centercenter95000950004550034397952500266700Assessment 13700030000Assessment 144000332613025002667004000070000455003439795350003742055SITHKOP015 - D
centercenter95000950004550034397952500266700Assessment 13700030000Assessment 144000332613025002667004000070000455003439795350003742055SITHKOP015 - Design and cost menus
Austin Montenegro
14820
Trainer: Antoine Cheron
3600028000SITHKOP015 - Design and cost menus
Austin Montenegro
14820
Trainer: Antoine Cheron
33909007200900Assessment 1 Research Report
00Assessment 1 Research Report
34112207548880370000
Table of Contents
Step 1: Customer Analysis.2-12
Step 2: Menu Design...13-21
Buffet...13
Ala Carte.14-16
Table De Hote.17-18
Degustation...19-20
Assessment Information
You must achieve a satisfactory outcome for each of the required criteria of this assessment to be deemed satisfactory for this assessment. You must achieve a satisfactory result for the assessments for this unit of competency to achieve a competent result for the unit. If one or more of the assessment results are not satisfactory, you will be Not Yet Competent for this unit.
You may follow the Assessment Appeals process in the Student Handbook (www.academia21.com) if you are not satisfied with:
the assessment result; or
the way an assessment was carried out by your trainer; or
the conditions or structure of the assessment
The student handbook has the steps for reassessment if you receive a Not Yet Competent mark and do not want to appeal.
Reasonable adjustment for assessment
Where students have highlighted Language, Literacy, Numeracy and Digital (LLND) issues reasonable adjustment to the assessment can be made. Should you receive a Not Yet Competent or Resubmit result for the assessment you will be given the opportunity to re-submit your assessment work with any amendments requested by your trainer.
The adjustment may include actions such as:
Student demonstrating knowledge through verbal discussion to identify correct answers
Student demonstrating knowledge through applied skills
Allowing additional time relating to disability
Through consultation amending assessment timeframes
Assistance in the form of the training location to allow easier access
Accessing relevant equipment or aids to assist the student
Adjustments to the assessment methods to cater for any special needs (without effecting the integrity of the outcome)
If a student requests or is identified as requiring reasonable adjustment to the training and assessment process a detailed training and assessment plan including timetables, notes regarding the required adjustments, and any related communications regarding the adjustments must be maintained in the students file.
The RTO Manager must review and authorise any request for reasonable adjustment to ensure that any adjustments and resulting outcomes are not affecting the integrity of the training and assessment process.
Assessment 1 Research Report
Your Task:
In this assessment, you will research and evaluate current emerging food service trends and customer preferences for your target audience. This information will inform the design of menus for four different service styles, catering to the specific needs and preferences of your selected target market.
Step 1- Market Research and Customer Analysis
You must decide on a council/s in which you will be designing your menu Identify your target market by sourcing and evaluating the demographics of the council using the https://profile.id.com.au/ website, which analyses demographic data based on Census results.
