Assessment 1 – Project

 Type of Customers – Provide a description

There’s no single right way to approach a customer. All kinds of customers
will visit your website. Each of them unique and requiring a different
approach. Just as customers have different styles of restaurants to choose
from, restaurant owners can choose from a variety of marketing strategies
that appeal to different types of patrons. Most restaurants target specific
markets or demographics and already have some ideas of what their
customers like, but by adding new marketing and promotional techniques
restaurant owners can draw new patrons to their establishment. Following
are the specific customer group which can increase the profits and income
of the business: -
o The couples
o The Foodies
o The Family
o Age Group: - 16 to 55
o Upper Middle Class

 Cuisines style used in establishment

o Chinese
o French
o Indian
o Italian

 Menu type used in the establishment

o À la carte
o Buffet
o Cyclical
o Degustation
o Ethnic
o Set
o Table d’hôte

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 o Seasonal

 Best Selling Menu Items

Best-selling menu items Example Cost $

Bread/starter Veg Mayonnaise Sandwich 45

Warm salad of Brie and roast

Entrée 16
cherry tomatoes

Soup Hot and sour prawn soup 12

Main Creamy courgette lasagne 45

Dessert Matcha mousse cake 20

Blue cheese tarts with waldorf

Special/Other 16
salad

Introduction

The present day catering services have changed from the earlier times. In the
present era, people avoid having heavy lunches. Therefore, platter has become an
appropriate meal for guests to be served in a pleasant manner. Several caterers
strive hard to achieve their mission to keep their customers content with valuable
services and delicious food. These catering services offer a variety of services such
as buffet package, corporate and wedding package; barbeque spit combo, finger
food, and funeral catering, classic package, and life celebration catering facility in
Sydney. Funeral Catering Sydney, Life Celebration Catering Sydney

These professional services ensure you celebrate the function or an event with
stress-free catering services. Their menu card comprises of various delectable
dishes. All invited guests enjoy their meals to the fullest. It is a fact that good food

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brings good relations. If your stomach were satisfied, you would praise the host.
It has become essential for caterers to cater people with a range of services and
quality food. People are getting more impetus to both quality of food and variety of
services. Various people get puzzled with a range of dishes caterers offer
nowadays. A majority of people select contrasting dishes that does not match
with the nature of the event. Hence, professional catering companies would help
you with placing orders pertaining to the event. You should discuss the dishes
with the representatives of the company and by selecting and omitting certain
menus; they would assist you to form the final list.

Other features of the company include pre-cooked food boxes. This pre-cooked
food can be brought at home and prepared at your own convenience.

Menu 1 – A La Carte

a.
 Entrees
o Quiche
o Marinated Pork Tenderloin
o Batter Fruit Cobbler
o Enchiladas
o Lemonade
o Tangy baked salmon

 Soups
o Chinese and Mushroom Soup
o Red Pepper and Tomato Soup

 Main courses
o Chicken & mushroom puff pie
o Chicken biryani
o Paella
o Parmesan spring chicken

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 o Orange-stuffed Christmas duck
o Spinach & ricotta rotolo
o Grilled miso salmon with rice noodles
o Salmon & spinach with tartare cream
o Hake with paprika oil potatoes
o One-pan duck with Savoy cabbage

 Desserts
o Frozen strawberry trifle
o Apple Crumble
o Gluten-free chocolate fudge brownies
o White Chocolate Cheesecake

 Drinks
o Mojito Mocktail
o Pineapple & Lime Mocktail
o Raw Raspberry Shrub
o Peach Iced Tea

 Vegetarian
o Thai Green Curry
o Spicy Root and Lentil Soup

The color of above mentioned dishes will be mixture of all colours. White
and red colour will be there as most of dishes are non – vegetarian. Less
amount of oil usage will make the dishes healthier to consume. The
cakes, puddings and cocktails will be the part of delicacies. Some of the
dishes are spicy and some dishes are sour and mild in taste. The
presentations of dishes are based on the Australian and Continental style
in order to attract all kind of customers. Healthy and soothing texture is
suitable for all kind of age groups.

