Written Test

Unit Code: - SITHKOP010

Unit Name: - Plan and cost recipes

Assessment for this Unit of Details

Competency/Cluster
Assessment 1 Written Test

Assessment 2 Project

Assessment 3
Assessment conducted in this instance: Assessment 1 X 2 3
 SITHKOP010 Plan and cost recipes

Assessment Guidelines
What will be assessed – Performance Evidence
The purpose of this assessment is to assess your ability to complete tasks outlined in elements
and performance criteria of this unit in the context of the job role, and: identify and evaluate the
food preferences of customer groups with differing characteristics and use to inform menu
planning
develop and cost each of the following menu types based on above information:
o à la carte
o buffet
o cyclical
o degustation
o ethnic
o set
o table d’hôte
o seasonal
evaluate success of the above menus by obtaining at least two of the following types of feedback:
o customer satisfaction discussions with:
▪ customers
▪ employees during the course of each business day
o customer surveys
o improvements suggested by:
▪ customers
▪ managers
▪ peers
▪ staff
▪ supervisors
▪ suppliers
o regular staff meetings that involve menu discussions
o seeking staff suggestions for menu items
develop the above menus within commercial time constraints, demonstrating:
o use of balanced variety of dishes and ingredients
o methods for determining costs of supply for ingredients
o methods and formulas for calculating portion yields and costs from raw ingredients o
methods for responding to feedback and adjusting menus
o methods for achieving desired profit margins, mark-up procedures and rates
o use of different types and styles of menus for dishes or food production ranges

Place/Location where assessment will be conducted

DC Classroom and DC Training Kitchen

Resource Requirements

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Pen, paper, calculator, customer service survey created in assessment 1,

Computer, MS Excel or similar software, Recipe selection relevant for this unit to cover all
menu types specified in the assessment conditions for “Performance Evidence” in the current SIT
Training Package.
All support tool templates for yield testing, calculations and menu balance located in the
assessment tool folder for the unit SITHKOP010.

Reference for recipes

https://www.taste.com.au/

Cookery for the Hospitality Industry

6th Edition
Textbook Authors: Graham Dodgshun, Michel Peters, David O'Dea,
Riverina Institute of TAFE
Date Published: August 2011
Format: Paperback
ISBN: 9780521156325

Instructions for assessment including WHS requirements

To demonstrate competence you must correctly answer all questions. Any shortfalls or wrong
responses may be followed up by your trainer in verbal, written or practical instance.
If more space is required for any answer you may attach a separate page containing your ID
number, your name, unit title, unit code and the assessment task number and attach this page with
the current assessment task before submission or alternatively use the back of each paper with a
clear reference to the relevant question(s). Assessment due date is written on your timetable.
Ensure you check your work and keep a copy before submitting.
You are encouraged to clarify any tasks, requirements or questions you may have with your
trainer.

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Assessment 1: Written Test

Your Task: Answer the following questions.

1. Why should customer requirements be considered when determining appropriate menu

styles and types of menus?

The menu is the main element of every restaurant and the menu created by considering
customer requirements is known as a successful menu. Moreover, different business
organizations such as cafe, bistro, and club have different menus to attract the customers
and to meet their needs. Different establishments prepare their menus by focusing on
different factors. For instance, some considered price as a main factor, however, others
think quality as an important factor.

2. What are the two key questions in business planning to establish your product and
services?

For planning a business and establishment of product there are two steps to follow:
1. What are our products and services?
2.who are our potential customers?
A person can waste lots of money and time if he or she doesn't aware about the products,
service and customers.

3. List 5 elements of detailed customer information that a business would find beneficial for
establishing a customer profile:

Having a customer details by making customer profile can be beneficial for the company.
This information includes the details of customer age, gender, social and cultural
backgrounds, average income level, and potential buying power.

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4. Provide an example of food preferences for each of the following ethnic groups:

Thai: Spicy food

French: pate
USA: burger

Indian: tandoori

Italian:
pizza, pasta

5. How did Escoffier’s invention of the “partie system” affect the production and quality
procedures in commercial kitchens?
Partie system was invented by Escoffier that helped to boost and speed up the production
and make sure about the quality of the products. Before the establishment of this
organisation, chefs were the incharge of everything in the kitchen. By introducing this
system, large number of people can be attended in limited period of time. He also created
some chef uniforms and cook books for the professionals or hobby cooks.

6. Many current trends in the hospitality industry focuses on environmental impacts and
freshness of produce. List 4 examples of how this affects purchasing and the nutritional
and economic aspects in menu planning?
There are numerous current trends in the hospitality industry which focus on
environmental impacts and freshness of produce that directly that has a direct impact on
purchasing and the nutritional and economic aspects of menu planning. Firstly, the use of
local produce and pairing dishes with local wines and beers is a way to reduce the
amount of pollution caused by transport and also promote as well as support the local
community. Secondly, using local ingredients is the idea of freshness and nutrition.
Buying and preparing ingredients and then preparing health-conscious dishes on the
same day is a popular trend among chefs. Moreover, using all cuts of animals which
includes cheaper and offal, and then selecting appropriate cookery methods is a way to
provide affordable menu items while still allowing a reasonable profit. Furthermore, it also
allows for more variations in the menu by changing into daily specials and using different
ingredients that may widely not be available in other areas.

