Scribd
Upload
4 views

Menu-Planning-Assignment (1)

The document outlines a catering menu for a tropical garden-themed wedding in Cebu, accommodating around 100 guests with diverse dietary preferences. It includes a buffet service style with various appetizers, main courses, side dishes, and desserts, while ensuring nutritional considerations and sustainability measures are in place. The pricing strategy indicates a profit margin to cover costs, and an evaluation strategy using QR codes for guest feedback is also proposed.

Uploaded by

Ashley Dela Peña
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
4 views

Menu-Planning-Assignment (1)

The document outlines a catering menu for a tropical garden-themed wedding in Cebu, accommodating around 100 guests with diverse dietary preferences. It includes a buffet service style with various appetizers, main courses, side dishes, and desserts, while ensuring nutritional considerations and sustainability measures are in place. The pricing strategy indicates a profit margin to cover costs, and an evaluation strategy using QR codes for guest feedback is also proposed.

Uploaded by

Ashley Dela Peña
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 4

Dela Peña, Ashley E.

HM ELECT 6 -MW
BSHM 1A April 14, 2025

📝 Homework Assignment: Menu Planning Project

Title: Designing a Complete Catering Menu for a Themed Event

1. Event Overview
This catering menu is created for a tropical garden-themed wedding that will be held in
an outdoor garden in Cebu, Philippines. The event will host around 100 guests, mostly
adults aged 25 to 45, along with some children and elderly family members. The
atmosphere is fresh, colorful, and nature-inspired. The guest profile includes a mix of
dietary preferences: some are vegan, pescatarian, or Muslim, so the menu has been
designed to accommodate various needs and beliefs.

2. Menu Concept

Service Style: Buffet with plated appetizers and desserts.

Appetizers (Plated)

 Tuna Kinilaw in mini coconut cups (Gluten-Free, Pescatarian)


 Vegan Summer Rolls with peanut sauce (Vegan, Gluten-Free)

Main Courses (Buffet)

 Chicken Inasal (Halal)


 Herb-Crusted Tanigue with mango salsa (Pescatarian)
 Vegan Coconut Vegetable Curry (Vegan, Gluten-Free)

Side Dishes

 Garlic Java Rice


 Tropical Slaw (Fresh vegetable salad) (Vegan)
 Grilled Sweet Corn with herb butter (Vegetarian, Gluten-Free)
Desserts (Plated)

 Mini Mango Float Cups


 Coconut Pandan Jelly (Vegan option available)

Beverages

 Fresh Buko Juice


 Tamarind Iced Tea
 Hot Coffee or Tea

3. Nutritional Consideration

 Proteins (Chicken, fish, or plant-based options)


 Carbohydrates (Rice, corn)
 Vegetables (Slaw, curry)

Special diets are respected with vegan, gluten-free, and halal dishes. Allergens like nuts, dairy, and gluten
are checked and labeled to ensure safety.

4. Costing and Pricing


Description Amount

Cost per guest (Variable Cost): ₱280


Selling Price per guest: ₱560
Number of Guests: 100
Total Variable Cost (₱280 × 100): ₱28,000
Total Sales Revenue (₱560 × 100): ₱56,000
Total Contribution Margin (Revenue - Cost): ₱28,000

The ₱28,000 profit will help cover fixed costs and ensure a fair gain for the catering service. The 100%
markup keeps the pricing affordable for a wedding while making the event profitable and sustainable

5. Sustainability Measures

Three key sustainable practices used:


1. Locally sourced ingredients from Cebu farmers to reduce transport emissions.
2. Eco-friendly packaging such as compostable take-out boxes and banana leaves for plating.
3. Reusable tools and materials, avoiding plastics to minimize waste.

6. Cultural and Global Influences

This menu highlights modernized Filipino dishes such as:

 Chicken Inasal and Tuna Kinilaw (traditional with a twist)


 Global influence through dishes like herb-crusted fish and peanut sauce rolls

Pork is excluded to respect Muslim guests, and seafood and plant-based options are included for
pescatarians and vegans.

7. Innovation and Trends


DIY Tropical Slushie Bar, where guests make their own slushies using fresh fruit syrups and
crushed ice.

8. Evaluation Strategy

A QR code will be placed on every table that links to a short feedback form about the food, service, and
event experience. As an incentive, guests who answer the form will be entered into a raffle for a small
prize. This helps gather valuable feedback to improve future catering events.

You might also like