Assessment Tasks and Instructions

Student Name Lucas Felix

Student Number S3010
Course and Code
Unit(s) of Competency and Code(s) SITHKOP002 Plan and cost basic menus
Stream/Cluster
Trainer/Assessor

Assessment for this Unit of Competency/ Details

Cluster

Assessment 1 Assignment
Assessment 2 Project
Assessment 3
Assessment conducted in this instance: Assessment 1 2 3

Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No No further information required

Yes Complete 2.
2. Provide details for the requirements and provisions for adjustment of assessment:

Student to complete
My assessor has discussed the adjustments with me
I agree to the adjustments applied to this assessment

Signature Date

2nd Assessor to complete

I agree the adjustments applied to this assessment are reasonable

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Assessment Guidelines

What will be assessed

The purpose of this assessment is to assess your knowledge required to complete the tasks
outlined in elements and performance criteria of this unit:
• organisation-specific information:
o sources of information on current customer profile and food preferences
o service style and cuisine
o costs of supply for ingredients
• methods and formulas for calculating portion yields and costs from raw ingredients:
o butcher’s test
o standard measures
o 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:
o contemporary eating habits
o cultural and ethnic influences
o popular menu items
o quick service foods
o seasonal dishes
o variety of food products
• differing characteristics of customer groups:
o age range
o buying power
o gender
o income level
o 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:
o customer surveys
o popularity index
o sales data.
Place/Location where assessment will be conducted
RTO to complete

Resource Requirements

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 Pen, paper, Computer, internet access.

Instructions for assessment including WHS requirements

You are required to address each question in this assessment.
Once you have completed all questions, check all responses.
Your trainer will be providing you with feedback.

Statement of Authenticity
I acknowledge that I understand the requirements to complete the assessment tasks
The assessment process including the provisions for re-submitting and academic appeals
were explained to me and I understand these processes
I understand the consequences of plagiarism and confirm that this is my own work and I
have acknowledged or referenced all sources of information I have used for the purpose of
this assessment
Student Signature: Date: / /
201

This assessment: First Attempt 2nd Attempt Extension – Date: / /

RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory

Feedback to Student:

Assessor(s) Signature(s): Date: / /

Student Signature Date: / /

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Assessment 1

Your task

You are required to complete all questions and tasks for assessment.

Q1.
List 3 sources of information you can use in your workplace to obtain information on customer profile and food
preferences:

Source of information
1. Usage of statistics.

2. Questionnaires and surveys.

3. Ask customers directly.

Q2.
What are the service style(s) and cuisine(s) used in your workplace? List all that apply and list menu examples
which are used for each service style or type of cuisine used:

Cuisine Service Style Menu examples

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 1. Indian Cuisine Table d’ hôte (family First course
service: simple method of ❖ Chicken tikka drumsticks
service, dishes served on (Tandoori
table and allowed guest to baked
select and serve drumsticks,
themselves.
mint yoghurt).

❖ Chatpate aloo ( fried

spicy potatoes with
chive cream sauce)

❖ Soup of the
day( Carmelized
onion soup)

Main course
All dishes are served
with rice, and seasoned
vegetables.
❖ Chicken supreme with
peach sauce

❖ Pickerel fillet with

shrimps and white
butter

❖ Paneer butter masala

with cheese garlic
naan

Desserts
❖ Hot gulabjamun

❖ Sweet rasmalai (cold)

❖ Rabdi jalebi

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 2. British Cuisine A la carte ( English service) Entrée
platter to plate service ❖ Chicken and mushroom
puff pie

❖ Steak cut onion rings

❖ Scotch egg with curry
mayo

Main course:
❖ Slow cooked fillet of trout
paired with
charcoal potatoes
and pickled
cucumber with
brown butter
mayonnaise

❖ Curried cottage pie

with steamed
vegetables

❖ Sweet and sour

chicken (deep fried
chicken with sweet
and sour sauce)

Desserts:
❖ Custard crumble tart

❖ Arctic rolls( vanilla ice

cream wrapped in
sponge cake with
raspberry sauce)
❖ Sticky toffee pudding
with warm custard.

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 3. modern Australian cuisine Buffet service On arrival:

❖ Salmon blini with

tomato salsa and cream
fraiche

❖ Mini pumpkin tart

( savoury tart
garnished with feta)

Main course:

❖ Potato gnocchi
with mushroom
and garlic cream
sauce

❖ Grilled chicken with

grain salad and peri peri
mayonnaise

❖ Butter paneer with

steamed rice topped
with naan bread

Desserts:

❖ Fresh fruit platter

❖ Mini meringue topped

with whipped cream
and blueberries

❖ Mini cheesecake

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 4. Greek Cuisine A la carte (English service) Entrée:

❖ Cheese saganaki
with sweet and
sour dip (cheese
fried in pan)

❖ Spanakopita ( filo
pastry of spinach,
feta, onions and eggs)

❖ Calamari with
sauce ( deep fried
squid

Main course:

❖ Souvlaki with side

veggies and fries and
pita bread
( souvlaki is grilled
meat on skewers)

❖ Pastitsio (baked pasta

with béchamel sauce
and ground beef)

❖ Moussaka with
mushroom sauce
(layers of sweet

❖ Lachanorizo
(cabbage with rice)

Desserts:

❖ Baklava (served
with syrup or
honey)

❖ Galaktoboureko( custa
rd between layers of
filo)

❖ Bougatsa with
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Q3.
Complete the following yield tests, calculating the Net yield per Kg and the net portion cost for each commodity
based on the net cost per Kg and the portion size per kg provided.

