SITHKOP002 Plan and Cost Basic Menus - Knowledge Assessment, Australia

This document provides a comprehensive solution to the SITHKOP002 Plan and Cost Basic Menus assignment, focusing on knowledge-based assessments. It covers various aspects of menu planning and costing, including identifying customer profiles and food preferences, analyzing service styles and cuisines, performing yield tests, and understanding profit margins in different establishments. The solution also explores seasonal ingredients, provides examples of ethnic menus, identifies food and beverage trends, and examines the impact of customer characteristics on menu design. Furthermore, it includes a customer questionnaire designed to evaluate different menu types. The assignment draws upon resources such as the Sydney Markets website and the Australia Tourism website to provide relevant and up-to-date information. The content is tailored for the Australian context and includes specific examples relevant to the hospitality industry.

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

SITHKOP002Plan and Cost Basic Menus V1.0
www.sydneymarkets.com.au and provide an overview of the fruit and vegetables in season
relevant to the month you are undertaking this assessment.
Select three (3) seasonal recipes from the recipe section on that site which could be used for a
seasonal three (3) course menu:
Fruit and Vegetables in Season
Currently the season of Australia is winter. In this season, variety of fruits and vegetables
are available in the market. The main
vegetables and fruits in current season is
melon, cherries, grapes, mangosteens,
persimmons, onion, potato etc. the articles
explain that the varieties of great dishes could
be made from the current available fruits and
vegetables in Australia.
Recipes
1. Mixed mushroom and crispy Sage gnocchi: in this recipe, the mushroom is
cooked with the Sage Gnocchi to give an authentic taste of the food. The
preparation time of the cuisine is 1 hour.
2. Spinach and Zucchini chocolate cake: in this recipe, the various seasonal
ingredients and fruits are baked with a perfect ratio of the ingredients to offer a
great dessert.
3. Creamy Broccoli, mushroom and chicken bake: in this recipe, the mushroom,
broccoli and chicken are baked together with a perfect timing to make the
chicken more juicy and tasty.
6. Go to the Australia Tourism website
http://www.australia.com/en/things-to-do/food-and-wine/the-best-halal-restaurants-in-
australia.html, select 3 restaurants from 2 different states (then click in each on “view more
information”) and create 3 different ethnic menus from the different dishes offered by
restaurants which provide a link.
Marrakech Moroccan Jerusalem Sheshkebab House Mecca Bah
Menu 1 Menu 2 Menu 3
Trainer Subject Resource:SITHKOP002 Author: © Eleanor Layton, 2018

SITHKOP002Plan and Cost Basic Menus V1.0
Entree:
Melwi
Main course:
Bestella
Afrah Tangine
Desserts:
Sticky date and banan
pudding
Entree:
Sheepsheads
Main course:
Falafel roll
Desserts:
Orange blossom cheesecake
with pomegranate, raspberry
and honey syrup
Entree:
Trio of dips served with bread
(Hummus, Labna and Babba
Gannouj)
Main course:
Baked haloumi with
pomegranate, mint salad and
lemon
Desserts:
Chocolate and Turkish delight
brownie
Trainer Subject Resource:SITHKOP002 Author: © Eleanor Layton, 2018

SITHKOP002Plan and Cost Basic Menus V1.0
7. Go to the following two (2) websites and identify six (6) different trends for food and
beverages in Australia for 2016:http://ausfoodnews.com.au/2015/10/21/top-global-food-and-
drink-trends-for-2016.html
https://foodmag.com.au/clean-eating-to-be-the-major-food-and-beverage-trend-in-2016/
Example 1
“Clean eating”,
“Less processed foods, more natural”
“Eating for the body and beauty”
Example 2
“Verifying claims”
“Matching diets with DNA”
“Fat is no longer to be feared”
8. Customer characteristics vary according to a wide range of factors.
Give general examples of how each of the following characteristics will impact on your
planning of menus and menu styles in an establishment:
Customer Characteristic Impact on menu planning and menu style
Trainer Subject Resource:SITHKOP002 Author: © Eleanor Layton, 2018

