planning and costing.docx 151119

RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory Feedback to Student: Assessor(s) Signature(s): Date: / / Student Signature martin Date: 15 /11 /2019 SIT Version 1 3 of 14 ©Futura Group 2016

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. Commodity $ / kg Trimmings Net Yield/ kg Net cost/kg Portions /kg Net Portion Cost/ $ Vegetables Beans 2.95 16% 2.48 3.51 0.100 0.351 Broccoli 4.85 24% 3.69 6.38 0.100 0.638 Carrots 1.40 16% 1.18 1.67 0.100 0.167 Cauliflower 5.75 22% 4.49 7.37 0.100 0.737 Kohlrabi 4.28 32% 2.91 6.29 0.100 0.629 Spinach 10.60 18% 8.70 12.93 0.100 1.29 Onions 2.45 14% 2.11 2.85 0.050 0.142 Meat Sirloin 16.80 26% 12.43 22.70 0.280 6.35 Loin of Pork 14.80 14% 11.93 17.21 0.250 4.30 Leg of Lamb 8.90 27% 6.50 12.19 0.250 3.04 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 Pubs and Bistros can provide a wider variety of food at affordable prices with quick service times due to less elaborate dishes Cheaper food cost due to simplicity of dishes. Higher revenue due to fast service times and customer turnover. Can be considered cheap and people may only visit occasionally. Lack of care in preparation or execution of dishes can develop easily. A fine dining restaurant can choose their preferences. Generally higher quality food offerings higher charge per dish but may have higher food cost percentage. Customer may only have one course but this may mean you get 2-3 settings per service period. It can be time consuming and requires high level of staff skills. Stock can run out. May require special equipment. Cost Factors Cost Factors  Price your item the same as your competitor’s. This is most effective if your restaurant is mainly competing based on your unique brand.  Price your item lower than your competitor's. This is ideal if you operate more casual restaurant or if it caters to those looking for a cost-effective alternative.  Price your item higher than your competitor’s. If your restaurant is a high-end, upscale spot or if it attracts a demographic of diners looking for high quality, a higher price gives off the necessary impression. The restaurant needs to invest in quality food for the preparation of their dishes. -The restaurant needs to attract the attention of more customers in order to maintain their profits, more expensive dishes implies fewer customers due to high prices SIT Version 1 6 of 14 ©Futura Group 2016

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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 Firstly keep in mind the nutritional needs as per the age groups like children, teenagers and elderly people because they all have different dietary needs and therefore requires special diets. Nutritional diets differs with age, gender, size, lifestyle habits, occupation and health. buying power .   If you draw your customers from a "Dinks" (double income no kids) population of young professional couples that have expendable income you may decide to have cocktail menus, live music and a "cool vibe". Alternatively if you have the catering in a local club with lots of retirees you may focus on offering budget meals with some exciting alternatives on the à la carte menu.   gender Women, compared to men, have been shown to respond differently to foods. In fact, it has been reported that women tend to be more invested in food-related issues, have better knowledge of food and nutrition, are more prone to go on a diet, and are more likely to perceive themselves as needing to lose weigh income level Pricing structures also depend on your clientele. Top restaurants in Sydney or Melbourne charge $40+ per main course and have a customer base that will pay those prices, whilst those prices could not be charged in country towns. The pricing also comes with expectations - customers will expect a variety of cookery techniques and top drawer presentation skills when they are paying high prices. social and cultural background Detailed information on the local population base is available from census data. This information includes the age profile, gender breakdown, social and cultural backgrounds and most importantly the average income levels and potential buying power.   Q9. Design a customer questionnaire which you can use to evaluate the following types of menus for your practical assessment. The questions need to be clear and objective. The questions must be rated from e.g. 1-5 (1 is poor/5 is excellent). Allow a space at the end to permit customers to comment. 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 SIT Version 1 12 of 14 ©Futura Group 2016