Reference no: EM133160600

SITHKOP002 Plan and cost basic menus - Certificate III in Commercial Cookery

Question 1 Why should customer requirements be considered when determining appropriate menu styles and types of menus? (Please tick the correct answers indicating True or False)

1. A successful menu is one that is focussed on the business' requirements rather than the customer.
2. Different businesses will attract different types of customers and the menu must be constructed accordingly.
3. Whether you work in a bistro, club or à la carte restaurant, the expectations of customers will always be the same.
4. If price is the most important factor then you should produce simple, comparatively low-cost dishes.
5. In other establishments, the focus will be on quality and presentation of food and you will produce fewer, more complex dishes which are more expensive.

Question 2 Tick the customer information that a business would findseful when establishing a customer profile:

Question 3. Match the ethnic groups to the potential food preferences:

Italian		Burgers Pizza/Pasta
French		Paste
USA		Burgers
Indian		Tandoori
Thai		Spicy food

How did Escoffier's invention of the "partie system" affect the production and quality procedures in commercial kitchens? The following statements are: (Please tick the correct answers indicating True or False)

1.Escoffier invented the partie system that helped to speedp production and ensured a quality product.
2.Prior to his reorganisation of the kitchen, chefs were in charge of their dish, from the accompanying vegetables to the sauce.
3.The new brigades worked more efficiently through a production line process, which meant they could serve large number of guests in a very limited time span, reflecting modern needs.
4.Escoffier created the apprenticeship system and was the instigator of formal training.
5.Escoffier created the chef'sniform and left a wide range of cookbooks for the professional chef or dedicated hobby cook.

Question 4. Many current trends in the Hospitality industry centre on environmental impacts and freshness of produce. How does this affect purchasing and the nutritional and economic aspects in menu planning? (Please tick the correct answers)

1.Using local produce and pairing dishes with local wines and beers is a way of reducing the amount of pollution generated by transport.
2.Using local produce and pairing dishes with local wines and beers has the benefit of promoting and supporting the local community.
3.Using fresh ingredients purchased on the day and preparing health-conscious dishes is no longer a trend among chefs.
4.Using all cuts of the animal, including the cheaper cuts and offal and choosing appropriate cookery methods is a way of providing more affordable menu items, yet still allowing a reasonable profit.
5.This also allows for wider menu variation by changing specials daily and alsosing interesting ingredients that may not be widely available in other areas.
6.Seasonal produce is not an issue in Australia as the range of climates means that all produce is in season throughout the year.

Question 5 Match the menu type to what you must consider in terms of food cost and pricing:

À la carte Higher charge per dish but may have higher food cost percentage. Customer may only have one course but this may mean you get 2-3 settings per service period
Table d'hôtesually lower food cost as portion control and waste is much better. Less skilled staff required for a shorter time period. On-selling, e.g. desserts, is not possible
Bistro style Cheaper food cost due to simplicity of dishes. Higher revenue due to fast service times and customer turnover. Not possible to charge high prices

Question 6. Match the types of menus to the relevant features:

1.Static Menus These menus rarely change and provide the same food every day. A range of items issually offered but is limited overall. Fast food outlets, restaurant chains and institutional catering mayse static menus for ease of production, quality control measures and customer expectations

2.Specials Menus These are designed for particular foods available for a limited time. While Australia has most food items available all year around, chefs can take advantage of the daily catch or difficult-to-get or seasonal commodities.
3.Cycle Menus These are developed to be repeated at regular intervals. For example a hospital might have a 21 day menu, after which time the menu is repeated.

What are the advantages of cycle menus? Where would cycle menus ideally besed? (Please tick the correct answers indicating True or False)

1.Staff will be able to produce the menu consistently after the first cycle and the menu can be produced by less experienced staff.
2.The cycle menu also allows for accurate food costing.
3.The customerssually do not realise the repetition of the cycle since they may not be present once the cycle is repeated.
4.Cycle menus can be adjusted on a seasonal basis to allow for different commodities.
5.All establishmentssing cycle menus require a qualified head chef, whilst all other staff aresuallynqualified.
6.Cycle menus are ideal for resorts, institutional catering, cruise ships and any situation where you do not get repeat customers.

