DESIGN RESUBMIT
pdf
keyboard_arrow_up
School
Canberra Institute of Technology *
*We aren’t endorsed by this school
Course
015
Subject
Information Systems
Date
Jun 24, 2024
Type
Pages
8
Uploaded by BarristerFireOpossum27
© Canberra Institute of Technology Page 1 of 8 Date created: 27/05/2024 CRICOS No. 00001K | RTO Code 0101 Date updated: 27/05/2024 Assessment Written 1 Student Name: Kamala Gurung CIT Number: CIT283574 Competency Title, Code and Banner Code CRN
SITHKOP015 Design and cost menus Assessment Type ☒
Written ☐
Case Study ☐
Project ☐
Assignment ☐
Other Assessment Name Assessment 1 – eLearn quiz Assessment Date Student Statement:
This assessment is my own work. Any ideas and comments made by other people have been acknowledged. I understand that by emailing or submitting this assessment electronically, I agree to this statement. Student Signature: kamala Date:
27 / 5 /2024 PRIVACY DISCLAIMER:
CIT is collecting your personal information for assessment purposes. The information will only be used in accordance with the CIT Privacy Policy. Assessor Feedback ☐
Student provided with feedback Attempt 1
☐
Satisfactory ☐
Not Yet Satisfactory Date:
/ / Attempt 2
☐
Satisfactory ☐
Not Yet Satisfactory Date:
/ / Assessor Name: Assessor Signature: Note from Assessor: Please record any reasonable adjustment that has occurred for this assessment.
Assessment Task Instructions for Students
© Canberra Institute of Technology Page 2 of 8 Date created: 27/05/2024 CRICOS No. 00001K | RTO Code 0101 Date updated: 27/05/2024 •
You will be given access to this assessment on eLearn. •
It is short answer task with 17 questions •
All questions are to be answered with full sentences so as to show your understanding of the topics •
All work must be your own and in your own words •
Once complete you must submit into correct drop box Assessment Criteria: To achieve a Satisfactory result, your assessor will be looking for your ability to demonstrate the key skills/tasks/knowledge detailed in the Assessment Task to industry standard. •
Calculating portion yields and costs •
Desired food costs and profit margins in the hospitality industry •
Itemise ingredients on each dish •
Calculate portion yields and costs •
Calculate GST All assessment is based on Industry standards and expectations (as established in the training package). Students must demonstrate capability to transfer their skills and knowledge to a variety of Industry applications. Competency will be assessed against these standards and all
answers must be deemed correct by the assessor. Time allowed
: 1.5 hours Assessment Range and Conditions
: •
This assessment is an open book assessment. •
You will complete this assessment in your own time using the resources in eLearn as a reference point to assist with completing the assessment task. In this resource it provides interactive guides on all topics covered in this written task Materials provided: •
Computer access at CIT in the theory classroom. •
Access to eLearn. •
Learning Vault resource and links on eLearn. Materials you may need: Nil
Information for students: You may have two (2) attempts for this assessment. •
If your first
attempt is not successful, your teacher will discuss your results with you and will arrange a second attempt. •
If your second
attempt is not successful, you will be required to re-enrol in this unit. Only one re-assessment attempt will be granted for each assessment item.
© Canberra Institute of Technology Page 3 of 8 Date created: 27/05/2024 CRICOS No. 00001K | RTO Code 0101 Date updated: 27/05/2024 Assessment
1.
For the following menu types, match the correct menu with its description. a.
The menu items on this menu are individually priced. These are generally 'cooked to order'. These menus often contain a wide variety of dishes to choose from. -A la Carte menu b.
This menu does not provide any options for your customers, so no order needs to be taken. It has a fixed price. This menu usually has multiple courses. -Set menu c.
This menu has a set price covering 4, 5 or more courses. Serving sizes are smaller than normal allowing the customer to sample more dishes. This menu is often used as a way to showcase the skills of the chef. -
Degustation menu d.
This menu has a set price covering 2 or more courses. The choices are usually limited to 3 or 4 choices per course. The customer pays the set price for the menu no matter which dish they choose within each course. -Table d’hote menu e.
Food for this menu is arranged on tables, open refrigeration or in hot bain Maries. Customers move around and may choose which dishes they would like, helping themselves or being served a portion by floor staff -Buffet menu f.
These menus are determined ahead of time and run in a cycle. This may be weeks or even months. They are particularly useful when the number of guests is set so popular in schools, prisons, but also on island resorts, and on cruise ships as their numbers are known in advance -Cyclical Cyclical Buffet Menu Set Menu A la Carte Menu Degustation Menu Table d'Hote Menu 2.
Match the following establishment type with their service style: a. Relaxed table service -Casual dining restaurant b. Formal table service, may have sommelier or multiple floor staff attending the table. Time is given for the customer to enjoy the evening, not rushed. -Fine dining restaurant
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
- Access to all documents
- Unlimited textbook solutions
- 24/7 expert homework help
© Canberra Institute of Technology Page 4 of 8 Date created: 27/05/2024 CRICOS No. 00001K | RTO Code 0101 Date updated: 27/05/2024 c. Buzzer indicates when meal is ready after customer has paid at the counter. Customer then collects their meal when it is ready. Most meals do not take too long to prepare. - Club
d. Food may be order online on a touchscreen or in person. Food is either ready or takes very little time to prepare. In some cases, it may be prepared in front of the customer (sandwich bar) -Fast food outlet
e. Food or beverages may be ordered at the counter and delivered to the table or table service provided -Café
Casual Dining Restaurant
Fine Dining Restaurant
Club
Fast food Outlet Café 3.
