SITHKOP002 Plan and Cost Basic Menus Assessment Task 2
Assessment Task 2
SITHKOP002 - Plan and cost basic menus
Assessment Task Summary
The unit of competency is classroom-based delivery face to face and practical demonstrations completed within a simulated work environment with trainer led training in classrooms, commercial kitchens and computer labs consisting of direct observation, product-based methods, portfolios, questioning and third-party evidence (if appropriate, relevant and verified).
The assessment tasks for SITHKOP002 - Plan and cost basic menus are included in this Student Guide and Assessment Workbook which are outlined in the assessment plan below.
To be assessed as competent for this unit, you must complete all scheduled assessment tasks satisfactorily.
|
Assessment Task |
Assessment Context |
Assessment Evidence Type |
|
Assessment Task 2 (Performance) |
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role and identify and evaluate the food preferences of customer groups with differing characteristics and use to inform menu planning to develop and cost basic menu types. |
Practical Application Part 1 - Identifying the customer and customer preferences for creating menus. Part 2 - Plan and cost four (4) basic menus · Menu 1: Ala Carte Menu (Seasonal) · Menu 2: Buffet Menu (Cyclical) · Menu 3: Degustation Menu (Table D’hôte) · Menu 4: Ethnic Menu (Set) Part 3 - Obtain two (2) types of feedback about each menu |
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 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 of competency:
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:
- À la carte
- Buffet
- Cyclical
- Degustation
- Ethnic
- Set
- Table d’hôte
- Seasonal
Evaluate success of the above menus by obtaining at least two of the following types of feedback:
Customer satisfaction discussions with:
- Customers
- Employees during the course of each business day
Customer surveys
Improvements suggested by:
- Customers
- Managers
- Peers
- Staff
- Supervisors
- Suppliers
Regular staff meetings that involve menu discussions
Seeking staff suggestions for menu items
Develop the above menus within commercial time constraints, demonstrating:
- Use of balanced variety of dishes and ingredients
- Methods for determining costs of supply for ingredients
- Methods and formulas for calculating portion yields and costs from raw ingredients
- Methods for responding to feedback and adjusting menus
- Methods for achieving desired profit margins, mark-up procedures and rates
- Use of different types and styles of menus for dishes or food production ranges.
Required Resources to Complete this Assessment Task
- Personal Computer with appropriate Word Processing and Excel Software
- Calculator
- Wi-Fi or Internet Access
- Assessment Task 1 -Part B: Menu Analysis Survey
- Yield Test, Banquet Analysis and Standard Recipe Card Templates
Assessment Task 2
You are required to complete each task for this assessment as outlined below, following the relevant recipes, Workplace Health and Safety practices and Hygiene procedures as instructed during the training sessions you have participated for this unit of competency.
Part 1 - Identifying the customer and customer preferences for creating menus
The responses you provide for this question will form the basis of your menus to be planned, costed, and evaluated for this assessment
- Provide an overview of the customers who frequent the restaurant in your workplace or your favourite restaurant.
- 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) | ||
|
Cuisine Style (The Type of Cuisine used in the establishment) | ||
|
Menu Types (The Different Types used by the Establishment) | ||
|
Best - Selling Menu Items |
Example |
Cost |
|
Bread - Starter | ||
|
Entrée | ||
|
Soup | ||
|
Main | ||
|
Dessert | ||
|
Special - Other | ||
Part 2 - Plan and Cost Four Basic Menus
Assessment Task Instructions - Part 2
Plan, cost, write and evaluate each of the following menu types. The instructions on the following pages outline the specific task requirements.
- Working individually or in groups of four (4), maximum, you and your group are required to plan and cost four (4) basic menus as per the instructions below.
- If completing the Assessment as a group each student must submit a copy of the project individually.
- The following formulas are relevant for completing the costing for this assessment task. As a guide please apply the below relevant formulas to each of your four (4) costed menus.
|
Food cost Percentage - Food Cost |
Sales Price x 100 = Food Cost Percentage % |
|
Individual Menu Item (Variable %) - Portion Cost |
Priced Menu Item x 100 = Food Cost % |
|
Setting the Selling Price - Portion Cost |
Targeted Food Cost Percentage x 100 = Selling Price |
Assessment Task Brief - Part 2
1. You are required to develop and cost the following four (4) menus based on the customer profile researched in Assessment Task 2 Part 1.
