Save your work with the filename <StudentID - Name - UnitName>, answer your assessment

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ASSESSMENT SUBMISSION FORM

Complete this form and submit to your assessor for grading. It is recommended that you keep a copy of your
assessment and your assessment submission form.

Student Number
Student Name
Email
Course Title
Unit Code and Title
☐ 1. Unit Knowledge Assessment (UKA)
Assessment Task No. / Title
☐ 2. Unit Skills Assessment (USA)
Trainer Name

DECLARATION

√ I hold a copy of this work which can be produced if the original is lost / damaged.
This work is my original work and no part of it has been copied from any other student’s work or
√ from another source except where due acknowledgement is made.
No part of this work has been written for me by any other person except where such collaboration
√ has been authorised by the instructor / teacher concerned.

√ I have not previously submitted this work for this or any other course / unit.
I give permission for this work to be reproduced, communicated, compared and archived for the
√ purpose of detecting plagiarism.
I give permission for a copy of my marked work to be retained by the college for review and
√ comparison, including review by external examiners.
I understand that:
Plagiarism is the presentation of the work, idea or creation of another person as though it is
my/our own. It is a form of cheating and is a very serious academic offence that may lead to
√ exclusion from the college. Plagiarised material can be drawn from, and presented in, written,
graphic and visual form, including electronic data and oral presentations. Plagiarism occurs
when the origin of the material used is not appropriately cited. Plagiarism includes the act of
assisting or allowing another person to plagiarise or to copy my/our work.

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Student ID: Student Name: Date:

Page 1 of 7
Student Instructions:

 All questions must be answered correctly to be completed satisfactorily.

 All knowledge assessments are untimed and are conducted as open book (this means
student can refer to textbooks or any resources).

 Student may handwrite/use computers to answer the questions.

 This assessment task may be completed in a classroom, at home, learning management

system (i.e. Moodle), or independent learning environment.

 You must complete all questions unassisted by the assessor or other personnel but may
refer to reference material as needed.

Submission details

 The Assessment Task is due on the date specified by your trainer. Any variations to this
arrangement must be approved in writing by your trainer.

 Fill out the Assessment Submission form to the documents you are submitting to be
marked.

 Please answer each question on a separate page provided and clearly indicate the
question number at the top of the page.

 The Trainer/Assessor may further prompt and question in order to receive answers
of appropriate quality or if further clarification is required and to validate authenticity
of your submitted work.

Page 2 of 7
Question 1 - Answer

1. Usage of statistics. 2. Questionnaires and surveys. : Wait staff, Sales history, Feedback
forms etc. can be used as a source of information on customer profile and food
preferences.
Question 2 – Answer
Cusine Service style Menu example

French à la carte Le canard à la bigarade

Crêpes suzette
Italian Table d’hôte Anti pasti fritto misto di
mare Pasta alla siciliana
German Seasonal à la carte Rheinischer Sauerbraten,
Kartoffelknoedel, Rotkraut
Gebratene Kalbshaxe,
Bayrisch Kraut,
Kartoffelstock

Question 3 – Answer
Commodit $ / Trimming s Net Yield/ Net Portions Net Portion
y kg kg cost/kg /kg Cost/ $
Vegetables
Beans 2.95 16% 0.840 3.51 0.100 0.35
Broccoli 4.85 24% 0.760 6.38 0.100 0.64
Carrots 1.40 16% 0.840 1.67 0.100 0.17
Cauliflower 5.75 22% 0.780 7.37 0.100 0.74
Kohlrabi 4.28 32% 0.680 6.29 0.100 0.63
Spinach 10.6 18% 0.820 12.93 0.100 1.29
0
Onions 2.45 14% 0.860 2.85 0.050 0.14
Meat
Sirloin 16.8 26% 0.740 22.70 0.280 6.36
0
Loin of Pork 14.8 14% 0.860 17.21 0.250 4.30
0
Leg of Lamb 8.90 27% 0.730 12.19 0.250 3.05

Question 4-answer

Page 3 of 7
 Bistro, Pub
Menu type and Margins
Can provide a wider variety of food at
affordable prices with quick service times due
to less elaborate dishes Cheaper food cost due
to simplicity of dishes. Higher revenue due to
fast service times and customer turnover
Cost factor
Can be considered cheap and people may only
visit occasionally. Lack of care in preparation
or execution of dishes can develop easily.
Usually lower food cost as portion control and
waste is much better. Less skilled staff
required for a shorter time period.
Fine dining establishment
Menu type and Margins
Customer can choose their preferences.
Generally higher quality food offerings
Higher charge per dish but may have higher
food cost percentage. Customer may only
have one course
Can be time consuming and requires high
level of staff skills. Stock can run out. May
require special equipment

