HAKING WONG TECHNICAL INSTITUTE

ASSIGNMENT

Professional Cookery Year 2

LAM yiu-kwan Different

MENU

AND

STANDARD RECIPE

HEALTHY MENU

INTRODUCTION OF VEGETARIAN

THE ORIGINS OF VEGETARIANISM

Vegetarianism is an ancient custom and tradition. Many of the foods that we enjoy today. Have reach our cultures through the influence. Having first been refined and experimented with by the cooks and farmers of those ancient civilizations. The modern vegetarian movement spread on from England across Europe and over to America in the mid 19^thcentury, then, in 1908, the International Vegetarian Union was founded. The Vegetarian Society, a member of the International Union, was already will-establish in England, having been founded in 1847.

The Vegetarian Society promotes vegetarian food as the diet of the future - healthier, kinder and far less wasteful of the world’s resources.

EATING FOR HEALTH

Food allergies seem to be becoming more prevalent in our over-processed world, but these are usually concentrated on refined and coloured foods.

Many people who have recently converted to vegetarianism are colloquially labelled ‘demi-veg’ their conviction comes from the desire to forsake only red meats, so they will often eat fish and chicken.

The Need For Protein

Protein are usually derived from animals: meat, fish, eggs, milk and cheese. Because the vegetarian diet avoids some, if not all, of these foods it is vital that they are found from other sources.

Proteins are made of amino acids, which there are a great many, but eight are essential to the adult diet and ten to ensure health growth in children. Most animal proteins contain all these essential amino acids, but vegetable proteins frequently only contain one or two . it is possible, by using a wide variety of vegetable foods, to provide all the essential amino acids this means a good mixture of dried beans and pulse vegetables, cereals ( such as wheat, oats, barley and rye), nuts and fresh vegetables. Fresh vegetables contain traces of protein but they are generally in such small amounts that they are seldom referred to as possible sources of the building nutrient.

Carbohydrates supply the vast majority of energy to the body. They are divided into two main groups: sugars and starches.

Starches are the most common group of foods in the vegetarian diet and include all cereal crops and the dried seeds of many vegetables, such as lentils and peas;.

Proteins are essential for health. Their main function is the growth and repair of the body’s tissues, and it is therefore essential for all those practising a vegetarian way of life, but especially for children and young people , to supplement their diet with nuts, grains and vegetable protein substitutes so that their growth and physical development is not affected by protein deficiency. Protein also supply energy and anyone who leads a particularly active and physical life must pay special attention to the protein intake in a vegetarian diet.

Proteins have to be found in non-animal foods to ensure a healthy and balanced diet for vegetarians, Breads and cereals which are high in starches supply protein in significant amounts due to the large quantities of these carbohydrates that are consumed, Pulse vegetables, including beans and lentils; grains such as rice and nuts also provide proteins and are probably a richer source of this essential nutrient for the vegetarian than cereal foods.

CHANGE YOUR DIET TODAY!

If you want to change your diet, introducing more colour and variety in the vegetables and salads that you eat, then you will be well on the way to enjoying both your food and your life style and will feel more comfortable and responsible in so many aspects of your life.

ESTABLISHMENT

LOCATION

The restaurant is establishment in new town and choice about 2000 sq ft area . We take about 700 sq ft in using kitchen and store room . And the other part are use in serving area.

CAPACITY

EQUIPMENT

In kitchen , we need some large equipment and small equipment :

Large equipment:

RESTAURANT ORGANISATION

111 1 2 15 22 10 3 3

SERVICE HOUR

Monday to Friday 10:30am --- 11:00pm

Saturday ,Sunday and Public holiday 11:00pm --- 1:00am

STAFF

14 Kitchen staff take responsibility

13 Service staff in restaurant

1 General manager

1 Assistant manager

DUTY

Kitchen staff:

Day off 2 or 3 person

Service staff:

ENVIRONMENT DESIGNS

In dinning room , vegetable and food is design concept . We will use vegetable picture hang up on wall , and the environmentally colour are basic on green and yellow.

FOOD COST

AND

PROFIT

Assume : The average of a full set menu charge is $170

In lunch, the customer turnover up to 120 per day

In dinner, the customer turnover up to 200 per day

Then : The restaurant sales will be $20400 in lunch

The restaurant sales will be $34000 in dinner

In a month , total sales is $1632000

The average food cost in set of Appetizer = 5.45

Soups = 10.6

Main course = 16.36

Salad = 12.5

The average total food cost is $44.9 per full set

A break down shows in MONTH :

Percentage of sales

Food cost $431040 26.4%

Labour $475000 29.1%

Overhead

+ $725960 44.48%

Net profit

Sales $1632000

That the customer’s contribution towards:

Food cost = $170 x 26.4% = $44.88

Labour = $170 x 29.1% = $49.47

Overhead

+ = $170 x 44.48% = $75.62

Net profit

Average price of full menu = $170