin ate d c h ic ken a n d o nio n; c o ok 5

min ute s. S tir in b ell p ep per a n d s au sag e; c o ok 5 m in ute s. S tir

in s h rim p; c o ok, t u rn in g t h e s h rim p, u ntil b oth s id es a re p in k.

4.S pre ad r ic e m ix tu re o nto a s erv in g t r a y. T op w it h m eat a n d

seafo od m ix tu re

US 2 2 033 P la n , d eve lo p, im ple m ent a nd e va lu ate a m en u in th e h osp it a lit y in dustr y .

MANDEE P S IN G H

ia m m an dee p [email protected] gm ail .c o m

Dis h : B eef T en derlo in A stu ria s

u UO M
It e m s
Mark et p ric e ( E xc G st)

62.5
ml
Oli v e o il
$7.5 8
$0.4 7

2 tb sp s
Paprik a b ra va s
$86.4 6
$0.8 2

200
ml
Red c a sk w in e ju s
$1.4 5
$0.2 9

500
ml
Beef s to ck ju s
$9.5 0
$4.7 5

10
gra m s
Pars le y g arn is h
$10.1 9
$0.1 0

500
gra m s
Agria p ota to b ra va s
$2.7 5
$1.3 8

200
gra m s
Whole g re en b eans s id e
$3.0 2
$0.6 0

4 each
Shall o ts ju s
$8.4 4
$1.0 8

30
gra m s
Coria nder m ole v e rg e
$30.3 1
$0.9 1

30
gra m s
Pars le y m ole v e rg e
$10.1 9
$0.3 1

2 each
Garlic c lo ve s m ole v e rg e
$36.4 4
$0.3 6

30
ml
Oli v e o il m ole v e rg e
$7.5 8
$0.2 3

1 ts p
Cum in p ow der m ole v e rg e
$9.5 0
$0.0 4

1 ts p
Sherry v in egar m ole v e rg e
$25.2 8
$0.1 2

500
gra m s
Sir lo in b eef
$17.9 5
$8.9 7

50
gra m s
butte r
$5.6 2
$0.2 8

Tota l e x g st ( 4 p ortio n)
$20.7 2

Tota l in c 1 5% g st ( 4 p ortio n)
$23.8 3

Portio n c o st ( 1 )
$5.9 5

Sell in g p ric e b ase d o n 3 0% F ood c o st
$19.8 3

US 2 2 033 P la n , d eve lo p, im ple m ent a nd e va lu ate a m en u in th e h osp it a lit y in dustr y .

MANDEE P S IN G H

ia m m an dee p [email protected] gm ail .c o m

Meth od-1 . P re p s h allo ts a nd r o ast in th e o ve n till g old en b ro w n . B le n d m ole v e rg e.

Degla ze w in e w it h r o aste d s h all o ts ,w hen w in e is r e duce d b y 1 /2 a dd b eef s to ck r e duce

till d esir e d c o nsis te ncy.M oje V erg e, b le nd c o ria nder p ars le y , g arlic , c u m in , o li v e o il,

sh erry v in egar, u ntil s m oo th .

Cut p ota to es in to la rg e c ir c le , m ake fo unded p ota to , B oil till s o ft, a nd r o ast w it h b utte r in

th e o ve n u ntil c o lo ur.

Cool d ow n c o at in p aprik a a nd s e aso n. B ru sh w it h c la rif ie d b utte r. R oast til l

gold en/c ris p y. C ook s te ak 4 m in e ach s id e. R est 4 m in .

Boil b eans fo r 2 m in . C oat in b utte r a nd s e aso n.

Pla te u p.

US 2 2 033 P la n , d eve lo p, im ple m ent a nd e va lu ate a m en u in th e h osp it a lit y in dustr y .

MANDEE P S IN G H

ia m m an dee p [email protected] gm ail .c o m

Dis h : S pic y S pan is h M ussels

Refe re n ce-

Qu
UO M
It e m s
Mark et p ric e ( E xc G st)
C
2 kg
Muss e ls
$2.6 9 / k g
$5.3 8

4 g Garlic
$14.4 0 / k g
$0.0 6

1 ts p
Paprik a
$106.1 3 / k g
$0.2 2

250
ml
Red W in e
$1.4 5 / lit r e
$0.3 6

100
g Curly P ars le y
$10.1 9 / k g
$1.0 2

260
g Lem on
$5.8 5 / k g
$0.9 1

710
g Pan B esic o B re ad
$0.8 2

50
g Butte r
$5.6 2 / k g
$0.2 8

Tota l e x g st ( 4 p ortio n)
$9.0 5

Tota l in c 1 5% g st ( 4 p ortio n)
$10.8 5

Portio n c o st ( 1 )
$2.7 1

Sell in g p ric e b ase d o n 3 0% F ood c o st

Sell in g P ric e $25.0 0
(1 0.8 4% ) F C

US 2 2 033 P la n , d eve lo p, im ple m ent a nd e va lu ate a m en u in th e h osp it a lit y in dustr y .

MANDEE P S IN G H

ia m m an dee p [email protected] gm ail .c o m

Meth od-1 .M ake t h e b re ad le t i t r is e, c h op p arls ey

2.C le an t h e m ussels

3. B ake t h e b re ad

4. M ake a p ot v ery v ery h ot. A dd m ussels s o t h ey o pen f r o m s h ock.T hen a d d w in e a n d

sp ic es t h en t a ke m uss els o ut a d d b utt e r a n d m ake s au ce. S erv e.

US 2 2 033 P la n , d eve lo p, im ple m ent a nd e va lu ate a m en u in th e h osp it a lit y in dustr y .

