Business Finance Homework Help

Full Menu Package and Costing

Present your full menu package with items selected to meet your goals and target market stated in Part 1. The menu package should have a clear introduction (~ 250 words) about why the items have 

been selected and what the complete theme is seeking to achieve. The full menu package should work together. 

Your menu must include four (4) lunch selections and four (4) dinner selections. There should be at least one fully vegetarian or vegan lunch and dinner offering in your menu. 

Section 1 – Menu introduction: 

A description of why the items have been selected and what the complete theme aims to achieve. 

Section 2 – Menu list: 

Provide the full list of your recipes formatted under headings for Lunch and Dinner. 

Section 3 – Recipe cards: 

A well-formatted standardized recipe card, single page, consistently produced for each of the menu items. Recipes will be researched from other sources, selected based on how they fit with Part 1, reformatted to your project, and clearly referenced. The original source of the recipe must be referenced, and original/personal recipes will not be accepted. 

Section 4 – Price list: 

Provide a complete list of all ingredients required for each of your recipe cards, then use an online source to retrieve current purchase prices for each ingredient. You will use this created price list to complete your costing cards. Information of value to note will include unit purchase price and unite purchase size. The easiest place to collect ingredient prices is from a local / online grocery store. Be sure to show references for the sources of your information. Pricing should be based on current market prices in Guelph, ON. Bonus credit for attention paid to sustainable sourcing of ingredients. 

Section 5 – Costing cards: 

Construct a separate, full recipe costing card for each of the menu items that you have chosen based on the standard recipe information and the pricing information in your purchase list. Costs should be calculated to a single serving size. Examples of costing cards will be available. 

Cost Ceiling: 

No individual lunch menu item can exceed $3.00 per portion. No individual dinner menu item can exceed $5.00 per portion.