SITHKOP002 Plan and Cost Basic Menus: Knowledge Questionnaire Task 1

This document is a completed knowledge questionnaire for the SITHKOP002 unit, which focuses on planning and costing basic menus. The questionnaire covers various aspects of menu planning, including identifying customer preferences, different menu types (buffet, a la carte, set menu), essential characteristics of a good menu, competition menu pricing, and yield tests. The document also includes questions on increasing restaurant profitability, menu descriptions, and strategies for menu improvement and change. Furthermore, it explores customer preferences, ways to determine them, and the process of generating menu ideas. The assignment provides detailed answers to each question, demonstrating the student's understanding of the core concepts related to menu planning and costing in the hospitality industry.

Document Title: Task 1 Knowledge questionnaire
Document Subtitle: SITHKOP002 Plan and Cost Basic
Menus

Contents
COMPETENCY DEMONSTRATION...................................................................................... 4
STUDENT DETAILS............................................................................................................ 5
STUDENT INSTRUCTIONS FOR KNOWLEDGE QUESTIONNAIRE.........................................6
ASSESSMENT TASK 1 KNOWLEDGE QUESTIONNAIRE.......................................................7
ASSESSMENT OF REQUIRED OVERALL SKILLS AND KNOWLEDGE FOR THIS TASK..........15
RECORD OF ASSESSMENT TASK 1Knowledge Questionnaire.........................................17
Learner details............................................................................................................ 17
Assessor details.......................................................................................................... 17
Record of assessment results (please tick appropriate box).......................................17
Appeals – refer to the complaints and appeals policy and procedure.........................17
Assessor Feedback to learner:....................................................................................18
Reasonable Adjustment (if applicable) explain why reasonable adjustment has been
applied and the tasks it was applied to.......................................................................18
Assessor Intervention (if applicable) - did you need to assist the student in this
assessment. If so please explain:............................................................................... 18

COMPETENCY DEMONSTRATION
This Assessment Task covers the following unit of competency:
Unit of
competency:
Unit
Title
Plan and Cost Basic
Menus
This unit describes the performance outcomes, skills and knowledge required to plan and
cost basic menus for dishes or food product ranges for any type of cuisine or food service
style. It requires the ability to identify customer preferences, plan menus to meet customer
and business needs, cost menus and evaluate their success.
It does not cover the specialist skills used by senior catering managers and chefs to design
and cost complex menus after researching market preferences and trends. Those skills are
covered in SITHKOP007 Design and cost menus.
The unit applies to hospitality and catering organisations. Menus can be for ongoing food
service, for an event or function, or for a food product range such as patisserie products.
It applies to cooks, patissiers and catering personnel who usually work under the guidance
of more senior chefs.
No occupational licensing, certification or specific legislative requirements apply to this unit
at the time of publication.
To demonstrate your competency in this unit you will need to provide evidence of your
ability to:
 Identify customer preferences.
 Plan menus.
 Cost menus.
 Write menu content.
 Evaluate menu success

STUDENT DETAILS
Please complete this declaration with the student
Unit of
competency:
Unit Code SITHKOP002 Unit
Title
Plan and Cost Basic
Menus
Trainer/Assessor Name:
Student Name:
Student ID:
Time Allocation Refer to Training Plan
Due date: Refer to you student program guide (training plan).
Please insert the due date as confirmed by your
assessor below:
Due Date: ……………/……………. /…………….

STUDENT INSTRUCTIONS FOR KNOWLEDGE QUESTIONNAIRE
 Complete the readiness for assessment workbook before commencing this
assessment
 This is an open book written assessment
 You are required to complete all questions
 Written questions may be a combination of multiple choice, short answer or true or
false questions
 Please print / write legibly
 Make sure you answer all questions
 Black or blue pen is required to complete this assessment. If you type your answers
you must initial each question
 You must not separate this document
 Ensure you complete the task record sheet at the end of this assessment
 Return your assessment by the date set by your assessor and your training plan
 Do not plagiarise. Plagiarism is considered cheating. Please refer below for our
policy in regards to cheating
 Reasonable adjustment: If you require any adjustments to accommodate a need in
order to complete this assessment, please talk to your assessor. Arrangements will
be put in place to ensure a fair and flexible approach is undertaken for this
assessment. Please note that the range or nature of the adjustment will ensure
that the outcomes of the unit are not compromised
 Feedback: Your assessor will provide feedback to you after the completion of the
assessment.
The trainer assessor will explain the appeals process if applicable or alternatively
refer to your student handbook for further details
 Re-assessment: If you do not achieve the required standard, you will be given 2
more opportunities to be re-assessed by our Assessor. Please note after 3 attempts
a cost will be incurred
Declaration: I confirm that I have read and understood the instructions, my
responsibilities and requirements for this assessment
Student signature: …………………………………………………… Date:
…………………………………………

ASSESSMENT TASK 1 KNOWLEDGE QUESTIONNAIRE
Q Questions S NS
1 a) The customer profile is an important element to
consider when designing menus for events. List
four demographic aspects that require attention
when designing and organizing menus.
b) Briefly explain the meaning of buying power
☐ ☐
a) Four demographic aspect required at time of designing and organizing
menu are as follows-
 Based on lifestyle
 Based on gender
 Based on age
 Based on buying power/ income
b) Buying power is being defined as the money which a person is having for
satisfying their need and requirements. This can also be referred to as the
purchasing power of the person that is how much a person is willing to pay
against the services or product being purchased.
2 When planning a menu, it is essential to know the food
preferences of your customer base. List three elements
you should consider when analysing this
☐ ☐
Food preference while analysing customer base are as
 Cultural and ethnic influence
 Seasonal dishes
 Contemporary eating habit

