SITHKOP002 Knowledge Test

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La Trobe University *

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103001

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Business

Date

Feb 20, 2024

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pdf

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Uploaded by Sargent_Science_Crow8

SITHKOP002 Student Assessment Booklet Page: 15 of 75 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: June 2020 PART 2 Assessment Task

SITHKOP002 Student Assessment Booklet Page: 16 of 75 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: June 2020 This page is intentionally left blank

SITHKOP002 Student Assessment Booklet Page: 17 of 75 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: June 2020 Assessment Cover Sheet: Assessment Task 1 (AT1) Student Detail Student Name Student Id: Group No (If Applicable): Assessment Details Unit of Competency SITHKOP002-Plan and Cost Basic Menus Assessment Task Knowledge Test Due Date Issue Date Assessment Outcome Satisfactory Ō Not Satisfactory Ō Assessor name Comments/Feedback Student Plagiarism Declaration: By submitting this assessment to the college, I declare that this assessment task is original and has not been copied or taken from another source except where this work has been correctly acknowledged. I have made a photocopy or electronic copy or photograph of my assessment task, which I can produce if the original is lost. Assessor Student I declare that I have conducted a fair, valid, reliable and flexible assessment with this student, and I have provided appropriate feedback. I also declare that I have undertaken the indicated assessment integrity checks. Plagiarism check Yes No NA Check for Copying/Collusion Yes No Check for Authenticity (own work) Yes No Cheating or use of model answers Yes No Signature: ........................................................ Date: ................................................................ I have received, discussed and accepted my result as above for this task and I am aware of my appeal rights. Signature: ....................................... Date: ..............................................

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SITHKOP002 Student Assessment Booklet Page: 18 of 75 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: June 2020 Assessment task 1: Knowledge Test Required documents and equipment: - Computer with internet connection to refer to various resources. Available at RGIT computer lab - Student assessment booklet and a pen (organized by the student). - RGIT Learners· resources for the unit SITHKOP002-Plan and Cost Basic Menus (organised by the trainer) via LMS. - Learner·s notes Instructions for students: This assessment will be conducted in the RGIT on-line classroom or outside the campus with access to the resources listed above. You must satisfactorily perform all tasks to be deemed satisfactory for the assessment. Planning the assessment - Recommended date for assessment: [ Trainer week 1to provide] - Access all resources mentioned in required resources either printed copies or access via the internet - Time required for assessment: 60 minutes - You must: o Answer all the questions satisfactorily to be deemed competent o Complete the and submit in due timelines o Submit with a completed assessment cover sheet - Your assessor will set a time to provide feedback Evidence specifications: At the end of the assessment, you will be required to submit the following evidence before the due date specified by the assessor: - You are required to submit a completed (ticked) multiple choice question listed in Knowledge test. - Completed and signed cover sheet for assessment Evidence submission: - Documentation can be submitted electronically or paper-based. - Your assessor will record the assessment outcome on the assessment cover sheet.

SITHKOP002 Student Assessment Booklet Page: 19 of 75 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: June 2020 1. Which statement most accurately describes a customer profile? It·s a tool you can use to get feedback from customers regarding their preferences. It identifies which dishes are most popular with customers so you can retain them on your menu. It identifies who exactly your most frequent customers are and gives you information about them which helps you analyse their food preferences. It determines where you locate your business. 2. Why is it important to analyse the food preferences of your customer base? So you can choose menu items which meet their needs. So you can meet health and safety requirements. So you can tell if your dishes are profitable enough to put on the menu. So you can adjust the menu based on their feedback. 3. How can you generate new ideas when planning a menu and its dishes? Select dishes from old menus you have used before. Discuss recipes and menu options with customers and survey suppliers for ingredient availability. Cook potential dishes during weekly team meetings and discuss how to vary current dishes. Look at trade and other magazines, and talk to colleagues and customers. . 4. All menu types can be grouped into four broad menu classifications. What are the four menu classifications ? À la carte, degustation, theme, cyclical. la carte, table d·hote, banquet, smorgasbord. Table d·hote, à la carte, function, cyclical. Function, cyclical, carte du jour, novelty. 5. What·s the most effective wa\ to anal\se customer preferences? Reviewing customer surveys. Collating customer satisfaction and complaints sheets. Doing a stocktake. Checking the sales data. 6. What are three important things to keep in mind when planning a menu? The organisation·s popularity index, sales data and customer surveys. The organis ation·s customer base, service style and cuisine. The organisation·s standard measures, butcher·s tests and standard yield tests. The organisation·s standards of spe lling, grammar and punctuation.

SITHKOP002 Student Assessment Booklet Page: 20 of 75 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: June 2020 7. You must ensure that your menu includes a variety of dishes for the style of service and cuisine. What are two things you can check when assessing variety? Assess it for culinary and nutritional balance. Assess it for cost-effectiveness and profitability. Assess it for yield and cost of raw ingredients. Assess it for taste, texture and appearance. 8. What must you itemise to accurately cost a menu? All ingredients in the dishes or food production items. All ingredients that yield less than 100%. All ingredients that yield 100%. All proposed components of the dishes or food production items. 9. Which formula would you use to calculate actual food cost from raw ingredients which yield 100%? Purchase weight ÷ purchase unit × 100 = actual food cost. Purchase unit cost × usage % = actual food cost. EPQ ÷ APQ = actual food cost. Quantity required ÷ yield % = actual food cost. 10. You have assessed your menu items for cost-effectiveness. Which ones should you choose to place on the menu? The menu items with low yield. The menu items with the largest usage percentage. The menu items with high yield. The menu items with the highest food cost percentage. 11. What is your most important goal when pricing menu items? Ensuring maximum profitability. Making sure all menu items have the same food cost percentage. Preparing and designing a clear and descriptive menu so the dishes and selling price are clear. Ensuring prices are similar to your competition·s selling prices for similar menu items. 12. Which menu content would appeal to business executives in a fine dining restaurant? Fish and chips with salad. Beer-battered barramundi with choice of chips or steamed vegetables. Indian-style barramundi with cauliflower. Pan-roasted Daintree barramundi, cauliflower, satay spices, yoghurt and barberries. 13. Which is the correct name for a style of cuisine?

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SITHKOP002 Student Assessment Booklet Page: 21 of 75 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: June 2020 Fare of the sea. Hot and spicy. Rice and grains. Modern Australian. 14. Why is it important to use descriptive writing in your menus? To impress restaurant reviewers with your menu items. To promote the sale of menu items. To fill up the white space in the formatting of your menu. To make sure customers remember your menu items. 15. Why do you need to seek ongoing feedback from customers and others? To improve your menu·s performance. You don·t need to seek ongoing feedback from customers or others. To change your customer profile if necessary. So you have something to contribute at staff meetings. 16. What are three ways to assess the success or popularity of your menu items? Analyse customer profile, customer preferences, customer surveys. Analyse customer surveys, popularity indices, sales data. Seek feedback, use descriptive writing, itemise ingredients. Identify organisational service style, cuisine and customer base. 17. What information should you base adjustments to your menus on? Butcher·s tests and standard yield tests. Portion sizes and portion yield from ingredients. Feedback and profitability. Culinary balance and nutritional balance.

SITHKOP002 Knowledge Test

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