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 b. A La Carte menu dishes can be easily affordable by upper middle class and
can be accessed by all age groups.

c. All the dishes will be presented with natural ingredients like corianders,
cheese, celery and served on beautiful platters

d. List of ingredients and required quantities for entrée, soups, desserts,

main course.
Ingredients Quantity
Pork tenderloin 30 kg
Olive oil 10 litre
Garlic 10 kg
Dijon honey mustard 5 kg
Salt 10 kg
Black pepper 10 kg
Butter 10 kg
All purpose flour 20 kg
Sugar 10 kg
Baking powder 5 kg
Milk 10 litre
Peaches 10 kg
Blue berries 10 kg
Strawberries 10 kg
Raspberries 10 kg
Black berries 10 kg
Ground beef 30 kg
Tortillas flour 20 kg
Cheddar cheese 20 kg
Lemon juice 20 litre
Chicken thighs 30 kg
Bacon 20 kg
Onion 20 kg

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 Button mushroom 10 kg
Thyme springs 30
Plain flour 20 kg
Chicken stock 20 litre
Milk 20 litre
Rice 50 kg
Butter 10 kg
Onion 30 kg
Cardamom 10 kg
Chicken breasts 30 kg
Sausages 30 kg
Pea 20 kg
Seafood mix 30 kg
Eggs 50
Parmesan 20 kg
Potatoes 20 kg
Baby spinach 20 pints
Wine vinegar 20 litre
Duck breast 30 kg
Peppercorns 10 kg
Cabbage 20 kg
Orange 20 kg
Brown sugar 10 kg
White wine 20 litre
Watercress
Ricotta 10 kg
Dough pasta 30 kg
Rice noodles 20 kg
Spring onion 20 kg
Bean sprouts 20 kg
Salmon fillets 30 kg

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 e. Excel
f. Recipe Card
g.
 Entrees Cost
o Quiche 28
o Marinated Pork Tenderloin 26
o Batter Fruit Cobbler 31
o Enchiladas 27
o Lemonade 29
o Tangy baked salmon 30

 Soups
o Chinese and Mushroom Soup 27
o Red Pepper and Tomato Soup 24

 Main courses
o Chicken & mushroom puff pie 27
o Chicken biryani 29
o Paella 32
o Parmesan spring chicken 36
o Orange-stuffed Christmas duck 37
o Spinach & ricotta rotolo 32
o Grilled miso salmon with rice noodles 27
o Salmon & spinach with tartare cream 29
o Hake with paprika oil potatoes 26
o One-pan duck with Savoy cabbage 32

 Desserts
o Frozen strawberry trifle 30
o Apple Crumble 32
o Gluten-free chocolate fudge brownies 36
o White Chocolate Cheesecake 27

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  Drinks
o Mojito Mocktail 23
o Pineapple & Lime Mocktail 22
o Raw Raspberry Shrub 24
o Peach Iced Tea 21

 Vegetarian
o Thai Green Curry 32
o Spicy Root and Lentil Soup 36

h. Mojito Mocktail as a drink can be identified as best in terms of profitability

because they are easy to prepared at once which saves time and labour
cost.

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 i. Menu

 Entrees Cost
o Quiche 28
o Marinated Pork Tenderloin 26
o Batter Fruit Cobbler 31
o Enchiladas 27
o Lemonade 29
o Tangy baked salmon 30

 Soups
o Chinese and Mushroom Soup 27
o Red Pepper and Tomato Soup 24

 Main courses
o Chicken & mushroom puff pie 27
o Chicken biryani 29
o Paella 32
o Parmesan spring chicken 36
o Orange-stuffed Christmas duck 37
o Spinach & ricotta rotolo 32
o Grilled miso salmon with rice noodles 27
o Salmon & spinach with tartare cream 29
o Hake with paprika oil potatoes 26
o One-pan duck with Savoy cabbage 32

 Desserts
o Frozen strawberry trifle 30
o Apple Crumble 32
o Gluten-free chocolate fudge brownies 36
o White Chocolate Cheesecake 27