- À la Carte Menu (Seasonal)
- Buffet Menu (Cyclic)
- Degustation Menu (Table D’hôte)
- Ethnic Menu (Set)
2. The dishes must provide a balanced variety on offer and within the courses offered including the following key points:
- Colours and Balance
- Cooking methods and styles
- Delicacies
- Flavours
- Nutritional and Dietary values
- Presentation
- Seasonality of available ingredients
- Tastes and flavours
- Textures
3. Attach each of the completed menus with supporting and relevant completed costing templates.
4. Accurate calculations, menus and feedback must be attached to achieve a satisfactory mark for each menu.
5. Students must also evaluate success of the menus by obtaining at least two (2) types of feedback
6. Complete the each of the four (4) menu assessment checklists for each menu before submitting. Below, are the outlines of the specific task requirements for each of the four (4) menus. Tick appropriate boxes and complete the questions students must complete the checklist and questions for each menu type
Assessment Task Student Deliverables - Part 2
|
Menu |
Menu Design Requirements |
Food Cost % |
Costing Template to be Submitted as Supporting Evidence (Mandatory) |
|
A la Carte Menu (Seasonal) |
3 choices · Entrée · Main · Dessert Including 1 vegetarian entrée and 1 vegetarian Main as an option |
34% |
A Standard recipe card from each course |
|
Buffet Menu (Cyclical) (50 people) (Served daily over a 2-week cyclic period) |
Define the type of buffet theme or style Must fit the profile of your establishment in Assessment Task 1. |
30% |
Banquet Analysis Sheet |
|
Degustation Menu (Table D’hôte) |
5 Courses including 2 main courses |
34% |
Standard Recipe Cards |
|
Ethnic Menu (Set) (Make use of any by-products identified in Menu 1 – Menu 3) |
3 courses 1 choice for each course |
28% |
Banquet Analysis Sheet to include · 1 entrée · 1 main · 1 dessert |
Menu 1 - À la Carte Menu (Seasonal)
Menu Submission Checklist
|
Menu Type |
Has the menu met the following? |
Evaluation of Each Menu (Obtain 2 Types of Feedback) |
|
Menu 1 À La Carte Seasonal |
Menu 1 criteria and requirements Used the correct culinary terms, language, and grammar relevant to the style of cuisine Offered a balanced variety of:
Costings criteria met (Food cost %) Attached the completed menu Attached the completed Standard Recipe Card Attached the completed banquet Analysis Sheet |
Customer Satisfaction Discussions Customer Surveys Improvements Suggested By:
Regular Staff Meetings That Involve Menu Discussions Seeking Staff Suggestions for Menu Items Evidence Documented Below or Attached |
|
Feedback provided from Trainer, Chef, Peers, Managers, Suppliers, staff customers: Identify the dishes that feature best in terms of profitability: | ||
Menu 1 - À la Carte Menu (Seasonal)
Menu Submission Requirements
1. Your menu must contain at least three (3) choices each for:
- Entrées
- Soups
- Main Courses
- Desserts
- Additionally, provide 1 vegetarian entrée and 1 vegetarian option for a main course
2. The dishes must provide a balanced variety on offer and within the courses offered including the following:
- Colours and balance
- Cooking methods and styles
- Delicacies
- Flavours
- Nutritional and Dietary values
- Presentation
- Seasonality of available ingredients
- Tastes and flavours
- Textures
3. 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.
4. Draft ideas for each of the dishes listed in Point 1, 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.
5. Establish standard recipe cards for each dish, listing the ingredients and required quantities.
6. Establish a yield test sheet for all ingredients, using the attached template Yields and calculate the net yields, and net costs.
7. 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.
