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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.
  2. Plan menus.
  3. Cost menus.
  4. Write menu content.
  5. Evaluate menu success.

Required Skills

Required skills

critical thinking skills to evaluate the food service preferences of the customer profile and plan menus to meet those preferences

literacy skills to

read and interpret information on customer profiles and preferences

write creatively expressed menus and product descriptions to promote sales

numeracy skills to

determine portion sizes and portion yield from ingredients

calculate the cost of producing dishes for menus

calculate markups and selling price for profitability

planning and organising skills to access and sort all information required for menu planning and to coordinate a menu development process

problemsolving skills to identify unprofitable menu items and adjust menus to include high yield dishes

technology skills to use computers and software programs to cost and document menus

Required knowledge

for the organisation

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 including

butchers test

standard measures

standard yield tests

hospitality and catering industry desired profit margins markup procedures and rates

hospitality and catering industry desired profit margins, markup procedures and rates

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

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 including the use of

customer surveys

popularity index

sales data

Evidence Required

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria required skills and knowledge range statement and the Assessment Guidelines for the Training Package

Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the ability to

evaluate the food preferences of particular customer groups

develop and cost multiple menus to meet a diversity of customer profiles

evaluate menu success over a menu life cycle

demonstrate knowledge of

costs of supply for ingredients

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

desired profit margins markup procedures and rates

desired profit margins, markup procedures and rates

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

develop menus within commercial time constraints

Context of and specific resources for assessment

Assessment must ensure use of

a real or simulated hospitality industry business operation or activity for which menus are planned and costed and workplace documentation defined in the Assessment Guidelines this can be a

real industry workplace

simulated industry environment such as a training kitchen servicing customers

costs of food supply for food service businesses

menus for a variety of cuisines and service styles

Method of assessment

A range of assessment methods should be used to assess practical skills and knowledge The following examples are appropriate for this unit

projects and activities that allow assessment of the individuals ability to

evaluate the food preferences of particular customer groups

create menus to meet customer preferences

calculate nett costs and selling prices of different menu items

write creative menu content

evaluation of reports prepared by the individual evaluating the success of menus

activities that allow assessment of the individuals ability to write creative content for menus of diverse cuisine and service styles

use of problemsolving exercises to allow the individual to identify unprofitable menu items and adjust menus to include high yield dishes

operational constraints and develop menu solutions

written or oral questioning to assess knowledge of

costs of supply for ingredients

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

desired profit margins markup procedures and rates

desired profit margins, markup procedures and rates

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

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.

Guidance information for assessment

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector workplace and job role for example

BSBMKGB Profile the market

BSBMKG401B Profile the market

SITXINV Purchase goods

TLIEA Carry out basic workplace calculations

TLIE1005A Carry out basic workplace calculations.


Range Statement

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Customer profilemay involve:

age

buying power

gender

income levels

social and cultural background.

Food preferences may relate to:

contemporary eating habits

cultural and ethnic influences

popular menu items

quick service foods

seasonal dishes

variety of food products.

Menus may be:

à la carte

buffet

classical

cyclical

degustation

ethnic

for a:

function

event

festival

for:

a food product range such as patisserie products

any cuisine

dishes

modern

set

table d’hôte

seasonal.

Customers may include:

athletes

business people

business to business

defence forces

event or function customers

health care customers

infants, children and adolescents

international tourists

locals

older people

people from different socioeconomic groups

people from specific cultural or religious groups

students

those with particular nutritional interests

young people.

Balanced varietymay relate to different:

colours

cooking methods

delicacies

flavours

nutritional values

presentation

seasonally available ingredients

tastes

textures.

Feedback may involve:

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.