Plan and cost recipes

SITHKOP010

Plan and cost recipes

1311910280035

Final Assessment Task 2

Student Name

Student ID

Unit Name

Practical Date

Trainer Name Submission Date Student Declaration

Student Plagiarism Declaration: By submitting this assessment to the college, I declare that this assessment task is original and has not been copied or taken from another source except where this work has been correctly acknowledged. I have made a photocopy or electronic copy or photograph of my assessment task, which I can produce if the original is lost.

I confirm that the purpose and procedures of this assessment task has been clearly explained to me.

I confirm that I have been consulted about any special needs I might have in relation to the assessment process.

I confirm that the criteria used for this assessment has been discussed with me, as have the consequences and possible outcomes of this assessment.

I confirm I have accessed and understand the assessment information as provided in the Training Organisations Student Handbook.

I confirm I have been given fair notice of the date, time, venue and/or other arrangements for this assessment.

I confirm that I am ready for assessment.

Student Signature: ___________________________________

Assessment Task 2 - Project

Assessment Overview

This workplace assessment requires you to plan and cost recipes for different menu types.

This assessment is divided into three tasks:

Task 1: Plan Dishes Based on Customer Preferences

Task 2: Develop Menu

Task 3: Adjust Dish Recipes

You are required to complete the assessment tasks in an operational business environment. This can be an industry workplace; or an industry-realistic simulated environment.

Each task comes with a set of instructions. You are to follow these instructions to complete the assessment. Each task will require you to either:

Submit completed workplace templates and/or any required documentation; or

Demonstrate task requirements while being observed by the assessor.

Some tasks may include both requirements. These will serve as evidence of your task completion.

Before starting this assessment, your assessor will discuss with you these instructions, resources, and guidance for satisfactorily completing the tasks.

Task 1: Plan Dishes Based on Customer PreferencesASSESSMENT INSTRUCTIONS

This task requires you to select at least three dishes for at least four menu types based on your organisations customer profile documents and customer feedback.

STEPS TO TAKE

Access and review the following:

Organisational documents containing information on the following:

Service style

Cuisine

Organisational policies and procedures for the following:

Planning recipe

Developing menu

Organisational template of standard recipe in spreadsheet format

Customer profile documents, containing the following:

Age

Buying power

Gender

Income level

Social background

Identify the following organisational information:

Service style offered

Cuisine offered

Identify at least two customer profiles, including:

Personal information

At least two food preferences one for each customer profile

Use your organisations template for identifying customer food preferences. You may also use the Customer Profile template provided at the Continent Hotel site.

Select at least three dishes for each of the following menu types:

la carte

Buffet

Cyclical

Degustation

Set or Table dhte

Develop recipe for each dish identified using standard recipe cards in spreadsheet format, including:

Method of preparation

Portion sizes

Ingredients required

Units of measurement

Equipment required

Consult at least two customers to seek feedback on the food dishes identified

Adjust dish recipes based on customer feedback collected

Record information collected in a menu dish plan document.

Use your organisations template for selecting dishes for different menu types. You may also use the Menu Dish Plan template provided at the Continent Hotel site.

YOU WILL BE ASSESSED ON YOUR

Practical knowledge of organisational customer target market food preferences

Practical skills relevant to:

Selecting dishes appropriate to customer preferences

Planning dishes appropriate to customer preferences

OBSERVATION FORM AND ASSESSORS CHECKLIST

Before starting this task, review the following checklists provided along with this workbook.

Workplace Assessment Task 1 Observation Form

This form lists all the practical skills you need to demonstrate while completing this task.

Workplace Assessment Task 1 Assessors Checklist

This form lists the criteria your submission must address to complete this task satisfactorily.

YOUR ASSESSOR WILL

Organise workplace resources required for you to complete this assessment.

Advise you on the time and location of the assessment.

Discuss with you the practical skills listed in the Observation Form prior to the assessment.

Discuss with you the requirements listed in the Assessors Checklist prior to the assessment.

