Application
This unit describes the performance outcomes, skills and knowledge required to plan and cost basic menus for dishes or food product ranges for any type of cuisine or food service style. It requires the ability to identify customer preferences, plan menus to meet customer and business needs, cost menus and evaluate their success.
It does not cover the specialist skills used by senior catering managers and chefs to design and cost complex menus after researching market preferences and trends. Those skills are covered in SITHKOP007 Design and cost menus.
The unit applies to hospitality and catering organisations. Menus can be for ongoing food service, for an event or function, or for a food product range such as patisserie products.
It applies to cooks, patissiers and catering personnel who usually work under the guidance of more senior chefs.
No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Elements and Performance Criteria
ELEMENTS | PERFORMANCE CRITERIA |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Identify customer preferences. | 1.1.Identify current customer profile for the food business. 1.2.Analyse food preferences of customer base. |
2. Plan menus. | 2.1.Generate a range of ideas for menus for dishes or food production ranges, assess their merits, and discuss with relevant personnel. 2.2.Choose menu items to meet customer preferences. 2.3.Identify organisational service style and cuisine, and develop suitable menus. 2.4.Include balanced variety of dishes or food production items for the style of service and cuisine. |
3. Cost menus. | 3.1.Itemise proposed components of included dishes or food production items. 3.2.Calculate portion yields and costs from raw ingredients. 3.3.Assess cost-effectiveness of proposed dishes or food production items and choose menu items that provide high yield. 3.4.Price menu items to ensure maximum profitability. |
4. Write menu content. | 4.1.Write menus using words that appeal to customer base and fit with the business service style. 4.2.Use correct names for style of cuisine. 4.3.Use descriptive writing to promote sale of menu items. |
5. Evaluate menu success. | 5.1.Seek ongoing feedback from customers and others, and use to improve menu performance. 5.2.Assess success of menus against customer satisfaction and sales data. 5.3.Adjust menus based on feedback and profitability. |
Evidence of Performance
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.
Evidence of Knowledge
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.
Assessment Conditions
Skills must be demonstrated in a hospitality business operation where menus are planned and costed. This can be:
an industry workplace
a simulated industry environment or activity.
Assessment must ensure access to:
commercial information:
preferred supplier arrangements
purchase specifications
sources of negotiated cost of supply:
tariffs
price lists
product information:
food preparation lists
menus for restaurants
price lists
recipes
costs of food supply for food service businesses
menus for the variety of cuisines and service styles specified in the performance evidence.
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.
Foundation Skills
Foundation skills essential to performance in this unit, but not explicit in the performance criteria are listed here, along with a brief context statement. | |
SKILLS | DESCRIPTION |
Writing skills to: | prepare menus and product descriptions to creatively explain menu dishes and promote sales. |
Oral communication skills to: | listen and respond to routine customer feedback, and ask questions that inform menu choice. |
Numeracy skills to: | calculate the cost of producing dishes for menus calculate mark-ups and selling price for profitability compare menu items based on their anticipated yield, budgetary constraints and profitability. |
Problem-solving skills to: | evaluate the food service preferences of the customer profile and plan menus to meet those preferences identify unprofitable menu items and adjust menus to include high yield dishes. |
Planning and organising skills to: | access and sort all information required for menu planning and for coordinating a menu development process. |
Technology skills to: | use computers and software programs to cost and document menus. |
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. |
Sectors
Hospitality
Competency Field
Kitchen Operations