SITHKOP002 Assessment Task 3

Assessment Task 3 (AT3)- Project

Project A: This assessment requires you to identify customer preferences, and plan, cost and write an à la carte seasonal menu.

Project B: This assessment requires you to plan, cost and write a buffet, degustation and cyclical menu.

Project C: This assessment requires you to evaluate the success of a menu.

For this assessment, RGIT kitchen will be used as a simulated environment/workplace to complete all Tasks in Project A, B and C.

Instructions for students:

Project A:

  • Complete Tasks 1, 2, 3, 4 and 5 in Project A.
  • Describe your workplace or training environment’s style.
  • Develop a customer profile for your workplace or training environment.
  • Identify customer preferences in your workplace or training environment.
  • Develop and cost a seasonal à la carte menu that incorporates ethnic food preferences of customer groups.
  • Format and print the à la carte menu.
  • Develop and determine a selling price for a table d’hote menu.
  • Answer all the questions.
  • Attach organisational information to this assessment when requested within each task.
  • Use the list in the Learner task checklist provided when submitting your assessments. Do not submit your work until you have completed all parts of the checklist.

Project B:

  • Complete Tasks 1, 2 and 3in Project B.
  • Develop and cost three menus: buffet, degustation and cyclical.
  • Format and print each of the menus.
  • Determine a selling price for each menu.
  • Answer all the questions.
  • Attach organisational information to this assessment when requested within each task.
  • Answer all the questions.
  • Use the list in the Learner task checklist provided when submitting your assessments. Do not submit your work until you have completed all parts of the checklist.

Project C:

  • Complete Task 1in Project C.
  • Answer all the questions.
  • Attach organisational information to this assessment when submitting the assessment.
  • Answer all the questions.
  • Use the list in the Learner task checklist provided when submitting your assessments. Do not submit your work until you have completed all parts of the checklist.

Planning the assessment

  • Recommended date for assessment: [Trainer to provide]
  • Access all resources mentioned in required resources either printed copies or access via the internet
  • Time required for assessment: 16 hours over 4 sessions (4 hours per session)
  • Your assessor will set a time to provide feedback

Evidence submission:

  • Documentation can be submitted electronically or paper-based.
  • Your assessor will record the assessment outcome on the assessment cover sheet.

Project A:

Task 1: Identify customer profile

  • Research information about your workplace or training environment and customers.
  • Sources of organisational information could include manual documentation, computerised records and reports, and your colleagues, management or other staff.
  • Answer all the questions.
  • Complete all tables.
  • Attach copies of organisational information used to identify customer preferences.

Q1: Research information about your workplace or training environment’s cuisine, menu and service style.

Category

Organisational information

Style of cuisine 

 

Menu style

 

Service style

 

Sequence of courses

 

Q2: Develop a profile of your workplace or training environment’s customers. List the sources of organisational information you used to develop this profile.

Profile category

Profile information

Sources of customer profile information

Age range

   

Gender

 

Income level and/or buying power

 

Social and cultural background

 

Q3: Based on your current menu, what are your customers’ food preferences? Use organisational documents, POS or other computer systems and manual or computerised reports to complete the table. 

If your workplace or training environment’s menu does not match the headings provided, please modify heading to reflect your menu structure. Attach one copy of each type of organisational information used to identify customer preferences to this assessment.

Food preferences

Organisational information

 

First course / entrée 

Main course / meal

Dessert / sweet item

Highest selling / most popular menu item

     

Lowest selling / least popular menu item

     

Task 2: Develop a seasonal à la carte menu (background information)

  • You can choose to develop a seasonal à la carte menu for your workplace or training organisation, or use the scenario information provided.
  • If choosing to develop a menu for your workplace or training environment, it must have appropriate and adequate equipment, facilities and staff for this menu style. For example, if you work in a café or fast food establishment then it will be difficult to create an à la carte menu for this task because you don’t offer this type of food.
  • Complete all tasks.

