Flinders street melbourne vic mark street

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ASSESSMENT RECEIPT FORM

ASSESSMENT RECEIVED BY AIE Staff
Name:

Unit Code & Description: SITHKOP002 Plan and cost basic menus

INTRODUCTION

This assessment booklet and tools has been designed for students undertaking face to face mode of study to provide information before students take assessments and contains assessment tools to assess the skills and knowledge required from students to be deemed competent in this unit.

This booklet might not be suitable for students taking other modes of study e.g. online or work based.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Purpose of assessment

Cost menus.
Write menu content.

Performance evidence

- à la carte
- buffet
- table d’hôte
- seasonal
customer surveys
improvements suggested by:
- supervisors
- suppliers
- methods for determining costs of supply for ingredients
- methods and formulas for calculating portion yields and costs from raw ingredients

Knowledge Evidence

organisation-specific information:
- sources of information on current customer profile and food preferences
- standard measures
- standard yield tests
- cultural and ethnic influences
- popular menu items
- age range
- buying power
naming conventions and culinary terms for a variety of cuisines
formats for and inclusion of menus presented to customers

Competency Requirements

To be judged competent in this unit, you will be required to demonstrate all indicators which are shown in the Marking Guide (assessor’s document).

You must satisfactorily complete all assessment tasks to be Competent (C) in the unit. Students with unsatisfactory completion of any of the assignment tasks will be deemed Not Yet Competent (NYC).

Outline of evidence to be collected

	Completed assignment questions answered and submit to your assessor electronically or paper based. Complete and sign the cover sheet for assessment task

Assessment 3 – Project

Assessment Tasks and Instructions


Assessment 1	Assignment

Student to complete

My assessor has discussed the adjustments with me

Signature Date

Assessment Guidelines

set customers employees during the course of each business day peers staff develop the above menus within commercial time constraints, demonstrating: use of balanced variety of dishes and ingredients use of different types and styles of menus for dishes or food production ranges.
Place/Location where assessment will be conducted



Instructions for assessment including WHS requirements
You are required to address all questions to achieve competence. Your trainer will provide you with instructions for time frames and dates to complete this assessment. You are permitted to use dictionaries and to seek support (as required) unless it puts in


	I acknowledge that I understand the requirements to complete the assessment tasks
	The assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes

Complaints and Appeals Policy and Procedures.

Your task:

Assessment 1: Assignment


2. 3.

Q3. Complete the following yield tests, calculating the Net yield per Kg and the net portion cost for each commodity based on the net cost per Kg and the portion size per kg provided.

Commodity					Portions /kg

		16%	0.84	3.51
			0.76	6.38	0.100
			0.84		0.100
Cauliflower
Kohlrabi	4.28
	10.60	18%
		14%		2.85

		26%		22.70
				17.21	0.250
				12.19	0.250

Q6.Go to the Australia Tourism website http://www.australia.com/en/things-to-do/food-and- wine/the-best-halal-restaurants-in-australia.html, select 3 restaurants from 2 different states (then click in each on “view more information”) and create 3 different ethnic menus from the different dishes offered by restaurants which provide a link.


	Menu 2	Menu 3

Q8. Customer characteristics vary according to a wide range of factors. Give general examples of how each of the following characteristics will impact on your planning of menus and menu styles in an establishment:

Customer Characteristic



income level
social and cultural background

buffet
cyclical
seasonal

ASSESSMENT 2 – Multiple Questions

Your task: Answer the following question.




Whether you work in a bistro, club or à la carte restaurant, the expectations of customers will never vary.
In some establishments the price will be the most important factor and you will produce many simple, comparatively low-cost dishes.

Question 3: Connect the ethnic groups with potential food preferences:

Thai

		Tandoori
Indian

The new brigades worked more efficiently through a production line

Question 5: Many current trends in the hospitality industry centre on environmental impacts and freshness of produce. How does this affect purchasing and the nutritional and economic aspects in menu planning? (Tick the correct box indicating true or false)

À la carte		Usually lower food cost as portion control and waste is much



		charge high prices
Bistro style

		may use static menus for ease of production, quality control measures and customer expectations.
Cycle Menus

Question 9: What are the advantages of a table d’hôte menu? What are the advantages if a combination of table d’hôte menu and à la carte menu is used in an establishment? Complete the following sentences from the drop-down menu: (Answer true or false in space provided)




A combination of an à la carte menu and a table d’hôte menu can be very cost-effective for the establishment.


overheads and increase staff capacity.

