Criteria for Satisfactory Performance of the Task | My Assignment Tutor

Assessment Task 1 Assessment Task Title: Project Instructions for the Student: You are required to complete each task for this assessment as outlined in the task attached. Your trainer will provide you with support tools to assist you in completing this task. Documents to submit: Minimum six (6) menus of your choiceStandard recipe cards attached to each menuEvidence of feedback for each menuYield Testing Criteria for Satisfactory Performance of the Task Your teacher will evaluate your work according to the criteria for satisfactory performance of the task listed below. If you wish to, you may use the “self-assess” column to evaluate your own performance against each criterion. ASSESSMENT TASK 1:Self-Assessdevelop and cost at least six menus or meal plans that individually or in combination meet at least six different special dietary requirements as specified in the knowledge evidencetwo of the above menus or meal plans must reflect one or more cultural or religious dietary requirements as specified in the knowledge evidence such as halal Hindu kosher vegan vegetarianTwo of the above menus or meal plans must address the special dietary requirements of different customer groups: adolescents athletes children defence forces elderly health care ill or injured infants international tourists nutritional and energy requirements due to physical condition people in areas affected by disaster or environmental extremes people from different socioeconomic groups people in remote areas those with weight problems: underweight overweight obeseKnowledge of main types and culinary characteristics of special diets that are part of contemporary Australian society such as: eating regimes: elimination macrobiotic exclusions for allergies, contraindications with medicines or food intolerance fat-free fluids food preferences food restrictions gluten-free high carbohydrate high or low energy high or low protein high fibre lacto ovo low carbohydrate low cholesterol low fat low gluten low kilojoule low sugar modified sodium or potassium modified texture nutritional requirements portion size substitutes: gluten-free flour yeast-free flour non-sugar sweeteners sugar-free type one and two diabetesevaluate each of the above menus by obtaining at least two of the following types of feedback: customer satisfaction discussions with: customers employees during the course of each business day customer surveys improvements suggested by: customers managers peers staff supervisors suppliers regular staff meetings that involve menu discussions satisfaction discussions with: customers allied health professionals dietitians medical specialists seeking staff suggestions for menu itemsdevelop above menus and menu plans within commercial time constraints, demonstrating: methods for responding to feedback and adjusting menus basic principles and practices of nutrition.Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit: culinary terms and trade names for: substitute ingredients used to produce dishes with special dietary recipes ingredients suitable for meeting basic nutritional needs ingredients that cause common allergic reactions food additives and preservatives Your Tasks: Plan, develop and cost, and evaluate each of the following menu types: à la cartebuffetcyclicaldegustationethnic/cultural religiousset, table d’hôteseasonal The instructions on the following pages outline the specific task requirements. When planning, developing and costing the minimum six (6) menus, here are the criteria that you need to fulfil: two of the above menus must reflect one or more cultural or religious dietary requirements.two of the above menus must address special dietary requirements of different customer groups.List your chosen menus in the box below. Tick appropriate boxes against the criteria to assist you in completing all the criteria required by this assessment. For example; Indian Star Menu will fulfil criteria for: BuffetEthnicHalalGuidelines of what a menu requires are attached in this task.You may use an existing menu of your workplace or place of training. Menu to be developedMenu type (all required overall)Evaluation of each menu (use at least 2 methods overall)Menu 1:à la carte buffet cyclical degustation ethnic/cultural religious set, table d’hôte seasonal special dietary for specific customer group:__________________________customer satisfaction discussions customer surveys improvements suggested by: customers managers peers staff supervisors suppliers regular staff meetings that involve menu discussions seeking staff suggestions for menu itemsMenu attachedMenu 2:à la carte buffet cyclical degustation ethnic/cultural religious set, table d’hôte seasonal special dietary for specific customer group:__________________________customer satisfaction discussions customer surveys improvements suggested by: customers managers peers staff supervisors suppliers regular staff meetings that involve menu discussions seeking staff suggestions for menu itemsMenu attachedMenu 3:à la carte buffet cyclical degustation ethnic/cultural religious set, table d’hôte seasonal special dietary for specific customer group:__________________________customer satisfaction discussions customer surveys improvements suggested by: customers managers peers staff supervisors suppliers regular staff meetings that involve menu discussions seeking staff suggestions for menu itemsMenu attachedMenu 4:à la carte buffet cyclical degustation ethnic/cultural religious set, table d’hôte seasonal special dietary for specific customer group:__________________________customer satisfaction discussions customer surveys improvements suggested by: customers managers peers staff supervisors suppliers regular staff meetings that involve menu discussions seeking staff suggestions for menu itemsMenu attachedMenu 5:à la carte