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7. Which aspects do you need to consider in terms of food cost and pricing when choosing
the following menu types:

À la carte In this menu type, the charges and food cost percentage both are
higher, however, customer may only have one course .

This type of menu includes kitchen preparation meals in advance

and wait staff can set the tables in advance. Moreover, customer will
Table d’hôte –
get quick service, but customer may get limited choices. The food
costing for this menu is lower as portion of serve is controlled. For
this less skilled staff hired for limited period of time

Bistro style This menu has cheaper food cost because of simplicity of the dish and
also has higher revenue due to fast service times. It is also not
possible to charge high price.

8. What are the typical features of the following menus?

Static Menus These types of menus change rarely and provide the same variety of food
every day. Fast food outlets, restaurant chains, and institutional catering
use static menus for ease of production, quality control measures, and
customer expectations. For instance, fried chicken at KFC or a hamburger
at McDonald's will be the same whether it is in Melbourne or Cairns.

Specials Menus Special menus are those which are fixed price menu, but on a special
specific offer which diners can choose.

Cycle Menus The cycle menu is a series of menus that is repeated over a specific
period of time, such as 4 weeks. The menu is different each day during
the cycle. And, at the end of the cycle, the menu is repeated . Cycle
menus save time and allow menu planners to offer a variety of menu
selections.

9. What are the advantages of cycle menus? Where would cycle menus ideally be used?
Cycle menus are made to be repeated after regular interval of time. To illustrate, a
hospital might have 21 days cycle, after which time the menu will be repeated. The main
benefit of using cycle menus is training and cost issues.
1. less experienced staff can easily produce the menu after one cycle
2. It allows accurate food costing
3. The customers do not realise easily about the repetition of the cycle
4. These menus can be adjusted on the basis of seasons
5. These menus are ideal for resorts, cruise ships, institutional catering and any situations
where you donot get repeat customers.

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10. What are the advantages of a table d’hôte menu? What are the advantages if a
combination of table d’hôte menu and à la carte menu is used in an establishment?

The main benefit of a d'hote menu is that it can be purchased accurately according to the
standard recipes and portion sizes. Hence, numerous people can be served in a limited
time span and also less skilled staff can be involved.
The combination of an a la carte menu and a table d'hote menu can be cost-effective for
the establishment and also allows for selling by-products from preparation. By doing this,
customer not only gets an attractive price menu but also gives an excellent option for the
kitchen to reduce food cost an increase profit margin.

11. List 5 different types of menus which are traditionally used in larger establishments in
the hospitality industry:

The five different menus that are used traditionally used in larger establishment in
hospitality are:
1. a lacarte
2. Static
3. du jour
4. Cycle
5. Fixed menus

12. What is the purpose of breakfast buffets? What are the advantages of using a buffet
set-up for breakfast?
Breakfast buffets are mostly used in hotels and guest houses where a large number of people
can have their breakfast. The food items are displayed in different sections and vary from
continental food to hot cook food which a person can choose according to his preference.
Moreover, the beverages are also included in the buffet that is self-service except for tea and
coffee which are poured by staff.

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13. Which aspects should be considered when serving cocktail foods for a function? What
are the potential economic benefits of cocktail foods?
The cocktail food is bite-size food so that person can put the item in his mouth in one bite.
It can be served as cold and hot. Moreover, it can be prepared by any number of
commodities and offers to utilize small food items like trimmings and off cuts. The items
should not have any bones or skewers so that person can easily chew it.

14. Generating menu ideas must be a planned process. List 6 key aspects which must be
considered:

1. Before creating meals, the head chef must confer with other cooks.
2. The menu must reflect the type of restaurant, such as an Indian, Chinese, or Australian
restaurant, among others
3. The meals must take domestic and foreign tourists' requirements into account
4. The menu must take into account whether things can be accomplished given the
available time and equipment
5. The meu needs to be prepared for a certain event, such as a wedding, birthday, new
year's, etc.
6. The menu needs to take consumers' sound nutritional knowledge into account, such as
hospital patients and pregnant women etc.

15. List 5 nutritional aspects which should be considered when planning menus for
children and adolescents according to the Australian Guide to Healthy Eating include:
1. Plenty of vegetables, including different types and color, and legumes/beans
2. Fruit
3. Grain (cereal) foods, mostly wholegrains and high cereal fiber varities such as breads,
cereals, rice, pasta, noodles, polenta, couscous, oats, quinoa, and barley
4. Lean meats and poultry, fish, eggs, tofu, nuts, and seeds, and legume/ beans
5. Milk, yoghurt, cheese and/ or their alternatives, mostly reduced fat milks are not suitable
for children under the age of 2 years before creating meals, the head chef must confer with
other cooks
6. The menu must reflect the type of restaurant, such as Indian, chinese, or Australian
restaurant among others
7. The meals must take both domestic and foreign tourists requirement into account
8. The menu must take into account whether things can be accomplished given time and
equipment
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16. Which details for the following aspects of dishes must be considered when planning
and writing a menu?