MANDEE P S IN G H

ia m m an dee p [email protected] gm ail .c o m

Dis h :
?Tres Leches Pastel

Qu
UO M
It e m s
Mark et p ric e ( E xc

Gst)
Cost

3 gra m s
Rock s a lt ( c a ke )
$4.4 2 / k g
$0.0 1

5 gra m s
Bakin g p ow der ( c a ke )
$7.3 6 / k g
$0.0 4

107
ml
oliv e p u re (c a ke )
$7.5 8 / lit r e
$0.8 1

160
gra m s
Sugar( c a ke )
$0.8 6 / lit r e
$0.2 7

1.5
ts p s
Vanilla e xtr a ct( c a ke )
$55.8 3 / k g
$0.3 5

6.6
each
Egg(c a ke )
$4.0 9 / k g
$1.4 8

260
gra m s
flo ur s o ft ( c a ke )
$1.4 5 / k g
$0.3 8

170
ml
Blu e to p m il k (s yru p)
$1.6 3 / lit r e
$0.2 8

500
ml
Eva po ra te d m ilk ( s yru p )
$0.1 9 / lit r e
$0.0 9

510
gra m s
Conde nse d m ilk (s yru p)
$4.8 3 / k g
$2.4 6

160
ml
Cre am (s yru p)
$8.0 0 / lit r e
$1.2 8

1.5
tb sp s
Rum (s yru p)
$44.9 9 / lit r e
$1.0 0

250
ml
Cre am (to ppin g)
$8.0 0 / lit r e
$2.0 0

1.5
ts p s
Vanilla e sse nce (to ppin g)
$8.0 0 / lit r e
$0.0 6

1.5
tb sp s
Sugar( to ppin g)
$0.8 6 / lit r e
$0.0 2

200
gra m s
Whit e s u gar
$1.5 7 / k g
$0.1 8

360
ml
Ora nge ju ic e
$18.4 5 / lit r e
$6.6 4

3 each
Ora nge
$11.0 7 / k g
$3.7 4

1 each
Pin k g ra p efr u it
$4.8 0 / k g
$0.7 4

40
gra m s
Min t
$88.6 3 / k g
$3.5 5

Tota l e x g st ( 1 2 p ortio n)
$25.5 0

US 2 2 033 P la n , d eve lo p, im ple m ent a nd e va lu ate a m en u in th e h osp it a lit y in dustr y .

MANDEE P S IN G H

ia m m an dee p [email protected] gm ail .c o m

Tota l in c 1 5% g st ( 1 2 p ortio n)
$29.3 3

Portio n c o st ( 1 )
$2.4 4

Sell in g p ric e b ase d o n 3 0% F ood c o st
$8.1 3

Sell in g P ric e $15.0 0
(1 6.3 % ) F C

Com bin e th e flo ur, b akin g p ow der, a nd s a lt in a la rg e m ix in g b ow l. In a s e para te b ow l, b eat th e

oil, s u gar, a nd 1 te asp oon o f v a nil la e xtr a ct u ntil c o m bin ed. A dd th e e ggs to th e s u gar m ix tu re

one a t a tim e a nd b eat o n m ediu m s p eed u ntil fu lly in co rp ora te d. S tir in 1 /2 c u p o f m ilk , th en

gently fo ld in th e flo ur m ix tu re a lit tle a t a t im e.

Pour th e b atte r in to a lig htly g re ase d c a ke p an o r b akin g d is h , a nd b ake th e c a ke a t 3 25 F fo r 3 0

to 4 0 m in ute s o r u ntil a to oth pic k in se rte d in s e ve ra l lo ca tio ns c o m es o ut c le an.

Let th e c a ke c o ol in th e p an to r o om t e m pera tu re . T urn it o ut o nto a p la tte r w it h r a is e d e dges.

Pie rc e th e c a ke w it h a fo rk 2 0 t o 3 0 tim es. L et it c o ol in t h e r e fr ig era to r fo r a n a ddit io nal 3 0

min ute s.

Make th e c re am s yru p w hile th e c a ke c h ill s . W his k t o geth er th e th re e m ilk s a nd th e r u m o r

bra ndy if d esir e d. S lo w ly p our t h e li q uid o ve r th e c o ole d c a ke . R efr ig era te it fo r 1 h our,

perio dic a lly s p oonin g th e m ilk r u noff b ack o nto th e c a ke .

Make th e w hip ped to ppin g ju st b efo re y o u s e rv e th e c a ke . C om bin e h eavy c re am , v a nilla , a nd

su gar in a c h ille d m ix in g b ow l. B eat it o n h ig h s p eed u ntil p eaks fo rm . S pre ad a th in la ye r o f th e

whip ped to ppin g o ve r th e c a ke .

Top it w it h a s p rin kle o f c in nam on o r g arn is h it w it h fr e sh b errie s.

Dis h : C re m a C ata la n a w it h a lm ond a n d o ra n ge b is co tti

US 2 2 033 P la n , d eve lo p, im ple m ent a nd e va lu ate a m en u in th e h osp it a lit y in dustr y .

MANDEE P S IN G H

ia m m an dee p [email protected] gm ail .c o m

Qu
UO M
It e m s
Mark et p ric e ( E xc

Gst)
Cost

500
ml
Blu e to p m il k
$1.6 3
$0.8 1

250
Ml
Cre am
$8.0 0
$2

5 Gm
Vanila p od
$233.8 8
$1.1 7

4 Each
Ora nge
$11.0 7
$4.9 8

1 Each
Cin nam on s tic k
$36.8 2
$0.0 4

8 Each
Eggs
$11.2 3
$4.9 4

109
Gm
Raw s u gar
$1.0 7
$0.1 2

65
Gm
Whit e s u gar
$1.5 7
$0.1 0

100
Gm
Bla nch e d a lm onds
$14.1 2
$1.4 1

2 Each
Egg
$4.0 9
$0.4 5

200
Gm
Flo ur
$0.9 5
$0.1 9

0.2
Tsp
Pure a lm ond e xtr a ct
$119.4 1
$0.1 2

200
Gm
Whit e s u gar
$1.5 7
$0.3 1

1 ts p
Bakin g p ow der
$7.3 6
$0.0 2

0.8
Gm
Salt
$2.0 0
$0.0 0

1 Gm
Sta r a nis e ed
$30.5 4
$0.0 3

1 Tsp
Bakin g p ow der
$7.3 6
$0.0 2

1 Each
Ora nge
$11.0 7
$1.2 5

3 Tbsp
Corn s ta rc h
$0.9 1
$0.0 3

Tota l e x g st ( 4 p ortio n)
$18

Tota l in c 1 5% g st ( 4 p ortio n)
$20.7 0

Portio n c o st ( 1 )
$5.1 8

US 2 2 033 P la n , d eve lo p, im ple m ent a nd e va lu ate a m en u in th e h osp it a lit y in dustr y .

