SITHKOP005 - Coordinate Cooking Operations - Plan and Cost Basic Menus - Hospitality and Tourism Market Assessment Answer

Assessment Task:

SITHKOP005: Coordinate Cooking Operations Plan and Cost Basic Menus Practical Assessment Answer

Coordinate cooking operations This unit describes the performance outcomes, skills and knowledge required to coordinate the production of food in commercial kitchens. It requires the ability to plan the production of food, organise required food supplies for food production period, supervise food production processes and monitor the quality of kitchen outputs.

PRACTICAL ASSESSMENT

Practical Activities

You are required to participate in the following practical activities on campus during scheduled class sessions (i.e. role plays, scenarios, real or simulated workplace activities) and be observed by your trainer to gather performance evidence. If performance of specific tasks cannot be observed, you might be asked to explain a procedure or answer questions. Some tasks might relate to the production of work products with the end product of work providing evidence of performance (i.e. (portfolios, documents, outcomes). Performance Evidence The performance evidence for this unit requires that you demonstrate the ability: Supervise food production processes and monitor and report on the quality of kitchen outputs for a minimum of twelve complete service periods (shifts) including development of: o kitchen workflow schedules o mise en place lists o food preparation lists Coordinate cooking operations within commercial time constraints for food production processes, which must include at least two of the following categories.

1. bulk cooking
2.  cook-chill for extended life
3.  cook-chill for five-day shelf life
4.  cook-freeze o fresh cook

 

Practical Assessment Activity 1, 2 and 3

Scenario ………………... is the head chef at the West End Country Club, he/she took over the Kitchen as head chef two years ago, during which time he/she increased the food quality and reduced the food cost from 48% to 30% giving a bigger profit margin. When ……………………. took over as head chef, the club had 250 members, but in the last 12 months there has been renewed interest from the community to join the club and those numbers have gone up to 300, expected to be 400 within the next 24 months. The Increase in membership, increase in food quality, and reduced food cost are directly related to …………………... close supervision of the preparation of every item served. ………………... develops all menus and recipes and does the costing and monitoring of the kitchen budget. The head chef…………………. Is also responsible to manage the kitchen brigade consisting of a Sous chef, 5 chef de parties and 3 commis chefs to cover the day and night shifts.

 

Activity 1 To have a smooth-running kitchen the head chef at the West End Country Club had to change the layout of the kitchen. The layout of your kitchen needs to be well planned with a logical flow to optimize efficiency. Draw a kitchen plan showing the following:

? Staff and delivery entrance

? Staff locker room and dining/meeting area

? Cool room, fridges and freezers

? Dry store

? Food Preparation area

? Cold pass

? Hot pass

? Dessert area

? Scullery

? Waiter station

? Show all hygiene areas

? Refuse

 

Activity 2

(a) Plan three menus for the West End Country club, A’la Carte menu, Static menu and Table d’hote, providing:

? Starters / Entrees X2

? Mains X2

? Desserts X2 ****************** (b) To plan and manage your budget, all dishes on all three menus, needs to be broken down financially to give a clear indication on what the food cost of the ingredients will be for each dish showing the following:

? Ingredients and quantity needed per portion

? Cost of ingredient per portion

? Total food Cost per Dish

? Menu price per dish (take in consideration the profit margin provided in the scenario) ****************** (c) All the dishes on your menu needs a standard recipe cards, that includes:

? Name of the dish

? Ingredients in sequential order with correct quantities

? Portion yield

? Preparation time

? Cooking time

? Preparation method

? Cooking method

? Line drawings / Photos of all dishes to show plating and garnish for consistency during service

 

The following is assessable content and will be due on the date of submission.
Part 1
Select four dishes that could be served in a small restaurant, each with different service styles. Describe the dishes, their service style, list the ingredients, the preparation and cookery methods, and include the portion yield. For each dish, also identify the kitchen equipment that would be used to prepare and cook the item.

Dish/ name and description Service style Ingredients Preparation Cookery method/ portion yield
1.
2.
3.
4.

Part 2
Draw up a work flow chart or list for each dish. Your workflow schedule should indicate which jobs are of highest priority and how the task should be completed.

SITHKOP002 - Plan and cost basic menus - practical assessment

As part of your practical assessment for this unit you are required to create and submit the following menus based on your industry placement workplace or a venue of your choice in Darwin. Please note: This project is a compulsory component of SITHKOP002. If not submitted by the due date,

you will be given a grade of fail for this unit.