Scenario information

You are developing a new winter à la carte dinner menu for Ashton’s, a casual dining restaurant that seats 60 customers. The menu items are presented under four sections: starters, entrée, main course and desserts. All meals are served plated to the table by service staff. The restaurant caters mainly for adults ranging from 25 to 45 years old. It’s located in a middle-class area with a significant population of office, business and management professionals. The population is very culturally diverse, predominantly European and Asian cultural backgrounds. The restaurant owners have noticed a steady trend towards customers preferring healthier meal options (mainly low-fat, low-sugar options) and increasing requests for vegetarian menu options.

Customers do not tend to spend more than one and a half to two hours in the restaurant during dinner service. On average, 70% of customers order two courses: entrée/starter and main course or main course and dessert. Only 20% order three courses.

The current menu is broken down into four sections.

  • Starters – snacks, dips, shared platters, breads, etc.
  • Entrées, salads and light meals
  • Main course
  • Dessert

The menu style is modern Australian with dishes from a wide variety of cuisines, including Malaysian, Chinese, Thai, Italian and Greek. Some dishes offered during the winter months are influenced by German and Hungarian cuisines.

Prices range from $10 to $15 for starters, $12 to $18 for entrées, $22 to $35 for main course and $10 to $15 for desserts. The restaurant has found that customers are resistant to dishes outside of these price ranges unless they can see value for money, or the dish is rare or unique.

There are five staff rostered in the kitchen most nights of the week: the chef, two cooks (two years’ and five years’ experience post-apprenticeship), one second-year apprentice and a kitchen hand. The following equipment is available in the restaurant kitchen.

Large equipment

Small equipment

•     Two ovens

•     Four open-range stove-top burners (one is a wok burner) above one oven

•     One griddle and two open-range stove-top burners above the second oven

•     One salamander

•     One double-vat deep fryer

•     One combi oven (convection and steam)

•     One 20 litre floor-mounted planetary mixer

•     Walk-in coolroom, dry store area and large double-door freezer

•     Food processer and blender

•     Microwave oven

•     Slicer

•     Mincer

Large equipment

Small equipment

•     Hot bain-marie with under-display plate warmer

•     Cold bain-marie with under-display refrigeration cabinet

• Pasta machine

Task 2.1 Develop a seasonal à la carte menu

  • Brainstorm or research a range of ideas for your menu. Make sure you include at least one seasonal dish.
  • Develop a rough draft of your menu.
  • Go to your course files and open SITHKOP002 Menu checklists template and assess the feasibility of at least six dishes by completing the Feasibility checklist. Choose dishes from a variety of courses within the menu.
  • Using the same template assess the culinary and nutritional balance for each dish evaluated in the previous task and complete the Culinary and nutritional balance checklist.
  • Finally, assess the feasibility and balance of the overall menu by completing the Menu evaluation checklist.
  • Modify your draft menu (if necessary) to overcome any issues identified when checking feasibility and balance.
  • Prepare, cook and present at least two dishes on your draft menu. You can use two dishes from your feasibility study list if you wish. You do not have to prepare dishes personally; other members of the culinary team can do so under your direct supervision.
  • Discuss the merits of each dish with relevant personnel, such as colleagues, service or culinary staff, supervisors and managers. Please attach photos of finished dishes.
  • Ask members of the evaluation panel to complete an evaluation feedback form for all dishes presented to the evaluation panel. Photocopy the evaluation form provided as many times as necessary.
  • Discuss your draft menu and the results of your feasibility and dish evaluation testing with relevant personnel and/or your trainer. Ensure you gain approval for your proposed menu before continuing with Task 3.
  • Attach copies the following documents to your completed assessment.
  • Menu or dish research and evaluation information.
  • Draft menu.
  • Photos of your sample dishes.
  • A minimum of two evaluation feedback forms completed by participants in the evaluation process.
  • Answer all the questions.
  • Information, recipes and your draft menu will be required to complete Task 3.
  • Submit all completed checklists, tables, evaluation forms, photos, documents and required tasks for Task 2 to your assessor at the completion of Project A.      

