Cookery
Ajupme
AIBT_SITHKOP015Assessment1-Assignment.docx
Assessment Tasks and Instructions
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Student Name |
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Student Number |
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Course and Code |
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Unit(s) of Competency and Code(s) |
SITHKOP015 Design and cost menus |
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Stream/Cluster |
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Trainer/Assessor |
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Assessment for this Unit of Competency/Cluster |
Details |
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Assessment 1 |
Assignment |
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Assessment 2 |
Project |
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Assessment 3 |
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Assessment conducted in this instance: Assessment 1 |X| 2 |_| 3 |_| |
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Reasonable Adjustment |
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1. Has reasonable adjustment been applied to this assessment? |
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No |_| No further information required
Yes |_| Complete 2. |
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2. 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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Signature |
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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 |
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The purpose of this assessment is to assess your knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
market research techniques for sourcing information on food service trends and market preferences range of current and emerging food service trends relating to: · contemporary eating habits · cultural and ethnic influences · major festivals and events · media influence · seasonal and popular influences sources of information on: · market statistics · customer profiles and preferences products and service styles that meet certain market requirements and, quality expectations current customer profile serviced competitors’ current and proposed products and services financial operating costs for hospitality and catering organisations methods and formulas for calculating portion yields and costs from raw ingredients: · butcher’s test · standard measures · standard yield tests desired profit margins, mark-up procedures and rates different types and styles of: · menus · food outlets · food service influence of seasonal products and commodities on menu content naming conventions and culinary terms for a variety of cuisines formats for and inclusions of menus presented to customers methods of assessing the popularity of menu items: · customer surveys · popularity index · sales data methods of analysing sales mix and profit performance of menu items: · menu engineering analysis. |
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Place/Location where assessment will be conducted including timeframes |
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RTO to complete
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Resource Requirements |
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Pen, paper, computer, internet access, Australian Nutrition Guides, calculator
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Instructions for assessment including WHS requirements |
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You are required to address each question in this assessment. Once you have completed all questions, check all responses. Your trainer will be providing you with feedback. |
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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: |
First Attempt |_| |
2nd Attempt |_| |
Extension |_| – Date: / / |
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RESULT OF ASSESSMENT |
Satisfactory |_| Not Yet Satisfactory |_| |
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Feedback to Student:
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Assessor(s) Signature(s): |
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Student Signature |
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Assessment 1
Your task
You are required to complete all questions and tasks for assessment.
1. You want to establish a market profile of potential customer characteristics for a dining establishment in your area.
Where can you source this information?
2. Select an area of your choice. This may include your town, the location (suburb) of your workplace or as relevant.
1) Access the information source you have identified in Question 1 or a source that provides statistical data and source the following information:
· Number of people living in the area
· Age information – Overview
· Average number of people in a household
· Average income per household
· Average income per head/individual
2) Based on the information you have sourced above, which type of restaurant or service style would be suitable to meet the overall characteristics you have identified (e.g. upmarket or niche; family dining ; business lunches, etc.).
3. What is the service style and cuisine that is used in your workplace? List all that apply and list menu examples which are used for each service style or type of cuisine used if different:
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Cuisine |
Service Style |
Menu examples |
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4. Provide an overview of the customer profile relevant to your workplace.
5. List 2 competitors relevant to your workplace and provide an overview of their products and services, and any proposed changes to their offerings and services of which you are aware. How does their presence impact on your workplace?
6. Complete the following yield tests, calculating the Net yield per Kg and the net portion cost for each commodity based on the net cost per Kg and the portion size per kg provided.
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Commodity |
$ / kg |
Trimmings |
Net Yield/ kg |
Net cost/kg |
Portions /kg |
Net Portion Cost/ $ |
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Vegetables |
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Beans |
2.95 |
16% |
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3.51 |
0.100 |
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Broccoli |
4.85 |
24% |
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6.38 |
0.100 |
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Carrots |
1.40 |
16% |
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1.67 |
0.100 |
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Cauliflower |
5.75 |
22% |
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7.37 |
0.100 |
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Kohlrabi |
4.28 |
32% |
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6.29 |
0.100 |
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Spinach |
10.60 |
18% |
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12.93 |
0.100 |
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Onions |
2.45 |
14% |
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2.85 |
0.050 |
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Meat |
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Sirloin |
16.80 |
26% |
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22.70 |
0.280 |
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Loin of Pork |
14.80 |
14% |
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17.21 |
0.250 |
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Leg of Lamb |
8.90 |
27% |
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12.19 |
0.250 |
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7. How would the profit margins and menu type differ in a fine dine establishment compared to a bistro or pub?
Which cost factors would you need to consider for each of these operations?