Customer Cohort Analysis:
Provide a detailed overview of two (2) different target customer cohorts for the following four (4) service styles:
la carte
Degustation
Buffet (this service style with have a different target market)
Table dhte
For each cohort, include the following information in a tabular format:
Table 1 for A la carte, Degustation & Table d hote menus:
Type of customers Provide a description
Name and population of council
Marysville
Location of the target market (e.g., if the business is situated in a seaside holiday location this would be frequented by families with young children)
Countryside
Age range and percentage (e.g., 35-50 years old and percentage of how many 18+, drinking age)
30-34 years old 5.8%
35-39 years old 4.8%
40-44 years old 2.8%
45-49 years old 5.2%
50-54 years old 5.6%
Employed population
In the labour force- 45.5%
Not in the labour force- 47.7%
Not stated- 7.9%
Gender, percentage of male and female in area (genders have different nutritional needs)
Male- 52.3%
Female- 57.7%
Income (this will create a price point for your menus based on their buying power)
Individual income level: (e.g., a range of the average clienteles wages)
Median weekly income:
Personal- $597
Family- $1390
Household- $1078
Equivalised household income (e.g., a range of the equivalised household income)
Average household income- $1078
Qualification and highest leveling of schooling, give in percentages (e.g., 43% of people are Doctors and hold a Doctorate degree)
Bachelors degree- 23.2%
Advance diploma and diploma level- 9.5%
Certificate 4- 4.4%
Certificate 3- 15.5%
Year 12- 11%
Year 11- 7.1%
Year 10- 7.5%
Year 9 below- 9.1%
Household summary (to analyse food preferences/trends and style of dining)
Couples, lone person, households with children, without children, household sizes, & family blending
Couple family without children- 71.2%
Couple family with children- 19%
One parent family- 8.5%
Ethnicity (Consider nationalities and ethnicity might have influence on customer needs and food or service preferences)
Birthplace (list the top five birthplaces in this council)
Australia- 68.1%
England- 7.6%
New Zealand 2.0%
South Africa 2.0%
India 1.6%
Ancestry (one's family or ethnic descent)
English- 39.7%
Australian- 36.5%
Scottish- 12.8%
Irish- 7.6%
German- 5.0%
Language used at home (list the top five)
English- 84%
Serbian- 1.0%
Punjabi- 1.0%
Hindi- 0,8%
Indonesian- 0.8%
Religion (list the top five religions, e.g., Christianity not their denominations e.g., Catholic, Anglican or Baptist)
Atheist- 42.8%
Anglican- 15.8%
Catholic- 11.0%
Not stated- 11.0%
Uniting church- 11.0%
Employment
Employment status
Working full time- 41.3%
Working part time- 42.7%
Industries (list the top five in this council)
Accommodation- 18.9%
Caf and restaurants- 4.6%
Aged care services- 4.6%
Beef cattle farming- 3.1%
Site preparation services- 2.6%
Occupations (list the top five in this council)
Managers- 16.8%
Tradies- 15.8%
Professionals- 14.8%
Community workers- 14.3%
Labourers- 13.8%
Analyse the data above and briefly describe the target market in which to design three (3) service styles, a la carte, degustation & table d hote.
(e.g., use the information about to inform your price point and ethnicity of the menu as well as style of services they may prefer, formal, informal, family friendly or social table sharing).
According to the data gathered, the most dominant ethnicities in the Marysville council are English and Australian, with that said, suitable cuisine to be derived from the gathered data will be western cuisine.
Since I want to put some diversity and to consider the fact that people will always want something else and stronger flavours from Asia are now being embraced by the west, Im also going to put in Chinese. Cuisine that will be concluded from the gathered data will be western-Chinese cuisine.
The most dominant group age in the council of Marysville is 30-34 years old with female population being the most dominant which may also be put into consideration when coming up with dishes.
After analysing the data what social preferences might your customers have:(e.g., environmentally sustainable/organic/free trade produce, vegetarian or vegan diets, or alcohol consumption, fitness levels will often influence potential customer food choices).
Since Marysville is in the countryside, it is ideal to consider sustainable produce to lessen transportation of goods costs. 72% of the population of Marysville are also considered healthy so it should be fine to come up with alcoholic beverages or deep-fried dishes.
What current or emerging food trends are you using in your A la carte, Degustation & Table d hote menu (e.g., provide a hyperlink if applicable, social media, popular TV programs, shared eating, festivals or major events, trade shows, sales data, magazine, your own experiences of dining out).
A la carte
- technology integration
- plant-base innovations
Degustation
- technology integration
- plant-base innovations
Table d hote
- technology integration
- plant- base innovations
After analysing the data what cuisine are you going to use in the establishment:
According to the gathered data, Western-Chinese cuisine will be ideal to be used.
After analysing the data what menu design used in the establishment: (e.g., QR codes. Blackboard menu, printed placemats) what operational constraint might influence this
Since the population of people aged 50 years old and older is high, blackboard menu should be present and to go along the trend, qr code menus will also be implemented.