Task 2.2: Question and answer

Q1:    What issues did you identify when checking feasibility of your dishes?

Q2: What issues did you identify when checking the culinary and nutritional balance of your dishes and menu?

Q3:       What dishes (if any) had to be modified or changed as a result of your evaluation process?

Q4:    Briefly explain how this menu meets the preferences of your customer profile.

Q5: List the seasonal dishes you have included in your menu. Explain why they are suitable for a winter menu.

Q6: What dishes on your menu originate from other cuisines or cultures? List the dishes and their cuisine, country or culture of origin. 

Q7: Summarise the responses and feedback obtained from your evaluation panel. Include positive, negative and constructive comments made about dishes and the menu by panel members.

Q8:    What changes did you make to the menu and selected dishes based on their feedback and comments? 

Task 3: Cost menu 

  • Itemise the components of all dishes on your à la carte menu. They can be listed manually or using computer technology such as spreadsheet software.
  • Research costs for all components to enable you to determine costs and selling prices. Information can be obtained from your workplace or training organisation’s purchasing staff or organisational purchasing documentation, by contacting suppliers directly or using your internet search engine.
  • Calculate portion yields for all raw ingredients for all dishes on your à la carte menu.
  • Go to your ‘Course files’ and open SITHKOP002 Recipe costings and manually calculate the portion yields and costs of raw ingredients for at least one dish. Alternatively, you can use your workplace or training environment’s standard format. Show the formulas used, your calculations and results for each component of the dish. Save your file.
  • All other dishes on the menu can be calculated manually or using computer technology such as spreadsheet software.
  • Use the SITHKOP002 Raw ingredient yield test percentages table provided in your course files or your workplace or training organisation’s standardised yield test percentages when calculating costs for all raw ingredients. If yield percentage is not available, use most similar ingredient percentage.
  • Calculate the total cost per portion for all dishes on your menu. Remember to include costs for all components of a dish.
  • Determine selling prices for all menu items.
  • If developing a menu for your workplace or training organisation, use their mark-up, standard food cost percentages (SFC%) or profit margins to determine the selling price.
  • Ashton’s SFC% ranges are 25 to 30% on starters and entrées, 30 to 35% on main courses, 15 to 20% on fruit-based desserts and 27 to 32% on all other desserts.
  • Calculate the menu price for one menu item manually, showing all formulas, calculations and results.
  • All other menu items can be calculated manually or using computer technology such as spreadsheet software. Show how the menu price changes depending on the SFC% used.
  • Answer all the questions.
  • Print out all calculations completed using computer software packages (for example, spreadsheets).
  • Your menu and the results of your pricing calculations will be required to complete Task 4.
  • Attach copies of the following documents to your assessment.
  • Your itemised recipe components list.
  • A sample of documents or research used to provide purchase costs for recipe components.
  • All documents containing manual and computerised yield, cost and selling price calculations to your assessor at the completion of Project A.

Task 3.1: Question and answer

Q1: Assess the cost-effectiveness of your menu items. Which items are within the price ranges for current menu courses? Which items are not?

Menu items within current price range

Menu items NOT within current price range

Q2: Choose one dish that is not within the current menu price range. Describe any changes you can make to the recipe and its ingredients to ensure the dish’s selling price is within the business’s current price range while still maximising profitability. 

Q3:    Which dish is the least profitable on your menu? Why is it the least profitable?

Q4:     List the four most profitable dishes on your menu.

Task 4: Write menu content

  • Complete all tasks.
  • Write menu content for all dishes on your menu.
  • Make sure your menu content:
  • is descriptive and creatively expressed
  • appeals to the customer base
  • fits business’s service style
  • promotes sales
  • uses correct names or terminology for styles of cuisine, dishes, cooking methods and ingredients.
  • Use computer technology to format your menu so it is presentable to customers and meets organisational standards.
  • Print out the menu and attach to your assessment.
  • Answer all questions.
  • Submit all responses to questions, research, documentation, manual calculations, printouts, draft and completed menus required in Tasks 1, 2, 3 and 4 to your assessor.

