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    HTH250 Group Assignment Okt 2022

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    HTH250 Group Assignment Okt 2022

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    2024419352
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    51 views3 pages

    HTH250 Group Assignment Okt 2022

    Uploaded by

    2024419352

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    of 3

    UNIVERSITI TEKNOLOGI MARA

    TERENGGANU

    FOOD AND BEVERAGE COST CONTROL


    HTH250

    ASSIGNMENT

    SEMESTER (ODL)
    Okt 2022 – Feb 2023

    INSTRUCTIONS

    1. This assignment should be prepared in a group of no more than 4 students.


    Individual participation is compulsory as you will also be graded by your teammates
    for overall marks. This assignment contributes 20% of your total carry marks.

    2. Final report should be printed on one sided pages only, using font Arial, size 11,
    double spaced and properly bound.

    3. Price lists must be attached as appendices at the end of your report.

    4. The due date to submit your report is on 20 Dec 2022 (during office hours).

    5. Any enquiry should be forward to your respective lecturers.

    6. Use the format in the sample attached for your report’s front page.

    1
    ASSIGNMENT REQUIREMENTS

    Question
    You or your group are required to propose a western table d’hote menu with standard
    costs and selling price for a fine dining restaurant.

    1. Develop a standard recipe for 3 (three) course set menu consisting of Appetizer,
    Main course, and Dessert.

    2. Using the recipe details and cost card and calculate the total cost for every item
    on the menu above.
    (Note: Refer Figure 6.2 page 173 of your textbook for format)

    3. You or your group must use the price lists attached as your reference for costing.
    (Note: For items not listed in the price lists, you are required to find them from valid
    sources such as a retail shop, wholesaler, and supermarket. Develop a new price
    list for these items by using the same format as per the price lists attached).

    4. In your conclusion, recommend the selling price for the above table d’hote menu
    if standard food cost is to be established at 32% (show all related calculations).

    2
    SAMPLE
    UNIVERSITI TEKNOLOGI MARA
    TERENGGANU
    FACULTY OF HOTEL AND TOURISM MANAGEMENT

    FOOD AND BEVERAGE CONTROL


    HTH250

    ASSIGNMENT ON
    MENU PRICING USING RECIPE DETAIL AND COST CARD

    PREPARED BY:
    Full Name (Student’s number) Group
    Full Name (Student’s number) Group
    Full Name (Student’s number) Group
    Full Name (Student’s number) Group
    Full Name (Student’s number) Group
    Full Name (Student’s number) Group
    Full Name (Student’s number) Group

    PREPARED FOR:

    SEMESTER

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