SITHKOP015 - Design and Cost Menus Feast of Flavours Assignment

Assignment Task

Description

• This is the second (2) unit assessment task that a student has to successfully complete to be deemed competent in this unit of competency.
• Each task comes with a set of instructions. You are to follow these instructions to complete the assessment. Each task will require you to either: o Submit completed workplace templates and/or any required documentation; or
• Demonstrate task requirements while being observed by the assessor.
• Some tasks may include both requirements. Student must complete all the activities of this assessment task.
• Before starting this assessment, your assessor will discuss these instructions, resources, and guidance for satisfactorily completing the tasks.
• The student must attempt all criteria to the required level, e.g., Assessment criteria mentioned in the performance checklist to be deemed satisfactory in this task.

Feast of Flavours story

Feast of Flavours began when three school friends met for a drink, and the idea of opening a world-class restaurant was conceived with a little help from a bottle of Pinot Noir. After three years and innumerable ups and downs, Feast of Flavours was born.

Objective

A Feast of Flavours aims to create a culinary experience that gives people the most delicious dining experience possible. At Feast of Flavours, customers will discover the world's flavours and various unique cultures. It is an amalgamation of cuisines from around the globe under one roof with an ambiance designed to complement the culinary joy diners will feel. Feast of Flavours will delight patrons who enjoy exploring and experimenting with flavours.

Menu options

The Feast of Flavours menu ranges from a variety of local cuisines to ones from across the globe, carefully chosen to be a part of Breakfast, Lunch and Dinner.

The restaurant ambience is beautifully crafted with soft lighting, artistic decorations, and elegant design. At Feast of Flavours, cocktails, and beverages can also be curated to give a unique experience with each slow slip. A complete list of the menu options can be located on the Feast of Flavours simulated website.

Activity Scenario

Feast of Flavours restaurant specializes in modern fusion cuisine and is located in a busy shopping district. The management recently noticed a decline in sales and customer traffic and believed revamped menus could help address this issue. The management has hired you as the new Head Chef to help develop new menus that will appeal to your target market and increase profitability.

Activity

1. Evaluate market trends and identify target markets.

Purpose

You have been recently hired as the Head Chef of Feast of Flavours restaurant, responsible for developing and costing one menu from each of the following types:

Your main aim is to evaluate market trends and identify target markets based on the operation's nature, style, and location.

Your Task

Role and participants Head Chef Assume that you are the chef in charge of the Feast of Flavours and are responsible for developing and costing new menus for the restaurant. Note: This assessment will occur under workplace conditions or in a simulated workplace, whichever meets The RTO requirements

Tasks to be performed.

Throughout this task, the following techniques and conditions for evaluating market trends and identifying target markets must be included:

Analyse the information provided earlier about Feast of Flavours Restaurant and the scenario to evaluate market trends and identify target markets, and fill in the table below. You need to follow the steps below to achieve this successfully.

1. Based on previous and current sales performance, determine the current customer market.

2. Analyze the current customer profile, and their food service preferences

3. Get data on present and emerging customer preferences and trends in the food service industry and determine whether market trends are relevant to the organization's service and food policies.

4. Determine target markets based on the operation's type, style, and location.

2. Develop menus

Purpose

You have been recently hired as the Head Chef of Feast of Flavours restaurant, responsible for developing and costing one menu from each of the following types:

Task

Head Chef Assume that you are the chef in charge of the Feast of Flavours and are responsible for developing and costing new menus for the restaurant.

1. Analyse the five target markets (identified in Activity 1) for food service preferences and develop menus catering to those demands and preferences. Generate menu ideas for each of the five target markets and fill in the table below. Each menu should have a minimum of 3 courses (Appetisers – Mains - Desserts). For each course, you need to generate at least two ideas for menu items ensuring they meet the market needs and preferences.

3. Cost menus for profitability

Tasks to be performed

In this activity, you are required to cost the menus developed in Activity 2 for profitability within the time stipulated for this activity by your trainer. You must also calculate the selling price and necessary profit margin to ensure optimal profitability. Use spreadsheet software and the standard recipe template (provided below) to cost each dish in the four menus created in activity 1 using a separate tab for each menu. Calculate menu items' cost and selling price with the necessary profit margin to ensure optimal profitability.Follow the steps below to achieve this successfully:

1. List the suggested ingredients for the dishes that are included.

2. Calculate portion yields using the Raw Ingredient Yield Test Percentages (provided below) for all raw ingredients and cost them. Find the costs from the commodity price list or the internet to do the costings. If the yield percentage is unavailable, use the most similar ingredient percentage.

3. Calculate the net production costs for all dishes on your menus.

4. Based on a 25% organisational food cost, price menu items to ensure maximum profitability. Note: For courses with options among dishes, choose the dish with a higher price when calculating the total menu cost.

5. Based on the additional scenario above information, assess the costeffectiveness of proposed dishes and choose menu items that provide high yield. If any dish is not within the current menu price range, modify the recipe and/or ingredients to ensure the dish’s selling price is within the business’s current price range while still maximising profitability. Write the reworked recipe on the same tab on the spreadsheet, next to the original costing.

4. Write menu-content

Write Menu Description/ Content for all four menus and fill in the template below. Write the menu content for all dishes on your menu, ensuring they are:

• written using market and organisation-appropriate vocabulary.
• written uses correct names or terminology for cuisine styles, dishes, cooking methods and ingredients
• descriptive and creatively expressed
• appeals to the customer base
• fits the business’s service style
• promotes sales
• provide the service order on printed menus so customers can read it easily.

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