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SITHKOP002 : Which Statement most Accurately Describes a Customer Profile - Management Assignment Help
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Assignment Task:
Task:
TASK a – multiple choice
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Instructions:
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- Which statement most accurately describes a customer profile?
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It’s a tool you can use to get feedback from customers regarding their preferences. |
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It identifies which dishes are most popular with customers so you can retain them on your menu. |
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It identifies who exactly your most frequent customers are and gives you information about them which helps you analyse their food preferences. |
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It determines where you locate your business. |
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- Why is it important to analyse the food preferences of your customer base?
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So you can choose menu items which meet their needs. |
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So you can meet health and safety requirements. |
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So you can tell if your dishes are profitable enough to put on the menu. |
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So you can adjust the menu based on their feedback. |
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- How can you generate new ideas when planning a menu and its dishes?
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Select dishes from old menus you have used before. |
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Discuss recipes and menu options with customers and survey suppliers for ingredient availability. |
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Cook potential dishes during weekly team meetings and discuss how to vary current dishes. |
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Look at trade and other magazines, and talk to colleagues and customers |
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- All menu types can be grouped into four broad menu classifications. What are the four menu classifications?
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À la carte, degustation, theme, cyclical. |
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À la carte, table d’hote, banquet, smorgasbord. |
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Table d’hote, à la carte, function, cyclical. |
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Function, cyclical, carte du jour, novelty. |
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- What’s the most effective way to analyse customer preferences?
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Reviewing customer surveys. |
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Collating customer satisfaction and complaints sheets. |
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Doing a stocktake. |
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Checking the sales data. |
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- What are three important things to keep in mind when planning a menu?
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The organisation’s popularity index, sales data and customer surveys. |
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The organisation’s customer base, service style and cuisine. |
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The organisation’s standard measures, butcher’s tests and standard yield tests. |
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The organisation’s standards of spelling, grammar and punctuation. |
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- You must ensure that your menu includes a variety of dishes for the style of service and cuisine. What are two things you can check when assessing variety?
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Assess it for culinary and nutritional balance. |
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Assess it for cost-effectiveness and profitability. |
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Assess it for yield and cost of raw ingredients. |
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Assess it for taste, texture and appearance. |
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- What must you itemise to accurately cost a menu?
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All ingredients in the dishes or food production items. |
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All ingredients that yield less than 100%. |
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All ingredients that yield 100%. |
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All proposed components of the dishes or food production items. |
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- Which formula would you use to calculate actual food cost from raw ingredients which yield 100%?
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Purchase weight ÷ purchase unit × 100 = actual food cost. |
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Purchase unit cost × usage % = actual food cost. |
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EPQ ÷ APQ = actual food cost. |
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Quantity required ÷ yield % = actual food cost. |
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- You have assessed your menu items for cost-effectiveness. Which ones should you choose to place on the menu?
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The menu items with low yield. |
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The menu items with the largest usage percentage. |
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The menu items with high yield. |
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The menu items with the highest food cost percentage. |
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- What is your most important goal when pricing menu items?
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Ensuring maximum profitability. |
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Making sure all menu items have the same food cost percentage. |
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Preparing and designing a clear and descriptive menu so the dishes and selling price are clear. |
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Ensuring prices are similar to your competition’s selling prices for similar menu items. |
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- Which menu content would appeal to business executives in a fine dining restaurant?
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Fish and chips with salad. |
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Beer-battered barramundi with choice of chips or steamed vegetables. |
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Indian-style barramundi with cauliflower. |
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Pan-roasted Daintree barramundi, cauliflower, satay spices, yoghurt and barberries. |
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- Which is the correct name for a style of cuisine?
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Fare of the sea. |
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Hot and spicy. |
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Rice and grains. |
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Modern Australian. |
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- Why is it important to use descriptive writing in your menus?
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To impress restaurant reviewers with your menu items. |
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To promote the sale of menu items. |
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To fill up the white space in the formatting of your menu. |
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To make sure customers remember your menu items. |
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- Why do you need to seek ongoing feedback from customers and others?
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To improve your menu’s performance. |
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You don’t need to seek ongoing feedback from customers or others. |
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To change your customer profile if necessary. |
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So you have something to contribute at staff meetings. |
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- What are three ways to assess the success or popularity of your menu items?
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Analyse customer profile, customer preferences, customer surveys. |
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Analyse customer surveys, popularity indices, sales data. |
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Seek feedback, use descriptive writing, itemise ingredients. |
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Identify organisational service style, cuisine and customer base. |
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- What information should you base adjustments to your menus on?
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Butcher’s tests and standard yield tests. |
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Portion sizes and portion yield from ingredients. |
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Feedback and profitability. |
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Culinary balance and nutritional balance. |
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