SITHKOP002 Plan and cost basic menus | My Assignment Tutor

ASSESSMENT COVER SHEETSITHKOP002 Plan and cost basic menusNova Institute of TechnologyRTOID: 21984 CRICOS: 02856B ASSESSMENT COVER SHEETThis form is to be completed by the assessor and used as a final record of student competency. All student submissions including anyassociated checklists are to be attached to this cover sheet before placing on the students file. Student results are not to be enteredonto the Student Database unless all relevant paperwork is completed and attached to this form. Student NameStudent IDAssessor NameCompletionDateCourse NameCertificate III in Commercial CookeryCourse CodeSIT30816Unit NamePlan and cost basic menusUnit CodeSITHKOP002 FIRST ATTEMPT: ❑ SECOND ATTEMPT: ❑ Please attach the following student evidence to this formResultS = SatisfactoryNS = Not Yet SatisfactoryDNS = Did Not SubmitAssessment 1❑ Written AssessmentS | NYS | DNSAssessment 2❑ ProjectS | NYS | DNSAssessment 3❑ Written QuizS | NYS | DNSFinal Assessment Result for this unitC = Competent / NYC = Not Yet CompetentC / NYC Student Declaration: I acknowledge the assessment process has been explainedand agree to undertake assessment. I am aware of NIT’s appeals process, shouldthe need arise. I also understand that I must be assessed as ‘satisfactory’ in all partsof the assessment to gain a competent result for this unit of competency. I declarethat the work contained in this assessment is my own, except whereacknowledgement of sources is made. I understand that a person found responsiblefor academic misconduct will be subject to disciplinary action (refer to EnrolmentAcceptance Agreement).I give permission for a copy of my marked work to be retained and reproduced forthe purpose of review and validation.Student Signature: ____________________________Date: ____/_____/_____Assessor Feedback:__________________________________________________________________________________________Assessor Signature: ____________________________Date: ____/_____/_____ Administrative use only Entered onto Student Management Database❑ ________________DateInitials SITHKOP002 Plan and cost basic menus 1 | P a g e© Nova Institute of Technology V1.0 July 2020SITHKOP002 – QUIZ1. Why should customer requirements be considered when determining appropriate menu styles and types of menus?(Please tick the correct answers indicating True or False) TrueFalse1. A successful menu is one that is focussed on the business’ requirements rather than thecustomer.2. Different businesses will attract different types of customers and the menu must beconstructed accordingly.3. Whether you work in a bistro, club or à la carte restaurant, the expectations of customers willalways be the same.4. If price is the most important factor then you should produce simple, comparatively low-costdishes.5. In other establishments, the focus will be on quality and presentation of food and you willproduce fewer, more complex dishes which are more expensive. 2. Tick the customer information that a business would find useful when establishing a customer profile: 1. Age group2. Social background3. Education4. Gender5. Income level6. Buying power7. Occupation 3. Match the ethnic groups to the potential food preferences: ItalianBurgersFrenchPâtéUSAPizza/PastaIndianSpicy foodThaiTandoori 4. How did Escoffier’s invention of the “partie system” affect the production and quality procedures in commercialkitchens? The following statements are: (Please tick the correct answers indicating True or False) TrueFalse1. Escoffier invented the partie system that helped to speed up production and ensured a qualityproduct.2. Prior to his reorganisation of the kitchen, chefs were in charge of their dish, from theaccompanying vegetables to the sauce.3. The new brigades worked more efficiently through a production line process, which meant theycould serve large number of guests in a very limited time span, reflecting modern needs.4. Escoffier created the apprenticeship system and was the instigator of formal training.5. Escoffier created the chef’s uniform and left a wide range of cookbooks for the professional chefor dedicated hobby cook. SITHKOP002 Plan and cost basic menus 2 | P a g e© Nova Institute of Technology V1.0 July 20205. Many current trends in the Hospitality industry centre on environmental impacts and freshness of produce. How doesthis affect purchasing and the nutritional and economic aspects in menu planning? (Please tick the correct answers) 1. Using local produce and pairing dishes with local wines and beers is a way of reducing the amount ofpollution generated by transport.2. Using local produce and pairing dishes with local wines and beers has the benefit of promoting andsupporting the local community.3. Using fresh ingredients purchased on the day and preparing health-conscious dishes is no longer a trendamong chefs.4. Using all cuts of the animal, including the cheaper cuts and offal and choosing appropriate cookerymethods is a way of providing more affordable menu items, yet still allowing a reasonable profit.5. This also allows for wider menu variation by changing specials daily and also using interesting ingredientsthat may not be widely available in other areas.6. Seasonal produce is not an issue in Australia as the range of climates means that all produce is in seasonthroughout the year. 6. Match the menu type to what you must consider in terms of food cost and pricing: À la carteCheaper food cost due to simplicity of dishes. Higher revenue due to fast service timesand customer turnover. Not possible to charge high pricesTable d’hôteHigher charge per dish but may have higher food cost percentage. Customer may onlyhave one course but this may mean you get 2-3 settings per service periodBistro styleUsually lower food cost as portion control and waste is much better. Less skilled staffrequired for a shorter time period. On-selling, e.g. desserts, is not possible 7. Match the types of menus to the relevant features: 1. Static MenusThese are designed for particular foods available for a limited time.While Australia has most food items available all year around, chefs cantake advantage of the daily catch or difficult-to-get or seasonalcommodities.2. Specials MenusThese are developed to be repeated at regular intervals. For example ahospital might have a 21 day menu, after which time the menu isrepeated.3. Cycle MenusThese menus rarely change and provide the same food every day. Arange of items is usually offered but is limited overall. Fast food outlets,restaurant chains and institutional catering may use static menus forease of production, quality control measures and customerexpectations. 