Mignon Breytenbach

HOSPITALITY MANAGEMENT: 22033

PLAN, DEVELOP, IMPLEMENT, AND

EVALUATE A MENU IN THE HOSPITALITY

INDUSTRY

BURGUNDY, WHERE WATER TURNS TO WINE AND WILD MUSHROOMS CARPET THE GROUND

• HISTORY

• GEOGRAPHY

• WINE

• FOOD

• AND MORE…..

MAP OF BURGUNDY FRANCEMap of the world France

Map of France

Burgundy

Map of Burgundy

Chablis

Map of Chablis

WINE HISTORY

ROMANS

CISTERCIANS

HUGUENOTS

OIDIUM

PHYLLOXERA

WARS

FOOD HISTORY

SPOILT FOOD

CATHERINE DE MEDICI

HAUTE CUISINE

CLIMATE & SOIL

Month Feb

Mar

Apr

May

June

July

Aug

Sep

Oct

Nov

Dec

Average Temp in ˚C

5.9

10.3

15.3

15.8

23.8

25.8

26.1

21.2

15.5

9.1 6.2

GEOGRAPHY

• Elevation: 126-311m ((413-1,020ft) avg: 140m 460ft)

• Land area¹: 38.83 km² (14.99 sq mi)

• Population²: 2,580 (2006)

• Density: 66 /km² (170 /sq mi)

Flag of Burgundy Logo of Burgundy

WINE

• Burgundy wines are made from Pinot noir (red wine) grapes and Chardonnay (white wine) grapes. Other grapes such as Gamay and Aligoté are also used in some wines but not as often.

• Chardonnay is the dominant grape used in Chablis wines, Gamay is dominant in Beaujolais.

• Wines in France are named by the region which they come from rather than by the grape used to produce them.

• The soil in which Chablis grapes grow is made up of limestone, clay, and fossilized oyster shells giving the wines a mineral, flinty note.

SPECIALTIES OF BURGUNDYSEAFOOD

Eel BarbelBreamPikeCarpGudgeonPerchTenchTroutSalmon trout

TRANCHIANS & CRUSTACEANS

CrayfishSnailsFrogs

POULTRY

Duck TurkeyPigeonGuinea fowlFat henChicken

GAME

LarksWoodcockQuail Wild duckVenisonPheasantThrushesWild rabbitHarePartridgeWood pigeonWild boar

MEAT

Charollais beefMuttonPorkVeal

CHARCUTERIE

Andouilled’ Arnay le Duc (pork sausage)Boudin bourguignon (blood sausages)Chicken and game galantinesJambon persillé (cold jellied ham)Jambonneau au macon (ham in macon)Judru (pork sausages w herbs)Country sausageSmoked sausageBurgundian tripe

VEGETABLES

AsparagusCeleriacChestnutsCabbageCauliflowerPumpkinMushrooms: ceps &mousseronsChinese artichokesEndiveSweet cornBroad beansWhite & red haricot beansFrench beansTurnipsOnionsPeasDandelions LeeksPotatoesWhite truffles

FRUIT

Apricots BlackcurrantsCherriesStrawberriesRaspberriesRedcurrantsMelonMirabellesMedlarsWalnutsPeachesPearsApplesGrapes

SPECIALTIES OF BURGUNDY CONT.

CHEESE

Abbaye da CiteauxChevroton du Maconnais & de CharollesChèvre de VermentonEpoissesFromage blancPetit bourgogne or bonbon de culotte’ (goat cheese)Small fresh goat cheese from Beaune Rouy

PÂTISSERIE

Biscuits from Auxerre & avalonCornoitte de Chany (triangle pastries)Duchesse fourée (Dijon gingerbread with orange)WafflesGougèresMacaroons from SensNonettes de Dijon (‘little nun’ iced gingerbread cakes)Rigodon (tart with walnuts and fruit jam)

CONFECTIONERY

Anis de FlavignyOrange caramelsChâtelaine (chocolates from Senur in the auxerre region)Pears & plums in sweet wineDragées from maconChocolate snails filled w praliné or pistachio creamGravier de sâone (sweets from macon)HoneyTonnerois (sweets from Tonnerre)