 Drinks
o Mojito Mocktail 23
o Pineapple & Lime Mocktail 22
o Raw Raspberry Shrub 24
o Peach Iced Tea 21

 Vegetarian
o Thai Green Curry 32
o Spicy Root and Lentil Soup 36

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Menu 2 – Buffet

a. A good design serves a function. The function of a buffet is to serve

the guest. Therefore, a properly devised buffet design places foods
logically. Guests should be able to identify what they are eating and
reach the food easily with appropriate service tools, including plates
and silverware, strategically positioned. If there is a chance that a food
might cause an allergic reaction, guests should be warned, either
through placards, a printed menu or by assigning knowledgeable wait
staff on the line. The layout should be designed so as to keep foods
properly heated or chilled and safe from cross contamination.
 Coronation chicken scones
 Halloumi fries
 Truffle macancini
 Thyme & caramelised onion mini Scotch eggs
 Sausage & fennel seed slices
 Vegan sausage rolls
 Mac ’n’ cheese sliders
 Double chocolate cheesecake

b. The dishes comprises of spices and mild flavour with various

toppings.

c. The dishes will be present in trolleys with great presentation and

varieties of colours and flavours. Cheese, corianders, celery leaves,
lettuce leaves etc.

d. List of ingredients and required quantities for buffet

Ingredients Quantities
Self – raising flour 20 kg
Baking powder 5 kg

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 Butter 10 kg
Milk 30 litre
Nigella seeds 10 kg
Egg 50
Chicken breast 40 kg
Mango chutney 10 kg
Curry powder 10 kg
Natural yogurt 20 kg
Lemon juice 20 litre
Cucumber 10 kg
Red onion 30 kg
Cheddar cheese 20 kg
Parmesan cheese 20 kg
Breadcrumbs 10 kg
Tomato sauce 20 litre
Wine vinegar 20 kitre
Thyme springs 20 pints
Pork sausage 30 kg
Fennel seeds 10 kg
Chestnut mushrooms 30 kg
Rice miso 20 kg
Plain flour 20 kg
Macaroni 30 kg
Shallots 20 kg
Dijon mustard 10 kg
Cheddar cheese 20 kg
Chocolate 30 kg
Cocoa 10 kg
Caster sugar 20 kg
Vanilla extract 10 litre
Dark chocolate 20 kg
Double cream 20 kg

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 e. Excel

f. Cost $
 Coronation chicken scones 35
 Halloumi fries 31
 Truffle macancini 32
 Thyme & caramelised onion mini Scotch eggs 33
 Sausage & fennel seed slices 29
 Vegan sausage rolls 31
 Mac ’n’ cheese sliders 33
 Double chocolate cheesecake 32

g. Double Chocolate Cheesecake Street Tacos can be considered as a

best dish within this menu because tacos are the most items in the
town. From kids to youngsters and from couples to old age people love
tacos.

h. Menu

 Coronation chicken scones 35

 Halloumi fries 31

 Truffle macancini 32

 Thyme & caramelised onion mini Scotch eggs 33

 Sausage & fennel seed slices 29

 Vegan sausage rolls 31

 Mac ’n’ cheese sliders 33

 Double chocolate cheesecake 32

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Menu 3 – Cyclical

a. Cyclic menu includes course entrée, main, dessert for each day

Menu Monday Tuesday Wednesday Thursday Friday Saturday Sunday

Parmesan
Strawberry Porridge French Toast
Entrees and Parsley Porridge
Goat Cheese Prawn Bisque Boiled Egg With Almond
Entrée Black Bean Sausage Ball Toast with
Bruschetta ($25) Toast with Butter and
Salsa ($14) Appetizer butter ($16)
($18) butter ($20) Banana ($16)
($20)
Roast Grilled
One Dish Grilled Pork
Red Chicken Shrimp and barramundi Roast Pork
Bourbon with
Main Spaghetti Vegetable Broccoli stir with Garlic with salad
Chicken asparagus
($24) Chilli with fried ($22) and Lemon ($25)
($27) ($24)
Rice (V) ($25) ($24)
Gluten-Free
Frozen Berry Fresh fruit
Strawberry Dessert Avocado Chia Pudding Milk pudding
Dessert Cheesecake and yogurt
Shortcake Crepes ($12) Dessert ($13) ($15) ($15)
($18) ($15)
($16)

