Reference no: EM132368083

Assignment - Project

Assessment Tasks and Instructions -

Assessment Guidelines - What will be assessed-Performance Evidence

The purpose of this assessment is to assess your 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

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 and employees during the course of each business day
• customer surveys
• improvements suggested by: customers, managers, peers, staff, supervisors and 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.

Instructions for assessment including WHS requirements -

You are required to complete each task for this assessment as outlined below, following the relevant recipes, Work Place Health and Safety practices and Hygiene procedures as instructed during the training sessions you have participated for this unit of competency.

Your Tasks: Plan, cost, write and evaluate each of the following menu types. The instructions on the following pages outline the specific task requirements.

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. 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.

2. Menu 1 - Plan an à la carte menu.

A. Your menu must contain at least 3 choices each for:

• Entrées
• Soups
• Main Courses
• Desserts
• Additionally, provide 1 vegetarian entrée and 1 vegetarian option for a main course

B. The dishes must provide a balanced variety on offer and within the courses offered including the following:

• colours
• cooking methods
• delicacies
• flavours
• nutritional values
• presentation
• seasonally available ingredients
• tastes
• textures.

C. 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.

D. 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. Attach this draft and comments to this assessment marked "Menu 1".

E. Establish standard recipe cards for ONE dish, listing the ingredients and required quantities.

F. Establish a yield test sheet for all ingredients, using the attached template "Yields" and calculate the net yields, and net costs.

G. 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.

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

I. 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.

J. Once implemented, obtain feedback for the success of the menu using a methods outlined in the task section above and attach the feedback to this assessment marked "Menu 1".

K. 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?

Menu 2 - Plan abuffet menu.

A. 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.

B. The dishes must provide a balanced variety on offer and within the courses offered including the following:

• colours
• cooking methods
• delicacies
• flavours
• nutritional values
• presentation
• seasonally available ingredients
• tastes
• textures.

C. 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. Attach this draft and comments to this assessment marked "Menu 2"

D. Establish standard recipe cards for ONE dish, listing the ingredients and required quantities.

E. Establish a yield test sheet for all ingredients, using the attached template "Yields" and calculate the net yields, and net costs.

F. Finalise the standard recipe cards for ONE dish and cost of that 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.

G. 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.

H. Once implemented, obtain feedback for the success of the menu using a methods outlined in the task section above and attach the feedback to this assessment marked "Menu 2".

I. Which dishes were most popular? Which dishes would you remove from the buffet in future - for which reasons?

Menu 3 - Plan acyclical menu.

A. Plan a cyclical menu to run over 1 week, lunch or dinner to cater for participants of a 1 week HACCP seminar with a company next door. The menu must include 3 courses at a set price of $25.00 per person and a food cost not exceeding 32%. The seminar is of a duration of 1 week Monday to Friday and is held consecutively over 2 months.

B. The dishes must provide a balanced variety on offer and within the courses offered including the following:

• colours
• cooking methods
• delicacies
• flavours
• nutritional values
• presentation
• seasonally available ingredients
• tastes
• textures.

C. 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 changeas a result. Attach this draft and comments to this assessment marked "Menu 3".

D. Establish standard recipe cards ONE dish, listing the ingredients and required quantities and cost these to meet the required margins set out in A.

E. Establish a yield test sheet for all ingredients, using the attached template "Yields" and calculate the net yields, and net costs.

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

G. 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.

H. Once implemented, obtain feedback for the success of the menu using a methods outlined in the task section above and attach the feedback to this assessment marked "Menu 3".

I. Which dishes were most popular? Which dishes were most profitable? What other options could you use for future cyclical menus to reduce your food cost whilst ensuring customer satisfaction?

Menu 4 - Plan adegustation menu.

A. Plan a degustation menu comprising of at least 5 courses, and offering 2 main course options. The food cost must not exceed 34 %. The maximum cost shall be in proportion to the client information and current prices for meals as identified in question 1.

B. The dishes must provide a balanced variety on offer and within the courses offered including the following:

• colours
• cooking methods
• delicacies
• flavours
• nutritional values
• presentation
• seasonally available ingredients
• tastes
• textures.