Question 10: Different types of menus which are traditionally used in larger establishments in the hospitality industry include: (Tick the correct answers)



The food items are displayed in distinct sections and range from continental food items to hot cooked food.


breakfast of Miso soup and rice or Chinese congee and crullers.

Question 12: Which aspects should be considered when serving cocktail foods for a function? What are the potential economic benefits of cocktail foods? (Tick the correct box indicating true or false)


Does the menu reflect the style of the restaurant?
Does it consider the needs of local clientele and tourists?

Question 14: What is the aim of the Australian Guide to Healthy Eating? Complete the following sentences from the drop-down menu: (Answer true or false in space provided)

Question 15: Nutritional aspects which should be considered when planning menus for children and adolescents according to the Australian Guide to Healthy Eating include: (Answer true or false in space provided)

	True or False




Include milks, yoghurts, cheese and/or alternatives.
Reduced-fat milks are suitable for young children under 2 years, because of their low energy needs.


Texture		vary your ingredients as much as possible within the menu and individual dishes. This provides for interesting combinations and

Cookery method		explain any foreign terms and use clear descriptions of ingredients and cooking methods

		enhance the taste, flavours and colours

Question 18: How can you ensure balance and consistency of individual dishes? Which measures can help to achieve this? (Answer true or false in space provided)



Meat, vegetables and seafood prices fluctuate according to their seasonal availability and demand.
If demand is high the prices will become cheaper.

Question 20: What is a sales mix? Why should this be analysed frequently? The following statements are: (Answer true or false in space provided)





If you have a menu item that is not ordered enough you must remove it from the menu. F



Convenience food alternatives
Waste minimisation

Question 23: The following aspects for waste minimisation and yield testing must be considered when planning and costing menus: (Answer true or false in space provided)




Reusing offcuts and trimmings in other dishes helps to reduce food costs overall.
Peeling loss and trimming loss will increase with inferior product or bad


It is always good to have tight portion control, not only for the sake of costing, but also for consistency and customer satisfaction.

Question 24: Connect the correct formula to the relevant term:

	True	False



If the markup for a product is 300% the calculation factor to determine the sales price is 4.


	the	pricing


Select the most suitable paper, artwork and print according to underline the establishment style and menu format.
The print should be easy to read, spelled correctly, grammatically correct and reflect the theme of the restaurant.


It is imperative and a legal requirement to state the true ingredients used for a dish according to the classical menu description, e.g. a Viennese Schnitzel must use veal or if using for example pork this must be written as Pork Schnitzel “Vienna Style”.

		can be collected by inviting key suppliers for a free meal. This allows them to see what you do with their produce; it also might alert them to other produce that they may be able to source for you.


therefore low food cost percentages.
The best option in menu planning is to avoid high food cost items to ensure high profit margins.



Alternatively many vegetable offcuts can be used for individual flans decorated with a turned vegetable or by exploring the more traditional recipes which were used for vegetables during the past decades.

Another option could include to have all groceries on a databank that is updated regularly and is linked to all the Standard Recipe Cards (SRCs), updating the prices throughout the system.

Name of dish: Cheese Board Portion Numbers: 8 Commodities

Entrées	Portion Cost					Food Cost%
Entrée 1					$420.00	18.5%
				$18.00	$145.00
			8	$40.80
		Sales Price	Covers
	$7.50	$26.50
Main	$9.30					27.0%

Average Spend:

Question 33: A whole striploin weighs 4.600 kg. Trimmings and offcuts are 26%. How many steaks weighing 0.200 kg do you obtain? (round your answer to the nearest whole number)


	Satisfactory Not Yet Satisfactory
ASSESSMENT 2 RESULT

		/ /
Student Signature

ASSESSMENT 3 – Project

Your Tasks:

Menu to be developed
No. of serves:	à la carte buffet cyclical degustation ethnic	supervisors suppliers regular staff meetings that involve menu discussions seeking staff suggestions for menu items
	set, table d’hôte seasonal	customer satisfaction discussions customer surveys
Menu 3: Recipe Source: Didasko recipes		customers managers

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.

