Reference no: EM132696894

SITHKOP002 Plan and cost basic menus

Your task

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

Q1. List three (3) sources of information you can use in your workplace to obtain information on customer profile and food preferences:

Q2. What are two (2) service style(s) and cuisine(s) popular on the gold coast? 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 and provide an overview of the fruit and vegetables in season relevant to the month you are undertaking this assessment which could be used for a seasonal menu:

Q7. Go to the following website and identify 6 different trends for food and beverages in Australia:

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. Use the below template to create a customer questionnaire which you can use to evaluate an à la carte menus for your practical assessment. The questions need to be clear and objective.
Remember, the aim of your questions is to obtain valid feedback and to enable you to make improvements to your menus. (Just create 5 questions - Do not answer the questionnaire)

Assessment 2 - Project - Your Tasks:
1. Plan, cost, write and evaluate the following menus. The instructions on the following pages outline the specific task requirements. This task can be done in a small group in class or if done outside class it must be completed in whole individually. Use the below template to help you complete this assessment.
The dishes must provide a balanced variety on offer and within the courses offered including the following:
o colours
o cooking methods
o delicacies
o flavours
o nutritional values
o presentation
o seasonally available ingredients
o tastes
o textures.

2. Identifying the customer and customer preferences for creating menus. The responses you provide for this question will form the basis of your menu to be planned, costed and evaluated for this assessment

3. Plan an à la carte menu.
A. Your menu must contain at least choices each for:

• 3 Entrées
• 3 Main Courses
• 3 Desserts (or 2 desserts and a cheese)
• One main must be vegetarian option for a main course

B. Draft ideas for each of the dishes listed in A., present these to your chef/colleagues or trainer and obtain feedback. Document what the feedback entailed and what you will change as a result.

C. Establish standard recipe cards for 3 of the dishes from your menu, listing the ingredients and required quantities.

D. Establish a yield test sheet for one ingredient, using the attached template "Yields" and calculate the net yields, and net costs.

E. Identify the dishes that feature best in terms of profitability.

F. 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

G. obtain feedback for the success of the menu
H. What was the feedback received, and accordingly what should be improved for an a la carte menu in the future?

Attachment:- plan and cost basic menus.rar