SITHKOP002_task1.docx (1)

SITHKOP002 - Plan and cost basic menus TASK 1 1. Describe five sources of information that you could use to find information on your organisation’s current customer profile and food preferences. 1. Sales figures: how is the dish performing in comparison to others on the menu? How is the dish performing against similar dishes served in the past? Are sales increasing or decreasing? Does each dish continue to be profitable? 2. Customer feedback: what do your customers say about each dish and the menu overall? 3. Front-of-house feedback: what do these staff say about the menus and the discussions they have with customers? 4. Colleagues: what do they say about the menu? Is a particular dish difficult to prepare or too time consuming? Is there too much waste and thus dishes are not cost effective? 5. Popularity index: a popularity index ranks each dish on the menu according to its popularity. It is calculated by dividing the total number of a particular dish sold by the total number of dishes on the menu. 2. Describe each of the following service styles: • À la carte menu: is a menu that provides individually priced items cooked to order. • Buffet menu: provides a range of dishes presented at the same time; customers are able to make selections and serve themselves. Buffets are usually priced per person rather than per dish. • Cyclical menu: provides pre-planned menus that are offered over a number of days. The customer can usually select items from a cyclical menu in advance. Cyclical menus are often used by facilities such as hospitals. • Degustation menu: provides a set number of dishes and in a set order. Degustation menus are sometimes offered in conjunction with an à la carte menu so each customer can select individual dishes from the menu or can choose to have the set menu. • Ethnic menu: presents dishes from a particular cuisine type that is not local (or Western). For example, an ethnic menu might present menus that are Chinese in origin or Greek in origin. Australia is blessed with strong multicultural influences that have generated a wealth of ethnic menu styles. • Set menu: is often used for a function or event. It presents predetermined dishes in a specific order and customers are not offered any choice.Set – a set menu is often used for a function or event. It presents pre-determined dishes in a specific order and customers are not offered any choice. • Table d’hôte menu: is a style of set menu where the customer pays a set price for a specified number of courses. Customers are usually presented with a number of choices for each course but the range may not be as wide as with an à la carte menu. • Seasonal menu: is created specifically for a season. It usually presents a range of dishes made from seasonally available ingredients and that reflects the style of food preferred by customers at a particular time. This study source was downloaded by 100000786114529 from CourseHero.com on 08-06-2023 15:43:45 GMT -05:00 Sante Gabriele Poliseno – SMC20180335 https://www.coursehero.com/file/106826079/SITHKOP002-task1docx/

SITHKOP002 - Plan and cost basic menus TASK 1 3. Describe three sources of information that you can use for determining the cost of supply for ingredients. 1. Direct Expenses: cost of ingredients. 2. Indirect Expenses: peripheral costs and overheads. 3. Profit Margin: targeted for to be competitive and viable . 4. Describe the method and formula for calculating portion yields using each of the following tests:  Butcher’s test: is a useful tool for evaluating the quality and yield of meat, fish, and poultry. If you want to find the true cost of a steak you are portioning from a sub primal cut, the aspurchased (AP) price you pay your supplier doesn’t always tell the whole story. So, a butcher’s yield can help you to determine the true cost, known as the edible portion (EP) , and make the best decision when comparing various products from different vendors. Say I am cutting filet mignons from beef tenderloin, I have a couple of options between how the tenderloin is trimmed and the size range. The tenderloin might have the cover fat peeled of but include the side muscle, known as PSMO (or peeled, side muscle on) . It might be trimmed and the side muscle removed which will come at a higher cost per unit. By doing a cutting yield and comparing the EP costs , you can get a better understanding of the true cost, which is helpful when setting menu prices. Yield percentage is important because it tells you several things: how much usable product you will have after processing; how much raw product to actually order; and the actual cost of the product per dollar spent. Butcher’s Yield Test As-purchased weight x as-purchased Determine the As-Purchased Cost price per lb = APC 1 (APC) Example: 28lb ÷ $1.30/lb = $36.40 (APC) Example: #103 Beef rib trimmed to #109 2 Fabricate the meat beef rib (roast ready) Fat trim weight x Market price per lb. = Trim Value of fat + bones trim weight x market price per lb. = Trim Value of bones + usable trim weight x market price per Determine the Total Trim Weight and 3 lb. = Trim value of trim Value Example: 3lb fat x $0.10/lb = $0.30 + 4lb. bones x $0.30/lb = $1.20 + 5lb. usable trim x $1.30 = $6.50 12lb. Total Trim Weight = $8.00 Total trim value As-purchased weight – Total Trim Weight Determine Edible Product Weight = Edible Portion Weight 4 (EPW) Example: 28lb. APW – 12lb. Total Trim = 16lb. NFW APC – Total Trim Value = Edible Product Determine the Edible Product Cost This study source was downloaded by 100000786114529 from CourseHero.com on 08-06-2023 15:43:45 GMT -05:00 Sante Gabriele Poliseno – SMC20180335 https://www.coursehero.com/file/106826079/SITHKOP002-task1docx/

