The Imperial College of Australia

SITHKOP002 - Plan and cost basic menus

Worksheets

INSTRUCTIONS
1 The questions are divided into sections according to the elements within the unit of
competence. There are five sections in this unit.
2 You are to provide answers to each of the questions in a separate document using
MS Word or similar word processing tools. Your document should be professionally
formatted with question retyped and answered.
3 You must answer all questions satisfactorily to achieve competency in the unit. The
extent of responses required will vary by question.
4 Your answers should be in your own words, not copied or plagiarised from any
person or source except where appropriate such as a definition, in which cases you
should reference the source.
5 Ask your assessor if you do not understand a question. Whist your assessor cannot
tell you the answer, he/she may be able to re-word the question for you.
6 Re-assessment: If you do not achieve the required standard, you will be given the
opportunity to be re-assessed by our Assessor. Arrangements will be made on an
individual basis. If you are deemed to be NS (Not Satisfactory), your assessor will
either ask specific questions orally, and record them with you using the
supplementary evidence sheet or you will be asked to resubmit your responses in full.
 Feedback: Your assessor will provide feedback to students after the completion of
the assessment. The assessor will explain the appeals process when required

SECTION 1: IDENTIFY CUSTOMER PREFERENCES

Q1: List three sources where you might obtain information on your organisation’s customer
profile and food preferences.
Answer:
 Sales data
 Surveys
 Customer Interviews

Q2: What is the profile of customers in your workplace or training environment? Include the
following in your response: age, gender, income range, social and cultural background.
Answer: Individual response based on workplace or training environment
Q3: Analyse last month’s entrée sales data from this inner city restaurant.

Week ending Seared Deep-fried Grilled Ceviche

scallops calamari prawns
9/11/20XX 430 134 334 355

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16/11/20XX 511 112 323 367
23/11/20XX 535 98 339 354
30/11/20XX 544 102 328 365
Total 2,020 446 1,324 1,441

Use the sales data to calculate the popularity index for each of the entrées. Round your
answer up or down to the closest two decimal places.
Seared scallops-
Deep-fried calamari-
Grilled prawns-
Ceviche-
Answer:
 Seared scallops: 38.62%
 Grilled prawns: 25.31%
 Deep-fried calamari: 8.53%
 Ceviche: 27.54%

Q4: Based on your sales data analysis of customers’ food preferences in Q3, which of the
restaurant’s entrées would you replace?
Answer: Deep-fried calamari
Q5: Based on the types of entrées offered on the menu in Q3, what is the restaurant’s
organisational service style and cuisine.
Answer: Seafood and fine dining
Q6: This is the customer profile for the inner city restaurant: ‘Our customers are health-
conscious female executives between 25 and 35 years of age who work in the inner city on
an income of over $100,000 per year.’
Which entrée would you add to adjust the entrée selections to better meet your customers’
needs?
(a)Beer-battered fish fingers smothered in tartare sauce and garnished with onion rings.
(b)Gumbo of fresh prawns, spicy sausage and succulent chicken breast smothered in
rich Cajun sauce on a bed of steamed rice.
(c) Gravlax of Atlantic salmon on a bed of fresh mesclun leaves drizzled with
pomegranate balsamic dressing.
Answer: Gravlax of Atlantic salmon on a bed of fresh mesclun leaves drizzled with
pomegranate
balsamic dressing.
Q7: Which of the following main courses would deliver the highest yield while at the same
time meeting your customers’ preferences?

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(a) Surf and turf
Sirloin steak cooked to order accompanied by beer-battered prawns and potato
wedges.
(b) Vegie delight
Goat cheese tortellini, date purée, brown butter almonds and broccolini (V).
(c) King prawn butterflies
Off-the-shell king prawns lightly spiced, battered and deep fried to a crispy finish
accompanied by steamed cauliflower and broccoli smothered in rich cheese sauce.

Answer: King prawn butterflies: Off-the-shell king prawns lightly spiced, battered and deep fried
to a crispy finish accompanied by steamed cauliflower and broccoli smothered in rich cheese
sauce.
SECTION 2: PLAN MENUS

Q1: What type of menu would suit a wedding reception?