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Bistro , Pub |
Fine dining establishment |
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Menu type and Margins |
Menu type and Margins |
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Cost Factors |
Cost Factors |
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8. Go to the Sydney markets website www.sydneymarkets.com.au and provide an overview of the fruit and vegetables in season relevant to the month you are undertaking this assessment. Select 3 seasonal recipes from the recipe section on that site which could be used for a seasonal 3-course menu:
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Fruit and Vegetables in Season |
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Recipes |
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9. List 4 examples how seasonal products and commodities impact on menu content. Which financial aspects will you need to consider accordingly when planning and costing menus?
10. What is the importance of naming conventions and culinary terms when writing different menus for various cuisines?
Write 3 different menus for different styles of cuisines including 1 ethnical menu, featuring at least 5 courses or different dishes for each menu.
This task focuses on the use of correct naming conventions, correct culinary terms, correct spelling and use of symbols as relevant and sufficient inclusions to enable customers to read and comprehend each menu.
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Cuisine: |
Cuisine: |
Cuisine: |
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Menu 1 |
Menu 2 |
Menu 3 |
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11. Go to the following 2 websites and identify 6 different trends for food and beverages in Australia for 2016:
http://ausfoodnews.com.au/2015/10/21/top-global-food-and-drink-trends-for-2016.html
https://foodmag.com.au/clean-eating-to-be-the-major-food-and-beverage-trend-in-2016/
12. Customer characteristics vary according to a wide range of factors. Give general examples how each of the following characteristics will impact on your planning of menus and menu styles in an establishment:
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Customer Characteristic |
Impact on menu planning and menu style |
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age range |
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buying power |
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gender |
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income level |
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social and cultural background |
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13. Design a customer questionnaire which you can use to evaluate the following types of menus below for your use in Assessment 2, Menu design, costings and evaluations.
The questions need to be clear and objective. The questions must be rated from e.g. 1-5 (one is poor/5 is excellent) or poor to excellent, or similar. Allow for a provision of spacing at the end to permit customers to comment.
Remember, the aim of your questions is to obtain valid feedback and to enable you to make improvements to your menus. The following types of menus should be considered when constructing your questionnaire:
· à la carte
· buffet
· cyclical
· degustation
· ethnic
· set
· table d’hôte
· seasonal
· wine dinner
14. Explain how you can use each of the following methods to assess the popularity of menu items, and provide an applied example for each method:
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Popularity Index |
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Example:
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Sales Data |
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Example:
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15. Your workplace stipulates a maximum overall food cost of 27%. You have received the following info below from the F&B department. What does the info provide you with in terms of:
a) Sales mix:
b) Profit performance of individual items:
c) Requirement for changing menu items:
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Menu Items |
Portion Cost |
Sales Price |
Food Cost% |
Covers |
Total Food Cost |
Revenue |
Total Food Cost% |
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Minestrone |
$2.12 |
$12.00 |
17.7% |
27 |
$57.24 |
$324.00 |
17.7% |
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Carpaccio of Kingfish |
$9.17 |
$24.00 |
38.2% |
34 |
$311.78 |
$816.00 |
38.2% |
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Antipasto plate |
$5.17 |
$20.00 |
25.9% |
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$46.53 |
$180.00 |
25.9% |
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Totals |
$16.46 |
$56.00 |
29.4% |
70 |
$415.55 |
$1,320.00 |
31.5% |
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Main Courses |
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Menu Items |
Portion Cost |
Sales Price |
Food Cost% |
Covers |
Total Food Cost |
Revenue |
Food Cost% |
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Chicken Napolitana |
$5.36 |
$22.00 |
24.4% |
27 |
$144.72 |
$594.00 |
24.4% |
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Beef Wellington |
$12.83 |
$35.00 |
36.7% |
42 |
$538.86 |
$1,470.00 |
36.7% |
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Corn and Ricotta Fritters |
$5.89 |
$26.50 |
22.2% |
4 |
$23.56 |
$106.00 |
22.2% |
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Totals |
$24.08 |
$83.50 |
28.8% |
73 |
$707.14 |
$2,170.00 |
32.6% |
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Desserts |
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Menu Items |
Portion Cost |
Sales Price |
Food Cost% |
Covers |
Total Food Cost |
Revenue |
Food Cost% |
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Vanilla Bean Panna Cotta |
$1.85 |
$10.50 |
17.6% |
12 |
$22.20 |
$126.00 |
17.6% |
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Flourless Chocolate Cake |
$1.83 |
$12.50 |
14.6% |
16 |
$29.28 |
$200.00 |
14.6% |
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Crêpes Soufflé |
$2.85 |
$15.00 |
19.0% |
39 |
$111.15 |
$585.00 |
19.0% |
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Totals |
$6.53 |
$38.00 |
17.2% |
67 |
$162.63 |
$911.00 |
17.9% |
SIT Version 1.1 10 of 10