Task 4.1 Question and answer

Q1: Describe how you will present the menu to customers, for example, folders, covers, boards or binding. Include details of colour schemes, pictures, icons, logos, symbols and other decorative items.

Q2: Explain why you think this method of presentation is appropriate for the style of menu and restaurant.

Task 5: Prepare and cost a table d’hote menu

  • Develop a table d’hote menu for your workplace, training organisation or the Ashton’s restaurant scenario provided in Task 2.
  • The table d’hote menu should include three choices within each course.
  • The table d’hote menu can be developed using menu items from the à la carte menu developed, costed and written for Tasks 2, 3 and 4.
  • Alternatively, you can develop a menu using new recipes. All new recipes must be costed using the same formulas and techniques used to cost the à la carte menu in Task 3. Descriptions for each menu item must be written following the menu content parameters outlined in Task 4.
  • The menu should meet the following parameters.
  • Include a balanced variety of dishes.
  • Include at least one vegetarian option in each course.
  • A maximum SFC% of 30% for the overall menu.
  • Determine a selling price for the menu. The menu should be priced between $45 to $60.
  • Use computer technology to format your menu. The table d’hote menu must meet the following criteria.
  • Able to be inserted into the à la carte menu.
  • Selling price for the menu clearly displayed.
  • Presentable to customers and meets organisational standards.
  • Print out the menu and attach to your assessment.
  • Submit any research or documentation, all manual or computerised calculations, and the draft and completed table d’hote menu to your assessor.

Project B:

Task 1: Develop and cost a degustation menu

You work in a conference centre and a large national corporation is holding their annual management event at your venue soon. The first day is allocated to a full-day board of directors and executive management meeting. The event organiser has asked for a set degustation menu to be served for lunch. 

Their brief includes the following requests.

  • Eight to ten courses.
  • At least 70 to 80% of courses to be savoury with the balance sweet, dessert-style dishes.
  • At least four meat-based dishes in the savoury courses.
  • A consistent theme to the menu – preferably dishes that reflect a style of cuisine or country.
  • Dishes are not to be heavily spiced, for example, extensive use of hot chillies.
  • Each course is to be served on platters with four portions on each platter. Diners will serve themselves a portion from the platter.
  • There will be 40 guests for lunch.
  • Research and prepare a degustation menu based on the client’s preferences and requests.
  • Itemise the components of all dishes in your menu. They can be listed manually or using computer technology such as spreadsheet software.
  • Research costs for all components to enable you to determine costs and selling prices. Information can be obtained from your workplace or training organisation’s purchasing staff or organisational purchasing documentation, by contacting suppliers directly or using your internet search engine.
  • Calculate portion yields for all raw ingredients for all dishes on your à la carte menu.
  • All dishes on the menu can be calculated manually or using computer technology such as spreadsheet software.
  • Use the Raw ingredient yield test percentages table provided in your course files or your workplace or training organisation’s standardised yield test percentages when calculating costs for all raw ingredients. If yield percentage is not available, use most similar ingredient percentage.
  • Calculate the total cost per portion for all dishes on your menu. Remember to include costs for all components of a dish.
  • Determine selling price for the menu. This price will be presented to the event organiser with the menu for final approval.
  • The conference centre aims to achieve a SFC% of between 27 to 32%.
  • All menu items can be calculated manually or using computer technology such as spreadsheet software. Show how the menu price changes depending on the SFC% used.
  • Prepare a menu for the event. It will be placed on the table above each guest’s place setting. It must include the name of each dish and a description of the dish. The description should be appealing and use correct names or terminology for styles of cuisine, dishes, cooking methods and ingredients listed in the description.
  • Answer all the questions.
  • Attach copies of the following documents to your assessment.
  • Your itemised recipe components list.
  • All documents containing manual or computerised yield, cost and selling price calculations to your assessor at the completion of Assessment D.
  • The final formatted version of your degustation menu.
  • Submit all completed menus, calculations, manual or computer-printed documents and required tasks for Task 1 to your assessor at the completion of Project B.

