planning and costing

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TAFE Queensland *

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SITHCC007

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Business

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Jun 26, 2024

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docx

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Assessment Tasks and Instructions Student Name Martin thandhara Student Number S3156 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/Cluster Details 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 2 nd Assessor to complete I agree the adjustments applied to this assessment are reasonable Name Signature Date 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: SIT Version 1 1 of 14 ©Futura Group 2016
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 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: martin Date: 15 / 11 /2019 This assessment: First Attempt 2nd Attempt Extension Date: / / SIT Version 1 2 of 14 ©Futura Group 2016
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
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. 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. 2. Location always plays a role. For example, a seafood restaurant overlooking the harbour is appropriate; however a seafood restaurant in the middle of the outback would have problems with supply, freshness and expectations. 3. 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. 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 French brunch Skillet creamy chicken with apples , French beef vegetable mushroom onion soup Fusion cuisine alacarte Starter- mushroom soup Main- pork fillets, markets fish of the day. Deserts – chocolate sphere Asian Table d’hote Starter- homemade thai style fish cake Main- pan fried supreme chicken Tea/ coffee SIT Version 1 4 of 14 ©Futura Group 2016
SIT Version 1 5 of 14 ©Futura Group 2016
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