1.

Name 6 factors you would consider when identifying a target customer profile
for a food business?

It is quite significant for any nature of food business to identify their target customers
at prior basis. There are numerous factors which affects this process and the can vary
from one place to another, one person to another. It’s a complicated task although. There
are several research which has been carried out to in regards to access the appropriate
amount of information in this concern and after analyzing those work critically few
basic factors can be considered very critical while deciding a target customer for your
food business. They are:-

Age: - Indeed, age is not just a number but also plays a vital role in the eating habits of
people and it is always seen that a person’s food habits changes as per their age. For
example, Young people would prefer to fast or junk food in comparison with the one
who is old and preferring health conscious meals.

Buying behavior: - Behavior is an important factor which overall determines the

personality of an individual. What your customer prefer, fits in the budget, how often
they go outside for dining can be few trains of this quality.

Lifestyle:- The most important in this list as my preference, Lifestyle decides a lot of
things in someone’s life and food habit is just one of the crucial. For example, income,
time availabity , preference as per health are just few example

Occupation:- Occupation of the people is just to add which usually determines their
eating and spending habit on food.
Income level:- As discussed before, the most important factor to be considered for your
business
Cultural and social background:- Studies reveals and its quite significant that a
person is always connect to their cultural and social ethics which directly affect their
food prefrences.

2. What is the method and formula used to calculate portion yields?

There are time when you have to modify the Recipes, especially when there is a
condition like increased or decreased, in order to serve the right amounts. For example,
if a recipe only serves 4 and you need it to serve 25, then you would need to modify it
using a calculation. You may also need to adapt a recipe from different units or
determine how much food in a recipe costs to ensure you can make a profit. Yield is
how much a recipe will make, and portion is how much you would serve one person.
To adjust the yield of a recipe, you will first need to find out the recipe conversion
factor. Once you find out this factor, you would then multiply all the ingredient amounts
by it, and then convert the new measurements into appropriate units.

To get an appropriate Yield, one must follow

 Desired yield / original yield = recipe conversion factor (RCF)

 Ingredients amounts x recipe conversion factor = new recipe

3. Complete the following butchers test (KE2, PC3.2)

Yield Test:- Snapper Cost per kilo:- $7.00

Total Weight: 5KG Total Cost: $ 34.27
Details Weight KG Cost / KG Total Cost
$ $

Total Weight Cleaned 5.00 7.00 35.00

Usable Head, wings, 2.400 2.30* 5.52

Trimming bone,
tail

Waste Scales 0.200 Nil Nil

Trimmings

Prepared Cutlets 4.800 7.14 34.27

weight

4. a.) What is the yield percentage for the following? (KE2, PC3.2)
Item Tested Turned potatoes

Original weight 5.000kg % of loss in cutting

Usable trimmings 1.000kg 0.500KG/5.00KG = 70%
Waste trimmings 0.500kg
Total trimmings 0.500kg % of usable meat
Prepared weight 3.500kg Prepared Meat/Original Weight = 70%
b.) What is the yield percentage for the following?
Item Tested Broccoli

Original weight 2.000kg % of loss in cutting

Usable trimmings 0.000kg 0.700/2.000 = 35%
Waste trimmings 0.700kg
Total trimmings 0.700kg % of usable meat
Prepared weight 1.300kg Prepared Meat/Original Weight = 65%

5. What are the desired profit margins in the catering industry?

Several factors are responsible for the margins in catering industry, it is important to
ensure you can make a sufficient profit from the menu items. Therefore, you should set
your profit goals as a percentage higher than the cost of the product. It is advisable to
look at the prices charged in the industry for the same product to make sure you are
setting a realistic and suitable profit goal. It should be a figure that is beneficial to your
business and one that is also of value to customers purchasing it. The profit margin
should be around 30-35%, meaning you should earn that percentage in profit when the
product is sold.
The formula to calculate profit goals is:
Selling price / mark-up factor (profit percentage) = cost to producer
After all analysis, there are a few points that make % profit per month a tough figure to
track down.

