The excerpt from “Pakistan’s Malala” that shows that Malala received worldwide attention for her writing is She was writing around the time the Taliban issued a formal edict in January 2009 banning all girls from schools.”
<h3>What is an excerpt?</h3>
An excerpt refer to words, ideas, statement or phrases extracted from literature or an article.
Therefore, The excerpt from “Pakistan’s Malala” that shows that Malala received worldwide attention for her writing is She was writing around the time the Taliban issued a formal edict in January 2009 banning all girls from schools.”
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Throughout the novel Voltaire employs the element of setting to signify the importance of distorted societal values. Candide grows up in beautiful castle in Westphalia; he is a young man of suspicious birth. Voltaire begins with this setting so he can expose the warped values that are related to social status.
In her poem "This is my letter to the world," Emily Dickinson speaks to the world. She says that although she has addressed the world (maybe the Earth, or humanity), the world has never replied. However, she does not feel disheartened. She continues to communicate and only asks the world to be kind to her. The theme of the poem is one of loneliness, and at the same time, of belonging to home. It highlights Dickinson's sense of belonging to the world of her "sweet countrymen," but also how inconsequential this world finds her presence.
One of the poetic elements in the poem is the personification of Nature. Dickinson writes:
<em>"The simple news that Nature told, </em>
<em>With tender majesty."</em>
Nature cannot "tell" anything, but she is giving it human qualities in her poem. She says that nature told her news majestically. By saying that, she contrasts the world, never talking to her, and nature, communicating beautifully. Nature has treated her with kindness and generosity by addressing her, as opposed to the world, which has mostly ignored her. In this way, she establishes her relationship with nature as an ally and a driving force for her actions. Nature has also been her link to the world. By giving nature these human qualities, she establishes the role that nature has played in her belonging to the world, but also in her sense of isolation. In this way, it relates to the theme of belonging to a "home."
Food cost refers to the menu price of a certain dish in comparison to the cost of the food used to prepare that same dish. In other words, how much you pay for food will determine how much you need to charge for it. Generally, food cost should be around 30-35%. This means that if you pay $1.00 for something, you need to charge minimum of $3.34. It may seem like you are charging a lot more than necessary, but keep in mind that you aren't just paying for the food itself. You are paying someone to prepare the food, serve the food, and clean up after the food. Everything in your restaurant, from payroll to the electric bill needs to be covered by the food you serve.
Lets look at a typical menu item that many restaurants offer: Filet Mignon Dinner.
The initial cost of a filet mignon dinner can be broken down into the following areas:
The beef filet costs you $6.00 per portionThe wrap (the potato, vegetable, salad and bread that comes with the filet, as well as any condiments the guest asks for) costs $2.50Therefore, the entire meal costs you $8.50. If you wrapped the filet in bacon and topped it with herb butter (very tasty) your costs would increase.
So, then your prices would increase. Get the picture? Every thing that goes onto the customers plate needs to be accounted for.
So how do you decide on a final menu price? Time to brush up on that high school algebra you swore you'd never use.
The formula for costing goes as follows:
Cost of your product/.35=menu price or $8.50/.35= $24.29
$24.29 is the absolute minimum you need to charge in order to make a profit off the filet mignon dinner. Of course, $24.29 is an awkward looking number, so you might bump it up to $24.99. If you bumped it up to $29.99, your food costs would drop below 30%, which means you make a bigger profit.
Portion ControlOne reason that chain restaurants are so successful is that they have a firm handle on portion control. The cooks in those restaurants know exactly how much of each ingredient to put in every dish. For example, shrimp scampi may have a portion control of six shrimp per dish. Therefore, every shrimp scampi that goes out of that kitchen will have six shrimp in it, no more, no less.
This is portion control.
In order to practice portion control in your own kitchen, everything should be measured out. Chicken, beef and fish should all be weighed, while shredded cheese can be stored in portion control cups and a measuring cup can dish out mashed potatoes. Once you feel comfortable cooking your menu, you can eyeball the serving amounts (sort of like Rachael Ray) but in the early stages of your restaurant, err on the side of caution and measure everything out. Another way to practice portion control is to purchase pre-portioned items, such as steaks, burger patties, chicken breasts, and pizza dough. They may be more expensive, but can save you money in labor and food waste.
Well Balanced MenuFood markets fluctuate depending on the season, the weather and the price of gas. One day lettuce may be $10.00 a case and then the following week it has jumped to $30.00 a case. There is little you can do when prices jump, short of changing your entire menu every few weeks, and who has time for that? However, when you balance expensive items, which are prone to price fluctuations, with items that have stable prices, you can help maintain your desired food cost. So, go ahead and have some fresh lobster and beef on your menu, but temper it with some less expensively priced chicken dishes or pasta dishes.