What are the advantages of a table d'hôte menu? What are the advantages if a combination of table d'hôte menu and à la carte menu issed in an establishment? Complete the following sentences from the drop-down menu: (Please tick the correct answers indicating True or False)

1. The advantage of a table d'hôte menu is the range of menu options available to your customers.
2. In table d'hôte service more people can be served in a short time period and the staff involved often need a lower skill level.
3. A combination of an à la carte menu and a table d'hôte menu can be very cost-effective for the establishment.
4. By-products from preparing à la carte items can besed as part of a table d'hôte item, e.g. if a chicken suprême features on an à la carte menu, the leg and thigh could besed for a ballotine as a table d'hôte main course.
5. Many establishmentsse a table d'hôte menu with limited choices parallel to their à la carte menu, for this reason.

6. Not only does this provide an attractively priced menu choice for the customer, it is also an excellent option for the kitchen to reduce overheads and increase staff capacity.

Question 7. Types of menus which are traditionallysed in large Hospitality establishments include: (Please tick the correct answers)

1.Breakfast Menus
2.Brunch Menus
3.Wedding Menus
4.Tea Menus
5.Coffee Menus
6.Tapas Menus
7.Degustation Menus

Question 8. What is the purpose of breakfast buffets? What are the advantages ofsing a buffet set-up for breakfast? The following statements are:

1.These are widelysed in motels and guest houses where a small number of people attend for breakfast.
2.The food items are displayed in distinct sections and range from continental food items to hot cooked food.
3.Often the beverages are also self-service except tea and coffee, which is poured by service staff.
4.The buffet is broken into two distinct sections for ‘Continental' and ‘Hot Breakfast' and customers can choose their personal preferences.
5.This setup also allows for different styles of breakfast items for international visitors as they can have a section with Japanese style breakfast of Miso soup and rice or Chinese congee and crullers.

Question 9. Which aspects should be considered when serving cocktail foods for a function? What are the potential economic benefits of cocktail foods?

1.Cocktail food is best served bite size so that the customer can put the item into their mouths in one bite
2.It can be served either hot or cold
3.The clever chef willse all leftover foods from staff meals to create interesting food compositions
4.It can be made from any number of commodities and offers the opportunity totilise smaller food items such as trimmings and off cuts in good condition
5.Cocktail foods are always served as a hot option
6.Try wherever possible to eliminate bones, skewers and anything that must be collected after the
customer has eaten

Question 10. Generating menu ideas must be a planned process. Key aspects for considerations include: (Please tick the correct answers)

1. Have you consulted with other staff?
2. Does the menu reflect the style of the restaurant?
3. Does it consider the needs of local clientele and tourists?
4. Is the menu doable with the equipment and staff at hand?
5. Does the menu appeal to the specific purpose such as a wedding?
6. Does the menu fulfil nutritional aspects?
7. Does the menu cater to the needs of every potential client in your local area?

Question 11. What is the aim of the Australian Guide to Healthy Eating? Complete the following sentences from the drop-down menu: (Please tick the correct answers indicating True or False)

True False
1. The guide aims to help Australians choose a healthy dietsing a variety of foods.
2. The guide applies to most people, except adults and people on diets.
3. Selecting the number of servings of food appropriate to age and gender, from each food group identified in the guide will ensure provision of adequate amounts of each essential nutrient to maintain health.

Question 12. Nutritional aspects which should be considered when planning menus for children and adolescents according to the Australian Guide to Healthy Eating include: (Please tick the correct answers indicating true or false)

True False
1.Eat plenty of vegetables, legumes and fruits.
2.Eat plenty of cereals (including breads, rice, pasta and noodles), preferably wholegrain.
3.Include lean meat, fish, poultry and/or alternatives.
4.Snacks and sweets should not exceed 15% of the recommended daily required food intake.
5.Include milks, yoghurts, cheese and/or alternatives.
6.Reduced-fat milks are suitable for young childrennder 2 years, because of their low energy needs.
7.Reduced-fat milk varieties should not be encouraged for older children and adolescents.

