Training Package Code & Title: SIT12 Tourism, Travel and Hospitality Training Package

Training Package Code & Title: SIT12 Tourism, Travel and Hospitality Training Package

Qualification Code & Title: SIT30816 Certificate III in Commercial Cookery

SIT40516-Certificate IV in Commercial Cookery State code AZU5

AZW3

Unit of Competency Code & Title: SITHKOP002 PLAN AND COST BASIC MENUS State code AWR44

Assessment Overview You are required to plan and develop menus to suit your chosen markets needs.

This assessment is broken up into eleven (11) parts. Listed is the Parts. This is to be used in conjunction with the #AT1 SITHKOP002 Structured Assessment Tool

PART A identify and evaluate the food preferences of customer groups for the food business with differing characteristics, analyse and use to inform menu planning. Use the CUSTOMER PROFILE Tab example to assist with determining the most appropriate customer base for your chosen venue.

PART B 1 generate a bank of 12 recipes consisting of:4 Entrees,4 Mains,4 Desserts.

The methods and equipment list is required (See SRC example on structured assessment).

Include 1 Ethnic dish from each course for your Ethnic set menu.

PART B 2 - Complete the BALANCE ANALYSIS

PART C Menu introduction

PART D Menu Draft (completed by session 2) suggested improvements from staff/colleagues in PART G staff meetings

PART E MENU EVALUATION Feedback on a Menu in live works.

PART G - Complete the DRAFT MENU Tab then there will be 2 STAFF MEETINGS on your menu PART D.

PART F - Develop and cost each menu once feedback applied.

PART H Complete the Yield Test Tab in the Microsoft Excel spreadsheet found in Blackboard.

PART I Complete the Cost and Profit Statement Tab in the Microsoft Excel spreadsheet found in Blackboard.

PART J Complete the Mark-up Calculator Tab in the Microsoft Excel spreadsheet found in Blackboard.

PART K Final Menu suggested improvements from colleagues highlighted in PART E/G

Guidance to Assessors Assessment must be conducted in a safe environment that includes access to materials and software systems for accessing Microsoft Excel:

You will have approved or advised the students on their menu draft by Session 2

Refer to the document SITHKOP002 Overarching Instructions to Assessors located in J drive for more detailed information.

Due Date This Structured Assessment should be submitted by Session 8

See the SUBMISSION REQUIREMENTS section below for more information.

Resources required SMTAFE Blackboard, eLearning Resource, Microsoft PowerPoint, training restaurant or workplace, customer feedback and internet access

IMPORTANT ASSESSMENT INFORMATION

SUBMISSION REQUIREMENTS

Login to Blackboard and go to the Plan and Cost Menus shell.

Access the ASSESSMENTS area and then locate AT1 Structured Assessment and Student Instructions.

Click on the link to open it, save it as you work on it, save the document with your student name and Id in the heading along with the title AT1 Structured Assessment.

Important note: If using an Apple Mac computer or device, please use Microsoft Excel with this spreadsheet, do not use Numbers, Excel is accessible through the student portal for enrolled students.

The Structured Assessment for this unit is to be submitted electronically via Blackboard by due date Session 8 of delivery in its entirety and must be submitted under the ASSESSMENTS section of Blackboard accompanied with your written menu.

Students must SUBMIT the assignment and complete the confirmation prompt that it is your own work. Failure to click submit or the tick this box confirming it is your own work, means that your lecturer cant see your work for marking.

ASSESSMENT INSTRUCTIONS

Before you commence this assessment, you will need to carefully read through the following sections:

Submission requirements

Assessment feedback and outcomes

Assessment overview

All of Parts A, B, C, D, E, F, G, H, I, J and K of the assessment.

Once you have done that you must communicate with the lecturer/assessor and ask questions about aspects of the assessment that you are not sure about or needs clarification. It is very important that you have a clear understanding of what is required before you begin.

ASSESSMENT

You are required to plan and develop menus to suit your chosen markets needs.

This assessment is broken up into eleven (11) parts.

PART A identify and evaluate the food preferences of customer groups for the food business with differing characteristics, analyse and use to inform menu planning. Use the CUSTOMER PROFILE Tab example to assist with determining the most appropriate customer base for your chosen venue.

