Assessment Tasks and Instructions
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Student Number |
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Course and Code |
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Unit(s) of Competency and Code(s) |
SITHKOP002 Plan and cost basic menus |
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Assessment for this Unit of Competency/Cluster |
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Assessment 1 |
Assignment |
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Assessment 2 |
Project |
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Assessment 3 |
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Reasonable Adjustment |
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Has reasonable adjustment been applied to this assessment? |
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No No further information required Yes Complete 2. |
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Provide details for the requirements and provisions for adjustment of assessment:
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Student to complete |
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My assessor has discussed the adjustments with me |
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I agree to the adjustments applied to this assessment |
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2nd Assessor to complete |
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I agree the adjustments applied to this assessment are reasonable |
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Assessment Guidelines
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What will be assessed – Performance Evidence |
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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 employees during the course of each business day customer surveys improvements suggested by: customers managers peers staff supervisors 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. |
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Place/Location where assessment will be conducted |
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RTO to complete |
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Resource Requirements |
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Pen, paper, calculator, customer service survey created in assessment 1-Assignment, Computer, MS Excel or similar software, Recipe selection relevant for this unit to cover all menu types specified in the assessment conditions for “Performance Evidence”. All support tool templates for yield testing, calculations and menu balance located in the assessment tool folder for the unit SITHKOP002, Futura Teacher Support tools. Refer to the Assessment conditions attached to the Futura Group Mapping Document located in the teacher support tools folder or the “Assessment Conditions” for this unit in the SIT 1.0 Training Package. |
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Instructions for assessment including WHS requirements |
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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. |
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Statement of Authenticity |
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I acknowledge that I understand the requirements to complete the assessment tasks |
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The assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes |
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I understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged or referenced all sources of information I have used for the purpose of this assessment |
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Student Signature: Date: / /201 |
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This assessment: |
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Extension – Date: / / |
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RESULT OF ASSESSMENT |
Satisfactory Not Yet Satisfactory |
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Feedback to Student: |
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Student Signature |
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Assessment 2
Your Tasks:
Plan, cost, write and evaluate each of the following menu types. The instructions on the following pages outline the specific task requirements.
The following formulas are relevant for this assessment:
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Food cost Percentage: Food Cost : Sales Price x 100 = Food Cost Percentage % |
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Individual Menu Item (Variable %): Portion Cost : Priced Menu Item x 100= Food Cost % |
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Setting the Selling Price: Portion Cost : Targeted Food Cost Percentage x 100 = Selling Price |
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Menu to be developed |
Menu type (all required overall) |
Evaluation of each menu (use at least 2 methods overall) |
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Menu 1: RTO to complete Recipe Source: Futura Group, e-coach recipes SITHKOP002 No. of serves: |
à la carte buffet cyclical degustation ethnic set, table d’hôte seasonal |
customer satisfaction discussions customer surveys improvements suggested by: customers managers peers staff supervisors suppliers regular staff meetings that involve menu discussions seeking staff suggestions for menu items |
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Menu 2: RTO to complete Recipe Source: Futura Group, e-coach recipes SITHKOP002 No. of serves: |
à la carte buffet cyclical degustation ethnic set, table d’hôte seasonal |
customer satisfaction discussions customer surveys improvements suggested by: customers managers peers staff supervisors suppliers regular staff meetings that involve menu discussions seeking staff suggestions for menu items |
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Menu 3: RTO to complete Recipe Source: Futura Group, e-coach recipes SITHKOP002 No. of serves: |
à la carte buffet cyclical degustation ethnic set, table d’hôte seasonal |
customer satisfaction discussions customer surveys improvements suggested by: customers managers peers staff supervisors suppliers regular staff meetings that involve menu discussions seeking staff suggestions for menu items |
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Menu 4: RTO to complete Recipe Source: Futura Group, e-coach recipes SITHKOP002 No. of serves: |
à la carte buffet cyclical degustation ethnic set, table d’hôte seasonal |
customer satisfaction discussions customer surveys improvements suggested by: customers managers peers staff supervisors suppliers regular staff meetings that involve menu discussions seeking staff suggestions for menu items |
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Menu 5: RTO to complete Recipe Source: Futura Group, e-coach recipes SITHKOP002 No. of serves: |
à la carte buffet cyclical degustation ethnic set, table d’hôte seasonal |
customer satisfaction discussions customer surveys improvements suggested by: customers managers peers staff supervisors suppliers regular staff meetings that involve menu discussions seeking staff suggestions for menu items |
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Menu 6: RTO to complete Recipe Source: Futura Group, e-coach recipes SITHKOP002 No. of serves: |
à la carte buffet cyclical degustation ethnic set, table d’hôte seasonal |
customer satisfaction discussions customer surveys improvements suggested by: customers managers peers staff supervisors suppliers regular staff meetings that involve menu discussions seeking staff suggestions for menu items |
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Menu 7: RTO to complete Recipe Source: Futura Group, e-coach recipes SITHKOP002 No. of serves: |
à la carte buffet cyclical degustation ethnic set, table d’hôte seasonal |
customer satisfaction discussions customer surveys improvements suggested by: customers managers peers staff supervisors suppliers regular staff meetings that involve menu discussions seeking staff suggestions for menu items |
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.
Menu 1 – Plan an à la carte menu.
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
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.
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.
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”
Establish standard recipe cards for each dish, listing the ingredients and required quantities.
Establish a yield test sheet for all ingredients, using the attached template “Yields” and calculate the net yields, and net costs.
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.
Identify the dishes that feature best in terms of profitability.
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
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”
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?
• identify and evaluate the food preferences of customer groups with differing characteristics and use to inform menu planning
Firstly, you must have the skills to analyse the guest’s profile for the food business. Then, evaluate what your guest’s food preference is.
Plan menu
The second step is to plan menus such as la carte menu, buffet menu, cyclical menu, degustation menu, ethnic menu, set /table d’hôte menu, and seasonal menu. To prepare such menus you can follow the below-given process:
Create different ideas for the menus asked in the question including food or dishes production ranges, measure the merits, and explain the relevant personnel.
Pick menu items as per the customer’s preference.
Find out the organisational service style and create a proper menu.
You should include a balanced food and dishes for the style of cuisine and service.
Cost menu
You have customer preference and plan for different types of dishes. Now, the next step is to itemise the food and dishes, analyse the cost-effectiveness of dishes and food items, etc. You must prepare a cost menu that should ensure maximum profitability for the organisation. Additionally, you should also measure the portion yield. If you need assistance in calculating portion yield. This sample will help you to understand the term Yield Testing and calculating the cost of Net Yields.
Write down the menu content
The next step is to write the menu as per the guest’s preferences and that fits best in the business service style. You must correctly and clearly, name the cuisine and make changes based on profitability and feedback.
Analyse menu success
Take feedback from the customers against your dishes and food to improve the performance of the menu. You can also adjust menus based on profitability and feedback.
• develop and cost each of the following menu types based on above information:
o à la carte
A La Carte Menu- The dishes available are arranged in courses with each meal priced separately. This kind of menu offers the customers with wide range of dishes to choose from. There is waiting time since food is ordered first then cooked. Table D’hôte Menu- The set menu comes with set price. The courses are limited and every guest is served at the same time thereby reducing wastage and offering faster service delivery.
