SIT40413 Certificate IV - SITHKOP302 Plan and Cost Basic Menus

This document provides a solution to Assessment 1 for the SITHKOP302 unit, which focuses on planning and costing basic menus within the context of SIT40413 Certificate IV in Commercial Cookery. The assessment includes questions related to identifying customer needs, suggesting suitable menu styles for different target markets (business people, tourists, and couples), calculating popularity indices for menu items, and performing menu costing calculations, including determining individual portion costs, selling prices based on food cost percentage, and wastage percentages. The solution also addresses the impact of production schedules and other factors on cost control in catering establishments. The document is intended to help students understand the principles of menu planning and costing and is available on Desklib, a platform offering a range of study tools and resources.

SIT40413 Certificate IV in Commercial Cookery Table of contents
Student Guide
SIT40413 - Certificate IV in Commercial Cookery Block G
CCGT-13 Commercial Cookery G Theory
CCGP-13 Commercial Cookery G Practical
Unit of Competency
SITHKOP302 Plan and Cost basic menus
Elements of competence
1. Identify customer preferences.
2. Plan menus.
3. Cost menus.
4. Write menu content.
5. Evaluate menu success.
Table of contents
Units of Competency ............................................................................................................................................................. 1
Assignment: Assessment 1 .................................................................................................................................................... 5
Assessment 1: Assignment – Questions ................................................................................................................................ 6
Assignment: Assessment 1 – Marking Guide ...................................................................................................................... 10
Error! Reference source not found. ....................................................................................... Error! Bookmark not defined.
Assessment 2: Project ........................................................................................................................................................ 11
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SIT40413 Certificate IV in Commercial Cookery Table of contents
Assessment 2: Project – Questions ..................................................................................................................................... 12
Sample - Food Cost percentage and setting the Sales Price .............................................................................................. 13
Standard Recipe Card - Sample ........................................................................................................................................... 14
Assignment: Assessment 2 – Marking Guide ...................................................................................................................... 15
Assessment 3: Written test ................................................................................................................................................. 16
Error! Reference source not found. ....................................................................................... Error! Bookmark not defined.
Assessment 3: Written test – Results Sheet ........................................................................................................................ 17
Error! Reference source not found. ....................................................................................... Error! Bookmark not defined.
Final Assessment Summary & Feedback ............................................................................................................................. 18
Module Overview
The program is of five weeks: four (4) hours duration per week.
SITHKOP302 - 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.
You are required to demonstrate skill in:
critical thinking to evaluate the food service preferences of the customer profile and plan
menus to meet those preferences literacy to:
o read and interpret information on customer profiles and
preferences o write creatively expressed menus and product
descriptions to promote sales
numeracy to:
o determine portion sizes and portion yield from ingredients o
calculate the cost of producing dishes for menus o calculate mark-
ups and selling price for profitability
planning and organising to access and sort all information required for menu planning and to
coordinate a menu development process
problem-solving to identify unprofitable menu items and adjust menus to include high yield
dishes
technology to use computers and software programs to cost and document menus
You are also required to demonstrate knowledge of:
for the organisation:
sources of information on current customer profile and food
preferences service style and cuisine costs of supply for ingredients
methods and formulas for calculating portion yields and costs from raw ingredients
including:
butcher’s test
standard measures
standard yield tests
hospitality and catering industry desired profit margins, mark-up procedures and
rates different types and styles of menus for dishes or food production ranges for
different types of food outlets
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SIT40413 Certificate IV in Commercial Cookery Table of contents
influence of seasonal products and commodities on menu content
naming conventions and culinary terms for a variety of cuisines formats
for and inclusions of menus presented to customers methods of
assessing the popularity of menu items including the use of:
customer surveys
popularity index
sales data.
Assessment Methods
There are three forms of assessment for this unit.
Assessment 1: Assignments
Each assignment consists of a number of different questions and activities. Some activities are to be
completed in class, whilst others consist of tasks or research activities, which can be done at the
students’, own time.
