Reference no: EM133769494
Questions
1. Provide examples of techniques for sourcing information on food service trends and market preference.
2. Describe the range of current and emerging food service trends relating to the below topics
contemporary eating habits
cultural and ethnic influences
major festivals and events
Media influence
Seasonal influences
Social media
3. What do you understand by customers profiles and preference, use your on words.
4. Provide examples on source of information on market statistics, customer profile and customer preferences.
5. Explain what feedback is and why it is important for a food business
6. What is the difference between qualitative feedback and quantitative feedback?
7. Describe how the below topics are used to gain qualitative and quantitative feedback on menu performance
Social media
Customer survey
Customer discussion
Staff discussion and meeting
Sales data
8. Explain the link between products, service style and quality expectations in meeting market expectations.
9. Explain how seasonal products and commodities in a menu can influence the final price of a menu
10. Understanding and effectively managing these financial operating costs is crucial for hospitality and catering organizations to maintain profitability and deliver high-quality services to their customers.
Explain what the key components of financial operating costs for hospitality are and catering organizations, including factors such as consumables, food and ingredients, labor, and wastage.
Consumables
Food and ingredients
Labour
wastage
11. Describe the different types and styles of the below menus
A la carte
Buffet
Degustation
Table d'hôte
12. Describe and provide at least 4 (four) examples and of different styles and types of food outlets in Australia
13. Explain what "food service" is and provide at least 4 (four) different types and styles of food service.
14. Define what the below topics are and provide the formulas on how to calculate it.
Budgeted sales price
Standard measures
Standard yield test
GST addition and subtraction
15. What "food cost percentage" is and how its calculated?
16. When writing a menu, it is important to address a few points, explain those points below.
Legible text
Format matching to customer type
Presented in format that is easy to read
17. Explain the 2 (two) different methods use to analyse sales mix and profit performance of menu items
Menu engineering analysis
Sales data
18. Explain what "Name convention" and provide 3 (three) examples used in menus
19. Describe at least 5 (five) examples of culinary terms used if different cuisines.