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b. Most of the dishes are non – vegetarian with white and red color
combinations. Dishes are prepared with added flavour of cream which
provides exotic flavour and taste.

c. The dishes will be served in a serving bowls and platters and separate plates
and bowls will be provided.

d. List of ingredients and quantity

Ingredients Quantity
Black beans 30 kg
Corn 30 kg
Tomato 30 kg
Jalapeno 4 kg
Red onion 20 kg
Cilantro 10 kg
Lime juice 20 litre
Garlic powder 5 kg
Cumin 5 kg
Salt 10 kg
Cayenne pepper 4 kg
Strawberry 20 kg
Goat cheese 6 kg
Porridge 20 kg
Banana 100
Spaghetti 10 packets
Chicken 50 kg
Pork 50 kg
Asparagus 15 kg
Avocado 10 kg
Milk 20 litres

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 Rice 30 kg

e. Excel

f. Fresh Fruit and Yogurt can be considered relevant item because everyone loves
yogurt and fruits are considered as healthy.

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g. Menu

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Menu Monday Tuesday Wednesday Thursday Friday Saturday Sunday

Parmesan
Strawberry Porridge French Toast
Entrees and Parsley Porridge
Goat Cheese Prawn Bisque Boiled Egg With Almond
Entrée Black Bean Sausage Ball Toast with
Bruschetta ($25) Toast with Butter and
Salsa ($14) Appetizer butter ($16)
($18) butter ($20) Banana ($16)
($20)
Roast Grilled
One Dish Grilled Pork
Red Chicken Shrimp and barramundi Roast Pork
Bourbon with
Main Spaghetti Vegetable Broccoli stir with Garlic with salad
Chicken asparagus
($24) Chilli with fried ($22) and Lemon ($25)
($27) ($24)
Rice (V) ($25) ($24)
Gluten-Free
Frozen Berry Fresh fruit
Strawberry Dessert Avocado Chia Pudding Milk pudding
Dessert Cheesecake and yogurt
Shortcake Crepes ($12) Dessert ($13) ($15) ($15)
($18) ($15)
($16)

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Menu 4 – Degustation

a. Eight courses
o "Crackers and Cheese": Tofu misozuke
o Muscovy duck prosciutto
o Cucumber soup
o Carrot, sous vide egg yolk, candied walnuts
o Market fish, cherry tomatoes, cranberry beans, tomato "consommé"
o Beef short rib, pumpernickel crisp, pickled mustard seed, red beet
o Onion broth, sprouted lentils, pickled scallion, crispy rice
o Strawberry granita

b. The color and flavors are rich because it contains mixture of vegetarian,
non vegetarian, vegan, vegetarian and fruits smoothies.

c. The dishes prepared with the exotic flavours garnished with leaves,
coriander served in platters, bowls and glasses.

d. List of ingredients and quantity

Ingredients Quantity

firm tofu 20 kg

white miso 20 kg

sake 20 kg

sugar 20 kg

red pepper flakes 20 kg

Cheesecloth 20 kg

Muscovy duck breast 20 kg

Kosher salt 20 kg

Black pepper 20 kg

cumin 20 kg

dried porcini mushrooms 20 kg

cucumbers 20 kg

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 Greek yogurt 20 kg

sprigs parsley 20 kg

lemon juice 20 kg

vegetable stock 20 kg

heirloom carrots 20 kg

eggs 20 kg

Parchment paper 20 kg

Canola oil 20 kg

walnuts 20 kg

sugar 20 kg

Butter 20 kg

Thyme 20 kg

Finishing salt such as Maldon 20 kg

parsley 20 kg

watercress 20 kg

strawberries 20 kg

sugar 20 kg

Balsamic vinegar 20 kg

lemon juice 20 kg

Mint leaf 20 kg

e. Excel

f. Strawberry granite will be the best in terms of profitability because

everyone loves fruits and they are prepared with less oil and healthy
cooking techniques.