8. What are the advantages of cycle menus? Where would cycle menus ideally be used? (Please tick the correct answersindicating True or False) TrueFalse1. Staff will be able to produce the menu consistently after the first cycle and the menu can beproduced by less experienced staff.2. The cycle menu also allows for accurate food costing.3. The customers usually do not realise the repetition of the cycle since they may not bepresent once the cycle is repeated.4. Cycle menus can be adjusted on a seasonal basis to allow for different commodities.5. All establishments using cycle menus require a qualified head chef, whilst all other staff areusually unqualified.6. Cycle menus are ideal for resorts, institutional catering, cruise ships and any situation whereyou do not get repeat customers. SITHKOP002 Plan and cost basic menus 3 | P a g e© Nova Institute of Technology V1.0 July 20209. What are the advantages of a table d’hôte menu? What are the advantages if a combination of table d’hôte menu andà la carte menu is used in an establishment? Complete the following sentences from the drop-down menu: (Please tickthe correct answers indicating True or False) TrueFalse1. The advantage of a table d’hôte menu is the range of menu options available to your customers.2. In table d’hôte service more people can be served in a short time period and the staff involvedoften need a lower skill level.3. A combination of an à la carte menu and a table d’hôte menu can be very cost-effective for theestablishment.4. By-products from preparing à la carte items can be used as part of a table d’hôte item, e.g. if achicken suprême features on an à la carte menu, the leg and thigh could be used for a ballotineas a table d’hôte main course.5. Many establishments use a table d’hôte menu with limited choices parallel to their à la cartemenu, for this reason.6. Not only does this provide an attractively priced menu choice for the customer, it is also anexcellent option for the kitchen to reduce overheads and increase staff capacity. 10. Types of menus which are traditionally used in large Hospitality establishments include: (Please tick the correctanswers) 1. Breakfast Menus2. Brunch Menus3. Wedding Menus4. Tea Menus5. Coffee Menus6. Tapas Menus7. Degustation Menus 11. What is the purpose of breakfast buffets? What are the advantages of using a buffet set-up for breakfast? Thefollowing statements are: TrueFalse1. These are widely used in motels and guest houses where a small number of people attend forbreakfast.2. The food items are displayed in distinct sections and range from continental food items to hotcooked food.3. Often the beverages are also self-service except tea and coffee, which is poured by service staff.4. The buffet is broken into two distinct sections for ‘Continental’ and ‘Hot Breakfast’ and customerscan choose their personal preferences.5. This setup also allows for different styles of breakfast items for international visitors as they canhave a section with Japanese style breakfast of Miso soup and rice or Chinese congee and crullers. 12. Which aspects should be considered when serving cocktail foods for a function? What are the potential economicbenefits of cocktail foods? 1. Cocktail food is best served bite size so that the customer can put the item into their mouths in one bite2. It can be served either hot or cold3. The clever chef will use all leftover foods from staff meals to create interesting food compositions4. It can be made from any number of commodities and offers the opportunity to utilise smaller food itemssuch as trimmings and off cuts in good condition5. Cocktail foods are always served as a hot option6. Try wherever possible to eliminate bones, skewers and anything that must be collected after thecustomer has eaten SITHKOP002 Plan and cost basic menus 4 | P a g e© Nova Institute of Technology V1.0 July 202013. Generating menu ideas must be a planned process. Key aspects for considerations include: (Please tick the correctanswers) 1. Have you consulted with other staff?2. Does the menu reflect the style of the restaurant?3. Does it consider the needs of local clientele and tourists?4. Is the menu doable with the equipment and staff at hand?5. Does the menu appeal to the specific purpose such as a wedding?6. Does the menu fulfil nutritional aspects?7. Does the menu cater to the needs of every potential client in your local area? 14. What is the aim of the Australian Guide to Healthy Eating? Complete the following sentences from the drop-downmenu: (Please tick the correct answers indicating True or False) TrueFalse1. The guide aims to help Australians choose a healthy diet using a variety of foods.2. The guide applies to most people, except adults and people on diets.3. Selecting the number of servings of food appropriate to age and gender, from each food groupidentified in the guide will ensure provision of adequate amounts of each essential nutrient tomaintain health. 15. Nutritional aspects which should be considered when planning menus for children and adolescents according to theAustralian Guide to Healthy Eating include: (Please tick the correct answers indicating true or false) TrueFalse1. Eat plenty of vegetables, legumes and fruits.2. Eat plenty of cereals (including breads, rice, pasta and noodles), preferably wholegrain.3. Include lean meat, fish, poultry and/or alternatives.4. Snacks and sweets should not exceed 15% of the recommended daily required food intake.5. Include milks, yoghurts, cheese and/or alternatives.6. Reduced-fat milks are suitable for young children under 2 years, because of their low energy needs.7. Reduced-fat milk varieties should not be encouraged for older children and adolescents. 16. Imagine these 5 dishes are served as a fixed menu. Place the dishes into correct order according to the 5 course menusequence: Step 1Baked Peach CrumbleStep 2Beef Fillet “Wellington”Step 3Duck Paté with Lavash BreadStep 4Tangelo Sorbetstep 5Fish Fillet “Sailor Style” 17. Match the aspects which must be considered when planning and writing a menu to the correct explanations: ColourAvoid using just one cookery method. Serve a grilled steak with fried potatoes and glazedvegetables or fresh salads. This will also enhance the taste, flavours and coloursTextureVary your ingredients as much as possible within the menu and individual dishes. Thisprovides for interesting combinations and gives a wide choice to the customerFlavourBalance your flavours within the menu or on the one plate. Spicy items will dominate thepalate and should not be served first if lighter items followCookery methodExplain any foreign terms and use clear descriptions of ingredients and cooking methodsIngredientsProvide a range of colours within each dish and within menus. Consider that the “eye eatsfirst and you never get a second chance at a first impression”Naming the dishVary the textures of the products within a menu and on the individual plate. Soft,crunchy, crisp items create natural contrasts and enhance the eating experience SITHKOP002 Plan and cost basic menus 5 | P a g e© Nova Institute of Technology V1.0 July 202018. How can you ensure balance and consistency of individual dishes? Which measures can help to achieve this? Completethe following sentences from the drop-down menu: (Please tick the correct answers indicating True or False) TrueFalse1. Balancing an individual dish is often quite simple and chefs tend to overdo recipe development.2. Many chefs cook by feel and this can lead to inconsistencies within the establishment.3. Use standard recipes that include a picture of the finished dish, which make it easy to see what isexpected.4. Establish the habit of “visualising” the dish or menu and then do a trial dish before serving it toyour customers.5. Consider the balance of the dish or menu, cross-reference with your colleagues and obtainregular customer feedback. 19. The cost of commodities varies. What actions does a chef need to take to maintain or maximise profits accordingly?