Service Template

Service Planning Template Determine production requirements Confirm food production requirements Analyse the standard recipe and associated food preparation list which you will be working from and answer the following questions.  How many meals are required? Describe how you will ensure that the correct number of meals are produced. 3 meal. I will ensure it by following the standard recipe card.  Calculate the number of portions that you need (show your workings). Standard recipe card Name of dish: Noodle pasta with tomato sauce Portion #: 4 Ref. Source: #02 Total cost: $7.76 Portion size: Page | 1 International College of Australia Pty Ltd T/A Western Sydney College RTO: 45360 | CRICOS: 03690M

Portion cost: $1.94 Sales price at % (food cost) Sales price Food cost(%) Commoditie s Item Specification Weight kg/I/unit Cost per kg/I/unit Actual cost Strong flour 150 g $1.00 1kg $0.15 Eggs 2 unit $7.00 $1.16 Olive oil 6 ml $0.33 $0.02 Onion 40 g $1.50 $0.06 Garlic 4 g $25.0 $0.10 Bacon 12 g $13.00 $0.15 Roma tomatoes 0.4 kg $3.00 $1.20 White wine 40 ml $10.0 750ml $4.00 Olive oil 20 m $0.33 100ml $0.06 Tomato puree 150 ml $1.70 400g $0.25 Peeled potatoes 150 ml $2.50 1kg $0.37 Basil 8 $3.00 15g $0.24 Total cost $7.76 Portion cost $1.94 Page | 2 International College of Australia Pty Ltd T/A Western Sydney College RTO: 45360 | CRICOS: 03690M