Question 5

Fruit an vegetable in season

Apples Asian greens: Bok Choy  Avocados Broccoli  Banana Brussels sprouts  Custard
apples Cabbage  Dates Carrots  Grapes Cauliflower  Kiwifruit Celery  Lemons Celeriac 
Mandarins: Imperial Eggplant  Nashi Fennel  Oranges: Navel Kale  Pears Ginger 
Persimmons Leeks  Pomegranates Mushrooms  Quinces Nuts: Chestnuts  Rhubarb Okra 
Parsnips  Silverbeet  Spinach  Sweet potato  Swiss chard  Turnips
Pear, grape and chicken salad Mushroom, leek and parmesan risotto Tomato, fennel and chicken
onepan dinner Fig Clafoutis

Question no 6
Question no 7
Food and drink trend 216
1. Vegetarian alternatives to go mainstream
2. Less processed foods, more natural
3. Sustainable practices will be necessary
4. Eating for the body and beauty 
5. Matching food with exercise programs
6. Verifying claims
7. Matching diets with DNA
8. Social media is key
9. Single meal portions
10. Fat is no longer to be feared
11. Appearance is everything

Clean Eating to be the major Food and Beverage trend in 2016

Clean Eating” labelling; a trend in 2015 that has inspired back to basics approach in
product development which has seen a surge in the reporting of “free from” launches and
“flexitarian” options.
Page 4 of 7
New global products tracked with “organic” labelling have risen from 6.3 per cent in the
first half of 2013 to 9.5 per cent in the first half of 2015.

According to Director of Innovation at Innova Market Insights Lu Ann Williams, 2016 may
see further interest in a return to natural food processing as links to ‘real’ food are re-
established.

“Many consumers don’t actually need products that are free from gluten, wheat and dairy,
but are demanding them anyway, as they believe them to be healthier. Industry has little
choice but to respond and the recent surge in mainstream gluten free products has been
incredible.”

In outlining the emerging trends for 2016, Williams believed that health-conscious
consumers that reduced their consumption of meat are having a major impact on new
product activity.

The combination of shared health, sustainability and animal welfare concerns are
changing the technological handling and development of alternative protein sources and
animal-friendly treatment.

Established food processing practices that have been around for centuries are in the
spotlight. They bring with them a natural and authentic image to counteract some of the
negative perceptions of heavily processed foods.

Changes in children’s diets have also affected food trends over the past year, as they are
encouraged to consume fusion smoothies and vegetable pastas which further indicate a
possible growth in vegetable consumption amongst adults. 

Question no 8

Customer charactersitics Impact on menu and planning

Age Depending on the age, people prefer different types

offoods. For example, a teenager would prefer fast
foodat a low cost. An older adult whose health
plays animportant role in his life, would prefer
healthier foods,prepared with fresh ingredients and
some cases withorganic ingredients too

Buying power The purchasing power varies according to

theeconomic conditions of people. If a person has
thepossibility of spending a little more, he/ she
wouldprobably prefer to go to a restaurant instead
of cookingat home.

Page 5 of 7
Gender Men and women generally eat the same
foods.However, the portions and the way of cooking
themchange according to the tastes and diet
requirements.Restaurants should be aware of this
and create menusthat fit the tastes of men and
women

Income level Depending on the income level, people go out to

eat ornot. If the level of income is medium/ high,
thepossibility of having clients increases, because
theyhave an entrance of money that allows them to
enjoyoutings to eat.

Social and culture background All people have different social and
culturalbackgrounds, this impacts on their culinary
tastes. Aperson who has been raised with spicy
foods will preferthis type of cuisine over the others
Question 9
The questions need to be clear and objective. The questions must be rated from.Allow a
space at the end to permit customers to comment.Remember, the aim of your questions is
to obtain valid feedback and to enable you to make improvements toyour menus.
à la carte
buffet
cyclical
degustation
ethnic
set
table d’hôte
seasonal

USA
Page 6 of 7
Part 1
Type of customers – Provide a description
Sydney is a city with a wide range of cultures within its demographics. In every place
there will be Caucasians (English, American, Europeans, etc.) and Asians (Chinese,
Korean, Indian, Malaysian, Lebanese, Thai, etc.). These range of cuisines are also
available in Sydney, one restaurant per cuisine. However, these cultures have well
adapted to a continental and Western lifestyle and are used to eating Western cuisine
with an Australian twist. In terms of age, our customers are mostly professionals ranging
from the age of 22 to 50 because of the restaurant’s location. On the weekends, a
casual dinner can be made by a group of friends or even a family
Cuisine style(s) used in the establishment
The establishment uses a continental style of cuisine, which is focused on wide array of
Western style food and delicacies.
Menu Types used in the establishment

Page 7 of 7