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SITHKOP002 Plan and cost basic menus Assessment

Assessment 1- Knowledge questions

Objective: To provide you with an opportunity to demonstrate the skills and knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

1.       organisation-specific information:

o         sources of information on current customer profile and food preferences o service style and cuisine o costs of supply for ingredients

2.       methods and formulas for calculating portion yields and costs from raw ingredients:

o         butcher’s test o standard measures o 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 food outlets

5.       range of food preferences relating to:

o         contemporary eating habits o cultural and ethnic influences o popular menu items o quick service foods o seasonal dishes o variety of food products

6.       differing characteristics of customer groups:

o         age range o buying power o gender o income level

o         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:

o         customer surveys o popularity index o sales data.

Please answer questions 1-17 in as much detail as possible, considering your organisational requirements for each one.

1. Name 6 factors you would consider when identifying a target customer profile for a food business? (KE1, PC1.1)

2. What is the method and formula used to calculate portion yields? (KE2, PC3.2)

3. Complete the following butchers test (KE2, PC3.2)

YIELD TEST:  Snapper

Item:  Snapper

Cost per Kilo: $7.00

Total Weight:  5KG

Total Cost:  $_______

Details

Weight KG

Cost / KG $

Total Cost $

Total Weight

Usable Trimming

Waste Trimmings

Prepared weight

Cleaned

Head, wings, bone,

tail

Scales

Cutlets

5.00

2.400

0.200

____________

7.00

2.30*

Nil

____________

____________

____________

Nil

____________

4. a.) What is the yield percentage for the following? (KE2, PC3.2)

Item Tested                                        Turned potatoes

Original weight                                  5.000kg

Usable trimmings                             1.000kg

Waste trimmings                              0.500kg

Total trimmings                                 0.500kg

Prepared weight                               3.500kg

b.) What is the yield percentage for the following? (KE2, PC3.2)

Item Tested                                        Broccoli

Original weight                                  2.000kg

Usable trimmings                             0.000kg

Waste trimmings                              0.700kg

Total trimmings                                 0.700kg

Prepared weight                               1.300kg

5. What are the desired profit margins in the catering industry? (KE3, PC3.4)

6. List 8 different types of menus that can be used for different food outlets. (KE1, KE4, PC2.3)

7. List 5 different food preferences that customers may have. (KE5, PC1.2)

8. List 5 differing characteristics of customer groups. (KE6, PC1.1)

9. What are seasonal products? (KE7)

10. List 5 different types of cuisine. (KE8, PC4.2)

11. What 3 methods are used to assess the popularity of menu items. (KE10, PC5.2)

12. Why is it important to use descriptive writing in menus? (KE9, PC4.1, PC4.3)

13. Why is it important to offer a balanced variety of dishes in relation to the food business’ production needs? (KE4, PC2.4)

14. List 3 ways to include a balanced variety of dishes into the menu. (KE4, PC2.4)

15. Name 4 reasons to adjust and improve menus on a regular basis? (KE3, PC5.1, PC5.3)

16. List at least 3 ways to write an effective menu. (KE4, PC4.3)

17. Explain why restaurants want to develop dishes and use ingredients that provide high yield. Please provide an example of a “high yield” ingredient. (KE3, PC3.3)

Assessment 2: Performance Tasks

Objective: To provide you with an opportunity to demonstrate the required skills and performance elements and criteria for this unit.

A signed observation checklist by your assessor will need to be included in this activity as proof of completion.

This activity will enable you to demonstrate the following performance evidence:

?  Identify and evaluate the food preferences of customer groups with differing characteristics and use to inform menu planning

?  Develop and cost each of the following menu types based on above information: 

o          à la carte o buffet o cyclical o degustation  o ethnic o set o table d’hôte o seasonal

?  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 day o customer surveys o improvements suggested by:

?     customers

?     managers

?     peers

?     staff

?     supervisors

?     suppliers o regular staff meetings that involve menu discussions o seeking staff suggestions for menu items

?  Develop the above menus within commercial time constraints, demonstrating:

o          use of balanced variety of dishes and ingredients o methods for determining costs of supply for ingredients

o          methods and formulas for calculating portion yields and costs from raw ingredients o methods for responding to feedback and adjusting menus o methods for achieving desired profit margins, mark-up procedures and rates o use of different types and styles of menus for dishes or food production ranges.