MISCELLANEOUS PRODUCTS

Classis from DijonPickled gherkinsSloe liqueurMarc de bourgogneMustard with verjuiceDijon mustardWine vinegar from Auxerre & Dijon

MENU

AMUSE BOUCHE

Gougères(choux puffs with gruyère) Burgandy Chablis Chardonnay 2003

ENTRÉE

Escargots à la chablisienne(snails cooked in chablis)

Jambon persillé(cold ham terrine w parsley and white wine jelly)

Cuisses de grenouille(frogs legs)

MAIN

Truite à la bourgignonne(trout in red wine)

Cailles aux rainins et châtaignes(quails w grapes and chestnuts)

Boeuf bourguignon(beef stewed in red wine w bacon, mushrooms & onions)

Coq au vin(chicken cooked in red wine)

DESSERT

Rigodon(a creamy dessert w brioche crumbs, nuts and currants)

Pomme paysanne(peasant apple tart)

Poires de vin et cassis(wine poached pears & cassis)

Tarte de semoule au cassis(pastry dough filled w syrupy blackcurrants & covered in a light semolina topping)

MENU COSTING

MENU ENGINEERING

PREP AND MARKET LIST LIST

Prep list

Market list

MENU COST FOR DEGO

TARGET MARKETTarget Market is the group of customers we at scholars expect and try to retain as our regular customers by providing the

service, quality food, and price point. We keep customers coming back by sending out emails and letters letting them know about restaurant dates.

• My target market consists of people who work at the institute, families of the students, groups such as rotary, educational groups eg: school boards, elderly people who live near the campus who enjoy a night out that doesn’t require them to travel far and is not expensive 60% of the customers are over 60 years.

• The people who come to the restaurant have high expectations of the staff and expect good service and good food without having to spend a lot of money.

• Regardless of being a training institute we strive to give our customers everything any of our competitors (eg: the old church @ $100pp, thai hut @ $60pp and deano’s @ $30pp to name a few) can offer and more. We aim to serve food to the quality and high standard of the old church at the price of deano’s.

• Budgeting our food costs is extremely important, we have a set budget of $40pp, and have to work within this to produce high quality food to exceed our customers expectations. We also need to be careful to keep within the budget so that we don’t go into a loss at the end of the week. Our customers/ target market will expect to spend about $40 on food at Scholars plus and alcohol or other drinks they may have with their meals

• The menu style is based on a French theme which is part of our final assessment requirements. We also adjusted some of the menu according to the time of year it is held, being spring time certain fruits and vegetables would not be in season and would therefore increase our food cost if they were used so we replaced them with others instead.

• The ambience could be left wanting sometimes because we’re not a professional restaurant.

• Customers are seated between 6 & 7 on Tuesday, Wednesday and Thursday nights only, and the menu will run for only 3 weeks.

• The menu is able to be adjusted for certain dietary requirements such as vegetarians, dairy free and with prior warning gluten free as well. E.g Gougeres – dairy/gluten-free/vegetarian. Ham terrine – gluten-free, dairy free.

NUTRITIONAL VALUE OF MY MENU

I have tried to balance my menu nutritionally as well as with a good variety and range of foods. Some low fat options in my menu are Jambon Persile and Truite à la bourgignonne, I have light and heavy desserts, the Poires de vin et cassis and the Tarte de semoule au cassis are light options for dessert and the Rigidon is a heavier option with more fat content.

Below is a sample of some of the nutritional analysis I have done for my menu….

REASONS FOR CHOOSING MENU• Gougéres: I chose gougéres for my amuse bouche because they are a nice small bite size perfect for

an appetiser. With the soft and crunchy texture and cheesy flavour they make the perfect appetisers. They are also a specialty of Burgundy.

• Escargots à la chablisienne: I chose this dish for an entree because it is a French specialty and with its own unique flavour and texture, it is something for those adventurous enough to try something new.