Table 2 for buffet menus:
Type of customers Provide a description
Name and population of council
Marysville
Location of the target market (e.g., if the business is situated in a seaside holiday location this would be frequented by families with young children)
Countryside
Age range and percentage (e.g., 35-50 years old and percentage of how many 18+, drinking age)
30-34 years old 5.8%
35-39 years old 4.8%
40-44 years old 2.8%
45-49 years old 5.2%
50-54 years old 5.6%
Employed population
In the labour force- 45.5%
Not in the labour force- 47.7%
Not stated- 7.9%
Gender, percentage of male and female in area (genders have different nutritional needs)
Male- 52.3%
Female- 57.7%
Income (this will create a price point for your menus based on their buying power)
Individual income level: (e.g., a range of the average clienteles wages)
Median weekly income:
Personal- $597
Family- $1390
Household- $1078
Equivalised household income (e.g., a range of the equivalised household income)
Average household income- $1078
Qualification and highest leveling of schooling, give in percentages (e.g., 43% of people are Doctors and hold a Doctorate degree)
Bachelors degree- 23.2%
Advance diploma and diploma level- 9.5%
Certificate 4- 4.4%
Certificate 3- 15.5%
Year 12- 11%
Year 11- 7.1%
Year 10- 7.5%
Year 9 below- 9.1%
Household summary (to analyse food preferences/trends and style of dining)
Couples, lone person, households with children, without children, household sizes, & family blending
Couple family without children- 71.2%
Couple family with children- 19%
One parent family- 8.5%
Ethnicity (Consider nationalities and ethnicity might have influence on customer needs and preferences)
Birthplace (list the top five birthplaces in this council)
Australia- 68.1%
England- 7.6%
New Zealand 2.0%
South Africa 2.0%
India 1.6%
Ancestry (one's family or ethnic descent)
English- 39.7%
Australian- 36.5%
Scottish- 12.8%
Irish- 7.6%
German- 5.0%
Language used at home (list the top five)
English- 84%
Serbian- 1.0%
Punjabi- 1.0%
Hindi- 0,8%
Indonesian- 0.8%
Employment
Employment status
Working full time- 41.3%
Working part time- 42.7%
Industries (list the top five in this council)
Accommodation- 18.9%
Caf and restaurants- 4.6%
Aged care services- 4.6%
Beef cattle farming- 3.1%
Site preparation services- 2.6%
Occupations (list the top five in this council)
Managers- 16.8%
Tradies- 15.8%
Professionals- 14.8%
Community workers- 14.3%
Labourers- 13.8%
Analyse the data above and briefly describe the target market in which to design one (1) service style, the buffet.
(e.g., use the information about to inform your price point and ethnicity of the menu as well as style of services they may prefer, formal, informal, family friendly or social table sharing)
According to the data gathered, the most dominant ethnicities in the Marysville council are English and Australian, with that said, suitable cuisine to be derived from the gathered data will be western cuisine.
Since I want to put some diversity and to consider the fact that people will always want something else and stronger flavours from Asia are now being embraced by the west, Im also going to put in Chinese. Cuisine that will be concluded from the gathered data will be western-Chinese cuisine.
The most dominant group age in the council of Marysville is 30-34 years old with female population being the most dominant which may also be put into consideration when coming up with dishes.
After analysing the data what social preferences might your customers have:(e.g., environmentally sustainable/organic/free trade produce, vegetarian or vegan diets, or alcohol consumption, fitness levels will often influence potential customer food choices).
Since Marysville is in the countryside, it is ideal to consider sustainable produce to lessen transportation of goods costs. 72% of the population of Marysville are also considered healthy so it should be fine to come up with alcoholic beverages or deep-fried dishes.
What current or emerging food trends are you using in your buffet menu (e.g., provide a hyperlink if applicable, social media, popular TV programs, shared eating, festivals or major events, trade shows, sales data, magazine, your own experiences of dining out).