Task 1.1: Question and answer

Q1: How has the client’s requests and customer preferences influenced your menu planning decisions?

Q2: What changes did you have to make to your draft menu and recipes to ensure you met the conference centre’s SFC% for buffet menus?

Task 2: Develop and cost a buffet menu

Day two of the annual management event is a series of seminars, workshops and guest speakers for all executive and senior management of the corporation. A buffet dinner is planned for that evening.

Their brief for the buffet dinner includes the following requests.

  • A plated cold entrée to be served at the table. This can be an individually plated meal or a shared platter.
  • Main course and dessert courses served from the buffet.
  • A variety of hot and cold options provided for the main course.
  • At least one hot vegetarian main course option.
  • Dessert can include hot options but is not a mandatory requirement.

The organiser anticipates 250 guests for dinner on tables of ten to 12.

  • Research and prepare a buffet menu based on the client’s preferences and requests.
  • Itemise the components of all dishes in your menu. They can be listed manually or using computer technology such as spreadsheet software.
  • Research costs for all components to enable you to determine costs and selling prices. Information can be obtained from your workplace or training organisation’s purchasing staff or organisational purchasing documentation, by contacting suppliers directly or using your internet search engine.
  • Calculate portion yields for all raw ingredients for all dishes on your buffet menu.
  • All dishes on the menu can be calculated manually or using computer technology such as spreadsheet software.
  • Use the ‘Raw ingredient yield test percentages’ table provided in your course files or your workplace or training organisation’s standardised yield test percentages when calculating costs for all raw ingredients. If yield percentage is not available, use most similar ingredient percentage.
  • Calculate the total cost per portion for all dishes on your menu. Remember to include costs for all components of a dish.
  • Determine selling price for the menu. This price will be presented to the event organiser with the menu for final approval.
  • The conference centre aims to achieve an overall SFC% of 28% for buffet menus.
  • All menu items and the overall menu price can be calculated manually or using computer technology such as spreadsheet software.
  • Answer all the questions.
  • Attach copies of the following documents to your assessment.
  • Your itemised recipe components list.
  • All documents containing manual or computerised yield, cost and selling price calculations to your assessor at the completion of Project A.
  • The final formatted version of your degustation menu.
  • Submit all completed menus, calculations, manual or computer-printed documents and required tasks for Task 2 to your assessor at the completion of Project B.

Task 3: Develop and cost a cyclical menu

Your work in an aged-care facility. You have to prepare a three-week cyclical menu for the residents for breakfast, lunch and dinner. There are 150 residents in the facility.

Breakfast includes a standardised range of cereals, juices, fruits and toast that are served every day. You only need to plan for one hot breakfast item. Hot egg-based breakfast items are limited to a maximum of four times in one weekly cycle. Only 50% of residents eat the hot breakfast option.

Lunch is the main meal of the day. It consists of one entrée, a choice of two main courses and one dessert.

Dinner is a lighter meal consisting of an entrée (often soup), a light, snack-style main meal and a fruit-based dessert. Portion sizes for the dinner main course are smaller than for lunch.

The following factors must be considered when planning your cyclical menu.

  • Menu items must be able to be prepared in bulk.
  • The facility has set meal times. All meals must be able to be plated and served at that time.
  • Some residents eat in their rooms. These meals are plated first, placed in insulated covers, arranged on pre-set trays and sent by trolley to their rooms.
  • Many residents cannot eat very hard or crunchy items, such as whole nuts.
  • Residents tend to eat smaller portion sizes. On average, portions are 20% smaller than normal. For example, if the standard portion for beef casserole is 250 g, residents are served a 200 g portion. A recipe that yields ten standard 250 g portions will yield 12.5 200 g portions.
  • Menu items must be nutritionally balanced across a day and weekly cycle. Fruit, vegetables and sources of fibre and calcium are important components in the residents’ diet.