(Please tick the correct answers indicating True or False) 1. The menu and pricing must also take into account the variations in cost of labour above all else.2. Meat, vegetables and seafood prices fluctuate according to their seasonal availability and demand.3. If demand is high the prices will become cheaper.4. For example, seafood is always cheaper at Christmas time, meat prices during droughts will decline asfarmers need to sell their stock.5. It is very important to reflect these rises in the costing structure of your menu.6. A clever chef will choose low cost, high quality commodities and appropriate cookery methods tomaximise profits. 20. What is a sales mix? Why should this be analysed frequently? The following statements are: (Please tick the correctanswers indicating True or False) TrueFalse1. Sales mix is an important component of menu planning as you can use it to analyse customerpreferences.2. Sales mix also allows you to balance high cost dishes such as oysters with low cost dishes such aspumpkin soup.3. The sales mix needs to be reviewed annually to assess the popularity of dishes and their overallperformance on the menu.4. If you have a menu item that is not ordered enough you must remove it from the menu.5. If a dish is ordered insufficiently you need to investigate whether the dish is too expensive, is toounusual or is not suitable for the season. 21. The following statements relating to the key consideration for supplies when writing a menu are: (Please tick thecorrect answers indicating True or False) TrueFalse1. Once we have explored the menu type and service style, we need to explore which commoditiesare readily available from wholesalers, local producers and markets.2. Fresh produce is usually most expensive when in season.3. You must consider how long a menu will be in place and whether the ingredients will be availableat a reasonable price for that period.4. Decisions must be made to ensure consistent quality of all menu items and to avoid negativebudget impacts if a menu needs to be changed or amended.5. You may go to the markets first thing in the morning and select the produce and develop themenu on the basis of the available products.6. If you develop a good rapport with your suppliers they will provide you with the best productavailable, to help ensure a good quality menu. SITHKOP002 Plan and cost basic menus 6 | P a g e© Nova Institute of Technology V1.0 July 202022. The following impacts must be considered when planning a menu to ensure profitability: (Please tick the correctanswers) 1. Correct ordering2. Stock control3. Convenience food alternatives4. Waste minimisation5. Food costs6. Yield testing7. Time management8. Workflow9. Staff costs 23. The following aspects for waste minimisation and yield testing must be considered when planning and costing menus:(Please tick the correct answers indicating True or False) TrueFalse1. Average waste percentages are good indicators for how much food you need to order.2. For example, if you are peeling carrots and cut them into batons, you must account for the wastewhen ordering.3. Reusing offcuts and trimmings in other dishes helps to reduce food costs overall.4. Peeling loss and trimming loss will increase with inferior product or bad work practices.5. If you need 70g of cut carrots per serve at 30% waste, you would need to order 100g per serve.6. Waste percentages would have a lower impact if you use meat or seafood, as you simply reducethe actual portion sizes.7. Portion control is important for costing, consistency and customer satisfaction. If the steak is adifferent size each time a customer comes to the establishment, for the same price, it likely willresult in a disgruntled customer. 24. Match the term to the relevant formula: Retail priceRetail Price – Cost of GoodsMarkup($ Retail – $ Cost) divided by $ RetailCost of GoodsCost of Goods + MarkupMargin %Retail Price – Markup 25. The following examples for calculating the mark-up and calculation factor for a product are: (Please tick the correctanswers) 1. Markup is the difference between your purchase price and your sales price.2. If a bottle of wine costs you $10.00 and you sell it for $40.00 then you have a markup of $30.00 whichequals 300%.If the markup percentage is 200 % and an item costs $20.00 the sales price is calculated as: 100% ($20.00)+ 200% ($40.00) = $ 60.00.3. If the markup for a product is 275% the calculation factor to determine the sales price is 3.75.4. If the markup for a product is 300% the calculation factor to determine the sales price is 4.5. If a product costs $12.00 and the markup is 300%, then the sales price is $36.00. SITHKOP002 Plan and cost basic menus 7 | P a g e© Nova Institute of Technology V1.0 July 202026. Once all menu factors, costs and processes have been established, you will need to write and finalise the actual menu.Key points for selecting resources, format, print, style and correct descriptions include: (Please tick the correct answersindicating True or False) TrueFalse1. The printed format of your menu will determine the pricing of all dishes.2. Remember that printed menus convey an initial impression of the establishment so it is importantthat they appear professional.3. A well written and balanced menu can bring in far more money than a poorly written andconstructed one.4. Select the most suitable paper, artwork and print according to underline the establishment styleand menu format.5. The print should be easy to read, spelled correctly, grammatically correct and reflect the theme ofthe restaurant.6. A modern Australian restaurant may choose their language according to their needs, e.g. “escalopeof veal Vienna-style” instead of “Viennese schnitzel”.7. Classical dishes can be described in any way you want, e.g. Viennese schnitzel can be made withveal, pork or chicken. 27. Once a menu has been implemented it is essential to review its success. The following options could be used: (Pleasetick the correct answers) 1. Formal questionnaires2. Advertorials3. Informal feedback4. Direct feedback5. Supplier comments6. Marketing and advertising7. Reviews 28. Match the method used for feedback to the correct examples: InformalfeedbackCan be collected by inviting key suppliers for a free meal. This allows them to see what youdo with their produce, it also might alert them to other produce that they may be able tosource for you.DirectfeedbackCan be supplied by external bodies such as Restaurant and Catering Awards, Gault & Millau,Michelin, The Good Food Guide, Urbanspoon, tripadvisor or local newspaper reviews. Thesecan have considerable impact on the business both in a positive and negative sense.SuppliercommentsCan be gained by the chef if s/he goes into the restaurant after the main courses have beenserved to talk to clients in person. This can be scary initially but also builds rapport with loyalcustomers and can make the restaurant a “home away from home”.ReviewsCan be gained through debriefing sessions at the end of service, sample tastings of newmenu items and managers or staff sitting down as customers to experience the food andservice first hand.InternalfeedbackIs gained by service staff where they ask the guests during service or as they clear whetherthey enjoyed the meal and then relay the information to the kitchen or relevant manager. 