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SITHKOP002 Plan and Cost Basic Menus Assessment Task 1

Assessment Task 1

SITHKOP002 - Plan and cost basic menus

Glossary of Common Terms in Assessment Task Questions

Provided below is a set of commonly used terms in the Assessment Task questions which are used to check for your understanding.

To assist and guide you answer the Assessment Tasks questions, please refer to the meaning of each of the listed key terms provided below.

Analyse – is to answer in detail and identify important points and key features.

Compare – is to show how two or more things are similar, ensuring that you also indicate the relevance of the consequences.

Contrast – is to contrast something, you will need to show how two or more things are different, ensuring you indicate the relevance or the consequences.

Discuss – is to discuss something, you are required to point out important issues or features and express some form of critical judgement.

Describe – is to describe something, you should state the most noticeable qualities or features.

Evaluate – is to assess something, you should put forward arguments for and against the concept being checked.

Examine – is to investigate or scrutinise something, this is similar to “analyse”, where you should provide a detailed response with key points and features and provide critical analysis

Explain – is to make clear how or why something happened or the way it is.

Identify – it means that you are asked to briefly describe the required information. Generally, you are expected to write a response two or three sentences long.

List – it means that you are asked to briefly state information in a list format.

Outline – is means giving only the main points. Keep the response a few sentences long.

Summarise – it means (like “outline”) only giving the main points. Keep the response a few sentences long

Assessment Task 1: Knowledge Assessment

Assessment Guidelines

The purpose of this assessment is to assess your knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

organisation-specific information:

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

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

  • butcher’s test
  • standard measures
  • standard yield tests
  • hospitality and catering industry desired profit margins, mark-up procedures and rates
  • different types and styles of menus for dishes or food production ranges for different types of food outlets

range of food preferences relating to:

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

differing characteristics of customer groups:

  • age range
  • buying power
  • gender
  • income level
  • social and cultural background

influence of seasonal products and commodities on menu content

naming conventions and culinary terms for a variety of cuisines

formats for and inclusion of menus presented to customers

methods of assessing the popularity of menu items:

  • customer surveys
  • popularity index
  • sales data.

Required Resources to Complete this Assessment Task

  • Personal Computer with appropriate Word processing Software
  • Wi-Fi or Internet Access

Assessment Task 1

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.

Once completed, carefully read the responses you have provided and check for completeness. Your trainer will provide you with feedback and the result you have achieved.

Part A - Short Answer Responses

1. List three (3) sources of information you can use in your workplace to obtain information on customer profile and food preferences:

1

2

3

2. What are the service style(s) and cuisine(s) used in your workplace? List all that apply and list menu examples which are used for each service style or type of cuisine used:

Cuisine

Service Style

Menu examples

3. 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

$ / kg

Trimmings

Net Yield/ kg

Net cost/kg

Portions /kg

Net Portion Cost/ $

Vegetables

Beans

2.95

16%

3.51

0.100

Broccoli

4.85

24%

6.38

0.100

Carrots

1.40

16%

1.67

0.100

Cauliflower

5.75

22%

7.37

0.100

Kohlrabi

4.28

32%

6.29

0.100

Spinach

10.60

18%

12.93

0.100

Onions

2.45

14%

2.85

0.050

Meat

Sirloin

16.80

26%

22.70

0.280

Loin of Pork

14.80

14%

17.21

0.250

Leg of Lamb

8.90

27%

12.19

0.250

4. How would the profit margins and menu type differ in a fine dining establishment compared to a bistro or pub?

What would be cost factors you would need to consider for each of these operations?

Bistro - Pub

Fine Dining Establishment

Menu type and Margins

Menu type and Margins

Cost Factors

Cost Factors

5. Go to the Melbourne Markets (Wholesale) website, https://melbournemarkets.com.au/ , and provide an overview of the fruit and vegetables in season relevant to the month you are undertaking this assessment.

Select three (3) seasonal recipes from the recipe section on that site which could be used for a seasonal three (3) course menus

Fruit and Vegetables in Season

1

2

3

Recipes

1

2

3

6. 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 three (3) restaurants from two (2) different states (then click in each on “view more information”) and create three (3) different ethnic menus from the different dishes offered by restaurants which provide a link.

Restaurant 1

Restaurant 2

Restaurant 3

Menu 1

Menu 2

Menu 3

7. Go to the following two (2) websites and identify six (6) different trends for food and beverages in Australia

http://ausfoodnews.com.au/2015/10/21/top-global-food-and-drink-trends-for-2016.html

1

2

3

https://foodmag.com.au/clean-eating-to-be-the-major-food-and-beverage-trend-in-2016/

1

2

3

7. 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

Impact on Menu planning and Menu style

Age Range

Buying Power

Gender

Income Level

Social and Cultural Background

Part B - Design a Menu Analysis Survey

Design a customer menu analysis survey or questionnaire which you can use to evaluate the following types of menus for your practical assessment. The questions need to be clear and objective.

The questions must be rated from e.g. 1 - 5 (1 is poor and 5 is excellent). Allow a space at the end to permit customers to comment.

Remember, the aim of your questions is to obtain valid feedback and to enable you to make improvements to your menus.

  • À la carte
  • Buffet
  • Cyclical
  • Degustation
  • Ethnic
  • Set
  • Table d’hôte
  • Seasonal
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