SITHKOP002Plan and Cost Basic Menus V1.0
Age range
The menu must have more sweet dishes
and the sauces must not be spicy. The
different age people look for different taste
and different options.
Buying power
The menu must be planned in such a way
that target customer find it worth and gets
ready to pay the amount. All the people have
different budget to enjoy the food.
Gender Gender factor impacts the menu style,
serving position as well as the drinks option
in the restaurant. The male and female have
different choice in food.
Income level The quality and the choice of menu are
affected due to the income level. due to the
face that each person cannot afford the
same luxurious product or service.
Social and cultural background Social and cultural background also affects
the choice of the customer and thus the
menu must be planned accordingly.
9. Design a customer questionnaire which you can use to evaluate the following types of
menus for your practical assessment
.
The questions need to be clear and objective. The questions must be rated from e.g. 1-5
(1 is poor/5 is excellent). Allow a space at the end to permit customers to comment.
Trainer Subject Resource:SITHKOP002 Author: © Eleanor Layton, 2018

SITHKOP002Plan and Cost Basic Menus V1.0
Remember, the aim of your questions is to obtain valid feedback and to enable you to make
improvements to your menus.
 à la carte
 buffet
 cyclical
 degustation
 ethnic
 set
 table d’hôte
 seasonal
Customer Feedback Form
Please give your few minutes to fill this feedback form about the products, menu style and
services of restaurant by filling this form. It would assist us to improve the services quality and
customer satisfaction.
We are thankful for your participations.
Name
First Last
Email
Overall experience with our services
Which menu have you obtained?
.............................................................................................
How would you like to rate your total experience in our restaurant?
Very Good Good Fair Poor Very Poor
How much would you like to rate us for the ample of our products and services?
Very Good Good Fair Poor Very Poor
Please rate us for our product’s prices?
Very Good Good Fair Poor Very Poor
Are you satisfied with the timeliness of order delivery?
Definitely Probably Not sure Probably Definitely
Trainer Subject Resource:SITHKOP002 Author: © Eleanor Layton, 2018

SITHKOP002Plan and Cost Basic Menus V1.0
Not Not
How much do you feel satisfied with our customer support?
Definitely Probably Not sure
Probably
Not
Definitely
Not
How would you like to describe to us with other people?
Very Good Good Fair Poor Very Poor
What changes could be done from our hand to meet your expectations?
ASSESSMENT MARKING CRITERIA
Trainer Subject Resource:SITHKOP002 Author: © Eleanor Layton, 2018

SITHKOP002Plan and Cost Basic Menus V1.0
KNOWLEDGE EVIDENCE S NS N/A
To complete the Assessment requirements effectively, the individual must:
Identified organisation-specific information, food preferences, service style
and cuisine, costs of supplies and ingredients
☐ ☐ ☐
Used methods and formulas for calculating portion yields and costs from
raw ingredients:
☐ ☐ ☐
Hospitality and catering industry desired profit margins, mark-up
procedures and rates
☐ ☐ ☐
Identified different types and styles of menus for dishes or food production
ranges for different types of food outlets
☐ ☐ ☐
Range of food preferences identified: ☐ ☐ ☐
Identified differing characteristics of customer groups: ☐ ☐ ☐
Identified the influence of seasonal products and commodities on menu
content
☐ ☐ ☐
Used culinary terms for the cuisines specified ☐ ☐ ☐
Formatted the presentation of menus to customers and to industry
standard
☐ ☐ ☐
Identified the methods of assessing the popularity of menu items: ☐ ☐ ☐
THE OVERALL PERFORMANCE WAS COMPETENT NOT YET COMPETENT
END OF PAPER
Trainer Subject Resource:SITHKOP002 Author: © Eleanor Layton, 2018