Choice Business College Pty LtdABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444CV2.0 Last updated 14 November 20171SITHKOP002 PLAN & COST BASIC MENUS – Project A1 Student NameKONG YEO GANStudent NumberCBC180202Unit Code / NameSITHKOP002 – Plan and Cost Basic MenusProgram Code / NameSIT40516 – Certificate IV in Commercial CookeryAssessor NameSTEVEN HOLLIDAYAssessment No.Menu Project A1Date ofAssessmentAssessment MethodAssignments Case Study Portfolio Research ProjectBrief Description ofTaskResearch, plan and cost basic menus. Analyse the menu performance basedupon feedback and recommend any changes.Did the student meet the following criteria:Note: Ensure that the marking criteria aligns with the Elements andPerformance Criteria identified for this assessment.ResultCommentsIdentify customer profileSUDNSDevelop an a la carte menuSUDNSCost menuSUDNSWrite menu contentSUDNSPrepare and cost a table d’hôte menuSUDNSEvaluate success of the menuSUDNSFeedback to candidate (Including additional requirements for reassessment if applicable)The Students overall resultwas:SatisfactoryUnsatisfactoryResit RequiredThis signature confirms that the student has participated in the assessment item and received feedbackon the resultAssessor Signature: Student Signature: Date: Choice Business College Pty LtdABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444CV2.0 Last updated 14 November 20172INSTRUCTIONS• The assessment must be written using an industry standard software package such as MicrosoftWord, Excel, PowerPoint, etc.• Name the file using the assessment task number and then save your file.• Ensure your submission identifies the unit code and title, the assessment task number and the nameof the assessment at the top of the page. Alternatively, you may place this information in thedocument header.• Add your name and student number to the header or footer on every page.• On completion, submit your assessment to your assessor.SITHKOP002 PLAN & COST BASIC MENUS – Project A1ASSESSMENT A1 – MENU PROJECTLearner assessment guide and evidenceThis assessment requires you to identify customer preferences, and plan, cost and write an à la carteseasonal menu.You are required to do the following.• Complete Tasks 1, 2, 3, 4 and 5 in Assessment A1.• 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 ofcustomer 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. Donot submit your work until you have completed all parts of the checklist.Task 1: Identify customer profile• Research information about your workplace or training environment and customers.• Sources of organisational information could include manual documentation, computerisedrecords 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.Choice Business College Pty LtdABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444CV2.0 Last updated 14 November 20173SITHKOP002 PLAN & COST BASIC MENUS – Project A1Q1: Research information about your workplace or training environment’s cuisine, menu andservice style. CategoryOrganisational informationStyle of cuisineModern Australian cuisineMenu styleA la carteService styleCafé or casual diningSequence of coursesEntrée, main course, dessert with tea/coffee Q2: Develop a profile of your workplace or training environment’s customers. List the sourcesof organisational information you used to develop this profile. Profile categoryProfile informationSources of customerprofile informationAge range15 to 55 years oldRespond based onscenario informationsupply on task2GenderMale, femaleIncome level and/orbuying powerLow class to highSocial and culturalbackgroundAboriginal, Asian, European etc Q3: Based on your current menu, what are your customers’ food preferences? Useorganisational documents, POS or other computer systems and manual or computerisedreports 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 oforganisational information used to identify customer preferences to this assessment. Food preferencesOrganisational informationFirst course /entréeMain course / mealDessert / sweetitemHighest selling / mostpopular menu itemBowl of chips $7Chicken Parmawith chips andsalad $19Raspberry PannaCotta withchocolate sorbet&pistachio $12Lowest selling / leastpopular menu itemChickennuggets $9Lamb rack withsalsa Verde sauce,pine mushroomblue cheesepolenta $30Chocolate putting$15 Choice Business College Pty LtdABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444CV2.0 Last updated 14 November 20174SITHKOP002 PLAN & COST BASIC MENUS – Project A1Task 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 trainingorganisation, or use the scenario information provided.