Part one
- Identify the customer profile of your venue or a venue of your choice? (i.e. what type of customers do you have)

- What are your customers preferences on your current menu? (i.e. name 2 popular food items) -

What are requests made by customers that are not on the menu?

Part Two
Question 1
Develop each of the following menu types based on the customer profiles that you have answered in part
one:
- à la carte - must be seasonal (min 5 entrée + 5 mains + 3 dessert items minimum)
- buffet (with 8 items minimum excluding bread, sauces etc...)
- cyclical (rotating menu with 9 daily menus to include breakfast, lunch and dinner)
- ethnic (create a menu from a different culture e.g. Chinese Banquet, Traditional Greek etc..) - table d'hote (3 courses)

For each menu must include the following:
- presentation version of menu (customer copy)
- menu items to meet customer expectations
- use words that appeal to the customer base and fit with service style
- use words and naming conventions that are consistent with the style of cuisine - use
descriptive writing to describe and promote menu items. - matching menu with service style and cuisine of the venue
- costing of menu items (food cost to sale price including taxes)
- break down of how much each dish will cost (use your current suppliers price list)
- calculation of portion yields
- a menu price that meets expected profit margins

 

PART 1

1. Identify the customer profile of your venue or a venue of your choice? (i.e. what type of customers do you have) This is the customer profile for “Saffron Restaurant”:
Most of our customers are health-conscious, mainly young Asian Family demographic, parents, children, grandparents and extended family members. Largely South and southeast Asian with Asian Inspired Dishes. Mixed aged but predominantly between 20 and 35 years who are currently studying or working in Darwin and their average earnings could range from $30-50 thousand annually.

2. What are your customer’s preferences on your current menu? (i.e. name 2 popular food items)
The following two are the most popular:-

1. Curry in a bowl with brown or steamed rice | $19.90 One curry from butter chicken, lamb rogan josh, kerala beef, mixed vegetables, or dhal with raitha & pappadom

2. Express Lunch (min 2 people) | $20.90 per person Butter chicken masala, Kerala beef, pappadom, raitha and brown or steamed rice

3. What are requests made by customers that are not on the menu?
There are some items requested by customers that are not in the menu and some of which

is given below-
a) Beer-battered fish fingers smothered in tartare sauce and garnished with onion rings.

b) Gumbo of fresh prawns, spicy sausage and succulent chicken breast smothered in rich Cajun sauce on a bed of steamed rice.

c) Gravlax of Atlantic salmon on a bed of fresh mesclun leaves drizzled with pomegranate balsamic dressing.

 

PART 2

1. Develop each of the following menu types based on the customer profiles that you have answered in part one:

- à la carte - must be seasonal (min 5 entrée + 5 mains + 3 dessert items minimum)

- buffet (with 8 items minimum excluding bread, sauces etc...)

- cyclical (rotating menu with 9 daily menus to include breakfast, lunch and dinner)

- ethnic (create a menu from a different culture e.g. Chinese Banquet, Traditional Greek etc..) - table d'hote (3 courses)

For each menu must include the following:

- presentation version of menu (customer copy)

- menu items to meet customer expectations

- use words that appeal to the customer base and fit with service style

- use words and naming conventions that are consistent with the style of cuisine - use descriptive writing to describe and promote menu items. - matching menu with
service style and cuisine of the venue

- costing of menu items (food cost to sale price including taxes)

- break down of how much each dish will cost (use your current suppliers price list)

- calculation of portion yields

- a menu price that meets expected profit margins

 

This SITHKOP005: Hospitality and Tourism Market Assessment has been solved by our  Hospitality and Tourism experts at My Uni Paper. Our Assignment Writing Experts are efficient to provide a fresh solution to this question. We are serving more than 10000+ Students in Australia, UK & US by helping them to score HD in their academics. Our experts are well trained to follow all marking rubrics & referencing style.

Be it a used or new solution, the quality of the work submitted by our assignment experts remains unhampered. You may continue to expect the same or even better quality with the used and new assignment solution files respectively. There’s one thing to be noticed that you could choose one between the two and acquire an HD either way. You could choose a new assignment solution file to get yourself an exclusive, plagiarism (with free Turnitin file), expert quality assignment or order an old solution file that was considered worthy of the highest distinction.