Step 1
Brainstorm or research a range of ideas for your menu. Make sure you include at least one seasonal dish.
Develop a rough draft of your menu.
Step 2
Go to the ‘Additional documents’ folder on the LMS and open SITHKOP002 Menu checklists template and assess the feasibility of at least six (6) dishes by completing the Feasibility checklist. Choose dishes from a variety of courses within the menu.
Step 3
Using the same template assess the culinary and nutritional balance for each dish evaluated in the previous task and complete the Culinary and nutritional balance checklist.
Step 4
Finally, assess the feasibility and balance of the overall menu by completing the Menu evaluation checklist.
Step 5
Modify your draft menu (if necessary) to overcome any issues identified when checking feasibility and balance.
Step 6
Prepare, cook and present at least two dishes on your draft menu. You can use two (2) dishes from your feasibility study list if you wish. You do not have to prepare dishes personally; other members of the culinary team can do so under your direct supervision.
o buffet
o cyclical
Your work in an aged-care facility. You have to prepare a three-week cyclical menu for the residents for breakfast, lunch and dinner. There are 150 residents in the facility.
Breakfast includes a standardised range of cereals, juices, fruits and toast that are served every day. You only need to plan for one hot breakfast item. Hot egg-based breakfast items are limited to a maximum of four times in one weekly cycle. Only 50% of residents eat the hot breakfast option.
Lunch is the main meal of the day. It consists of one entrée, a choice of two main courses and one dessert.
Dinner is a lighter meal consisting of an entrée (often soup), a light, snack-style main meal and a fruit-based dessert. Portion sizes for the dinner main course are smaller than for lunch.
The following factors must be considered when planning your cyclical menu.
Menu items must be able to be prepared in bulk.
The facility has set meal times. All meals must be able to be plated and served at that time.
Some residents eat in their rooms. These meals are plated first, placed in insulated covers, arranged on pre-set trays and sent by trolley to their rooms.
Many residents cannot eat very hard or crunchy items, such as whole nuts.
Residents tend to eat smaller portion sizes. On average, portions are 20% smaller than normal. For example, if the standard portion for beef casserole is 250 g, residents are served a 200 g portion. A recipe that yields ten standard 250 g portions will yield 12.5 200 g portions.
Menu items must be nutritionally balanced across a day and weekly cycle. Fruit, vegetables and sources of fibre and calcium are important components in the residents’ diet.
To keep costs down, the facility’s management encourages the use of frozen, pre-prepared or convenience foods, for example, use of powdered soup bases. The facility has a budget of $18 per day per resident for your menu. The costs for standard breakfast items (cereals, juices, etc.) are not included in this price. This target does not have to be achieved on a daily basis as long as it averages out within each week period of the three-week cycle.
The facility’s kitchen has limited space and facilities. The following equipment is available.
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Large equipment |
Small equipment |
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One commercial oven Four open-range stove-top burners above the oven One salamander One combi oven (convection and steam) One single-vat deep fryer One bench-mounted planetary mixer Small walk-in cool room, open shelving dry store area and single-door freezer Hot bain-marie with under-display plate warmer |
Food processer and blender Microwave oven Pots, pans, fry pans, stockpots, etc. |
Complete all the following steps:
Step 1
Research and prepare a draft cyclical menu based on resident preferences and the facility’s requirements. Upload this draft to submit later.
Step 2
Itemise the components of all dishes in your menu. They can be listed manually or using computer technology such as spreadsheet software.
Step 3
Research costs for all components to enable you to determine costs and selling prices. Information can be obtained from your workplace or training organisation’s purchasing staff or organisational purchasing documentation, by contacting suppliers directly or using your internet search engine. Remember to consider convenience options as a replacement for fresh and raw ingredients.
Step 4
Calculate portion yields for all raw ingredients for all dishes on your cyclical menu.
All dishes on the menu can be calculated manually or using computer technology such as spreadsheet software.
Use the Raw ingredient yield test percentages table provided in your course files or your workplace or training organisation’s standardised yield test percentages when calculating costs for all raw ingredients. If yield percentage is not available, use most similar ingredient percentage.
Step 5
Calculate the total cost per portion for all dishes on your menu. Remember to include costs for all components of a dish and to adjust portion sizes according to residents’ needs.
Determine total cost per day for the menu.
NOTE:
All menu items and the overall menu price can be calculated manually or using computer technology such as spreadsheet software.
Revise your menu if necessary, to ensure you meet budgetary constraints. Recalculate costs for any new or adjusted menu items.
Format your cyclical menu in preparation of presentation to the facility manager and accountant. This menu should include portion costs for each dish and daily costs per resident.
o degustation
o ethnic
You work in a conference centre and a large national corporation is holding their annual management event at your venue soon. The first day is allocated to a full-day board of directors and executive management meeting. The event organiser has asked for a set degustation menu to be served for lunch.
Their brief includes the following requests:
Eight to ten courses.
At least 70 to 80% of courses to be savoury with the balance sweet, dessert-style dishes.
At least four meat-based dishes in the savoury courses.
A consistent theme to the menu – preferably dishes that reflect a style of cuisine or country.
Dishes are not to be heavily spiced, for example, extensive use of hot chillies.
Each course is to be served on platters with four portions on each platter. Diners will serve themselves a portion from the platter.
There will be 40 guests for lunch.
Complete all the following steps:
Step 1
Research and prepare a degustation menu based on the client’s preferences and requests.
Itemise the components of all dishes in your menu. They can be listed manually or using computer technology such as spreadsheet software.
Step 2
Research costs for all components to enable you to determine costs and selling prices. Information can be obtained from your workplace or training organisation’s purchasing staff or organisational purchasing documentation, by contacting suppliers directly or using your internet search engine.
Step 3
Calculate portion yields for all raw ingredients for all dishes on your à la carte menu.
All dishes on the menu can be calculated manually or using computer technology such as spreadsheet software.
Use the Raw ingredient yield test percentages table provided in your course files or your workplace or training organisation’s standardised yield test percentages when calculating costs for all raw ingredients. If yield percentage is not available, use most similar ingredient percentage.
Step 4
Calculate the total cost per portion for all dishes on your menu. Remember to include costs for all components of a dish.
Step 5
Determine selling price for the menu. This price will be presented to the event organiser with the menu for final approval.
The conference centre aims to achieve a SFC% of between 27 to 32%.
All menu items can be calculated manually or using computer technology such as spreadsheet software.
Show how the menu price changes depending on the SFC% used.
Step 6
Prepare a menu for the event. It will be placed on the table above each guest’s place setting.
It must include the name of each dish and a description of the dish.
The description should be appealing and use correct names or terminology for styles of cuisine, dishes, cooking methods and ingredients listed in the description.
o set
Multiply the amount of expenses for one drink with four or five, and you will get your price for the drink. If you multiply drink expenses with 4 your earnings would be 75%, if you multiply costs with 5 your earnings will be 80%. In our example, gin tonic selling price would be:
0,75 x 4 = $3 or 0.75 x 5 = $3.75
Depending on margins that you want to set on this menu item your price for gin tonic would be between $3 and $3.75 and with this price you and your guest should be satisfied.