29. When evaluating a menu, the following factors can assist to improve food costs and yields: (Please tick the correctanswers) 1. Items with high food costs can also have high food cost percentages. To allow for this you should also haveitems with very low food costs and therefore low food cost percentages.2. The best option in menu planning is to avoid high food cost items to ensure high profit margins.3. Salads and desserts are often included on menus as they have low food costs and can balance moreexpensive items in the overall food cost percentage. SITHKOP002 Plan and cost basic menus 8 | P a g e© Nova Institute of Technology V1.0 July 2020 4. Menu items with high food cost percentages are commonly used by upmarket establishments as these canabsorb losses.5. Other factors to consider are the use of cheaper meat cuts and different varieties of vegetables which canprovide larger profit margins by employing different preparation and cooking techniques.6. Alternatively many vegetable offcuts can be used for individual flans decorated with a turned vegetable orby exploring the more traditional recipes which were used for vegetables during the past decades. 30. Evaluation of the effectiveness of a menu and individual components could include the following measures: (Please tickthe correct answers indicating True or False) TrueFalse1. Evaluating yield management to get a clear indication of the profitability of the individual dishes andthe menu as a whole.2. Sales records showing sales over a given period of time are very helpful to evaluate popularity andeven periods where sales tend to be higher or lower.3. Another option could include to have all groceries on a databank that is updated regularly and islinked to all the Standard Recipe Cards (SRCs), updating the prices throughout the system.4. Providing for generous variables in recipe cards as chefs need to be able to cook creatively with flair.5. Evaluating waste control.6. Evaluating menu costs through precise recipes or SRCs or database. Assessment Activity 1 1 | P a g eSITHKOP002 Plan and cost basic menus© Nova Institute of Technology V1.0 July 20Assessment Task 1SITHKOP002 Plan and cost basic menusWritten TestAssessment Submission details:1. Please include following details on the top of your assessment:• Your Name• Your Student Id• Your Trainer’s name• Title of your Assessment• Assessment Due Date• Actual Submission DatePlease Note: Any changes in the assessment due date must be approved by your trainer.2. This assessment can be hand written or in Microsoft word format. Following settings should be made forthis assignment to keep consistency among all the assessments: Body textPage setup• Font: Times New Roman• Font size: 12 point• Line spacing: Double• Text style: Normal• Top: 2.54 cm• Bottom: 2.54 cm• Left: 3.17 cm• Right: 3.17 cm• Header: 1.25 cm• Footer: 1.25 cm 3. If hand written assessments are submitted, hand writing needs to be clear and legible.4. Do not forget to attach the Cover Sheet at the front of the assessment.5. Make sure you have signed the Cover sheet to declare this is your own work.6. You can e-mail this assessment to your trainer’s e-mail address with following details:In ‘subject’ mention your ‘student Id – Your name’.Achieving Competence:To be deemed competent in this assessment you must:• Correctly address all of the assessment requirements as described in this task• Correctly address all of the submission instructions• Successfully complete the Assessment Questions• Submit assessment on or before the due date with an assessment cover sheetAssessment Activity 1 2 | P a g eSITHKOP002 Plan and cost basic menus© Nova Institute of Technology V1.0 July 20Performance objective:You need to answer the entire questions using information given to you from class and from your coursematerial.Assessment description:You must provide a response to all questions in assessment Questions section.Assessment Questions: Checkpoint 1Question 1: Why should customer requirements be considered when determining appropriate menu styles andtypes of menus?Question 2: What are the two key questions in business planning to establish your product and services?Question 3: List 5 elements of detailed customer information that a business would find beneficial forestablishing a customer profile? Assessment Activity 1 3 | P a g eSITHKOP002 Plan and cost basic menus© Nova Institute of Technology V1.0 July 20 Question 4: Provide an example of food preferences for each of the following ethnic groups?Thai –French –USA –Indian –Italian –Checkpoint 2Question 5: How did Escoffier’s invention of the “partie system” affect the production and quality procedures incommercial kitchens?Question 6: Many current trends in the hospitality industry centre on environmental impacts and freshness ofproduce. List 4 examples of how this affects purchasing and the nutritional and economic aspects in menuplanning?Question 7: Which aspects do you need to consider in terms of food cost and pricing when choosing thefollowing menu types?À la carte –Table d’hôte –Bistro style – Assessment Activity 1 4 | P a g eSITHKOP002 Plan and cost basic menus© Nova Institute of Technology V1.0 July 20 Question 8: What are the typical features of the following menus?1. Static Menus –2. Specials Menus –3. Cycle Menus –Question 9: What are the advantages of cycle menus? Where would cycle menus ideally be used? Assessment Activity 1 5 | P a g eSITHKOP002 Plan and cost basic menus© Nova Institute of Technology V1.0 July 20 Checkpoint 3Question 10: What are the advantages of a table d’hôte menu? What are the advantages if a combination oftable d’hôte menu and à la carte menu is used in an establishment?Question 11: List 5 different types of menus which are traditionally used in larger establishments in thehospitality industry?Question 12: What is the purpose of breakfast buffets? What are the advantages of using a buffet set-up forbreakfast?Question 13: Which aspects should be considered when serving cocktail foods for a function? What are thepotential economic benefits of cocktail foods? Assessment Activity 1 6 | P a g eSITHKOP002 Plan and cost basic menus© Nova Institute of Technology V1.0 July 20 Checkpoint 4Question 14: Generating menu ideas must be a planned process. List 6 key aspects which must be considered?Question 15: What is the aim of the Australian Guide to Healthy Eating?Question 16: List 5 nutritional aspects which should be considered when planning menus for children andadolescents according to the Australian Guide to Healthy Eating include? Assessment Activity 1 7 | P a g eSITHKOP002 Plan and cost basic menus© Nova Institute of Technology V1.0 July 20 Question 17: List 6 aspects of the catering cycle you need to check once you design a menu to ensurecontinuous planning needs are met?Question 18: Imagine these 5 dishes are served as a fixed menu. Place the dishes into correct order according tothe 5 course menu sequence?Tangelo SorbetFish Fillet “Sailor Style”Baked Peach CrumbleDuck Paté with Lavash BreadBeef Fillet “Wellington”Question 19: Which details for the following aspects of dishes must be considered when planning and writing amenu?Colour –Texture –Flavour –Cookery method – Assessment Activity 1 8 | P a g eSITHKOP002 Plan and cost basic menus© Nova Institute of Technology V1.0 July 20 Ingredients –Naming the dish –Question 20: How can you ensure balance and consistency of individual dishes? Which measures can help toachieve this?Checkpoint 5Question 21: The cost of commodities varies. What actions does a chef need to take to maintain or maximiseprofits accordingly? Assessment Activity 1 9 | P a g eSITHKOP002 Plan and cost basic menus© Nova Institute of Technology V1.0 July 20 Question 22: What is a sales mix? Why should this be analysed frequently?Question 23: Which factors relating to supplies do you need to consider when planning a menu? What is therole of suppliers to help ensure consistent supplies?Question 24: List 