SITHKOP002: Plan and Cost Basic Menus - Arts and Humanities Assignment Help

Assignment Task

Your task

You are required to complete all questions and tasks for assessment.

Q1. List 3 sources of information you can use in your workplace to obtain information on customer profile and food preferences:

Q2. What are the service style(s) and cuisine(s) used in your workplace? List all that apply and list menu examples which are used for each service style or type of cuisine used:

Q3. 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.

Q4. How would the profit margins and menu type differ in a fine dining establishment compared to a bistro or pub?

What would be cost factors you would need to consider for each of these operations?

Q5. Go to the Sydney markets website 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:

Q6. Go to the Australia Tourism, select 3 restaurants from 2 different states (then click in each on “view more information”) and create 3 different ethnic menus from the different dishes offered by restaurants which provide a link.

Q7. Customer characteristics vary according to a wide range of factors. Give general examples of how each of the following characteristics will impact on your planning of menus and menu styles in an establishment:

Q8.  Design a customer questionnaire which you can use to evaluate the following types of menus for your practical assessment.

The questions need to be clear and objective. The questions must be rated from e.g. 1-5 (1 is poor/5 is excellent). Allow a space 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.

• à la carte
• buffet
• cyclical
• degustation
• ethnic
• set
• table d’hôte
• seasonal

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