Reference no: EM133027373

Assessment Task 2: Project 1: Menu Type - Ala Carte

Task Summary
The activities described below will be demonstrated using Durban's College Restaurant. Durban's college Restaurant is an example of a simulated hospitality business operation where menus/ dishes are planned, developed and costed.

To complete all activities successfully you will also need to conduct a level of research. Choose a cuisine for your menu and before you commence the assessment, seek approval from your trainer/ assessor. Than you are to identify food preferences/ dishes for a variety of customer groups based on the cuisine you have chosen.

Your final a la carte menu must contain one dish of each:
• Entrée
• Soups
• Main Course
• Desserts

Additionally, you will need to provide one vegetarian entrée and one vegetarian option for a soup and main course, including one dessert recipe following key dietary requirements (ie. gluten -free, lactose intolerant etc).
Each dish must provide a balanced variety of the following:
• colours
• cooking methods
• garnish
• flavours
• appearance (presentation)
• food ingredients
• taste
• texture

The dishes you choose for the menu must fit the customer profile you have described in Part A - Types of Customers, as well as meet a price level (budget) that matches with what is on offer at Durban's College Restaurant.

Part B - You will need to demonstrate the research you have conducted and ideas used to determine the food preferences/ dishes chosen for your final a la carte menu to your trainer/ assessor and college restaurant colleagues to obtain feedback. Record all feedback and the changes you will make as a result of the feedback in the Student Notes section under the heading Menu 1 - Ala Carte.

Part C - Complete a Standard Recipe Card (SRC) for a soup dish and ONE for another dish of your choice from the menu, listing the raw ingredients and required quantities. as well as calculating portion yields and costs for these raw ingredients. A Standard Recipe Card Template has been provided for you in Appendix 5. You will need to make copies of this template to complete. Once you have completed both Standard Recipe Cards, you must insert them into this booklet before the Assessor Feedback Sheet - Assessment Task 2.

Then, finalize the Standard Recipe Card for each dish by costing each dish based on a 'per serve/per person' price based on a food cost not exceeding 34% for each dish, in order to achieve the desired profit margins. NB Refer to specific mark-up procedures and rates used at Durban's College Restaurant previously. Also identify the dishes that feature best in terms of profitability.

Part D After you have implemented the menu, you are to obtain feedback for the success of the menu using Customer Feedback Form found in Appendix 1 You must also conduct a Meeting using the Staff Meeting Agenda/Minutes found in Appendix 2

Make copies of each of these templates to complete. Once you have completed these documents insert them into this booklet before the Assessor Feedback Sheet - Assessment Task 2

To be able to complete the Staff Meeting successfully, your trainer/ assessor will provide you with the sales data supporting the implementation of your menu at the College Restaurant. NB. There will be a number of a la carte menus implemented daily which have been designed by students in your class for the purpose of this assessment

Part E - Final Menu Design: Once you have chosen the food dishes you will present you can write the menu, Write the menu
- using an attractive font of your choice, no smaller than font size 12
- ensuring each dish is described accurately and in an appealing manner to customers
- using correct culinary terms, language and grammar relevant to the style of cuisine and to promote the sale of menu items.
Once you have finalised the menu, insert it into this section before the Assessor Feedback Sheet -Assessment Task 2 You can also insert the recipe for each dish described in the menu (optional).

Part F - Observation Checklist: Your Trainer/ Assessor will be observing you while you complete this assessment task using the Observation Checklist. The Observation Checklist outlines key assessment criteria which you must demonstrate in order for you to complete Assessment Task 2 successfully.

Your trainer/assessor will:
• observe you using the observation checklist as a guide to ensure you have covered all key assessment criteria.
• place a tick (\) - satisfactory performance or cross (x) - unsatisfactory performance in the box provided against each assessment criteria in the observation checklist
• complete all other relevant documentation provided
• identify any areas you may be underperforming in and provide you with feedback
• advise you if you need to be re-assessed, ie. have been deemed Not Yet Satisfactory and will inform you of the date and time this will take place.
During this assessment task, your trainer/assessor may ask questions to ensure you demonstrate you have sufficient knowledge to perform the tasks set in this assessment.