• If choosing to develop a menu for your workplace or training environment, it must haveappropriate and adequate equipment, facilities and staff for this menu style. For example, ifyou work in a café or fast food establishment then it will be difficult to create an à la cartemenu for this task because you don’t offer this type of food.• Complete all tasks.Scenario informationYou are developing a new winter à la carte dinner menu for Ashton’s, a casual dining restaurant thatseats 60 customers. The menu items are presented under four sections: starters, entrée, main courseand desserts. All meals are served plated to the table by service staff. The restaurant caters mainly foradults ranging from 25 to 45 years old. It’s located in a middle-class area with a significant population ofoffice, business and management professionals. The population is very culturally diverse, predominantlyEuropean and Asian cultural backgrounds. The restaurant owners have noticed a steady trend towardscustomers preferring healthier meal options (mainly low-fat, low-sugar options) and increasing requestsfor vegetarian menu options.Customers do not tend to spend more than one and a half to two hours in the restaurant during dinnerservice. On average, 70% of customers order two courses: entrée/starter and main course or maincourse 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• DessertThe 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 byGerman 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 priceranges 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’ andfive years’ experience post-apprenticeship), one second-year apprentice and a kitchen hand. Thefollowing equipment is available in the restaurant kitchen. Large equipmentSmall 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• Hot bain-marie with under-display plate warmer• Cold bain-marie with under-display refrigeration cabinet• Foodprocesserand blender• Microwaveoven• Slicer• Mincer• Pastamachine Choice Business College Pty LtdABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444CV2.0 Last updated 14 November 20175SITHKOP002 PLAN & COST BASIC MENUS – Project A1WINTER MENU 2019-2020A LA CARTEAshton’sSTARTERSSoup of the day $8.5with a crusty bread rollgarlic and herb bread $6.5oven baked with garlic, herb butter and parmesanbruschetta italiano $8.5balsamic infused tomato and onion salsa fresh basil and fettaEntreessalt & pepper calamari $10.5flash fried in our own spice blend with garlic aioligarlic king prawns $12.5seared king prawns in a classic while wine and cream sauce with steam riceking prawn cocktail with avocado $12.5fresh local king prawns served with an avocado and cocktail saucechicken souvlaki $12.5Greek style chicken skewers served with steamed rice, tzatziki and rich NapoliSlow braised pork rib loin $13Served on bed of warm tomato salsa with a fresh mint pestoChoice Business College Pty LtdABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444CV2.0 Last updated 14 November 20176SITHKOP002 PLAN & COST BASIC MENUS – Project A1MainsBear battered catch of the day $25With fries, garden salad and homemade tartare sauce(also avail, grilled or oven baked)Veal scallopini $26Traditional Italian mushroom and marsala sauce served with garlic mash and steamedvegetablesThai green chicken curry $20Aromatic creamy curry, served with steamed rice, garden salad or vegetableChicken supreme $28Breast fillet poached in white wine sauce topped with avocado, prawns and béarnaise sauce,served with garlic mash and steamed vegetableCrispy skinned salmon $28Fresh Tasmania salmon served on wilted baby spinach, steamed asparagus and béarnaisesauce with garlic mashFettuccine Carbonaro $16Traditional Italian favourite roosted garlic, onion and mushrooms in a creamy sauce andparmesan chipsSteaks T-bone 500 grams$34Rib on the bone 450grams $36Scotch fillet 300gramsNew York 300gramsEye fillet 250grams$32$32$32 • All served with caramelised onions, roasted garlic, with your choice of salad and chips orgarlic mas and freshly steamed vegetablesPlus you choice of pepper, mushroom, Diane, red wine jus or béarnaise sauceAdd a seafood topperBug or big king prawns or scallops $8Choice Business College Pty LtdABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444CV2.0 Last updated 14 November 20177SITHKOP002 PLAN & COST BASIC MENUS – Project A1lunchChicken club sandwich $12.5 chicken parmigiana $18 Chicken