Colour provides a wide range of colour with in each dish and within menus. Consider
that the " eye eats first and you never get a second chance at a first impression

Texture – Vary the texture of the product within menus and on the individual plate.
Soft, crunchy crisp items create natural contrasts and enhance the eating
experience

Flavour – Balance your flavours within the menu or on the plate, Spicy items will
dominate the plate and should not be served first if lighter items folllow

Cookery method Avoid using just one cookery method. Serve a grilled steak with fried
potatoes and glazed vegetables or fresh salads. This will also
enhance the taste, flavours and colors

Ingredients – Vary your ingredients as much as possible with in the menu and
individual dishes. This provides for interesting combination and gives a
wide choice to customers

Naming the dish – Explain any foreign and use clear description of ingredients and
cooking methods

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17. The cost of commodities varies. What actions does a chef need to take to maintain or
maximise profits accordingly?

The menu and pricing must also take into account the variations in the cost of food.
According to the seasonal availability and demand prices of vegetables, sea foods, and
vegetables fluctuate. If the demand is high, then the price will increase. For instance,
meat prices will rise during the drought because of fewer supplies, prices of tomatoes
always vary with seasonal availability, and seafood prices are high during the festive
season. A clever chef will always select low-cost, high-quality commodities and
appropriate cookery methods to maximize profits.

18. Answer the followings:

a. What are three ways to assess the success or popularity of your menu items?
a. b. List three (3) sources where you might obtain information on your organisation’s
customer profile and food preferences.

a. The popularity of a menu can be assessed by various ways such as popularity index,
food cost percentage, and menu contribution margin.

b. There are various sources to obtain information on organization's customer profile:

by questionnaire, conducting surveys and Usage of statistics.

19. List 6 impacts which must be considered when planning a menu to ensure profitability:
The following impacts must be considered when planning a menu:
1. Correct ordering
2. Stock controlling
3. Waste minimization
4. Yield testing
5. Food costs
6.Time management
7. Workflow
8. Staff costs

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20. What are the formulae to calculate the following details?

Retail price = Cost of goods + Markup

Markup = Retail price - Cost of goods

Cost of Goods = Retail price - Markup

Margin % = ($Retail - $cost)/$Retail

21. Provide an example on costing a menu. While working on menu costing, you must ensure
that the overall food cost takes into account items with higher and lower food cost
percentages.

Markup usually involves different items depending on their cost. Higher-cost markets have
a lower mark up applied. For example, a lobster is $50 each, but if you cut the lobster in
half and applied 100% markup (double the price), and still left $50 for each sale. However,
lower-cost items have a much higher markup. For example, if the panna cotta costs $0.65
per portion and you sell it for $12.00 then the markup value will be 1750% and the profit
margin will be 94.6%.

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22. Once all menu factors, costs and processes have been established, you will need to write
and finalise the actual menu. Describe 5 considerations when selecting resources,
format, print, style and correct item descriptions:
First of all, menus should be printed professionally because it gives the customer their
initial impression of the establishment and a well-printed menu can bring more money than
the poor one. Based on this, you need to select a fine piece of paper, artwork, and print.
Moreover, the print should be easy to read without any grammatical and spelling errors
which reflects the theme of the restaurant. For instance, if you were in a traditional French
restaurant you should probably use a French name such as chicken Napolitatine or quiche
Lorraine and if the restaurant was Italian it would be written as chicken Napoletana which
is the Italian way of saying it. Similarly, a modern Australian restaurant chooses their
language according to their needs. For example, "an escalope of veal Vienna- style
instead of "Viennese schnitzel".

23. Once a menu has been implemented it is essential to review its success. List 5 options
which could be used:

Once the menus are done it must be read according to the customer point of view
because customer is the main focus of their business input and feedback is very important
for all decision making. the following ways help to gain external feedback:
Formal questionnaire
Informal feedback supplied by staff enquiries
Direct feedback from customers
Suppliers comments
Reviews

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24. Provide an example for each of the following feedback methods:

• Informal feedback
• Direct feedback
• Supplier comments
• Reviews
• Internal feedback

Informal feedback: This type of feedbacks is gained by the service staff when they asked
the guests during service whether they liked the meal or not and then relay this information
to the kitchen staff or manager. This provides accurate data and action can be taken
immediately.

Direct feedback: This feedback is gained by the chef who works in the restaurant after the
main course is served to the guests. This can be scary but also build loyal customers.
Another way of getting direct feedback is through a mystery shopper process where a
report is compelled by an anonymous person about the establishment and this is analyzed
by the management for continuous improvement.

Supplier feedback: This can be done by inviting suppliers for free meals. This allows them
to see what you do with their products and might also be able to alert them about other
products that they can be able to source for you. It also helps to build a relationship
between them.

Reviews: This can be supplied by external bodies such as catering awards, the good food
guide, or Urbanspoon. These may have a reasonable impact on the business in a positive
as well as negative sense.

25. Provide 3 examples of methods which could be used to evaluate the effectiveness of a
menu:
The effectiveness of a menu can be evaluated by the following given method:
Profitability ratio
Social and digital content
Order and bookings

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