SITHKOP015 Assessment Record Book_GapTraining_ST40521_23A (AutoRecovered)

ASSESSMENT RECORD BOOK SIT40521- Certificate IV in Kitchen Management SITHKOP015- Design and cost menus Student Details and Confirmation of Receipt of Unit Guide Student ID S8074179 Student Name Nhu duc minh dinh I have received a copy of Unit Guide Student Signature minh Date

Assessment Cover Sheet Plagiarism and Collusion Plagiarism is copying or paraphrasing someone else’s work and presenting it as your own. This includes, but is not limited to:  Presenting another person's work as your own work, this includes the work of other students.  Copying out parts of any work without acknowledging the source(s), for example - written text (direct copying or paraphrasing), diagrams, and audio-visual material (sound and image files)  "Washing" - using Google Translate or similar services to translate a plagiarised assessment into another language and then back again into English.   Using artificial intelligence models (e.g. ChatGPT and Copilot) to generate assessment content without acknowledging the use of the model  Submitting your own previously assessed work for a new assessment requirement. Referencing is the way you acknowledge the work and ideas of others that you have used in your assessment, so that you do not plagiarise. Collusion is working with others to complete an assessment when the assessment instructions indicate that it is an individual task, and the teacher has not authorised the collaboration, for example presenting group work as your own. Consequences of Plagiarism and Collusion If you are found to have plagiarised work you have submitted for assessment, one or all of the following actions may occur: - Referral of the matter to the Senior Educator / Course Coordinator for direction with regard to further submission of the assessment, use of available support services such as Learning Hubs and/or recording the alleged plagiarism on your student file. - Referral of the matter to the Program Manager who may issue a written warning, require you to re- submit your work for assessment or undertake another form of assessment such as oral questioning, and/or allocate a not yet competent result for the unit. - Referral of the matter to the Executive Director for suspension from the course and/or official disciplinary action. Further information on Referencing and Plagiarism can be found here Referencing | Victoria University (vu.edu.au) . Student Declaration I declare that alI assessment tasks in this Assessment Record Book are:  my own work or the collaborative work of my group/team (where allowed in the assessment instructions)  original and have not been submitted for assessment elsewhere If directed by my teacher, I have made a photocopy or electronic copy of my assignment, which I can produce if required. Student Signature Minh Assessment Record Book Template v2.5 November 2023 Victoria University, RTO Code 3113, CRICOS Provider No. 00124K (Melbourne) 02475D (Sydney & Brisbane) [SIT40521] [SITHKOP015] [VERSION 2] Page 2 of 26

Trends Reference source The Fusion Culinary Trend https://www.tiptop-foodservice.com.au/insights/food- trends-to-expect-in-2024 8. Big sharing dishes https://www.nationalgeographic.com/travel/article/biggest- food-trends-2024 Zero-Waste Practices https://www.tiptop-foodservice.com.au/insights/food- trends-to-expect-in-2024 5. Below are four most common menu types. a. Describe the characteristic of following menu styles b. What kind of establishment does each menu types suit? Menu types Description Type of establishment Ala carte Multiple dish with price of each dish Café, Restaurant, hotel Table d’hote Set menu with 2 or more choice for each course Restaurant, function, event Buffet Multiple dish with a lot of choice and pay by per person Hotel breakfast ,dinner Degustation A menu with more than course 4 Fine dining 6. List two (2) situation that are suitable for a table d’hote menu. Event and wedding 7. Calculate the following Food Cost percentage for the following menu items. Dish Food Cost/portion Selling Price Food Cost % Garlic bread $0.90 $5.90 15.25% Lemon tart $1.95 $14.00 12.92% Caesar salad $56.00 $95.00 58.94% 8. Calculate the yield weight and yield percentage for the following ingredients: Ingredients Purchase weight Wastage weight Yield weight (kg) Yield % Whole salmon 3.5kg 1.1kg 2.4kg 68.57% Assessment Record Book Template v2.5 November 2023 Victoria University, RTO Code 3113, CRICOS Provider No. 00124K (Melbourne) 02475D (Sydney & Brisbane) [SIT40521] [SITHKOP015] [VERSION 2] Page 4 of 26