6 impacts which must be considered when planning a menu to ensure profitability? Assessment Activity 1 10 | P a g eSITHKOP002 Plan and cost basic menus© Nova Institute of Technology V1.0 July 20 Question 25: List 6 aspects for waste minimisation and yield testing which must be considered when planningand costing menus?Checkpoint 6Question 26: Which of the following are the correct formulae to calculate food cost, food cost percentage andsales price?Food Cost = Quantity x Unit CostFood Cost = Sales Price : Purchase priceFood Cost % = Food Cost : Sales Price x 100Food Cost % – Food Cost x Sales Price : 100Sales Price = Targeted Food Cost Percentage x Food Cost : 100Sales Price = Food Cost : Targeted Food Cost Percentage x 100Question 27: What are the formulae to calculate the following details?Retail price =Markup =Cost of Goods =Margin % =Question 28: The following examples for calculating the mark-up and calculation factor for a product are:Indicate true or false?Markup is the difference between your purchase price and your Sales Price.If a bottle of wine costs you $10.00 and you sell it for $40.00 then you have a markup of$30.00 which equals 300%.If the markup percentage is 200 % and an item costs $20.00 the sales price is calculatedas: 100% ($20.00) + 200% ($40.00) = $ 60.00.If the markup for a product is 275% the calculation factor to determine the Sales Price is2.75.If the markup for a product is 300% the calculation factor to determine the Sales Price is4. Assessment Activity 1 11 | P a g eSITHKOP002 Plan and cost basic menus© Nova Institute of Technology V1.0 July 20 If a product costs $12.00 and the markup is 300%, then the sales price is $36.00.Question 29: When costing a menu, the overall food cost must take into account items with higher and lowerfood cost percentages. Provide an example of how is this achieved?Question 30: Once all menu factors, costs and processes have been established, you will need to write andfinalise the actual menu. Describe 5 considerations when selecting resources, format, print, style and correctitem descriptions?Checkpoint 7Question 31: Once a menu has been implemented it is essential to review its success. List 5 options which couldbe used? Assessment Activity 1 12 | P a g eSITHKOP002 Plan and cost basic menus© Nova Institute of Technology V1.0 July 20 Question32: Provide an example for each of the following feedback methods?Informal feedback –Direct feedback –Supplier comments –Reviews –Internal feedback –Question 33: Provide 3 examples of methods which can assist to improve food costs and yields when evaluatinga menu?Question 34: Provide 3 examples of methods which could be used to evaluate the effectiveness of a menu? Assessment Activity 2 1 | P a g eSITHKOP002 Plan and cost basic staff menus© Nova Institute of Technology V1.0 July 20Assessment Task 2SITHKOP002 Plan and cost basic staff menusAssessment Submission details:1. Please include following details on the top of your assessment:• Your Name• Your Student Id• Your Trainer’s name• Title of your Assessment• Assessment Due Date• Actual Submission DatePlease Note: Any changes in the assessment due date must be approved by your trainer.2. This assessment can be hand written or in Microsoft word format. Following settings should be made forthis assignment to keep consistency among all the assessments: Body textPage setup• Font: Times New Roman• Font size: 12 point• Line spacing: Double• Text style: Normal• Top: 2.54 cm• Bottom: 2.54 cm• Left: 3.17 cm• Right: 3.17 cm• Header: 1.25 cm• Footer: 1.25 cm 3. If hand written assessments are submitted, hand writing needs to be clear and legible.4. Do not forget to attach the Cover Sheet at the front of the assessment.5. Make sure you have signed the Cover sheet to declare this is your own work.6. You can e-mail this assessment to your trainer’s e-mail address with following details:In ‘subject’ mention your ‘student Id – Your name’.Achieving Competence:To be deemed competent in this assessment you must:• Correctly address all of the assessment requirements as described in this task• Correctly address all of the submission instructions• Successfully complete the Assessment Questions• Submit assessment on or before the due date with an assessment cover sheetAssessment Activity 2 2 | P a g eSITHKOP002 Plan and cost basic staff menus© Nova Institute of Technology V1.0 July 20Performance objective:The purpose of this assessment is to assess your ability to complete tasks outlined in elements and performancecriteria of this unit in the context of the job role, and:a) identify and evaluate the food preferences of customer groups with differing characteristics and use toinform menu planningb) develop and cost each of the following menu types based on above information:o à la carteo buffeto cyclicalo degustationo ethnico seto table d’hôteo seasonalc) evaluate success of the above menus by obtaining at least two of the following types of feedback:o customer satisfaction discussions with:▪ customers▪ employees during the course of each business dayo customer surveyso improvements suggested by:▪ customers▪ managers▪ peers▪ staff▪ supervisors▪ supplierso regular staff meetings that involve menu discussionso seeking staff suggestions for menu itemsd) develop the above menus within commercial time constraints, demonstrating:o use of balanced variety of dishes and ingredientso methods for determining costs of supply for ingredientso methods and formulas for calculating portion yields and costs from raw ingredientso methods for responding to feedback and adjusting menuso methods for achieving desired profit margins, mark-up procedures and rateso use of different types and styles of menus for dishes or food production rangesAssessment description:Plan, cost, write and evaluate each of the following menu types. The instructions on the following pages outlinethe specific task requirements.The following formulas are relevant for this assessment:Assessment Activity 2 3 | P a g eSITHKOP002 Plan and cost basic staff menus© Nova Institute of Technology V1.0 July 20 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 PriceMenu to be developedMenu type (all requiredoverall)Evaluation of each menu (use at least 2 methodsoverall)Menu 1:RTO to completeRecipe Source: FuturaGroup, e-coach recipesSITHKOP002No. of serves:……………………………………à la cartebuffetcyclicaldegustationethnicset, table d’hôteseasonalcustomer satisfaction discussionscustomer surveysimprovements suggested by:• customers• managers• peers• staff• supervisors• suppliersregular staff meetings that involve menu discussionsseeking staff suggestions for menu itemsMenu 2:RTO to completeRecipe Source: FuturaGroup, e-coach recipesSITHKOP002No. of serves:……………………………………à la cartebuffetcyclicaldegustationethnicset, table d’hôteseasonalcustomer satisfaction discussionscustomer surveysimprovements suggested by:• customers• managers• peers• staff• supervisors• suppliersregular staff meetings that involve menu discussionsseeking staff suggestions for menu itemsMenu 3:RTO to completeRecipe Source: FuturaGroup, e-coach recipesSITHKOP002No. of serves:……………………………………à la cartebuffetcyclicaldegustationethnicset, table d’hôteseasonalcustomer satisfaction discussionscustomer surveysimprovements suggested by:• customers• managers• peers• staff• supervisors• suppliersregular staff meetings that involve menu discussionsseeking staff suggestions for menu itemsMenu 4:RTO to completeRecipe Source: Futuraà la cartebuffetcyclicaldegustationcustomer