SITHKOP015 Design and cost menus:
SITHKOP015 Design and cost menus
The Practical Assessment is a set of tasks that must be completed in an operational business environment. This can be an industry workplace; or an industry-realistic simulated environment. To be assessed for this unit of competency, you must demonstrate your skills and knowledge to identify target markets for the organisation, design menus to meet market preferences, price menu items and to monitor and evaluate the success of menu performance. The Practical Assessments in this workbook include: Workplace Assessment A series of tasks assessing the candidate’s practical knowledge and skills relevant to the unit of competency. This includes the candidate completing workplace documents or similar as evidence of competent performance. Workplace Practical Observation A set of assessment tasks where the candidate must demonstrate practical skills relevant to the unit of competency. These skills are to be demonstrated while being observed by the assessor. IMPORTANT! All signatures/initials in your submissions, including yours, must be handwritten and dated. Submissions with signatures/initials must be scanned.The supervisor/observer who completes and signs your evidence submissions must provide their real name, contact number, and email address for your assessor’s reference.Should you encounter issue or concerns regarding your assessment, contact your assessor.
This workplace assessment requires you to develop and cost at least four menus. This assessment is divided into three tasks: Task 1: Develop MenuTask 2: Determining Menu CostingsTask 3: Workplace Sustainability Policy Presentation 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; orDemonstrate 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.You are required to: Complete the tasks within the time allowed, as scheduled in-class roll.Develop at least four menu typesCalculate food cost percentages for each menu developedWrite descriptions for dishes in each menu Resources Required for Assessment Resources you need to access to complete the workplace assessment are outlined in the Resources Required for Assessment section of this workbook, and in the corresponding Assessor’s Checklist and/or Observation Form of each task. Discuss each requirement with your assessor before commencing with each task. They will organise the resources required for this assessment. IMPORTANT: Additional workplace resources may be required upon the contextualisation of this assessment. Forms and Templates Generic forms and templates to be used for the assessments are specified for each task, unless otherwise stated. These can be accessed from the following link: SITHKOP015 Forms and Templates If you are currently in a workplace, use similar workplace templates and forms used by your organisation to complete each assessment task. Discuss with your supervisor and your assessor first to ensure that the forms/templates you will use cover all criteria required by each assessment task. Review these forms and templates with your assessor before starting the task.
Task 1: Develop Menu
ASSESSMENT INSTRUCTIONSThis task requires you to develop at least one of each of the following menu types based on your organisation’s customer profile documents and customer feedback: Á la carteBuffetDegustationSet or Table d’hôte STEPS TO TAKE Access and review the following:Organisational documents containing information on the following:Service style Cuisine RecipesPast sales performanceCurrent sales performanceCustomer informationOrganisational policies and procedures for the following:Planning recipeDeveloping menu Documents containing information on the following:Trends on food serviceTrends on customer preferencesIdentify at least two menu requirements for each menu identified above.Identify the customer market based on the following:Past sales performanceCurrent sales performanceIdentify the target market of the organisation based on the following: Nature of operationStyle of operationLocation of operation Evaluate at least two customer information by completing the following: Identify personal information of at least two customersIdentifies at least one of each of the following for each customer:Food preferenceFood service preferenceDemand Use your organisation’s template for identifying customer food preferences. You may also use the Customer Profile template provided at the Continent Hotel site. Evaluate trends related to the target market by completing the following:Identify at least two of each of the following information on the target market identified: Current trends on food service Emerging trends on food serviceCurrent trends on customer preferences Emerging trends on customer preferencesIdentify the following based on the trends identified:Service style of each menuAt least four cuisine – one for each menu Analyse the operational constraints of each menu by completing the following:Identify at least one operational constraint for each menuDetermine the implication of each constraint identifiedSelect at least two