g. Menu

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 o "Crackers and Cheese": Tofu misozuke

o Muscovy duck prosciutto

o Cucumber soup

o Carrot, sous vide egg yolk, candied walnuts

o Market fish, cherry tomatoes, cranberry beans, tomato "consommé"

o Beef short rib, pumpernickel crisp, pickled mustard seed, red beet

o Onion broth, sprouted lentils, pickled scallion, crispy rice

o Strawberry granita

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Menu 5 – Ethnic

a. Three courses
o Baked Ziti I
o Labneh (Lebanese Yogurt)
o Thai Cucumber Salad

b. Color of the dishes will be white, red, brown and the texture will be tender.

c. All the dishes will be served in platters, bowls, and plates.

d. List of ingredients and quantity

Ingredients Quantity
Ziti pasta 30 kg
Onion 30 litre
Ground beef 30 kg
Spaghetti sauce 10 litre
Provolone cheese 20 kg
Sour cream 10 kg
Mozzarella cheese 10 kg
Parmesan cheese 10 kg
Greek yogurt 20 kg
Olive oil 10 litre
Mint 30 pints
Dill 20 kg
Kosher salt 10 kg
Cucumber 10 kg
Sugar 30 kg
Rice wine vinegar 20 kg
Jalapeno pepper 20 kg

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 Cilantro 10 kg
Peanuts 20 kg

e. Excel

f. Baked Zitti I will be the best in terms of profitability because it taske better
when mixed with barbeque and spices.

g. Menu

o Baked Ziti I
o Labneh (Lebanese Yogurt)
o Thai Cucumber Salad

Menu 6 – Set Menu

a. Set Menu will include

o Shepherd’s Pie
o Roasted Garlic Cauliflower
o Beef Stroganoff III

b. The dishes will comprise of green and red color because the set menu is
vegetarian and non vegetarian.

c. The menu dishes will be presented in bowls and platters.

d. List of ingredients and quantity

Ingredients Quantity
Potatoes 20 kg
Butter 10 kg
Onion 30 kg

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 Cheddar cheese 10 kg
Salt 10 kg
Pepper 10 kg
Carrots 20 kg
Vegetable oil 20 litre
Ground beef 30 kg
All purpose flour 20 kg
Beef broth 20 litre
Garlic 20 kg
Cauliflower 30 kg
Salt 20 kg
Black pepper 10 kg
Fresh parsley 20 kg
Beef chuck roast 20 kg

e. Excel

f. Beef Stroganoff III will be the best in terms of profitability because of

popularity in the town

g. Menu

o Shepherd’s Pie
o Roasted Garlic Cauliflower
o Beef Stroganoff III

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Menu 7 – Table d’ Hote

a. Table d’ Hote
o Lime Chicken Soft Tacos
o Italian Breaded Pork Chops
o Chocolate Trifle

b. The color of the dishes will be colourful because of fruits and fraters.

c. All the dishes will be served in platter and bowls.

d. List of Ingredients and Quantity

Ingredients Quantity
Chicken breast 30 kg
Red wine vinegar 10 litre
Lime juice 10 litre
Sugar 20 kg
Black pepper 10 kg
Green onions 20 kg
Garlic 10 kg
Oregano 5 kg
Flour Tortillas 20 kg
Lettuce leaves 50
Salsa sauce 20 litre
Eggs 50
Milk 20 litre
Parmesan cheese 10 kg
Parsley 10 pints
Olive oil 10 litre
Pork chops 30 kg
Brownie mix 20 package

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 Chocolate pudding 20 kg
Sweet condensed milk 20 cans
Chocolate 20 kg

e. Excel

f. Lime Chicken Soft Tacos will be the best in terms of profitability because of
healthy recipe.