satisfaction discussionscustomer surveysimprovements suggested by: Assessment Activity 2 4 | P a g eSITHKOP002 Plan and cost basic staff menus© Nova Institute of Technology V1.0 July 20 Group, e-coach recipesSITHKOP002No. of serves:……………………………………ethnicset, table d’hôteseasonal• customers• managers• peers• staff• supervisors• suppliersregular staff meetings that involve menu discussionsseeking staff suggestions for menu itemsMenu 5:RTO to completeRecipe Source: FuturaGroup, e-coach recipesSITHKOP002No. of serves:à la cartebuffetcyclicaldegustationethnicset, table d’hôteseasonalcustomer satisfaction discussionscustomer surveysimprovements suggested by:• customers• managers• peers• staff• supervisors• suppliersregular staff meetings that involve menu discussionsseeking staff suggestions for menu itemsMenu 6:RTO to completeRecipe Source: FuturaGroup, e-coach recipesSITHKOP002No. of serves:à la cartebuffetcyclicaldegustationethnicset, table d’hôteseasonalcustomer satisfaction discussionscustomer surveysimprovements suggested by:• customers• managers• peers• staff• supervisors• suppliersregular staff meetings that involve menu discussionsseeking staff suggestions for menu itemsMenu 7:RTO to completeRecipe Source: FuturaGroup, e-coach recipesSITHKOP002No. of serves:à la cartebuffetcyclicaldegustationethnicset, table d’hôteseasonalcustomer satisfaction discussionscustomer surveysimprovements suggested by:• customers• managers• peers• staff• supervisors• suppliersregular staff meetings that involve menu discussionsseeking staff suggestions for menu items Question 1: Identifying the customer and customer preferences for creating menus. The responses you providefor 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 ofcuisine that is used and the menu type or different menu types which are being used. Provide an overview ofwhich entrées, main courses, desserts and specials are the best sellers and what are the approximate price rangesfor these.Assessment Activity 2 5 | P a g eSITHKOP002 Plan and cost basic staff menus© Nova Institute of Technology V1.0 July 20 a) Type of customers – Provide a descriptionb) Cuisine style(s) used in the establishmentc) Menu Types used in the establishmentd) Best-selling menu itemsExampleCostBread/ starterEntréeSoupMainDessertSpecial/Other Menu 1 – Plan an à la carte menu.A. Your menu must contain at least 3 choices each for:➢ Entrées➢ Soups➢ Main Courses➢ Desserts➢ Additionally, provide 1 vegetarian entrée and 1 vegetarian option for a main courseB. The dishes must provide a balanced variety on offer and within the courses offered including thefollowing:o colourso cooking methodso delicaciesAssessment Activity 2 6 | P a g eSITHKOP002 Plan and cost basic staff menus© Nova Institute of Technology V1.0 July 20o flavourso nutritional valueso presentationo seasonally available ingredientso tasteso texturesC. The dishes you plan for the menu must fit the customer profile you have described in question 1, andmeet a price level that matches what you currently have on offer in the establishment.D. Draft ideas for each of the dishes listed in A., present these to your chef/colleagues or trainer and obtainfeedback. Document what the feedback entailed and what you will change as a result. Attach this draftand comments to this assessment marked “Menu 1”E. Establish standard recipe cards for each dish, listing the ingredients and required quantities.F. Establish a yield test sheet for all ingredients, using the attached template “Yields” and calculate the netyields, and net costs.G. Finalise the standard recipe cards for each dish and cost each dish based on a ‘per serve/per person’price based on a food cost not exceeding 34% for each dish – Adjust menu items accordingly.H. Identify the dishes that feature best in terms of profitability.I. 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 featuresand ingredients▪ Use correct culinary terms, language and grammar relevant to the style of cuisineJ. Once implemented , obtain feedback for the success of the menu using a methods outlined in the tasksection above and attach the feedback to this assessment marked “Menu 1”K. Which dishes sold most? What is the food cost of the à la carte dishes overall based on the sales figuresat the time of the review?Menu 2 – Plan a buffet menu.A. Define the type of buffet theme or style you will plan, and include suitable dishes typically included forsuch a buffet including provisions for all courses in your buffet menu.B. The dishes must provide a balanced variety on offer and within the courses offered including thefollowing:o colourso cooking methodso delicacieso flavourso nutritional valueso presentationo seasonally available ingredientso tasteso texturesC. Draft ideas for each of the dishes listed in A., present these to your chef/colleagues or trainer andobtain feedback. Document what the feedback entailed and what you will change as a result. Attachthis draft and comments to this assessment marked “Menu 2”D. Establish standard recipe cards for each dish, listing the ingredients and required quantities.E. Establish a yield test sheet for all ingredients, using the attached template “Yields” and calculate thenet yields, and net costs.F. Finalise the standard recipe cards for each dish and cost each dish. The food cost for this buffetmust not exceed 30%. The cost per person need to fit the profile of your establishment you haveidentified in Question 1 of this assessment.G. Identify the dishes that feature best in terms of profitability.H. Write the menu using an attractive font of your choice, no smaller than size 12.Assessment Activity 2 7 | P a g eSITHKOP002 Plan and cost basic staff menus© Nova Institute of Technology V1.0 July 20▪ Ensure each dish is described accurately and in an appealing manner and true in its features andingredients▪ Use correct culinary terms, language, and grammar relevant to the style of cuisineI. Once implemented, obtain feedback for the success of the menu using a method outlined in thetask section above and attach the feedback to this assessment marked “Menu 2”J. Which dishes were most popular? Which dishes would you remove from the buffet in future – forwhich reasons?Menu 3 – Plan a cyclical menu.A. Plan a cyclical menu to run over 1 week, lunch or dinner to cater for participants of a 1-week HACCPseminar with a company next door. The menu must include 3 courses at a set price of $25.00 per personand a food cost not exceeding 32%. The seminar is of a duration of 1-week Monday to Friday and is heldconsecutively over 2 months.B. The dishes must provide a balanced variety on offer and within the courses offered including thefollowing:o colourso cooking methodso delicacieso flavourso nutritional valueso presentationo seasonally available ingredientso tasteso texturesC. Draft ideas for each of the dishes listed in A., present these to your chef/colleagues or trainer and obtainfeedback. Document what the feedback entailed and what you will change as a result. Attach this draftand comments to this assessment marked “Menu 3”D. Establish standard recipe cards for each dish, listing the ingredients and required quantities and costthese to meet the required margins set out in A.E. Establish a yield test sheet for all ingredients, using the attached template “Yields” and calculate the netyields, and net costs.F. Identify the dishes that feature best in terms of profitability.G. 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 featuresand ingredients.