buffet cyclical degustation ethnic/cultural religious set, table d’hôte seasonal special dietary for specific customer group:__________________________customer satisfaction discussions customer surveys improvements suggested by: customers managers peers staff supervisors suppliers regular staff meetings that involve menu discussions seeking staff suggestions for menu itemsMenu attachedMenu 6:à la carte buffet cyclical degustation ethnic/cultural religious set, table d’hôte seasonal special dietary for specific customer group:__________________________customer satisfaction discussions customer surveys improvements suggested by: customers managers peers staff supervisors suppliers regular staff meetings that involve menu discussions seeking staff suggestions for menu itemsMenu attached Your task: For each menu, you are required to answer the following questions. You need to identify the customer and customer preferences for creating menus. The responses you provide for this question will form the basis of your menus to be planned, costed and evaluated for this assessment. Provide an overview of the customers who frequent the restaurant in your workplace.Describe the style of cuisine that is used and the menu type or different menu types which are being used.Provide an overview of which entrées, main courses, desserts, and specials are the best sellers and what are the approximate price ranges for these.Obtain and evaluate feedbacks for the menu.Review and write an improvement for future menu, based on the feedbacks received. Type of customers – Provide a descriptionCuisine style(s) used in the establishmentMenu Types used in the establishmentBestselling menu itemsExamplePrice rangeBread/ starterEntréeSoupMainDessertSpecial/Other Menu Guidelines Your menu must contain at least 3 choices each for: EntréesMain CoursesDessertsAdditionally, provide 1 vegetarian entrée and 1 vegetarian option for a main course The dishes must provide a balanced variety on offer and within the courses offered including the following: colourscooking methodsdelicaciesflavoursnutritional valuespresentationseasonally available ingredientstastestextures. The dishes you plan for the menu must fit the customer profile you have described in question 1 and meet a price level that matches what you currently have on offer in the establishment. Draft ideas of dishes for each of your menus. Present these to your chef/colleagues or trainer and obtain feedback. Document what the feedback entailed and what you will change as a result. Attach this draft and comments to this assessment marked “Menu v.1” Establish standard recipe cards for each dish, listing the ingredients and required quantities and methods. Establish a yield test sheet for all ingredients, using the attached template “Yields” and calculate the net yields, and net costs. Finalise the standard recipe card for this dish and cost this dish based on a ‘per serve/per person’ price based on a food cost not exceeding 34% for each dish – Adjust menu items accordingly. Identify the dishes that feature best in terms of profitability. Which dishes were most popular? Which dishes would you remove from the menu in future – for which reasons? Write the menu using an attractive font of your choice, no smaller than size 12.Ensure each dish is described accurately and in an appealing manner, and true in its features and ingredients.Use correct culinary terms, language and grammar relevant to the style of cuisine. Once implemented, obtain feedback for the success of the menu using methods outlined in the task section above and attach the feedback to this assessment marked.For example, “Menu 1” General Customer survey distributed in paper form to VenU Restaurant customers. The following formulas are relevant for this assessment: Support InfoFood cost Percentage: Food Cost : Sales Price x 100 = Food Cost Percentage %Individual Menu Item (Variable %): Portion Cost : Priced Menu Item x 100= Food Cost %Setting the Selling Price: Portion Cost : Targeted Food Cost Percentage x 100 = Selling Price Assessor to complete: Menu 1:________________Assessment CriteriaCommentSNYSSNYSElement 1: Identify customer requirementsThe type of customer relevant for the menu/establishment is identifiedThe cuisine style (s) are identifiedThe menu types used in the establishment are identifiedThe common popular items sold in the establishment are identifiedAn indicative pricing structure is provided for the basis of comparisonLiaise with other professionals to identify and confirm customer requirementsElement 2: Plan menusThe menu contains the number of dishes/choices as per instruction relevant for the menu typeThe dishes provided use a seasonal variety where relevantThe methods of cookery used for the dishes within one menu type provide variety and repetitions are avoidedThe colours within dishes and in a menu, type are appealingDishes within a menu type provide a variety of tastesDishes within a menu type provide a variety of different texturesMain dishes or menus provide an acceptable nutritional balance according to Australian Healthy guidelines for adultsThe dishes / menu type is/are suitable for the clientele identified in section 1Element 3: Cost menusEach commodity is listed in a standard recipe cardThe yield test values are established in a yield test sheetThe correct methods are used to calculate yields and net costsEach dish is costed in the standards recipe cardThe correct formulas are used for each type of calculationThe food cost for each dish does not exceed 34%The correct methods for calculating mark-up are usedThe profitability/maximum for each dish or menu is identifiedAll calculations are attached for reference as instructed for each menu typeElement 4: Write menu contentCommentSNYSSNYSThe menu/dish is written in an appealing way, creating interestThe key features in each dish/menu are clearly