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Evidence Guide: SITHKOP015 - Design and cost 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

 

SITHKOP015 - Design and cost menus

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

Develop menus.

  1. Evaluate food service preferences of target markets and create menus to meet market needs and preferences.
  2. Develop menus to provide balanced varietyof dishes for the style of cuisine.
  3. Sequence menu items according to menu requirements.
  4. Analyse operational constraints when designing menus.
Evaluate food service preferences of target markets and create menus to meet market needs and preferences.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Develop menus to provide balanced varietyof dishes for the style of cuisine.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Sequence menu items according to menu requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Analyse operational constraints when designing menus.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Write menu content.

  1. Write menus using terminology appropriate for the market and organisational service style.
  2. Follow required menu item naming conventions for the style of cuisine.
  3. Present sequence of service on printed menus for ease of customer reading.
  4. Use accurate and innovative descriptions that promote the sale of menu items.
Write menus using terminology appropriate for the market and organisational service style.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow required menu item naming conventions for the style of cuisine.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Present sequence of service on printed menus for ease of customer reading.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use accurate and innovative descriptions that promote the sale of menu items.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Evaluate market trends and identify target markets.

  1. Identify current customer market based on past and current sales performance.
  2. Analyse current customer profile and food service preferences.
  3. Source information on current and emerging food service trends and customer preferences.
  4. Evaluate market trends for relevance to organisational service style and cuisine.
  5. Identify target markets based on the nature, style and location of the operation.
  6. Evaluate food service preferences of target markets and create menus to meet market needs and preferences.
  7. Develop menus to provide balanced varietyof dishes for the style of cuisine.
  8. Sequence menu items according to menu requirements.
  9. Analyse operational constraints when designing menus.
Identify current customer market based on past and current sales performance.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Analyse current customer profile and food service preferences.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Source information on current and emerging food service trends and customer preferences.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Evaluate market trends for relevance to organisational service style and cuisine.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify target markets based on the nature, style and location of the operation.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Evaluate food service preferences of target markets and create menus to meet market needs and preferences.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Develop menus to provide balanced varietyof dishes for the style of cuisine.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Sequence menu items according to menu requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Analyse operational constraints when designing menus.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cost menus for profitability.

  1. Itemise proposed components of the included dishes.
  2. Calculate portion yields and costs of ingredients.
  3. Determine net production costs of menu items.
  4. Determine required profit margin and calculate selling price to ensure maximum profitability.
  5. Assess cost-effectiveness and profitability of proposed dishes to form a menu with balanced yield.
  6. Make reasonable cost adjustments to ensure price-competitive menus.
  7. Write menus using terminology appropriate for the market and organisational service style.
  8. Follow required menu item naming conventions for the style of cuisine.
  9. Present sequence of service on printed menus for ease of customer reading.
  10. Use accurate and innovative descriptions that promote the sale of menu items.
Itemise proposed components of the included dishes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Calculate portion yields and costs of ingredients.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Determine net production costs of menu items.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Determine required profit margin and calculate selling price to ensure maximum profitability.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess cost-effectiveness and profitability of proposed dishes to form a menu with balanced yield.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Make reasonable cost adjustments to ensure price-competitive menus.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Write menus using terminology appropriate for the market and organisational service style.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow required menu item naming conventions for the style of cuisine.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Present sequence of service on printed menus for ease of customer reading.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use accurate and innovative descriptions that promote the sale of menu items.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

ELEMENTS

PERFORMANCECRITERIA

Elements describe the essential outcomes

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Evaluate market trends and identify target markets.

1.1. Identify current customer market based on past and current sales performance.

1.2. Analyse current customer profile and food service preferences.

1.3. Source information on current and emerging food service trends and customer preferences.

1.4. Evaluate market trends for relevance to organisational service style and cuisine.

1.5. Identify target markets based on the nature, style and location of the operation.

2. Develop menus.

2.1. Evaluate food service preferences of target markets and create menus to meet market needs and preferences.

2.2. Develop menus to provide balanced varietyof dishes for the style of cuisine.

2.3. Sequence menu items according to menu requirements.

2.4. Analyse operational constraints when designing menus.

3. Cost menus for profitability.

3.1. Itemise proposed components of the included dishes.

3.2. Calculate portion yields and costs of ingredients.

3.3. Determine net production costs of menu items.

3.4. Determine required profit margin and calculate selling price to ensure maximum profitability.

3.5. Assess cost-effectiveness and profitability of proposed dishes to form a menu with balanced yield.

3.6. Make reasonable cost adjustments to ensure price-competitive menus.

4. Write menu content.

4.1. Write menus using terminology appropriate for the market and organisational service style.

4.2. Follow required menu item naming conventions for the style of cuisine.

4.3. Present sequence of service on printed menus for ease of customer reading.

4.4. Use accurate and innovative descriptions that promote the sale of menu items.

Required Skills and Knowledge

ELEMENTS

PERFORMANCECRITERIA

Elements describe the essential outcomes

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Evaluate market trends and identify target markets.

1.1. Identify current customer market based on past and current sales performance.

1.2. Analyse current customer profile and food service preferences.

1.3. Source information on current and emerging food service trends and customer preferences.

1.4. Evaluate market trends for relevance to organisational service style and cuisine.

1.5. Identify target markets based on the nature, style and location of the operation.

2. Develop menus.

2.1. Evaluate food service preferences of target markets and create menus to meet market needs and preferences.

2.2. Develop menus to provide balanced varietyof dishes for the style of cuisine.

2.3. Sequence menu items according to menu requirements.

2.4. Analyse operational constraints when designing menus.

3. Cost menus for profitability.

3.1. Itemise proposed components of the included dishes.

3.2. Calculate portion yields and costs of ingredients.

3.3. Determine net production costs of menu items.

3.4. Determine required profit margin and calculate selling price to ensure maximum profitability.

3.5. Assess cost-effectiveness and profitability of proposed dishes to form a menu with balanced yield.

3.6. Make reasonable cost adjustments to ensure price-competitive menus.

4. Write menu content.

4.1. Write menus using terminology appropriate for the market and organisational service style.

4.2. Follow required menu item naming conventions for the style of cuisine.

4.3. Present sequence of service on printed menus for ease of customer reading.

4.4. Use accurate and innovative descriptions that promote the sale of menu items.

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

source and evaluate information on current and emerging food service trends, customer preferences and target markets and use to inform menu design outlined below

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

à la carte

buffet

degustation

table d’hôte

develop the above four menus demonstrating:

current and emerging food service trends

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

desired profit margins and mark-up procedures

summary of menu costings.

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

techniques for sourcing information on food service trends and market preferences

range of current and emerging food service trends relating to:

contemporary eating habits

cultural and ethnic influences

major festivals and events

media influence

seasonal influences

social media

sources of information on:

market statistics

customer profiles and preferences

products, service styles and quality expectations that meet market requirements

financial operating costs for hospitality and catering organisations, including:

consumables

food and ingredients

labour

wastage

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

food cost percentage

budgeted sales price

standard measures

standard yield tests

GST addition and subtraction

different types and styles of:

menus

food outlets

food service

influence of seasonal products and commodities on menu content and price

naming conventions and culinary terms for a variety of cuisines

formats for and inclusions of menus presented to customers:

legible text

format matched to customer type

presented in format that is easy to read

methods to gain feedback on menu performance:

qualitative:

social media

customer surveys

customer discussions

staff discussions and meetings

quantitative:

sales data

methods of analysing sales mix and profit performance of menu items:

menu engineering analysis

sales data.