8. Identify the dishes that feature best in terms of profitability.
9. Write the menu using an attractive font of your choice, no smaller than size 12.
- Ensure each dish is described accurately and in an appealing manner, and true in its features and ingredients
- Use correct culinary terms, language, and grammar relevant to the style of cuisine
10. Once implemented, obtain feedback for the success of the menu using a method outlined in the task section above and attach the feedback to this assessment marked Menu 1.
11. Which dishes sold most? What is the food cost of the à la carte dishes overall based on the sales figures at the time of the review?
|
Assessment Marking Criteria - Menu 4 | |||
|
Element 1: Identify customer requirements |
S |
NS |
NA |
|
The type of customer relevant for the menu/establishment is identified |
☐ |
☐ |
☐ |
|
The cuisine style or styles are identified |
☐ |
☐ |
☐ |
|
The menu types used in the establishment are identified |
☐ |
☐ |
☐ |
|
The common popular items sold in the establishment are identified |
☐ |
☐ |
☐ |
|
An indicative pricing structure is provided for the basis of comparison |
☐ |
☐ |
☐ |
|
Element 2: Plan menus | |||
|
The menu contains the number of dishes/choices as per instruction relevant for the menu type |
☐ |
☐ |
☐ |
|
The dishes provided use a seasonal variety where relevant |
☐ |
☐ |
☐ |
|
The methods of cookery used for the dishes within one menu type provide variety and repetitions are avoided |
☐ |
☐ |
☐ |
|
The colours within dishes and in a menu, type are appealing |
☐ |
☐ |
☐ |
|
Dishes within a menu type provide a variety of tastes |
☐ |
☐ |
☐ |
|
Dishes within a menu type provide a variety of different textures |
☐ |
☐ |
☐ |
|
Main dishes or menus provide an acceptable nutritional balance according to Australian Guidelines for Healthy Adults |
☐ |
☐ |
☐ |
|
The dishes and menu type are suitable for the clientele identified in section 1 |
☐ |
☐ |
☐ |
|
Element 3: Cost menus | |||
|
Each commodity is listed in a standard recipe card |
☐ |
☐ |
☐ |
|
The yield test values are establishing in a yield test sheet |
☐ |
☐ |
☐ |
|
The correct methods are used to calculate yields and net costs |
☐ |
☐ |
☐ |
|
Each dish is costed in the standards recipe card |
☐ |
☐ |
☐ |
|
The correct formulas are used for each type of calculation |
☐ |
☐ |
☐ |
|
The food cost for the menu does not exceed the required food cost percentage |
☐ |
☐ |
☐ |
|
The correct methods for calculating mark-up are used |
☐ |
☐ |
☐ |
|
The profitability/maximum for each dish or menu is identified |
☐ |
☐ |
☐ |
|
All calculations are attached for reference as instructed for each menu type |
☐ |
☐ |
☐ |
|
Element 4: Write menu content | |||
|
The menu is written in an appealing way, creating interest |
☐ |
☐ |
☐ |
|
Classical garnishes are used correctly according to conventions |
☐ |
☐ |
☐ |
|
The key features in each dish/menu are clearly listed |
☐ |
☐ |
☐ |
|
The correct culinary terms are used and explained where relevant |
☐ |
☐ |
☐ |
|
The menu structure is correct in order |
☐ |
☐ |
☐ |
|
The print type/font is clearly legible |
☐ |
☐ |
☐ |
|
Element 5: Evaluate menu success | |||
|
The menu or dishes are evaluated using evaluation methods outlines in the instructions |
☐ |
☐ |
☐ |
|
The feedback is collated and attached |
☐ |
☐ |
☐ |
|
The feedback is interpreted correctly |
☐ |
☐ |
☐ |
|
A sales analysis is performed where this is part of the evaluation strategy |
☐ |
☐ |
☐ |
Menu 2 - Buffet Menu (Cyclical)
Menu Submission Checklist
|
Menu Type |
Has the menu met the following? |
Evaluation of Each Menu (Obtain 2 Types of Feedback) |
|
Menu 2 Buffet Cyclical |
Menu 2 criteria and requirements Used the correct culinary terms, language, and grammar relevant to the style of cuisine Offered a balanced variety of:
Costings criteria met (Food cost %) Attached the completed menu Attached the completed Standard Recipe Card Attached the completed banquet Analysis Sheet |
Customer Satisfaction Discussions Customer Surveys Improvements Suggested By:
Regular Staff Meetings That Involve Menu Discussions Seeking Staff Suggestions for Menu Items Evidence Documented Below or Attached |
|
Feedback provided from Trainer, Chef, Peers, Managers, Suppliers, staff customers: Identify the dishes that feature best in terms of profitability: | ||
Menu 2 - Buffet Menu (Cyclical)
Menu Submission Requirements
1. Define the type of buffet theme or style you will plan, and include suitable dishes typically included for such a buffet including provisions for all courses in your buffet menu.
