SITHKOP002_V2 C TASK-1

Question 1
Complete
Mark 1.00 out of 1.00

Question text

Research information about your workplace or training environment’s cuisine, menu and
service style.

Category Organisational information

Style of cuisine  Modern Australian

Menu style  à la carte

Service style  table service

Sequence of courses   Entree, main course, and dessert.

Comments

Comment:

Question 2
Complete
Mark 1.00 out of 1.00

Question text

Develop a profile of your workplace or training environment’s customers. List the

sources of organisational information you used to develop this profile.

Sources of
Profile category Profile information customer profile
information
Age range  16-29  Customer surveys
and questionnaire
Gender  Male and female

Income level and/or  600$ - 1800$ per week

buying power

Social and cultural  veg/ non veg

background

Comments

Comment:

Question 3
Complete
Mark 1.00 out of 1.00

Question text

Based on your current menu, what are your customers’ food preferences? Use
organisational documents, POS or other computer systems and manual or
computerised reports to complete the table.
If your workplace or training environment’s menu does not match the headings
provided, please modify heading to reflect your menu structure. Attach one copy of each
type of organisational information used to identify customer preferences to this
assessment.

Food preferences Organisational information

First course / Main course / Dessert / sweet

entrée meal item

Highest selling / most  Natural oyster Zucchini fritters.  Cheesecake

popular menu item

Lowest selling / least  Mixed seafood  Sweet potato  Brownie

popular menu item platter broccoli and
zucchini mash