NTISthis.com

Evidence Guide: SITHKOP002 - Plan and cost basic menus

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

SITHKOP002 - Plan and cost basic menus

What evidence can you provide to prove your understanding of each of the following citeria?

Identify customer preferences.

  1. Identify current customer profile for the food business.
  2. Analyse food preferences of customer base.
Identify current customer profile for the food business.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Analyse food preferences of customer base.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Plan menus.

  1. Generate a range of ideas for menus for dishes or food production ranges, assess their merits, and discuss with relevant personnel.
  2. Choose menu items to meet customer preferences.
  3. Identify organisational service style and cuisine, and develop suitable menus.
  4. Include balanced variety of dishes or food production items for the style of service and cuisine.
Generate a range of ideas for menus for dishes or food production ranges, assess their merits, and discuss with relevant personnel.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Choose menu items to meet customer preferences.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify organisational service style and cuisine, and develop suitable menus.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Include balanced variety of dishes or food production items for the style of service and cuisine.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cost menus.

  1. Itemise proposed components of included dishes or food production items.
  2. Calculate portion yields and costs from raw ingredients.
  3. Assess cost-effectiveness of proposed dishes or food production items and choose menu items that provide high yield.
  4. Price menu items to ensure maximum profitability.
Itemise proposed components of included dishes or food production items.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Calculate portion yields and costs from raw ingredients.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess cost-effectiveness of proposed dishes or food production items and choose menu items that provide high yield.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Price menu items to ensure maximum profitability.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Write menu content.

  1. Write menus using words that appeal to customer base and fit with the business service style.
  2. Use correct names for style of cuisine.
  3. Use descriptive writing to promote sale of menu items.
Write menus using words that appeal to customer base and fit with the business service style.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use correct names for style of cuisine.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use descriptive writing to promote sale of menu items.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Evaluate menu success.

  1. Seek ongoing feedback from customers and others, and use to improve menu performance.
  2. Assess success of menus against customer satisfaction and sales data.
  3. Adjust menus based on feedback and profitability.
Seek ongoing feedback from customers and others, and use to improve menu performance.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess success of menus against customer satisfaction and sales data.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Adjust menus based on feedback and profitability.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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.

Required Skills and Knowledge

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 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.

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.

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.