Cookery Project Assessment SITHKOP002: Menu Planning and Costing

This document presents a comprehensive cookery project assessment, addressing key aspects of menu planning and restaurant management. The assignment begins with a written questionnaire covering topics such as target customer identification, menu types, service styles, and food costing. It explores the importance of understanding customer preferences, creating balanced menus, and calculating food costs to determine pricing. The practical section involves creating a target customer profile for a chosen restaurant, designing a menu with detailed product descriptions, calculating costs, and setting selling prices. It also emphasizes gathering customer feedback, identifying unprofitable items, and adjusting menus to include high-yield dishes. The student demonstrates skills in menu creation, costing, and using software programs, providing a practical application of theoretical knowledge. The project underscores the importance of adapting to customer needs and optimizing menu offerings for profitability.

Cookery project
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Task 1: Written Questionnaire
Task 1: Provide answers to all of the questions below
QUESTION 1
What is a target customer and why is it important to identify your business’ target customer
profile?
Answer – Target customers is the person which company identify for purchasing products
and services. Although, it is much more segment portion of target market in which company
identify certain aspects of individuals (Gilbert and et. al., 2019). Along with this, it is
important to identify target audience because it provide clear focus to whom company will
serve as well as why those consumers need goods or services.
QUESTION 2
What things will you need to consider when creating a target customer profile?
Answer – There are several things which required to be consider while creating target
customer profile such as age, gender, geographical location., level of education, type of
occupation, family structure, general income level and many more.
QUESTION 3
What are the differing characteristics of customer groups?
Answer – There are numerous characteristics which has to be consider in customer groups
because they help in differing (Christensen, Burau and Ledderer, 2018). Such as
demographics, geographic, psycho-graphics, behaviouristic as well as linguistics.
QUESTION 4
List some food preferences that customers may have.
Answer – There are numerous food preferences of customers now a days such as fish and
chips, roast chicken, beans on toast, soups, roast beef, lemon chicken, pizza, sandwiches
and many more as per the mood of individual.
QUESTION 5
What is a
menu?
Answer – In
restaurant menu
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is list of food and
beverages along
with their prices
which offered to
customers
(Reynolds,
2019). In
addition to this,
menu may be
printed on paper
sheets provided
to dinners or put
on larger poster,
displayed
outside
restaurant as
well as out on
digital screen.
QUESTION 6
List the different types of menus and provide a short description of what they are.
Answer -
 A la carte menu - In this menu princes of each food item mention separately as well as
it contain greater choice for customers.
 Wine/Beverage menu – There are several restaurant in which beverage and wine menu
are also available for customers (Branowski and Belloum, 2018). It involve specially
wines, teas, coffees and cocktails.
 Dessert menu – It offer dessert which are specific to particular restaurants as well as it
includes desserts in which restaurant is well known. Moreover, several steakhouses
involves separate dessert menu for their guest.
QUESTION 7
List different service styles with a short description of what they are.
Answer -
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 Waiter services – It is generally known as sit-down service and waiter take care of
everything from taking order to serving food as well as payment.
 Buffet service – In this guest can select food from wider section which is available on
buffet line (Carruthers, Keane and Ingleby, 2017). There are mainly 4 type of buffets
such as simple buffet, station-type buffet, modified deluxe buffet and deluxe buffet.
 Self service – In this diners will place, pay as well as pick their orders at counter similar
to fast casual and fast food establishment.
QUESTION 8
How would you develop a suitable and effective menu?.
Answer – It is important to develop suitable and effective menu which can be only possible
after target customers and identifying their taste, preferences, needs and wants in effective
manner.
QUESTION 9
Why is it important to offer a balanced variety of dishes?
Answer – Every individual person have different taste and preferences so, it is important for
hotels, restaurants, pubs, cafes and so on add balanced variety of dishes in their offerings.
So, that they will able to fulfil needs and wants of targeted customers in better manner.
QUESTION 10
List some ways to include a balanced variety of dishes into the menu.
Answer – It is important to include balanced variety of dishes into the menu as well as
several ways are there for it which mention below :-
 Include dishes which are full of veggies and fruits
 Include whole grain dishes
 Add lean protein dishes
 Avoid extra fat dishes in menu
QUESTION 11
What is an itemised list and why is it important to do this?