How To Calculate Food Cost and Price your Menu Items
When you determining the cost of food and drinks you need to include food cost for a certain meal but also to add all other expenses (egg costs of energy, VAT, place rent or salaries with all contributions). When you determine the selling price for menu items be sure to:
Include VAT in your calculations.
Calculate your profit for each menu items per portion.
Take special attention when pricing you’re the best-selling menu items.
o table d’hôte
Step 1
Develop a table d’hote menu for your workplace, training organisation or the Ashton’s restaurant scenario provided in Task 2.
The table d’hote menu should include three choices within each course.
The table d’hote menu can be developed using menu items from the à la carte menu developed, costed and written for Tasks 2, 3 and 4.
Alternatively, you can develop a menu using new recipes. All new recipes must be costed using the same formulas and techniques used to cost the à la carte menu in Task 3. Descriptions for each menu item must be written following the menu content parameters outlined in Task 4.
The menu should meet the following parameters.
Include a balanced variety of dishes.
Include at least one vegetarian option in each course.
A maximum SFC% of 30% for the overall menu.
Step 2
Determine a selling price for the menu. The menu should be priced in between $45 to $60.
Step 3
Use computer technology to format your menu. The table d’hote menu must meet the following criteria:
Able to be inserted into the à la carte menu.
Selling price for the menu clearly displayed.
Presentable to customers and meets organisational standards.
o seasonal
· You can choose to develop a seasonal à la carte menu for your workplace or training organisation, or use the scenario information provided.
· If choosing to develop a menu for your workplace or training environment, it must have appropriate and adequate equipment, facilities and staff for this menu style. For example, if you work in a café or fast food establishment then it will be difficult to create an à la carte menu for this task because you don’t offer this type of food.
Complete all tasks.
Scenario information
You are developing a new winter à la carte dinner menu for Ashton’s, a casual dining restaurant that seats 60 customers. The menu items are presented under four sections: starters, entrée, main course and desserts. All meals are served plated to the table by service staff. The restaurant caters mainly for adults ranging from 25 to 45 years old. It’s located in a middle-class area with a significant population of office, business and management professionals. The population is very culturally diverse, predominantly European and Asian cultural backgrounds. The restaurant owners have noticed a steady trend towards customers preferring healthier meal options (mainly low-fat, low-sugar options) and increasing requests for vegetarian menu options.
Customers do not tend to spend more than one and a half to two hours in the restaurant during dinner service. On average, 70% of customer’s order two courses: entrée/starter and main course or main course and dessert. Only 20% order three courses.
The current menu is broken down into four sections.
· Starters – snacks, dips, shared platters, breads, etc.
Entrées, salads and light meals
Main course
Dessert
The menu style is modern Australian with dishes from a wide variety of cuisines, including Malaysian, Chinese, Thai, Italian and Greek. Some dishes offered during the winter months are influenced by German and Hungarian cuisines.
Prices range from $10 to $15 for starters, $12 to $18 for entrées, $22 to $35 for main course and $10 to $15 for desserts. The restaurant has found that customers are resistant to dishes outside of these price ranges unless they can see value for money, or the dish is rare or unique.
There is five staff rostered in the kitchen most nights of the week: the chef, two cooks (two years’ and five years’ experience post-apprenticeship), one second-year apprentice and a kitchen hand. The following equipment is available in the restaurant kitchen.
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Large equipment |
Small equipment |
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Two ovens Four open-range stove-top burners (one is a wok burner) above one oven One griddle and two open-range stove-top burners above the second oven One salamander One double-vat deep fryer One combi oven (convection and steam) One 20 litre floor-mounted planetary mixer Walk-in cool room, dry store area and large double-door freezer Hot bain-marie with under-display plate warmer Cold bain-marie with under-display refrigeration cabinet |
Food processer and blender Microwave oven Slicer Mincer Pasta machine |
• evaluate success of the above menus by obtaining at least two of the following types of feedback:
o customer satisfaction discussions with:
▪ customers
Despite the fact that qualified chefs are needed to design a great menu for a restaurant, there are some factors that affect the efficiency and success of menu planning. First and foremost, you have to be in line with the government rules and regulations. If government has prohibited sale of a certain meal or drink, then it should not appear on the menu. Social-cultural factors also play a key role in menu planning. You should consider your location and the culture of the people. People’s taste and preference differ (Rozin, p. 95). Some are vegetarian others prefer a certain food over another. Therefore, the management should have a background information on their customers so as to come up with a menu that accommodates everyone.
Aesthetic factors include; flavor, consistency, color, shape and texture. At Hereford Beefstouw, dishes have been known by many people to have the best flavor, texture and consistency. Reviews online have recommended Hereford Beefstouw for their perfect tasty meals, fully flavored, with great texture and color. It has invested in serving the best meals ever with expressional beef in terms of tenderness and flavor. They were the first to introduce dry aged mutton and the meal is super tender, flavored and appetizing. Everything you love about lambs is here and it proves wrong any mutton horror stories you have heard about.
▪ employees during the course of each business day
o customer surveys
Organizations should conduct surveys of employees on a regular basis—most companies elect to ask their employees for feedback annually. Requesting regular feedback shows employees that the company actually cares about how they perceive their work environment. Choosing when to conduct the survey should take several things into consideration. Avoiding peak holiday seasons is usually best to ensure a maximum response from employees. Scheduling the survey during the organization’s historically slow periods is also advisable so that employees will have the necessary time to devote to the survey. Finally, it might be good to avoid conducting the survey during cycles that could skew the results either positivity or negatively. Bonus season or high-stress periods can provide an unrealistic picture of normal employee satisfaction if year-over-year normal operating results are the objective.
o improvements suggested by:
▪ customers
Seek Customer Feedback. To provide excellent customer service, you first need understand their needs, experiences, and pain points. …
Strengthen Your Customer Service Team. …
Use CRM Platforms. …
Leverage Multi-Channel Servicing. …
Final Thoughts.
▪ managers
1. Practice Active Listening
Behind every customer service call is a real human who has a question or concern that needs to be answered. The person needs to feel understood, heard, and served. Active listening is a key skill set you can develop by practicing daily on your co-workers and family. First, you should approach each conversation with the goal to learn something and focus on the speaker. After the customer is finished speaking, ask clarifying questions to make sure you understand what they’re actually saying. Finally, finish the conversation with a quick summary to ensure everyone is on the same page.
By practicing active listening, you’re not only going to possess the ability to become a truly exceptional customer service agent, but you’ll also improve your relationships outside of the office.
2. Learn to Empathize With Your Customers
Empathy is the ability to understand how the customer is feeling and where they’re coming from. While some people seem like they’re born with this trait, it’s a skill that can be acquired. When listening to the customer, try to see the problem through his eyes and imagine how it makes him feel. This is important in customer service because the customer will be more receptive if they feel understood by you. It can also de-escalate a conflict and create a more enjoyable interaction with your company.
3. Use Positive Language
When attending to customers’ problems, using positive language takes the stress away from the situation. Words are powerful and they can create trusting relationships with your customers. Verbs should be used positively. For example, instead of saying “don’t hit the red button” say “the green button is the best option.” Future tense is also positive as it doesn’t dwell on the customer’s past issues. Phrases like “Great question, I’ll find that out for you!” and “I’d love to understand more about …” can keep the customer in the present moment. Also, remember when speaking to customers to make sure you’re authentic, positive, memorable, and to stay calm and positive, even if the customer is angry.