Buffet
- live grilling
- technology integration
After analysing the data what customers food preferences: (e.g., hot food, large portions, ethically sourced produce, or nationality preferred, fast food or trying new food trends).
Hot food should be served as a default, according to the gender and population along with the ethnicity statistics, large portions should be served.
After analysing the data what cuisine are you going to use in the establishment:
According to the gathered data, Western-Chinese cuisine will be ideal to be used.
After analysing the data what menu design used in the establishment: (e.g., QR codes. Blackboard menu, printed placemats) what operational constraint might influence this.
Since the population of people aged 50 years old and older is high, blackboard menu should be present and to go along the trend, qr code menus will also be implemented.
Step 2. Menu Design
Design four (4) different menu types to meet the organizational service style, cuisine, and customer preferences based on your answers in Step 1:
la carte must be a seasonal menu which must include 3 entres, 3 mains & 3 desserts
Degustation Portions must reflect this classical style of dining. Must contain at least five (5) courses.
Buffet a daily buffet menu with a variety of dishes from Salads, condiments, breads, mains including vegetarian options and desserts etc.
Table dhte two (2) options at each course (2 entre, 2 mains, 2 desserts)
Instructions for designing the menus:
Provide a description of each dish (e.g., "Fish & Chips: Tempura battered snapper with house-cut redback chips and a chili aioli"). Ensure variety on each menu, incorporating different textures, cooking methods, and visual appeal.
Write menu content following classical conventions (e.g., a Wiener Schnitzel must use veal; if pork or chicken is used, it must refer to pork/chicken Schnitzel "Vienna Style"). Include common menu descriptions for dietary requirements (e.g., GF - Gluten Free, V - Vegetarian).
Each menu type must have different formatting, including font size, font style, dish images, and graphic design.
The menu types must reflect the service style (e.g., images of dishes are not appropriate for a degustation menu).
Please ensure that all aspects of the assessment are completed thoroughly and professionally.
A buffet is a dining style where a variety of food dishes are presented on a table or a series of tables, allowing guests to serve themselves at their own pace. Buffets can feature a wide range of cuisines and dishes, from appetizers and main courses to desserts and beverages.
Key characteristics of a buffet include:
Self-Service: Guests choose what they want to eat and how much, often using serving utensils provided at each dish.
Variety: Buffets typically offer a diverse selection of foods to cater to different tastes and dietary preferences.
Informal Dining: Buffets are often more casual than traditional sit-down meals, allowing guests to mingle and enjoy their food in a relaxed atmosphere.
Flexible Portions: Guests can take small or large portions of their favorite dishes, making it easy to sample a little bit of everything.
Buffets are popular for events such as weddings, parties, and corporate gatherings, as they provide a convenient and satisfying way to feed a large group of people.
la carte is a dining style where each dish is ordered and priced individually from the menu, rather than being part of a set meal or buffet. This approach offers guests greater flexibility and the ability to customize their dining experience according to their preferences.
Key Features of La Carte Dining:
Individual Pricing: Each item on the menu has its own price, allowing diners to select exactly what they want without committing to a full meal or fixed price.
Customizable Choices: Guests can mix and match appetizers, entrees, and desserts based on their tastes, dietary needs, and appetite.
Focused Presentation: Dishes are often thoughtfully prepared and plated, showcasing the chefs creativity and culinary skills.
Seasonal and Special Items: la carte menus may highlight seasonal ingredients or unique chef specialties, providing a dynamic dining experience that can change frequently.
Pace of Dining: Diners can take their time ordering and enjoying each course, allowing for a more leisurely meal.
Table d'Hte is a dining style that features a fixed menu with a set number of courses at a predetermined price. Unlike la carte dining, where guests choose each dish individually, table d'hte provides a curated selection of dishes, typically offering a complete meal experience.
Key Features of Table d'Hte:
Fixed Menu: The meal includes a limited number of courses, usually ranging from two to five, with specific dishes chosen by the chef.