1) This is a seasonal business. 1Q fairly light, summer has a spike in weddings and 4Q
has a bunch of holiday parties. On the other end, your overhead in terms of plant,
equipment, and any core employees are fixed. So margins can vary quite a bit based on
which portions of the season you do best in selling.

2) Overhead and plant are a pretty substantial portion of costs, with sales and marketing
models that vary quite a bit between companies. Optimizing sales to overcome fixed
costs is the game in this business, and so doing that well can lead to substantially better
profit margins than doing this poorly.

That said, I've heard an established company with operations at par with its sales should
look to make margins in the 15-30% range...potentially larger if branding and
distribution agreements reduce sales/marketing overhead or if significant investments
in plant and equipment have been amortized over time (but which would then not reflect
a true profit margin relative to IRR).
6. List 8 different types of menus that can be used for different food outlets.

A la carte – this is a French term meaning ‘according to the card’ or ‘customer’s order’.
It is a very popular menu type especially in restaurants, and it offers a wider range of
food and beverages which are individually priced. Due to the wide selection of dishes,
it requires more mise en place preparation, space and time as the dishes are made from
fresh. Food is usually offered in courses and different categories and has a short
description underneath the name of the dish to explain what it is. Dishes are generally
more expensive than in the table d’hote menu as they are made up of expensive seasonal
fresh foods.
Buffet – this is a form of table d’hote menu as it offers a limited selection of food items
at a predetermined set price. A buffet is usually available at a set time with the dishes
presented together at the same time. The food in a buffet can vary depending on the
occasion and event, and it can include party food or more formal, creative dishes.
Cyclical – this type of menu offers specific food items which repeat in a cycle for a set
period, for example, 7, 10, 14 or 28 days. It is usually offered in a four-cycle for a year,
and then after this, a new set menu is introduced on the basis of seasonal dishes

Degustation – this is a French culinary term which means sampling a range of small
dishes that are served one after the other. It is designed for savouring food and
appreciating the ingredients and the chef’s cooking skills. These menus are popular in
upmarket restaurants. The meal usually takes place over several hours and can consist
of up to twenty small dishes paired with different wines.
Set – this is used mostly by restaurants that offer the same dishes all year round, with
the food separated into different sections on the menu such as starters, mains and salads
etc. Fast food outlets also use set menus as they consistently have the same food on
offer to customers.
Table d’hote – this is a French term meaning ‘food from
the host’s table’. It is a classified menu that offers a complete meal at a fixed price for
guests, regardless of how much food has been consumed. It usually has a small selection
of courses which are popular food items, and the dishes are prepared at a set time. It is
an easier food operation as it requires less preparation and minimum waste. Adaptations
of this menu include:
Breakfast Menu/Dinner menu/Lunch Menu/Ethnic menu/Room service Menu
Seasonal – this menu offers a range of dishes that change throughout the year
depending on the season. For example, in winter the menu would contain winter warmer
foods such as roast dinners, pies, soups and stews. Ingredients such as fruit and
vegetables generally taste better when they are in the right season, so matching food
with the seasons ensures it will be at its best condition.
7. List 5 different food preferences that customers may have.

Customers will have different food preferences for the event and it is important to find
out what these are before purchasing the food items and planning the menu.
Food preferences may include:

Special requirements – customers will have individual preferences of what they do

and don’t like to eat. There may be certain foods that they don’t enjoy or are allergic to.
For example, they could be vegetarian and may not want any meat or fish to be served
at the event, so it is important to speak to them to find out if there is anything you should
avoid putting on the menu.

Cultural and ethnic influences – this will have a big impact on the menu as different
cultures provide strict guidelines regarding acceptable foods, combinations, eating
patterns and eating behaviors. Following these guidelines will be very important to the
customer so you should speak to them beforehand to find out exactly what their cultural
preferences are.