MANDEE P S IN G H

ia m m an dee p [email protected] gm ail .c o m

S elli n g p ric e b ase d o n $ 15 F ood c o st
34.5 %

Meth od-
?1. B rin g t h e m ilk , c re a m , v a n illa , o ra n ge r in d a n d c in nam on ( if u sin g) t o

a b oil o ve r lo w h ea t.

2.R em ove f r o m t h e h ea t a n d l e t it c o ol d ow n.

3.S tr a in t h e m ilk a n d c re a m m ix tu re t o r e m ove t h e v a n illa b ea n , o ra n ge p eel

str ip s a n d c in nam on s tic k .

4.M ix t h e e g g y o lk s a n d ½ c u p o f r e g u la r s u gar u ntil y o u o b ta in a t h ic k c re a m y

mix tu re .

5.D is so lv e t h e c o rn sta rc h in ¼ c u p o f m ilk m ix tu re , t h e s tir it b ack i n to t h e

re m ain in g m ilk .

6.M ix t h e m ilk in w it h t h e e g gs a n d s u gar, p la ce it in a d ou ble b oil e r p an ( o r in a

hea t r e sis ta n t g la ss b ow l in a p an o f w ate r b añ o M aria s ty le ) o ve r m ed iu m lo w

hea t, a n d s tir rin g c o n sta n tly u ntil t h e c re a m t h ic k en s, d o n ot le t it b oil .

7.C ool t h e c re a m a n d p ou r in to t h e r a m ek in s o r c a zu ela s a n d c h il l it o ve rn ig h t.

8.W hen r e a d y t o s e rv e s p rin kle 1 t a b le sp oon o f t h e r a w s u gar o ve r e a ch

ra m ek in o r c a zu ela , h ea t t h e ir o n a n d p re ss it a g ain st t h e s u gar u ntil it is b u rn t.

You m ay a ls o u se a t o rc h o r p la ce i t u nder t h e b ro ile r in t h e o ve n . S erv e

im med ia te ly .

Bis co tti

1.P re h ea t t h e o ve n t o 1 80C .

2.M ix t h e f lo u r, b ak in g p ow der, a n d s a lt t o g eth er.

3.I n a la rg e m ix in g b ow l, b re a k t w o e g gs a n d a d d t h e s u gar. W his k t o c o m bin e.

4.A dd t h e a lm on d e x tr a ct, o ra n ge z e st, s ta r a n is e a n d a lm on ds t o t h e e g g a n d

su gar m ix tu re . F o ld in t o c o m bin e.

5.W ork in g in b atc h es, p ou r e n ou gh o f t h e f lo u r m ix tu re t o c o ve r t h e s u rfa ce o f

th e e g g m ix tu re . F o ld i n t h e f lo u r. C on tin ue u ntil a ll o f t h e f lo u r is in te g ra te d .

6.S plit t h e d ou gh in h alf a n d p la ce t h e t w o r o u gh b alls o n to a n on -s tic k b ak in g

sh eet o n a b ak in g t r a y. S h ap e t h e b atte r in to t w o lo g s h ap es o f a p pro xim ate ly

10 in ch es b y 2 a n d a h alf i n ch es e a ch .

7.B ak e in t h e o ve n f o r 3 0-4 0 m in ute s ( ro ta tin g t h e t r a y o n ce a ft e r t w en ty m in ute s).

8.R em ove f r o m t h e o ve n a n d p la ce o n a w ir e r a ck t o c o ol f o r a t l e a st t e n m in ute s.

Aft e r c o olin g, p la ce o n to a c u ttin g b oard a n d c u t d ia g on ally in to 1 c m t h ic k p ie ce s.

9.P la ce t h e b is co tti w it h a c u t s id e f a cin g u p o n a h alf s h eet p an a n d b ak e f o r 8 m in ute s. R em ove t h e t r a y a n d f li p a ll t h e b is co tti

ove r s o t h e o th er c u t s id e i s n ow f a cin g u p. B ak e f o r a n oth er 7 m in ute s. S et a ll t h e p ie ce s o n a w ir e r a ck t o c o ol m ak in g s u re t h at

non e o f t h e b is co tti a re t o u ch in g e a ch o th er.

US 2 2 033 P la n , d eve lo p, im ple m ent a nd e va lu ate a m en u in th e h osp it a lit y in dustr y .

MANDEE P S IN G H

ia m m an dee p [email protected] gm ail .c o m

Dis h :
?International Cuisine Mexican Rice Pudding

Qu
UO M
It e m s
Mark et p ric e ( E xc

Gst)
Cost

750
ml
milk
$3.5 0
$2.6 2

350
ml
wate r

205
gra m s
Whit e s h ort g ra in r ic e
$2.6 8
$0.5 5

2 each
Cin nam on s tic k
$36.8 2
$0.0 7

0.3
gra m s
Salt
$2.0 0
$.0 .0 0

28
gra m s
Condense d s w eete ned m ilk
$4.8 3
$0.1 4

76
gra m s
ra is in s
$4.6 7
$0.3 6

2 ts p s
Vanilla e sse nce
$8.0 0
$0.0 8

1 each
ora nge
$11.0 7
$1.2 5

200
gra m s
Whit e s u gar
$1.5 7
$0.6 8

1 ts p
Gro und c in nam on
$9.6 1
$0.0 2

10
gra m s
Waln u t d ukka h
$27.5 0
$0.2 8

10
gra m s
haze ln uts
$17.8 5
$0.1 8

10
gra m s
alm on ds
$22.5 0
$0.2 2

Tota l e x g st ( 4 p ortio n)
$6.4 4

Tota l in c 1 5% g st ( 4 p ortio n)
$7.4 1

Portio n c o st ( 1 )
$1.8 5

Sell in g p ric e b ase d o n 3 0% (2 5% F ood c o st
$6.1 6($ 7.0 4)

US 2 2 033 P la n , d eve lo p, im ple m ent a nd e va lu ate a m en u in th e h osp it a lit y in dustr y .

MANDEE P S IN G H

ia m m an dee p [email protected] gm ail .c o m

Meth od-B rin g w hole m il k a n d w ate r t o a s lo w s im mer in a la rg e p ot, o ver m ed iu m /lo w h eat. S tir in

ric e, a d d in c in nam on s tic ks a n d b are ly s im mer, u nco vere d , u ntil r ic e is s o fte n ed w hic h s h ould b e

ab out 2 0-3 0 m in ute s. S tir o ccasio nally . W hen r ic e is s o ft, r e m ove c in nam on s tic ks a n d s tir in

co nden sed m ilk , v an illa , s alt a n d r a is in s. R etu rn t o a s lig ht s im mer a n d c o ok f o r a n a d dit io nal 1 0-1 5

min ute s o r u ntil m ost o f t h e liq uid is a b so rb ed a n d r ic e h as a p uddin g-lik e c o nsis te n cy.