Research your chosen area of business by using the Census Data Link entering your chosen areas postcode and selecting the View the Quickstat for #### and determine your clientele for the business by means of analysing:

Gender

Median Age

Average income/Buying Power

Social and Cultural background

Occupation

PART B 1 generate a bank of 12 recipes consisting of:

4 entrees (with 1 Ethnic dish) no method required

4 mains (with 1 Ethnic dish) no method required

4 desserts (with 1 Ethnic dish) no method required

When developing these dishes make sure you consider:

Each dish reflects the style and cuisine of the venue

Your Standard Recipe Card Template (SRC) in the Microsoft Excel spreadsheet provided, recipes will need to be costed for 10 portions

Taking into account realistic costs, using the Food Database for reference

Reflects the considerations for your customer references as per your customer profile (PART A)

A variety of cookery methods.

Considerations for seasonal availability of produce, such as seasonal food items

Avoid repetition of colour, tastes and food textures.

Avoid repetition of main Ingredients

A balance of dishes supporting dietary considerations (e.g.: intolerance/allergy, cultural and ethnic considerations, life style choice, etc.)

The potential for high $ yield dishes (low cost to produce and reasonable selling price attained with good profit.

PART B 2 - Complete the BALANCE ANALYSIS Tab to show the variety and detail of your dishes, complete all elements as detailed in the balance analysis example and reflect these details on your menu, to be discussed with peers and lecturer for feedback and notes for minutes.

PART C Menu introduction

Write an overview of the menu in the format of how the venue describes itself to its customers, showing what type of organization you are operating, style of cuisine you have chosen, how it reflects on your customer preferences and the purpose of the men

PART D Menu Draft

Write a Draft version of your menu detailing your initial ideas of the menu before writing a formal Microsoft Word or written document PART K. This is used to determine your planning phase of the menu assessing your variety and suggested improvements from colleagues highlighted in PART E

PART E - Menu Feedback

Gain feedback from 1 colleague and your supervisor (this should be your lecturer) and take into consideration the feedback from your Draft Menu in PART D. Comment how you have used this feedback to adjust the menu.

PART F - Develop and cost each of the following menu types based on above information:

Make sure you consider the correct dishes for the style of cuisine, use descriptive writing to promote the sale of menu items.

Ensure there is a balanced variety of dishes in each menu.

Seasonal la carte

You are required to research, write and present an A la Carte menu of 8 dishes of from your 12 recipes on a Microsoft Word document or written format, suiting client needs and relating to a specific season such as summer, autumn, winter and spring.

When planning and costing this menu ensure you include the Selling prices of each dish and have chosen high yield food items to assist in achieving maximum profitability.

Cost the dishes to 25% Food Cost using the A la Carte Drop down box

Complete the Seasonal A la Carte costing tab

Determine the selling price for 1 portion

Buffet

You will need to utilise 8 recipes you have created for your recipe bank and cost the dishes into buffet style service for 50 customers, utilising the Buffet Drop down box. Take into consideration that buffet service is different and customers generally require no more than 200gms of protein per person.

You will need to complete the Buffet tab in the Microsoft Excel Spreadsheet showing your total cost per person and for 50 PAX, this also shows your total Food Cost and Gross Profit for the service.

You will need to complete recipes for each dish in the Excel spreadsheet found in Blackboard:

Your Standard Recipe Card Template recipes will need to be costed for 50 portions

Taking into account realistic costs, using the Food Database for reference

Cost the dishes to 30% Food Cost

Complete Buffet tab

Determine the selling price for 1 customer

Degustation

You will need to utilise 8 recipes you have created from your recipe bank and cost the dishes into Degustation style service for 1 customer, utilising the Degustation Drop down box. Take into consideration that Degustation service is different and customers generally require no more than 250gms of protein per person.

You will need to complete recipes for each dish in the Microsoft Excel spreadsheet found in Blackboard:

Your Standard Recipe Card Template recipes will need to be costed for 1 portion

Taking into account realistic costs, using the Food Database for reference

Cost the dishes to 33% Food Cost

Complete Degustation tab

Determine the selling price for 1 customer

Staff Cyclical

You will need to utilise 8 recipes you have created from your recipe bank and choose the dishes for your cyclical menu used to serve to the staff of your venue.

