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# SITHKOP302 Plan and Cost Basic Menus Sample Assignment

SIT12 Tourism, Travel and Hospitality Training Package

SIT30813 CERTIFICATE III IN COMMERCIAL COOKERY

SITHKOP302 Plan and Cost Basic Menus

Assessment Task 1: Student Workbook

The questions in this workbook will assess the knowledge of the unit. A correct answer must be sbmitted for each question. If you fail to answer a question correctly, you may be provided with one opportunity to re-submit.

Students will be required to re- submit this workbook where they do not achieve a satisfactory result.

Assessment Task 3– WORKBOOK

You are to provide written feedback to the following questions and provide the answers as part of your portfolio of evidence. Your assessor will:

• Provide customer profiles for you to read
• Assess your responses using the table below
• Decide when you have answered all the questions competently.

1. List three sources from which you might obtain information on your organisation’s customer profile and food preferences.

1. Usage of statistics
2. Questionnaires and surveys
3. Ask customers directly

2. What is your (imaginary) business’s current customer profile?

Most of current customers are residences and they prefer grilled, seared and fried sea foods for their dinner

3. Using the sales data below from a restaurant in the inner city. Calculate the popularity index for each of the entrees. Round your answer up or down to the closest two decimal places.

 Week ending Seared scallops Deep fried calamari Grilled prawns Ceviche Total 2020 446 1324 1441 Percentage % 38.62% 8.52% 25.31% 27.55%

4. Based on your sales data analysis of customers’ food preferences in question Three (3) above, which of the restaurant’s entrees would you replace?

Deep fried calamari since it is main menu of our restaurant. the customers seem not to look for this menu. It is better to replace to other menu to provide them diversity of food experience of our restaurant

5. Read the restaurant’s customer profile:{" "}

Our customers are health conscious female executives between 25 and 35 years of age who work in the inner city on an income of over \$100 000 per year. Using {" "} this profile and the food preferences from the sales data in question three above, answer the following questions.

1. Which entree would you add to adjust the entree selections to better meet your customers’ needs?
1. Beer battered fish fingers smothered in tartare sauce and garnished with onion rings.
2. Gumbo of fresh prawns, spicy sausage and succulent chicken breast smothered in rich Cajun sauce on a bed of steamed rice.
3. Gravlax of Atlantic salmon on a bed of fresh mesclun leaves drizzled with pomegranate balsamic dressing.
2. Which of the following main Assignments would deliver the highest yield while at the same time meeting your customers’ preferences?
1. Surf and turf, Sirloin steak cooked to order accompanied by beer-battered prawns and potato wedges.
2. Veggie delight, Goat’s cheese tortellini, date purée, brown butter almonds and broccolini
3. King prawn butterflies, Off-the-shell king prawns lightly spiced, battered and deep fried to a crispy finish accompanied by steamed cauliflower and broccoli smothered in rich cheese sauce
3. Identify the restaurant’s organisational service style and cuisine.
1. In our restaurant we serve sea foods mostly as the customers demand us to serve it and our service style is common diner as others we provide comfortable feelings when visiting customers by neat interiors and cheap and affordable prices.

6. What type of menu would suit a wedding reception?

Buffets - Buffets are right for couples who want to serve several entrees. Creating this style of reception is perfect for any time of the day. You can have it on a day wedding and serve muffins and fruit platters.

7. What type of menu would suit a fast food restaurant which serves Mexican cuisine?

taco is a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling. A taco can be made with a variety of fillings. A taco is generally eaten without utensils and is often accompanied by garnishes.

8. You’ve generated a range of ideas for menus for dishes or food production ranges. Explain the six steps you would take next to coordinate the menu development process.

1. Review current menu strategy
2. Determine market needs
3. Understand the competition
4. Review process of food production
5. Identify economic factors
6. Conduct Consumer Research

9. You must ensure there aren’t any organisational constraints or other factors that could stop you from producing the dishes profitably and to high standard. Identify six factors to consider when assessing the merits of your dishes.{" "}

1. Tastes
2. Cultural barriers
3. Location of restaurants
4. Customer profiles
5. Customer preferences
6. Types of menu

10. List the four factors you can vary to achieve culinary balance in your dishes or food production items.

1. Sweet
2. Spice
3. Bitter
4. Sour

11. Identify four ways you can achieve nutritional balance in your dishes or food production items .

1. Including fruits and vegetables
2. Including Grains
3. Including proteins
4. Including Dairy

12. Identify three people you can consult with at different stages of menu planning.

1. Person who consider food production method
2. Person who consider customer preference
3. Person who consider food production time consumption

13. List the five steps you would take to cost your menus.

Step 1: List down ingredients

Step 2: Calculate the cost of each ingredient in each dish

Step 3: Add the total cost of the ingredients to calculate food costs for that dish

Step 4: Divide the menu price by the food cost to determine the percentage of the price

Step 5: Calculate overhead cost per meal served

14. Identify eight proposed components you’d need to itemise to cost dishes or food production items.

1. market price point
2. Menu item cost
3. Needed gross profit
4. Maximum allowable food cost percentage
5. Actual food cost percentage
6. Potential food cost percentage
7. Standard food cost percentage

State what documents you can use to identify the purchase price or cost per unit of each ingredient.