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Answer – Itemised is list in which company list number of stock they have. For instance, in
hotels itemised list involves item which are available in kitchen for preparing food. In addition
to this, it is important to prepare itemised list because it will provide assistance in identifying
the items which are in shortage and required to be purchase more (Chan and et. al., 2019).
In simple term it can be said that, itemised list assist in managing resources in better
manner.
QUESTION 12
How would you adjust the yield of a recipe?
Answer - Yield of recipe indicates the number of portions which one will accomplish while
following recipe. In addition to this, recipe can be adjust for meeting the requirements of
distinct situations. Moreover, most common reason for adjusting recipes is to change
number of individual portions which recipe produces. For instance, standard recipe may be
written for preparing 25 portions. If any situation may take place where 60 portions of item
will needed then recipe should be adjust in proper manner.
Question 13
What will you need to include when calculating food costs and pricing menus?
Answer – There are several factors which should be included while calculating food costs as
well as pricing menus. These are as follows :-
 cost on which products are purchase
 Include VAT in calculation
 calculate profit for each menu items per portion
 take special attention while pricing best selling menu items.
QUESTION 14
List some examples of variable and fixed costs?
Answer – Variable cost and fixed cost in operations of hotel is used for distinguish within
those cost which have direct relation to hotel occupancy as well as those which has no
relation to business and occupancy.
 Fixed cost examples – land & building taxes to government, wages to employees, hotel
employees health premium, advertisement cost and many more.
 Variable cost examples -Guest room amenities, flower arrangement, guest relations,
laundry operations, printing supplies and many more.
QUESTION 15
Why is it important to assess the cost-effectiveness of dishes?
Answer – it is important to assess cost effectiveness of dishes because every organisation
motive is to earn profitability. This is the main reason that company have to assess cost
effective dishes which fulfil need and wants in effective manner as well as also effective for
company in term of cost.
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QUESTION 16
What does the break-even point mean?
Answer – Break-even point is explained as point at which total cost as well as total sales are
equal. Although, break even point can be explained as point where company earn net profit
or loss.
QUESTION 17
How would you write an effective menu?
Answer – It is important to write an effective menu which can be only possible when target
customers taste, preferences, needs and wants is identified. Although, after identifying these
important aspects individuals will able to write an effectual menu.
Question 18
List some common menu mistakes.
Answer – There are several common mistake which can take place in menu these are as
follows :-
 Menu description are long and confusing
 Too many items
 Bad item placement and reading patterns
 bad type/font selection.
QUESTION 19
List some different cuisines and explain what each one is?
Answer – There are several type of cuisines explanation of these are as follows :-
 Caribbean – It incorporate several traditions blended together over time as well as
Caribbean cuisine is delightful fusion of several kind of foods such as Creole, African
and Latin American.
 Korean – This cuisine is build around rice, vegetables as well as meat that may be
grilled, steamed or may be raw in case of fish.
 Indian cuisine – It is varies greatly through region as well as some commonalities exist
across the nation. Although, in respective cuisine are vegetarian and beef in particular is
very rare.
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QUESTION 20
Why is it important to know about different cuisines?
Answer – It is essential to have proper knowledge related to different cuisines because taste
of individual may get change if they know about different cuisines then they can try it for
some change. Along with this, individual travel from one place to another in relation of same
they must have knowledge about different cuisine so they can have food in better manner.
QUESTION 21
Why is it important to use descriptive writing in menus and how would you do this?
Answer – It is important to use descriptive writing in menu because sometimes guest wants
to know what ingredients are in particular dishes. Thus, through descriptive writing detailed
information related to each and every dishes will mention in menu card.
QUESTION 22
List some tips for promoting the sale of menu items.
Answer – There are several ways by using which sales of menu items can be promoted
such as proper description related to dishes, update menus with seasonal items and
specials, invest in digital signage broads, menu has to be attractive and many more. By
using this tips an hotel, restaurant, cafe and so on will able to promote menu cards.
QUESTION 23
List some ways to gather feedback from customers.
