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SITHKOP010 Plan and Cost Recipes Assessment

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Added on: 2023-03-16 06:32:44
Order Code: 487364
Question Task Id: 0
  • Subject Code :

    SITHKOP010

Provide answers to all of the questions below.

  1. List five sources of information that you could use to find information on your organisation’s current customer profile and food preferences.
  • Age range and gender
  • Budget or buying power
  • Dietary requirements or preferences
  • Style of dining

Tastes

 

Questions

Provide answers to all of the questions below.

  1. List five sources of information that you could use to find information on your organisation’s current customer profile and food preferences.
  • Age range and gender
  • Budget or buying power
  • Dietary requirements or preferences
  • Style of dining
  • Tastes
  1. Outline each of the following service styles.

Menu Style

Description

À la carte 

an à la carte menu is a menu that provides individually priced items cooked to order.

Buffet

 

a buffet menu provides a range of dishes presented at the same time; customers are able to make selections and serve themselves. Buffets are usually priced per person rather than per dish.

 

Cyclical

 

a cyclical menu provides pre-planned menus that are offered over a number of days. The customer can usually select items from a cyclical menu in advance. Cyclical menus are often used by facilities such as hospitals.

 

Degustation

 

a degustation menu provides a set number of dishes and in a set order. Degustation menus are sometimes offered in conjunction with an à la carte menu so each customer can select individual dishes from the menu or can choose to have the set menu.

 

Set

 

a set menu is often used for a function or event. It presents predetermined dishes in a specific order and customers are not offered any choice.

 

Table d’hote

 

a table d’hôte menu is a style of set menu where the customer pays a set price for a specified number of courses. Customers are usually presented with a number of choices for each course but the range may not be as wide as with an à la carte menu.

 

  1. List three types of cuisine.
  • French Cuisine
  • Chinese Cuisine
  • Italian Cuisine

 

  1. Describe three sources of information that you can use for determining the cost of supply for ingredients.
  • assess the profitability of each dish
  • assess how much you would need to charge for each dish so you can decide whether it provides value for money and aligns with your customers’ expectations.
  • Calculate portion yields and costs from raw ingredients
  1. Describe the following methods and formulas for calculating dish profitability and viability.

 

Definition

Formulas/Method

Budgeted sales price

 

 

Standard measures

 

 

Food cost percentage

 

 

Standard yield tests

 

 

Mark up

 

 

GST added on to determine final sale price

 

 

  1. Give an example of how each of the listed food preferences can influence recipe planning.

Classical

 

Contemporary

 

Cultural and ethnic

 

Seasonal

 

Variety of food products

 

 

  1. Give an example of how each of the listed customer characteristics can influence recipe planning.

Age range

 

Gender

 

Budget or buying power

 

Dietary requirements or preferences

 

Location

 

Social and cultural background

 

  1. Outline how the availability of seasonal produce might influence your recipe planning process.
 
   
   
   
   
   
   

 

 

  • Uploaded By : Katthy Wills
  • Posted on : March 16th, 2023
  • Downloads : 0
  • Views : 305

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