Answer: Function
Q2: What type of menu would suit a prison?
Answer: Cyclical
Q3: What type of menu would you prepare for a fast food restaurant that serves Mexican
cuisine?
Answer: À la carte

Q4: You’ve generated a range of ideas for menus for dishes or food production ranges. Explain
the six steps you would take next to coordinate the menu development process.
Answer:
 Sort ideas into a draft menu
 Write a list of required ingredients.
 Check feasibility.
 Identify, source and purchase all required ingredients.
 Prepare, cook and present the sample dishes.
 Assess the sample dishes.

Q5: You must ensure there aren’t any organisational constraints or other factors that could stop
you from producing the dishes profitably and to a high standard.
Identify six factors to consider when assessing the merits of your dishes.
Answer:
 Dishes match the organisation’s menu type, service style and cuisine.
 Dishes match customer preferences according to sales data and customer profile.
 Dishes offer something unique to create an edge over competitors in the same location.
 Dishes match staff skill levels.
 There are enough staff on hand to produce the dishes within specified timeframes.
 There’s enough bench and storage space in the kitchen to produce the dishes

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Q6: List the four factors you can vary to achieve culinary balance in your dishes or food
production items.
Answer:
 Colour
 Size and shape
 Taste
 Texture
Q7: Identify four ways you can achieve nutritional balance in your dishes or food production
items.
Answer:
 Vary cooking methods
 Provide nutritional value
 Vary ingredients
 Use delicacies and seasonally available ingredients

Q8: Identify three people you can consult with at different stages of menu planning.
Answer:
 Cooks
 Kitchen hands
 Food service attendants
SECTION 3: COST MENUS

Q1: Identify eight components you’d need to itemise to cost dishes or food production items.
Answer:
 Main ingredients
 Cooking oil
 Accompaniments
 Sauces
 Condiments
 Seasonings
 Garnishes
 Decorations
Q2: What documents can you use to identify the purchase price or cost per unit of each
ingredient?
Answer: Tax Invoice
Q3: List the three standard measurements you would use when itemising ingredients and
calculating portion yields and/or costs from raw ingredients. Provide an example of each

Answer:
 Weight: Meat, fish, vegetables, etc.
 Volume: Liquids such as juice, milk, stocks etc.
 Count: sausages, eggs, hash brown patties etc.

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Q4: You buy 10 kg carrots. After washing, peeling and trimming you have 9 kg left.
Calculate the yield % of the carrots. State the formula you used. Show how you arrived at
this figure.
Answer: Left(9) ÷ Total(10) X 100 = 90%
Q5: You have obtained the following butcher’s yield information about whole raw chickens.
As purchased quantity (APQ) 10 kg

Edible portion quantity (EPQ) 6 kg

Usable trim weight 2.5 kg

Waste trim weight 1.5 kg

Calculate the yield % of the chicken. State the formula you used. Show how you arrived at
this figure.
Answer: As puschased quantity (APQ) : 10 kg ( 100 % )
Edible portion quantity (EPQ) : 6 kg ( 60% )
Usable trim weight : 2.5 kg (25%)
Waste trim weight : 1.5 kg ( 15 % )
Part ÷ Total x 100 = χ%

Q.6: Calculate the usable trim % of the chicken. State the formula you used. Show how you
arrived at this figure.
Answer: 60%
6 ÷ 10 x 100 = 60%
Q.7: Calculate the waste % of the chicken. State the formula you used. Show how you arrived at
this figure.
Answer: 15%
1.5 ÷ 10 x 100 = 15%

Q.8: Use the information below to calculate the actual cost of the asparagus.
State the three formulas you used and the steps you took to arrive at this cost.

- Qty Unit Purchase unit Purchase unit Cost

Ingredient price Yield Total cost
s
Asparagus 150 g 1 kg $5.95 75% $1.19

Formula 1
Formula 2

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Formula 3
Answer:  Formula 1
Total cost: 75% = $1.19 then 100% = 1.58
 Formula 2
Purchase weight ÷ purchase unit x 100 = usage
150g ÷ 1000g x 100 = 15%
 Formula 3
So, I need 15% of asparagus for my recipe
Purchase unit cost x usage % = actual food cost
$ 5.95 x 15% = $89.25

Q9: Calculate the profitable selling price of a dish with a food cost per portion of $7.22 and a
standard food cost percentage of 28%.
State the formula you used. Show how you arrived at this price. Round your answer up to
two decimal places.
Answer: Food cost per portion x (100 ÷ standard food cost %) = selling price
Don’t worry about the GST for now.
Q10: Use the information provided to assess the cost-effectiveness of these dishes.