Question 13. Imagine these 5 dishes are served as a fixed menu. Place the dishes into correct order according to the 5 course menu sequence:

Step 1 Duck Paté with laves bread
Step 2 Fish Fillet "Sailor Style"
Step 3 Tangelo Sorbet
Step 4 " Beef Fillet "Wellington"
step 5 Baked peach crumble

Question 14. Match the aspects which must be considered when planning and writing a menu to the correct explanations:

Colour Provide a range of colours within each dish and within menus. Consider that the "eye eats first and you never get a second chance at a first impression"
Texture Vary the textures of the products within a menu and on the individual plate. Soft, crunchy, crisp items create natural contrasts and enhance the eating experience
Flavour Balance your flavours within the menu or on the one plate. Spicy items will dominate the palate and should not be served first if lighter items follow
Cookery method Avoidsing just one cookery method. Serve a grilled steak with fried potatoes and glazed vegetables or fresh salads. This will also enhance the taste, flavours and colours
Ingredients Vary your ingredients as much as possible within the menu and individual dishes. This provides for interesting combinations and gives a wide choice to the customer
Naming the dish Explain any foreign terms andse clear descriptions of ingredients and cooking methods.

Question 15. How can you ensure balance and consistency of individual dishes? Which measures can help to achieve this? Complete the following sentences from the drop-down menu: (Please tick the correct answers indicating True or False)

True False
1. Balancing an individual dish is often quite simple and chefs tend to overdo recipe development.
2. Many chefs cook by feel and this can lead to inconsistencies within the establishment.
3.se standard recipes that include a picture of the finished dish, which make it easy to see what is expected.
4. Establish the habit of "visualising" the dish or menu and then do a trial dish before serving it to your customers.
5. Consider the balance of the dish or menu, cross-reference with your colleagues and obtain regular customer feedback.

Question 16. The cost of commodities varies. What actions does a chef need to take to maintain or maximise profits accordingly? (Please tick the correct answers indicating True or False)

1. The menu and pricing must also take into account the variations in cost of labour above all else.
2. Meat, vegetables and seafood prices fluctuate according to their seasonal availability and demand.
3. If demand is high the prices will become cheaper.
4. For example, seafood is always cheaper at Christmas time, meat prices during droughts will decline as farmers need to sell their stock.
5. It is very important to reflect these rises in the costing structure of your menu.
6. A clever chef will choose low cost, high quality commodities and appropriate cookery methods to maximise profits.

Question 17. What is a sales mix? Why should this be analysed frequently? The following statements are: (Please tick the correct answers indicating True or False)

True False
1.Sales mix is an important component of menu planning as you canse it to analyse customer preferences.
2.Sales mix also allows you to balance high cost dishes such as oysters with low cost dishes such as pumpkin soup.
3.The sales mix needs to be reviewed annually to assess the popularity of dishes and their overall performance on the menu.
4.If you have a menu item that is not ordered enough you must remove it from the menu.
5.If a dish is ordered insufficiently you need to investigate whether the dish is too expensive, is toonusual or is not suitable for the season.

Question 18. The following statements relating to the key consideration for supplies when writing a menu are: (Please tick the correct answers indicating True or False)

True False
1. Once we have explored the menu type and service style, we need to explore which commodities are readily available from wholesalers, local producers and markets.
2. Fresh produce issually most expensive when in season.
3. You must consider how long a menu will be in place and whether the ingredients will be available at a reasonable price for that period.
4. Decisions must be made to ensure consistent quality of all menu items and to avoid negative budget impacts if a menu needs to be changed or amended.
5. You may go to the markets first thing in the morning and select the produce and develop the
menu on the basis of the available products.
6. If you develop a good rapport with your suppliers they will provide you with the best product available, to help ensure a good quality menu.

Question 19. The following impacts must be considered when planning a menu to ensure profitability: (Please tick the correct answers)

1. Correct ordering
2. Stock control
3. Convenience food alternatives
4. Waste minimisation
5. Food costs
6. Yield testing
7. Time management
8. Workflow

9. Staff costs

Question 20. The following aspects for waste minimisation and yield testing must be considered when planning and costing menus: (Please tick the correct answers indicating True or False)

True False
1. Average waste percentages are good indicators for how much food you need to order.
2. For example, if you are peeling carrots and cut them into batons, you must account for the waste when ordering.
3. Reusing offcuts and trimmings in other dishes helps to reduce food costs overall.
4. Peeling loss and trimming loss will increase with inferior product or bad work practices.
5. If you need 70g of cut carrots per serve at 30% waste, you would need to order 100g per serve.
6. Waste percentages would have a lower impact if youse meat or seafood, as you simply reduce the actual portion sizes.
7. Portion control is important for costing, consistency and customer satisfaction. If the steak is a different size each time a customer comes to the establishment, for the same price, it likely will result in a disgruntled customer.

