Menu Engineering Analysis

Menu Engineering Analysis

Project description
FAB 461 Fall 2014 Section 5
Project
Assume that you are a manager at a full-service restaurant, Ciao in Downtown Summerlin. The restaurant has been operating for approximately a year and as a manager who has just taken a Food & Beverage Cost Control Analysis, you plan to analyze the performance of each item on your Menu. Conduct a Menu Engineering Analysis by using the data provided in Table 1 and make recommendations (change the menu/remove items/adjust price etc.) based on each items performance. Eg: If theres a need for change in menu item pricing, indicate the calculations and justifications behind the new pricing strategy. Report your findings and provide critical and compelling justifications behind each suggestion.
The project will be graded on:
1. Calculations & organization (separate sheet for each meal course) of the menu item analyses. (25 points possible)
2. Thoroughness of the report. (20 points possible)
3. Critical reflections on your understanding of the Menu Engineering Analysis and the performance of each menu items. (40 points possible)
4. Formatting. Your report needs to be in APA 6th Edition format. (Font 12, Times New Roman, Double Spaced) (15 possible points)
If you decide to work in groups, the maximum number of students to a group is 4. A hard copy of the project is due on 12/2/2014, during class time. I will not accept projects submitted after the dateline.
Table 1 : Menu Item & Beverage Item List
Menu Items
Number Sold
Cost of Item ($)
Selling Price ($)
Chocolate Macadamia Brownie
120
1.23
8.50
Strawberry Coppa Gelato
144
1.20
8.50
Chocolate Hazelnut Mousse
87
1.60
5.80
Lemon Crush Cake
92
1.30
6.50
Peanut Butter Pie
103
1.40
6.50
Tiramisu
130
1.25
5.85
Pineapple Cheesecake
201
1.23
6.00
Bread Pudding
250
1.35
5.25
Grilled Beef Tenderloin
320
8.45
25.50
Roasted Duck w/Balsamic Glaze
120
8.23
20.95
Rack of Lamb
89
11.68
29.95
Seafood Gumbo & Salad
70
3.24
12.95
Sauteed Shrimp & Scallops w/Linguini
54
6.78
19.95
Salmon (Grilled or Blackened)
121
5.70
19.95
Chicken Breast w/Herbs
77
4.54
18.50
Roast Loin of Pork
115
4.40
17.95
Angus Beef Burger w/Bacon & Cheese
45
4.19
15.95
Skirt Steak Frites
54
6.00
17.95
Boiled Diver Scallops
68
9.00
20.90
Pasta Carbonara
45
3.75
16.95
Cornish Game Hen
120
7.00
21.95
Roasted Venison
130
6.00
18.95
Half Rack of Baby Back Ribs
99
7.25
19.95
Spinach & Cheese Ravioli
76
4.23
15.95
Penne Arabiata
43
3.24
12.95
Chicken Caesar Salad
112
3.00
10.95
Pumpkin Soup
190
.80
7.50
Fried Calamari
223
3.00
10.95
Shrimp Marinara
127
3.45
11.95
Baked Polenta
129
2.75
9.95
Mussels & Clams Calabrese
154
5.25
16.95
Eggplant Roulade
120
2.75
9.95
Mozzarella Triangles
201
3.45
6.95
Bocconcini Balls
250
3.00
8.95
Beverage Items
Number Sold
Cost of Item ($)
Selling Price ($)
CABERNET SAUVIGNON

Clos Du Val-Napa Valley
12
23.00
50.00
Inglenook-Napa
8
15.00
45.00
Joseph Phelps-Napa
20
20.00
48.00
Louis Martini
14
10.00
30.00
CHARDONNAY

Byron
4
10.00
24.00
Callaway
6
9.00
20.00
Cht Ste Michelle
10
12.00
25.00
Clos Du Bois
8
8.00
18.00
BOTTLED BEER

Budweiser
120
.70
4.00
Sam Adams Boston Lager
112
.65
4.50
Sierra Nevada Pale Ale
90
.80
5.00
Corona
103
.84
4.00
Bud Light
54
.88
4.00
Coors Light
77
.73
4.00
Guinness
110
.90
5.50
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Added on 01.12.2014 20:37
please let me know if you have any questions. thank you very much!
———-
Added on 01.12.2014 20:49
Project – Instructions
Posted on: Wednesday, November 26, 2014 7:08:36 PM PST
Hey everyone,
Just a reminder:
As mentioned in class (during the menu engineering week). You will need to categorize each menu items into its respective categories; desserts, entrees, appetizers etc. Remember, in menu engineering we will need to compare similar items, it wouldn”t make sense to compare soup to an entree and so on.
You can do the calculations in excel, and since there”s marks for organization and formatting, i need your table to be presentable (simply copy and pasting or printing the excel table will not get you a full mark for the organization and formatting).For example, if you”re copying the menu engineering table from excel to your word document, use the landscape layout, and be creative (you use the table design, under table tools).

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