Quick service foods – the type of event may require quick and simple food such as
buffet or barbeque food, or the customer may prefer this so that food can be served
quickly and guests won’t have to wait a long time.

Seasonal dishes – the customer may want the food to go with the season. For example,
if the event or function is happening in the winter, the customer may request winter
warming food for guests such as pies, stews and soups etc.

Variety of food products – customers may request a variety of food to be served to

appeal to different guests, so this would be best served as a hot or cold buffet so guests
can pick and choose what they like.

8. List 5 differing characteristics of customer groups.

The differing characteristics of customer groups are:

Age range – their age could determine what type of food they will like, so it is important
to find out what ages you will be catering for. For example, children and young adults
are more likely to want simple party food such as a hot or cold buffet, whereas older
adults are likely to want more creative and formal dishes, such as an a la carte or set
menu.
Buying power – this generally means customers with higher incomes who can afford
to pay for the services. Customers with low consumer buying power may have lower
incomes so they may not have enough money to pay for the services. This knowledge
is important for businesses to make sure they earn a profit from customers. This will
help to determine how much is spent on goods and what prices the services should be.
It is important that you have inventory to meet demand; however, you also need to
ensure that you have enough customers to pay for it so you aren’t losing out on money.
Gender – the gender of customers will also determine what food will be required. If
you are catering for men, they may prefer simpler buffet food, whereas women are
likely to go for something fancier and more creative, and they may want formal dishes
that look more appealing and presentable. So it is a good idea to find out what gender
you will be catering for mostly.
Income level – this will determine what customers will be able to afford. Customers
with higher incomes will be able to afford more luxury food, whereas people with lower
incomes may not have as much money to spend. It is important to consider this when
buying food and setting prices, as you don’t want to be spending more than you make,
and you should make sure it is affordable for the customer.
Social and cultural background – this can mean someone’s race, language, education,
lifestyle and religion etc. Customers will have different backgrounds and this will have
an impact on the type of food that is required. It is important to find out this information
about the customer and to ask if they have any personal preferences

9. What are seasonal products?

Products which are unavailable in certain seasons of the year or products which are
available throughout the year but associated quantity and price fluctuation are termed
as seasonal Products.
It may include ,winter warming food for guests such as pies, stews and soups, seasonal
fresh foods (Papaya, melon etc). This applies mainly to vegetables and fruit, which taste
better in season, usually around the spring and summer months. However, food costs
can fluctuate when in season, so you would need to either factor this into your prices to
make a profit, or try balancing the dishes out with less expensive items
Apart from that, a Seasonal Menu offers a range of dishes that change throughout the
year depending on the season. For example, in winter the menu would contain winter
warmer foods such as roast dinners, pies, soups and stews. Ingredients such as fruit and
vegetables generally taste better when they are in the right season, so matching food
with the seasons ensures it will be at its best condition

10. List 5 different types of cuisine.

A cuisine is a style of cooking characterized by distinctive ingredients, techniques and

dishes, and usually associated with a specific culture or geographic region. Regional
food preparation traditions, customs and ingredients often combine to create dishes
unique to a particular region.
The 5 cuisines are:-
Chinese
Most meals are served in bite-sized pieces ready to be picked up by chopsticks. Basics
include rice and noodles. Meat includes every variety known to man. Vegetables
including chilies are always a part of the dishes as well as fish sauce.
French
Home of the gourmet meal and the Michelin Guide, French cooking is known for its
class and superb ingredients. Onions, foie gras, truffles, sea food, crossaints and the
baguette, everything arranged with exceptional attention to detail and served with a
glass of wine.
Italian
Home of the pasta and the pizza, Italian food is simple dishes with only a few
ingredients but of extraordinary quality. Tomatoes and basil, olive oil and Prosciutto de
Parma are typical Italian products. Full Italian meals have been known to contain ten
different courses from Aperitivo to Caffe. Italians are also known for their fondness of
desserts like cheese, cake, icecream, fruit, sweets and cookies.
Indian
Hot curries with lots of chili and a side of raita to cool down. Dishes are based on rice
and often vegetarian or with sea food. Coriander, ginger, cumin, cardamon, saffron and
nutmeg a favored flavour makers
Russian
Fish, game, mushrooms and root vegetables form the basics of Russian cuisine. Soups
like the Borsch made out of beets and tomatoes are widely recognised. Meat is usually
boiled or baked. Blini and pirozhki also originate from Russia. Meals are often served
with a drink of vodka.

