Elements and Performance Criteria
- Develop menus.
- Write menu content.
- 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 for ease of customer reading.
- Use accurate and innovative descriptions that promote the sale of menu items.
- Evaluate market trends and identify target markets.
- 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, style and location of the operation.
- Evaluate food service preferences of target markets and create menus to meet market needs and preferences.
- Develop menus to provide balanced varietyof dishes for the style of cuisine.
- Sequence menu items according to menu requirements.
- Analyse operational constraints when designing menus.
- Cost menus for profitability.
- Itemise proposed components of the included dishes.
- Calculate portion yields and costs of ingredients.
- Determine net production costs of menu items.
- Determine required profit margin and calculate selling price to ensure maximum profitability.
- Assess cost-effectiveness and profitability of proposed dishes to form a menu with balanced yield.
- Make reasonable cost adjustments to ensure price-competitive menus.
- 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 for ease of customer reading.
- Use accurate and innovative descriptions that promote the sale of menu items.