4. Improve Your Technical Skills
Customers may come to you with all types of problems and they want their questions answers fast. If you don’t know how to properly implement a service ticket, you’ll be wasting their valuable time. Before interacting with customers, you should fully understand how to use your live chat and ticketing system and learn to type fast.
▪ peers
Empathy, patience and consistency. Some customers will be irate. Others will be full of questions. And others will just be chatty. You must know how to handle all of them and provide the same level of service every time.
Adaptability. Every customer is different, and some may even seem to change week-to-week. You should be able to handle surprises, sense the customer’s mood and adapt accordingly. This also includes a willingness to learn– providing good customer service is a continuous learning process.
Clear communication. Ensure you convey to customers exactly what you mean. You don’t want your customer to think he’s getting 50% off when he’s actually getting 50% more product. Use authentically positive language, stay cheerful no matter what and never end a conversation without confirming the customer is satisfied.
Work ethic. Customers appreciate a rep who will see their problem through to its resolution. At the same time, you must have good time management skills and not spend too much time handling one customer while others are waiting. Stay focused on your goals to achieve the right balance.
Knowledge. Ultimately your customers rely on you for their knowledge of your product. Stay informed enough to respond to most inquiries and know where to turn if the questions become too detailed or technical for you to answer. But don’t be afraid to say “I don’t know” either. Customers will appreciate the honesty and your efforts to find the right answer.
Thick skin. The customer’s always right… right? The ability to swallow one’s pride and accept blame or negative feedback is crucial. Whether your team works directly with customers or looking for feedback on social media, they’ve got to keep the customer’s happiness in mind.
▪ staff
Get personal. Your customers want to feel like they have access to real people, not bots and FAQs. Offer more than just automated email responses, and do not let your telephone prompts or website send them down a rabbit hole. Take full advantage of social media (such as Facebook, Twitter and Yelp) and write responses when your customers post on your page. Post photos and bios on your website. This shows your customers that you are real people working on their behalf.
Be available. Part of the personal touch is making sure your customers can reach you. For example if your business is primarily online, meet in person occasionally with local customers and offer video calls (such as Skype) for those farther away. Work early and late when needed, especially if your customers are in different time zones. Even providing customers with your physical address helps build their trust and reminds them that your company exists off the internet as well.
Cater to your customers. Make sure you are fully meeting your customers’ needs. Consider assigning reps to specific customers so they can build a relationship. Offer VIP treatment for your best customers to let them know they are appreciated. What special services might your customers like? Set up focus groups, interview customers, or run a survey to get ideas.
Create communities. Your customers will feel even more valued if you treat them as important members of a community. You can bring various customers together in numerous ways, including webinars, interactive websites, social media, trade shows and conventions. And don’t forget that while your customers come to these forums to learn from you, you can learn as much–if not more–from them.
▪ supervisors
To provide excellent customer service, you first need understand their needs, experiences, and pain points.
For these, you need to ensure that you provide your customers multiple ways to share their feedback. You can do this through telephone surveys or a feedback form sent via email. Other than surveys, you can also establish a complaint system, which will better enable your customers to raise their issues.
This will let you know all about their good, bad, and ugly experiences when interacting with your brand. Through this, you gain real insights into what you’re doing well, and which areas require improvement.
Connecting with your customers to gather feedback also has another important benefit – it makes them feel that you value them, and are willing to resolve their issues. This can help to establish trust, and may even prevent them from sharing their concerns or negative comments on social media.
▪ suppliers
Understand the needs of the business
It’s perhaps an obvious statement, but improving supplier performance requires effort on the part of the buyer. This effort comes at a price. Incurred costs can relate either to a person’s time or even physical investments. Opportunity costs are also paid; there may be another supplier who can better convert your attentions into profitability.
Define measurements
Once you have determined the type of supplier improvement required, you need to be able to monitor success. Chiefly, this task consists to identifying key performance indicators or other measurement indicators by which you judge supplier improvement.
Communicate and discuss with suppliers
The third step is to involve the supplier. The principle activity here is to explain the company’s intention. Either there is an issue and the organization wishes to remedy the problem, or it seeks to expand its output to stretch revenues.
o regular staff meetings that involve menu discussions
Satisfaction discussions with
customers
allied health professionals
dietitians,
medical specialists
o seeking staff suggestions for menu items
Face-to-Face Feedback: When the waitstaff directly asks the customer for feedback.
Feedback Forms: Distributing printed forms among your customers to obtain their feedback.
Mobile POS Feedback System: Using a tablet connected to your POS to collect customer feedback based on what the customer had ordered and how their particular experience was.
Social Media Feedback: Responding to comments on different social media apps and platforms like Zomato is important for online reputation and understanding the customer feedback in your restaurant.
Online Customer Feedback: Another technique to obtain customer feedback is to have an online survey form which the customers can fill at their leisure
Focus Groups: Collecting true customer feedback by creating focus groups of your target audience and interviewing them. This method of customer feedback collection should be carried out periodically.
Community Groups And Discussion Boards: Be a part of different social media groups and communities to understand what the customers are saying about you.
• develop the above menus within commercial time constraints, demonstrating:
o use of balanced variety of dishes and ingredients
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.
o methods for determining costs of supply for ingredients
o methods and formulas for calculating portion yields and costs from raw ingredients
The formula is EP weight ÷ AP weight × 100 = yield %. Yield percentage is important because it tells you several things: how much usable product you will have after processing; how much raw product to actually order; and the actual cost of the product per dollar spent.
o methods for responding to feedback and adjusting menus
1- Prepare For Menu Trends
2- Evaluate Your Restaurant Menu
When it comes to your restaurant menu, you’ve made a lot of well-thought out decisions. You may believe that you know which items your guests enjoy best and what is the most cost-effective way to produce these selections, but with an analytical eye and the appropriate data, you’d be surprised at what you can find.
3- Talk To Your Guests
With all of the focus on technology in our society, sometimes we forget that word of mouth and interpersonal conversations are the best ways to gain insight and learn. As the evening draws to a close, stop by the tables of your guests – loyal regulars and newbies included.