listedThe correct culinary terms are used and explained where relevantThe menu structure is correct in orderThe print type/font is clearly legibleElement 5: Evaluate menu successThe menu /dishes is evaluated using evaluation methods outlines in the instructionsThe feedback is collated and attachedThe feedback is interpreted correctlyA sales analysis is performed as a part of the evaluation strategyAdjust menu based on feedbacks and success Menu 2:________________Assessment CriteriaCommentSNYSSNYSElement 1: Identify customer requirementsThe type of customer relevant for the menu/establishment is identifiedThe cuisine style (s) are identifiedThe menu types used in the establishment are identifiedThe common popular items sold in the establishment are identifiedAn indicative pricing structure is provided for the basis of comparisonLiaise with other professionals to identify and confirm customer requirementsElement 2: Plan menusThe menu contains the number of dishes/choices as per instruction relevant for the menu typeThe dishes provided use a seasonal variety where relevantThe methods of cookery used for the dishes within one menu type provide variety and repetitions are avoidedThe colours within dishes and in a menu, type are appealingDishes within a menu type provide a variety of tastesDishes within a menu type provide a variety of different texturesMain dishes or menus provide an acceptable nutritional balance according to Australian Healthy guidelines for adultsThe dishes / menu type is/are suitable for the clientele identified in section 1Element 3: Cost menusEach commodity is listed in a standard recipe cardThe yield test values are established in a yield test sheetThe correct methods are used to calculate yields and net costsEach dish is costed in the standards recipe cardThe correct formulas are used for each type of calculationThe food cost for each dish does not exceed 34%The correct methods for calculating mark-up are usedThe profitability/maximum for each dish or menu is identifiedAll calculations are attached for reference as instructed for each menu typeElement 4: Write menu contentCommentSNYSSNYSThe menu/dish is written in an appealing way, creating interestThe key features in each dish/menu are clearly listedThe correct culinary terms are used and explained where relevantThe menu structure is correct in orderThe print type/font is clearly legibleElement 5: Evaluate menu successThe menu /dishes is evaluated using evaluation methods outlines in the instructionsThe feedback is collated and attachedThe feedback is interpreted correctlyA sales analysis is performed as a part of the evaluation strategyAdjust menu based on feedbacks and successMenu 3:________________Assessment CriteriaCommentSNYSSNYSElement 1: Identify customer requirementsThe type of customer relevant for the menu/establishment is identifiedThe cuisine style (s) are identifiedThe menu types used in the establishment are identifiedThe common popular items sold in the establishment are identifiedAn indicative pricing structure is provided for the basis of comparisonLiaise with other professionals to identify and confirm customer requirementsElement 2: Plan menusThe menu contains the number of dishes/choices as per instruction relevant for the menu typeThe dishes provided use a seasonal variety where relevantThe methods of cookery used for the dishes within one menu type provide variety and repetitions are avoidedThe colours within dishes and in a menu, type are appealingDishes within a menu type provide a variety of tastesDishes within a menu type provide a variety of different texturesMain dishes or menus provide an acceptable nutritional balance according to Australian Healthy guidelines for adultsThe dishes / menu type is/are suitable for the clientele identified in section 1Element 3: Cost menusEach commodity is listed in a standard recipe cardThe yield test values are established in a yield test sheetThe correct methods are used to calculate yields and net costsEach dish is costed in the standards recipe cardThe correct formulas are used for each type of calculationThe food cost for each dish does not exceed 34%The correct methods for calculating mark-up are usedThe profitability/maximum for each dish or menu is identifiedAll calculations are attached for reference as instructed for each menu typeElement 4: Write menu contentCommentSNYSSNYSThe menu/dish is written in an appealing way, creating interestThe key features in each dish/menu are clearly listedThe correct culinary terms are used and explained where relevantThe menu structure is correct in orderThe print type/font is clearly legibleElement 5: Evaluate menu successThe menu /dishes is evaluated using evaluation methods outlines in the instructionsThe feedback is collated and attachedThe feedback is interpreted correctlyA sales analysis is performed as a part of the evaluation strategyAdjust menu based on feedbacks and success Menu 4:________________Assessment CriteriaCommentSNYSSNYSElement 1: Identify customer requirementsThe type of customer relevant for the menu/establishment is identifiedThe cuisine style (s) are identifiedThe menu types used in the establishment are identifiedThe common popular items sold in the establishment are identifiedAn indicative pricing structure is provided for the basis of comparisonLiaise with other professionals to identify and confirm customer requirementsElement 2: Plan menusThe menu contains the number of dishes/choices as per instruction relevant for the menu typeThe dishes provided use a seasonal variety where relevantThe methods of cookery used for the dishes within one menu type provide variety and repetitions are avoidedThe colours within dishes and in a menu, type are appealingDishes within a menu type provide a variety of tastesDishes within a menu type provide a variety of different texturesMain dishes or menus provide an acceptable