There are standard of ingredient price which is updated annually to react on transition of its price on web or we also can find it in library

15. List the three standard measurements you would use when itemising ingredients and calculating portion yields and/or costs from raw ingredients. Provide an example of each one.{" "}

1. Washing – wash out the dirt and impurities
2. Peeling – peeling the skin
3. Trimming – Trimming ingredients to measure and be ready for use

16. You buy 10 kg carrots. After washing, peeling and trimming them you have 9 kg left. {" "} Calculate the yield % of the carrots. State the formula you used. Show how you arrived at this figure.

It is 90% because after washing peeling and trimming only 9kg out of 10kg has been left. The method is Yield = Actual/Theoretical *100

17. You buy 10 kg {" "} of Chicken, after trimming you have 6kg left.{" "} Calculate the yield % of the chicken. State the formula you used. Show how you arrived at this figure.

60% of the chicken was meat part the method is same as above Yield = actual/Theoretical *100_But what we have to consider in determining for chicken is to separate it in partials

18. Calculate the usable trim % of the chicken {" "} if the usable trimming weight is 2.5kg from an initial purchase weight of 10kg . State the formula you used. Show how you arrived at this figure.

Usable trim % is 25% of initial purchase it is calculated using method of Actual/Theoretical *100

Calculate the waste % of the chicken {" "} if the wastage is 1.5kg from an initial purchase of 10kg . State the formula you used. Show how you arrived at this figure.

the usage will be 85% and wastage will be 15% of initial purchase. Same method above

19. Calculate the profitable selling price of a dish with a food cost per portion of \$7.22 and a standard food cost percentage of 28%. State the formula you used. Show how you arrived at this price. Round your answer up to two decimal places.

It would be \$2.02_the method is actual*Cost percentage/100

20. Assess the cost effectiveness of these dishes. Use the table to answer{" "} the following

 Dish name Section Portion size Food cost per portion Food cost % Selling price Orange cake Dessert 240 Gram \$1.58 17% \$9.29 Profiteroles Dessert 6 Each \$3.08 32% \$9.62 Brandy snap Dessert 180 Gram \$2.11 22% \$9.59
1. Which dish provides the highest Gross Profit %?

Orange cake provides highest gross profit

2. Which dish is the most profitable in Dollar (\$) terms ?

Orange cake, which is \$7.71

3. Which dish is the least profitable in Dollar (\$) terms?

Profiteroles (\$6.54)

21. List three ways you can get the necessary technological skills to calculate yield and costs from raw ingredients using computers and software programs.

1. Calculator
2. Using Micro soft excel
3. Bond Calculator

22. You’re promoting the sale of a new spinach and ricotta lasagne. List seven dish characteristics you could use in the menu description to promote sales. Provide an example of each one.

1. Tastes_- include how it tastes as well as its unique texture
2. Ingredients_- what it contains and what it is made of
3. Origin – origin of food to help customer feel great experience by having menu
4. Nutrition_- nutritional information to help customers understand menu
5. Method of cooking – describing method of cooking would help obtaining customer’s attention
6. differentiation – how it is different to other menus
7. goods of ingredients – the good things when we intake the ingredients of menu

23. Identify two ways you can use technology to help you write menu content.

1. Microsoft Word

24. Identify four ways you can get ongoing feedback from customers and others to improve menu performance.

1. Surveys
2. Feedback boxes
3. Reach out directly
4. Front desk staff

25. List three ways you can assess the success and popularity of menu items .

1. measuring total orders in specific period resourcing statistics
2. Measuring profitability of menu
3. when there is continuous demand from customers

26. Describe what a ‘customer survey’ is and how it can help you.

Customer satisfaction surveys help businesses measure satisfaction, identify unhappy customers and find potential advocates. The purpose of this type of survey is to gauge how satisfied your customers are. A happy customer is extremely valuable to your company.

27. Explain three ways you could adjust menus based on feedback and profitability.

1. Look for alternative ingredient that would not affect taste of menu
2. Re-settling price per serves to meet customer price demands
3. Develop alternative menu or special menu for special guests who have requirements

28. Identify four (4) typical characteristics of menus to keep in mind when writing menu content and formatting your menu.

1. Diversity
2. Formats
3. Description
4. Price