Net Portion
Commodit $ / kg Trimmings Net Yield/ Net cost/kg Portions / Cost/
y kg kg $

Vegetable
s

Beans 2.95 16% 2.478 3.51 0.100 0.351

Broccoli 4.85 24% 3.686 6.38 0.100 0.638
Carrots 1.40 16% 1.176 1.67 0.100 0.167
Cauliflowe 5.75 22% 4.485 7.37 0.100 0.737
r

Kohlrabi 4.28 32% 2.910 6.29 0.100 0.

629
Spinach 10.60 18% 8.692 12.93 0.100 1.293
Onions 2.45 14% 2.107 2.85 0.050 0.
142
Meat

Sirloin 16.80 26% 12.432 22.70 0.280 6.356

Loin of 14.80 14% 12.728 17.21 0.250 4.302
Pork

Leg 8.90 27% 6.497 12.19 3.047

of 0.250
Lam
b

Q4.
How would the profit margins and menu type differ in a fine dining establishment compared to a bistro or pub?
What would be cost factors you would need to consider for each of these operations?

Bistro , Pub Fine dining establishment

Menu type and Margins Menu type and Margins

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The menu type and margins in bistro or
pub are:
• The bistro or pubs consider
quick service.
• In these establishments no
particular skills are required for
staff.
• Bistros consist casual environment
with small foods and drinks.
• There are more margins in bistro
and pub.
• Menu items start at low price.
Cost Factors
The cost factors need to be considered
for bistro and pub are:
• Food cost of such establishment
consider cheaper due to simplicity
of dishes.
• In these operations labour cost is less
as compared to fine dining.
• The cost for setup and maintenance
is cheap in bistro and pubs.
• These establishments have higher
revenue due to fast services, time
and customer turnover.
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The menu type and Margins in fine
dining are:
• Fine dining follows
particular cuisine and
design.
• Special skills need to be
considered in preparations in fine
dining.
• The fine dining considers a la carte
or table d’ hôte.
• Fine dining establishments
involves technique and
presentation.
• Margin is comparatively less
as compared to pubs and
bistro.
Cost Factors
The cost factors need to be considered
for fine dining establishments are:
• Food cost is expensive in fine
dining establishments.
• There is more labour cost
as compared to bistro and
pubs.
• The cost for setup and
maintenance is expensive in these
establishments.
• These establishments are
expensive in selling dishes. It
depends on various cuisines.
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Q5.
Go to the Sydney markets website www.sydneymarkets.com.au and provide an overview of the fruit and
vegetables in season relevant to the month you are undertaking this assessment. Select 3 seasonal recipes from
the recipe section on that site which could be used for a seasonal 3-course menu:

Fruit and Vegetables in Season

Fruits and vegetables in winter season: (fruits and vegetables in June, July , August)
Fruits: apples, avocados, lemon, custard apples, pears, rhubarb, strawberries, pomelo,
kiwifruits, banana, dates, passionfruit
Vegetables: beetroots, cauliflower, carrots, onions, potatoes, pumpkin, spinach,
sweet potato, onions, cabbage, broccoli, okra, celery, silverbeet

Recipes
Seasonal recipes:
1. spiced cauliflower, carrot and pomegranate salad (main course)
2. sauted winter greens ( can be used as sides)
3. vegan lentil and vegetable soup ( used for soup/entree)
4. poached spiced apples ( used as desserts drizzle with custard and top with
winter berries)

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Q6.
Go to the Australia Tourism website http://www.australia.com/en/things-to-do/food-and-wine/the-best-halal-
restaurants-in-australia.html, select 3 restaurants from 2 different states (then click in each on “view more
information”) and create 3 different ethnic menus from the different dishes offered by restaurants which provide a
link.