g. Menu

o Lime Chicken Soft Tacos

o Italian Breaded Pork Chops
o Chocolate Trifle

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Menu 8 – Seasonal

a. Seasonal Menu
o Herby spring chicken pot pie
o Epic summer salad
o Mint & mango iced green tea
o Chicken & sweetcorn ramen

b. Colours of dishes will be white, yellow, brown.

c. The dishes will be served in bowls, glasses and platters

d. List of Ingredients and Quantity

Ingredients Quantity
Cabbage 20 kg
Green bell peppers 20 kg
Onion 20 kg
Carrots 20 kg
White wine vinegar 10 litre
Vegetable oil 5 litre
Sugar 10 kg
Lemon juice 10 litre
Egg noodle 20 package
Ground beef 20 kg
Garlic 20 kg
Mushrooms 30 kg
Condensed cream of mushroom
20 cans
soup
Milk 20 litre
Sour cream 20 cans
Vanilla cake 20 package

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 Eggs 50
Vanilla extract 2 litre
e. Excel

f. Epic Summer Salad will be the best in terms of profitability because of

summer season and this dish will be in high demand.

g. Menu

o Herby spring chicken pot pie

o Epic summer salad
o Mint & mango iced green tea
o Chicken & sweetcorn ramen

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Assessment 3 – Project

Feedback Form

1. How often you dine with us?

o Daily
o Weekly
o Monthly
o First time

2. Was the server attentive and available when you needed

him/her?
o Yes
o No

3. How would you rate the taste of your meal?

o Excellent
o Good
o Average
o Below average
o Poor

4. How was the temperature of the food?

o Excellent
o Good
o Average
o Below average
o Poor

5. Please rate your visit on value for the money.

o Excellent
o Good
o Average
o Below average

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 o Poor

6. Please rate the following

Cleanliness

o Excellent
o Good
o Average
o Below average
o Poor

Lighting

o Excellent
o Good
o Average
o Below average
o Poor

Music

o Excellent
o Good
o Average
o Below average
o Poor

Comfort

o Excellent
o Good
o Average
o Below average
o Poor
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 7. Any changes needed to considered
Must start separate section for grilling and barbeque.

Analysis
According to the reaction of clients got from the input structure, we are glad
to ascertain that the 90% of our clients are happy with the administrations
given by our outlet. This will be useful for our business as they will
prescribe others to join. This will improve business and addition benefits
with the fulfilment of clients. We can't disregard the 10% clients likewise,,
who are not happy with the administrations. This could progress toward
becoming danger for the eatery. the café needs to concentrate more on the
introduction, taste and nature of nourishment so as to build the benefits.

Considering the part's analysis, it is overviewed that the customer generally

has favored the A la carte menu type. This suggests the foreordained menu
type has viably contributed towards addition in customers' solicitations and
satisfaction and thusly updated arrangements livelihoods of the restaurants.
As this menu type is best restaurants should focus on redesigning its
quality for improving shopper loyalty's. Regardless, degustation is similarly
updating customers' solicitations which are required to be given
proportional thought on the menu type for improving the business works
out. In any case, the remaining two menu type isn't not capable satisfy
customers demands, which could results decrease in arrangements
earnings.

Most customers have assented to the manner in which that the menu of the
restaurant involves strong sustenance. Thusly it is surveyed that the
response will make a constructive outcome on the advantages and offers of
the business and engages the bistros to get focuses of whole deal. Besides, it
is surveyed that a broad number of respondents have vary to the truth, the
objectives of which is required for diners to perceive the need organizations,

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develop its causes and improve the organization's quality, for making
colossal base of customers.

From the responses got from the individuals, it is evaluated that customers
generally are fascinated with the idea of sustenance of the diner. This
mirrors the diners review base more on improving the idea of the drink and
sustenance gave. It causes the bistros to satisfy customers and
augmentation benefits. Besides, for the information it is also penniless down
that customer in like manner widely like the kind of sustenance, how were
less number of customers supported the presentation technique for bistros.
Such kind of deficiency in plan of organizations can lessen business picture
and viable improvement in the business.