Serv e h ot, t o pped w it h a s p rin kle o f c in nam on o r b utte r.

US 2 2 033 P la n , d eve lo p, im ple m ent a nd e va lu ate a m en u in th e h osp it a lit y in dustr y .

MANDEE P S IN G H

ia m m an dee p [email protected] gm ail .c o m

Dis h :T arte d e S an tia g o

Refe re n ce-

Qu
UO M
It e m s
Mark et p ric e ( E xc

Gst)
Cost

250
g Gro und A lm ond
$14.2 0 / k g
$3.5 5

250
g Sugar
$0.8 6 / lit r e
$0.4 1

5 each
Eggs
$4.0 9 / k g
$1.1 2

40
g Lem on
$11.3 5 / k g
$0.4 4

30
g Butte r
$5.6 2 / k g
$0.1 7

1 ts p
Cin nam on
$0.0 0 / e ach
$0.2 2

20
ml
Bra ndy, C hate ll e
$28.4 9 / lit r e
$0.5 7

200
g Ric o tta c h eese
$13.7 0 / k g
$2.7 4

60
g Cre am
$8.0 0 / lit r e
$0.5 0

360
g Ora nges
$11.0 7 / k g
$2.4 9

3 tb sp
Sugar
$0.8 6 / lit r e
$0.0 4

100
g Cre am
$8.0 0 / lit r e
$0.8 5

100
g Dark C hoco la te
$25.5 6 / lit r e
$ 1.7 7

Tota l e x g st ( 4 p ortio n)
$14.8 3

Tota l in c 1 5% g st ( 4 p ortio n)
$17.0 5

Portio n c o st ( 1 )
$4.2 6

Sell in g p ric e b ase d o n 3 0% F ood c o st
$14.2

US 2 2 033 P la n , d eve lo p, im ple m ent a nd e va lu ate a m en u in th e h osp it a lit y in dustr y .

MANDEE P S IN G H

ia m m an dee p [email protected] gm ail .c o m

Pre heat th e o ve n a t 1 75º C ( 3 47º F )

In a b ow l p our th e s u gar, c ru sh ed a lm onds, c in nam on a nd le m on z e st o r o th er e sse nce . M ix

in gre die nts w ell w it h a fo rk

Add th e e ggs a nd m ix w ell w it h a s p oon o r r u bber s p atu la , b ut d o n ot w his k, o nly m ake s u re a ll

th e in gre die nts a re b le nd ed

Spre ad th e b utte r o n th e m old a nd p our t h e m ix in it .

Put th e m old in th e o ve n a t 1 70º C ( 3 38º F ) f o r 5 0 m in ute s u ntil th e s u rfa ce is to aste d a nd

gold en

When th e c a ke is d one r e m ove fr o m th e o ve n a nd le t it c o ok b efo re u nm old in g.

When th e c a ke is c o ld p u t t h e p aper c ro ss o n to p o f th e s u rfa ce a nd s p rin kle ic in g s u gar e ve nly

usin g a s ie ve

Rem ove th e s te ncil c a re fu lly a s to n ot d ro p a ll th e s u gar fr o m th e p aper o n th e c a ke .

Cost t h e r e cip es

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Calc u la te t h e D is h c o sts

Lis t a ll d is h es fr o m y o ur K it c h en M enu C opy o n a D is h C ost a nd S ellin g P ric e ta ble ( s e e e xa m ple fo rm at b elo w ). E nte r th e n am e a nd

co st o f a ll d is h c o m ponents . C alc u la te a nd e nte r th e c o st o f e ach d is h .

Calc u la te t h e s ellin g p ric e f o r e ac h d is h

Calc u la te th e s e llin g p ric e o f e ach d is h u sin g a fo od c o st% o f 1 8% . R efe r to th e s e ctio n in y o ur w ork b ook fo r w ork e d e xa m ple s o f

how to d o th is . R ound u p to th e n ea re st 2 5c.

Show a ll y o ur w ork in g a n d th e c a lc u la te d s e llin g p ric e o n th e D is h C ost a nd S ellin g P ric e ta ble

Note : th is s e ctio n m ay b e h and -w rit te n in to th e ta ble .

Fin al M en u

His p an ic C u is in e a t C h air m an 's

En tr e e

C evic h e ( M exic a n )(g f)

Seasonal fish, pineapple, coriander, cucumber
Sp in ach a n d R ic o tta E m pan ad a w it h R om esc o (S p an is h )(v )

Chic k e n T in ga T aco s w it h A vo ca d o s a ls a ,( M exic a n )

Tap as P La tte r(S p an is h /M exic a n )

ham and cheese croquettes,cheese stuffed jalapenos, mexican spiced prawn skewers and salsa with guacamole with spanish bread

US 2 2 033 P la n , d eve lo p, im ple m ent a nd e va lu ate a m en u in th e h osp it a lit y in dustr y .

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Main s

Pae lla (S p an is h )

Chicken,Chorizo,Shrimp
M usse ls w it h p an b esik o

P u lle d P o rk E n ch il a d as

Bee f A stu ria s
? ?an d p o ta to b ra va s ( g f)

Desse rts

Tarta d e S a n tia go

Roast almonds tart, Orange and Ricotta cream (gf)(v)
Cre m a C ata la n a

Spanish custard with Almond Biscotti(v)
Arro z C on L e ch e ( M éxic o )

Rice pudding, cinnamon, candied orange, raisins and cinnamon (gf)(v)
Van il la T re s L e ch e ( M éxic o )

Mexican sponge cake with citrus and mint compote(v)

Men u R efle ctio n

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We h ad to c h ange c h ange m an y t h in gs in o ur m en u. S om e w ere n eeded to b e ta ke n o ut, s o n eeded a ddit io n o f n ew in gre die nts .

