SITHKOP002 Plan and cost basic menus Learner Workbook

{`
AUSTRALIAN COLLEGE OF TRADE
SITHKOP002 Plan and cost basic menus Learner Workbook
`}

SIT30816 Certificate III in Commercial Cookery

SIT40516 Certificate IV in Commercial Cookery

This assessment tool contains the assessment requirements for the following unit of competency:

SITHKOP002 Plan and cost basic menus

Purpose of these assessments

The purpose of these assessments is for you to demonstrate your skills and knowledge required to: plan and cost basic menus for dishes or food product ranges for any type of cuisine or food service style. It requires the ability to identify customer preferences, plan menus to meet customer and business needs, cost menus and evaluate their success. Menus can be for ongoing food service, for an event or function, or for a food product range such as patisserie products.

Assessment conditions

Skills must be demonstrated in a hospitality business operation where menus are planned and costed. This can be an industry workplace or a simulated industry environment or activity.

Assessment must ensure access to:

(SOLVED) Want answer for this assignment; Contact Online Chat Support.

commercial information:

preferred supplier arrangements
purchase specifications
sources of negotiated cost of supply:
tariffs
price lists

product information:

food preparation lists
menus for restaurants
price lists
recipes
costs of food supply for food service businesses
menus for the variety of cuisines and service styles specified in the performance evidence.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.

Facility resources

The candidate must have access to this assessment tool and a training commercial kitchen with simulated customers and access to all relevant equipment and resources found in the workplace.

Assessment methods:

Demonstration of tasks
Product-based methods e.g. reports, role plays, work samples
Portfolio of evidence
Written Questions ➢

Reasonable adjustment

The assessor may apply reasonable adjustment during the assessment process; however, the intended outcome of the assessment must not be contravened. The assessor and the candidate need to consider and agree upon if the reasonable adjustment would be applied in the workplace meeting legislation requirements against access and equity before making the adjustments to the assessment.

Please record reasonable adjustment changes here

Submission and duration of assessment

The assessor will inform the candidate of the due date of assessment submission before the commencement of the assessment. The duration should take approximately the equivalent time to complete in the workplace when carrying out the task for the first time. You are to attach your evidence as agreed, for your assessor

to this assessment tool or
on a USB or
Via Email

WHS/OHS requirements

If at any stage during the assessment, you or your assessor deems the assessment activity or environment unsafe for you, the assessor or others in your environment, the assessment needs to be stopped and a risk assessment made prior to recommencement of the assessment.

Candidates’ acceptance of assessment approach

Candidates Name: __________

Candidates Signature: __________

Commencement Date: ________________

Assessment 1- Knowledge questions

Objective: To provide you with an opportunity to demonstrate the 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 1-21 in as much detail as possible, considering your organisational requirements for each one.

What is the target customer profile for your organisation? (PE 1.1, KE1)

What methods and formulas are used to calculate portion yields? (PE 3.2, KE2)

Complete the following butchers test (PE 3.2, KE2)

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

____________

What is the yield percentage for the following? (PE 3.2, KE2)

Item Tested Turned potatoes

Original weight 5.000kg

Usable trimmings 1.000kg

Waste trimmings 0.500kg

Total trimmings 0.500kg

Prepared weight 3.500kg

What is the yield percentage for the following? (PE 3.2, KE2)

Item Tested Broccoli

Original weight 2.000kg

Usable trimmings 0.000kg

Waste trimmings 0.700kg

Total trimmings 0.700kg

Prepared weight 1.300kg

What are the desired profit margins in the catering industry? (PE 3.4, KE3)

List and explain different types of menus that can be used for different food outlets. (PE 2.1, KE4)

Explain the different food preferences that customers may have.

(PE 1.2, KE5)

Explain the differing characteristics of customer groups. (PE 1.2, KE6)

What are seasonal products? (PE 2.1, KE7)

List some different types of cuisines. (PE 4.2, KE8)

What methods can be used to assess the popularity of menu items? (PE5.2, KE10)

Why is it important to use descriptive writing in menus? (PE4.3, KE9)

List some tips for promoting the sale of menu items (PE4.3, KE10)

15. Why is it important to offer a balanced variety of dishes? (PE2.4, KE4)

List some ways to include a balanced variety of dishes into the menu.

(PE2.4, KE4)

Why is it important to adjust and improve menus on a regular basis? (PE5.3, KE3,KE10)

Why is it important to assess the cost-effectiveness of dishes? (PE3.3, KE3)

How would you write an effective menu? (PE4.1, KE4)

List some ways to gather feedback from customers (PE5.1, KE10)

21. When would you need to make adjustments to a menu? (KE 5.3)

Knowledge questions - Student declaration: I declare that the work submitted is my own and has not been copied or plagiarised from any person or source.
Student Name
Student Signature
Date

ASSESSOR USE ONLY

Knowledge questions - Assessment Decision Assessor to Record your assessment judgement on the Unit Result Record Sheet at the back of this assessment tool. Completed by assessor only - mark assessment decision o Satisfactory o Not Yet Satisfactory Assessors comments (if required)
Assessor name
Signature
Date
Reassessment (if Required) Completed by assessor only - mark assessment decision o Satisfactory o Not Yet Satisfactory Assessors comments (if required)
Assessor name
Signature
Date

Assessment 2: Performance Tasks

Objective: To provide you with an opportunity to demonstrate the required 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 Assignment 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 (PE1.1, PE1.2, PE2.2)

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 (PE 2.1-2.4, PE4.1-4.3)

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

➢ Buffet

➢ Cyclical

➢ Degustation

➢ Ethnic

➢ Set

➢ Table d’hôte

➢ Seasonal

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 (PE3.1-3.4)

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 (PE5.1-5.3)

Evaluate the success of each menu by producing a customer satisfaction survey. 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:

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

Performance Tasks - Student declaration: I declare that the work submitted is my own and has not been copied or plagiarised from any person or source.
Student Name
Student Signature
Date

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