11. What 3 methods are used to assess the popularity of menu items.

There can be a variety if you start countin at it depends from place to place but just to
concise we can do it in 3 simple methods.
Customer surveys – asking customers about the menu as a
whole and about individual dishes will allow you to find out what dishes are the most
popular and determine which ones should be changed. You can also use customer
surveys to gather suggestions on new menu choices that customers would like to see
Popularity index – this ranks the menu items in order of popularity, showing the ones
that are mostly bought by customers and the ones that are the least popular. A formula
for popularity index is: the number sold of a particular menu item divided by the total
number of menu items
Sales data – if you look at sales data, you should be able to see which menu items have
been sold more than others and this will give you a good indication of which ones are
the most popular with customers and should be kept on the menu. The menu items with
the least sales should be adjusted to improve them or it should be replaced by another
type of dish.

12. Why is it important to use descriptive writing in menus?

A menu should not only inform customers of the food options and prices, it should also
reflect your business style and concept. You should spend time writing the menu
carefully, and use it as a marketing tool for promoting the business and attracting a wide
range of customers.
Menu Descriptions:-
A good rule of thumb is to keep these short and simple. But the best descriptions of
food are vivid and enticing enough to make a guest’s mouth water.

In any case, make sure the description reveals the major ingredients in the dish. Use the
proper ethnic names to add a bit of authentic flair, but don't leave your guests wondering
what's in your magic dish.

Descriptions on your menu should be interesting without being too complicated to

understand.
When thinking about how to write a menu, it’s important to remember that your menu
is read by nearly every guest who walks through the door. Much more than a list of
items and prices, your menu is a reflection of your restaurant’s concept, style and the
quality you deliver. If crafted correctly, menu descriptions encourage customers to
order and ultimately set the expectations for their meal.

13. Why is it important to offer a balanced variety of dishes in relation to the food
business’ production needs?

A balanced variety of dishes will make the food look more appealing and interesting
whether it is presented as a buffet or as a formal meal. It is also important to have a
wide variety of options to ensure you are catering for everyone and not excluding any
customers. You should make sure the dishes are suitable for the style of service and
cuisine at the event, and that the customer is happy with the choices of food on offer.
There are many ways you can add variety to the menu by being creative with dishes
and using a range of ingredients. You should first decide on the special, meat and main
course dishes that will be served, and then build the rest of the menu around these dishes

14. List 3 ways to include a balanced variety of dishes into the menu.

Balance variety of dishes plays a crucial part in the sales and production of a menu,
there are many ways through which a balanced variety dish can be included in the menu,
just to precise, 3 best methods can be:-
Cooking methods – this is easier to do when preparing a buffet as they usually contain
lots of different foods, but you should try to include a variety of foods cooked in
different ways, such as a mix of fried, steamed, grilled and roasted foods. For example,
if you’re serving fried steak or chicken, pair it with steamed or roasted vegetables.
Seasonally available ingredients – try to match the dishes you make with the seasons
to get the most from the ingredients you buy. This applies mainly to vegetables and
fruit, which taste better in season, usually around the spring and summer months.
However, food costs can fluctuate when in season, so you would need to either factor
this into your prices to make a profit, or try balancing the dishes out with less expensive
items
Textures – it is good to have a variety of texture on the plate to make it more interesting,
such as soft and chewy foods mixed with foods with a firmer texture. For example,
chewy meats mixed with soft vegetables or salad.