Pla tin g w as d one o n 4 p la te s w it h d if fe re nt p re se nta tio n. T hen, b est p la te w as fin alis e d. F or ta stin g p la te , w e r e duce d s iz e o f h am

and c h eese c ro quette s, w e n ee d to s h allo w fr y . S om e r e cip es w ere h alf . W e h ad to a dd c h ip otle m ayo . S our c re am w as a dded to

ch ic ke n tin ga ta co s. W e t r ie d b akin g a nd d eep fr y in g fo r r ic o tta a nd s p in ach e m panada a nd w e a ls o c h ange p ortio n s iz e fo r it . W e

als o h alv e d p ortio n fo r m exic a n c e vic h e a nd a dded c o co nut m il k to it , o th erw is e r e cip e w as g ood.

We c h ange c o okin g m eth od in m ain s. W e d ro p ped id ea o f s e rv in g tw o w hole p ie ce s o f to rtilla s. W e u se d o ne to rtilla s fo r tw o p ortio ns

and s o ur c re am w as s e rv e d a s s id e. W e in cre a se d q uantit y o f m uscle s. In p aella , w e a dded c h oriz o . In b eef te nderlo in a stu ria s, W e

use d s ir lo in in ste ad o f e ye f il le t b eca u se it w as m ore e xp ensiv e . W hile c o okin g m uscle s w e a dded s h allo ts a nd b utte r to m ake s a uce

more th ic ke r, a ls o w e r e duce d b re ad r e cip e b y h alf . W e c h ange p ota to es in d uck fa t to fo ndant p ota to es.

In d esse rts , r e cip e o f m ilk c a ke w as c o rre ct. F or c re m a c a ta la na a nd b is co tti r e cip e w as c u t to h alf . F or r ic e p uddin g, w e c h oose

whip ped c re am a s g arn is h o th erw is e r e cip e w as g ood. F or ta rte d e s a ntia go, r e cip e w as c o rre ct w e c h oose r o und s h ape o f it a nd

se rv e d w it h w hip ped c re am a nd c h o co la te s a uce . T here w as n oth in g m uch to c h ange in d esse rts w e ju st p la ye d a ro und p la tin g.

COMPLETED Part ONE

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Portfo lio P art 2

Facto rs in im ple m en ta tio n
?.
Facto r
Exp la n atio n/K ey p o in ts

Fro nt o f H ouse b rie fin g
FO H is tr a in ed s ta ff to s e rv e c u sto m er a n d is a w are o f in gre die nts o f a lle rg e ns o f d is h es o f th e m enu,

als o c o o k a nd p re se nt n ew d is h es to s ta ff. S o th ey c a n u nders ta nd th e fla vo ur a nd te xtu re o f it e m s.

Suffic ie nt F O H s ta ff
Sta ff n um bers m ust b e c a pab le to m eet t h e r e q uir e m ent s ty le o f s e rv ic e a nd m enu.B asic a lly 1 F O H fo r

10 c u sto m er in t h e r e sta ura nt.

FO H S kill le ve l
FO H s kills m ust m eet th e r e quir e m ent o f th e m en u.T hey m ust k n ow le dge o f a lle rg ens o f d is h es o f th e

men u.T hey s h o uld h a ve s kills to c a rry in g th e p la te s a t s a m etim e fo r s e rv e , e asie r fo r a ll th e s ta ff a nd

sa ve tim e.

Serv ic e E quip m ent
Equ ip m ent s h ould b e a va ila ble a cco rd in g to ty p e o f e sta blis h m ent a nd s e rv ic e , E g, P la te s, c o ffe e

mach in es, g la sse s, c u tle ry , ta ble , c lo th .s a m e ty p e o f p la te s s h ould b e u se to s a m e c u sto m er.

Kit c h en E quip m ent
Chef k n if e , C ho ppin g b oard , o ve n, g rill, p ans, p ots , b ow els

Kit c h en S ta ffin g n um bers
Kit c h e n s ta ff n um ber v a rie s a cco rd in g to th e s iz e a nd c o m ple xit y o f th e m enu.

Sto ra ge r e quir e m ents
It s d ep end o n t h e p ro d uctio n a n d s e rv ic e r e q uir e m ent.

Tra in in g o f c h efs
They h a ve a ll k n o w le d ge o f th e in gre die nts w hic h w e a re u sin g in o ur m enu.T hey u nders ta nd a ll

meth o ds o f c o okin g .

Skill le ve l c h efs
Chefs s kill le ve l d e pend o n th e p osit io n a nd r e q uir e m ent o f th e m enu.T hey u nders ta nd a ll m eth ods o f

co okin g.

Org anis a tio n o f

kit c h en/F O H
Eve ry o ne n eeds to k n ow r o le a nd r e sp on sib ilit y in th e k it c h en.

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Detailed menu description for each dish for FOH
Entr e e
Descrip tio n
In gre d ie n ts
Alle rg en s
Pla te
Cutle ry

Chic ke n T in ga

Taco s
Taco s w it h s a ls a a nd

marin ate fr ie d

ch ic ke n.

Garn is h w it h

co ria nder a nd

avo ca do. S erv e w it h

ch ip otle m ayo ,s o ur

cre am .
– R ed o nio n

-C orn to rtilla

-C hic ke n th ig h

-C hic ke n s to ck

-G re en to m ato

-P aprik a

-C hip otle

-G arlic

-G ro und c u m in

-R ed c h ill i

-S our c re am

-L im e

-A vo ca do

-C heese

-C oria nder
-C orn

-R ed c h il li

-G lu te n

Rou nd w hit e p la te
-S poon

-F ork

-K nif e

Ric o tta A nd

Spin ach

Em panada

-G arlic

-C hilli p ow de r

-P arm esa n c h eese

-C hilli f la ke s

-P aprik a

-C um in

-F lo ur

-S ugar

-B utte r

-R ed c a psic u m

-R ic o tta

-E gg

-S pin a ch

-B utte r

-O liv e o il

-T om ato

-A lm onds

-G lu te n

-R ed c a psic u m

-D air y p ro du cts
Rou nd w hit e p la te
-S poon

-F ork

-k n if e

Mexic a n C evic h e

-C ucu m ber

-T om ato

-re d o nio n

-g re en c a psic u m
-F is h (s a lm on)

-T om ato

-R ed o nio n

-G re en c a p sic u m
Rou nd w hit e p la te
-S poon

-F ork

Knif e

US 2 2 033 P la n , d eve lo p, im ple m ent a nd e va lu ate a m en u in th e h osp it a lit y in dustr y .