Assessment Task 3: Project 2: Menu Type - Buffet

Task Summary:
The activities described below will be demonstrated using Durban's College Restaurant. Durban's college Restaurant is an example of a simulated hospitality business operation where menus/dishes are planned, developed and costed

To complete all activities successfully you will also need to conduct a level of research. Choose a cuisine for your menu and before you commence the assessment, seek approval from your trainer /assessor. Then you a variety of customer groups based on the cuisine you have chosen

Your final buffet menu must contain one dish of each:

• Soup
• Entrée
• Main course
• Desserts

Additionally, you will need to provide one vegetarian entrée and one vegetarian option for a soup and main course, including one dessert recipe following key dietary requirements (ie• gluten -free, lactose intolerant etc).

Each dish must provide a balanced variety of the following:
• colours
• cooking methods
• garnish
• flavours
• appearance (presentation)
• food ingredients
• taste
• texture

The dishes you choose for the menu must fit the customer profile you have described in Part A - Types of Customers, as well as meet a price level (budget) that matches with what is on offer at Durban's College Restaurant.

Part B - You will need to demonstrate the research you have conducted and ideas used to determine the food preferences/ dishes chosen for your final buffet menu to your trainer/ assessor and college restaurant colleagues to obtain feedback. Record all feedback and the changes you will make as a result of the feedback in the Student Notes section under the heading Menu 2 - Buffet.

Part C - Complete a Standard Recipe Card (SRC) for an entree dish and ONE for another dish of your choice from the menu (must be different), listing the raw ingredients and required quantities. as well as calculating portion yields and costs for these raw ingredients. A Standard Recipe Card Template has been provided for you in Appendix 5. You will need to make copies of this template to complete. Once you have completed both Standard Recipe Cards, you must insert them into this booklet before the Assessor Feedback Sheet - Assessment Task 2.

Then, finalise the Standard Recipe Card for each dish by costing each dish based on a 'per serve/per person' price based on a food cost not exceeding 34% for each dish, in order to achieve the desired profit margins. NB Refer to specific mark-up procedures and rates used at Durban's College Restaurant previously. Also identify the dishes that feature best in terms of profitability.
Part D After you have implemented the menu, you are to obtain feedback for the success of the menu using Customer Feedback Form found in Appendix 1 You must also conduct a Meeting using the Staff Meeting Agenda/Minutes found in Appendix 2

Make copies of each of these templates to complete. Once you have completed these documents insert them into this booklet before the Assessor Feedback Sheet - Assessment Task 2

To be able to complete the Staff Meeting successfully, your trainer/ assessor will provide you with the sales data supporting the implementation of your menu at the College Restaurant. NB. There will be a number of a la carte menus implemented daily which have been designed by students in your class for the purpose of this assessment

Part E - Final Menu Design: Once you have chosen the food dishes you will present you can write the menu, Write the menu
- using an attractive font of your choice, no smaller than font size 12
- ensuring each dish is described accurately and in an appealing manner to customers
- using correct culinary terms, language and grammar relevant to the style of cuisine and to promote the sale of menu items.
Once you have finalised the menu, insert it into this section before the Assessor Feedback Sheet -Assessment Task 2 You can also insert the recipe for each dish described in the menu (optional).

Part F - Observation Checklist: Your Trainer/ Assessor will be observing you while you complete this assessment task using the Observation Checklist. The Observation Checklist outlines key assessment criteria which you must demonstrate in order for you to complete Assessment Task 2 successfully.

Your trainer/assessor will:
• observe you using the observation checklist as a guide to ensure you have covered all key assessment criteria.
• place a tick (\) - satisfactory performance or cross (x) - unsatisfactory performance in the box provided against each assessment criteria in the observation checklist
• complete all other relevant documentation provided
• identify any areas you may be underperforming in and provide you with feedback
• advise you if you need to be re-assessed, ie. have been deemed Not Yet Satisfactory and will inform you of the date and time this will take place.
During this assessment task, your trainer/assessor may ask questions to ensure you demonstrate you have sufficient knowledge to perform the tasks set in this assessment.