Please answer the tasks below in as much detail as possible and attach all completed evidence to this workbook.

Tasks 1- Identify customer preferences (PC1.1, PC1.2, PC2.2, PE1,KE1, KE5, KE6)

Identify current customer profile.

Analyse the food preferences of customer groups with differing characteristics and use to inform menu planning.

Task 2- Plan and write menus (PC2.1-2.4, PC3.1, PC4.1-4.3, PE2,PE3,KE1, KE2, KE7)

Develop a menu for each menu type from the following list, itemise components of the dishes and use food preferences created in the skills activity to inform menu planning: 

À la carte (Minimum of 3 Entrée, 3 Mains and 3 Desserts)

Buffet (Minimum of 1 soup, 1 salad, 2 Entrée, 2 Mains and 2 Desserts)

Cyclical (7 days Monday to Sunday with Breakfast, Lunch, and dinner)

Degustation (Minimum of 5 courses not including drinks)

Ethnic (Minimum of 3 Entrée, 3 Mains and 3 Desserts)

Set (can be alternate drop of each course)

Table d’hôte (Minimum of 3 Entrée, 3 Mains and 3 Desserts)

Seasonal (Minimum of 3 Entrée, 3 Mains and 3 Desserts)

Set yourself commercial time constraints and produce each menu during that time. 

For each menu, use descriptive writing words that appeal to the identified customer base and appropriate to the business service style 

Use a balanced variety of dishes and ingredients for the style of service and cuisine.   Generate a range of ideas, discuss with relevant personnel prior to implementation. 

Task 3- Cost menus (PC3.2-3.4, PE4)

Set prices for the menus, considering the desired profit margins and mark-up procedures to make sure the business can make a profit from the dishes.

Use the correct methods to work out the costs of supply for the ingredients and the portion yields.  

Task 4- Evaluate menu success (PC5.1-5.3, PE3, KE10)

Evaluate the success of each menu by obtaining feedback through customer satisfaction survey and Staff suggestions 

Adjust menu based on feedback and profitability.

Please use the following links provided by your Trainer to help complete tasks 1-4.

Template: https://drive.google.com/drive/folders/1Qh-oS1WOQzYLYfKLQVItQEmVzsX3hOiG  

Calculate costs: http://possector.com/menu/how-to-calculate-food-costs 

Calculate food costs: https://www.lightspeedhq.com/blog/how-to-calculate-restaurant-food-costs/  

Yield tests: https://opentextbc.ca/basickitchenandfoodservicemanagement/chapter/yield-testing/

Videos calculating food costs: https://www.youtube.com/watch?v=r1qc7o3LTus

Assessment instrument- Observation checklist

The observation checklist below is completed by the assessor to confirm that the student has provided sufficient evidence to meet the performance criteria of this unit.

Have you observed the student completing the following process skills;

Response

(please circle yes/ No)

1. Has the student identified and evaluated the food preferences of customer groups with differing characteristics and used them to inform menu planning 

Yes/ No

2. Has the student developed and costed each of menus above based on above information

Yes/ No

3. Has student obtained at least 2 types of feedback for each of the menus? 

Yes/ No

4.  Did the student consider, and review feedback received?

Yes/ No

5. Has the student identified areas for improvement?

Yes/ No

5b. Has the student modified and updated menus to meet requests?

Yes/ No

6. use of balanced variety of dishes and ingredients

Yes/ No

7. methods for determining costs of supply for ingredients

Yes/ No

8. methods and formulas for calculating portion yields and costs from raw ingredients

Yes/ No

9. methods for responding to feedback and adjusting menus

Yes/ No

10. methods for achieving desired profit margins, mark-up procedures and rates

Yes/ No

11. use of different types and styles of menus for dishes or food production ranges.

Yes/ No

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