▪ Use correct culinary terms, language, and grammar relevant to the style of cuisineH. Once implemented, obtain feedback for the success of the menu using a method outlined in the tasksection above and attach the feedback to this assessment marked “Menu 3”I. Which dishes were most popular? Which dishes were most profitable? What other options could youuse for future cyclical menus to reduce your food cost whilst ensuring customer satisfaction?Menu 4 – Plan a degustation menu.A. Plan a degustation menu comprising of at least 5 courses and offering 2 main course options. The foodcost must not exceed 34 %. The maximum cost shall be in proportion to the client information andcurrent prices for meals as identified in question 1.B. The dishes must provide a balanced variety on offer and within the courses offered including thefollowing:o colourso cooking methodso delicacieso flavoursAssessment Activity 2 8 | P a g eSITHKOP002 Plan and cost basic staff menus© Nova Institute of Technology V1.0 July 20o nutritional valueso presentationo seasonally available ingredientso tasteso texturesC. Draft ideas for each of the dishes listed in A., present these to your chef/colleagues or trainer and obtainfeedback. Document what the feedback entailed and what you will change as a result. Attach this draftand comments to this assessment marked “Menu 4”D. Establish standard recipe cards for each dish, listing the ingredients and required quantities, which mustreflect the portion sizes for a degustation menu based on the number of courses provided.E. Establish a yield test sheet for all ingredients, using the attached template “Yields” and calculate the netyields, and net costs.F. Identify the dishes that feature best in terms of profitability.G. 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 featuresand ingredients.▪ Use correct culinary terms, language and grammar relevant to the style of cuisineH. Once implemented , obtain feedback for the success of the menu using a methods outlined in the tasksection above and attach the feedback to this assessment marked “Menu 4”I. What was the feedback received, and accordingly what should be improved for a degustation menu inthe future?Menu 5 – Plan an ethnic menu.A. Plan an ethnic menu of your choice suitable to the customer profile /establishment you have identifiedin question 1. The menu needs to include 3 courses. The food cost must not exceed 28%.B. The dishes must provide a balanced variety on offer and within the courses offered including thefollowing:o colourso cooking methodso delicacieso flavourso nutritional valueso presentationo seasonally available ingredientso tasteso texturesC. Draft ideas for each of the dishes listed in A., present these to your chef/colleagues or trainer and obtainfeedback. Document what the feedback entailed and what you will change as a result. Attach this draftand comments to this assessment marked “Menu 5”D. Establish standard recipe cards for each dish, listing the ingredients and required quantities.E. Establish a yield test sheet for all ingredients, using the attached template “Yields” and calculate the netyields, and net costs.F. Identify the dishes that feature best in terms of profitability and make adjustments to meet the foodcost requirements set out in A.G. 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 featuresand ingredients.▪ Use correct culinary terms, language and grammar relevant to the style of cuisineH. Once implemented , obtain feedback for the success of the menu using a methods outlined in the tasksection above and attach the feedback to this assessment marked “Menu 5”Assessment Activity 2 9 | P a g eSITHKOP002 Plan and cost basic staff menus© Nova Institute of Technology V1.0 July 20I. What was the feedback received, and accordingly what should be improved when planning futureethnic menus in the future?Menu 6 – Plan a set /table d’hôte menu.A. Plan a set or table d’hôte menu of your choice suitable to the customer profile /establishment you haveidentified in question 1. The menu needs to include 3 courses and may have a choice for each course.The food cost must not exceed 30% and could potentially make use of any by-products you haveidentified in e.g. your à la carte menu (Menu 1) or degustation menu (Menu 4)B. The dishes must provide a balanced variety on offer and within the courses offered including thefollowing:o colourso cooking methodso delicacieso flavourso nutritional valueso presentationo seasonally available ingredientso tasteso texturesC. Draft ideas for each of the dishes listed in A., present these to your chef/colleagues or trainer and obtainfeedback. Document what the feedback entailed and what you will change as a result. Attach this draftand comments to this assessment marked “Menu 6”D. Establish standard recipe cards for each dish, listing the ingredients and required quantities, which mustreflect the portion sizes for courses within a menu.E. Establish a yield test sheet for all ingredients, using the attached template “Yields” and calculate the netyields, and net costs.F. Identify the dishes that feature best in terms of profitability and make adjustments to meet the foodcost requirements set out in A.G. 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 featuresand ingredients.▪ Use correct culinary terms, language and grammar relevant to the style of cuisineH. Once implemented , obtain feedback for the success of the menu using a methods outlined in the tasksection above and attach the feedback to this assessment marked “Menu 6”I. What was the feedback received, and accordingly what needs to be improved when planning future setor table d’hôte menus in the future?Menu 7 – Plan a seasonal menu.A. Plan a seasonal menu, relevant to the time of the year/month and the region where you undertake thisassessment. Your menu may include e.g. dishes for a game season, fresh berries in season, in conjunctionwith dishes paired to new wines released or similar. Your menu needs to comprise of a selection of specialitydishes using seasonal produce as a specials menu or a complete menu using at least 4 courses. The food costshall not exceed 31% for any dish, and the menu should be in line with the characteristics you have providedin Question 1 of this assessment.B. The dishes must provide a balanced variety on offer and within the courses offered including the following:o colourso cooking methodso delicacieso flavourso nutritional valuesAssessment Activity 2 10 | P a g eSITHKOP002 Plan and cost basic staff menus© Nova Institute of Technology V1.0 July 20o presentationo seasonally available ingredientso tasteso texturesC. Draft ideas for each of the dishes listed in A., present these to your chef/colleagues or trainer and obtainfeedback. Document what the feedback entailed and what you will change, accordingly. Attach this draft andcomments to this assessment marked “Menu 7”D. Establish standard recipe cards for each dish, listing the ingredients and required quantities.E. Establish a yield test sheet for all ingredients, using the attached template “Yields” and calculate the netyields, and net costs.F. Cost each dish and identify the profitability of each menu item. Make adjustment s to meet the requirementsset out in A.G. 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 andingredients.