Assessment Task 4: Project 3: Menu Type - Cyclical

Task Summary
The activities described below will be demonstrated using Durban's College Restaurant. Durban's college Restaurant is an example of a simulated hospitality business operation where menus/ dishes are planned, developed and costed.

To complete all activities successfully you will also need to conduct a level of research. Choose a cuisine for your menu and before you commence the assessment, seek approval from your trainer/ assessor. Than you are to identify food preferences/ dishes for a variety of customer groups based on the cuisine you have chosen.

Your final Cyclical menu must contain one dish of each:

• Soup
• Entrée
• Main course
• Desserts

Additionally, you will need to provide one vegetarian entrée and one vegetarian option for a soup and main course, including one dessert recipe following key dietary requirements (ie. gluten -free, lactose intolerant etc).
Each dish must provide a balanced variety of the following:
• colours
• cooking methods
• garnish
• flavours
• appearance (presentation)
• food ingredients
• taste
• texture

The dishes you choose for the menu must fit the customer profile you have described in Part A - Types of Customers, as well as meet a price level (budget) that matches with what is on offer at Durban's College Restaurant.

Part B - You will need to demonstrate the research you have conducted and ideas used to determine the food preferences/ dishes chosen for your final Cyclical menu to your trainer/ assessor and college restaurant colleagues to obtain feedback. Record all feedback and the changes you will make as a result of the feedback in the Student Notes section under the heading Menu 3 - Cyclical.

Part C - Complete a Standard Recipe Card (SRC) for a soup dish and ONE for another dish of your choice from the menu, listing the raw ingredients and required quantities. as well as calculating portion yields and costs for these raw ingredients. A Standard Recipe Card Template has been provided for you in Appendix 5. You will need to make copies of this template to complete. Once you have completed both Standard Recipe Cards, you must insert them into this booklet before the Assessor Feedback Sheet - Assessment Task 2.

Then, finalize the Standard Recipe Card for each dish by costing each dish based on a 'per serve/per person' price based on a food cost not exceeding 34% for each dish, in order to achieve the desired profit margins. NB Refer to specific mark-up procedures and rates used at Durban's College Restaurant previously. Also identify the dishes that feature best in terms of profitability.

Part D After you have implemented the menu, you are to obtain feedback for the success of the menu using Customer Feedback Form found in Appendix 1 You must also conduct a Meeting using the Staff Meeting Agenda/Minutes found in Appendix 2

Make copies of each of these templates to complete. Once you have completed these documents insert them into this booklet before the Assessor Feedback Sheet - Assessment Task 2

To be able to complete the Staff Meeting successfully, your trainer/ assessor will provide you with the sales data supporting the implementation of your menu at the College Restaurant. NB. There will be a number of a la carte menus implemented daily which have been designed by students in your class for the purpose of this assessment

Part E - Final Menu Design: Once you have chosen the food dishes you will present you can write the menu, Write the menu
- using an attractive font of your choice, no smaller than font size 12
- ensuring each dish is described accurately and in an appealing manner to customers
- using correct culinary terms, language and grammar relevant to the style of cuisine and to promote the sale of menu items.
Once you have finalised the menu, insert it into this section before the Assessor Feedback Sheet -Assessment Task 2 You can also insert the recipe for each dish described in the menu (optional).

Part F - Observation Checklist: Your Trainer/ Assessor will be observing you while you complete this assessment task using the Observation Checklist. The Observation Checklist outlines key assessment criteria which you must demonstrate in order for you to complete Assessment Task 2 successfully.

Your trainer/assessor will:
• observe you using the observation checklist as a guide to ensure you have covered all key assessment criteria.
• place a tick - satisfactory performance or cross - unsatisfactory performance in the box provided against each assessment criteria in the observation checklist
• complete all other relevant documentation provided
• identify any areas you may be underperforming in and provide you with feedback
• advise you if you need to be re-assessed, ie. have been deemed Not Yet Satisfactory and will inform you of the date and time this will take place.
During this assessment task, your trainer/assessor may ask questions to ensure you demonstrate you have sufficient knowledge to perform the tasks set in this assessment.