From the criticism / feedback, it is assessed that most clients have

consented to that reality that the eatery gives rapid administrations to the
clients. This causes the café to fulfil the clients' needs give them increasingly
fast administrations to the clients. It is useful for the eateries to improve
more bases of clients by giving compelling and quick administrations to the
clients. The input is significant for cafés to receive successful techniques for
giving fast administrations to the clients and upgrade their degree of
fulfilment for increasing focused edge in the business. By the by, an
extensive quantum of clients have reacted that the cafés don't give
convenient administrations to clients, which is required to be settled as it
can create critical dangers for business manageability.

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Part 2 – Feedback from ‘Client / Manager’
Two managers were consulted for the feedback of services in the restaurant.
1. How has the restaurant services affected on profitability
Manager 1: - Incredible eatery advertising will bring new clients
through the entryways and tempt old clients back. In the event that
you're quick to lift benefits and drive up turnover, at that point
putting resources into advertising is an incredible move. From adverts
and internet based life promoting, through to proficient photography
and engaging in neighbourhood occasions, there are bunches of
various approaches to expand your advertising endeavours – and lift
benefits accordingly.

Manager 2: - We can actually cut down your food costs marginally,

simply by pricing and designing your menu the right way. A number
of factors need to be taken into consideration during menu pricing,
such as direct costs, indirect costs, volatile costs, etc.

2. What are the major issues that you have identified in providing
services to your customers?
Manager 1: - Over the last century, our eating habits have changed
dramatically, with our diets becoming almost unrecognisable to those
of our grandparents and great-grandparents. The way we shop, cook
and dine has been altered by our attitudes towards food – yet is the
modern way the better way?

Manager 2: - Whatever happens out there in the world of politics can

affect aspects of your restaurant business, including customer
satisfaction, payroll, profits, and even your menu. The restaurant
industry as a whole and some restaurant owners, in particular, like to
monitor the world of politics, so they know which ways incumbents
and incoming politicians lean. They have trade groups and lobbying
groups that lobby for the interests of restaurant owners and they fund
the politicians that will cater to those interests.

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Analysis
From above analysis of feedback from managers, it is analysed that
restaurants trends has been changed dramatically till now. To be in the
market, the restaurant has to keep themselves up – to – date to meet the
requirements of customers.

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Assessment 3 – Written Task

1. What is a yield test?

Yield testing is defined as a technique to determine the number of
portions produced after the required processing has been performed.
These processes may include trimming, butchering, cutting, cooking
or some combination of these. During these processes fat, bone and
other inedible or unnecessary parts are removed.

2. Butcher test
Total cost $35
Total cost $5.52

3. Describe how you would perform a yield test on vegetables

For many food items, trimming is required before the items are
actually used. In order to determine an accurate cost for these items,
the trim loss must be taken into account. From this info, the yield
percentage will be important in determining the quantity that you
need to order.

 First, record the as-purchased quantity (APQ) from the invoice,

or weigh the item before trimming or cutting:
 Trim the item and cut as desired, saving trim and edible portion
(EP) in separate containers. Weigh each separately and record
their weights on a costing form:
APQ – Trim loss = Edible Portion (EPQ)
 Next, divide EP by AP
EP ÷ AP = Yield Percent
 To convert the decimal to a percent, multiply by 100.

4. What is the yield percentage for the following?

Item Tested Broccoli
Original weight 2.000kg
Usable trimmings 0.000kg

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 Waste trimmings 0.700kg
Total trimmings 0.700kg
Prepared weight 1.300kg
(1.300 / 2.000) x 100 = 65%

5. What is the yield percentage for the following?

Item Tested Turned potatoes
Original weight 5.000kg
Usable trimmings 1.000kg
Waste trimmings 0.500kg
Total trimmings 0.500kg
Prepared weight 3.500kg
(3.500 / 5.000) x 100 = 70%

6. Explain what the term “standard measures” means. Give at least

2 examples of a standard measure.
Standard measures allude to the estimations units in a café which is
being utilized for following the exhibition of the eatery or a kitchen.
The estimations are of various kinds, having separate images
alongside units. For example, temperature, limit, mass, length. The
models for units of estimation are liter for checking limit of
sustenance fixings in fluid state, degree Celsius for checking
temperature. The furthermore the standard measures allude to the
rules followed in café kitchen for improving the nature of sustenance
served to the clients. It upgrades utility of nourishment served to the
clients just as improves.