Brown onion 1.0kg 0.1kg 0.9kg 90% Carrots 2.0kg 100 grams 1.9kg 95% 9. Below is a sales data for main courses sold in a restaurant in the CBD. Dish Portion sold Roast chicken with roast potato 73 Pork Schnitzel with coleslaw 81 Beef curry with rice 46 Lamb skewers with flat bread 35 Dish Sales $ Food Cost % Roast chicken with roast potato $35 32% Pork Schnitzel with coleslaw $32 29% Beef curry with rice $30 25% Lamb skewers with flat bread $38 38% Analyse the data and answer the following questions: a) Which dish is the most popular? b) Which dish is the most profitable? c) Which dish/dishes will you revise? Suggest changes and provide justification for your answer. a) Most popular Pork Schnitzel with coleslaw b) Most profitabl e Beef curry with rice c) Dish/es to revise and reason. Lamb skewers with flat bread low order and high food cost Assessment Record Book Template v2.5 November 2023 Victoria University, RTO Code 3113, CRICOS Provider No. 00124K (Melbourne) 02475D (Sydney & Brisbane) [SIT40521] [SITHKOP015] [VERSION 2] Page 5 of 26

13. List a minimum of two (2) methods of gaining customer feedback. Enter response here: Online throw email and base date ,paper note give to customer to write down the feed back Assessment Criterion Record Table Ensure that this list matches that in the corresponding Unit Guide and Assessor Guide. All items listed here must contribute towards the overall judgement of competency for the unit. Ensure your criteria are sufficiently explicit to support consistent assessment for this task (across both students and assessors). ASSESSMENT TASK 1 Assessor use only Assessment Criteria: First submission / attempt Assessor: Tick Y/N to indicate whether the student has achieved a satisfactory outcome Re-assessment Assessor: Tick Y/N to indicate whether the student has met requirements on re- assessment. Record date. YES NO YES NO Date 1. customer profile and food preferences. Q1, Q2 2. range of current and emerging food service trends Q3,Q4 3. different types and styles Q5,Q6 4. methods and formulas for calculating portion yields and costs from raw ingredients: food cost percentage Q7 5. methods and formulas for calculating portion yields and costs from raw ingredients: yield cost and percentage Q8 6. methods of analysing sales mix and profit performance of menu items: menu engineering analysis Assessment Record Book Template v2.5 November 2023 Victoria University, RTO Code 3113, CRICOS Provider No. 00124K (Melbourne) 02475D (Sydney & Brisbane) [SIT40521] [SITHKOP015] [VERSION 2] Page 7 of 26

ASSESSMENT TASK 1 Assessor use only Assessment Criteria: First submission / attempt Assessor: Tick Y/N to indicate whether the student has achieved a satisfactory outcome Re-assessment Assessor: Tick Y/N to indicate whether the student has met requirements on re- assessment. Record date. YES NO YES NO Date sales data. Q9 7. methods and formulas for calculating portion yields and costs from raw ingredients: budgeted sales price Q10 8. Menu seasonal influences Q11,Q12 9. methods to gain feedback on menu performance Q13 Assessment Record Book Template v2.5 November 2023 Victoria University, RTO Code 3113, CRICOS Provider No. 00124K (Melbourne) 02475D (Sydney & Brisbane) [SIT40521] [SITHKOP015] [VERSION 2] Page 8 of 26

Student Comment on Assessment Acknowledgement of Final Outcome for Assessment Assessor Name Full Name Student Signature Assessor Signature Date of assessment judgement (i.e. the date on which the assessment outcome of this task (S/NYS) is finalised) Assessment Record Book Template v2.5 November 2023 Victoria University, RTO Code 3113, CRICOS Provider No. 00124K (Melbourne) 02475D (Sydney & Brisbane) [SIT40521] [SITHKOP015] [VERSION 2] Page 10 of 26

