PROJECT #2: (Menu Costing)
• You will cost out two days of your menu (including breakfast, lunch, dinner for the day) you designed from Module One. Google prices from online grocery stores of your choice. You have to learn how to price menu items and recipes. Also include the cost of garnishes.
Example: menu item is 2 boiled eggs, dozen large eggs cost 1.29, divide by 12 for price per egg of .11 and multiply by two for total cost for item .22. Condiments and beverages also need to be priced.
• The goal for your breakfast meals should be between $0.75 – $1.00 per meal and $1.00 – $1.50 per plate for lunch and dinner. If you calculate your meal cost and it does not meet the recommendations above, provide recommendationsfor how to get into these costs into the parameters. (cutting portions in half is not an option since it reduces nutritional value of the meals) Chapt 5 can help.
• Please provide the following information in a table: cost of each menu item, total cost for each meal (breakfast, lunch, and dinner,) and an average cost for the two days.
• Please complete a one to 1 page narrative on your assessment of the cost of your two-day menus. Is your final dollar figure too high? Did you still meet nutritional needs (cutting the meat serving in half also reduced nutritional value of the clients) Is your final dollar figure too low? What would you change to be in accordance to the cost ranges? Give specific examples of what cost changes you would implement and what would the updated costs be from this change for each item. Write about your costing discoveries.
• Please submit everything in ONE WORD or PDF document. This project is worth 50 points.