tenderloins, bacon, egg, salad,And mayo on toasted Turkish breadchicken breast fillet crumbed on thepremises with ham, Napoli, and mozzarellaCheese, served with salad and fries Heart-stopper burger$13250gram prime beef patty, bacon, egg,Caramelised onion, salad, BBQ sauce,Served with fries (grilled chicken burger also avail)mixed platter$14.5spring rolls, salt and pepper calamari,meat balls and fish pieces SaladsCaesar salad $15Crisp cos hearts, bacon, egg, parmesan,Anchovies, croutons, and house made Caesar dressingWith chicken $19With smoked salmon 20With king prawns $21With salt & pepper calamari $20Greek salad $14Diced cucumber, fetta, grape tomatoes and Spanish onions with a balsamic vinaigretteGarden salad $10Mescalin, tomatoes, cucumber and Spanish onion, fetta, olives and home made vinaigretteSides add your favourites.,….. Fries with aioli$6.5Mash potato$4.5Garden salad$6.5Potato wedges$4.5Gravy$2.5 Steamed seasonal vegetable $7Dessert Signature desert$4(please ask your server for today’s special)Chocolate eclairDietetic chocolate chip cookiesHot fudge sundae$2.5$2.5$2.5Fresh fruit$2Ice cream$2 Choice Business College Pty LtdABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444CV2.0 Last updated 14 November 20178SITHKOP002 PLAN & COST BASIC MENUS – Project A1Food allergies: please be aware that all care is taken when catering for special requirements. Customer’s requests will be catered to the best of our abilityto consume a meal is the responsibility of the diner.but the decision 1. 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 oneseasonal dish.• Develop a rough draft of your menu.• Go to your course files and open SITHKOP002 Menu Feasibility Checklists template andassess the feasibility of at least six dishes by completing the Feasibility checklist. Choosedishes from a variety of courses within the menu.• Using the same template assess the culinary and nutritional balance for each dish evaluatedin the previous task and complete the Culinary and nutritional balance checklist.• Finally, assess the feasibility and balance of the overall menu by completing the Menuevaluation checklist.• Modify your draft menu (if necessary) to overcome any issues identified when checkingfeasibility and balance.• Prepare, cook and present at least two dishes on your draft menu. You can use two dishesfrom 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 orculinary staff, supervisors and managers. Please attach photos of finished dishes.• Ask members of the evaluation panel to complete an evaluation feedback form for all dishespresented to the evaluation panel. Photocopy the evaluation form provided as many times asnecessary.• Discuss your draft menu and the results of your feasibility and dish evaluation testing withrelevant personnel and/or your trainer. Ensure you gain approval for your proposed menubefore 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 evaluationprocess.• 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 requiredtasks for Task 2 to your assessor at the completion of Assessment A.Marking Criteria ChecklistDraft menuENTRÉE/ STARTER/ SHAREGARLIC BREAD (V) $7GARLIC & CHEESE BREAD (V) $8BOWL OF FRIES (v)Served with aioli & tomato sauce$8BOWL OF SEASONED WEDGES(v)Served with sour cream & sweet chili sauce$10PUMKIN & SUNDRIED TOMATIOARANCINI BALLS (4) (v)Served with aioli$11CRISPY CHICKEN WINGS6WINGS $10 or 12 WINGS $15Rolled in special BBQ or buffalo sauce (hot)LEMON & PEPPER CALLAMARI (4)Served with salad garnish$15Burgers & sandwichesAll our burgers come on a toasted brioche bun with seasoned fries & garlic aioli.Burke road burger senior $13 main $16Homed made beef patty cheddar cheese, bacon, tomato,Diced onion, pickles, whole egg mayo & tomato sauceAdd egg $1Peri chicken burger senior $13 main $16Marinated chicken breast, lettuce, tomato, cheese, avocadoBacon and mayoVeggie burger (v) senior $13 main $16Spiced chickpea & lentil patty served with cheese,Avocado, lettuce, beetroot, tomato relish and mayoSteak sandwich senior $13 main $ 18Scotch fillet, bacon, egg, onion, beetroot, tomatoes relishAnd method mozzarella served on toasted Turkish breadKids mealsSee staff for today’s selection ALL $8Choice Business College Pty LtdABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444CV1.0 Last updated 16 January 2017Choice Business College Pty LtdABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444CV2.0 Last updated 14 November 201710Main meals Graziers beef pieWith mas, buttered peas & gravysenior $14 main $ 18 Chicken