Assessor Resource

SITHKOP007
Design and cost menus

Assessment tool

Version 1.0
Issue Date: March 2024


This unit describes the performance outcomes, skills and knowledge required to design profitable menus for all types of cuisines and food service styles. It requires the ability 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 unit applies to hospitality and catering organisations and to those people who operate independently and are responsible for making a range of operational and strategic decisions. This includes senior catering managers, sous, head and executive chefs.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)



Evidence Required

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.


Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)


Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

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.

Specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Range is restricted to essential operating conditions and any other variables essential to the work environment.

Balanced variety must relate to different:

colours

cooking methods

delicacies

flavours

nutritional values

presentation

seasonally available ingredients

tastes

textures.

Operational constraints must involve consideration of:

kitchen equipment

seasonal availability of ingredients

skill level of kitchen staff

suitability of dishes for the season.

Expenditure items must involve consideration of:

ingredients

labour

operational costs of the business

wastage.

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.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Identify current customer market based on past and current sales performance. 
Analyse current customer profile and food service preferences. 
Source information on current and emerging food service trends and customer preferences. 
Evaluate market trends for relevance to organisational service style and cuisine. 
Identify target markets based on the nature and style of the operation. 
Evaluate food service preferences of target markets and create menus to meet market needs and preferences. 
Develop menus to provide balanced variety of dishes for the style of cuisine. 
Generate a range of different, innovative and creative approaches and concepts to menu design. 
Plan and design menus and the sequence of menu items, according to cuisine requirements and conventions. 
Analyse operational constraints when designing menus. 
Itemise proposed components of the included dishes. 
Calculate portion yields and costs from raw ingredients. 
Accurately calculate all expenditure items to determine net production costs of menu items. 
Determine required profit margin and calculate selling price. 
Assess cost-effectiveness and profitability of proposed dishes and choose menu items that provide high yield. 
Make reasonable cost adjustments to ensure price-competitive menus. 
Price menu items to ensure maximum profitability. 
Write menus using terminology appropriate for the market and organisational service style. 
Follow required menu item naming conventions for the style of cuisine. 
Present sequence of service on printed menus. 
Use innovative descriptions that promote the sale of menu items. 
Monitor demand patterns for menu items. 
Seek ongoing feedback from staff and customers and use to improve menu performance. 
Analyse sales and profit performance of menu items. 
Adjust menus based on feedback and profitability. 

Forms

Assessment Cover Sheet

SITHKOP007 - Design and cost menus
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Assessment Record Sheet

SITHKOP007 - Design and cost menus

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