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-c o ria n der

-p in eap ple

-li m e

-c o co nut m il k

-s n a pper p ie ce

Mezze P la tte r

Mezze p la tte r

se rv in g w it h s p ic y

garlic p ra w ns, D ee p

fr ie d h am a nd

ch eese c ro quette s,

sp anis h b re ad w it h

sa ls a a nd a vo ca d o,

se rv in g w it h c h ip otle

mayo
-A gria p ota to es

-B utte r

-B ro w n o nio n

-W hit e c h e ddar

-C heese

-C hiv e s

-F lo ur

-E ggs

-B re a dcru m bs

-B lu e m ilk

-P ance tta

-C hip otle m ayo n nais e

-G arlic

-C oria nder

-P aprik a

-O liv e o il

-P ra w ns

-L e m on s

Avo ca do

-T om ato

-R ed o nio n

-C oria nder

-S tr o ng f lo ur

-C re am c h eese

-S our c re am
-S eafo o d

-G lu te n

-D air y p ro du cts
Rou nd w hit e p la te
-S poon

-F ork

-K nif e

Main s
Descrip tio n
In gre d ie n ts
Alle rg en s
Pla te
Cutle ry

Pulle d P ork

Ench ila das

Pulle d p ork b ra is e d

se rv e in to rtilla s w it h

sp ic y e nch ila da

sa uce
-O liv e o il

-B la ck b ea ns

-C orn k e rn els

-T ortill a s

-E nch il a da s a u ce

-G ra te d c h eese
-D air y

-R ed c a psic u m

-G lu te n

Rou nd w hit e p la te
-S poon

-F ork

-K nif e

US 2 2 033 P la n , d eve lo p, im ple m ent a nd e va lu ate a m en u in th e h osp it a lit y in dustr y .

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-C oria nder

-S prin g o nio n

-G re en c a psic u m

-Y ello w c a ppsic u m

-R ed c a ppsic u m

-P ork s co tc h

-S our c re am

Vale ncia P aella

Saffr o n r ic e c o o ke d

in c h ic ke n s to ck w it h

ch oriz o , c h ic ke n,

pra w ns.s e rv e w it h

aio li
-O liv e o il

-o re ga no

-P aprik a

-g a rli c

-w hit e s h ort g ra in r ic e

-B ay le af

-Ita lia n p ars le y

-C hic ke n s to ck

-L e m on

-R ed o nio n

-C horiz o

-C hic ke n th ig h

-P ra w ns

-M usse ls

-P eas

-S affr o n

-C apsic u m
-S eafo o d
Rou nd w hit e p la te
-S poon

-F ork

-K nif e

Beef T enderlo in

wit h S als a v e rd e

Sir lo in b eef s e rv e

wit h p aprik a fo nd ant

pota to , g re en b ea ns

and s a uce
-O liv e o il

-P aprik a b ra va s

-R ed c a sk w in e ju s

-B eef s to ck ju s

-P ars le y g arn is h

-A gria p ota to

-W hole g re en b ea ns

-S hall o ts ju s

-C oria nder

-G arlic c lo ve s

-C um in p ow de r

-S herry v in e gar

-S ir lo in b e ef

-B utte r

Rou nd w hit e p la te
-S poon

-F ork

-K nif e

US 2 2 033 P la n , d eve lo p, im ple m ent a nd e va lu ate a m en u in th e h osp it a lit y in dustr y .

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Spic y S panis h

musse ls

Spic y m usse ls s e rv e

wit h p an b esic o

bre ad a nd s a uce
-M usse ls

-G arlic

-P aprik a

-R ed w in e

-C urly p a rs le y

-L e m on

-P an b esic o b re ad
Sea fo od
Rou nd w hit e b ow l

pla te
-S poon

-F ork

-K nif e

Dessert
Descrip tio n
In gre d ie n ts
Alle rg en s
Pla te
Cutle ry

Tre s L ech es P aste l

Thre e m ilk c a ke

se rv e w it h c it r u s

fr u it ( o ra nge, p in k

gra pefr u it )
-R ock s a lt

-B akin g p ow de r

-O liv e p ure

-S ugar

-V anil la e xtr a ct

-E gg

-F lo ur s o ft

-B lu e to p m ilk

-E va pora te d m ilk

-C onden se d

-M ilk

-C re am

-R um

-V anil la e sse n ce

-S ugar

-W hit e s u g ar

-O ra nge ju ic e

-P in k g ra pefr u it

-M in t
Dair y p ro ducts
Rou nd w hit e p la te
-S poon

-F ork

-K nif e

Cre m a C ata la na
Cre m a c a ta la na is

basic a lly a c o ld

cu sta rd w it h s o m e

burn t r a w s u gar o n

th e to p s e rv e w it h
-B lu e to p m ilk

-C re am

-V anil la p od

-O ra nge

-C in nam on s tic k
Corn

Nuts

Glu te n

Dair y
Rou nd w hit e p la te
-S poon

-F ork

-K nif e

US 2 2 033 P la n , d eve lo p, im ple m ent a nd e va lu ate a m en u in th e h osp it a lit y in dustr y .

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alm onds b is co tti
-S alt

-S ta r a nis e ed

-B akin g p ow de r

-O ra nge

-C orn s ta rc h

-E ggs

-R aw s u gar

-W hit e s u g ar

-B la nch ed a lm ond s

Ric e P uddin g

-M ilk

-W ate r

-W hit e s h o rt g ra in r ic e

-C in nam on s tic k

-S alt

-C onden se d

-S w eete n ed m ilk

-R ais in s

-V anil la e sse n ce

-O ra nge

-W hit e s u g ar

-G ro und c in nam on

-H aze ln u ts

-A lm onds

Dair y

Nuts
Rou nd w hit e p la te
-S poon

-F ork

-K nif e

Tarte d e S antia go
Alm ond c a ke s e rv e

wit h c h oco la te

sa uce , w hip ped

cre am a nd m in t
-G ro und a lm on ds

-S ugar

-E ggs

-L e m on

-B utte r

-C in nam on

-B ra n dy, c h ate lle

-R ic o tta c h eese

-C re am

-O ra nges

-S ugar
Nuts

Glu te n

Cho co la te

Dair y
Rou nd w hit e p la te
-S poon

-F ork

-K nif e

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-D ark c h oco la te

US 2 2 033 P la n , d eve lo p, im ple m ent a nd e va lu ate a m en u in th e h osp it a lit y in dustr y .