Assessment Task 2 Student Name Nhu duc minh dinh Student ID S8074179 Date Assessment Task Title: Project Assessment Task: Two Assessment task: Develop each of the following menu types:  à la carte  table d’hôte  buffet  degustation Create the four menus following the guidelines given below. Menu 1: Café A ‘la carte menu Develop an ala carte menu for a café in Brunswick. Your menu must:  consists of a minimum of 10 dishes  Demonstrate a variety of ingredients and cookery methods  One of the dishes per course must be vegetarian  One dish must be GF Menu 2: Spanish Table d’hote Develop a Table d’hote menu for a Spanish restaurant in CDB. The restaurant focuses in Spanish dishes designed for sharing. Your menu must:  Consists of three courses: entrée, mains and dessert.  Each course consists of two options.  Show balance of ingredients Assessment Record Book Template v2.5 November 2023 Victoria University, RTO Code 3113, CRICOS Provider No. 00124K (Melbourne) 02475D (Sydney & Brisbane) [SIT40521] [SITHKOP015] [VERSION 2] Page 11 of 26

1. Based on the different style of menu specified above; a. analyse the customer profile and your target market based on the style and location of the business b. analyse the customer preference c. research information on current and emerging food trend that may apply to your target market Use this information to assist you with your menu planning. Menu 1: A ‘la carte café menu Menu types A ‘la carte café menu Type of customers (demographics, social and cultural background, etc) Local student business people Customer food preference (cuisine types, food trends, portion size, produce, etc.) Lunch food quick medium to big portion Food trends and other factors (current or any emerging food trends, seasonality, events/festivals , etc.) Trend food Healthy trend Menu 2: Spanish Table d’hote Menu types Table d’hote Type of customers (demographics, Business people high income, Spanish people Couple Assessment Record Book Template v2.5 November 2023 Victoria University, RTO Code 3113, CRICOS Provider No. 00124K (Melbourne) 02475D (Sydney & Brisbane) [SIT40521] [SITHKOP015] [VERSION 2] Page 13 of 26

social and cultural background, etc) Customer food preference (cuisine types, food trends, portion size, produce, seasonality, etc.) Spanish cuisine Food trends and other factors (current or any emerging food trends, seasonality, events/festivals , etc.) Spanish cuisine with traditional food Menu 3: Indian buffet menu Menu types Buffet Type of customers (demographics, social and cultural background, etc) Big Family, medium income Indian people Customer food preference (cuisine types, food trends, portion size, produce, seasonality, etc.) Indian cuisine Food trends and other Asian food Indian food Trent Assessment Record Book Template v2.5 November 2023 Victoria University, RTO Code 3113, CRICOS Provider No. 00124K (Melbourne) 02475D (Sydney & Brisbane) [SIT40521] [SITHKOP015] [VERSION 2] Page 14 of 26

2. cruch tuna 3. brunt cheese cake 4. croissant ham and cheese 5. egg benedict 6. croissant benedict 7 Creme au Caramel 8. Avocado & cucumber smash on toasted 9. toast with ham cheese and tomato 10. panna cotta Menu 2 Table d’hote Entree 1. Tapas ( Iberico) 2. carpaccio Mains 1. Paella Valenciana 2. pork loin Cochinillo Dessert 1. Spanish Cheesecake 2. churros Menu 3 Buffet Name of Dish 1. Garlic naan 2. Vegetable samosa 3. Cauliflower pakoras 4. Tandoori chicken 5. Rice 6. Flat bread Assessment Record Book Template v2.5 November 2023 Victoria University, RTO Code 3113, CRICOS Provider No. 00124K (Melbourne) 02475D (Sydney & Brisbane) [SIT40521] [SITHKOP015] [VERSION 2] Page 16 of 26

