SITHKOP002_V2 SHORT QU

Question 1
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List three sources where you might obtain information on your organisation’s customer
profile and food preferences.

1. Customer surveys
2. Interview customers 
3. Sales data 

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• Current database • Customer interviews • Customer surveys • Sales data

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Question 2
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What is the profile of customers in your workplace or training environment? Include the
following in your response.

Age- 
Gender- 
Income range- 
Buying power- 
Social and cultural background- 
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Age- child to older people
Gender- Any
Income range- Middle
Buying power-  middle
Social and cultural background- the Australian customer coming as a couple,
friends or family

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Question 3
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Analyse last month’s entrée sales data from this inner city restaurant.

Seared Deep-fried Grilled

Week ending Ceviche
scallops calamari prawns

9/11/20XX 430 134 334 355

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 -   38.62
Deep-fried calamari - 8.47
Grilled prawns - 25.31
Ceviche - 27.54
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Seared scallops            38.62%
Deep-fried calamari      8.53%
Grilled prawns               25.31%
Ceviche                        27.54%

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Question 4
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Based on your sales data analysis of customers’ food preferences in Q3, which of the
restaurant’s entrées would you replace?

Calamari
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The deep-fried calamari
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Question 5
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Question text

Based on the types of entrées offered on the menu in Q3, what is the restaurant’s
organisational service style and cuisine.

Fine dining
Seafood.
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Question 6
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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.

(c) ///////////////
(c) Gravlax of Atlantic salmon on a bed of fresh mesclun leaves drizzled with pomegranate
balsamic dressing. 
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Question 7
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Which of the following main courses would deliver the highest yield while at the same
time meeting your customers’ preferences?
(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.

(b)/////////// (b)     Vegie delight

Goat cheese tortellini, date purée, brown butter almonds and broccolini (V).

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Question 8
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What type of menu would suit a wedding reception?

Function menu
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Question 9
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What type of menu would suit a prison?

Cyclical menu
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Question 10
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What type of menu would you prepare for a fast-food restaurant that serves Mexican
cuisine?

A la carte
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Question 11
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Question text

Identify four ways you can achieve nutritional balance in your dishes or food production
items.

1. Vary the cook methods. 
2. Vary ingredients. 
3. Use delicacies and seasonally available ingredients.
4. Provide nutritional value

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Question 12
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What documents can you use to identify the purchase price or cost per unit           of
each ingredient?

Supplier Invoices price list

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Question 13
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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
one.

1. Weight: Meat, fish, vegetables, fruits are usually weighed in

grams (g) or kilograms (kg).
2. Volume: Liquids such as juice, milk, stock are usually
measured in milliliters (ml) or liters (L). 
3. Count: Some ingredients you need to count include items
such as sausages, eggs, hash brown patties, slices of bread. 

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·         Weight: meat, fish, vegetables, fruit are usually weighed in grams (g) or
kilograms (kg).
·         Volume: liquids such as juice, milk, stock is usually measured in millilitres (ml)
or litres(L).
·         Count: sausages, eggs, hash brown patties, slices of bread, etc.

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Question 14
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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.

Yield % = Edible portion quantity (EP)/ As purchased quantity(AP)

 9kg / 10 kg x 100= 90%
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Edible portion quantity (EPQ) ÷ as purchased quantity (APQ) ×100
= yield % 9 kg ÷ 10 kg ×100
= 90%
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Question 15
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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 using the butcher’s test. Show how you arrived at
this figure.

Yield %= Edible portion quantity (EPQ) / As purchased quantity (APQ)

6kg/10 kg x 100= 60%
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EPQ ÷ APQ ×100 = yield % 6 kg ÷ 10 kg ×100 = 60%
 
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Question 16
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Calculate the usable trim % of the chicken using the butcher’s yield test. Show how you
arrived at this figure.

Usable trim %= Usable trim weight/ As purchased quantity (APQ) x 100

2.5 kg /10 kg x 100= 25%
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 Usable trim weight ÷ APQ ×100
= usable trim % 2.5 kg ÷ 10 kg ×100
= 25%
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Question 17
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Calculate the waste % of the chicken using the butcher’s yield test. Show how you
arrived at this figure.

waste % = Waste trim weight / As purchased quantity (APQ) x 100

1.5 kg/10 kg x 100 = 15%
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Waste trim weight ÷ APQ ×100
= waste % 1.5 kg ÷ 10 kg ×100
= 15%
 

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Question 18
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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.