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Tra in in g p la n a n d m eth o ds t o b e u sed

Pre pare th e d ocu m enta tio n n ee ded fo r y o ur tr a in in g in clu din g a tr a in in g p la n a nd a fo rm to a sse ss tr a in ees c o m pete nce ( T ra in in g

Reco rd )

Docu m en ts r e q uir e d f o r t h e im ple m en ta tio n

These s h ould a ll b e r e ady b y n o w b ut if a ny a re in co m ple te o r y o u n eed fe edback y o u w ill h ave th e b re ak to c o m ple te a s p art o f th e

hours a llo ca te d to s e lf d ir e cte d le a rn in g .

Outc o m e 3 : P ra ctic al O bserv a tio n ( im plie d in d ocu m en ta tio n a n d c u rre n t T ertia ry P ra ctic e) In clu din g p la n nin g

docu m en ta tio n

NB:
This
is
a pra ctic a l
asse ssm ent
ta sk
where
yo u
will
be
obse rv e d
pla nnin g,
pre parin g,
co okin g
fin is h in g
and
se rv in g
se le cte d

menu
it e m s
th at
yo u
have
deve lo ped
fo r
a th re e
co urs e
and
/ or
a bru nch
menu;
all
are
pla te d
meals .
Dis h e s
use d
must
co nta in

adva nce d p re para tio n a n d c o okin g te ch niq ues fo r c u sto m ers w it h in dustr y r e alis tic e xp ecta tio ns.

Pla n nin g

Writ e a w ork -p la n, r e quis it io n, m is e n p la ce lis t fo r y o ur m en u / d is h es c h ose n fo r th e s e rv ic e p erio d(s ). E nsu re y o ur w ork -p la n

in clu des a c o m pre hensiv e a nd c le ar in gre d ie nts lis t, m is e n p la ce r e quir e d , tim e s ch edule , a nd p la tin g u p in str u ctio ns ( a nd/o r

dia gra m ) fo r th e c o m ple te d is h . D o
?not
?ch ang e th e r e cip e.

Make s u re y o u p rin t o ne c o py o f y o ur w ork p la n fo r y o u to u se o n th e d ay, a nd a noth er to h and to th e s u perv is in g le ctu re r.

Entrees
Chicken Tinga Tacos ? ?Mexican Ceviche Ricotta And Spinach Empanada

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Marinate chicken
Cut t ?aco shells
Julienne carrot
Julienne capsicum
S ?alsa
Chipotle Mayo
Tomato sauce
Avocado
Coriander
Lemon Fish
Brunoise tomato
Brunoise cucumber
Brunoise pineapple
Brunoise red onion
Prep corn chip
Lime juice
Marinated fish
Bake the chips. Dough
Spinach and ricotta filling.
Sauce.
Roll empanada.
Mezze Platter Garnish
Bread
Sauce
Croquettes
Stuffed piquillo pepper
Prawns
Avocado sauce Coriander
Italian parsley
Lemon wedges

Work P la n

Entr e e d ay o ne

4P m – 4
? 30 W eig ht u p a ll in gre die nt

Mains
Beef Asturias Valencia Paella Pulled Pork Enchiladas
Trim steak
Prep fondant potato
mole verge
Jus

cook potato
Grill steak
Reheat jus
Boil vegetable
Ric e

Marin ate c h ic ke n

Sausa ge

Musse l

Pra w n

Fry c h ic ke n

Fry p ra w ns

Reheat r ic e .
Pull pork
Tomatoes sauce
Cook the beans and corn Mix filling

Guacamole
Salad
Roast in oven.
Service.

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Cook m usse l

Mix a ll a nd m ake p aella

Spic y S pan is h M ussels
Garnish
Bread
Mussels
Slice shallots
Cook bread
Cook mussel
Parsley

Desserts
T re s L ech es P aste l

Cre m a C ata la n a
Ric e P uddin g

Cake
Cre am s yru p

Citrus fruit

Topping
Make Biscotti
Make Cream catalan Ric e

Ic e cre am

Garn is h

Tarte d e S an tia g o

Cake
Chocolate Garnish
Whip cream

US 2 2 033 P la n , d eve lo p, im ple m ent a nd e va lu ate a m en u in th e h osp it a lit y in dustr y .

MANDEE P S IN G H

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H ea d c h ef- M an deep S in gh

Tuesd ay ( p re p d a y) 4 -8
Wednesd ay ( S erv ic e d ay) 8 -1 1 :3 0

Past
Man deep S in gh( H ead c h e f)

Entr e e –
Susa nna(C DP) – S te vie (C om mis )
Susa nna(C DP) – S te vie ( C om mis )

Main s –
Tusa nt

Popli( C DP)-n ana lis i( C om mis )

Mandeep S in g h( H ead c h ef)
Tusa n t( C DP)- n a nali s i( C om mis )

Desse rt-
Gra ham (C DP)- V ir k (C om mis )
Gra ha m (C DP)- V ir k (C om mis )

Fin alis e T ra in in g D ocu m en ts a n d P la n nin g

Pre tty s e lf e xp la nato ry . A t t h is p oin t y o u w ill r e ce iv e p oin te d fe edback fr o m y o ur a sse sso r o n w hat n eeds im pro ve m ent..

Fin alis e Im ple m en ta tio n P la n nin g a n d D ocu m en ta tio n

Pre p ara tio n, c o okin g a n d s erv ic e

Pre pare , c o ok a nd s e rv e a m anag em ent d efin ed m en u fo r a m in im um o f fo ur c o ve rs u sin g a r a nge o f a dva nce d p re para tio n, c o okin g

and p re se nta tio n te ch niq ues.

Gath er e vid en ce / f e ed back f o r a ll T ask s 4

Outc o m e 4 : P ra ctic al E va lu atio n

Ben efit s t o e sta b lis h m en t o f t h is m en u

Sale s
?- V ie w s a le s d ata o ve r t im e, u su ally 3 m on th , to d ete rm in e w hic h a re s e llin g w ell to e nsu re th at y o u m eet c u sto m er n eeds a nd

re duce b elt .

US 2 2 033 P la n , d eve lo p, im ple m ent a nd e va lu ate a m en u in th e h osp it a lit y in dustr y .

