Reference no: EM133056291 , Length: word count:2000
SITHKOP002 Plan and cost basic menus
Assessment Task 1: Workplace project
TASK SUMMARY
This task is divided into three parts:
• Part A: Conduct research and write a report about menu requirements and customer preferences (Research report)
• Part B: Plan menus and consult with the Team (Team meeting)
• Part C: Develop and cost menus (Prepare menu, recipe cards and P/L statement)
• Part D: Collect feedback on new menus and write a report on feedback.
DEVELOP AND COST MENUS
SUMMARY
For this task you are required to develop and cost a range of menus covering a range of service styles, using the feedback that you have received from customers and colleagues.
RESOURCES AND EQUIPMENT REQUIRED TO COMPLETE THIS PART
• Access to textbooks and other learning materials.
• Access to a computer, printer, Internet and email software (if required).
• Access to Microsoft Word (or a similar program).
• Customer feedback
• Meeting minutes from Part B
STUDENT INSTRUCTIONS FOR PART C
STEP 1: ANALYSE INFORMATION
Analyse the research from Part A, the meeting minutes from Part B and your workplaces current menu. Make notes of menu ideas and changes based on the feedback that you have received from customers and colleagues.
STEP 2: DRAFT NEW MENUS
• Based on your analysis of feedback, you must develop eight new potential menus for consideration. Each menu must be a different service style. You must develop:
» An A la carte menu
» A buffet menu
» A cyclical menu
» A degustation menu
» An ethnic menu
» A set menu
» A table d'hote
» A seasonal menu
• Each menu must include at least eight different menu items and each menu item must have a minimum of five ingredients.
• You must show that throughout your menus you have catered to at least six dietary requirements. At least one of these must be a cultural or religious requirement.
• Two of the menus must cater to two different specific customer groups. (children, weight problem related, elderly, international tourists, etc.)
• Draft up your menus. You may use the same menu items in more than one menu, if appropriate to the service style.
STEP 3: COST MENUS
• Prepare a recipe card for each menu item on each menu including: ingredients, quantities, cost per unit/kilo.
• Work out the cost per recipe and total cost per serve.
• Work out the overall cost to develop each menu each day. Base your calculations (number of tables, number of turns per service period etc.) on your workplace or from your RTO recipe bank.
• Work out an appropriate mark-up cost for each menu item on each menu, to maximise profitability.
STEP 4: DEVELOP MENUS
• Develop a one-page menu for each service style, describing each dish using words that will promote the sale of the menu.
• You must identify which menu items cater to dietary requirements. (E.g. V for vegetarian)
• Ensure you use appropriate naming convention and culinary terms.
• The menu must be developed in a professional format, using Microsoft Word or a similar program.
Attachment:- Plan and cost basic menus.rar
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