2. The dishes must provide a balanced variety on offer and within the courses offered including the following:
- Colours and balance
- Cooking methods and styles
- Delicacies
- Flavours
- Nutritional and Dietary values
- Presentation
- Seasonality of available ingredients
- Tastes and flavours
- Textures
3. Draft ideas for each of the dishes listed in Point 1, 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 2.
4. Establish standard recipe cards for each dish, listing the ingredients and required quantities.
5. Establish a yield test sheet for all ingredients, using the attached template Yields and calculate the net yields, and net costs.
6. Finalise the standard recipe cards for each dish and cost each dish. The food cost for this buffet must not exceed 30%. The cost per person need to fit the profile of your establishment you have identified in Question 1 of this assessment.
7. Identify the dishes that feature best in terms of profitability.
8. Write the menu using an attractive font of your choice, no smaller than size 12.
- Ensure each dish is described accurately and in an appealing manner, and true in its features and ingredients
- Use correct culinary terms, language, and grammar relevant to the style of cuisine
9. Once implemented, obtain feedback for the success of the menu using a method outlined in the task section above and attach the feedback to this assessment marked Menu 2.
10. Which dishes were most popular? Which dishes would you remove from the buffet in future – for which reasons?
|
Assessment Marking Criteria - Menu 2 | |||
|
Element 1: Identify customer requirements |
S |
NS |
NA |
|
The type of customer relevant for the menu/establishment is identified |
☐ |
☐ |
☐ |
|
The cuisine style or styles are identified |
☐ |
☐ |
☐ |
|
The menu types used in the establishment are identified |
☐ |
☐ |
☐ |
|
The common popular items sold in the establishment are identified |
☐ |
☐ |
☐ |
|
An indicative pricing structure is provided for the basis of comparison |
☐ |
☐ |
☐ |
|
Element 2: Plan menus | |||
|
The menu contains the number of dishes/choices as per instruction relevant for the menu type |
☐ |
☐ |
☐ |
|
The dishes provided use a seasonal variety where relevant |
☐ |
☐ |
☐ |
|
The methods of cookery used for the dishes within one menu type provide variety and repetitions are avoided |
☐ |
☐ |
☐ |
|
The colours within dishes and in a menu, type are appealing |
☐ |
☐ |
☐ |
|
Dishes within a menu type provide a variety of tastes |
☐ |
☐ |
☐ |
|
Dishes within a menu type provide a variety of different textures |
☐ |
☐ |
☐ |
|
Main dishes or menus provide an acceptable nutritional balance according to Australian Guidelines for Healthy Adults |
☐ |
☐ |
☐ |
|
The dishes and menu type are suitable for the clientele identified in section 1 |
☐ |
☐ |
☐ |
|
Element 3: Cost menus | |||
|
Each commodity is listed in a standard recipe card |
☐ |
☐ |
☐ |
|
The yield test values are establishing in a yield test sheet |
☐ |
☐ |
☐ |
|
The correct methods are used to calculate yields and net costs |
☐ |
☐ |
☐ |
|
Each dish is costed in the standards recipe card |
☐ |
☐ |
☐ |
|
The correct formulas are used for each type of calculation |
☐ |
☐ |
☐ |
|
The food cost for the menu does not exceed the required food cost percentage |
☐ |
☐ |
☐ |
|
The correct methods for calculating mark-up are used |
☐ |
☐ |
☐ |
|
The profitability/maximum for each dish or menu is identified |