nutritional balance according to Australian Healthy guidelines for adultsThe dishes / menu type is/are suitable for the clientele identified in section 1Element 3: Cost menusEach commodity is listed in a standard recipe cardThe yield test values are established in a yield test sheetThe correct methods are used to calculate yields and net costsEach dish is costed in the standards recipe cardThe correct formulas are used for each type of calculationThe food cost for each dish does not exceed 34%The correct methods for calculating mark-up are usedThe profitability/maximum for each dish or menu is identifiedAll calculations are attached for reference as instructed for each menu typeElement 4: Write menu contentCommentSNYSSNYSThe menu/dish is written in an appealing way, creating interestThe key features in each dish/menu are clearly listedThe correct culinary terms are used and explained where relevantThe menu structure is correct in orderThe print type/font is clearly legibleElement 5: Evaluate menu successThe menu /dishes is evaluated using evaluation methods outlines in the instructionsThe feedback is collated and attachedThe feedback is interpreted correctlyA sales analysis is performed as a part of the evaluation strategyAdjust menu based on feedbacks and successMenu 5:________________Assessment CriteriaCommentSNYSSNYSElement 1: Identify customer requirementsThe type of customer relevant for the menu/establishment is identifiedThe cuisine style (s) are identifiedThe menu types used in the establishment are identifiedThe common popular items sold in the establishment are identifiedAn indicative pricing structure is provided for the basis of comparisonLiaise with other professionals to identify and confirm customer requirementsElement 2: Plan menusThe menu contains the number of dishes/choices as per instruction relevant for the menu typeThe dishes provided use a seasonal variety where relevantThe methods of cookery used for the dishes within one menu type provide variety and repetitions are avoidedThe colours within dishes and in a menu, type are appealingDishes within a menu type provide a variety of tastesDishes within a menu type provide a variety of different texturesMain dishes or menus provide an acceptable nutritional balance according to Australian Healthy guidelines for adultsThe dishes / menu type is/are suitable for the clientele identified in section 1Element 3: Cost menusEach commodity is listed in a standard recipe cardThe yield test values are established in a yield test sheetThe correct methods are used to calculate yields and net costsEach dish is costed in the standards recipe cardThe correct formulas are used for each type of calculationThe food cost for each dish does not exceed 34%The correct methods for calculating mark-up are usedThe profitability/maximum for each dish or menu is identifiedAll calculations are attached for reference as instructed for each menu typeElement 4: Write menu contentCommentSNYSSNYSThe menu/dish is written in an appealing way, creating interestThe key features in each dish/menu are clearly listedThe correct culinary terms are used and explained where relevantThe menu structure is correct in orderThe print type/font is clearly legibleElement 5: Evaluate menu successThe menu /dishes is evaluated using evaluation methods outlines in the instructionsThe feedback is collated and attachedThe feedback is interpreted correctlyA sales analysis is performed as a part of the evaluation strategyAdjust menu based on feedbacks and success Menu 6:________________Assessment CriteriaCommentSNYSSNYSElement 1: Identify customer requirementsThe type of customer relevant for the menu/establishment is identifiedThe cuisine style (s) are identifiedThe menu types used in the establishment are identifiedThe common popular items sold in the establishment are identifiedAn indicative pricing structure is provided for the basis of comparisonLiaise with other professionals to identify and confirm customer requirementsElement 2: Plan menusThe menu contains the number of dishes/choices as per instruction relevant for the menu typeThe dishes provided use a seasonal variety where relevantThe methods of cookery used for the dishes within one menu type provide variety and repetitions are avoidedThe colours within dishes and in a menu, type are appealingDishes within a menu type provide a variety of tastesDishes within a menu type provide a variety of different texturesMain dishes or menus provide an acceptable nutritional balance according to Australian Healthy guidelines for adultsThe dishes / menu type is/are suitable for the clientele identified in section 1Element 3: Cost menusEach commodity is listed in a standard recipe cardThe yield test values are established in a yield test sheetThe correct methods are used to calculate yields and net costsEach dish is costed in the standards recipe cardThe correct formulas are used for each type of calculationThe food cost for each dish does not exceed 34%The correct methods for calculating mark-up are usedThe profitability/maximum for each dish or menu is identifiedAll calculations are attached for reference as instructed for each menu typeElement 4: Write menu contentCommentSNYSSNYSThe menu/dish is written in an appealing way, creating interestThe key features in each dish/menu are clearly listedThe correct culinary terms are used and explained where relevantThe menu structure is correct in orderThe print type/font is clearly legibleElement 5: Evaluate menu successThe menu /dishes is evaluated using evaluation methods outlines in the instructionsThe feedback is collated and attachedThe feedback is interpreted correctlyA sales analysis is performed as a part of the evaluation strategyAdjust menu based on feedbacks and success

QUALITY: 100% ORIGINAL PAPER – NO PLAGIARISM – CUSTOM PAPER

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