Boston University Homemade Lemonade Cost Card and Recipe Report FInd two foods and one drinks from the document to write the cost card and recipe, except roasted chickenI will provide the example to you when you accepe it Running Head: STARR BANQUET AND MEETINGS HOTEL
Starr Banquet & Meetings hotel
Name
Institution
1
STARR BANQUET AND MEETINGS HOTEL
2
Starr Banquet & Meetings hotel
Starr Banquet and Meetings Hotel is designed to be the perfect location for different events
including weddings, dinner parties, general and regular eating and conference meetings among
others. The hotel will provide free Wi-Fi for all of our customers. Similarly, there will be
comfortable seats and screens for customers. The screens will ensure that the customers enjoy
themselves with movies or any other programs of their choice as they have their meals. It will hold
different business meetings and help business people to create a connection among them. The place
will take care of every detail of our customers, provide craft delicious food, different beverages,
soft and non-soft drinks and cultural servings from different countries.
The hotel will be a combination of two different decors to ensure that it has a touch of both
the traditional setting and the modern setting. It will contain both the farmhouse décor and the
urban modern décor. The farmhouse décor will be cabin-inspired which brings out the relaxation
that our clients are in need of after a whole day of working or a weekend getaway after a busy
week. The aesthetic of the farmhouse will be able to transport the imagination of our guests to the
fresh air and quietness of the countryside with tall trees and strong winds and beautiful sunsets.
There will be some dried lavender bunches together with other greeneries, vases arranged carefully
to bring out the style of each room, balconies, and outside areas. Urban modern design, on the
other hand, will be able to bring a touch of the city-style within the traditional view.
There will be approximately 1200 seats arranged in sets of 2 sets, 3sets, 4 sets, 6sets and
12 sets in each small cabin. The bigger hall will have a round table with 32 seats arranged around
the table convenient for business people who want to hold business meetings. Similarly, the hall
will have a section with approximately 200 seats for larger conferences and any other occasions
such as weddings which might take place at the hotel. For the garden weddings, there will be an
STARR BANQUET AND MEETINGS HOTEL
3
open area ready, planted with rose flowers at each side and prepared to accommodate a wedding
any day with a maximum of 500 guests. The hotel will be in operation for 24 hours since we plan
to have staff who work during the day up to 6 pm, then a new staff commences their working to
midnight and finally a new one working until 8 am.
The main source of entertainment will be a 24-hour live band at the conference hall.
However, there will be country music played in each of the cabin 24 hours. Customers are allowed
to make requests for their music of choice which will be played without failure. There will be two
swimming pools within the compound. The swimming pool for the kids which will be small and
can accommodate all kids from the age of 5 months. The second one will be a swimming pool for
the grownups and people who are professionals at swimming. Each swimming pool will have a
live guard on sight to ensure that each customer is helped anytime they need some help. Also, the
lifeguard will ensure that no cases of drowning and some individuals are given lessons on
swimming. The hotel will have a professional gym open 24 hours with a gym trainer on sight. A
massage parlor will be open 24 hours for any customer. Similarly, a customer is allowed to request
a masseuse to their personal rooms for better services. Finally, there will be a Jacuzzi for both men
and women and a steam bath.
The customer target of the hotel will be the individual guests, families coming for dinner
or weekend holiday, people who intend to have their weddings there, people coming for the
Jacuzzi, the gym, to have massage or for swimming. Similarly, the hotel is targeting businesses
for their local and international meetings. Individual guests come for dinner dates, to relax after a
long day or even for the weekend. The hotel is for the middle-class individual with middle-level
income and above, who have at least finished the basic level of education and can behave
accordingly. Both men and women will be accommodated effectively with children for families
STARR BANQUET AND MEETINGS HOTEL
4
with younger children and want a getaway at any time. Religion will not be a factor for the
customers since the customers are welcome despite their form of religion. Any individual is
allowed to express their religious practices freely and can request for a private session and specific
meals etc. if the need arises.