o 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
|
Menu |
Assessment Criteria |
Comment |
S |
NYS |
S |
NYS |
|
1 |
Element 1: Identify customer requirements |
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The type of customer relevant for the menu/establishment is identified |
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The cuisine style (s) are identified |
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The menu types used in the establishment are identified |
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The common popular items sold in the establishment are identified |
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An indicative pricing structure is provided for the basis of comparison |
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Element 2: Plan menus |
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The menu contains the number of dishes/choices as per instruction relevant for the menu type |
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The dishes provided use a seasonal variety where relevant |
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The methods of cookery used for the dishes within one menu type provide variety and repetitions are avoided |
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The colours within dishes and in a menu type are appealing |
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Dishes within a menu type provide a variety of tastes |
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Dishes within a menu type provide a variety of different textures |
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Main dishes or menus provide an acceptable nutritional balance according to Australian Healthy guidelines for adults |
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The dishes / menu type is/are suitable for the clientele identified in section 1 |
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Element 3: Cost menus |
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Each commodity is listed in a standard recipe card |
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The yield test values are establishes in a yield test sheet |
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The correct methods are used to calculate yields and net costs |
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Each dish is costed in the standards recipe card |
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The correct formulas are used for each type of calculation |
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The food cost for each dish does not exceed 34% |
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The correct methods for calculating mark-up are used |
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The profitability/maximum for each dish or menu is identified |
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All calculations are attached for reference as instructed for each menu type |
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Element 4: Write menu content |
Comment |
S |
NYS |
S |
NYS |
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The menu/dish is written in an appealing way, creating interest |
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Classical garnishes are used correctly according to conventions (e.g. a Wiener Schnitzel must use veal; if pork or chicken is used it must refer to pork/chicken Schnitzel “Vienna Style” |
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The key features in each dish/menu are clearly listed |
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The correct culinary terms are used and explained where relevant |
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The menu structure is correct in order |
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The print type/font is clearly legible |
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Element 5: Evaluate menu success |
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The menu /dishes is evaluated using evaluation methods outlines in the instructions |
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The feedback is collated and attached |
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The feedback is interpreted correctly |
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A sales analysis ids performed where this is part of the evaluation startegy |
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Menu 2 – Plan a buffet menu.
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.
The dishes must provide a balanced variety on offer and within the courses offered including the follo
colours
cooking methods
delicacies
flavours
nutritional values
presentation
seasonally available ingredients
tastes
textures.
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”
Establish standard recipe cards for each dish, listing the ingredients and required quantities.
Establish a yield test sheet for all ingredients, using the attached template “Yields” and calculate the net yields, and net costs.
Finalise the standard recipe cards for each dish and cost each 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.
Identify the dishes that feature best in terms of profitability.
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
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”
Which dishes were most popular? Which dishes would you remove from the buffet in future – for which reasons?
|
Menu |
Assessment Criteria |
Comment |
S |
NYS |
S |
NYS |
|
2 |
Element 1: Identify customer requirements |
|||||
|
The type of customer relevant for the menu/establishment is identified |
|
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|
||
|
The cuisine style (s) are identified |
|
|
|
|
||
|
The menu types used in the establishment are identified |
|
|
|
|
||
|
The common popular items sold in the establishment are identified |
|
|
|
|
||
|
An indicative pricing structure is provided for the basis of comparison |
|
|
|
|
||
|
|
|
|
|
|||
|
Element 2: Plan menus |
||||||
|
The menu contains the number of dishes/choices as per instruction relevant for the menu type |
|
|
|
|
||
|
The dishes provided use a seasonal variety where relevant |
|
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|
|
||
|
The dishes provided are suitable and sufficient for the type of buffet proposed |
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||
|
The methods of cookery used for the dishes within one menu type provide variety and repetitions are avoided |
|
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|
||
|
The colours within dishes and in a menu type are appealing |
|
|
|
|
||
|
Dishes within a menu type provide a variety of tastes |
|
|
|
|
||
|
Dishes within a menu type provide a variety of different textures |
|
|
|
|
||
|
Main dishes or menus provide an acceptable nutritional balance according to Australian Healthy guidelines for adults |
|
|
|
|
||
|
The dishes / menu type is/are suitable for the clientele identified in section 1 |
|
|
|
|
||
|
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|
|
|
|||
|
Element 3: Cost menus |
||||||
|
Each commodity is listed in a standard recipe card |
|
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|
||
|
The yield test values are establishes in a yield test sheet |
|
|
|
|
||
|
The correct methods are used to calculate yields and net costs |
|
|
|
|
||
|
Each dish is costed in the standards recipe card |
|
|
|
|
||
|
The correct formulas are used for each type of calculation |
|
|
|
|
||
|
The food cost does not exceed 30% per customer |
|
|
|
|
||
|
The correct methods for calculating mark-up are used |
|
|
|
|
||
|
The profitability/maximum for each dish or menu is identified |
|
|
|
|
||
|
All calculations are attached for reference as instructed for each menu type |
|
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||
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|
|||
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|
|
|
|||
|
Element 4: Write menu content |
Comment |
S |
NYS |
S |
NYS |
|
|
The menu/dish is written in an appealing way, creating interest |
|
|
|
|
||
|
Classical garnishes are used correctly according to conventions (e.g. a Wiener Schnitzel must use veal; if pork or chicken is used it must refer to pork/chicken Schnitzel “Vienna Style” |
|
|
|
|
||
|
The key features in each dish/menu are clearly listed |
|
|
|
|
||
|
The correct culinary terms are used and explained where relevant |
|
|
|
|
||
|
The menu structure is correct in order |
|
|
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|
||
|
The print type/font is clearly legible |
|
|
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|
||
|
|
|
|
|
|||
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|
|
|
|
|||
|
Element 5: Evaluate menu success |
||||||
|
The menu /dishes is evaluated using evaluation methods outlines in the instructions |
|
|
|
|
||
|
The feedback is collated and attached |
|
|
|
|
||
|
The feedback is interpreted correctly |
|
|
|
|
||
|
A sales analysis ids performed where this is part of the evaluation startegy |
|
|
|
|
||
|
|
|
|
|
Menu 3 – Plan a cyclical menu.
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.
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.
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 3”
Establish standard recipe cards for each dish, listing the ingredients and required quantities and cost these to meet the required margins set out in A.
Establish a yield test sheet for all ingredients, using the attached template “Yields” and calculate the net yields, and net costs.
Identify the dishes that feature best in terms of profitability.
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
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”
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?
The cost per portion derived from yield tests done on the main ingredient of a menu item usually represents the greatest part of the cost of preparing the item (see the section above on yield tests for more information).
However, of equal importance is the portion cost factor. For example, the portion cost factor can be used to determine the cost of a portion of the main ingredient regardless of the price of the meat (which is often the main cost factor) charged by the supplier as long as the restaurant’s preparation of the meat remains unchanged. The cost per portion is determined by multiplying the portion cost factor by the packing house’s price per kilogram (or pound).
Quite often the cost per portion of the main ingredient is used by itself to determine the selling price of a menu item. This works well with items on an à la carte menu as the basic main ingredient (such as a steak) is sold by itself and traditional add-ons (such as a baked potato and other vegetables) are sold separately.
As discussed earlier in this book, in many cases, some of the components will be the same, so a basic plate cost can be used to add to the cost of the main protein to get a total cost for the dish.
In dishes where the main ingredients are not sold as entities but as part of a prepared dish, the cost of all the items in the recipe must be determined to find an accurate portion cost price. In this case, a recipe detail and cost sheet is used to determine the cost price of menu items. (Refer back to the section on costing individual menu items for more information.)
Once the potential cost of a menu item is determined, the selling price of the item can also be calculated by using the food cost percentage.
Food Cost Percentages
As you may recall, food cost percentage is determined by dividing the portion cost by the selling price:
Example 30: Food cost percentages
food cost percentage = portion cost ÷ selling price
If the portion cost is $4.80 and the selling price is $14.00, the food cost percentage is:
food cost percentage = portion cost ÷ selling price
= $4.80 ÷ $14.00
= 0.34285
= 34.285%
= 34% (rounded off)
Another way of expressing the food cost is as a cost mark-up.