Assessment Task 5: Project 4: Menu Type - Degustation

Task Summary
The activities described below will be demonstrated using Durban's College Restaurant. Durban's college Restaurant is an example of a simulated hospitality business operation where menus/ dishes are planned, developed and costed.

To complete all activities successfully you will also need to conduct a level of research. Choose a cuisine for your menu and before you commence the assessment, seek approval from your trainer/ assessor. Than you are to identify food preferences/ dishes for a variety of customer groups based on the cuisine you have chosen.

Your final Cyclical menu must contain one dish of each:

• Soup
• Entrée
• Main course
• Desserts

Additionally, you will need to provide one vegetarian entrée and one vegetarian option for a soup and main course, including one dessert recipe following key dietary requirements (ie. gluten -free, lactose intolerant etc).
Each dish must provide a balanced variety of the following:
• colours
• cooking methods
• garnish
• flavours
• appearance (presentation)
• food ingredients
• taste
• texture

The dishes you choose for the menu must fit the customer profile you have described in Part A - Types of Customers, as well as meet a price level (budget) that matches with what is on offer at Durban's College Restaurant.

Part B - You will need to demonstrate the research you have conducted and ideas used to determine the food preferences/ dishes chosen for your final Degustation menu to your trainer/ assessor and college restaurant colleagues to obtain feedback. Record all feedback and the changes you will make as a result of the feedback in the Student Notes section under the heading Menu 4 - Degustation.

Part C - Complete a Standard Recipe Card (SRC) for a soup dish and ONE for another dish of your choice from the menu, listing the raw ingredients and required quantities. as well as calculating portion yields and costs for these raw ingredients. A Standard Recipe Card Template has been provided for you in Appendix 5. You will need to make copies of this template to complete. Once you have completed both Standard Recipe Cards, you must insert them into this booklet before the Assessor Feedback Sheet - Assessment Task 2.

Then, finalize the Standard Recipe Card for each dish by costing each dish based on a 'per serve/per person' price based on a food cost not exceeding 34% for each dish, in order to achieve the desired profit margins. NB Refer to specific mark-up procedures and rates used at Durban's College Restaurant previously. Also identify the dishes that feature best in terms of profitability.

Part D After you have implemented the menu, you are to obtain feedback for the success of the menu using Customer Feedback Form found in Appendix 1 You must also conduct a Meeting using the Staff Meeting Agenda/Minutes found in Appendix 2

Make copies of each of these templates to complete. Once you have completed these documents insert them into this booklet before the Assessor Feedback Sheet - Assessment Task 2

To be able to complete the Staff Meeting successfully, your trainer/ assessor will provide you with the sales data supporting the implementation of your menu at the College Restaurant. NB. There will be a number of a la carte menus implemented daily which have been designed by students in your class for the purpose of this assessment

Part E - Final Menu Design: Once you have chosen the food dishes you will present you can write the menu, Write the menu
- using an attractive font of your choice, no smaller than font size 12
- ensuring each dish is described accurately and in an appealing manner to customers
- using correct culinary terms, language and grammar relevant to the style of cuisine and to promote the sale of menu items.
Once you have finalised the menu, insert it into this section before the Assessor Feedback Sheet -Assessment Task 2 You can also insert the recipe for each dish described in the menu (optional).

Part F - Observation Checklist: Your Trainer/ Assessor will be observing you while you complete this assessment task using the Observation Checklist. The Observation Checklist outlines key assessment criteria which you must demonstrate in order for you to complete Assessment Task 2 successfully.

Your trainer/assessor will:
• observe you using the observation checklist as a guide to ensure you have covered all key assessment criteria.
• place a tick - satisfactory performance or cross - unsatisfactory performance in the box provided against each assessment criteria in the observation checklist
• complete all other relevant documentation provided
• identify any areas you may be underperforming in and provide you with feedback
• advise you if you need to be re-assessed, ie. have been deemed Not Yet Satisfactory and will inform you of the date and time this will take place.
During this assessment task, your trainer/assessor may ask questions to ensure you demonstrate you have sufficient knowledge to perform the tasks set in this assessment.