7. Describe 3 different methods could you take to assess the

popularity of menu items
 customer surveys
 popularity index
 sales data

8. How does a menu image reflect the type of food service provided?
A good restaurant menu design is key to any restaurant’s marketing
plan. When you design a menu it should express your eatery’s

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 personality, focuses your overall operations, promotes profitability,
establishes your budget, and keeps your brand fresh in your
customer’s mind.

9. What inclusions should be included in every restaurant quality

menu?
 Visual aids
 Language of food
 Layout

10. Describe 2 ways the season can influence you menu design?
 Availability of ingredients
 Local community

11. How can you determine an organisations customer profile

and food preferences?
 Customer service records
 Website activity

12. What is the current industry expected profit margins for

restaurants?
The range for restaurant profit margin typically spans anywhere from
0 – 15 percent, but usually restaurants fall between a 3 – 5 percent
average restaurant profit margin. The biggest takeaway here is to set a
goal to maintain an “average-or-better” profit margin year over year.

13. List 6 symptoms of a food intolerance

 Eczema
 Respiratory problems
 Tiredness and fatigue
 Bloating

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  Migraines
 Stomach ache

14. List 6 symptoms of a food allergy

 Stomach pain
 Sneezing
 Nausea or vomiting
 Redness of skin
 Itchy mouth
 Diarrhea

15. What is anaphylaxis? Include 5 symptoms.

Anaphylaxis is an extreme and severe allergic reaction. The whole
body is affected, often within minutes of exposure to the substance
which causes the allergic reaction (allergen) but sometimes after hours
Symptoms
 generalised flushing of the skin
 nettle rash (hives) anywhere on the body
 sense of impending doom
 swelling of throat and mouth
 difficulty in swallowing or speaking
 alterations in heart rate
 severe asthma
 abdominal pain, nausea and vomiting
 sudden feeling of weakness (drop in blood pressure)
 collapse and unconsciousness

16. What foods are the most common causes for food allergy?
(list 7)
 some fruit and vegetables
 soy

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  fish
 wheat
 milk
 eggs
 peanuts
 tree nuts
 fish
 shellfish

17. If a recipe had domestic volumetric measures and you

required a commercial weight measures how would you convert
the following:
1 cup of self-raising flour
½ cup butter
2 Tablespoons of sugar
Commercial weight measures refer to kilograms, grams and other
units, which are used in every commercial place for weighing
ingredients. Similarly, one cup of flour can be converted into 150
grams for deriving its unit. Furthermore half cup of butter can be
converted into 120 grams for deriving its value and weight. Two
tablespoons containing sugar can be converted into commercial
weight such as 56 milligrams or grams.

18. Describe 3 ways you can find information on the local areas
customer profile and food preference
 Interviewing customers
 Conducting voice of customer surveys
 Analyzing your competition

19. Describe 5 ways you can minimise the cost of ingredients in

a restaurant

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  Manage vendors
 Track food price
 Manage waste
 Portion food appropriately
 Price items properly

20. List at least five (5) different cuisines

 Caribbean
 Vietnamese
 Korean
 German
 Indian

21. List at least five (5) different service styles

 Buffet
 Self – service
 Takeaways
 Waiter service
 Cart service

22. Give an example of what you would include in a ‘Buffet’

menu – what format would you use?
There should be a systematic formant designing a buffet menu. At
first to refresh the customers some starters will be served with
refreshment drinks. After starters main course meal will be provided.
Subsequent to the main course food, desserts will be served in the
form of buffet. Main course will include food items under multi
cuisines, which will help the customers to select food from wide range
and satisfy needs by having preferred food items.

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