Answer – There are several ways by using which company will able to gather feedbacks
from customers. Some of them are as follows :-
 Customer feedback surveys
 Email and customer contact forms
 social media
 Instant feedback from websites
 on-site activity
QUESTION 24
What methods can you use to assess the popularity of menu items?
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Answer – Another factors which has to be consider while reviewing menu is popularity of
items which can be determined through comparing sales of items to expected popularity. In
addition to this, expected popularity is predicted menu mix if each items of menu on
category were equally well known.
Question 25
When would you need to make adjustments to a menu?
Answer – There is several requirements for making adjustments in menu such as when taste
of guest get shift, let sales dictate frequency, local demographics has change, to generate
renewed interest and many more.
QUESTION 26
Why is it important to adjust and improve menus on a regular basis?
Answer – Customers taste as well as preferences in food also get change on regular basis.
So, it is important for restaurant, cafe, bars and hotels to improve as well as adjust their
menu on regular basis. Along with this, they can adjust it on the basis of customers
feedbacks and needs.
Task 2: Assessments
Section A: Skills Activity
Answer the activity in detail, considering your organisational requirements.
1. Imagine you are planning a new menu for a restaurant of your choice. Create a target
customer profile for that restaurant, note down any food service preferences you will
need to consider and use this as guide for planning the dishes for the menu.
Prepare the menu and write product descriptions to explain each dish. Next, you should
calculate the cost of producing the dishes; calculate mark-ups and set selling prices.
Make sure you choose items that have a higher yield and are more profitable for the
business.
Gather feedback from customers, listen and respond to their suggestions and ask
questions to help inform new menu choices. Identify any unprofitable items and adjust
menus to include high yield dishes.
Demonstrate that you have the skills listed above and can use computer and
software programs to cost and produce menus.
Answer – Little heart Buffet restaurant which is located in London, they are offering distinct type
of buffets will provided to guest according to their requirements. In Buffet guest can select food
from wider section which is available on buffet line. Respective restaurant have deluxe buffet
system with different type of dishes. Menu card of restaurant are as follows :-
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BUFFET MENU
Please choose an option from the selection below
1. £12.95 per person
Maple and mustard little porkies
Selection of freshly baked bread
Home-made sausage rolls
Spring onion and potato salad
Cheddar and pickle finger rolls
Coronation chicken rice salad
Smoked cheshire ham and tomato finger rolls
2. £15.95 per person
Coronation chicken rice salad
maple and mustard little porkies
selection of freshly baked bread
Homemade sausage rolls
New potatoes and Yorkshire chorizo
Brandy and chicken liver pate
Local pork pies
Cured sea trout and pickled cucumber
Smoked Cheshire ham and tomato finger rolls
3. £21.95 per person
New potatoes and Yorkshire chorizo
Maple and mustard little porkies
Selection of freshly baked bread
Home-made sausage rolls
Local pork pies
Anglesey feta and cucumber salad
Whole dressed salmon
Artisan British cheese boards and biscuits
English cured ham and vine tomato salad
Chicken ceaser croutes
Rare roast and red onion marmalade finger rolls
Cheddar and pickle finger rolls
Section B: Knowledge Activity (Q & A)
Provide answers to all of the questions below, considering your organisational
requirements for each one.
1. What is the target customer profile for your organisation?
Answer – Target customers for Little heart Buffet restaurant is families, population of
London, guest and people between age of 25 to 45 years.
2. What methods and formulas are used to calculate portion yields?
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Answer – The formula is EP weight÷ AP weight × 100 = yield %.
3. What are the desired profit margins in the catering industry?
Answer – Desired profit margins in the catering industry is between 7% to 8%.
4. List and explain different types of menus that can be used for different food outlets.
Answer – There are different type of menu for distinct food outlets. Some of them are as
follows :-
 A la carte menu - In this menu princes of each food item mention separately as well as
it contain greater choice for customers.
 Wine/Beverage menu – There are several restaurant in which beverage and wine menu
are also available for customers (Branowski and Belloum, 2018). It involve specially
wines, teas, coffees and cocktails.
 Dessert menu – It offer dessert which are specific to particular restaurants as well as it
includes desserts in which restaurant is well known. Moreover, several steakhouses
involves separate dessert menu for their guest.