dishes for each of the following dining sequence for each menu type identified above: AppetisersMain CourseDessertRecord information collected in a menu draft document. Use your organisation’s template for selecting dishes for different menu types. You may also use the Menu Draft template provided at the Continent Hotel site. YOU WILL BE ASSESSED ON YOUR Practical knowledge of the following:Organisational policies and procedures for developing menusOrganisational customer target market food preferences Practical skills relevant to:Planning menu appropriate to customer preferences Providing descriptions to dishes OBSERVATION FORM AND ASSESSOR’S 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 – Assessor’s 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 Assessor’s 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 documentAt least four menu draft documents – one for each menu type
Task 2: Determine Menu Costings
ASSESSMENT INSTRUCTIONSThis task will require you to calculate food cost percentages for each menu developed in Workplace Assessment Task 1. STEPS TO TAKE Access and review the following:Menu draft document completed in Workplace Assessment Task 1.Organisational documents containing information on the following:Budgetary constraintsDish pricingOrganisational template for standard recipe in spreadsheet formatCommodity price listDocuments containing information on the following:Market statistics on dish pricesAustralian Goods and Services Tax (GST) Identify the components of each menu identified in Workplace Assessment Task 1 in a spreadsheet document using the following: ComputerSpreadsheet applicationAnalyse the operational constraints of each menu by completing the following:Identify at least one operational constraint for each menuDetermine the implication of each constraint identifiedCalculate the following using the ingredients identified for each dish: Portion yields Portion cost Cost markupGoods and Services Tax (GST)Calculate the following using the ingredients identified for each dish: Portion yields Portion cost Cost markupGoods and Services Tax (GST)Net production costIdentify the following: Profit margin requiredIngredients that produce high yieldsPrices for each dish Evaluate cost effectiveness of each dish based on the following: Calculations completedOperational constraintsProfitability Dish competitivenessAdjust dish prices to maximise profit YOU WILL BE ASSESSED ON YOUR Practical knowledge of the following:Calculation of portion yieldsDish profitability evaluation Practical skills relevant to:Calculating dish cost and yieldsPricing dishes appropriatelyASSESSOR’S CHECKLIST Before starting this task, review the Workplace Assessment Task 2 – Assessor’s 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 Assessor’s Checklist prior to the assessment.Address your queries and concerns regarding this task. EVIDENCE TO BE SUBMITTED After completing this task, submit the spreadsheet document on evaluating menu profitability to your assessor. Spreadsheet document submission must include: Ingredient costingDish costingSITHKOP015 Design and cost menus
ASSESSMENT INSTRUCTIONSThis task will require you to write descriptions for dishes in each menu identified in Workplace Assessment Task 1. STEPS TO TAKE Access and review the following:Menu draft document completed in Workplace Assessment Task 1Customer profile document completed in Workplace Assessment Task 1Documents containing information on:Naming conventionsMenu formatsName each dish appropriately based on style of cuisine Provide descriptions for each dish based on:Business service styleCustomer preferencesSequence services provided in each menu Print at least four menus – one for each menu type identified YOU WILL BE ASSESSED ON YOUR Practical knowledge of terminologies on different cuisine stylesPractical skills relevant to:Naming dishesCreating appropriate dish descriptionsASSESSOR’S CHECKLIST Before starting this task, review the Workplace Assessment Task 3 – Assessor’s 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 Assessor’s Checklist prior to the assessment.Address your queries and concerns regarding this task. EVIDENCE TO BE SUBMITTED After completing this task, submit at least four printed menu documents to your assessor– one for each menu created.SITHKOP015 Design and cost menus
Learner Assessment Pack
Instructions: Your assessor will review your submissions against the checklist below. This section is to be completed by your assessor.
The candidate has completed the Knowledge Assessment in this workbookü Knowledge Assessment Questions☐ The candidate has completed the Practical Assessments in this workbook and has submitted all the required evidence:ü Workplace Assessment Task 1: Develop Menu Customer Profile document☐ At least four menu draft documents – one for each menu type☐ Task 2: Determine Menu Costings Spreadsheet document on evaluating menu profitability☐ Task 3: Create Menu Content At least four printed menu documents☐SITHKOP015 Design and cost menus
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