☐ |
☐ |
☐ |
|
All calculations are attached for reference as instructed for each menu type |
☐ |
☐ |
☐ |
|
Element 4: Write menu content | |||
|
The menu is written in an appealing way, creating interest |
☐ |
☐ |
☐ |
|
Classical garnishes are used correctly according to conventions |
☐ |
☐ |
☐ |
|
The key features in each dish/menu are clearly listed |
☐ |
☐ |
☐ |
|
The correct culinary terms are used and explained where relevant |
☐ |
☐ |
☐ |
|
The menu structure is correct in order |
☐ |
☐ |
☐ |
|
The print type/font is clearly legible |
☐ |
☐ |
☐ |
|
Element 5: Evaluate menu success | |||
|
The menu or dishes are evaluated using evaluation methods outlines in the instructions |
☐ |
☐ |
☐ |
|
The feedback is collated and attached |
☐ |
☐ |
☐ |
|
The feedback is interpreted correctly |
☐ |
☐ |
☐ |
|
A sales analysis is performed where this is part of the evaluation strategy |
☐ |
☐ |
☐ |
Menu 3 - Degustation Menu (Table D’hôte)
Menu Submission Checklist
|
Menu Type |
Has the menu met the following? |
Evaluation of Each Menu (Obtain 2 Types of Feedback) |
|
Menu 3 Degustation Table D’hôte |
Menu 3 criteria and requirements Used the correct culinary terms, language, and grammar relevant to the style of cuisine Offered a balanced variety of:
Costings criteria met (Food cost %) Attached the completed menu Attached the completed Standard Recipe Card Attached the completed banquet Analysis Sheet |
Customer Satisfaction Discussions Customer Surveys Improvements Suggested By:
Regular Staff Meetings That Involve Menu Discussions Seeking Staff Suggestions for Menu Items Evidence Documented Below or Attached |
|
Feedback provided from Trainer, Chef, Peers, Managers, Suppliers, staff customers: Identify the dishes that feature best in terms of profitability: | ||
Menu 3 - Degustation Menu (Table D’hôte)
Menu Submission Requirements
1. Plan a degustation menu comprising of at least 5 courses and offering 2 main course options. The food cost must not exceed 34 %.
2. The maximum cost shall be in proportion to the client information and current prices for meals as identified in question 1.
3. The dishes must provide a balanced variety on offer and within the courses offered including the following:
- Colours and balance
- Cooking methods and styles
- Delicacies
- Flavours
- Nutritional and Dietary values
- Presentation
- Seasonality of available ingredients
- Tastes and flavours
- Textures
4. Draft ideas for each of the dishes listed in Point 1, 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 3.
5. Establish standard recipe cards for each dish, listing the ingredients and required quantities, which must reflect the portion sizes for a degustation menu based on the number of courses provided.
6. Establish a yield test sheet for all ingredients, using the attached template Yields and calculate the net yields, and net costs.
7. Identify the dishes that feature best in terms of profitability.
8. Write the menu using an attractive font of your choice, no smaller than size 12.
- Ensure each dish is described accurately and in an appealing manner, and true in its features and ingredients.
- Use correct culinary terms, language, and grammar relevant to the style of cuisine
9. Once implemented obtain feedback for the success of the menu using a method outlined in the task section above and attach the feedback to this assessment marked Menu 3.