Set Price: Guests pay a single price for the entire meal, making it an economical choice for a multi-course dining experience.
Streamlined Service: With a predetermined menu, service can be more efficient, allowing for a smoother dining experience for both guests and staff.
Seasonal and Chef-Driven: The menu often highlights seasonal ingredients and chef specialties, offering diners a taste of the restaurants culinary creativity.
Social Dining Experience: Table d'hte can encourage a communal atmosphere, as guests enjoy the same menu and often share in the experience of each course.
Dgustation is a culinary experience that features a series of small, thoughtfully crafted dishes served in succession, allowing diners to savor a variety of flavors and textures in one meal. Often considered a highlight of fine dining, a dgustation menu is designed to showcase the chef's creativity and skill, as well as the quality of the ingredients used.
Key Features of Dgustation:
Multiple Courses: A typical dgustation menu consists of anywhere from five to fifteen small courses, each offering a unique taste experience.
Chefs Selection: The menu is often curated by the chef, highlighting seasonal ingredients, innovative techniques, and signature dishes that reflect the restaurant's culinary philosophy.
Tasting Portions: Each dish is served in small portions, allowing diners to enjoy a wider range of flavors without feeling overly full.
Pairing Options: Many dgustation menus offer wine or beverage pairings, enhancing the flavors of each dish and providing a complete sensory experience.
Artful Presentation: Each course is meticulously plated, often resembling a work of art, inviting guests to appreciate not only the taste but
Marking Guide
Assessment 1 - Research Report Not Attempted
Not Attempted
Not Satisfactory
Not Satisfactory
Satisfactory
Satisfactory
Comments
0 1 2 SITHKOP015 - Design and cost menus
Identify target markets through sourcing information - The type of customer relevant for the menu/establishment is evaluated through collecting data Identify customer requirements basic outline of customer cohort through demographics, your target market Identify target markets - Service style(s) & menu types are indicative of the customer group identified Analyse customer data make an evaluation on customer preferences must include current trends and food service trends Develop menus - The menu contains the number of dishes/choices as per instruction relevant for the menu type Develop menus - The dishes provided use a seasonal variety where relevant Develop menus - The methods of cookery used for the dishes within one menu type provide variety and repetitions are avoided Develop menus - when developing the menu design analyse operational constraints
Develop menus - The menus are suitable for the target group identified in table one (1) and table two (2)
Write menu content - The menu/dish is written in an appealing way, creating interest
Write menu content - Classical dishes use correct conventions and match the cuisine (e.g., a Wiener Schnitzel must use veal; if pork or chicken is used it must refer to pork/chicken Schnitzel Vienna Style)
Write menu content - include common menu descriptions for dietary requirements e.g., GF- Gluten Free, V Vegetarian etc. Write menu content - The key features in each dish/menu are clearly listed
Write menu content - The correct culinary terms are used and explained where relevant
centercenter95000950004550034397952500266700Learners Assessment Guide3700030000Learners Assessment Guide44000332613025002667004000070000455003439795350003742055SITHKOP015 - Design and cost menus
3600028000SITHKOP015 - Design and cost menus
33917387202411Assessment 2 Project
00Assessment 2 Project
34112207548880370000
Assessment Information
You must achieve a satisfactory outcome for each of the required criteria of this assessment to be deemed satisfactory for this assessment. You must achieve a satisfactory result for the assessments for this unit of competency to achieve a competent result for the unit. If one or more of the assessment results are not satisfactory, you will be Not Yet Competent for this unit.
You may follow the Assessment Appeals process in the Student Handbook (www.academia21.com) if you are not satisfied with:
the assessment result; or
the way an assessment was carried out by your trainer; or
the conditions or structure of the assessment
The student handbook has the steps for reassessment if you receive a Not Yet Competent mark and do not want to appeal.
Reasonable adjustment for assessment
Where students have highlighted Language, Literacy, Numeracy and Digital (LLND) issues reasonable adjustment to the assessment can be made. Should you receive a Not Yet Competent or Resubmit result for the assessment you will be given the opportunity to re-submit your assessment work with any amendments requested by your trainer.