▪ Use correct culinary terms, language and grammar relevant to the style of cuisineH. Once implemented , obtain feedback for the success of the menu using a methods outlined in the tasksection above and attach the feedback to this assessment marked “Menu 7”I. What was the feedback received, and accordingly what needs to be improved or changed?Workflow plan© Nova Institute of Technology Workflow Plan/End of Service Procedures/De-BriefTimeTask (description)Equipment & WHSCommunication (Who, AboutWhat?)End of Service Procedures/Reporting RequirementsEquipment/SystemsCommunication (Who, AboutWhat?)Post Service De-BriefEquipment/SystemsCommunication (Who, AboutWhat?) Assessment Evaluation Tool AT 1 1 | P a g eSITHKOP002 Plan and cost basic menus© Nova Institute of Technology V1.0 July 20Assessment Evaluation Tool Unit Code & Unit NameSITHKOP002 Plan and cost basic menusAssessment TypeWritten task & QuizAssessment NameAT 1Student’s name & IDIs Student able to demonstrate the following: Performance Criteria[1.1, 1.2, 2.1, 2.2, 2.3, 2.4, 3.1, 3.2, 3.3, 3.4, 4.1, 4.2, 4.3, 5.1, 5.2, 5.3]YesNo(1.1) Identify current customer profile for the food business.(1.2) Analyse food preferences of customer base.(2.1) Generate a range of ideas for menus for dishes or food production ranges, assess their merits, anddiscuss with relevant personnel.(2.2) Choose menu items to meet customer preferences.(2.3) Identify organisational service style and cuisine, and develop suitable menus.(2.4) Include balanced variety of dishes or food production items for the style of service and cuisine.(3.1) Itemise proposed components of included dishes or food production items.(3.2) Calculate portion yields and costs from raw ingredients.(3.3) Assess cost-effectiveness of proposed dishes or food production items and choose menu itemsthat provide high yield.(3.4) Price menu items to ensure maximum profitability.(4.1) Write menus using words that appeal to customer base and fit with the business service style.(4.2) Use correct names for style of cuisine.(4.3) Use descriptive writing to promote sale of menu items.(5.1) Seek ongoing feedback from customers and others, and use to improve menu performance.(5.2) Assess success of menus against customer satisfaction and sales data.(5.3) Adjust menus based on feedback and profitability.Is Student able to demonstrate the following: Knowledge Evidence [1, 2, 3, 4, 5, 6, 7, 8, 9, 10]YesNo(1) Organisation-specific information:a) sources of information on current customer profile and food preferencesb) service style and cuisinec) costs of supply for ingredients(2) Methods and formulas for calculating portion yields and costs from raw ingredients:a) butcher’s testb) standard measuresc) standard yield tests(3) Hospitality and catering industry desired profit margins, mark-up procedures and rates(4) Different types and styles of menus for dishes or food production ranges for different types of foodoutlets Assessment Evaluation Tool AT 1 2 | P a g eSITHKOP002 Plan and cost basic menus© Nova Institute of Technology V1.0 July 20 (5) Range of food preferences relating to:a) contemporary eating habitsb) cultural and ethnic influencesc) popular menu itemsd) quick service foodse) seasonal dishesf) variety of food products(6) Differing characteristics of customer groups:a) age rangeb) buying powerc) genderd) income levele) social and cultural background(7) Influence of seasonal products and commodities on menu content(8) Naming conventions and culinary terms for a variety of cuisines(9) Formats for and inclusion of menus presented to customers(10) Methods of assessing the popularity of menu items:a) customer surveysb) popularity indexc) sales dataAssessor name:Assessment date:Assessor signature: Assessment Evaluation Tool AT 2 1 | P a g eSITHKOP002 Plan and cost basic menus© Nova Institute of Technology V1.0 July 20Assessment Evaluation Tool Unit Code & Unit NameSITHKOP002 Plan and cost basic menusAssessment TypeProjectAssessment NameAT 2Student’s name & IDIs Student able to demonstrate the following: Performance Evidence [1, 3, 4]YesNo(1) Identify and evaluate the food preferences of customer groups with differing characteristics anduse to inform menu planning(3) Evaluate success of the above menus by obtaining at least two of the following types of feedback:a) customer satisfaction discussions with:▪ customers▪ employees during the course of each business dayb) customer surveysc) improvements suggested by:▪ customers▪ managers▪ peers▪ staff▪ supervisors▪ suppliersd) regular staff meetings that involve menu discussionse) seeking staff suggestions for menu items(4) Develop the above menus within commercial time constraints, demonstrating:a) use of balanced variety of dishes and ingredientsb) methods for determining costs of supply for ingredientsc) methods and formulas for calculating portion yields and costs from raw ingredientsd) methods for responding to feedback and adjusting menuse) methods for achieving desired profit margins, mark-up procedures and ratesf) use of different types and styles of menus for dishes or food production rangesIs Student able to demonstrate the following: Performance Criteria[1.1, 1.2, 2.1, 2.2, 2.3, 2.4, 3.1, 3.2, 3.3, 3.4, 4.1, 4.2, 4.3, 5.1, 5.2, 5.3]YesNo(1.1) Identify current customer profile for the food business.(1.2) Analyse food preferences of customer base.(2.1) Generate a range of ideas for menus for dishes or food production ranges, assess their merits,and discuss with relevant personnel.(2.2) Choose menu items to meet customer preferences.(2.3) Identify organisational service style and cuisine, and develop suitable menus.(2.4) Include balanced variety of dishes or food production items for the style of service and cuisine.(3.1) Itemise proposed components of included dishes or food production items.(3.2) Calculate portion yields and costs from raw ingredients.(3.3) Assess cost-effectiveness of proposed dishes or food production items and choose menu items Assessment Evaluation Tool AT 2 2 | P a g eSITHKOP002 Plan and cost basic menus© Nova Institute of Technology V1.0 July 20 that provide high yield.(3.4) Price menu items to ensure maximum profitability.(4.1) Write menus using words that appeal to customer base and fit with the business service style.(4.2) Use correct names for style of cuisine.(4.3) Use descriptive writing to promote sale of menu items.(5.1) Seek ongoing feedback from customers and others, and use to improve menu performance.(5.2) Assess success of menus against customer satisfaction and sales data.(5.3) Adjust menus based on feedback and profitability.Is Student able to demonstrate the following: Knowledge Evidence [1, 2, 3, 4, 7, 8, 9, 10]YesNo(1) Organisation-specific information:a) sources of information on current customer profile and food preferencesb) service style and cuisinec) costs of supply for ingredients(2) Methods and formulas for calculating portion yields and costs from raw ingredients:a) butcher’s testb) standard measuresc) standard yield tests(3) Hospitality and catering industry desired profit margins, mark-up procedures and rates(4) Different types and styles of menus for dishes or food production ranges for different types offood outlets(7) Influence of seasonal products and commodities on menu content(8) Naming conventions and culinary terms for a variety of cuisines(9) Formats for and inclusion of menus presented to customers(10) Methods of assessing the popularity of menu items:a) customer surveysb) popularity indexc) sales dataAssessor name:Assessment date:Assessor signature:

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

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