You will need to choose different dishes to suit the variety needed over a 4 week period to offer a variety of foods, try using different combinations of dishes each week to offer a variety and suitable balance for your staff. You can choose to offer a combination of an Entre and Main or Entre and Dessert or a Main and Dessert.

When costing the dishes for the menu you should be aiming at a 50% Food Cost so that the staff member has a benefit of having an affordable meal for their shift.

You will need to complete recipes for each dish in the Microsoft Excel spreadsheet found in Blackboard:

Your Standard Recipe Card Template (SRC) recipes will need to be costed as A la Carte as per the dropdown box and use the food cost for 1 portion when entering the information

Taking into account realistic costs, using the Food Database for reference

Cost the menu to 50% Food Cost

Complete Staff Cyclical Menu tab

Determine the selling price for 1 customer over an average of 4 week period

Ethnic set

You will need to complete an Ethnic inspired Set menu utilising ethnic dishes from your recipe bank, taking into consideration the 1 specific region of ethnicity that you are deriving your dishes from.

When completing your menu, choose dishes that suit the style of an Entre, Main and Dessert, so this fits in with the style of a set menu.

You will need to complete recipes for each dish in the Excel spreadsheet found in Blackboard:

Your Standard Recipe Card Template (SRC) recipes will need to be costed as A la Carte as per the dropdown box and use the food cost for 1 portion when entering the information

Taking into account realistic costs, using the Food Database for reference

Cost the dishes to 25% Food Cost

Complete Ethnic Set Menu tab

Determine the selling price for 50 customers

Table dhte

Using youre completed Seasonal A la Carte menu, choose 2 dishes off each course; Entre, Main and Dessert, and place them into the Table dHote costing tab, ensure you have chosen dishes with balance and variety in mind suiting possible customer options and dietary needs.

When completing your costing sheet include extra portions to account for customer choice and variety, as per this menu style, such as if 50 PAX booked cost your menu to include approx. 30 of each dish.

You will need to complete recipes for each dish in the Microsoft Excel spreadsheet found in Blackboard:

Your Standard Recipe Card Template (SRC) recipes will need to be costed as A la Carte as per the dropdown box and use the food cost for 1 portion when entering the information

Taking into account realistic costs, using the Food Database for reference

Cost the dishes to 28% Food Cost

Complete Table dHote tab

Determine the selling price for 50 customers

PART G - Complete the DRAFT MENU Tab then there will be 2 staff meetings on your menu PART D.

Evaluate menus by obtaining at least two of the following types of feedback:

seeking staff suggestions for menu items

regular staff meetings that involve menu discussions

(you will use the class members form your LSK to conduct a staff meeting)

These meetings will be conducted in at least teams of 4-5 recording your discussions and feedback on the menus you have developed Part D.

A template for recording meeting notes will be located in blackboard or at the end of this document. This will need to be done once you have your Draft. sessions 7-8.

Your lecturer will need to observe you verbally receiving feedback

Comments should reflect detail on how well you think the dishes might fit the area, season and potential selling profit and if there could be any improvements on the dish.

Once your staff meeting is completed you will need to apply any relevant feedback and suggest improvements on the menu.

When submitting your structured assessment add a copy of feedback from the meeting minutes.

PART H Complete the Yield Test Tab in the Microsoft Excel spreadsheet found in Blackboard.

Identify the Yield %, Cost per Kg after trimming, Actual cost per portion and the Portions yielded in the yellow boxes.

PART I Complete the Cost and Profit Statement Tab in the Microsoft Excel spreadsheet found in Blackboard.

Using the Cost and Profit Statement Tab fill in the yellow boxes to show a clear understanding of Profit and Costs of goods. Once they are filled in complete the food cost calculation underneath using the suggested equation, giving you a total food cost.

There is examples on the sheet on how to complete the equations.

PART J Complete the Mark-up Calculator Tab in the Microsoft Excel spreadsheet found in Blackboard.

After reading the Futura resource and using the example given, fill in the yellow boxes in a similar style giving the Multiplication factor and the Description of the Mark-up method.

PART K Final Menu

Complete your menu on a formal Microsoft Word or written document, including costs, correct dishes for the style of cuisine, use descriptive writing to promote the sale of menu items, including high yield food items.

