SITHKOP002 Plan and cost basic menus

Assessment Tasks and Instructions

Student Name
Student Number
Course and Code
Unit(s) of Competency and Code(s)	SITHKOP002 Plan and cost basic menus
Stream/Cluster
Trainer/Assessor

Assessment for this Unit of Competency/Cluster	Details
Assessment 1	Assignment
Assessment 2	Project
Assessment 3
Assessment conducted in this instance: Assessment 1 2 3

Reasonable Adjustment

Has reasonable adjustment been applied to this assessment?

No No further information required Yes Complete 2.

Provide details for the requirements and provisions for adjustment of assessment:

Student to complete
	My assessor has discussed the adjustments with me
	I agree to the adjustments applied to this assessment
	Signature	Date

2^nd Assessor to complete
	I agree the adjustments applied to this assessment are reasonable
	Name

	Signature	Date

AssignmentTutorOnline

Assessment Guidelines

What will be assessed

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 preferencesservice style and cuisinecosts of supply for ingredientsmethods and formulas for calculating portion yields and costs from raw ingredients:butcher’s teststandard measuresstandard yield testshospitality and catering industry desired profit margins, mark-up procedures and ratesdifferent types and styles of menus for dishes or food production ranges for different types of food outletsrange of food preferences relating to:contemporary eating habitscultural and ethnic influencespopular menu itemsquick service foodsseasonal dishesvariety of food productsdiffering characteristics of customer groups:age rangebuying powergenderincome levelsocial and cultural backgroundinfluence of seasonal products and commodities on menu contentnaming conventions and culinary terms for a variety of cuisinesformats for and inclusion of menus presented to customersmethods of assessing the popularity of menu items:customer surveyspopularity indexsales data.

Place/Location where assessment will be conducted

RTO to complete

Resource Requirements

Pen, paper, Computer, internet access.

Instructions for assessment including WHS requirements

You are required to address each question in this assessment. Once you have completed all questions, check all responses. Your trainer will be providing you with feedback.

Statement of Authenticity
	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
	I understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged or referenced all sources of information I have used for the purpose of this assessment
Student Signature: Date: / /201

This assessment:	First Attempt	2nd Attempt	Extension – Date: / /
RESULT OF ASSESSMENT	Satisfactory Not Yet Satisfactory
Feedback to Student:
Assessor(s) Signature(s):		Date:	/ /
Student Signature		Date:	/ /

Assessment 1

Your task

You are required to complete all questions and tasks for assessment.

Q1.

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

Source of information

Customer database interview Survey

Q2.

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:

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.

Q4.

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?

Q5.

Go to the Sydney markets website www.sydneymarkets.com.au and provide an overview of the fruit and vegetables in season relevant to the month you are undertaking this assessment. Select 3 seasonal recipes from the recipe section on that site which could be used for a seasonal 3-course menu:

Q6.

Go online and find 3 halal restaurants from 2 different states and create 3 different ethnic menus from the different dishes offered by these establishments. Please provide links.

Q7.

Go to the following 2 websites and identify 6 different trends for food and beverages in Australia for 2016:

Top global food and drink trends for 2016

·Vegetarian alternatives to go main stream ·Less processed foods, more natural ·Sustainable practices will be necessary ·Social media is a key ·Fat is no longer to be feared ·Appearance is everything

Clean Eating to be the major Food and Beverage trend in 2016

·Rise in organic labelling ·Natural food processing ·Health conscious consumers reducing meat intake ·Health and sustainability > development of alternative protein sources>Animal friendly treatment

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:

Q9.

Design a customer questionnaire which you can use to evaluate the menus for your project.

The questions need to be clear and objective.
- The questions must be rated from e.g. 1-5 (1 is poor/5 is excellent).
- Allow a space at the end to permit customers to comment.
- Please submit using a separate document.
- There should be 1 questionnaire per menu.

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