5. Explain the different food preferences that customers may have.
Answer – There are several type of food which customer may prefer these are as follows :-
 New potatoes and Yorkshire chorizo
 Chicken ceaser croutes
 Cheddar and pickle finger rolls
 Local pork pies
6. Explain the differing characteristics of customer groups.
Answer - There are numerous characteristics which has to be consider in customer groups
because they help in differing. Such as demographics, geographic, psycho-graphics,
behaviouristic as well as linguistics.
7. What are seasonal products?
Answer – There are several type of seasonal products such as seasonal vegetables and
fruits salad, juices, soups and many more.
8. List some different types of cuisines.
Answer – There are several type of cuisines which are mention below :-
 Caribbean – It incorporate several traditions blended together over time as well as
Caribbean cuisine is delightful fusion of several kind of foods such as Creole, African
and Latin American.
Assessment SITHKOP002-V1.0 Page | 10

 Korean – This cuisine is build around rice, vegetables as well as meat that may be
grilled, steamed or may be raw in case of fish.
 Indian cuisine – It is varies greatly through region as well as some commonalities exist
across the nation. Although, in respective cuisine are vegetarian and beef in particular is
very rare.
9. What methods can be used to assess the popularity of menu items?
Answer – There are distinct methods which can be use for assessing popularity of menu
items such as high demand and high selling products.
Section C: Performance Activity
Answer the activity in as much detail as possible, considering your organisational
requirements.
1. Develop a menu for each menu type from the following list, and use the food preferences
created in the skills activity to inform menu planning:
 À la carte
 Buffet
 Cyclical
 Degustation
 Ethnic  Set  Table d’hôte
 Seasonal
Answer - In Buffet guest can select food from wider section which is available on buffet line.
There are mainly 4 type of buffets such as simple buffet, station-type buffet, modified deluxe
buffet and deluxe buffet. Menu of buffet are mention below :-
BUFFET MENU
Please choose an option from the selection below
1. £12.95 per person
Maple and mustard little porkies
Selection of freshly baked bread
Home-made sausage rolls
Spring onion and potato salad
Cheddar and pickle finger rolls
Coronation chicken rice salad
Smoked cheshire ham and tomato finger rolls
2. £15.95 per person
Coronation chicken rice salad
maple and mustard little porkies
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selection of freshly baked bread
Homemade sausage rolls
New potatoes and Yorkshire chorizo
Brandy and chicken liver pate
Local pork pies
Cured sea trout and pickled cucumber
Smoked Cheshire ham and tomato finger rolls
3. £21.95 per person
New potatoes and Yorkshire chorizo
Maple and mustard little porkies
Selection of freshly baked bread
Home-made sausage rolls
Local pork pies
Anglesey feta and cucumber salad
Whole dressed salmon
Artisan British cheese boards and biscuits
English cured ham and vine tomato salad
Chicken ceaser croutes
Rare roast and red onion marmalade finger rolls
Cheddar and pickle finger rolls
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REFERENCES
Books and Journals
Gilbert, R. and et. al., 2019. Eating for Eye Health: Engaging patients with dry age-related macular
degeneration in community cookery to support lifestyle change and positive health. Research for
All, 3(2), pp.129-141.
Christensen, M., Burau, V. and Ledderer, L., 2018. How intersectoral health promotion changes
professional practices: A case study from Denmark. Health promotion practice, 19(5), pp.756-
764.
Reynolds, C., 2019, July. Sustainable Gastronomy; power and energy use in food-is it possible to fight
climate change through cookery?. In Food and Power: Proceedings of the Oxford Symposium
on Food and Cookery 2019. Prospect Books.
Branowski, M. and Belloum, A., 2018, October. Cookery: A Framework for creating data processing
pipeline using online services. In 2018 IEEE 14th International Conference on e-Science (e-
Science) (pp. 368-369). IEEE.
Carruthers, E., Keane, C. and Ingleby, J., 2017. Young Children’s Experimental Cookery. Routledge.
Chan, S. and et. al., 2019. Guidelines for developing and using e-assessments with vocational learners:
project overview.
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