Assessment Task 6: Project 5: Menu Type - Ethnic
Task Summary
The activities described below will be demonstrated using Durban's College Restaurant. Durban's college Restaurant is an example of a simulated hospitality business operation where menus/ dishes are planned, developed and costed.

To complete all activities successfully you will also need to conduct a level of research. Choose a cuisine for your menu and before you commence the assessment, seek approval from your trainer/ assessor. Than you are to identify food preferences/ dishes for a variety of customer groups based on the cuisine you have chosen.

Your final Cyclical menu must contain one dish of each:
• Soups
• Entrée
• Main Course
• Desserts

Additionally, you will need to provide one vegetarian entrée and one vegetarian option for a soup and main course, including one dessert recipe following key dietary requirements (ie. gluten -free, lactose intolerant etc).
Each dish must provide a balanced variety of the following:
• colours
• cooking methods
• garnish
• flavours
• appearance (presentation)
• food ingredients
• taste
• texture

The dishes you choose for the menu must fit the customer profile you have described in Part A - Types of Customers, as well as meet a price level (budget) that matches with what is on offer at Durban's College Restaurant.

Part B - You will need to demonstrate the research you have conducted and ideas used to determine the food preferences/ dishes chosen for your final ethnic menu to your trainer/ assessor and college restaurant colleagues to obtain feedback. Record all feedback and the changes you will make as a result of the feedback in the Student Notes section under the heading Menu 5 - Ethnic.

Part C - Complete a Standard Recipe Card (SRC) for a soup dish and ONE for another dish of your choice from the menu, listing the raw ingredients and required quantities. as well as calculating portion yields and costs for these raw ingredients. A Standard Recipe Card Template has been provided for you in Appendix 5. You will need to make copies of this template to complete. Once you have completed both Standard Recipe Cards, you must insert them into this booklet before the Assessor Feedback Sheet - Assessment Task 2.

Then, finalize the Standard Recipe Card for each dish by costing each dish based on a 'per serve/per person' price based on a food cost not exceeding 34% for each dish, in order to achieve the desired profit margins. NB Refer to specific mark-up procedures and rates used at Durban's College Restaurant previously. Also identify the dishes that feature best in terms of profitability.

Part D After you have implemented the menu, you are to obtain feedback for the success of the menu using Customer Feedback Form found in Appendix 1 You must also conduct a Meeting using the Staff Meeting Agenda/Minutes found in Appendix 2

Make copies of each of these templates to complete. Once you have completed these documents insert them into this booklet before the Assessor Feedback Sheet - Assessment Task 2

To be able to complete the Staff Meeting successfully, your trainer/ assessor will provide you with the sales data supporting the implementation of your menu at the College Restaurant. NB. There will be a number of a la carte menus implemented daily which have been designed by students in your class for the purpose of this assessment

Part E - Final Menu Design: Once you have chosen the food dishes you will present you can write the menu, Write the menu
- using an attractive font of your choice, no smaller than font size 12
- ensuring each dish is described accurately and in an appealing manner to customers
- using correct culinary terms, language and grammar relevant to the style of cuisine and to promote the sale of menu items.
Once you have finalised the menu, insert it into this section before the Assessor Feedback Sheet -Assessment Task 2 You can also insert the recipe for each dish described in the menu (optional).

Part F - Observation Checklist: Your Trainer/ Assessor will be observing you while you complete this assessment task using the Observation Checklist. The Observation Checklist outlines key assessment criteria which you must demonstrate in order for you to complete Assessment Task 2 successfully.

Your trainer/assessor will:
• observe you using the observation checklist as a guide to ensure you have covered all key assessment criteria.
• place a tick - satisfactory performance or cross - unsatisfactory performance in the box provided against each assessment criteria in the observation checklist
• complete all other relevant documentation provided
• identify any areas you may be underperforming in and provide you with feedback
• advise you if you need to be re-assessed, ie. have been deemed Not Yet Satisfactory and will inform you of the date and time this will take place.
During this assessment task, your trainer/assessor may ask questions to ensure you demonstrate you have sufficient knowledge to perform the tasks set in this assessment.