Cost
Purchase Purchase
Ingredients Qty Unit
unit unit price Total
Yield
cost

Asparagus 150 g 1 kg $5.95 75% $1.19

Formula 1
Purchase weight = Quantity required / Yield%
150 / 75 x 100 = 200g
Formula 2
 usage % = Purchase weight / purchase unit x 100
 200g / 1000 g x 100 = 20%
Formula 3
actual food cost = Purchase unit cost x usage %
$5.95 x 20 / 100 = $1.19
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Formula 1
Quantity required ÷ yield % = purchase weight
150 g ÷ 75 = 200 g

 Formula 2
Purchase weight ÷ purchase unit ×100
= usage % 200 g ÷ 1,000 g ×100
= 20%
 
 Formula 3
Purchase unit cost ×usage % = actual food cost
$5.95 ×20% = $1.19
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Question 19
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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.

selling price = Food cost per portion x100 / Standard food cost% 

$7.22 x100 / 28%= $25.79
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Food cost perportion×100÷Standard food cost %=$Selling price
$7.22 ×100 ÷ 28 = $25.79
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Question 20
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Use your knowledge of hospitality and catering industry desired profit margins, mark-up
procedures and rates to assess the cost-effectiveness of these dishes.

Food
Portion Food Raw selling Adjusted
Dish name Section cost
size cost % price selling price
/portion

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?
 Orange cake
Which item would you consider replacing based on desired profit margins?
Profiteroles
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Which dish provides the highest yield, is marked up the most and is the most
profitable?
Orange cake
Which item would you consider replacing based on desired profit margins?
Profiteroles
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Question 21
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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.

Grilled Tasmania Snapper with rustic garden vegetable and lemon citrus beurre blanc.
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Grilled fresh and local snapper fillet serve with homemade lemon butter sauce accompany with
colorful seasonal vegetables.
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Question 22
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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.

 
The main difference between a la Carte and table d hote is that the à la Carte is a menu
type having a wide variety of courses that are individually priced whereas the table
d’hôte is a menu type usually with a set number of courses, all for a set price. à la Carte
menu offers a wide variety of choices, the customer can select any dish of his/her
preference and pay accordingly. On the other hand, table d’hote menu offers limited to
the set options in table d’hôte and has to pay the whole amount of the set price for the
offered course.
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Question 23
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Identify the typical characteristics of menus you need to keep in mind when writing
menu content and formatting your menu.

 Name of the establishment

 Menu courses or selections
 Price
 Name of the dish
 Description of the dish
 Inclusions 

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1. Key ingredients
2. Special qualities of ingredients
3. Geographical descriptors
4. Application of sauces and garnishes
5. Cuisine style
6. Cooking method
7. Portion or cut
8. Colour, texture, flavour, size and serving temperature

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Question 24
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Seasonal products and commodities influence menu content. Explain how to deal with
this.

You should change your menu according to the seasons. You can add seasonal dhses
to your menu. 
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Change the menu seasonally or make an individual seasonal dishes menu and attached it with
the original menu.
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Question 25
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What are four ways you can get ongoing feedback from customers and others to
improve menu performance.

1. Hold regular staff meetings that involve menu suggestions.

2. Ask staff for menu item suggestions.
3. Talk with the customer to check that they're satisfied. 
4. Discuss customer satisfaction issues with employees during
the course of each business day.

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1. Kindly talk to the customer to check their satisfaction.
2. Discuss the customer satisfaction with the employees after every business course
has finished.
3. Listen to the suggestions and complaints from customers and make the change.
4. Conduct customer satisfaction surveys.

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Question 26
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List three ways you can assess the success and popularity of menu items.

 popularity index.
 customer surveys.
 sales data.

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1. Popularity index: Calculating popularity index helps you work out which menu items
are the most popular.
2. Sales data: Sales data are compiled with electronic cash register or physical counts
at the end of every service period. The sales data gives you valuable insight.
3. Customer surveys

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Question 27
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What is a customer survey and how can it help you?

Customer surveys are a method of getting consumer feedback. They help companies
measure satisfaction, perform market research, and gauge expectations. Customer
satisfaction surveys give you the insights you need to make better decisions. This
information will help you improve your product and strengthen your brand over time.
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Customer survey is basically a method of collecting the satisfaction of the customers about the
services or products that the organisation provides. Customer survey can exactly point out what
do the customers like and unlike. It can help the organisation find out which part of service they
are lacking of and develop a strategy to fulfil it.
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Question 28
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Match the menus to the food outlet’s service style.

Select from the following options: fast food, fine dining, casual dining, bistro dining, café.

Menu Food outlet service style

Disposable paper placemats  Fast food

This small café changes its menu often and  cafe

writes selections onto a blackboard.
Flip stand in the centre of the table.  casual dining

A single laminated A4 sheet of paper with the   bistro dining

menu printed on the front and back.

Stylish print bound in a leather folder.  fine dining

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Question 29
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Describe the key features and inclusions of the following types and styles of menus.

À la carte-

 each menu item is individually priced.

