SITHKOP002: Methods for Achieving Desired Profit Margins - Management Assessment Answer

Management Assessment Task

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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