3 Describe the following menu types
a) Buffet
b) A la Carte
c) Set Menu
☐ ☐
a) Buffet is a type of menu wherein the guest serves themselves as all the
food and dishes are being set in front of them. Under this system of menu
meal is served to people and they can serve the food on basis of their
requirement only.
b) A la Carte menu is a type of menu in which there is a practice of ordering
all individual dishes which are present in menu. This simply means that the
dish is ordered individually that is out of the menu.
c) Set menu is a type of menu which includes a small number of meals to be
chosen by the consumer. Under this the prices are fixed for the dishes and
consumer has to pay the same price for food dishes being ordered by
consumer.
4 List 8 customer preference groups ☐ ☐
The different types of preference groups for hotel are as follows-
1. User interface
2. Convenience
3. Effort
4. Communication and information
5. Younger influencer
6. A growing taste for activity
7. Preference for larger section
8. Need for speed
5 Identify the ideal menu type for the following
events/occasions
a) A graduation party of a 21-year-old for 15 people
b) A wedding with 50 guests
c) A breakfast for 100 tourists at the hotel premises
d) A couple celebrating their anniversary
☐ ☐
a) Table d’Hote menu
b) Buffet
c) Prix Fixe menu
d) A la Carte

6 Identify 6 essential characteristics of a good and
balanced menu
☐ ☐
1. Readability of the menu must be clear
2. Allure- this involves menu to be having proper language and along with it
proper use of attractive pictures.
3. Menu must be providing a wide range of variety to consumer so that they
have different options to order.
4. Proper branding must be present in the menu so that it attracts consumer
to order more dishes by them.
5. The dishes must be properly planned and organized in such a manner that
it attracts consumer.
6. The menu must be designed in such a manner that it also highlights the
nutritional value relating to the dishes present in company.
7 Describe the competition menu pricing method ☐ ☐
The competition menu pricing is a type of method in which hotel or restaurant
sets their price by comparing prices of their competitors. This is undertaken as
this provides an idea to the hotel what other competitors are setting prices for
different dishes.
8 Explain what is meant by yield test. Give an example ☐ ☐
Yield test is a type of culinary term which is defined as how much hotel will have
of processed or finished good. It can also be defined as maximum usable amount
which is being obtained by use of particular product. For example, tomato soup
recipe may yield 15 L or a muffin recipe may involve yield of 25 muffins.
9 If the cost of the meal is $12 and overhead cost is $9,
a) what should be your menu price if you want to
make a profit of 25% of your menu price?
b) How much is your profit?
☐ ☐
a) Total cost= 12+9= 21
Menu price= 21+25%= 5.25
= 21+5.25= 26.25
b) Total profit = 26.25-21
=5.25

10 Outline 2 ways in which you can increase profitability of
the restaurant without raising prices
☐ ☐
1. Focusing on marketing the product and services in such a manner that it
increases profits of company
2. Cutting down wastage can also be a strategy with which profitability can be
increased in restaurant without increasing prices.
11 Answer YES/NO
a) A restaurant menu is more than just a list of food
with prices. It is a reflection of your restaurant's
style and concept.
b) You must not waste too much time writing a
restaurant menu
c) The three main parts of designing a restaurant
menu are, description, layout and pricing.
d) The complicated your menu is, the better
e) Your menu should be very long and dramatic
f) It is good to confuse your customer with your
menu
g) It is important to include major ingredients in a
dish.
h) Food which might cause allergies should be
hidden from the menu
☐ ☐
a) Yes
b) No
c) Yes
d) No
e) No
f) No
g) Yes
h) No
12 Explain the following cuisines
a) Fusion cuisine
b) Vegetarian Cuisine
☐ ☐
a) Fusion cuisine is a type of cuisine which combine all elements of various
type of culinary tradition which are originated from different regions,
cultures and countries.
b) Vegetarian cuisine is a type of cuisine which meets the standard relating to
vegetarian food and this never involves meat or chicken or any other non-
vegetarian food.

13 A descriptive menu should have the name of the dish,
the ingredients and a “Catch/sell phrase”
Example –
Chicken pot pie
roast chicken, baby carrots and Pease topped with
grandma’s flaky pie crust.
Write a description for the following items on your
menu
1) 5 layer chocolate cake
2) Pork Chop
☐ ☐
1) 5-layer chocolate cake
Chocolate ganache filling with espresso soaked chocolate sponge cake with
fluffy whipped cream on top
2) Pork Chop
Boneless pork with sour cabbage and tomatoes with wood fire grilled bake
14 It is important to continuously improve menu
performance. Identify 3 things you can do to get
feedback to improve your menu
☐ ☐
1) Survey
2) Feedback boxes
3) Reach out directly to consumers
15 Outline 2 reasons why you would change your menu ☐ ☐
1) The major reason for changing menu is that consumer need and
preferences are changing continuously and frequently
2) Another reason for changing menu is that prices of the raw material also
changes frequently and this affects menu price. For this reason, it is
essential to change menu frequently.
16 List 2 ways you can change your menu ☐ ☐
The ways through which menu can be changed are
1) Full remodelling
2) Replacement
17 Outline the three things you need to do when
generating ideas for menus. Provide an example for
each point.
☐ ☐
The major three things needed to generate idea for menu are as follows-
Target consumer- example based on age, gender and other