• Jambon persillé: I chose this dish as a safe option for those customers who are not comfortable trying something new. This dish doesn’t require any special cooking technique and is served cold with a light salad so it will be easy and quick to plate up for service. It is also a specialty of Burgundy.

• Cuisses de grenouille: Another dish chosen for those adventurous enough to step out of their comfort zone and try something new. This dish is a French specialty and has been enjoyed by many over the years.

REASONS FOR CHOOSING MENU. CONT.

• Truite à la bourgignonne: I selected this dish for my menu because it is a Burgundy specialty and it’s something for anyone who just feels like having fish instead of meat. This meal would also serve as a lighter option as apposed to a heavy stew or game meat.

• Cailles aux raisins et châtaignes: This popular Burgundy specialty is a good game option in a menu for those who feel like something different to the normal meat and fish.

• Boeuf bourguignon: This is a classical Burgundian specialty, this hearty dish is good enough to satisfy any meat cravings.

• Coq au vin: This French specialty gives the customers who would prefer chicken that option. It will be cooked in a non traditional way, we’ll cook it using sous vide machines. This dish completes the various choices on a menu well.

REASONS FOR CHOOSING MENU. CONT.2

• Rigodon: A classical Burgundy dessert, like this to complete the dining experience, is a choice I made for those who wish to end their night with a creamy, brioche, cake like delicacy.

• Pomme paysanne: I chose this simple apple tart for a classical French option on my menu that is well known all around the world.

• Poires de vin et cassis: Pears poached in red wine are a French specialty. I chose this for my menu because like most of the food on my menu it too is cooked in wine. This dessert also gives a variation from a pastry or bread based dessert like the others.

• Tarte de semoule et cassis: This tart was chosen for the menu for those who don’t eat a lot and would prefer a light dessert.

MENU EVALUATION

A continuing process best conducted during production and service each meal and after major menu planning sessions; evaluate for customer acceptability, food

cost, production demand on equipment, labour requirements,

profitability

METHODS USED TO EVALUATE MENUS• Methods that can be used are …….

• We will use

• Customer evaluatiuon forms (like this one I developed)

• Resort engineering software

CUSTOMER EVALUATION FORM

We, the level 5 students would appreciate if you would take the time to fill out our survey card. This survey is to help the improvement of future

dining experience at Scholars Restaurant.

BUDGETED COSTINGS

• Following the production of the regional menu, all sales are to be loaded into resort and the menu engineering to be analysed. A screen shot can be attached

here.• So here is the budgeted cost, it shows we should have Taken $19176.65 in food

sales with costs of $10547.16 leaving a Gross profit of $8629.49.

FINAL COSTINGS

• Here is the Actual sales. Only 440 of the expected 480 customers showed up over the 3 weeks. Total sales $17578.59 total food cost $ 9668.23 leaving a gross profit of $7910.37.

• If we were to pay labor (12 hours per day x 9 days x 13 students at $13.50 P/H) = $18955

• We do have to pay over heads at a predetermined very conservative $20 P/H (108 HOURS) =$2160

• Therefore our gross profit of $7910.37 – Overheads & Labor would leave a net profit of -$13,204.63!!!!!

OUR DEGO EVALUATION

Over all 90% of comments were fantastic

CONCLUSION• Over all I really enjoyed studying my region and developing a menu accordingly.

• The degustation menu ran really well with minimal arguments and most people working well within the team to accomplish our goals to meet the customers expectations and ensure they have and enjoyable experience so as to have repeat business.

• This has been a great experience and a lot of fun and in turn I learnt so much more than I thought I would.

REFERENCES• http://en.wikipedia.org/wiki/French-wine#Burgundy

• http://en.wikipedia.org/wiki/chablis_wine addition of: #History or #Grapes_and_wine

• http://www.wine-searcher.com/regions-chablis

• http://en.wikipedia.org/wiki/Burgundy_(French_region) or: (historical_region)

• http://frenchfood.about.com/od/explorefrenchfood/a/introfrenchfood.htm

• The Roux Brothers, French Country Cooking, by Albert Roux and Michel Roux (19 Oct 1986)