SITHKOP010 Plan and Cost Recipes Assessment

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

2. Outline each of the following service styles.

3. List three types of cuisine.

• French Cuisine
• Chinese Cuisine
• Italian Cuisine

4. 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

5. Describe the following methods and formulas for calculating dish profitability and viability.

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

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

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