SITHKOP002 - Plan and cost basic menus TASK 1 c. Brine – 300 mL canned tuna waste 3. Subtract the amount of trim weight from the AP weight and you will have what is referred to as your processed or Edible Product (EP) . The formula is: AP weight – waste = EP weight . a. 2500 g − 750 g = 1750 g processed tenderloin b. 7750 g − 2750 g = 5000 g processed salmon c. 750 mL − 300 mL = 400 mL processed canned tuna 4. Get your yield percentage by converting the edible product weight into a percentage. The formula is EP weight ÷ AP weight × 100 = yield %. a. (1750 ÷ 2500) × 100 = 70% for the tenderloin b. (5000 ÷ 7750) × 100 = 64.51% for the salmon c. (400 ÷ 750) × 100 = 53.33% for the canned tuna Yield percentage is important because it tells you several things: how much usable product you will have after processing; how much raw product to actually order; and the actual cost of the product per dollar spent. Procedure for determining Edible Product (EP) Cost: 1. Record the AP cost , what you paid for the item: a. Whole tenderloin – $23.00/kg b. Whole sockeye salmon – $5.00/kg c. Canned tuna flakes in brine – $5.50/750 mL can 2. Obtain your factor . This factor converts all your calculations into percentages. The formula is 100 ÷ yield % = factor a. 100 ÷ 70 tenderloin = 1.42 b. 100 ÷ 64.51 salmon = 1.55 c. 100 ÷ 53.33 canned tuna = 1.875 3. Once the factor has been determined, it is now an easy process to determine your EP cost . The formula is: factor × as purchased cost per (unit) = edible product cost per (unit) a. Tenderloin $23.00 × 1.42 = $32.66/kg b. Salmon $5.00 × 1.55 = $7.75/kg c. Canned tuna $5.50 × 1.875 = $10.78/750 mL There could be a considerable difference in costs between the raw product and the processed product, which is why it is important to go through all these steps. Once the EP cost is determined, the menu price can be set. Meat Cutting Yield Test: The actual determination of portion cost is found by conducting a meat cutting yield test . The test is conducted by the person who breaks down or trims the wholesale cut while keeping track of the weight of the parts. The information is placed in columns on a chart. This study source was downloaded by 100000786114529 from CourseHero.com on 08-06-2023 15:43:45 GMT -05:00 Sante Gabriele Poliseno – SMC20180335 https://www.coursehero.com/file/106826079/SITHKOP002-task1docx/

SITHKOP002 - Plan and cost basic menus TASK 1 Various measures and calculations are then recorded in the different columns: • Weight: Next to the breakdown column the weights of the individual parts are listed. • Percentage of total weight: The third column contains the percentage of the original piece by weight. The column is headed “% of total weight,” which reminds us how to calculate the percentages. That is % of total weight = weight of part ÷ total weight Percentage of Fat and Gristle Equation: % of fat and gristle = weight of part ÷ total weight 0.850 kg ÷ 2.5 kg = 0.34 = 34% Using the same procedure, you can calculate: % of loss in cutting = 0.100 kg ÷ 2.5 kg = 0.04 = 4% % of trim = 0.250 kg ÷ 2.5 kg = 0.1 = 10% % of usable meat = 1.300 kg ÷ 2.5 kg = 0.52 = 52% • Value per kg: These values are based on what it would cost to purchase similar products from a butcher shop. The tidbits are quite valuable although they are too small to be used as medallions. They might be used, however, in stews or soups. Notice that no value is given to any weight lost in cutting. • Total value: This is determined by multiplying the value per kg column by the weight column. This has to be done carefully as the units must match. For example, the temptation is to simply multiply the weight of the fat and gristle (850 g) by $0.20 and get $170 instead of converting the grams into kilograms (850 g = 0.850 kg) and then multiplying to give the actual value of $0.17. • The entry for the “Usable Meat” in the total value column is determined by subtracting the value of the breakdown parts from the total cost of the pork loin ($30.35). The total cost is found by multiplying the weight of the whole piece (2.5 kg) by the value per kg ($12.14). Total Value of Usable Meat Equation: total value of usable meat = total cost – total value of breakdown parts = $30.35 − ($0.17 + $1.87) = $30.35 − (2.04) = $28.31 This study source was downloaded by 100000786114529 from CourseHero.com on 08-06-2023 15:43:45 GMT -05:00 Sante Gabriele Poliseno – SMC20180335 https://www.coursehero.com/file/106826079/SITHKOP002-task1docx/ Meat Cutting Yield Test Part of the meat Weight % of total Value per kg Total value Cost factor EP cost per ( kg) Portion size Portion cost Whole piece 2.5 kg $12.14 $30.35 (AP ) Fat and gristle 850 g 34% $0.20 $0.17 Loss in cutting 100 g 4% 0 Trim 250 g 10% $7.49 $1.87 Usable meat 1300 g 52% $28.31 1.79 $21.78 250 g $5.45