Example 31: Cost mark-up
The cost mark-up is determined by reversing the food cost percentage equation:
cost mark-up = selling price ÷ portion cost
The cost mark-up can also be determined by dividing the food cost percentage into 1. The equation then becomes:
cost mark-up = 1 ÷ food cost percentage
In the example above, where the portion cost is $1.20 and the selling price is $3.50, the cost mark-up can be solved in the following ways:
cost mark-up = selling price ÷ portion cost
= $14.00 ÷ $4.80
= 2.9166
= 2.92
or cost mark-up = 1 ÷ food cost percentage
= 1 ÷ 34.285%
= 1 ÷ 0.34285
= 2.91674
= 2.92
The cost mark-up can be used to determine a selling price when a portion cost is known by multiplying the cost mark-up and the portion cost:
Example 32: Determine a selling price
selling price = portion cost × cost mark-up
For example, if the ingredients for a portion of soup costs $1.05 and the restaurant has a cost mark-up of 3.6, the menu price of the soup is:
selling price = portion cost × cost mark-up
= $1.05 × 3.6
= $3.78
The restaurant would charge at least $3.78 for the menu item if it wants to keep its mark-up margin at 3.6, which is about a 28% food cost percentage. This price might be adjusted because of competition selling the same item for a different price, price rounding policies of the restaurant or the whims of management. For example, many restaurants have prices that end in 5 or 9 (such as $4.99 or $5.95). Prices on such menus tend to be rounded to the nearest number ending in 5 or 9. No matter what the final menu price is, at least a base price has been established.
The problem with the above approach is it doesn’t explain how to select a food percentage or a selling price from which to derive the percentage. In many cases, the food percentage is based on past experiences of the manager, or by a supposed awareness of industry averages. For example, many people simply set their food percentage at 30% and never work out a more appropriate figure. Similarly, the selling price of a menu item is often the product of guessing what the market will bear: $4.50 for a bowl of soup may seem like a good deal or as much as a reasonable person might pay in that restaurant. Unfortunately, none of these methods takes into account the unique situations affecting most restaurants.
A more accurate way of computing a target food cost percentage is to estimate total sales, labour costs, and hoped-for profits. These figures are used to determine allowed food costs. The total of projected food costs is divided by the projected sales to produce a food cost percentage. The food cost percentage can be turned into a mark-up margin by dividing the percentage into 1, as shown above.
Example 33
For example, to determine the food cost percentage of a restaurant that has projected sales of $10 000 and labour costs of $6000, overhead of $1000, and a goal of before-tax profits of $500, the following procedure is used:
food costs = sales − (labour costs + overhead + profit)
= $10 000 − ($6000 + $1000 + $500)
= $10 000 − ($7500)
= $2500
food percentage = food costs ÷ sales
= $2500 ÷ $10 000
= 0.25
= 25%
mark-up margin = 1 ÷ food percentage
= 1 ÷ 25%
= 1 ÷ 0.25
= 4
In this example, the menu prices would be determined by multiplying the portion costs of each item by the mark-up margin of 4. Adjustments would then be made to better fit the prices to local market conditions.
If the application of the derived mark-up margin produces unreasonable prices, then one or more of the projected sales, labour costs, overhead, or profits are probably unreasonable. The advantage of using this system is that it points out (but does not pinpoint) such problem assumptions early in the process.
A similar approach uses a worksheet as shown in Figure 21.
Figure 21: Worksheet to calculate menu prices.
In the middle section of the worksheet in Figure 21, a food cost percentage is determined by subtracting other known cost percentages (i.e., operating costs, labour cost, and profit wanted) from 100%. One divided by the food cost percentage determines the mark-up margin. Food costs are then determined in the bottom half of the sheet and a menu price derived by multiplying the total cost by the mark-up margin.
In this pricing method, a “profit wanted” percentage is added to the cost of each menu item. This builds some potential profit into the menu prices. If you were to price everything according to costs only, the restaurant would only ever be able to break even and never turn a profit.
|
Menu |
Assessment Criteria |
Comment |
S |
NYS |
S |
NYS |
|
3 |
Element 1: Identify customer requirements |
|||||
|
The type of customer relevant for the menu/establishment is identified |
|
|
|
|
||
|
The cuisine style (s) are identified |
|
|
|
|
||
|
The menu types used in the establishment are identified |
|
|
|
|
||
|
The common popular items sold in the establishment are identified |
|
|
|
|
||
|
An indicative pricing structure is provided for the basis of comparison |
|
|
|
|
||
|
|
|
|
|
|||
|
Element 2: Plan menus |
||||||
|
The menu contains the number of dishes/choices as per instruction relevant for the menu type |
|
|
|
|
||
|
The dishes provided use a seasonal variety where relevant |
|
|
|
|
||
|
The methods of cookery used for the dishes within one menu type provide variety and repetitions are avoided |
|
|
|
|
||
|
The colours within dishes and in a menu type are appealing |
|
|
|
|
||
|
Dishes within a menu type provide a variety of tastes |
|
|
|
|
||
|
Dishes within a menu type provide a variety of different textures |
|
|
|
|
||
|
Main dishes or menus provide an acceptable nutritional balance according to Australian Healthy guidelines for adults |
|
|
|
|
||
|
The dishes / menu type is/are suitable for the clientele identified in section 1 |
|
|
|
|
||
|
|
|
|
|
|||
|
Element 3: Cost menus |
||||||
|
Each commodity is listed in a standard recipe card |
|
|
|
|
||
|
The yield test values are establishes in a yield test sheet |
|
|
|
|
||
|
The correct methods are used to calculate yields and net costs |
|
|
|
|
||
|
Each dish is costed in the standards recipe card |
|
|
|
|
||
|
The correct formulas are used for each type of calculation |
|
|
|
|
||
|
The food cost for each menu does not exceed 32% |
|
|
|
|
||
|
The set price of $25.00 per person is not exceeded |
|
|
|
|
||
|
The correct methods for calculating mark-up are used |
|
|
|
|
||
|
The profitability/maximum for each dish or menu is identified |
|
|
|
|
||
|
All calculations are attached for reference as instructed for each menu type |
|
|
|
|
||
|
|
|
|
|
|||
|
|
|
|
|
|||
|
Element 4: Write menu content |
Comment |
S |
NYS |
S |
NYS |
|
|
The menu/dish is written in an appealing way, creating interest |
|
|
|
|
||
|
Classical garnishes are used correctly according to conventions (e.g. a Wiener Schnitzel must use veal; if pork or chicken is used it must refer to pork/chicken Schnitzel “Vienna Style” |
|
|
|
|
||
|
The key features in each dish/menu are clearly listed |
|
|
|
|
||
|
The correct culinary terms are used and explained where relevant |
|
|
|
|
||
|
The menu structure is correct in order |
|
|
|
|
||
|
The print type/font is clearly legible |
|
|
|
|
||
|
|
|
|
|
|||
|
|
|
|
|
|||
|
Element 5: Evaluate menu success |
||||||
|
The menu /dishes is evaluated using evaluation methods outlines in the instructions |
|
|
|
|
||
|
The feedback is collated and attached |
|
|
|
|
||
|
The feedback is interpreted correctly |
|
|
|
|
||
|
A sales analysis ids performed where this is part of the evaluation startegy |
|
|
|
|
||
|
|
|
|
|
Menu 4 – Plan a degustation menu.