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Testin g
?- T he o w ner a nd o th er c h efs , I c a n m ake s u re th at th e c o rre ct p art o f t h e t a ste is a g ood p art, It lo oks e asy to d o. W e a ls o d o

th is to e va lu ate o ur m enus a n d r e cip es.

Execu tiv e c h ef f e ed back –
? w e c a n p re se nt o ur d is h es in th e fr o nt o f e xe cu tiv e c h ef b eca use h e is h ig h p osit io n a nd e xp erie nce c h ef

in in dustr y a nd h e g iv e is fe ed back a bo ut o ur fo od a nd w hic h c h anges w e h ave n eed to d o a nd h ow w e c a n m ake o ur d is h p opula r.

Custo m er f e ed back-
?cu sto m er f e e dback a ls o m ost im porta nt fo r e va lu ate o ur m enu b eca use th ese a re p eople w ho in th e fr o nt o f w e

se rv e o ur fo od a nd a cco rd in g to t h e ir fe ed back w e c a n d ecid e th at w hic h d is h is g oin g p opula r o r n ot.

co stin g –
?th is is a ls o b est w ay fo r e va lu ate o u r m enu in th at w e c a n c o st a ll in gre d ie nts in m enuco ste r a nd th en w e c a n e va lu ate th e

pric e o f d is h

Evalu atio n R ep ort in clu d in g t h e m en u e valu atio n

We m ade o ur m enu w it h d if fe re n t w ays.O ne o f th e m ost im po rta nt m eth od w as e xe cu tiv e c h ef fe edback.w e c a n p re se nt o ur d is h es in

th e fr o nt o f e xe cu tiv e c h e f b eca use h e is h ig h p osit io n a nd e xp erie nce c h ef in in dustr y a nd h e g iv e is fe edback a bout o ur fo od a nd

whic h c h anges w e h ave n e ed to d o a nd h ow w e c a n m ake o ur d is h p opula r.

We c h oose th is m enu b eca use w e w ante d to p re se nt m exic a n a nd s p anis h c u is in e.T his lis t c o nta in s a ll th e fa m ous d is h es fr o m b oth

co untr ie s.W e h ave g ro up o f fo ur p eop le fr o m fo ur d if fe re n t c o untr y .W e h ave a ll r e cip es fr o m in te rn et.W e a ll d id n ot k n ow a bout h ow

th is a ll r e cip es g oin g to w ork .T he n w e h ave a ll r e cip es a nd w e te ste d th ese r e cip es in th e k it c h en.T hese a ll r e cip es w ere n ot a ccu ra te

th en w e te ste d th ese r e cip es w it h o ur tu to r a nd P au l A nd ers o n h ead o f c o lle ge.H e to ld u s m ake s o m e c h anges th en w e m ade

ch ange th ese r e cip es w ere c o rre ct. T he n w e c h oose th is r e cip es to p re se nt o ur c u sto m er.

Sum mary –
?Befo re s e rv ic e d ay w e h a d 5 h ours to c o m ple te th e p re p fo r th e liv e .W e m arin ate th e c h ic ke n a nd p ra w ns, m ake a ll th e

sa uce s, a nd a ls o m ake d esse rt, m ake b re ad.O n th e s e rv ic e d ay w e b ake a b re ad a nd a ls o m ake r ic e p uddin g o n s a m e d ay.O n th e

se rv ic e d ay w e a ls o s h orta ge o f c h ic ke n , w e h ave n ot e nough c h ic ke n fo r ta co s. T hen n ext d ay o n s e rv ic e d ay w e c a m e 3 h ours

befo re fo r fin is h in g o ur o r o th er p re p.w e a ls o te st th e a ll p la te s b eca use o th er g ro up lo ok th at a nd le arn h ow to d o p la tin g.S o in

se rv ic e tim e w e d iv id e o u r g ro up in th re e s e ctio n o ne o f fr o m in ch arg e o f s e ctio n.W e c a n le arn fr o m th is liv e h ow w e c a n w ork w it h

US 2 2 033 P la n , d eve lo p, im ple m ent a nd e va lu ate a m en u in th e h osp it a lit y in dustr y .

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each o th er in b usy tim e.S o in th e la st o f liv e F O H g iv e fe edback fr o m c u sto m ers . In th at fe edback c u sto m ers g iv e c o m ments a bout

our d is h es th en w e r e alis e th at w hic h d is h e s is m ost p opula r in o ur liv e .th en w e c h eck fe edback fr o m w hic h c o m es fr o m c u sto m er

and w e r e alis e th at fr o m e ntr e e c h ic ke n tin ga ta co s is m ost p opula r d is h .F ro m m ain p ulle d p ork e nch ila das, F ro m d esse rt T re s le ch es

paste l is m ost lik e d is h b y c u sto m ers .

Tota l s a le s

Entr e e
Main
Des sert

Chic ke n T in ga T aco s
10
Bee f A stu ria s
6 Tre s L ech e s P aste l
11

Mexic a n C evic h e
4 Vale ncia P aella
5 Cre m a C ata la n a
5
Ric o tta a nd S pin ach

Em panada
2 Pulle d P ork

Ench ila d as
8 Ric e P uddin g
3
Mezze P la tte r
9 Spa nis h S pic y

Musse ls
5 Tarte d e S antia go
5

Portfo lio A ppen dic es ( D ocu m en ta tio n R eq uir e d ):

1.
A m enu ( fin al c o py)

2.
All r e cip es

3.
Costin g fo r a ll r e cip es / m enu it e m s ( M enu C oste r)

4.
Sellin g p ric e c a lc u la tio ns fo r a ll m en u it e m s

5.
Ord ers / r e quis it io ns f o r c o m ple te m en u

6.
Pre p L is ts fo r c o m ple te m enu

US 2 2 033 P la n , d eve lo p, im ple m ent a nd e va lu ate a m en u in th e h osp it a lit y in dustr y .

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7.
Tra in in g p la ns ( L C &G L C &G s ce na rio )

8.
Tra in in g r e co rd / e va lu atio n ( L C &G s ce n ario )

9.
Liv e s e rv ic e s im ple m en ta tio n d ocu m en ta tio n

10.
?
?Feedback

11.
?
?Eva lu atio n R eport w it h a ll s u pportiv e d ocu m ents

NB: t h is is b y n o m ean s a f in al lis t