SITHKOP002 - Plan and cost basic menus TASK 1 o 2 tbsp sugar – $0.10 → Total cost for chocolate mousse per serving : $3.01 2. Establish the Price of Dish to Customer: Example: Chocolate mousse → $6.00 3. Divide Total Cost of Dish Per Serving by Price of Dish to Customer: Example: Chocolate mousse → $3.01 / $6.00 = 0.5 4. Multiply the result by 100 to find out the Food Cost Percentage Per Dish: Example: Chocolate mousse → 0.5 x 100 = 50% 6. Describe the method and calculation for calculating the profitability of a dish. After determinate the Food Cost Percentage per Dish , it is possible understand the profitability of a dish by seeing if the percentage falls along the Industry Benchmark Food Cost Percentage Range . The Overall Food and Beverage Cost Percentage Range is 20 – 40 %; instead the Food Cost Percentage Range is 25 – 40 %. Example: the chocolate mousse’s 50% food cost percentage per dish is above the 25 to 40% industry standard range. The chocolate mousse is too costly of a dish by industry standards, and probably isn’t profitable enough to remain on the menu. If the restaurant wants to introduce it as a permanent item on the menu, they should increase the mousse’s price or decrease the cost of the ingredients by finding more affordable suppliers without compromising quality. 7. Describe the method and calculation for assessing the viability of a dish. 8. Describe the information included in an organisation’s standard recipe card. 9. Describe how each of the following factors might influence your menu planning decisions. • Age and stage: heir age could determine what type of food they will like, so it is important to find out what ages you will be catering for. For example, children and young adults are more likely to want simple party food such as a hot or cold buffet, whereas older adults are likely to want more creative and formal dishes, such as an a la carte or set menu. • Budget: this generally means customers with higher incomes who can afford to pay for the services. Customers with low consumer buying power may have lower incomes so they may not have enough money to pay for the services. This knowledge is important for businesses to make sure they earn a profit from customers. This will help to determine how much is spent on goods and what prices the services should be. It is important that you have inventory to meet demand; however, you also need to ensure that you have enough customers to pay for it so you aren’t losing out on money. • Tastes and preferences: to satisfy customers it is important to indulge their taste and preferences of their favourite and healthier foods. This favours the general satisfaction of the customers that will lead them to return to our restaurant where they felt at ease, because the restaurateurs have understood and followed their requests, respecting the restrictions and food preferences of the various diets that follow. • Social and cultural background (including any gender considerations): his can mean someone’s race, language, education, lifestyle and religion etc. Customers will have different backgrounds and this will have an impact on the type of food that is required. It is important to find out this information about the customer and to ask if they have any personal preferences. Customers may want a different style of food depending on their ethnicity, or if they This study source was downloaded by 100000786114529 from CourseHero.com on 08-06-2023 15:43:45 GMT -05:00 Sante Gabriele Poliseno – SMC20180335 https://www.coursehero.com/file/106826079/SITHKOP002-task1docx/

SITHKOP002 - Plan and cost basic menus TASK 1 are religious it is important to buy and prepare the right type of food for them otherwise, they may not be able to eat it. • Gender: the gender of customers will also determine what food will be required. If you are catering for men, they may prefer simpler buffet food, whereas women are likely to go for something fancier and more creative, and they may want formal dishes that look more appealing and presentable. So it is a good idea to find out what gender you will be catering for mostly. 10. List six elements that you should consider to ensure that your menu is balanced. 1. The spread of dishes and ingredients used: as a general rule, 20% of the meals in each area should have the same accompanying dish components, and 20% of the dishes on the menu should utilize the same cooking method. 2. The spread of price points and profitability: a decent menu should have less than 10% low-profit dishes, more than 30% high-profit dishes, and more than 50% high-profit top sellers. 3. The seasonality within the dishes: more than 30% of your menu should be seasonal dishes, with at least two seasonal dishes in each area. 4. Healthy options: have more than 20% of healthy dishes on the menu or 1 healthy option per section. Have healthy substitutes or alternatives made available to diners (as service exceptions) 5. The ratio of dishes within each section: have 3 to 6 sections on your main menu and 2 to 4 sections on other menus. Have 4 to 12 dishes per section. Avoid having more than 12 dishes so as not to confuse your diners 6. Menu Accuracy: a good menu is a menu that is honest, accurate, and reliable. It must also have a good menu description to influence diners' decisions and selections and lastly, it communicates what is offered and how dishes are cooked, and the price. 11. Describe how each of the following could be used to assess the popularity of menu items: • Customer surveys • Popularity indexes • Sales data 12. Explain how the availability of seasonal produce might influence your menu planning process. 13. List at least two popular food preferences in each of the following categories: • Contemporary eating habits • Cultural and ethnic influences • Popular menu items  Quick service foods  Seasonal dishes This study source was downloaded by 100000786114529 from CourseHero.com on 08-06-2023 15:43:45 GMT -05:00 Sante Gabriele Poliseno – SMC20180335 https://www.coursehero.com/file/106826079/SITHKOP002-task1docx/