Assessment Task 7: Project 6: Menu Type - Set

Task Summary
The activities described below will be demonstrated using Durban's College Restaurant. Durban's college Restaurant is an example of a simulated hospitality business operation where menus/ dishes are planned, developed and costed.

To complete all activities successfully you will also need to conduct a level of research. Choose a cuisine for your menu and before you commence the assessment, seek approval from your trainer/ assessor. Than you are to identify food preferences/ dishes for a variety of customer groups based on the cuisine you have chosen.

Your final Cyclical menu must contain one dish of each:

• Soup
• Entrée
• Main course
• Desserts

Additionally, you will need to provide one vegetarian entrée and one vegetarian option for a soup and main course, including one dessert recipe following key dietary requirements (ie. gluten -free, lactose intolerant etc).
Each dish must provide a balanced variety of the following:
• colours
• cooking methods
• garnish
• flavours
• appearance (presentation)
• food ingredients
• taste
• texture

The dishes you choose for the menu must fit the customer profile you have described in Part A - Types of Customers, as well as meet a price level (budget) that matches with what is on offer at Durban's College Restaurant.

Part B - You will need to demonstrate the research you have conducted and ideas used to determine the food preferences/ dishes chosen for your final set menu to your trainer/ assessor and college restaurant colleagues to obtain feedback. Record all feedback and the changes you will make as a result of the feedback in the Student Notes section under the heading Menu 6 - Set.

Part C - Complete a Standard Recipe Card (SRC) for a soup dish and ONE for another dish of your choice from the menu, listing the raw ingredients and required quantities. as well as calculating portion yields and costs for these raw ingredients. A Standard Recipe Card Template has been provided for you in Appendix 5. You will need to make copies of this template to complete. Once you have completed both Standard Recipe Cards, you must insert them into this booklet before the Assessor Feedback Sheet - Assessment Task 2.

Then, finalize the Standard Recipe Card for each dish by costing each dish based on a 'per serve/per person' price based on a food cost not exceeding 34% for each dish, in order to achieve the desired profit margins. NB Refer to specific mark-up procedures and rates used at Durban's College Restaurant previously. Also identify the dishes that feature best in terms of profitability.

Part D After you have implemented the menu, you are to obtain feedback for the success of the menu using Customer Feedback Form found in Appendix 1 You must also conduct a Meeting using the Staff Meeting Agenda/Minutes found in Appendix 2

Make copies of each of these templates to complete. Once you have completed these documents insert them into this booklet before the Assessor Feedback Sheet - Assessment Task 2

To be able to complete the Staff Meeting successfully, your trainer/ assessor will provide you with the sales data supporting the implementation of your menu at the College Restaurant. NB. There will be a number of a la carte menus implemented daily which have been designed by students in your class for the purpose of this assessment

Part E - Final Menu Design: Once you have chosen the food dishes you will present you can write the menu, Write the menu
- using an attractive font of your choice, no smaller than font size 12
- ensuring each dish is described accurately and in an appealing manner to customers
- using correct culinary terms, language and grammar relevant to the style of cuisine and to promote the sale of menu items.
Once you have finalised the menu, insert it into this section before the Assessor Feedback Sheet -Assessment Task 2 You can also insert the recipe for each dish described in the menu (optional).

Part F - Observation Checklist: Your Trainer/ Assessor will be observing you while you complete this assessment task using the Observation Checklist. The Observation Checklist outlines key assessment criteria which you must demonstrate in order for you to complete Assessment Task 2 successfully.

Your trainer/assessor will:
• observe you using the observation checklist as a guide to ensure you have covered all key assessment criteria.
• place a tick - satisfactory performance or cross - unsatisfactory performance in the box provided against each assessment criteria in the observation checklist
• complete all other relevant documentation provided
• identify any areas you may be underperforming in and provide you with feedback
• advise you if you need to be re-assessed, ie. have been deemed Not Yet Satisfactory and will inform you of the date and time this will take place.
During this assessment task, your trainer/assessor may ask questions to ensure you demonstrate you have sufficient knowledge to perform the tasks set in this assessment.

