SITHKOP002 || Menus

Menus

Dining styles
This is a menu for:

☐a la carte ☐buffet ☐cyclical ☒degustation ☐ethnic ☐set ☐table d’hote ☒seasonal

The organisation’s cuisine style is: Indian

Potential dishes
List at least three entrees, three mains and three deserts for this menu. Explain your rationale for
selecting each menu item – what are its merits? How would each menu item match the needs of your
customer group?

Name of dish Rationale/merits How does the dish meet

customer needs?

Entrée 1 Grilled and Herb Shrimp Delicious and meaty A warm entrée to enjoy in cold
days.

Entrée 2 Shishito and Shrimp Rich source of Complex yet simple flavoured
Skewers with Chimichurri vitamins dish.

Entrée 3 Chinese steamed fish with Goodness of cured Sticky pork bites authentic
ginger pork. Chinese dish.

Main 1 Lemon-Herb Chicken Iron source and Roasted spiced meat and herb
Skewers with Blueberry- aromatic herb infused.
Balsamic salsa

Main 2 Pan fried Salmon Protein and good Classic salmon dish.
fats. Fresh salmon

Main 3 Deep Fried Flounder Thick and spicy A beloved seafood treat
battered

Desert 1 Fruit Fritters Creamy dessert. Fresh fruity goodness

Desert 2 Warm cherry & brown sugar Rich chocolate cake Indulgent treat
compote

Desert 3 Mini orange and almond Small bite size A small moist dessert full of
friands dessert energy.

Balance
Describe how this combination of dishes provides balance to the menu.

Costing
Use Excel, an equivalent spreadsheet package or specialised software package to cost each menu
item by:

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Responsibility: Compliance Campus: All
Last Published: 30 June 2021 RTO No.:421279
Next Review: 29 June 2022 CRICOS No.: 03457B
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 itemising the components of each dish on the menu

 calculating portion yields and costs

 pricing the menu items to ensure maximum profitability (use your organisation’s pricing formula).

Don’t forget to attach your costings spreadsheets when you submit your work.
The name of the costing file for this menu is: Ethnic menu Costing

Consultation
Discuss your potential dishes with a colleague (for the purposes of this assessment that might be
another person from the group that you work with in your training kitchen). Describe your discussion –
what feedback did the person you met with provide? Did you incorporate their feedback and how? If
you didn’t take their advice on board, why not?

Finalising the menu

Work through the dishes that you are proposing and assess the cost-effectiveness of each dish.
Select the two dishes from each course that provide the highest yields and use those dishes to
finalise your menu. List your final six dishes here.

Entrée 1 Grilled and Herb Shrimp

Entrée 2 Shishito and Shrimp Skewers with Chimichurri

Main 1 Lemon-Herb Chicken Skewers with Blueberry-Balsamic salsa

Main 2 Pan fried Salmon

Desert 1 Fruit Fritters

Desert 2 Warm cherry & brown sugar compote

Menu descriptions
Write a menu description for each of your menu items.

Describe how the language and style used in your menu descriptions will appeal to your customer
base. How is it consistent with the menu style?

Name of dish Description

Entrée 1 Grilled and Herb Shrimp A aromatic combination of

juicy shrimps with herbs

Entrée 2 Shishito and Shrimp Shrimps served with side of

Skewers with Chimichurri sauces

Main 1 Lemon-Herb Chicken Fresh blueberry salsa along

Skewers with Blueberry- with lemon and parsley chicken
Balsamic salsa

Main 2 Pan fried Salmon Crispy pa fried salmon

Desert 1 Fruit Fritters Fresh fruity goodness with

scoop of icecream.

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Responsibility: Compliance Campus: All
Last Published: 30 June 2021 RTO No.:421279
Next Review: 29 June 2022 CRICOS No.: 03457B
SITHKOP002 || Menus

Desert 2 Warm cherry & brown Indulgent treat

sugar compote

Ans; The language is précised and to the point. The menu details explains the ingredients
details yet still keep its secrets. The spices blend, the presentation is all kept a secret to
encourage the customers to order.
Menu formats
Research an appropriate menu format for the service style, cuisine type and menu items that you
have proposed for this menu. Provide two examples (you can print or save samples on-line, include
hard-copy samples or take photographs).
Explain how the samples are appropriate to the customer group and menu style.

File/attachment name Explanation

Sample 1 Seasonal Treats Menu details
Sample 2 Menu list Menu prices.

Gathering feedback

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Responsibility: Compliance Campus: All
Last Published: 30 June 2021 RTO No.:421279
Next Review: 29 June 2022 CRICOS No.: 03457B
SITHKOP002 || Menus

Gather at least two types of feedback from your customer group about this menu. You must select the
two feedback methods from this list:
Feedback types

 customer satisfaction discussions with:

o customers

o employees during the course of each business day

o customer surveys

 improvements suggested by:

o customers

o managers

o peers

o staff

o supervisors

o suppliers

 regular staff meetings that involve menu discussions

 Seeking staff suggestions for menu items.

Describe how you gathered feedback on this menu. What method did you use? What feedback did
you gather? How did you incorporate the feedback? Summarise the changes that you made.
Ans: Customers loved the fresh seasonal Treats.

Version: 002 Page 4 of 4

Responsibility: Compliance Campus: All
Last Published: 30 June 2021 RTO No.:421279
Next Review: 29 June 2022 CRICOS No.: 03457B