 There are three courses.
 There are several dishes to choose from in each course,
allowing customers to select based on appetite and budget. 
 Traditionally the dishes of a single portion style (rack of lamb,
steak, side of the duck, etc.)

Table d’hote (set menu)-

 The price is fixed (even if a customer doesn't it all courses). 

 it's a set menu (usually of three courses) which forms a
complete meal. 
 there are usually two (sometimes three) dishes to choose
from within each course. 

Function-

 As in the table d'hote, there's a set of menus at a set price.

However, the cost isn't listed on the menu as the host usually
pays for everyone.
   sometimes a function menu offers diners a choice between
two options, or two meals are served alternated around the
table.
 Sometimes there is no choice at all.

Cyclical-

 An organized series of set menus that rotate from day to day

or week to week.
 caters for all meals period throughout the day (breakfast,
morning tea, lunch, afternoon tea, dinner, and supper).
  the cycle period repeats itself after the set time.
  provides a variety and a nutritionally balanced diet when
catering to a captive audience or repeat clientele.

Buffet-
 This is a list of hot and cold food on displays for self-service or partially assisted
service.
Degustation-
 this five to the ten-course set menu is an alternative to a la carte. it offers a small taste
of many different items at a set price.
Ethnic-
It is used for a function, event, or festival with an international flavor.
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À la carte
An à la carte menu lists individual prices for each item. While prices tend to be higher,
there is more flexibility to a la carte menus. Customers can individually select products
and combine them in whatever way they wish. A baked potato on a menu is an example
of a la carte item. The set meals typically cost much less than the same items that a la
carte is common to all restaurant-goers.
Table d’hote (set menu)
A table d'hote menu is a menu offering a range of appetizers, entrances and desserts at
a set total price. It's the set menu which gives the most freedom. A common table d'hote
setup has a diner that chooses an appetizer with two options, an entrance with two or
three options and a dessert with two options. It is a menu that prices multi-course meals
at such a predefined overall cost, only with some few choices. A menu like that could be
considered appropriate fix. The terms established with meal, which include set menu,
have been frequently found. For those other electives’ individuals may still primarily put
the cutlery upon the table.
Function
Function menu means a meal served as a special occasion in a room set aside for
those purposes and usually for a large number of people.
Cyclical
A Cyclic menu is a menu consisting of a fixed variety of variations of meal which rotate
over a specified period of time. For instance, claim there are seven main types of food
consumed at the school. A cycle menu's key benefits are nutritious dinners, time
savings, enhanced cost management and more efficient monitoring and education.
Buffet
A buffet is indeed a food-service technique that serves food in either a public location
where if the restaurants nourish themselves. The main feature of the multiple buffet
setups though is that the guests would view the real food then select the dishes they
would like to enjoy immediately, and that in addition they also might decide how much
they eat the food. Buffets being perfect for seating vast numbers of people with one
session, and therefore are sometimes used in social settings, corporate events or public
events.
 Degustation
A degustation menu is in its simplest form a menu put together for tasting. It can
sometimes comprise of up to 20 courses where you will be given a selection of fine food
to sample. More often than not these menus are matched with quality wine that will
complement each course.
 Ethnic
Ethnic menu can be semi à la carte or à la carte. An ethnic menu offers food items that
are representative of the particular cuisine from a particular region or country. The food
price can be ranged from moderate to high.

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Question 30
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To ensure the success of your menus, you must begin by analysing your customer base
and their food preferences. List three questions you might ask to confirm their
preferences. 

1. Do they want fast or slow food?

2. Do their taste changes according to season? 
3. What influences them? 

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1.Do you have any food allergies towards any ingredients like nuts or milk?
2.Do you have any dietary restriction like in diabetes, celiac, Kosher or halal?
3.Do you have specifications or restrictions regarding any sausages?
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Question 31
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Can you identify the customers’ food preferences? Match the menu items to the
following customers based on their characteristics.

 Middle income couples with children

 Affluent business couples with high buying power
 Conservative pensioners on a budget
 University students with low buying power and little time

Record your answers in the table provided.

Menu Customer

Early bird special!       8.95

Soup of the day  Conservative pensioners on a
Choice of salad or bread roll budget

Includes cuppa and cake

Seared scallops on sautéed potato &

parmesan gnocchi with chanterelles &
 Affluent business couples with high
garlic sauce                             34.00
buying power
Aged rump of wagyu beef with sautéed
mushrooms, pomme mousseline, red
wine & shallot sauce                                 
37.00

Steak and chips with salad     14.95


Grilled vegetable wrap                       
o Middle income couples with
8.95 children
Mini fish and chips                    4.50

Classic burger and chips        5.95

Quarter chicken and chips      5.95  University students with low buying
power and little time
BBQ chicken and bacon roll   4.95