To keep costs down, the facility’s management encourages the use of frozen, pre-prepared or convenience foods, for example, use of powdered soup bases. The facility has a budget of $18 per day per resident for your menu. The costs for standard breakfast items (cereals, juices, etc.) are not included in this price. This target does not have to be achieved on a daily basis as long as it averages out within each week period of the three-week cycle.

The facility’s kitchen has limited space and facilities. The following equipment is available.

Large equipment

Small equipment

•     One commercial oven

•     Four open-range stove-top burners above the oven

•     One salamander

•     One combi oven (convection and steam)

•     One single-vat deep fryer

•     One bench-mounted planetary mixer

•     Small walk-in coolroom, open shelving dry store area and singledoor freezer

•     Hot bain-marie with under-display plate warmer

•     Food processer and blender

•     Microwave oven

•     Pots, pans, frypans, stockpots, etc.

  • Research and prepare a draft cyclical menu based on resident preferences and the facility’s requirements. Print this draft to submit later.
  • Itemise the components of all dishes in your menu. They can be listed manually or using computer technology such as spreadsheet software.
  • Research costs for all components to enable you to determine costs and selling prices. Information can be obtained from your workplace or training organisation’s purchasing staff or organisational purchasing documentation, by contacting suppliers directly or using your internet search engine. Remember to consider convenience options as a replacement for fresh and raw ingredients.
  • Calculate portion yields for all raw ingredients for all dishes on your cyclical menu.
  • All dishes on the menu can be calculated manually or using computer technology such as spreadsheet software.
  • Use the Raw ingredient yield test percentages table provided in your course files or your workplace or training organisation’s standardised yield test percentages when calculating costs for all raw ingredients. If yield percentage is not available, use most similar ingredient percentage.
  • Calculate the total cost per portion for all dishes on your menu. Remember to include costs for all components of a dish and to adjust portion sizes according to residents’ needs.
  • Determine total cost per day for the menu.
  • All menu items and the overall menu price can be calculated manually or using computer technology such as spreadsheet software.
  • Revise your menu if necessary to ensure you meet budgetary constraints. Recalculate costs for any new or adjusted menu items.
  • Format your cyclical menu in preparation of presentation to the facility manager and accountant. This menu should include portion costs for each dish and daily costs per resident.
  • Answer all the questions.
  • Attach copies of the following documents to your assessment.
  • Your itemised recipe components list.
  • All documents containing manual or computerised yield, cost and selling price calculations to your assessor at the completion of Project A.
  • The draft and final formatted version of your cyclical menu.
  • Submit all completed menus, calculations, manual or computer-printed documents and required tasks for Task 3 to your assessor at the completion of Project B.

Task 3.1: Question and answer

Q1: What items in your initial draft menu did you have to replace or modify to meet the budgetary restrictions of the aged-care facility?

Learner task checklist 

  • To be completed by the learner.
  • This is a tool to assist you when submitting your assessment tasks.

You must complete the following tasks for this assessment 

Have you completed this task?

Yes

No

Task 1: Develop and cost a degustation menu

 

Research and develop a draft menu.

   

Calculate the portion yields and costs of raw ingredients for all dishes manually or using computer technology. 

   

Calculate the total cost per portion for all dishes on your menu. Remember to include costs for all components of a dish.

   

Determine selling prices for all menu items.

   

Write menu content for all menu items.

   

Format and print menu that meets customer and organisational standards.

   

Respond to all questions.

   

Attach copies of the following documents to your assessment.

•     An itemised recipe components list.

•     A sample of documents or research used to provide purchase costs for recipe components.

•     All documents containing manual and computerised yield, costs and selling price calculations.

•     Formatted menu with menu descriptions.

   

Task 2: Develop and cost a buffet menu

 

Research and develop a draft menu.

   

Calculate the portion yields and costs of raw ingredients for all dishes manually or using computer technology. 

   

Calculate the total cost per portion for all dishes on your menu. Remember to include costs for all components of a dish.