15. Name 4 reasons to adjust and improve menus on a regular basis?

A menu is usually adjusted or improved after a certain period of time and it is a very
common process through the food industry, some of the top reasons for this can be:-
 Improved menu could lead to customer satisfaction
 Shows creativity and allows you to experiment with different dishes
 Allows the business to grow and develop, and stay on top of food trends.
 It shows that you listen to feedback and take it seriously

16. List at least 3 ways to write an effective menu.

Words can prove vital to achieving your goal, whatever that may be. Because they can
captivate, they can influence, and they can even sell. That’s why crafty restaurateurs
use creative menu wording… since they are powerful enough to trigger their clients’
emotional response and impel them to take action and order more foods from the menu.
In fact, researchers at Utrecht University, discovered that “tempting food words activate
simulations of eating the food, including simulations of the taste and texture of the food,
simulations of eating situations, and simulations of hedonic enjoyment”
Description – the descriptions should be easy to understand, so you should avoid using
any words or phrases that are too complicated and be careful to avoid any spelling
errors. It is best to keep it short and simple but to also write it in a creative and
interesting way that will entice the customer. It is important to explain what the main
ingredients are in the dish so that customers know what they are ordering, and you will
also need to describe how the dish is prepared and served. You should also use ethnic
names for suitable dishes, and mention any special stand-out features of the dish.
Layout – the menu design should match your business concept or theme. You will need
to think about what colors and images would best represent it and use these for the
menu. For example, to match a classy and expensive image, you would be best to opt
for natural and subtle colors to give off the right impression. You will also need to
consider what style font to go for. For example, a classic script font or a simple font
would work well for a classy business image as it would look more formal and
expensive. Make sure the font is the correct size for the menu and easy to read.
Pricing – you will need to work out the correct food costs to ensure you make a profit
but are not overcharging customers. When pricing the dishes, food cost and portion
control are the main factors to consider. It is best to create a balance of expensive and
inexpensive food items to ensure a profit.

17. Explain why restaurants want to develop dishes and use ingredients that
provide high yield.
Please provide an example of a “high yield” ingredient.
It is important to assess the cost-effectiveness of dishes on a regular basis to ensure you
are making a profit from them and choose the menu items that provide the highest yield.
It can be difficult setting prices for your dishes, as you don’t want them to be too high
to deter customers away, but at the same time, you don’t want them to be too low that
you don’t make any profit from them. When determining the price and cost-
effectiveness of a dish, you will need to include all the costs involved in making it.
When assessing the cost-effectiveness of dishes, you will need to take all these costs
into account and make sure you include them in your calculations. The formula for this
would be:
Cost of production = variable costs + fixed costs
Once you have worked out how to cover your costs, it is important to ensure you can
make a sufficient profit from the menu items. Therefore, you should set your profit
goals as a percentage higher than the cost of the product. It is advisable to look at the
prices charged in the industry for the same product to make sure you are setting a
realistic and suitable profit goal. It should be a figure that is beneficial to your business
and one that is also of value to customers purchasing it. The profit margin should be
around 30-35%, meaning you should earn that percentage in profit when the product is
sold. The formula to calculate profit goals is:
Selling price / mark-up factor (profit percentage) = cost to producer

The drive towards making more profit and staying in the competitions basically push
restaurants and other food outlets to focus on high yield.
The example of a High Yield Can be:-

Meat cutting yield test

Part of % of Value Total Cost EP cost Portion Portion

Weight
the meat total per kg value factor (per kg) size cost

Whole
piece 2.5 kg $12.14 $30.35
(AP)

Fat and
850 g 34% $0.20 $0.17
gristle

Loss in
100 g 4% 0
cutting

Trim 250 g 10% $7.49 $1.87

Usable
1300 g 52% $28.31 1.79 $21.78 250 g $5.45
meat