The adjustment may include actions such as:
Student demonstrating knowledge through verbal discussion to identify correct answers
Student demonstrating knowledge through applied skills
Allowing additional time relating to disability
Through consultation amending assessment timeframes
Assistance in the form of the training location to allow easier access
Accessing relevant equipment or aids to assist the student
Adjustments to the assessment methods to cater for any special needs (without effecting the integrity of the outcome)
If a student requests or is identified as requiring reasonable adjustment to the training and assessment process a detailed training and assessment plan including timetables, notes regarding the required adjustments, and any related communications regarding the adjustments must be maintained in the students file.
The RTO Manager must review and authorise any request for reasonable adjustment to ensure that any adjustments and resulting outcomes are not affecting the integrity of the training and assessment process.
Assessment 2 Project
Your Task:
Costing menus for profitability
Develop a comprehensive menu costing analysis to determine the net production costs and establish appropriate markup procedures to achieve desired profit margins. This analysis will involve utilising Standard Recipe Cards (SRCs) to itemise ingredients and calculate yield costs.
Step 1: Menu costing a minimum of 25 dishes.
Utilise the provided Excel Standard Recipe Card (SRC) templates on the LMS. Each SRC should adhere to the following guidelines:
Incorporate a budgeted Selling Price (SP) based on the menu styles developed in Assessment 1, ensuring a Food Cost Percentage (FC%) of no more than 30%, inclusive of 10% GST.
Include pictures of the recipe.
Formulate recipes for 10 servings, with the SP costed per head.
Use the provided formula to set the budgetary constraints for the selling price. All formulas must be completed in the Excel file.
Budgeted selling price (SP) range for each menu style based on target market in assessment 1:
A la carte & Table d'hote: Entre $15 - $25, Mains $30 - $45, Desserts $15 - $25.
Degustation: $150 per head (ph) for five courses.
Buffet: $65 per head (ph).
Food Cost Percentage % , when selling price is set
FC% = Production Cost (PC) / Selling Price (SP) 100
G.S.T. adding:
If you want to add GST to the current price (subtotal) of a product or service,multiply the amount by 0.1 (or 10%), to give you the value of the G.ST. Add this 10% to the subtotal to get total price.
Alternatively, if you want the total price, multiply the original price (subtotal) by 1.1 (110%)
Commodity price list
A basic commodity price list has been provided, but you will need to add additional items and review the prices. Automate your ingredient costing in all SRCs by using the VLOOKUP function with this commodity list.
Step 2: Yield test template provided on LMS, a minimum of four
Provide a minimum of four Yield Test templates (one from each menu style) for the following main food groups: fish, meat, fruit, and vegetables.
Step 3: Menu costing summary for each menu/dish must include the following:
Profit margins and mark-up procedures
Food cost and retail price
Please ensure that your work adheres to the guidelines outlined above and submit your completed analysis by the designated deadline.
Buffet menu example below:
Therefore, we get a mark-up in price on a buffet of 939.26%.
That means for every dollar the business spends on the buffet ingredients, the
business gets $9.39 back in sales.
Then other financial operating costs need to be paid for the net profit.
Marking Guide
Assessment 2 - Project Not Attempted Not Satisfactory Satisfactory Comments
0 1 2 SITHKOP015 - Design and cost menus
Cost menus - Each commodity is listed in a standard recipe card with standard measurements identified
Cost menus - The yield test values are established in a yield test sheet
Cost menus - The correct formulas are used to calculate yields and net costs
Cost menus The correct formula is used for Selling Price
Cost menus using the commodity price list to automate individual ingredient cost Cost menus - The correct formulas are used for adding GST
Cost menus - The food cost for each dish does not exceed 30%
Cost menus GST is added to sale prices and menu are indicative of this
Profitability - The profitability/maximum for each dish or menu is identified through menu costing summary on each recipe
