SITHKOP002 - Design - Ongoing Food Service - Guidance - Software Programs - Assessment Answer

SITHKOP002 - Design - Ongoing Food Service - Guidance - Software Programs - Assessment Answer 

Task:

Assessment Outcome

After all of the assessment, evidence has been gathered from the assessment tasks for this unit of competency the Assessment Record Sheet will be completed. The Assessment Record Sheet is located in the Student Assessment.

      Which statement most accurately describes a customer profile?

•    It’s a tool you can use to get feedback from customers regarding their preferences.
•    It identifies which dishes are most popular with customers so you can retain them on your menu.
•    It identifies who exactly your most frequent customers are and gives you information about them which helps you analyse their food preferences.
•    It determines where you locate your business.

Why is it important to analyse the food preferences of your customer base?

(a)      So you can choose menu items which meet their needs.

(b)      So you can meet health and safety requirements.

(c)      So you can tell if your dishes are profitable enough to put on the menu.

(d)      So you can adjust the menu based on their feedback.

How can you generate new ideas when planning a menu and its dishes?

(a)      Select dishes from old menus you have used before.

(b)      Discuss recipes and menu options with customers and survey suppliers for ingredient availability.

(c)      Cook potential dishes during weekly team meetings and discuss how to vary current dishes.

(d)      Look at trade and other magazines, and talk to colleagues and customers.

What are three ways to assess the success or popularity of your menu items?

(a)      Analyse customer profile, customer preferences, customer surveys.

(b)      Analyse customer surveys, popularity indices, sales data.

(c)      Seek feedback, use descriptive writing, itemise ingredients.

(d)      Identify organisational service style, cuisine and customer base.

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