All parts of each assignment must be completed. A satisfactory result must be achieved for each.
Answer sheets have been provided. A Marking Guide is used to record each student’s outcome. If
students fail to achieve a satisfactory outcome, they may be provided with the opportunity to resubmit.
Students will be advised when and where each assignment is to be completed.
All assignments have to be submitted to the trainer/assessor accompanied with an assignment cover
sheet.
Assessment 2: Project
Comprised of a total of 6 components all of which must be completed
Assessment 3: Written test
Comprised of a total of 8 short answer, 10 True or False and 10 multiple choice
The questions in the written tests will test the knowledge of the student in the unit based on the theory
material taught in class. The tests will consist of memory re-call questions, problem solving questions
and numeracy skills-based questions. Students will be given 1 hour and thirty minutes to complete
each written test.
Assessment Outcomes
The assessment result will be given as either:
• S – Satisfactory
• NS – Not Satisfactory – requires re-assessment
Students will be awarded C = Competent on completion of the unit when satisfied that the student has
completed all assessments and has provided the appropriate evidence required to meet all criteria. If
the student fails to meet this requirement they will receive NYC = Not Yet Competent and will be
eligible to be re-assessed.
To be deemed competent in this unit, students must achieve satisfactory outcomes in all forms of
assessment
Reasonable Adjustment
Remember to make adjustment in the assessment methods for any learners with special needs,
particularly those with language and literacy requirement
Assessment schedule
Unit of competence Assessment number Assessment type Scheduled week
SITHKOP302
Plan and cost basic menus
Assignment 1 Assessment Week 3
Assignment 2 Project Week 4
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SIT40413 Certificate IV in Commercial Cookery Table of contents
Assessment 3 Written test Week 5
Assignment: Assessment 1
SITHKOP302 - Plan and cost basic menus
Student Number:
Name:
Group:
Assessor:
Result: S / NS
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SIT40413 Certificate IV in Commercial Cookery Table of contents
Assessment 1: Assignment – Questions
Menu planning:
This activity is based on the planning of menus and ensuring these menus meet customer and establishment
requirements. Each activity needs to be completed in class.
Question 1
You are opening a restaurant in the QVB building and need to establish customer’s needs and requirements. Describe
how you will identify the needs of your customers.
In order to identify the needs of the customers a survey can be conducted on the prospective
customers in the area. The survey shall consists of questions such as the food preferences of
customers, beverages etc. The needs of the customer can also be identified by evaluating the nearby
restaurants and their performance (Ickman et al. 2016). The analysis of the competitors is an important
method that helps in identifying the needs of the customer.
Question 2
Below are some examples of typical target markets often found in the hospitality industry. For each provide your
thoughts on what their requirements may be. Also provide suggestions for suitable menu styles that could be used for
these particular market groups.
Business people on lunch break in CBD:
There are some specific target markets in hospitality industry which are as following:
 Business people on lunch break in CBD
 Tourist visiting South Bank in Melbourne:
 Couples having dinner on Valentine’s Day:
Business people on lunch break in CBD
Since the business people are expected to conduct business meetings and other important sessions in
the restaurant the management must ensure that the foods and beverages are delivered to the
business people on time and in accordance with the required quality. Apart from that the availability
hall room will be helpful for the business people to hold meetings and other important business
sessions (Mallen and Adams 2017).
Tourist visiting South Bank in Melbourne:
Tourists shall be provided with information about the city and the various tourists’ spots in the city along with top quality
foods. Since the tourists are expected stay in particular hotels and the restaurant must provide top quality hospitality
services to the tourists. The tourists are generally uncomfortable with the language and accent of Australia thus, the
restaurant staffs and management should specifically take into consideration this aspect (Jones 2014). Making the
tourists feel comfortable and providing top quality hospitability services to them are must.