C. 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 changeas a result. Attach this draft and comments to this assessment marked "Menu 4".

D. Establish standard recipe cards for ONE dish, listing the ingredients and required quantities, which must reflect the portion sizes for a degustation menu based on the number of courses provided.

E. Establish a yield test sheet for all ingredients, using the attached template "Yields" and calculate the net yields, and net costs.

F. Identify the dish (from Standard recipe card) that feature best in terms of profitability.

G. 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.

H. Once implemented, obtain feedback for the success of the menu using a methods outlined in the task section above and attach the feedback to this assessment marked "Menu 4".

I. What was the feedback received, and accordingly what should be improved for a degustation menu in the future?

Menu 5 - Plan an ethnic menu.

A. Plan an ethnic menu of your choice suitable to the customer profile /establishment you have identified in question 1. The menu needs to include 3 courses. The food cost must not exceed 28%.

B. The dishes must provide a balanced variety on offer and within the courses offered including the following:

• colours
• cooking methods
• delicacies
• flavours
• nutritional values
• presentation
• seasonally available ingredients
• tastes
• textures.

C. 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 changeas a result. Attach this draft and comments to this assessment marked "Menu 5".

D. Establish standard recipe cards for ONE dish, listing the ingredients and required quantities.

E. Establish a yield test sheet for all ingredients, using the attached template "Yields" and calculate the net yields, and net costs.

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. Once implemented, obtain feedback for the success of the menu using a methods outlined in the task section above and attach the feedback to this assessment marked "Menu 5".

H. What was the feedback received, and accordingly what should be improved when planning future ethnic menus in the future?

Menu 6 - Plan a set /table d'hôte menu.

A. Plan a set or table d'hôte menu of your choice suitable to the customer profile /establishment you have identified in question 1. The menu needs to include 3 courses and may have a choice for each course. The food cost must not exceed 30% and could potentially make use of any by-products you have identified in e.g. your à la carte menu (Menu 1) or degustation menu (Menu 4).

B. The dishes must provide a balanced variety on offer and within the courses offered including the following:

• colours
• cooking methods
• delicacies
• flavours
• nutritional values
• presentation
• seasonally available ingredients
• tastes
• textures.

C. 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 changeas a result. Attach this draft and comments to this assessment marked "Menu 6".

D. Establish standard recipe cards for ONE dish, listing the ingredients and required quantities, which must reflect the portion sizes for courses within a menu.

E. Establish a yield test sheet for all ingredients, using the attached template "Yields" and calculate the net yields, and net costs.

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. Once implemented , obtain feedback for the success of the menu using a methods outlined in the task section above and attach the feedback to this assessment marked "Menu 6".

H. What was the feedback received, and accordingly what needs to be improved when planning future set or table d'hôte menus in the future?

Menu 7 - Plan a seasonal menu.

A. Plan a seasonal menu, relevant to the time of the year/month and the region where you undertake this assessment. Your menu may include e.g. dishes for a game season, fresh berries in season, in conjunction with dishes paired to new wines released or similar. Your menu needs to comprise of a selection of speciality dishes using seasonal produce as a specials menu or a complete menu using at least 4 courses.

The food cost shall not exceed 31% for any dish, and the menu should be in line with the characteristics you have provided in Question 1 of this assessment.

B. The dishes must provide a balanced variety on offer and within the courses offered including the following:

• colours
• cooking methods
• delicacies
• flavours
• nutritional values
• presentation
• seasonally available ingredients
• tastes
• textures.

C. 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, accordingly. Attach this draft and comments to this assessment marked "Menu 7".

D. Establish standard recipe cards for ONE dish, listing the ingredients and required quantities.

E. Establish a yield test sheet for all ingredients, using the attached template "Yields" and calculate the net yields, and net costs.

F. Rite 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. Once implemented, obtain feedback for the success of the menu using a methods outlined in the task section above and attach the feedback to this assessment marked "Menu 7".

H. What was the feedback received, and accordingly what needs to be improved or changed?

Need it perfectly, each question need to be answered properly.

Attachment:- Assignment File - Plan and Cost Basic.rar