Question 21. Match the term to the relevant formula:

Retail price Cost of Goods + Markup
Markup Retail Price - Cost of Goods
Cost of Goods Retail Price - Markup
Margin % ($ Retail - $ Cost) divided by $ Retail

The following examples for calculating the mark-up and calculation factor for a product are: (Please tick the correct answers)

1. Markup is the difference between your purchase price and your sales price.
2. If a bottle of wine costs you $10.00 and you sell it for $40.00 then you have a markup of $30.00 which equals 300%.
If the markup percentage is 200 % and an item costs $20.00 the sales price is calculated as: 100% ($20.00)
+ 200% ($40.00) = $ 60.00.
3. If the markup for a product is 275% the calculation factor to determine the sales price is 3.75.
4. If the markup for a product is 300% the calculation factor to determine the sales price is 4.
5. If a product costs $12.00 and the markup is 300%, then the sales price is $36.00.

Question 22. Once all menu factors, costs and processes have been established, you will need to write and finalise the actual menu. Key points for selecting resources, format, print, style and correct descriptions include: (Please tick the correct answers indicating True or False)

True False
1.The printed format of your menu will determine the pricing of all dishes.
2.Remember that printed menus convey an initial impression of the establishment so it is important that they appear professional.
3.A well written and balanced menu can bring in far more money than a poorly written and constructed one.
4.Select the most suitable paper, artwork and print according tonderline the establishment style and menu format.
5.The print should be easy to read, spelled correctly, grammatically correct and reflect the theme of the restaurant.
6.A modern Australian restaurant may choose their language according to their needs, e.g. "escalope of veal Vienna-style" instead of "Viennese schnitzel".
7.Classical dishes can be described in any way you want, e.g. Viennese schnitzel can be made with veal, pork or chicken.

Question 24. Once a menu has been implemented it is essential to review its success. The following options could besed: (Please tick the correct answers)

1. Formal questionnaires
2. Advertorials
3. Informal feedback
4. Direct feedback
5. Supplier comments
6. Marketing and advertising
7. Reviews

Question 25. Match the methodsed for feedback to the correct examples:

Informal feedback Is gained by service staff where they ask the guests during service or as they clear whether they enjoyed the meal and then relay the information to the kitchen or relevant manager.
Direct feedback Can be gained by the chef if s/he goes into the restaurant after the main courses have been served to talk to clients in person. This can be scary initially but also builds rapport with loyal customers and can make the restaurant a "home away from home".
Supplier comments Can be collected by inviting key suppliers for a fee meal. This allows them to see what you do with their produce, it also alert them to other produce that they may
be able to source for you.
Reviews Can be supplied by external bodies such as Restaurant and Catering Awards, Gault & Millau, Michelin, The Good Food Guide,rbanspoon, tripadvisor or local newspaper reviews. These can have considerable impact on the business both in a positive and
negative sense.

Internal feedback Can be gained through debriefing sessions at the end of service, sample tastings of new menu items and managers or staff sitting down as customers to experience the food and service first hand.

When evaluating a menu, the following factors can assist to improve food costs and yields: (Please tick the correct answers)

1.Items with high food costs can also have high food cost percentages. To allow for this you should also have items with very low food costs and therefore low food cost percentages.
2.The best option in menu planning is to avoid high food cost items to ensure high profit margins.
3.Salads and desserts are often included on menus as they have low food costs and can balance more
expensive items in the overall food cost percentage.
4.Menu items with high food cost percentages are commonlysed bypmarket establishments as these can absorb losses.
5.Other factors to consider are these of cheaper meat cuts and different varieties of vegetables which can provide larger profit margins by employing different preparation and cooking techniques.
6.Alternatively many vegetable offcuts can besed for individual flans decorated with a turned vegetable or by exploring the more traditional recipes which weresed for vegetables during the past decades.

Question 26. Evaluation of the effectiveness of a menu and individual components could include the following measures: (Please tick the correct answers indicating True or False)

True False
1. Evaluating yield management to get a clear indication of the profitability of the individual dishes and the menu as a whole.
2. Sales records showing sales over a given period of time are very helpful to evaluate popularity and even periods where sales tend to be higher or lower.
3. Another option could include to have all groceries on a databank that ispdated regularly and is linked to all the Standard Recipe Cards (SRCs),pdating the prices throughout the system.
4. Providing for generous variables in recipe cards as chefs need to be able to cook creatively with flair.
5. Evaluating waste control.
6. Evaluating menu costs through precise recipes or SRCs or database.