Elements and Performance Criteria
- Plan and develop menus.
- Identify key characteristics ofmenus for Asian cuisines according to enterprise practices.
- Plan and design menus and the sequence of menu items, according to cuisine requirements and conventions, enterprise procedures and customer requirements and preferences.
- Plan menus to provide a balanced variety of freshness, flavours, colours, textures and delicacies according to cuisine requirements, seasonal factors and enterprise practice.
- Incorporate results of a sales analysis into menu planning.
- Plan menus, including the number of courses offered, within the constraints of kitchen equipment, utensils and the staff skill levels within the enterprise.
- Plan and design printed menus.
- Plan and design printed menus to suit traditional customs, theme, occasion and decor of the enterprise.
- Follow required conventions in using names, description of menu items and terminology, and ensure that all are suitable for the market, style of menu, occasion, festivities and cultural practices.
- Present the sequence or arrangement of service on printed menus.
- Arrange printing of menus, taking into consideration colour combinations, paper stock and weight, and costings.
- Check proofs to ensure that spelling, meanings and descriptions are correct and according to instructions.
- Cost menus for profitability and control expenditure.
- Calculate ingredients, overhead expenses, labour and production costs accurately.
- Consider yields, losses and portions when costing dishes.
- Price menu items according to constraints, appropriate selling prices,seasonal influences and to ensure maximum profitability.
- Monitor and control food costs through implementing procedures to determine percentages and reduce wastage.
- Monitor and control labour costs through staff rosters, scheduling, and award conditions and rates.
- Control menu-based production.