Dish name Section Portion size Food Food cost Raw Adjusted
cost % selling selling price
/portion price
Orange cake Pâtissier Dessert $1.58 17% $9.29 $9.50

Profiteroles Pâtissier Dessert $3.08 32% $9.62 $9.75

Brandy snap Pâtissier Dessert $2.11 22% $9.59 $9.50


Which dish provides the highest yield, is marked up the most and is the most
profitable?
Answer: Orange Cake
 What is the least profitable menu item?
Answer: Profiteroles
SECTION 4: WRITE MENU CONTENT

Q1: Use your creativity to promote sales.

Rewrite this dish description using words that better appeal to well-travelled baby boomers
with high buying power in a fine dining restaurant.
Be sure to include geographical descriptors and a style of cuisine.
Grilled fillet of snapper with lemon butter sauce and seasonal vegetables
Answer: Grilled red snapper and shrimp with lemon-butter sauce

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Fresh and nice local snapper and salad with lemon butter sauce

Q2: You’re promoting the sale of a new spinach and ricotta lasagne. List seven dish
characteristics you could use in the menu description to promote sales. Provide an example
of each one.
Answer:
 The menu’s name : New World Lasagne
 Key ingredients : meat and vegetable based tomato sauce
 Special quality of ingredients : Spinach and Ricotta cheese
 Geographical descriptors : Local grown spinach and ricotta cheese
 Cooking method : Baked in the oven
 Application of sauces and garnishes : sprinkled with parmesan cheese
 Size : suitable for 2 people

Q3: Describe the difference in formatting between a three-course table d’hote menu listed by
title only and an à la carte style listed by title and description.
Answer: d’hote menu
This is a traditional style. listed title only, customer can expect approximately the menu through
the title. And food service attendants supply further explanations to the customer.
à la carte style
It provides information to customer about the menu's name and what ingredients and special
ingredients in it. Presents food in a formal style and it lets us create names for the dishes
Q4: Identify the typical characteristics of menus you need to keep in mind when writing menu
content and formatting your menu.
Answer:
 Key ingredients
 Special qualities of ingredients
 Geographical descriptors
 Application of sauces and garnishes
 Cuisine style
 Cooking method
 Portion or cut
 Colour, texture, flavour, service temperature, size
Q5: Seasonal products and commodities influence menu content. Explain how to deal with this.
Answer: You can either change your menu with the seasons or slide a separate inclusion into the
menu listing the seasonal specials.

Q6: Identify two ways you can use technology to help you calculate yield and costs, and to
write menu content.
Answer: The yield percentage and purchase cost

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SECTION 5: EVALUATE MENU SUCCESS

Q1: What are four ways you can get ongoing feedback from customers and others to improve
menu performance.
Answer:
 Talk with customers to check that they’re satisfied.
 Discuss customer satisfaction issues with employees during the course of each business
day.
 Listen to improvements suggested by customers, managers, peers, staff, supervisors,
suppliers.
 Conduct customer satisfaction surveys.

Q2: List three ways you can assess the success and popularity of menu items.
Answer:
 Popularity index : Calculating popularity index helps you work out which menu items are the
most popular
 Sales data: Sales records are compiled via a link with electronic cash registers or through
physical counts at the end of each service period. Analysing sales data gives you valuable
insight
 Customer surveys
Q3: What is a customer survey and how can it help you?
Answer: Process of discovering whether or not a company's customers are happy or satisfied
with the
products or services received from the company is called customer survey
A customer survey is one of the most effective ways to understand the expectations and
perceptions of your customers:
 get to know what your customers think about your services and products.
 Customers feel more engaged in the company and its decisions, which can be a driving force
in the company’s success.
 get to identify the industry trends, your organization’s strengths and weaknesses, areas of
improvement, flaws in your product or service, and more. All this are valuable inputs for
effective decision-making.

Q4: Describe three ways you could adjust menus based on feedback and profitability.
Answer:
1. Remove menu items that are unpopular and replace them with more popular ones trialled as
specials.
2. Improve menu items according to consistent customer feedback so you’re continuously
improving dishes.

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3. Replace unprofitable menu items with ones that provide higher yield and are more profitable

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