Assessment Task 8: Project 7: Menu Type - Table d' Hote

Task Summary
The activities described below will be demonstrated using Durban's College Restaurant. Durban's college Restaurant is an example of a simulated hospitality business operation where menus/ dishes are planned, developed and costed.

To complete all activities successfully you will also need to conduct a level of research. Choose a cuisine for your menu and before you commence the assessment, seek approval from your trainer/ assessor. Than you are to identify food preferences/ dishes for a variety of customer groups based on the cuisine you have chosen.

Your final Cyclical menu must contain one dish of each:

• Soup
• Entrée
• Main course
• Desserts

Additionally, you will need to provide one vegetarian entrée and one vegetarian option for a soup and main course, including one dessert recipe following key dietary requirements (ie. gluten -free, lactose intolerant etc).
Each dish must provide a balanced variety of the following:
• colours
• cooking methods
• garnish
• flavours
• appearance (presentation)
• food ingredients
• taste
• texture

The dishes you choose for the menu must fit the customer profile you have described in Part A - Types of Customers, as well as meet a price level (budget) that matches with what is on offer at Durban's College Restaurant.

Part B - You will need to demonstrate the research you have conducted and ideas used to determine the food preferences/ dishes chosen for your final table d' hote menu to your trainer/ assessor and college restaurant colleagues to obtain feedback. Record all feedback and the changes you will make as a result of the feedback in the Student Notes section under the heading Menu 7 - Table d' Hote.

Part C - Complete a Standard Recipe Card (SRC) for a soup dish and ONE for another dish of your choice from the menu, listing the raw ingredients and required quantities. as well as calculating portion yields and costs for these raw ingredients. A Standard Recipe Card Template has been provided for you in Appendix 5. You will need to make copies of this template to complete. Once you have completed both Standard Recipe Cards, you must insert them into this booklet before the Assessor Feedback Sheet - Assessment Task 2.

Then, finalize the Standard Recipe Card for each dish by costing each dish based on a 'per serve/per person' price based on a food cost not exceeding 34% for each dish, in order to achieve the desired profit margins. NB Refer to specific mark-up procedures and rates used at Durban's College Restaurant previously. Also identify the dishes that feature best in terms of profitability.

Part D After you have implemented the menu, you are to obtain feedback for the success of the menu using Customer Feedback Form found in Appendix 1 You must also conduct a Meeting using the Staff Meeting Agenda/Minutes found in Appendix 2

Make copies of each of these templates to complete. Once you have completed these documents insert them into this booklet before the Assessor Feedback Sheet - Assessment Task 2

To be able to complete the Staff Meeting successfully, your trainer/ assessor will provide you with the sales data supporting the implementation of your menu at the College Restaurant. NB. There will be a number of a la carte menus implemented daily which have been designed by students in your class for the purpose of this assessment

Part E - Final Menu Design: Once you have chosen the food dishes you will present you can write the menu, Write the menu
- using an attractive font of your choice, no smaller than font size 12
- ensuring each dish is described accurately and in an appealing manner to customers
- using correct culinary terms, language and grammar relevant to the style of cuisine and to promote the sale of menu items.
Once you have finalised the menu, insert it into this section before the Assessor Feedback Sheet -Assessment Task 2 You can also insert the recipe for each dish described in the menu (optional).

Part F - Observation Checklist: Your Trainer/ Assessor will be observing you while you complete this assessment task using the Observation Checklist. The Observation Checklist outlines key assessment criteria which you must demonstrate in order for you to complete Assessment Task 2 successfully.

Your trainer/assessor will:
• observe you using the observation checklist as a guide to ensure you have covered all key assessment criteria.
• place a tick - satisfactory performance or cross - unsatisfactory performance in the box provided against each assessment criteria in the observation checklist
• complete all other relevant documentation provided
• identify any areas you may be underperforming in and provide you with feedback
• advise you if you need to be re-assessed, ie. have been deemed Not Yet Satisfactory and will inform you of the date and time this will take place.
During this assessment task, your trainer/assessor may ask questions to ensure you demonstrate you have sufficient knowledge to perform the tasks set in this assessment.