7. Tandoori lamb 8. Butter chicken 9. Vegan Indian curry 10. Indian chana masala 11. Gulab jamun 12. Pistachio, cinnamon and lime kulfi 13. Lamb samosa 14. Aloo tikki Menu 4 Degustation Name of Dish 1. Cheese plate 2. Ravioli 3. Salad with fresh mozzarella balsamic 4. Steamed Mussels 5. Risotto truffle scallop 6. Pana Cotta 3. Once your ideas are finalised, develop standard recipe cards (SRC’s) for every dish. Each SRC must contain:  Heading  Ingredient’s quantities and costs  Method  Servings/ Portion yields  Food Cost %  Selling price to appear on the menu The following formulas are relevant for this assessment: Support Info Food Cost Percentage: Food Cost ÷ Sales Price x 100 = Food Cost Percentage % Assessment Record Book Template v2.5 November 2023 Victoria University, RTO Code 3113, CRICOS Provider No. 00124K (Melbourne) 02475D (Sydney & Brisbane) [SIT40521] [SITHKOP015] [VERSION 2] Page 17 of 26

4. croissant ham and cheese $2.24 $10 Market price 24.64% 5. egg benedict $2.43 $12 Market price 22.27% 6. croissant benedict $4.28 $16 Market price 29.42% 7 Creme au Caramel $0.9 $6 Market price 16.51% 8. Avocado & cucumber smash on toasted $3.06 $11 Market price 30.6% 9. toast with ham cheese and tomato $3.07 $12 Market price 28.14% 10. panna cotta $1.99 $8 Market price 27.37% What are the best-selling dishes of the menu and the menu price and food cost of each bestselling dish? Gain this information from your feedback forms. Name of dish Menu price Food cost % Best-selling entrée: Best-selling mains: croissant benedict $16 29.42% Best-selling dessert: brunt cheese cake $8 17.06% MENU 2- Table d’hote Menu price evaluation In the table below, list the menu items and their associated costs, and discuss the reason for your mark-up/pricing. Add rows as required Entrée: Food cost Food cost % 1. Carpaccio $3.29 28.8% 2. Tapas $2.85 28.8% Total $6.14 28.8% ÷2 $3.07 28.8% Main courses: Food cost Food cost % Cochinillo Asado: Spanish Roast pork $7.84 28.8% Paella Valenciana $7.05 28.8% Total $14.89 28.8% Assessment Record Book Template v2.5 November 2023 Victoria University, RTO Code 3113, CRICOS Provider No. 00124K (Melbourne) 02475D (Sydney & Brisbane) [SIT40521] [SITHKOP015] [VERSION 2] Page 19 of 26

÷2 $7.445 28.8% Dessert: Food cost Food cost % churros $2.42 28% Spanish Cheesecake $2.49 28.8% Total $4.91 28.8% ÷2 $2.455 28.8% Total cost for the 3 courses $12.97 Selling price 45$ Explain/justify your selling price/mark-ups (150 words): Markup 32.03$ follow the food trend of Spanish right now Same price with other restaurant aka market price and a easy to read price then MENU 3- Buffet menu Menu price evaluation In the table below, list the menu items and their associated costs. Calculate the cost of the menu and check if you are within the budget given. Add more rows if needed. Examples are given in red. Delete before submitting. Name of dish Cost of dish per person 1. Aloo tikki $0.80 2. Garlic naan $0.30 3. Vegetable samosa $0.72 4. Cauliflower pakoras $0.51 5. Tandoori chicken $0.9 6. Rice $0.31 7. Flat bread $0.46 Assessment Record Book Template v2.5 November 2023 Victoria University, RTO Code 3113, CRICOS Provider No. 00124K (Melbourne) 02475D (Sydney & Brisbane) [SIT40521] [SITHKOP015] [VERSION 2] Page 20 of 26