The hotel will be able to provide four types of menus for the customers. One of the menus
is the A la Carte menu which expresses each food item together with its price separately. This will
ensure that the customer gets a variety of choices to make in relation to what they intend to eat
hence more flexibility and value in terms of quality. In addition, this menu will give the customer
a chance to make orders of different combinations of breakfast such as different types of bread,
different egg dishes, juices, waffles and pancakes among others. This menu will also have different
appetizers, ethnic dishes, and entrees. The food can be orders regardless of the time of the day
(Alfaro, 2018). The next menu will be the wine and beverage menu. This menu will contain
different beverages and wines together with their prices. The customers will also receive
suggestion on the best wine to accompany the occasion when the need arises. The third is the Du
Jour Menu which will offer a special dish for the day and will be changing daily. Finally, the
Dessert menu for dessert to customers who might be in need of dessert such as for family parties.
Both the banquet French service and the butlered service will be used as the main service
delivery system at the hotel. Banquet French service will involve cases where after the customer
has made an order, the food is prepared in the kitchen and the servers take it to the table on platters.
They sue two large forks in serving the guests especially when the guests are many. However, a
table with two-three guests or a family can be left to serve themselves to their plates. Second, the
butlered service system will involve cases where food is presented on trays. Food is important to
STARR BANQUET AND MEETINGS HOTEL
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human nature and survival. Offering food and beverages at the hotel will ensure that guests have
no burden of going to look for foods from outside during their visits.
References
Alfaro, D. (2018). Guide to the à La Carte Section of a Menu. Retrieved 28 September 2019, from
https://www.thespruceeats.com/what-is-a-la-carte-995552
Jorge Cardoso, Hansjörg Fromm, Stefan Nickel, Gerhard Satzger, Rudi Studer, Christof Weinhardt
(2015). Fundamentals of Service Systems, Springer.
Staff, Hipmunk (2015). “The History of Room Service (and some great spots to find it)”. Retrieved
2019.
Suboleski, Stanley (2016). Room Service Principles and Practices: An Exploratory Study
STARR BANQUET AND MEETINGS HOTEL
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Appendix
1. Food menu item
Dessert
Roasted chicken
STARR BANQUET AND MEETINGS HOTEL
2. Alcoholic
–
Beer
–
Port wine
–
Rum
–
Gin etc.
3. Non-Alcoholic
7
STARR BANQUET AND MEETINGS HOTEL
–
Citrus peach cooler
–
Homemade cordial
–
Pomegranate mojito mocktail
–
Smoothies
–
Mulled apple juice
–
Non-alcoholic tropical fizz
–
Apple, elderflower & mint sparkle
–
Homemade lemonade and limeade.
8
STARR BANQUET AND MEETINGS HOTEL
4. Hotel designs and décor
9
Portion Cost Card
Name of Recipe:
Reference Number:
Date:
Number of Portions:
Cost Per Portion:
If Units =
Convert into the
units from Recipe
Unit column
1
MATH
X
Recipe
Amount
Ingredients
Unit after conv
Invoice
Cost
6
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
When do we Q?
When do we spice?
Total Recipe Cost=
Total Cost per Portion =
Q factor
Sub total
Spice
TCPD
$12.00
$0.48
$1.18
$1.66
$0.15
$1.81
Unit
MMP
Variables
# of portions
FC %
Spice
$5.65
25
0.32
0.09
=
2
3
Recipe Cost per Unit Extension
Cost
$
Unit
2.00
$12.00
$
–
$0.00
$
–
$0.00
$
–
$0.00
$
–
$0.00
$
–
$0.00
$
–
$0.00
$
–
$0.00
$
–
$0.00
$
–
$0.00
$
–
$0.00
$
–
$0.00
$
–
$0.00
$
–
$0.00
$
–
$0.00
$
–
$0.00
$
–
$0.00
$
–
$0.00
$
–
$0.00
$
–
$0.00
$
–
$0.00
$
–
$0.00
$
–
$0.00
Total Cost
$12.00
Portion Cost Card
Name of Recipe:
Reference Number:
Date:
Number of Portions:
Cost Per Portion:
Recipe
4 lbs
3 1/2 lbs
3 1/4 Gal
1 lbs
8 oz
4 oz
6 oz
Ingredients
Chicken
Noodles
Stock
Onion
Carrot
Celery
Oil
Chix Noodle Soup
S-1
12/1/2000
30 12 oz portions
Invoice
Cost
$10.00
$15.00
$0.49
$16.50
$18.50
$31.75
$3.65
Recipe
Unit
20 lbs
10 lbs
Quart
25 lbs
25 lbs
30 lbs
Gal
Cost
Extension
Unit
lbs
lbs
Gal
lbs
lbs
lbs
Gal
Total Cost
Total Recipe Cost=
Cost per Portion =
Spice Factor 7%
Q Factor
0.503
$1.10
MMP
FC % = 31%
Q- Card
What else is being sold or “Given” with the entrée?