schnitz senior $14 main $19With seasoned fries & salad or vegetablesChicken parma senior $15 main $20With seasoned fries & salad or vegetablesFish & chips senior $15 main$20With house made tartare sauce, seasoned fries & salad Lemon & pepper calamari (gf)With house made tartare sauce & saladsenior$15 main $20 Roast of the day senior $16 main $21With vegetables and house made gravy,See staff for today’s selectionMixed grill main $32With 150gm scotch fillet, Cumberland sausage, lamb skewer, bacon,Egg, gilled tomato, seasoned fries, salad & your choice of sauceCrispy skin salmon (gf) $28With mash, asparagus and bearnaise sauceChar grilled steaksAll steak are cooked to you liking and served with a choice of chips & saladOr seasonal vegetables with your choice of sauce(all options are gf )200GM RUMP senor $18 MAIN$23PORTERHOUSE $30350GM RIB EYE $36SAUCES: gravy, peppercorn, mushroom gravy, garlic butter & French mustardPasta/ risotto/ curryCurry of the day senor $14 main $18With rice, roti bread & mint yoghurt, see staff for today’s selectionChicken & mushroom risotto (v) senor $14 main $20Mushroom, arborio rice, spinach, garlic, white wine & parmesanPrawn & chorizo penne senor $16 main $20Prawn, chorizo, baby spinach, chill and Napoli sauceSaladsWarm pumpkin salad (v) $ 16Roasted pumpkin, feta, grilled asparagus, baby spinach&Toasted pine nuts, balsamic vinaigretteChoice Business College Pty LtdABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444CV2.0 Last updated 14 November 201711Chicken cob b salad $20Marinated chicken, lettuce, cherry tomato, bacon, avocado,Spinach, onion, boiled eggAdd tiger prawn add$4DessertsSticky date pudding $8With butterscotch sauce & ice cream Chocolate pudding$8With ice cream V – denotes vegetarian / GF-denotes glutes freeFood allergies: please be aware that all care is taken when catering for special requirements.Customer’s requests will be catered to the best of our ability but the decision to consume a meal is theresponsibility of the diner.Task 2.2: Question and answerQ1: What issues did you identify when checking feasibility of your dishes?• There are some issues like not finding all the ingredients not enough of time . Q2:What issues did you identify when checking the culinary and nutritional balance of your dishes andmenu? • There’s an imbalance of the main and dessert are brown, there’s an imbalance of texture. The appetiser,salad and dessert are all smooth and dis colour of salad.Q3: What dishes (if any) had to be modified or changed as a result of your evaluation process?• I will change the Garlick bred because it so common every where .Q4: Briefly explain how this menu meets the preferences of your customer profile.• Because it contain minimum price it not to high and every dish of my menu liked by the people it andthey also can offered it easily . Q5:List the seasonal dishes you have included in your menu. Explain why they are suitable for a wintermenu. • Warmed pumpkin salad, curry of the day, mixed grilled, roster of the day because it heavy meal and wecan digest the food properly at winter.Choice Business College Pty LtdABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444CV2.0 Last updated 14 November 201712Q6: What dishes on your menu originate from other cuisines or cultures? List the dishes and their cuisine,country or culture of origin.• Curry of the day originate from India, chicken Parma was from Italy, fish and chips from UK, steak wasfrom USA, pasta was from Italy, pumpkin salad from Greek , risotto was from Italy etc.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.• As our team develop the a winter seasonal menu we got some good feedback & some negativefeedback also among them some of them told that our menu good & have reasonable price that theyeasily can offer that meal and they thing very heavy and they are happy of that and they like how weoffer senior price and some did not like because all dish are found similar to other restaurant .Q8: What changes did you make to the menu and selected dishes based on their feedback andcomments?• As per the feedback and comment of our regular customer and staff we put some heavy meal on themenu like curry of the day, mixed grilled this meal is have and low on price and for the other costume likeearning more we have put rib stake, salmon they can enjoy it andTask 3: Cost menu• Itemise the components of all dishes on your à la carte menu. They can be listed manually or usingcomputer technology such as spreadsheet software.