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.
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.
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 4”
Establish standard recipe cards for each dish, listing the ingredients and required quantities, which must reflect the portion sizes for a degustation menu based on the number of courses provided.
Establish a yield test sheet for all ingredients, using the attached template “Yields” and calculate the net yields, and net costs.
Identify the dishes that feature best in terms of profitability.
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
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”
What was the feedback received, and accordingly what should be improved for a degustation menu in the future?
|
Menu |
Assessment Criteria |
Comment |
S |
NYS |
S |
NYS |
|
4 |
Element 1: Identify customer requirements |
|||||
|
The type of customer relevant for the menu/establishment is identified |
|
|
|
|
||
|
The cuisine style (s) are identified |
|
|
|
|
||
|
The menu types used in the establishment are identified |
|
|
|
|
||
|
The common popular items sold in the establishment are identified |
|
|
|
|
||
|
An indicative pricing structure is provided for the basis of comparison |
|
|
|
|
||
|
|
|
|
|
|||
|
Element 2: Plan menus |
||||||
|
The menu contains the number of dishes/choices as per instruction relevant for the menu type |
|
|
|
|
||
|
The dishes provided use a seasonal variety where relevant |
|
|
|
|
||
|
The methods of cookery used for the dishes within one menu type provide variety and repetitions are avoided |
|
|
|
|
||
|
The colours within dishes and in a menu type are appealing |
|
|
|
|
||
|
Dishes within a menu type provide a variety of tastes |
|
|
|
|
||
|
Dishes within a menu type provide a variety of different textures |
|
|
|
|
||
|
Main dishes or menus provide an acceptable nutritional balance according to Australian Healthy guidelines for adults |
|
|
|
|
||
|
The dishes / menu type is/are suitable for the clientele identified in section 1 |
|
|
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Element 3: Cost menus |
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Each commodity is listed in a standard recipe card |
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The yield test values are establishes in a yield test sheet |
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The correct methods are used to calculate yields and net costs |
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Each dish is costed in the standards recipe card |
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The correct formulas are used for each type of calculation |
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The food cost for the degustation menu does not exceed 34% |
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The overall price is acceptable in terms of the client information and pricing structure of the eatblishment |
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The correct methods for calculating mark-up are used |
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The profitability/maximum for each dish or menu is identified |
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All calculations are attached for reference as instructed for each menu type |
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Element 4: Write menu content |
Comment |
S |
NYS |
S |
NYS |
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The menu/dish is written in an appealing way, creating interest |
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Classical garnishes are used correctly according to conventions (e.g. a Wiener Schnitzel must use veal; if pork or chicken is used it must refer to pork/chicken Schnitzel “Vienna Style” |
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The key features in each dish/menu are clearly listed |
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The correct culinary terms are used and explained where relevant |
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The menu structure is correct in order |
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The print type/font is clearly legible |
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Element 5: Evaluate menu success |
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The menu /dishes is evaluated using evaluation methods outlines in the instructions |
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The feedback is collated and attached |
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|
The feedback is interpreted correctly |
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A sales analysis ids performed where this is part of the evaluation startegy |
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Menu 5 – Plan an ethnic menu.
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%.
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.
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 5”
Establish standard recipe cards for each dish, listing the ingredients and required quantities.
Establish a yield test sheet for all ingredients, using the attached template “Yields” and calculate the net yields, and net costs.
Identify the dishes that feature best in terms of profitability and make adjustments to meet the food cost requirements set out in A.
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
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”
What was the feedback received, and accordingly what should be improved when planning future ethnic menus in the future?
|
Menu |
Assessment Criteria |
Comment |
S |
NYS |
S |
NYS |
|
5 |
Element 1: Identify customer requirements |
|||||
|
The type of customer relevant for the menu/establishment is identified |
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|
||
|
The cuisine style (s) are identified |
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|
||
|
The menu types used in the establishment are identified |
|
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|
|
||
|
The common popular items sold in the establishment are identified |
|
|
|
|
||
|
An indicative pricing structure is provided for the basis of comparison |
|
|
|
|
||
|
|
|
|
|
|||
|
Element 2: Plan menus |
||||||
|
The menu contains the number of dishes/choices as per instruction relevant for the menu type |
|
|
|
|
||
|
The dishes provided use a seasonal variety where relevant |
|
|
|
|
||
|
The methods of cookery used for the dishes within one menu type provide variety and repetitions are avoided |
|
|
|
|
||
|
The colours within dishes and in a menu type are appealing |
|
|
|
|
||
|
Dishes within a menu type provide a variety of tastes |
|
|
|
|
||
|
Dishes within a menu type provide a variety of different textures |
|
|
|
|
||
|
Main dishes or menus provide an acceptable nutritional balance according to Australian Healthy guidelines for adults |
|
|
|
|
||
|
The dishes / menu type is/are suitable for the clientele identified in section 1 |
|
|
|
|
||
|
|
|
|
|
|||
|
Element 3: Cost menus |
||||||
|
Each commodity is listed in a standard recipe card |
|
|
|
|
||
|
The yield test values are establishes in a yield test sheet |
|
|
|
|
||
|
The correct methods are used to calculate yields and net costs |
|
|
|
|
||
|
Each dish is costed in the standards recipe card |
|
|
|
|
||
|
The correct formulas are used for each type of calculation |
|
|
|
|
||
|
The food cost for the menu does not exceed 28% |
|
|
|
|
||
|
The correct methods for calculating mark-up are used |
|
|
|
|
||
|
The profitability/maximum for each dish or menu is identified |
|
|
|
|
||
|
All calculations are attached for reference as instructed for each menu type |
|
|
|
|
||
|
|
|
|
|
|||
|
|
|
|
|
|||
|
Element 4: Write menu content |
Comment |
S |
NYS |
S |
NYS |
|
|
The menu/dish is written in an appealing way, creating interest |
|
|
|
|
||
|
Classical garnishes are used correctly according to conventions (e.g. a Wiener Schnitzel must use veal; if pork or chicken is used it must refer to pork/chicken Schnitzel “Vienna Style” |
|
|
|
|
||
|
The key features in each dish/menu are clearly listed |
|
|
|
|
||
|
The correct culinary terms are used and explained where relevant |
|
|
|
|
||
|
The menu structure is correct in order |
|
|
|
|
||
|
The print type/font is clearly legible |
|
|
|
|
||
|
|
|
|
|
|||
|
|
|
|
|
|||
|
Element 5: Evaluate menu success |
||||||
|
The menu /dishes is evaluated using evaluation methods outlines in the instructions |
|
|
|
|
||
|
The feedback is collated and attached |
|
|
|
|
||
|
The feedback is interpreted correctly |
|
|
|
|
||
|
A sales analysis ids performed where this is part of the evaluation startegy |
|
|
|
|
||
|
|
|
|
|
Menu 6 – Plan a set /table d’hôte menu.
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)
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.
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 6”
Establish standard recipe cards for each dish, listing the ingredients and required quantities, which must reflect the portion sizes for courses within a menu.
Establish a yield test sheet for all ingredients, using the attached template “Yields” and calculate the net yields, and net costs.