Assessment Task 9: Project 8: Menu Type - Seasonal

Task Summary
The activities described below will be demonstrated using Durban's College Restaurant. Durban's college Restaurant is an example of a simulated hospitality business operation where menus/ dishes are planned, developed and costed.

To complete all activities successfully you will also need to conduct a level of research. Choose a cuisine for your menu and before you commence the assessment, seek approval from your trainer/ assessor. Than you are to identify food preferences/ dishes for a variety of customer groups based on the cuisine you have chosen.

Your final Cyclical menu must contain one dish of each:

• Soup
• Entrée
• Main course
• Desserts

Additionally, you will need to provide one vegetarian entrée and one vegetarian option for a soup and main course, including one dessert recipe following key dietary requirements (ie. gluten -free, lactose intolerant etc).
Each dish must provide a balanced variety of the following:
• colours
• cooking methods
• garnish
• flavours
• appearance (presentation)
• food ingredients
• taste
• texture

The dishes you choose for the menu must fit the customer profile you have described in Part A - Types of Customers, as well as meet a price level (budget) that matches with what is on offer at Durban's College Restaurant.

Part B - You will need to demonstrate the research you have conducted and ideas used to determine the food preferences/ dishes chosen for your final seasonal menu to your trainer/ assessor and college restaurant colleagues to obtain feedback. Record all feedback and the changes you will make as a result of the feedback in the Student Notes section under the heading Menu 8 - Seasonal.

Part C - Complete a Standard Recipe Card (SRC) for a soup dish and ONE for another dish of your choice from the menu, listing the raw ingredients and required quantities. as well as calculating portion yields and costs for these raw ingredients. A Standard Recipe Card Template has been provided for you in Appendix 5. You will need to make copies of this template to complete. Once you have completed both Standard Recipe Cards, you must insert them into this booklet before the Assessor Feedback Sheet - Assessment Task 2.

Then, finalize the Standard Recipe Card for each dish by costing each dish based on a 'per serve/per person' price based on a food cost not exceeding 34% for each dish, in order to achieve the desired profit margins. NB Refer to specific mark-up procedures and rates used at Durban's College Restaurant previously. Also identify the dishes that feature best in terms of profitability.

Part D After you have implemented the menu, you are to obtain feedback for the success of the menu using Customer Feedback Form found in Appendix 1 You must also conduct a Meeting using the Staff Meeting Agenda/Minutes found in Appendix 2

Make copies of each of these templates to complete. Once you have completed these documents insert them into this booklet before the Assessor Feedback Sheet - Assessment Task 2

To be able to complete the Staff Meeting successfully, your trainer/ assessor will provide you with the sales data supporting the implementation of your menu at the College Restaurant. NB. There will be a number of a la carte menus implemented daily which have been designed by students in your class for the purpose of this assessment

Part E - Final Menu Design: Once you have chosen the food dishes you will present you can write the menu, Write the menu
- using an attractive font of your choice, no smaller than font size 12
- ensuring each dish is described accurately and in an appealing manner to customers
- using correct culinary terms, language and grammar relevant to the style of cuisine and to promote the sale of menu items.
Once you have finalised the menu, insert it into this section before the Assessor Feedback Sheet -Assessment Task 2 You can also insert the recipe for each dish described in the menu (optional).

Part F - Observation Checklist: Your Trainer/ Assessor will be observing you while you complete this assessment task using the Observation Checklist. The Observation Checklist outlines key assessment criteria which you must demonstrate in order for you to complete Assessment Task 2 successfully.

Your trainer/assessor will:
• observe you using the observation checklist as a guide to ensure you have covered all key assessment criteria.
• place a tick - satisfactory performance or cross - unsatisfactory performance in the box provided against each assessment criteria in the observation checklist
• complete all other relevant documentation provided
• identify any areas you may be underperforming in and provide you with feedback
• advise you if you need to be re-assessed, ie. have been deemed Not Yet Satisfactory and will inform you of the date and time this will take place.
During this assessment task, your trainer/assessor may ask questions to ensure you demonstrate you have sufficient knowledge to perform the tasks set in this assessment.