   

Determine selling prices for all menu items.

   

Write menu content for all menu items.

   

Format and print menu that meets required standards.

   

You must complete the following tasks for this assessment 

Have you completed this task?

Yes

No

Attach copies of the following documents to your assessment.

•     An itemised recipe components list.

•     A sample of documents or research used to provide purchase costs for recipe components.

•     All documents containing manual and computerised yield, costs and selling price calculations.

•     Formatted menu with menu descriptions.

   

Task 3: Develop and cost a cyclical menu

Research and develop a draft menu.

   

Calculate the portion yields and costs of raw ingredients for all dishes manually or using computer technology.

   

Calculate the total cost per portion for all dishes on your menu. Remember to include costs for all components of a dish.

   

Determine selling prices for all menu items.

   

Write menu content for all menu items.

   

Format and print menu appropriate for presentation to the facility manager and accountant.

   

Respond to all questions.

   

Attach copies of the following documents to your assessment.

•     An itemised recipe components list.

•     A sample of documents or research used to provide purchase costs for recipe components.

•     All documents containing manual and computerised yield, costs and selling price calculations.

•     Formatted menu with portion and daily costings.

   

Project C:

Task 1: Obtain feedback

Obtain feedback on a menu you have developed for your workplace or training organisation. You must seek feedback from at least two sources. Sources include the following.

  • Customer satisfaction discussions with:
    • customers
    • employees during the course of each business day.
  • Customer surveys.
  • Improvements suggested by:
    • customers - managers
    • peers
    • staff
    • supervisors -
  • Regular staff meetings that involve menu discussions.
  • Seeking staff suggestions for menu items.

Document the results of your feedback.

  • Take minutes or record formal meeting discussions.
  • Collate and summarise customer survey results.
  • Document verbal feedback obtained through informal discussions with customers, managers, supervisors, staff, peers or suppliers.

Evaluate the success of menu items by evaluating sales data. Sources include the following.

  • Manual customer accounts, kitchen order dockets or waiters’ dockets.
  • Computerised customer order forms.
  • Computerised reports such as service period or daily sales figures for menu items. Compare sales data indicating the performance of menu items against customer and other feedback information.

Identify any changes required to be made to the menu or individual menu items based on feedback and sales data.

Answer all the questions.

Submit the following documentation (where applicable) with your assessment.

  • Summaries of customer survey results.
  • Summaries of formal and informal discussions, including meetings and verbal discussions.
  • Summaries of sales data for the menu and menu items, for example, daily or weekly summary reports, or X/Z reads from cash registers or POS systems.

Task 1.1: Question and answer

Q1: Why is it important to seek feedback and evaluate the success of a menu and individual menu items?

Q2:    Which menu items regularly record the highest number of sales?

Q3: Do these items also regularly receive positive feedback and customer satisfaction ratings from customers? Why/why not?

Q4:     Are your highest-selling menu items the most profitable items on your menu?

Q5: Are the menu items you obtain the most positive feedback about from customers the most profitable items on your menu?

Q6: If you answered yes to both Q4 and Q5, briefly discuss how this impacts the food outlet’s overall profitability.

Q7: If you answered no to both Q4 and Q5, briefly discuss how this impacts the food outlet’s overall profitability.

Q8:    What menu items regularly record the lowest number of sales?

Q9: Do these items receive positive or negative feedback and comments from customers? Briefly summarise the type of feedback obtained.

Q10: Are your lowest-selling menu items the most profitable or least profitable items on your menu?

Q11: Are the menu items you obtain the most negative feedback about from customers the most profitable or least profitable items on your menu?

Response can be most profitable or least profitable. Explanation of response is not required.

Q12: If you answered most profitable to both Q4 and Q5, briefly discuss how you think you can increase the popularity of this dish to increase sales and therefore revenue.

Q13: If you answered least profitable to both Q4 and Q5, briefly discuss how you can adjust the menu or menu item(s) to improve popularity, sales and customer satisfaction.

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