NTISthis.com

Evidence Guide: SITHKOP501 - 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

 

SITHKOP501 - Design and cost menus

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

Evaluate market trends and identify target markets.

  1. Identify current customer markets 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 and style of the operation.
Identify current customer markets 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 and style of the operation.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Develop menus.

  1. Evaluate the food service preferences of target markets and create menus to meet market needs and preferences.
  2. Develop menus to provide a balanced variety of dishes for the style of cuisine.
  3. Generate a range of different, innovative and creative approaches and concepts to menu design.
  4. Plan and design menus and the sequence of menu items, according to cuisine requirements and conventions.
  5. Analyse operational constraints when designing menus.
Evaluate the food service preferences of target markets and create menus to meet market needs and preferences.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Generate a range of different, innovative and creative approaches and concepts to menu design.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Plan and design menus and the sequence of menu items, according to cuisine requirements and conventions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Analyse operational constraints when designing menus.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cost menus for profitability.

  1. Itemise all proposed components of the included dishes.
  2. Calculate portion yields and costs from raw ingredients.
  3. Accurately calculate all expenditure items to determine nett production costs of menu items.
  4. Determine required profit margin and calculate selling price.
  5. Assess cost-effectiveness and profitability of proposed dishes and choose menu items that provide high yield.
  6. Make reasonable cost adjustments to ensure price-competitive menus.
  7. Price menu items to ensure maximum profitability.
Itemise all proposed components of the included dishes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Calculate portion yields and costs from raw ingredients.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Accurately calculate all expenditure items to determine nett production costs of menu items.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Determine required profit margin and calculate selling price.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Make reasonable cost adjustments to ensure price-competitive menus.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Price menu items to ensure maximum profitability.

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 the sequence of service on printed menus.
  4. Use 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 the sequence of service on printed menus.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use innovative descriptions that promote the sale of menu items.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor menu performance.

  1. Monitor demand patterns for menu items.
  2. Seek ongoing feedback from staff and customers and use to improve menu performance.
  3. Analyse sales and profit performance of menu items.
  4. Adjust menus based on feedback and profitability.
Monitor demand patterns for menu items.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Seek ongoing feedback from staff and customers and use to improve menu performance.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Analyse sales and profit performance of menu items.

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

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:

source and evaluate information on current and emerging food service trends and customer preferences

develop and cost multiple menus to meet a diversity of target markets

monitor and evaluate menu performance over a menu life cycle

demonstrate knowledge of:

current and emerging food service trends

operating costs for hospitality and catering organisations

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

desired profit margins, markup procedures and rates

different types and styles of menus

develop menus within commercial time constraints.

Context of and specific resources for assessment

Assessment must ensure use of:

hospitality industry business operation or activity for which menus are designed 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

financial data and budgets for the operation of hospitality industry 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 individual’s ability to:

research the preferences of particular markets

create menus to meet target market preferences

calculate net 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 individual’s ability to write creative content for menus of diverse cuisine and service styles

use of problem-solving exercises to allow the individual to respond to operational constraints and develop menu solutions

written or oral questioning to assess knowledge of:

current and emerging food service trends

operating costs for hospitality and catering organisations

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

desired profit margins, markup procedures and rates

different types and styles of menus

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:

BSBMKG401B Profile the market

SITHKOP401 Plan and display buffets

SITXFIN401 Interpret financial information

SITXFIN501 Prepare and monitor budgets.

Required Skills and Knowledge

Required skills

critical thinking skills to evaluate the food service preferences of target markets and create menus to meet market needs and preferences

initiative and enterprise skills to initiate the development of new menus to meet changing customer demands

learning skills to continually source information on emerging food service trends and synthesise this information for menu updates

literacy skills to:

read and interpret complex documents about food service trends, market statistics, customer profiles and market preferences

research complex information on customer profiles and preferences, current and emerging food service trends

write comprehensive and 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 mark-ups and selling price for profitability

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

problem-solving skills to consider all operational constraints and develop menus which can be realistically delivered by the organisation

self-management skills to take responsibility for the ongoing development of menus

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

Required knowledge

market research techniques for sourcing information on food service trends and market preferences

sources of information on:

food service trends

market statistics

customer profiles and preferences

current and emerging food service trends

products and service styles that meet certain market requirements, including quality expectations

current customer profile serviced

competitors’ current and proposed products and services

financial operating costs for hospitality and catering organisations

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

butcher’s test

standard measures

standard yield tests

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

different types and styles of menus 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

methods of analysing sales mix and profit performance of menu items including menu engineering analysis.

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.

Food service trends may relate to:

contemporary eating habits

cultural and ethnic influences

major events and festivals

media influence

seasonal and popular influences.

Target markets may include:

athletes

defence forces

health care customers

infants, children and adolescents

international tourists

older people

people from different socioeconomic groups

people from specific cultural or religious groups

students

those with particular nutritional interests

young people.

Menus may be:

à la carte

buffet

classical

cyclical

degustation

ethnic

for a:

event

festival

function

for any cuisine

modern

set

table d’hôte

seasonal.

Balanced variety of dishes may relate to different:

colours

cooking methods

delicacies

flavours

nutritional values

presentation

seasonally available ingredients

tastes

textures.

Operational constraints may involve:

kitchen equipment

seasonal availability of ingredients

skill level of kitchen staff

suitability of dishes for the season.

Expenditure items may include:

ingredients

labour

operational costs of the business

wastage.

Feedback may involve:

customer satisfaction discussions with:

customers

employees during the course of each business day

customer surveys

improvements suggested by:

customers

suppliers

peers

staff

supervisors

managers

regular staff meetings that involve menu discussions

seeking staff suggestions for menu items.