• Research costs for all components to enable you to determine costs and selling prices. Information canbe obtained from your workplace or training organisation’s purchasing staff or organisational purchasingdocumentation, 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 Menu Costing Template and Chicken Kebab Recipeas an example of how 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, yourresults for each component of the dish. Save your file.• All other dishes on the menu can be calculated manually or using computer technology such asspreadsheet software.• Use the SITHKOP002 Raw ingredient yield test percentages table provided in your course files oryour workplace or training organisation’s standardised yield test percentages when calculating costsfor 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 allcomponents 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 foodcost 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 to20% 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 spreadsheetsoftware. 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 yourassessor at the completion of Assessment A.Choice Business College Pty LtdABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444CV2.0 Last updated 14 November 201713Task 3.1: Question and answerQ1: Assess the cost-effectiveness of your menu items. Which items are within the price ranges for currentmenu courses? Which items are not? Menu items within current price rangeMenu items NOT within current price rangeChocolate pudding ($8)Calamari($15)Garlic bread($ 7)Mushroom risotto($20)Chorizo penne( $20)Curry of the day ($18) Q2: Choose one dish that is not within the current menu price range. Describe any changes you can maketo the recipe and its ingredients to ensure the dish’s selling price is within the business’s current pricerange while still maximising profitability.While the developing menu the chicken cease salad was least profit because of the anchovies, pancetta and otherexpensive items. So we decide to degrade the quality of item to be order and menu price we increase the price.Q3: Which dish is the least profitable on your menu? Why is it the least profitable?Garlic mushroom served on toasted soft bread is least profitable because some item in the menu we should marginless and focus on other dishes. Less margin also if we sell more then there will be more profit.Q4: List the four most profitable dishes on your menu.1) Mixed grill2) Lemon & pepper calamari3) Char grilled steaks4) 350GM RIB EYEChoice Business College Pty LtdABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444CV2.0 Last updated 14 November 201714Task 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 meetsorganisational standards.• Print out the menu and attach to your assessment.• Answer all questions.• Submit all responses to questions, research, documentation, manual calculations, printouts, draft andcompleted 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. I would like to present my menu to customers in lovers, including picture items.Q2: Explain why you think this method of presentation is appropriate for the style of menu and restaurant.I think this method of presentation is appropriate for the style of menu and restaurant because it will not getgrimy, inexpensive to print, to look attractive and decorate.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 restaurantscenario 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, costedand written for Tasks 2, 3 and 4.• Alternatively, you can develop a menu using new recipes. All new recipes must be costed using thesame formulas and techniques used to cost the à la carte menu in Task 3. Descriptions for each menuitem 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 andcompleted table d’hote menu to your assessor.Choice Business College Pty LtdABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444CV2.0 Last updated 14 November 201715Table D’Hote MenuSoup of the dayFIRST COURSE$5GARLIC BREAD (V) $4PUMKIN & SUNDRIED TOMATIOARANCINI BALLS (4) (v)Served with aioli$10Main courseChicken Parma $15With seasoned fries & salad or vegetablesMushroom risotto (v) main $15Mushroom, arborio rice, spinach, garlic, white wine & parmesanDessertsSticky date pudding $5With butterscotch sauce & ice cream Chocolate pudding$5With ice cream Choice Business College Pty LtdABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444CV2.0 Last updated 14 November 201716• To be completed by the learner.Learner task checklist• This is a tool to assist you when