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Presenting a Proposal for the Menu : Pillars Fine Dining Essay Example

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Presenting a Proposal for the Menu : Pillars Fine Dining

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Presenting a Proposal for the Menu : Pillars Fine Dining. The products that have been selected for the two menus are well-suited knowing the targeted audience. The audience of the Pillars is supposed to be sophisticated and demanding in terms of non-conventional flavors of food. The products that will be used in the cooking would be fresh and cannot be kept as storage (Wood & Brotherton, 2008). It would allow the dining expenses to be stable because there would not be any wastage (Krishnan et al., 2000). Food costing has been done with effective measurement of product usage in ten different portions. These products can be used for the purpose of banqueting because it has a proper portion, and the products can be bought on wholesale prices (Krishnan et al.

, 2000). Descriptor: Chocolate and cocoa mixing up as truffles make up a night to delight. 
Production Feasibility
In the process of preparing the aforementioned dishes, it is expected that the cooking time will be lesser. It is because the marinating of the main courses will be done before the actual time of order. Thus, the number of movements for the dishes whether through the student delivery service would be possible with an increased number. Also, talking about the service team, they will be able to take up orders along with adding more quality to the dishes to be served.
The product suitability in terms of fine dining in Pillars remains very high because the dishes are extremely gourmet. The products used in the dishes remain exquisite because they are extremely less in the market during off seasons. The customers would find it more than an opportunity to experience such flavors out of routine dishes (Baraban & Durocher, 2010).
The aforementioned two menus are well-researched and are focused towards seasonal ingredients. The fact to be noted here is that there are a number of ways in which the menus fulfill the demands of fine dining experience along with a cost that is suitable for the production (Maddock & Fulton, 1996). Presenting a Proposal for the Menu : Pillars Fine Dining.

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References

List

Aggarwal, U., 2013. America s Favorite Recipes, Part II: The Melting Pot Cuisine. First ed. New York: iUniverse.

Baraban, R. & Durocher, J., 2010. Successful Restaurant Design. 1st ed. San Francisco: John Wiley & Sons.

Krishnan, M., Kriebel, C., Kekre, S. & Mukhopadhyay, T., 2000. An Empirical Analysis of Productivity and Quality in Software Products. Management Science, 46(6), pp.745-59.

Maddock, R. & Fulton, R., 1996. Marketing to the Mind: Right Brain Strategies for Advertising and Marketing. New York: Greenwood Publishing Group.

Rountree, S., 1993. Entertaining Ideas from Williamsburg. 1st ed. New York: Colonial Williamsburg.

Silverstein, C., 2010. White House Garden Cookbook. 1st ed. New York: Red Rock Press.

Stein, S., 2009. Recipes & Information. 1st ed. Chicago: AuthorHouse.

Wilson, D., 2006. Truffles: 50 Deliciously Decadent Homemade Chocolate Treats. New York: Harvard Common Press.

Wood, R. & Brotherton, B., 2008. The SAGE Handbook of Hospitality Management. New York: SAGE.

Wright, C., 2003. Little Foods of the Mediterranean: 500 Fabulous Recipes for Antipasti, Tapas, Hors DOeuvre, Meze, and More. 1st ed. New York: Harvard Common Press.

Appendix

***Starter – Winter Garden (Silverstein, 2010)***

Ingredients

Units

Unit Price

Quantity

Price/Quality

Radicchio

Each

2

5

10

Ellijay Apples

Each

2

3

6

Pecans

Pounds

1.5

2

3

Gouda cheese

Gram

0.055

100

5.51

Spices

Ounce

2.48

0.5

1.24

Herbs

Ounce

2.28

0.5

1.14

Total $26.89

Cost/dish $0.1345 or $2.689 (gross)

***Main Course – Marinated Swordfish Islandish (Wright, 2003) ***

Ingredients

Units

Unit Price

Quantity

Price/Quality

Swordfish

Pound

7.99

2

15.98

Lemon juice

Ounce

1.98

0.5

0.99

tomatoes

Each

1.76

10

17.6

Black pepper

Ounce

2.51

0.5

1.25

salt

Ounce

2.16

0.5

1.08

Total $36.9

Cost/dish $0.1845 or $3.69 (gross)

***Sweet – Warm white chocolate on the raspberry bed (Rountree, 1993)***

Ingredients

Units

Unit Price

Quantity

Price/Quality

White chocolate

Ounce

2.64

3

7.92

Raspberry syrup

Ounce

19.50

0.5

9.75

Cream

Ounce

3.49

3

0.65

Sugar

Pound

4.98

2

0.99

Total $19.3

Cost/dish $0.096 or $1.93 (gross)

***Starter – Cocktail shrimps (Stein, 2009)***

Ingredients

Units

Unit Price

Quantity

Price/Quality

Shrimps

Kg

18.08

60

27.12

Parsley

Ounce

6.98

0.5

3.5

Celery

Ounce

2.99

6

8.97

Onions

Gram

1.76

10

17.6

Carrots

Pound

15.99

5

7.99

thyme

Ounce

3.8

0.5

2.71

Lemon juice

Ounce

1.98

0.5

0.99

Total $68.88

Cost/dish $0.344 or 6.88 (gross)

***Main Course – Chicken Cardon Bleu (Aggarwal, 2013)***

Ingredients

Units

Unit Price

Quantity

Price/Quality

Chicken Broth

Each

16.66

10

13.88

Parsley

Ounce

6.98

0.5

3.5

Garlic

Ounce

3.98

0.5

1.99

Onions

Gram

1.76

10

17.6

breadcrumbs

Ounce

2.48

2

4.96

Mozzarella cheese

Ounce

13.98

0.5

6.99

Lemon juice

Ounce

1.98

0.5

0.99

Total $49.91

Cost/dish $0.25 or $4.99 (gross)

***Sweet – Chocolate Truffles (Wilson, 2006)***

Ingredients

Units

Unit Price

Quantity

Price/Quality

Cocoa

Each

2.98

10

13.88

Chocolate chips

Ounce

11.28

1

11.28

Whipped Cream

Ounce

6.98

0.5

3.5

Butter

Pound

11.27

0.5

5.63

Total $34.9

Cost/dish $0.17 or $3.49 (gross)

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