SITHKOP002 Plan and Cost Basic Menus - Desklib

SITHKOP002Plan and Cost Basic Menus V1.0
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SITHKOP002
Plan and Cost Basic Menus
STUDENT NAME
STUDENT ID. NUMBER
ASSESSOR NAME
RESULT
INDIVIDUAL
ASSESSMENT
RESULT
ASSESSMENT
ACTIVITY S ̈NS ̈ FINAL
RESULT C ̈ NYC ̈
ASSESSOR FEEDBACK
I have received the Assessment Feedback on____________________________(DATE)
STUDENTS SIGNATURE
ASSESSOR SIGNATURE DATE
Trainer Subject Resource:SITHKOP002 Author: © Eleanor Layton, 2018
Assessment Activity
(Knowledge)

SITHKOP002Plan and Cost Basic Menus V1.0
PLAN AND COST BASIC MENUS
ASSESSMENT TASK: SHORT ANSWER RESPONSES
1. List three (3) sources of information you can use in your workplace to obtain information
on customer profile and food preferences:
1. Ask the customers, questionnaire and surveys
2. Focus on the group of customers
3. Usage of statistics
2. What are the service style(s) and cuisine(s) used in your workplace? List all that apply
and list menu examples which are used for each service style or type of cuisine used:
Cuisine Service Style Menu examples
Chinese Cuisines Silver Service Cheese fritters
French Cuisine French service Barramundi in sweet and
sour broth
Italian Cuisine Buffet Service Seafood salad with lemon
and cheese dressing
American cuisine Pre platted service Fish and chips
British cuisine Gueridon Service Lamb streaks with tomato
sauce
Trainer Subject Resource:SITHKOP002 Author: © Eleanor Layton, 2018

SITHKOP002Plan and Cost Basic Menus V1.0
3. Complete the following yield tests, calculating the Net yield per Kg and the net portion
cost for each commodity based on the net cost per Kg and the portion size per kg provided.
Commodity $ / kg Trimmings
Net Yield/
kg
Net
cost/kg
Portions /
kg
Net
Portion
Cost/ $
Vegetables
Beans 2.95 16% 0.47 2.478 0.1 0.248
Broccoli 4.85 24% 1.16 3.686 0.1 0.369
Carrots 1.4 16% 0.22 1.176 0.1 0.118
Cauliflower 5.75 22% 1.27 4.485 0.1 0.449
Kohlrabi 4.28 32% 1.37 2.9104 0.1 0.291
Spinach 10.6 18% 1.91 8.692 0.1 0.869
Onions 2.45 14% 0.34 2.107 0.05 0.105
Meat
Sirloin 16.8 26% 4.37 12.432 0.28 3.481
Loin of
Pork 14.8 14% 2.07 12.728 0.25 3.182
Leg of
Lamb 8.9 27% 2.40 6.497 0.25 1.624
4. How would the profit margins and menu type differ in a fine dining establishment
compared to a bistro or pub?
What would be cost factors you would need to consider for each of these operations?
Bistro , Pub Fine dining establishment
Menu type and Margins Menu type and Margins
Du Jour Menu – Margin is around 50%
Beverage Menu – Margin is around 65%
Choice Menu – Margin is around 60%
A la carte Menu – Margin is around 50%
Buffet Menu – Margin is around 55%
Choice Menu – Margin is around 60%
Cost Factors Cost Factors
Seasonal Ingredients
High volatility in liquor pricing
Various non monetary factors
Serving style along with the extra services
Combination of high cost and low cost
items
Seasonal ingredients
Competitors pricing
Ambiance
5. Go to the Sydney markets website
Trainer Subject Resource:SITHKOP002 Author: © Eleanor Layton, 2018