submitting your assessment tasks. You must complete the following tasks for this assessmentHave youcompletedthis task?YesNoTask 1: Identify customer profileRespond to all questions.Task 2: Develop a seasonal à la carte menuResearch and develop a draft menu.Complete the feasibility checklist for at least six dishes on the draft menu usingSITHKOP002 Menu Feasibility Checklists template or your own template.Complete the culinary and nutritional balance checklist for the selected sixdishes using SITHKOP002 Menu Feasibility Checklists template or your owntemplate.Complete a menu evaluation checklist for the full draft menu usingSITHKOP002 Menu Feasibility Checklists template or your own template.Establish an evaluation panel and evaluate at least two dishes from the menu.Obtain completed evaluation forms from at least two members of the evaluationpanel for all dishes presented to the panel.Attach copies of the following documents to your assessment.• Menu or dish research and evaluation information.• Draft menu.• Photos of your sample dishes.• A minimum of two evaluation feedback forms completed by participantsduring the evaluation process.Respond to all questions.Task 3: Cost menu Choice Business College Pty LtdABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444CV2.0 Last updated 14 November 201717 You must complete the following tasks for this assessmentHave youcompletedthis task?YesNoCalculate the portion yields and costs of raw ingredients for at least one dish.Submit Menu Costing Template for each menu item.Calculate the portion yields and costs of raw ingredients for all other dishesmanually or using computer technology.Calculate the total cost per portion for all dishes on your menu. Remember toinclude costs for all components of a dish.Determine selling prices for all menu items.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 forrecipe components.• All documents containing manual and computerised yield, costs and sellingprice calculations.Task 4: Write menu contentWrite menu content for all menu items.Format and print menu with all prices that meets required standards.Respond to all questions.Task 5: Prepare and cost a table d’hote menuDevelop a table d’hote menu. Choice Business College Pty LtdABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444CV2.0 Last updated 14 November 201718 You must complete the following tasks for this assessmentHave youcompletedthis task?YesNoDetermine selling price for the menu.Submit any research or documentation, all manual or computerisedcalculations, and the draft and completed table d’hote menu to your assessor Choice Business College Pty LtdABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444CV2.0 Last updated 14 November 201719Learner’s name:Assessor checklistTo be completed by the assessor. Has the learner been able to:Assessor commentsCompletedYesNoIdentify current customer profile forthe food business using organisationspecific information.Analyse food preferences of customerbase using organisation-specificinformation.Identify organisational service styleand cuisine.Identify and evaluate foodpreferences of customer groups withdiffering characteristics and used it toinform menu planning.Generate a range of ideas for menusfor dishes or food production ranges,assessed their merits, and discussedwith relevant personnel.Chose menu items to meet customerpreferences, availability of seasonalproducts, and appropriateness to foodoutlet.Develop a seasonal à la carte menuthat uses different dishes or foodproduction ranges.Include balanced variety of dishes orfood production items for the style ofservice and cuisine.Itemise proposed components ofincluded dishes or food productionitems.Calculate portion yields and costsfrom raw ingredients using bothmanual and computerised techniques. Choice Business College Pty LtdABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444CV2.0 Last updated 14 November 201720 Has the learner been able to:Assessor commentsCompletedYesNoAssess the cost-effectiveness ofproposed dishes or food productionitems and chose menu items thatprovide high yield.Price menu items to ensure maximumprofitability.Write menus creatively using wordsthat appeal to customer base and fitwith the business service style.Use correct names for style ofcuisine.Use descriptive writing to promotesale of menu items.Listen to feedback from colleaguesand customers and asked questionsto inform menu choices. Choice Business College Pty LtdABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444CV
