SITHKOP302 Plan And Cost Basic Menus

Assessment Readiness

Students participating in more than 60% of scheduled classes will be deemed assessment ready, unless instructed otherwise by the student. All other students are required to complete a verbal or written test to proof they are ready for the assessment. Trainers cannot accept completed assessments from students who are not assessment ready.

Assessment Retention Requirements

Stanley College is required to securely retain all completed student assessment items for each student, for a period of six months from the date on which the judgement of competence for the student was made.

Written Assessments Guide

All written assessments must be submitted in the following format:

Text

Font Type: Arial or Times New Roman, Font Size: 12, Spacing: 1.5 Titles:

Font: Arial or Times New Roman, Font Size: 12

Header: Font: Arial, Font Size: 9,

Header Content: Stanley College and Unit Title Footer:

Font: Arial, Font Size: 9

Footer Content: First Name & Family Name Student ID Date: dd/mm/yy

Margins:

References:

References must include the following information:

From a book: Book title, author, year published and Page No.

From a newspaper: Newspaper Name, Issue No. Date and Page No.

From the internet: Website address, Author (if available), Date downloaded

Activities with instructions for learners

activity a – MENU DEVELOPMENT PROJECT

Task 1: Develop a menu

· This six-part task requires you to develop a menu from start to finish.

· You need to access and sort all information required for menu planning and development.

Part 1: Plan menus to meet customers’ and business’s needs

· In the form of an introduction page, answer the following questions.

· Submit them in your portfolio of evidence in Activity B.

1. What’s your business’s current customer profile?

2. What are your customers’ food preferences?

3. What sources of information did you use to determine these preferences? (Please supply them for portfolio of evidence.)

4. What’s your business’s service style?

5. What’s your business’s style of cuisine?

6. What’s the sequence of courses on your menu?

7. What type of menu are you developing?

Part 2: Develop dishes for menus

· Complete each of the following tasks.

· Provide them in your portfolio of evidence in Activity B .

• Refer to ActivityB for a checklist of all required documentation.

1. Brainstorm a range of ideas for your menu. When doing so, include at least one seasonal dish. (Please supply in ActivityB portfolio of evidence.)

2. Sort them into a rough draft of your menu. (Please supply in Activity B.)

3. Assess each dish by completinga feasibility checklist (provided in your learner’s guide – pages 19, 20) for each one. (Please supply in Activity B.)

4. Develop menu solutions to overcome any operational constraints.

5. Assess each sample dish and the menu by completing a culinary and nutritional balance table. You may use the table provided in the learner’s guide (page 23) as an example. (Please supply in Activity B.)

6. Identify, source and purchase all required components.

7. Include copies of the recipes you have been given, which show the picture, yield, commodities and method of your dishes

Part 3: Cost menus

· Complete each of the following tasks.

· Provide them in your portfolio of evidence in Activity B .

• Refer to ActivityBfor a checklist of all required documentation.

1. Write the purchase specifications for each required components for each dish.(Please supply in Activity B portfolio of evidence.)

2. Itemise all proposed components for each dish.(Please supply in Activity B.)

3. Calculate portion yields and costs from raw ingredients for each dish both manually and using computer technology. (Provide formulas, calculations, spread sheets, etc. for each dish in Activity B.)

4. Assess cost effectiveness.(Provide formulas, calculations, spread sheets, etc. for each dish in Activity B.)

5. Choose high yield dishes and list them out. (Please supply in Activity B.)

6. Mark up and price menu items to ensure maximum profitability according to your organisation’s profit margins.(Provide formulas, calculations, spread sheets, etc. for each dish in Activity B.)

Part 4 : Write menu content

· Please complete each of the following tasks.

• Provide the final menu in Activity B.

1. Write menu content. Make sure your menu content is:

ü descriptive and creatively expressed

ü appeals to the customer base

ü fits business’s service style

ü promotes sales

ü uses correct names for styles of cuisine.

2. Use computer technology to layout and format your menu so they are presentable to customers.

3. Print out and bind the menu if necessary for inclusion in your portfolio.

Part 5: Evaluate your menu’s success

· Please complete each of the following tasks.

• Provide them in Activity B.