10. What was the feedback received, and accordingly what should be improved for a degustation menu in the future?
|
Assessment Marking Criteria - Menu 3 | |||
|
Element 1: Identify customer requirements |
S |
NS |
NA |
|
The type of customer relevant for the menu/establishment is identified |
☐ |
☐ |
☐ |
|
The cuisine style or styles are identified |
☐ |
☐ |
☐ |
|
The menu types used in the establishment are identified |
☐ |
☐ |
☐ |
|
The common popular items sold in the establishment are identified |
☐ |
☐ |
☐ |
|
An indicative pricing structure is provided for the basis of comparison |
☐ |
☐ |
☐ |
|
Element 2: Plan menus | |||
|
The menu contains the number of dishes/choices as per instruction relevant for the menu type |
☐ |
☐ |
☐ |
|
The dishes provided use a seasonal variety where relevant |
☐ |
☐ |
☐ |
|
The methods of cookery used for the dishes within one menu type provide variety and repetitions are avoided |
☐ |
☐ |
☐ |
|
The colours within dishes and in a menu, type are appealing |
☐ |
☐ |
☐ |
|
Dishes within a menu type provide a variety of tastes |
☐ |
☐ |
☐ |
|
Dishes within a menu type provide a variety of different textures |
☐ |
☐ |
☐ |
|
Main dishes or menus provide an acceptable nutritional balance according to Australian Guidelines for Healthy Adults |
☐ |
☐ |
☐ |
|
The dishes and menu type are suitable for the clientele identified in section 1 |
☐ |
☐ |
☐ |
|
Element 3: Cost menus | |||
|
Each commodity is listed in a standard recipe card |
☐ |
☐ |
☐ |
|
The yield test values are establishing in a yield test sheet |
☐ |
☐ |
☐ |
|
The correct methods are used to calculate yields and net costs |
☐ |
☐ |
☐ |
|
Each dish is costed in the standards recipe card |
☐ |
☐ |
☐ |
|
The correct formulas are used for each type of calculation |
☐ |
☐ |
☐ |
|
The food cost for the menu does not exceed the required food cost percentage |
☐ |
☐ |
☐ |
|
The correct methods for calculating mark-up are used |
☐ |
☐ |
☐ |
|
The profitability/maximum for each dish or menu is identified |
☐ |
☐ |
☐ |
|
All calculations are attached for reference as instructed for each menu type |
☐ |
☐ |
☐ |
|
Element 4: Write menu content | |||
|
The menu is written in an appealing way, creating interest |
☐ |
☐ |
☐ |
|
Classical garnishes are used correctly according to conventions |
☐ |
☐ |
☐ |
|
The key features in each dish/menu are clearly listed |
☐ |
☐ |
☐ |
|
The correct culinary terms are used and explained where relevant |
☐ |
☐ |
☐ |
|
The menu structure is correct in order |
☐ |
☐ |
☐ |
|
The print type/font is clearly legible |
☐ |
☐ |
☐ |
|
Element 5: Evaluate menu success | |||
|
The menu or dishes are evaluated using evaluation methods outlines in the instructions |
☐ |
☐ |
☐ |
|
The feedback is collated and attached |
☐ |
☐ |
☐ |
|
The feedback is interpreted correctly |
☐ |
☐ |
☐ |
|
A sales analysis is performed where this is part of the evaluation strategy |
☐ |
☐ |
☐ |
Menu 4 - Ethnic Menu (Set)
Menu Submission Checklist
|
Menu Type |
Has the menu met the following? |
Evaluation of Each Menu (Obtain 2 Types of Feedback) |
|
Menu 4 Ethnic Set |
Menu 4 criteria and requirements Used the correct culinary terms, language, and grammar relevant to the style of cuisine Offered a balanced variety of:
Costings criteria met (Food cost %) Attached the completed menu Attached the completed Standard Recipe Card Attached the completed banquet Analysis Sheet |
Customer Satisfaction Discussions Customer Surveys Improvements Suggested By:
Regular Staff Meetings That Involve Menu Discussions Seeking Staff Suggestions for Menu Items Evidence Documented Below or Attached |
|
Feedback provided from Trainer, Chef, Peers, Managers, Suppliers, staff customers: Identify the dishes that feature best in terms of profitability: | ||
Menu 4 - Ethnic Menu (Set)
Menu Submission Requirements
1. Plan an ethnic menu of your choice suitable to the customer profile /establishment you have identified in question 1.
2. The menu needs to include 3 courses. The food cost must not exceed 28%.
3. The dishes must provide a balanced variety on offer and within the courses offered including the following:
- Colours and balance
- Cooking methods and styles
- Delicacies
- Flavours
- Nutritional and Dietary values
- Presentation
- Seasonality of available ingredients
- Tastes and flavours
- Textures
4. Draft ideas for each of the dishes listed in Point 1, 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 4.
5. Establish standard recipe cards for each dish, listing the ingredients and required quantities.
6. Establish a yield test sheet for all ingredients, using the attached template Yields and calculate the net yields, and net costs.