This is used to determine your adjustments of the menu assessing your variety and suggested improvements from colleagues highlighted in PART E

WHAT DOCUMENTS DO I NEED TO SUBMIT TO BLACKBOARD?

ALL of the following documents MUST be uploaded to Blackboard for assessment in Microsoft Word format:

What to upload Tick when done

Final Menu completed either on a Microsoft Word document or written copy Staff minutes Meetings notes and feedback needs to be submitted The Structured Assessment Microsoft Excel sheet (in Blackboard) completed and all Tabs, Tasks and Parts filled in Copy of signed feedback from the service you sought oral feedback to suggest menu adjustments from either the training restaurant or your approved workplace

ASSESSMENT FEEDBACK AND OUTCOMES

All assessment feedback to the student will be given via Blackboard.

Students will be given a competency-based result of either Satisfactory or Not Yet Satisfactory for assessment submissions. You will receive an email saying your work has been marked. To see comments/feedback, log-in to Blackboard and go to your grade book.

Students can use the comments function in Blackboard to provide feedback to the lecturer on assessment tools or any feedback provided.

All assessment criteria must be deemed satisfactory to be deemed satisfactory for this assessment.

If the assessment is deemed Not Yet Satisfactory after the first attempt you will be given a second attempt in Session 9.

All assessments for the unit must have a Satisfactory result before you can be deemed competent for the unit.

END

Meeting Notes Menus

Meeting MinutesDate of meetingPresent:

Insert team/staff members name(4-5)

Next meeting:

Insert the date/time/location

Discussion Topic Menu feedback

Insert Menu Name- and make sure you have copies to show staff members along with background of your menu and why you choose your items.

Improvements

Summarize the discussion for each issue, state the outcome, and assign any action items. See below for what needs to be discussed, this will be handed to lecturer so you will need to type notes up of have neat professional notes.

EXAMPLE: This Menu has been designed well and thought has been used to plan and identify the customers they choose to target, I think they have designed a good menu to serve showcasing french food for their suburban venue. I would suggest using more variety in cooking to give balance to the customers options, and consider offering a vegetarian dish for each course. The pricing of the food suits the area of the restaurant and is affordable, though would suggest changing the lamb rack to lamb rump and Dhufish to local snapper to improve the selling price of the dish.

Note: Menu development

Part of your assessment is to have improvements and suggestions from fellow staff, colleagues and chefs. It is vital you all contribute to the feedback and not just have nothing needs to change, as this would unlikely never happen as there is always room for improvement. Some of the points to look for might be

1. Enough dietary options

2. Is it balanced?

3. Does it suit the area/venue?

4. Is the spelling correct?

5. Is there enough profitability in the menu to be successful?

Result/Feedback

Insert the feedback from the staff (team members) on what dishes/items need improvements. Remember to take down what you changed or going to change, as not all changes might be applied.

Meeting Notes Menus

Meeting MinutesDate of meetingPresent:

Insert team/staff members name(4-5)

Next meeting:

Insert the date/time/location

Discussion Topic Menu feedback

Insert Menu Name- and make sure you have copies to show staff members along with background of your menu and why you choose your items.

Improvements

Summarize the discussion for each issue, state the outcome, and assign any action items. See below for what needs to be discussed, this will be handed to lecturer so you will need to type notes up of have neat professional notes.

EXAMPLE: This Menu has been designed well and thought has been used to plan and identify the customers they choose to target; I think they have designed a good menu to serve showcasing French food for their suburban venue. I would suggest using more variety in cooking to give balance to the customers options and consider offering a vegetarian dish for each course. The pricing of the food suits the area of the restaurant and is affordable, though would suggest changing the lamb rack to lamb rump and Dhu fish to local snapper to improve the selling price of the dish.

Note: Menu development

Part of your assessment is to have improvements and suggestions from fellow staff, colleagues and chefs. It is vital you all contribute to the feedback and not just have nothing needs to change, as this would unlikely never happen as there is always room for improvement. Some of the points to look for might be

1. Enough dietary options

2. Is it balanced?

3. Does it suit the area/venue?

4. Is the spelling correct?

5. Is there enough profitability in the menu to be successful?

Result/Feedback

Insert the feedback from the staff (team members) on what dishes/items need improvements. Remember to take down what you changed or going to change, as not all changes might be applied.