If you sell side items don’t Q
Rolls & Butter
Salad
$0.35
$0.22
Vegetables
Carrot
Beets
Asparagus
Greeen Beans
$0.13
$0.08
$0.19
$0.11
Dressing
French
Ranch
1000 Island
0.09
0.11
0.13
Starches
French Fries
BK Potato
Onion Rings
Mashed Pot
Rice
$0.35
$0.22
$0.19
$0.22
$0.15
$0.23
$0.18
$0.08
$0.00
Blue Cheese
Italian
0.19
0.09
$0.19 Total Q
$0.23
$1.18
Converting Recipes
New portion divided by old portion = the conversion factor
Current Recipe calls for 2 – portions
You want to make 10
New = 10
Old = 2
10/2
5
= your conversion factor
Take every ingredient in the recipe and multiply it by 5
Old measure
10 1/2 oz
2 oz
1 oz
3 oz
2 oz
5 1/2 oz
6 oz
4 3/4 pints
4 oz
3 1/2 oz
4 oz
Ingredient
Sole filets
Salt
Pepper
Whole Butter
Shallots, minced
Mushrooms, sliced
White Wine
Fish Stock
Fish Veloute
Lemon Juice
Parsley
Convert #
5
5
5
5
5
5
5
5
5
5
5
Result
52.5 oz
10 oz
5 oz
15 oz
10 oz
27.5 oz
30 oz
23.75 pints
20 oz
17.5 oz
20 oz
New Amounts
53 oz
10 oz
5 oz
15 oz
10 oz
28 oz
30 oz
24 pints
20 oz
18 oz
20 oz
Portion Cost Card
Name of Recipe:
Reference Number:
Date:
Number of Portions:
Cost Per Portion:
Recipe
3.3125
0.625
0.3125
0.9375
0.625
1.75
0.234375
3
0.625
1.125
1.25
53 oz
10 oz
5 oz
15 oz
10 oz
28 oz
30 oz
24 pints
20 oz
18 oz
20 oz
Chix Noodle Soup
S-1
12/1/2000
30 12 oz portions
Ingredients
Sole filets
Salt
Pepper
Whole Butter
Shallots, minced
Mushrooms, sliced
White Wine
Fish Stock
Fish Veloute
Lemon Juice
Parsley
Invoice
Cost
$23.20
$8.10
$11.50
$22.43
$12.50
$23.04
$16.90
$3.79
$1.91
$1.21
$14.74
Recipe
Unit
15 lbs
5lbs
5lbs
25 lbs
12 lbs
15 lbs
5 Gal
1/2 Gal
Quart
Pint
5 lbs
Cost
$1.55
$1.62
$2.30
$0.90
$1.04
$1.54
$3.38
$7.58
$1.91
$1.21
$2.95
0.07
30
0.32
Total Recipe Cost=
Total Cost per Portion =
Q factor
Sub total
Spice 7%
TCPD
MMP
FC % = 32%
$40.80
$1.36
$1.18
$2.54
$0.18
$2.72
$8.49
CPP
our conversion factor
Recipe
Extension
Unit
lbs
lbs
lbs
lbs
lbs
lbs
Gal
Gal
Quart
Pint
lbs
$5.12
$1.01
$0.72
$0.84
$0.65
$2.69
$0.79
$22.74
$1.19
$1.36
$3.69
Total Cost
$40.80
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