705 Menu part 2

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• Catering
• Further Education (Key Stage 5)

705 Menu part 2

What you must do ! 

Task B

You are required to design a balanced sample menu of nine dishes covering three

courses, to include:

• starters

• main courses

• desserts.

You are required to:

• explain the factors that were taken into account when planning the menu

• select one dish from each course and calculate the selling price per portion, based on a

food cost of 35% and achieving gross profit of 65%. Make sure all working is included

• state the elements of costs that have to be covered by the set gross profit of 65% in order

to calculate the net profit or loss.