Restaurant 1 Restaurant 2 Restaurant 3

Menu 1 Menu 2 Menu 3

1. Mixed Grill Platter

(Karisik Izgara)
Char grilled Lamb
Shish, Chicken Shish
and Kofte
Izgara served with Rice, our
own freshly baked Turkish
Bread and a Side Salad.
• 2. Adana Iskender
(Named after Alexander
the
Great's favourite
meal) Spiced Ground
Lamb
roasted with Char grilled
Red Capsicum served
over
buttered layers of
Croutons, topped with
Fresh Tomato Sauce, and
dressed with a
Creamy Yogurt
toppings.
• 3. Vegetable
Casserole (Sebzeli
Guvec)
Mushroom,
Eggplant,
tomatoes, Onion,
• Moroccan Potato Cakes
Filled With Goats
Cheese And Pinenuts
• Grilled Merguez Sausage
With Roasted Tomato
Jam
• Tsire Spiced Lamb
Kebab With Fragrant
Rice Pilaf
1. Mecca Bah Meat
Platter (for 2 people)
Short beef ribs, skewer of
lamb and chicken, pilaf
rice, Lebanese flat bread,
garlic sauce and bone
marrow.
2. Marinated Grilled
Octopus (seasonal
availability) served white
radish, mixed greens,
garlic sauce, onion,
coriander and broccoli.
3. Mecca Bah Antipasto
Platter: baba
ghanoush, labna,
harissa olives,
Lebanese flat bread,
Mediterranean
artichoke, smoked
salmon and sliced
pastrima.
1. Satay chicken sticks
with cucumber, red
onions and satay sauce
(grilled skewers of
succulent chicken
marinated in a distinct
Malaysian flavour,
served with peanut
sauce, cucumber and
Spanish onions.
2. Roti Canai: crispy and
flaky Malaysian flat
bread freshly made
served with Malaysian
chicken curry or spicy
tender beef rending.
3. Laksa: delicious noodle
in a rich and spicy
coconut curry soup
combined with chilli,
coriander, lemongrass,
and galangal and shrimp
paste.

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 Capsicum, Potatoes
Cooked in Oven
served
with Rice, our own
freshly baked Turkish
Bread and a Side
Salad.

Q7.
Go to the following 2 websites and identify 6 different trends for food and beverages in Australia for 2016:

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http://ausfoodnews.com.au/2015/10/21/top-global-food-and-drink-trends-for-2016.html

Six different trends for food and beverages in Australia for 2016 are:
1. less processed foods more natural
2. matching food with exercise programs
3. Single meal portions
4. appearance is everything
5. sustainable practices will be necessary
6. matching diet with DNA

https://foodmag.com.au/clean-eating-to-be-the-major-food-and-beverage-trend-in-2016/

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 1. Many consumers don’t need products that are free from gluten, wheat and dairy,
but are demanding them anyway, as they believe them to be healthier. Industry has
little choice but to respond and the recent surge in mainstream gluten free
products has been incredible.”
2. In outlining the emerging trends for 2016, Williams believed that health-
conscious consumers that reduced their consumption of meat are having a
major impact on new product activity.
3. The combination of shared health, sustainability and animal welfare concerns are
changing the technological handling and development of alternative protein
sources and animal-friendly treatment.
4. Established food processing practices that have been around for centuries are in
the spotlight. They bring with them a natural and authentic image to counteract
some of the negative perceptions of heavily processed foods.
5. Changes in children’s diets have also affected food trends over the past year, as
they are encouraged to consume fusion smoothies and vegetable pastas which
further indicate a possible growth in vegetable consumption amongst adults.

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Q8.
Customer characteristics vary according to a wide range of factors. Give general examples of how each of the
following characteristics will impact on your planning of menus and menu styles in an establishment:

Customer Characteristic Impact on menu planning and menu style

age range It does effect because different age group
people have different eating choices so
the owners must take that in the mind
before planning the menus and menu style
because they will have customers from
every age group.
buying power The buying power impact on menu
planning and menu style as the buying
power depends on customer spending,
affordable menu and the location of eatery

gender The wide range of activities and important

responsibilities involved with feeding the
family has historically been delegated to
the women of the household. Both genders
prefer to come to the restaurants but
according to majority is of menus.
income level The factor to consider when planning your
menu meals is how much money you must
spend. Quicken lists 15 percent of a
person’s income as the typical amount
budgeted for food.

social and cultural background Social and cultural background impact on

menu planning and menu style as different
culture have different cuisine and it
depends on area that which culture people
more live near and choices of menu are
according to culture.

Q9.
Design a customer questionnaire which you can use to evaluate the menus for your project.

o The questions need to be clear and objective.

o The questions must be rated from e.g. 1-5 (1 is poor/5 is excellent).
o Allow a space at the end to permit customers to comment.
o Please submit using a separate document.
o There should be 1 questionnaire per menu.

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Remember, the aim of your questions is to obtain valid feedback and to enable you to make improvements to your
menus.

• à la carte
• buffet
• cyclical
• degustation
• ethnic
• set
• table d’hôte
• seasonal

FEEDBACK FORM – RESTAURANT

We would appreciate you taking the time to complete the following feedback form.
Please circle the selection
Name of venue:
FOOD
size of Menu :
Too small too large just right
Comments:

distribution of dishes on
menu: average good
Need improvement
excellent
Comments:

Presentation:
excellent average good

Comments:

Value for money:

excellent average good

Comments:

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 Choice:
excellent average good

Comments:

facility to understand our

menu: average good
excellent
Comments:

Explanation of
menu: excellent average good

Comments:

Questionnaire:
1. Does the menus have a sufficient selection of healthy choices?

2. What did you like best about our presentation Menu?

3. What did you not like about our Menu?

4. What is your satisfaction with the first impression from our Menu ?

5. What you recommend about menu and price?

Other comments:

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