SITHKOP002 Plan and Cost Basic Menus - Management Assignment Help

Assignment Task

Assessment Tasks and Instructions
Student Name Student Number Course and Code Unit(s) of Competency and Code(s) SITHKOP002 Plan and cost basic menus
Stream/Cluster Trainer/Assessor Assessment for this Unit of Competency/Cluster Details
Assessment 1 Assignment
Assessment 2 Project
Assessment 3 Assessment conducted in this instance: Assessment 1 FORMCHECKBOX 2 FORMCHECKBOX 3 FORMCHECKBOX
Reasonable Adjustment
Has reasonable adjustment been applied to this assessment?
No FORMCHECKBOX No further information required
Yes FORMCHECKBOX Complete 2.
Provide details for the requirements and provisions for adjustment of assessment:
Student to complete
FORMCHECKBOX My assessor has discussed the adjustments with me
FORMCHECKBOX I agree to the adjustments applied to this assessment
Signature Date 2nd Assessor to complete
FORMCHECKBOX I agree the adjustments applied to this assessment are reasonable
Name Signature Date Assessment Guidelines
What will be assessed – Performance Evidence
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.
Place/Location where assessment will be conducted
SSH to complete
Resource Requirements
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.
Instructions for assessment including WHS requirements
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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