Identify the dishes that feature best in terms of profitability and make adjustments to meet the food cost requirements set out in A.
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
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”
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 |
Assessment Criteria |
Comment |
S |
NYS |
S |
NYS |
|
6 |
Element 1: Identify customer requirements |
|||||
|
The type of customer relevant for the menu/establishment is identified |
|
|
|
|
||
|
The cuisine style (s) are identified |
|
|
|
|
||
|
The menu types used in the establishment are identified |
|
|
|
|
||
|
The common popular items sold in the establishment are identified |
|
|
|
|
||
|
An indicative pricing structure is provided for the basis of comparison |
|
|
|
|
||
|
|
|
|
|
|||
|
Element 2: Plan menus |
||||||
|
The menu contains the number of dishes/choices as per instruction relevant for the menu type |
|
|
|
|
||
|
The dishes provided use a seasonal variety where relevant |
|
|
|
|
||
|
Any potential by-products as a result from planning Menu 1 and Menu 4 are identified |
|
|
|
|
||
|
The methods of cookery used for the dishes within one menu type provide variety and repetitions are avoided |
|
|
|
|
||
|
The colours within dishes and in a menu type are appealing |
|
|
|
|
||
|
Dishes within a menu type provide a variety of tastes |
|
|
|
|
||
|
Dishes within a menu type provide a variety of different textures |
|
|
|
|
||
|
Main dishes or menus provide an acceptable nutritional balance according to Australian Healthy guidelines for adults |
|
|
|
|
||
|
The dishes / menu type is/are suitable for the clientele identified in section 1 |
|
|
|
|
||
|
|
|
|
|
|||
|
Element 3: Cost menus |
||||||
|
Each commodity is listed in a standard recipe card |
|
|
|
|
||
|
The yield test values are establishes in a yield test sheet |
|
|
|
|
||
|
The correct methods are used to calculate yields and net costs |
|
|
|
|
||
|
Each dish is costed in the standards recipe card |
|
|
|
|
||
|
The correct formulas are used for each type of calculation |
|
|
|
|
||
|
The food cost for the menu does not exceed 30% |
|
|
|
|
||
|
The correct methods for calculating mark-up are used |
|
|
|
|
||
|
The profitability/maximum for each dish or menu is identified |
|
|
|
|
||
|
All calculations are attached for reference as instructed for each menu type |
|
|
|
|
||
|
|
|
|
|
|||
|
|
|
|
|
|||
|
Element 4: Write menu content |
Comment |
S |
NYS |
S |
NYS |
|
|
The menu/dish is written in an appealing way, creating interest |
|
|
|
|
||
|
Classical garnishes are used correctly according to conventions (e.g. a Wiener Schnitzel must use veal; if pork or chicken is used it must refer to pork/chicken Schnitzel “Vienna Style” |
|
|
|
|
||
|
The key features in each dish/menu are clearly listed |
|
|
|
|
||
|
The correct culinary terms are used and explained where relevant |
|
|
|
|
||
|
The menu structure is correct in order |
|
|
|
|
||
|
The print type/font is clearly legible |
|
|
|
|
||
|
|
|
|
|
|||
|
|
|
|
|
|||
|
Element 5: Evaluate menu success |
||||||
|
The menu /dishes is evaluated using evaluation methods outlines in the instructions |
|
|
|
|
||
|
The feedback is collated and attached |
|
|
|
|
||
|
The feedback is interpreted correctly |
|
|
|
|
||
|
A sales analysis ids performed where this is part of the evaluation startegy |
|
|
|
|
||
|
|
|
|
|
Menu 7 – Plan a seasonal menu.
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.
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.
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”
Establish standard recipe cards for each dish, listing the ingredients and required quantities.
Establish a yield test sheet for all ingredients, using the attached template “Yields” and calculate the net yields, and net costs.
Cost each dish and indentify the profitability of each menu item. Make adjustment s to meet the requirements set out in A.
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
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”
What was the feedback received, and accordingly what needs to be improved or changed?
|
Menu |
Assessment Criteria |
Comment |
S |
NYS |
S |
NYS |
|
7 |
Element 1: Identify customer requirements |
|||||
|
The type of customer relevant for the menu/establishment is identified |
|
|
|
|||
|
The cuisine style (s) are identified |
|
|
|
|
||
|
The menu types used in the establishment are identified |
|
|
|
|
||
|
The common popular items sold in the establishment are identified |
|
|
|
|
||
|
An indicative pricing structure is provided for the basis of comparison |
|
|
|
|
||
|
|
|
|
|
|||
|
Element 2: Plan menus |
||||||
|
The menu contains the number of dishes/choices as per instruction relevant for the menu type |
|
|
|
|
||
|
The dishes provided use a seasonal variety where relevant |
|
|
|
|
||
|
The methods of cookery used for the dishes within one menu type provide variety and repetitions are avoided |
|
|
|
|
||
|
The colours within dishes and in a menu type are appealing |
|
|
|
|
||
|
Dishes within a menu type provide a variety of tastes |
|
|
|
|
||
|
Dishes within a menu type provide a variety of different textures |
|
|
|
|
||
|
Main dishes or menus provide an acceptable nutritional balance according to Australian Healthy guidelines for adults |
|
|
|
|
||
|
The dishes / menu type is/are suitable for the clientele identified in section 1 |
|
|
|
|
||
|
|
|
|
|
|||
|
Element 3: Cost menus |
||||||
|
Each commodity is listed in a standard recipe card |
|
|
|
|
||
|
The yield test values are establishes in a yield test sheet |
|
|
|
|
||
|
The correct methods are used to calculate yields and net costs |
|
|
|
|
||
|
Each dish is costed in the standards recipe card |
|
|
|
|
||
|
The correct formulas are used for each type of calculation |
|
|
|
|
||
|
The food cost for each dish does not exceed 31% |
|
|
|
|
||
|
The correct methods for calculating mark-up are used |
|
|
|
|
||
|
The profitability/maximum for each dish or menu is identified |
|
|
|
|
||
|
All calculations are attached for reference as instructed for each menu type |
|
|
|
|
||
|
|
|
|
|
|||
|
Element 4: Write menu content |
Comment |
S |
NYS |
S |
NYS |
|
|
The menu/dish is written in an appealing way, creating interest |
|
|
|
|
||
|
Classical garnishes are used correctly according to conventions (e.g. a Wiener Schnitzel must use veal; if pork or chicken is used it must refer to pork/chicken Schnitzel “Vienna Style” |
|
|
|
|
||
|
The key features in each dish/menu are clearly listed |
|
|
|
|
||
|
The correct culinary terms are used and explained where relevant |
|
|
|
|
||
|
The menu structure is correct in order |
|
|
|
|
||
|
The print type/font is clearly legible |
|
|
|
|
||
|
|
|
|
|
|||
|
Element 5: Evaluate menu success |
||||||
|
The menu /dishes is evaluated using evaluation methods outlines in the instructions |
|
|
|
|
||
|
The feedback is collated and attached |
|
|
|
|
||
|
The feedback is interpreted correctly |
|
|
|
|
||
|
A sales analysis ids performed where this is part of the evaluation startegy |
|
|
|
|
||
|
|
|
|
|