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Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

1. Identify customer preferences.
   • Identify current customer profile for the food business.
   • Analyse food preferences of customer base.
2. Plan menus.
   • Generate a range of ideas for menus for dishes or food production ranges, assess their merits, and discuss with relevant personnel.
   • Choose menu items to meet customer preferences.
   • Identify organisational service style and cuisine, and develop suitable menus.
   • Include balanced variety of dishes or food production items for the style of service and cuisine.
3. Cost menus.
   • Itemise proposed components of included dishes or food production items.
   • Calculate portion yields and costs from raw ingredients.
   • Assess cost-effectiveness of proposed dishes or food production items and choose menu items that provide high yield.
   • Price menu items to ensure maximum profitability.
4. Write menu content.
   • Write menus using words that appeal to customer base and fit with the business service style.
   • Use correct names for style of cuisine.
   • Use descriptive writing to promote sale of menu items.
5. Evaluate menu success.
   • Seek ongoing feedback from customers and others, and use to improve menu performance.
   • Assess success of menus against customer satisfaction and sales data.
   • Adjust menus based on feedback and profitability.

Range Statement

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.

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Performance Evidence

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

identify and evaluate the food preferences of customer groups with differing characteristics and use to inform menu planning

develop and cost each of the following menu types based on above information:

à la carte

buffet

cyclical

degustation

ethnic

set

table d’hôte

seasonal

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:

use of balanced variety of dishes and ingredients

methods for determining costs of supply for ingredients

methods and formulas for calculating portion yields and costs from raw ingredients

methods for responding to feedback and adjusting menus

methods for achieving desired profit margins, mark-up procedures and rates

use of different types and styles of menus for dishes or food production ranges.

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Knowledge Evidence

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

organisation-specific information:

sources of information on current customer profile and food preferences

service style and cuisine

costs of supply for ingredients

methods and formulas for calculating portion yields and costs from raw ingredients:

butcher’s test

standard measures

standard yield tests

hospitality and catering industry desired profit margins, mark-up procedures and rates

different types and styles of menus for dishes or food production ranges for different types of food outlets

range of food preferences relating to:

contemporary eating habits

cultural and ethnic influences

popular menu items

quick service foods

seasonal dishes

variety of food products

differing characteristics of customer groups:

age range

buying power

gender

income level

social and cultural background

influence of seasonal products and commodities on menu content

naming conventions and culinary terms for a variety of cuisines

formats for and inclusion of menus presented to customers

methods of assessing the popularity of menu items:

customer surveys

popularity index

sales data.

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