Address your queries and concerns regarding this task.

EVIDENCE TO BE SUBMITTED

After completing this task, submit the following to your assessor:

Customer profile document

Menu dish plan document

Task 2: Develop Menu ASSESSMENT INSTRUCTIONS

This task will require you to calculate food cost percentages and write descriptions for each dish identified in Workplace Assessment Task 1.

STEPS TO TAKE

Access and review the following:

Menu dish plan document completed in Workplace Assessment Task 1.

Customer profile documents

Organisational documents containing information on the following:

Budgetary constraints

Business service style

Dish pricing

Organisational template for standard recipe in spreadsheet format

Commodity price list

Documents containing information on Australian Goods and Services Tax (GST)

Identify the components of each dish identified in Workplace Assessment Task 1 in a spreadsheet document using the following:

Computer

Spreadsheet application

Calculate the following using the ingredients identified for each dish:

Portion yields

Portion cost

Cost markup

Goods and Services Tax (GST)

Identify the following:

Ingredients that produce high yields

Prices for each dish

Evaluate cost effectiveness of each dish based on the following:

Calculations completed

Budgetary constraints

Profitability

Adjusts dish prices to maximise profit

Name each dish appropriately based on style of cuisine

Provide descriptions for each dish based on:

Business service style

Customer preferences

Use your organisations template for naming dishes and writing dish descriptions. You may also use the Dish Profile template provided along with this workbook.

YOU WILL BE ASSESSED ON YOUR

Practical knowledge of dish profitability evaluation

Practical skills relevant to:

Calculating dish cost and yields

Pricing dishes appropriately

Providing descriptions to dishes

ASSESSORS CHECKLIST

Before starting this task, review the Workplace Assessment Task 2 Assessors Checklist provided along with this workbook. This form lists the criteria your submission must address to complete this task satisfactorily.

YOUR ASSESSOR WILL

Organise workplace resources required for you to complete this assessment.

Advise you on the time and location of the assessment.

Discuss with you the requirements listed in the Assessors Checklist prior to the assessment.

Address your queries and concerns regarding this task.

EVIDENCE TO BE SUBMITTED

After completing this task, submit the following to your assessor:

Spreadsheet document on evaluating dish profitability

Spreadsheet document submission must include:

Ingredient costing

Dish costing

Dish profile document

Task 3: Adjust Dish RecipesASSESSMENT INSTRUCTIONS

This task requires you to consult at least two stakeholders to improve the yield of each dish and adjust each as necessary.

STEPS TO TAKE

Access and review the spreadsheet document on evaluating dish profitability completed in Workplace Assessment Task 2.

Consult at least at two stakeholders to identify the following:

Feedback on saleability of each dish, including:

At least two unprofitable dishes

Recommendation on changes to be made to each dish to improve yield

Stakeholders refer to colleagues and supervisors in the organisation.

Adjust recipes based on recommendation identified

Use your organisations template for adjusting dish recipes. You may also use the Dish Recipe Adjustment template provided along with this workbook.

YOU WILL BE ASSESSED ON YOUR

Practical knowledge of consulting stakeholders to collect feedback on dishes

Practical skills relevant to adjust recipes to improve yield

ASSESSORS CHECKLIST

Before starting this task, review the Workplace Assessment Task 3 Assessors Checklist provided along with this workbook. This form lists the criteria your submission must address to complete this task satisfactorily.

YOUR ASSESSOR WILL

Organise workplace resources required for you to complete this assessment.

Advise you on the time and location of the assessment.

Discuss with you the requirements listed in the Assessors Checklist prior to the assessment.

Address your queries and concerns regarding this task.

EVIDENCE TO BE SUBMITTED

After completing this task, submit the following to your assessor:

Dish recipe adjustment document

Evidence of consultation with stakeholders

Evidence must be at least one of the following:

Email Correspondence

Meeting Minutes

Video recording of consulting stakeholders

When using this as evidence, ensure to inform the relevant stakeholders of the purpose of the recording before doing so.