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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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14
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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
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SIT Version 1 5
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Crash G-$2,000
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0
0
ATS)
Activity
A
B
54
C
D
E
F
45
45
B(10)
C(8)
1514
15
10
13 12
14
Normal Time
5
8
6
7
14 15
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17 21
Normal Cost
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12,000
5,000
4,000
3,000
6,000
7,000
21
20
21 25
G(4)
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Crash Time
3
7
7
24 23 22
A 2
B3
C1
D1
E1
5
6 F1
3 G1
Crash Cost
$13,000
18,000
7,000
5,000
6,000
7,000
9,000
A $3,000
B $2,000
C $2,000
D $1,000
E $3,000
F $1,000
G $2,000
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stion 25
If the price of a cell phone is $240, what is the quantity demanded?
Name
Willingness To Pay ($)
Cооper
Brand
350
275
Murph
300
Tom
250
Donald
450
Mann
150
O b.?
c.
Od. 4
e.
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16| 기 23
23 8 31
Duration
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13 3 16
B
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