List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.
ELEMENTS | PERFORMANCE CRITERIA |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Evaluate market trends and identify target markets. | 1.1.Identify current customer market based on past and current sales performance. 1.2.Analyse current customer profile and food service preferences. 1.3.Source information on current and emerging food service trends and customer preferences. 1.4.Evaluate market trends for relevance to organisational service style and cuisine. 1.5.Identify target markets based on the nature and style of the operation. |
2. Develop menus. | 2.1.Evaluate food service preferences of target markets and create menus to meet market needs and preferences. 2.2.Develop menus to provide balanced variety of dishes for the style of cuisine. 2.3.Generate a range of different, innovative and creative approaches and concepts to menu design. 2.4.Plan and design menus and the sequence of menu items, according to cuisine requirements and conventions. 2.5.Analyse operational constraints when designing menus. |
3. Cost menus for profitability. | 3.1.Itemise proposed components of the included dishes. 3.2.Calculate portion yields and costs from raw ingredients. 3.3.Accurately calculate all expenditure items to determine net production costs of menu items. 3.4.Determine required profit margin and calculate selling price. 3.5.Assess cost-effectiveness and profitability of proposed dishes and choose menu items that provide high yield. 3.6.Make reasonable cost adjustments to ensure price-competitive menus. 3.7.Price menu items to ensure maximum profitability. |
4. Write menu content. | 4.1.Write menus using terminology appropriate for the market and organisational service style. 4.2.Follow required menu item naming conventions for the style of cuisine. 4.3.Present sequence of service on printed menus. 4.4.Use innovative descriptions that promote the sale of menu items. |
5. Monitor menu performance. | 5.1.Monitor demand patterns for menu items. 5.2.Seek ongoing feedback from staff and customers and use to improve menu performance. 5.3.Analyse sales and profit performance of menu items. 5.4.Adjust menus based on feedback and profitability. |
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:
source and evaluate information on current and emerging food service trends, customer preferences and target markets and use to inform menu design
develop and cost at least six different menus from the following list of menu types based on the above information:
à la carte
buffet
degustation
ethnic
set
seasonal
table d’hôte
wine dinner
evaluate success of the above menus by obtaining at least two of the following types of feedback:
customer satisfaction discussions with:
customers
employees during the course of each business day
customer surveys
improvements suggested by:
customers
managers
peers
staff
supervisors
suppliers
regular staff meetings that involve menu discussions
seeking staff suggestions for menu items
develop the above menus within commercial time constraints, demonstrating:
current and emerging food service trends
operating costs for hospitality and catering organisations
methods and formulas for calculating portion yields and costs from raw ingredients
methods for responding to feedback on menu items
desired profit margins, mark-up procedures and rates.
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
market research techniques for sourcing information on food service trends and market preferences
range of current and emerging food service trends relating to:
contemporary eating habits
cultural and ethnic influences
major festivals and events
media influence
seasonal and popular influences
sources of information on:
market statistics
customer profiles and preferences
products and service styles that meet certain market requirements and, quality expectations
current customer profile serviced
competitors’ current and proposed products and services
financial operating costs for hospitality and catering organisations
methods and formulas for calculating portion yields and costs from raw ingredients:
butcher’s test
standard measures
standard yield tests
desired profit margins, mark-up procedures and rates
different types and styles of:
menus
food outlets
food service
influence of seasonal products and commodities on menu content
naming conventions and culinary terms for a variety of cuisines
formats for and inclusions of menus presented to customers
methods of assessing the popularity of menu items:
customer surveys
popularity index
sales data
methods of analysing sales mix and profit performance of menu items:
menu engineering analysis.
Skills must be demonstrated in a commercial cookery or catering context where menus are designed or costed. This can be:
an industry workplace
a simulated industry environment.
Assessment must ensure access to:
commercial information:
financial data and budgets for the operation of a hospitality industry businesses
preferred supplier arrangements
purchase specifications
sources of negotiated cost of supply:
tariffs
price lists
product information:
food preparation lists
menus for the variety of cuisines and service styles specified in the performance evidence
price lists
recipes
costs of food supply for food service businesses.
Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:
have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.