7. Identify the dishes that feature best in terms of profitability and make adjustments to meet the food cost requirements set out in A.
8. Write the menu using an attractive font of your choice, no smaller than size 12.
- Ensure each dish is described accurately and in an appealing manner, and true in its features and ingredients.
- Use correct culinary terms, language, and grammar relevant to the style of cuisine
9. Once implemented, obtain feedback for the success of the menu using a method outlined in the task section above and attach the feedback to this assessment marked Menu 4
10. What was the feedback received, and accordingly what should be improved when planning future ethnic menus in the future?
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Assessment Marking Criteria - Menu 4 | |||
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Element 1: Identify customer requirements |
S |
NS |
NA |
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The type of customer relevant for the menu/establishment is identified |
☐ |
☐ |
☐ |
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The cuisine style or styles are identified |
☐ |
☐ |
☐ |
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The menu types used in the establishment are identified |
☐ |
☐ |
☐ |
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The common popular items sold in the establishment are identified |
☐ |
☐ |
☐ |
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An indicative pricing structure is provided for the basis of comparison |
☐ |
☐ |
☐ |
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Element 2: Plan menus | |||
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The menu contains the number of dishes/choices as per instruction relevant for the menu type |
☐ |
☐ |
☐ |
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The dishes provided use a seasonal variety where relevant |
☐ |
☐ |
☐ |
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The methods of cookery used for the dishes within one menu type provide variety and repetitions are avoided |
☐ |
☐ |
☐ |
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The colours within dishes and in a menu, type are appealing |
☐ |
☐ |
☐ |
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Dishes within a menu type provide a variety of tastes |
☐ |
☐ |
☐ |
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Dishes within a menu type provide a variety of different textures |
☐ |
☐ |
☐ |
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Main dishes or menus provide an acceptable nutritional balance according to Australian Guidelines for Healthy Adults |
☐ |
☐ |
☐ |
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The dishes and menu type are suitable for the clientele identified in section 1 |
☐ |
☐ |
☐ |
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Element 3: Cost menus | |||
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Each commodity is listed in a standard recipe card |
☐ |
☐ |
☐ |
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The yield test values are establishing in a yield test sheet |
☐ |
☐ |
☐ |
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The correct methods are used to calculate yields and net costs |
☐ |
☐ |
☐ |
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Each dish is costed in the standards recipe card |
☐ |
☐ |
☐ |
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The correct formulas are used for each type of calculation |
☐ |
☐ |
☐ |
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The food cost for the menu does not exceed the required food cost percentage |
☐ |
☐ |
☐ |
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The correct methods for calculating mark-up are used |
☐ |
☐ |
☐ |
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The profitability/maximum for each dish or menu is identified |
☐ |
☐ |
☐ |
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All calculations are attached for reference as instructed for each menu type |
☐ |
☐ |
☐ |
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Element 4: Write menu content | |||
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The menu is written in an appealing way, creating interest |
☐ |
☐ |
☐ |
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Classical garnishes are used correctly according to conventions |
☐ |
☐ |
☐ |
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The key features in each dish/menu are clearly listed |
☐ |
☐ |
☐ |
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The correct culinary terms are used and explained where relevant |
☐ |
☐ |
☐ |
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The menu structure is correct in order |
☐ |
☐ |
☐ |
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The print type/font is clearly legible |
☐ |
☐ |
☐ |
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Element 5: Evaluate menu success | |||
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The menu or dishes are evaluated using evaluation methods outlines in the instructions |
☐ |
☐ |
☐ |
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The feedback is collated and attached |
☐ |
☐ |
☐ |
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The feedback is interpreted correctly |
☐ |
☐ |
☐ |
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A sales analysis is performed where this is part of the evaluation strategy |
☐ |
☐ |
☐ |
