Case Study 1:

Structured Activity – Simulation of a realistic work environment

Scenario

You have decided to open a new Informal Dining Restaurant. In Sydney, Waterfront at
Barangaroo
Your clientele is a combination of white collar corporate, tourist, functions and weekend
diners

You will need to create 4 different menu styles to accommodate your business clientele

Pick four food service style from the list below:

 A la carte (Choice from many options all with separate prices)

 Buffet (Assortment of hot and cold foods)
 Set menu ( Specific set meals to choose from at a set price)
 Table d hote ( Few options of each course served at a fixed packaged
price)
 Bulk cooking operations (Food cooked in large batches – Hot hold in Bain Marie)
 Functions & events (menu can be a range of above or cocktail style)
 Festivals (this will be themed menu – I.E St Patricks day)

You will be responsible for your own design concept for menu layout.

Hint: There are helpful menu layouts and designs available.

www.canva.com
Role Play 2:
This will require you to complete and submit the following work in your portfolio for your assessor:

From the 4 menus you developed in Case Study 1, you must now complete the following actions:

For each menu, you have 20 customers. You need to simulate the following action as if you were
completing the task with real customers.

1. Calculate the ordering of food supplies for each of your menus- these need to be collated separately
2. Produce a recipe card for each menu item
3. Create a workflow schedule/ plan to produce each menu - your workflow must demonstrate: -
Task /Priority, Timing, Planning and Organisation, Equipment
4. Create a Kitchen mise en place list
5. Create a food preparation list for each section in your simulated kitchen

Supplier ordering template

Note to learner: Copy and paste template for each supplier and add rows as required

Supplier Name:

Supplier Order Item name Sell unit Cost of goods Total cost
Code Quantity measure
(UOM )

TOTAL COST OF GOODS $

Note to learner: Copy and paste template

STANDARD RECIPE CARD -

Name of Dish Portion No./ Yield
Portion Size
Portion Cost Sale Price $

Commodities
UOM Weight / Cost per
Item Specification (Unit/measure) Quantity kg/l/unit Actual Cost

Total Cost
Method
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WORKFLOW PLAN
Note to learner: Copy and paste template

WORKFLOW PLAN
Equipment & Communication (Who,
TIME Task (Description) and Priority WHS About what?)
KITCHEN MISE EN PLACE/ PREPARATION LIST

TASK – Brief Description What Section Allocation – To whom By When