Couples having dinner on Valentines Day:
Couples: Couples in addition to top quality foods require privacy thus, providing privacy and romantic
environment to the couples are necessary. Creating an environment of romance in the air will be
made possible with the use of music and colours will be important (Stadtler 2015). Along with foods
and beverages availability of gifts and accessories will help the couples to enjoy quality time in the
restaurant.
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SIT40413 Certificate IV in Commercial Cookery Table of contents
Question 3
You operate a successful restaurant and you need information on what main course item on your current menu is most
popular. Calculate the popularity index for the menu items below.
Menu item Total sales per
item
Popularity index Popularity index
(%)
Baby Barramundi 67 0.16067146 16.06715
Stuffed Calamari tube 38 0.0911271 9.11271
Grilled Fillet steak 126 0.30215827 30.21583
Spinach & Ricotta Cannelloni 82 0.19664269 19.66427
Roast Lamb rack 104 0.24940048 24.94005
Total 417
Question 4
Menu costing:
This activity involves calculating and setting production and selling costs for menu items.
1. You must calculate the production cost of the recipe below and then answer the following questions based on
your calculation.
Recipe yield: 5 portions
Dish name: Beef fillet with Mash potato and Port Jus lie Portion size:
Fillet: 220gm (raw weight)
Mash potatoes: 60gm
Jus lie 80ml
INGREDIENT UNIT
COST
AMOUNT UNIT ACTUAL
COST
Beef fillet steak $54.32 1.325 Kg $71.97
Olive oil $47.97 0.055 Lt $2.64
Sea salt $112.31 0.004 Kg $0.45
Black peppercorns $62.25 0.01 Kg $0.62
Washed potato $3.02 0.5 Kg $1.51
Cream $2.24 0.11 Lt $0.25
Milk $1.87 0.1 Lt $0.19
Butter $3.14 0.24 Kg $0.75
Dijon mustard $10.49 0.01 Kg $0.10
Veal bones $4.12 1.4 Kg $5.77
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SIT40413 Certificate IV in Commercial Cookery Table of contents
Carrot $1.48 0.35 Kg $0.52
Celery $2.32 0.2 Kg $0.46
Onion $1.98 0.3 Kg $0.59
Bay leaves $67.21 0.003 Kg $0.20
Water $0.18 10 Lt $1.80
Port $43.16 0.5 Lt $21.58
Total: $109.41
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SIT40413 Certificate IV in Commercial Cookery Table of contents
Question 4 continued
2. Using your total production cost calculate the individual portion cost for this recipe.
Particulars Amount
5 portions $109.41
Individual portion cost $21.88
3. If the food cost percentage for this establishment is 36% calculate the selling cost for one portion of this dish.
If the food cost is 36% then the selling price of one portion of this dish will be as following:
If the food cost is 36% then
Individual portion cost $21.88
Selling price $60.78
4. Using the information provided calculate the wastage percentage from the beef fillet.
The quantity of Beef fillet streak 1.325 Kg is required for 5 portions. Since each portion consists of
220 gm. thus, the total quantity for 5 complete portions (220 gm. X 5)= 1100 gm. However, the
quantity of beef fillet streak used is 1.325 Kg. thus, the waste (1.325 Kg – 1.1 Kg.) = 225 gm.
Thus, the wastage percentage is 16.98%.
Question 5
For each of the following topics describe what they are and how they will impact on cost control in catering
establishments.
a) Production schedules
Production schedules are the statements which contain all necessary information about the items to be produced. These
include the quantity of production to be made, the raw materials and other items necessary to produce these items along
with processes to be used for the production (Stadtler 2015).
The impact on cost control in catering establishments are as following:
i. The wastages will be reduced as the production schedules will have all information about
the required quantity of various materials for production.
ii. The production process will be effective and efficient.
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SIT40413 Certificate IV in Commercial Cookery Table of contents
iii. The wastage of food will also be reduced as the quantity of production will be in
accordance with the requirements of the catering establishments (Yago and Alcover 2016).
iv. Proper planning will help the organization to reduce overall cost of production.
b) Sales analysis:
Sales analysis is the process in which the various aspects of sales are analysed to find out the sales
pattern.