1. Use customer satisfaction and sales data to assess your menu’s success. (Provide copies of customer survey results, popularity index and/or sales data for your portfolio of evidence by surveying 10 students in your className.)

2. List unpopular and/or unprofitable menu items.

3. State how you will adjust the menu, based on your feedback and profitability analysis.

Part 6: Complete portfolio of evidence

· It is your responsibility to go over the checklist in Activity B to ensure your portfolio of evidence is complete.

· It is your assessor’s responsibility to:

ü read your portfolio and all parts of your project

ü use the following table to confirm your ability to plan and cost basic menus for a commercial kitchen

ü decide when you are competent.

activity B – TASK 1 Write Menu content

· You will be given nine (9) recipes. All recipes MUST be priced on the template supplied electronically to you via your Stanley College e-mail address by your Trainer

· You are required to write content for Two menus, the first for A la Carte and the second for a set menu (table t’hote)

· You must be able to choose your customer profiles to determine customer preferences and write creative content for menus of from the recipes you have been given

· You are required to produce the following for each menu

o Two Entrée’s

o Two Mains

o Two Desserts

As you only have nine recipes, it is advisable to move one recipe from Entrée, one from main and one from dessert, that you have already placed on the A la Carte menu and move it on to the set price menu, this means that you will only have to price 9 recipes instead of 12. An example is shown as below.

Each item on the A la Carte menu will need to have a price, this will be determined by the calculation of the recipes and additional costs.

For the Table D’Hote, 1 price for the choice of one Entrée, one Main and one Dessert. Again this will be determined by the calculation of the recipes and additional costs

All calculations and how to work these out are included in the electronic template given to you by your trainer, with an explanation of how to calculate all additional costs, is located on the first page of the template. Side dishes MUST be added to both menus. 2 starch and 2 vitamin/mineral dishes at $5.00 each item

· Write creative dish descriptions for each menu which fit with the business service style and would appeal to its typical customers’ preferences.

· Include a balanced variety of dishes in the menu.

· Use correct names for the style of cuisine.

· Use descriptive writing to promote sales.

· Use a computer to layout and format your dish descriptions for the three menus.

· Provide the two menus in your portfolio of evidence.

Activity BTASK 2 – portfolio of information

Gather a range of information

· Put together a portfolio of useful resources, contacts and information related to planning and costing basic menus.

· Information should be collected over the duration of the unit and submitted nearing the end of study for this unit, as directed by your assessor.

· Your portfolio will be viewed by your assessor, but you should retain it for future reference.

Checklist for Activity B

Submit the following information to support ACTIVITYB: MENU DEVELOPMENT PROJECT

Overall unit result

INTRODUCTION

The name of the restaurant is ZAIKA, which is in CANING WALE . In my restaurant, different types of customers visited such as businessmen, students, tourists, athletes and local people. All level of customers visited in my restaurant which has different background. Most of the customers like chicken and the desserts of the restaurant whereas other customers prefer crispy and spicy food with gravy.

Our restaurant provides all facilities of dinning ans take away. The customers enjoy hot and fresh meal at all the time.Our all friendly staff provide themselves to helping our customers and to find new customers and turning them into repeat customers. We set big screens of television and music systems in whole corners in the restaurant to entertain our customers. Our restaurant offers three types of entrees, mains and desserts and some other side dishes which are liked by the customers. Menu A la carte and Table D’hôte are created and displayed on the following pages. Moreover, every item in the menu is priced individually to calculate the selling price of every item. After the development of menu, their success is determined by leading a survey.

Feasibility checklist of dishes

Culinary and nutritional balance table

Pricing of menu items

Menu

Three courses just for $ 33.00

ENTRÉE MAIN COURSE

Thai fish cake Salt and Pepper

(Fish with gravy) (Fish along with chilli)

Vienna Schnitzel Hungarian goulsh

(Spicy Indian chicken) (Beef dish with gravy)

Green pea soup coq un vin

(Mixture of peas and vegetables) (Chicken cooked with spices)

DESSERTS

Praline ice cream

(Taste of cream with vanilla)

Poached pear

(Hot and sweet pears)

Creme caramel

( Cold ice cream with vanilla flavour)

SIDE DISHES JUST FOR $5 EACH

Dbl chocolate shots Garlic bread

Chicken wings Vegetable macaroni

Survey of menu