Type of customers – Provide a description





		Cost
Bread/ starter




Special/Other

Menu 1 – Plan an à la carte menu.
1. - Desserts
  - Additionally, provide 1 vegetarian entrée and 1 vegetarian option for a main course

flavours
nutritional values
1. 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.
2. Draft ideas for each of the dishes listed in A., 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 1”
7. 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

cooking methods
delicacies
tastes
textures.
5. Identify the dishes that feature best in terms of profitability.
6. Write the menu using an attractive font of your choice, no smaller than size 12.

Assessment Criteria
Element 1: Identify customer requirements	(if any)




An indicative pricing structure is provided for the basis of comparison

Element 2: Plan menus



The methods of cookery used for the dishes within one menu type provide variety and repetitions are avoided




The dishes / menu type is/are suitable for the clientele identified in section 1

Element 3: Cost menus




The correct formulas are used for each type of calculation
The food cost does not exceed 30% per customer



		S	NYS



The correct culinary terms are used and explained where relevant
The menu structure is correct in order




The feedback is interpreted correctly
A sales analysis id performed where this is part of the evaluation strategy

cooking methods
delicacies
tastes
textures.
5. 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.

colours
cooking methods
seasonally available ingredients
tastes
4. Identify the dishes that feature best in terms of profitability.
5. Write the menu using an attractive font of your choice, no smaller than size 12.

Menu	Assessment Criteria
	Element 1: Identify customer requirements	(if any)




	An indicative pricing structure is provided for the basis of comparison

	Element 2: Plan menus


	variety and repetitions are avoided
	The colours within dishes and in a menu, type are appealing



	The dishes / menu type is/are suitable for the clientele identified in section 1

	Element 3: Cost menus




	The correct formulas are used for each type of calculation
	The food cost for the degustation menu does not exceed 34%




	Element 4: Write menu content	Comment

	Schnitzel “Vienna Style”
	The key features in each dish/menu are clearly listed




	The menu /dishes is evaluated using evaluation methods outlines in the instructions
	The feedback is collated and attached

2. The dishes must provide a balanced variety on offer and within the courses offered including the following:

colours
presentation
seasonally available ingredients
3. Establish a yield test sheet for all ingredients, using the attached template “Yields” and calculate the net yields, and net costs.
4. Identify the dishes that feature best in terms of profitability and make adjustments to meet the food cost requirements set out in A.

2. What was the feedback received, and accordingly what should be improved when planning future ethnic menus in the future?

/establishment you have identified 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 have identified in e.g. your à la carte menu (Menu 1) or degustation menu (Menu 4)

The dishes must provide a balanced variety on offer and within the courses offered including the following:

nutritional values
presentation
2. Establish standard recipe cards for each dish, listing the ingredients and required quantities, which must reflect the portion sizes for courses within a menu.
3. Establish a yield test sheet for all ingredients, using the attached template “Yields” and calculate the net yields, and net costs.

1. Once implemented, obtain feedback for the success of the menu using a methods outlined in the task section above and attach the feedback to this assessment marked “Menu 6”
2. What was the feedback received, and accordingly what needs to be improved when planning future set or table d’hôte menus in the future?

		NYS
6


	The menu types used in the establishment are identified
	The common popular items sold in the establishment are identified




	The dishes provided use a seasonal variety where relevant
	Any potential by-products as a result from planning Menu 1 and Menu 4 are


	Dishes within a menu type provide a variety of tastes
	Dishes within a menu type provide a variety of different textures




	Each commodity is listed in a standard recipe card
	The yield test values are establishing in a yield test sheet




	The correct methods for calculating mark-up are used
	The profitability/maximum for each dish or menu is identified

		NYS
	The menu/dish is written in an appealing way, creating interest



	The menu structure is correct in order
	The print type/font is clearly legible




	A sales analysis id performed where this is part of the evaluation strategy

Menu 7 – Plan a seasonal menu.

cooking methods
delicacies
tastes
textures.
5. 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.

ASSESSMENT 3 OUTCOME


Feedback to Student:
Assessor(s) Signature(s):
			/ /

Final Assessment Record