The impact on cost control in catering establishments are as following:
I. The sales analysis will help us to assess the expected sales.
II. On the basis of sales expectations the sales productions can be made to reduce the
amount of wastage (Fleischmann et al. 2015).
c) Portion Control:
Portion control is the process to control the cooking. The portion control will help the restaurant to
enhance the quality of foods manufactured by the organization.
The impact on cost control in catering establishments are as following:
I. The portion control will help the catering establishments to prepare top quality food items
without wasting any resources (Price and Nelson 2018).
II. The quality of food will be very good.
Question 6
Complete the following 2 yield tests; the non-shaded cells must be filled in with the correct answers
Butchering test
Details Weight Kg Weight
%
Marke
t value
per Kg
Total
value
Cost per
Kg
Cost
factor
Total weight 24.75 100 228.93
75
9.25
Trimmed weight 21.285 86
Loss in trimmings 3.465 14 2.85 9.8752
5
Cooked weight 0
Loss in cooking 0
Bones and trim 0
Saleable weight 21.285 86 319.27
5
15 Marke
t value
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SIT40413 Certificate IV in Commercial Cookery Table of contents
per Kg
Cooking loss and labour test
Details Weight Kgs. Weight
%
Marke
t value
per Kg
Total
value
Cost per
Kg
Cost
factor
Total weight 16.4 100 $92.50 $5.64
Trimmed weight 14.268 87
Loss in trimmings 2.132 13
Cooked weight 12.792 78
Loss in cooking 1.476 9
Bones and trim 1.148 7
saleable weight 11.644 71 $116.4
4
$10.00 Marke
t value
per Kg
Labour ($6.88 per 1/2 hour)
. + Labour 6.88 0.59086
225
Marke
t value
per Kg
Question 7
Match the menu styles to the descriptions below:
Menu style Description
A la carte Dishes prepared to order and individually priced.
Regular menu A meal with no or limited choice at a fixed price.
Function
menu
Banquet menus, also known as function or set menus. They are usually menus with limited choices and
at fixed prices (Akutagawa and Myslinski 2015).
Carte du jour Menu items or dishes, which is different for each day during a cycle and repeats. Such menus are usually
found in institutional facilities like school and hospital cafeterias. Their aim is to avoid boredom, and
they can run from one week to one month (Li et al. 2015).
Buffet Consisting of several dishes usually all displayed together on a counter from which guests serve
themselves.
Complete
menu
Usually has 16 courses, it comprises of hors d'oeuvre, soup, eggs, rice & pasta, fish, meat, sorbet, roast
dish, vegetables, salad, sweets, savoury (i.e. cheese), fresh fruits & nuts, tea or coffee with petits fours
(Srinivasa Rao et al. 2015)
Sample menu Appreciative tasting of various foods and is likely to involve sampling small portions of all of a chef's
signature dishes in one sitting. Usually consisting of eight or more courses, which usually are
accompanied by a matching wine degustation, which complements each dish (Chakravarty et al.
2017).
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SIT40413 Certificate IV in Commercial Cookery Table of contents
Assignment: Assessment 1 – Marking Guide
Unit of Competence SITHKOP302 - Plan and cost basic menus
Student’s Name
Student’s ID
Assessor’s Name
Date of assessment
Assignment Assessment 1
Did the student demonstrate knowledge
of: Yes Yes Comments







Feedback to student:
The student’s overall performance is:  Satisfactory  Not Satisfactory
Is re-assessment necessary?  Yes  No
Assessor signature Date
Student signature Date
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SIT40413 Certificate IV in Commercial Cookery Table of contents
Assessment 2: Project
SITHKOP302 - Plan and cost basic menus
Student Number:
Name:
Group:
Assessor:
Result: S / NS
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