How does the seasonality of products and commodities affect menu content and price? -Seasonality affects menu content by influencing the availability of fresh produce and ingredients. Certain dishes may need to be adjusted or replaced based on seasonal availability. Price may also fluctuate due to changes in supply and demand for seasonal ingredients.
4.
There are major costs that must be paid for in a hospitality or catering organisation before a profit can be taken What are 4 major costs and the average percentage of each of these in the cost of goods sold? Fill out the table below Cost Average % Food and ingredients
25.30%
Wastage
6%
Utilities/ Consumables
21%
Labor 35%
5.
When you present your menus to your customer's what do you have to ensure? (provide at least two answers) a.
The menu should be visually appealing, using high-quality images and a clean design to entice customers and enhance their dining experience. b.
Make sure all items, prices and descriptions are up to date and accurate, reflecting any seasonal or daily specials. 6. How could you source information on the following to help you plan your menus? a.
Food service trends:
Industry publications, food blogs, trade shows, culinary schools, and networking with other professionals. b.
Market preferences and statistics:
Market research reports, surveys, customer feedback, and data from industry associations.
© Canberra Institute of Technology Page 5 of 8 Date created: 27/05/2024 CRICOS No. 00001K | RTO Code 0101 Date updated: 27/05/2024 7.Customers eating habits can be affected by current trends and cultural
and ethical influences. Provide an example for each: a.
contemporary eating habits: Increasing demand for plant-based options.
b.
cultural and ethical influences: Preference for locally sourced or sustainably produced ingredients.
8. What other factors could influence what you put on your menu? Name 5: a.
nutritional trends and health b.
cost of ingredients c.
feedback and reviews d.
availability of ingredients e .brand identity and concept 9. How could you use your current customers and your staff to evaluate your menu? - By encouraging customers to leave reviews on social media. Hold regular meetings with kitchen and front-of- house staff to discuss menu performance. Gather their observations on which dishes are popular, which one receive complaints and any suggestions they have for improvements. Provide customers with surveys or comment cards to fill out their meal. Ask specific questions about their dining experience, including their opinions on menu items, portion sizes, flavors and overall satsisfaction. 10. What other methods could you use to gain feedback on menu performance? Name 3: a. online reviews and social media b.
employee feedback c.
direct customer interaction 11. What affect do you think that social media and the media in general has on food trends? -
Social media and media platforms influence food trends by exposing users to new dishes, creating visual appeal, and promoting viral challenges and hashtags.
12.
Considering the influences above describe what style of menus or menu items might you use for the following customers; Customers Menu style and items Diners at a 5-star hotel serving a seafood buffet on Friday nights Buffet style with a wide variety of fresh seafood options, including oysters, crab, shrimp, and sushi. Diners going to a destination Paddock to Plate 3 Hatted restaurant in the country Degustation menu featuring locally sourced ingredients, with a focus on seasonal produce and specialty dishes. Slow-cooked lamb shoulder with roasted root vegetables, : Berry sorbet with a lavender-infused meringue.
© Canberra Institute of Technology Page 6 of 8 Date created: 27/05/2024 CRICOS No. 00001K | RTO Code 0101 Date updated: 27/05/2024 Diners at a trendy café open 7 days a week for breakfast and lunch, and serving same menu all day Casual all day with Avocado toast with poached eggs, smoked salmon toast, and ricotta with honey and figs, Quinoa salad with kale and citrus dressing, Greek salad with feta and olives, specialty coffees, smoothies, and freshly squeezed juices. Diners at a winery that is only open 4 days per week Seasonal wine paring menu with charcuterie board with cured meats, cheeses, and artisanal bread, red wine poached pears with mascarpone, and chocolate lava cake, roasted garlic mashed potatoes, seasonal vegetables. Diners attending a Christmas markets festival Special event menu style with caramel popcorn, and hot roasted nuts, wine, roasted chestnuts, gingerbread cookies, hot chocolate and various festive pastries and treats. 13.
There are standard sizes for portions when we cost dishes and we use standard measures such as Kg and Litre price’s for working out the cost of ingredients because this is the unit of measure that items are purchased in for our businesses. How are the following itemised? Ingredient Weight/unit of measure amount Chicken breast per kg or per piece (approx. 200g each) Thyme per bunch or per gram Whole Salmon per kg or per piece (weight varies) Fish fillets per kg or per fillet (approx. 150-200g each) Olive oil per Liter Green prawns whole 15/20 per kg eggs per dozen or per piece Strawberries per kg or per punnet (250g) Avocado per piece Cream per Liter 14.
Explain the following methods for calculating yields
of different ingredients and provide the formula/s for each Standard Yield Test Explanation: This test determines the usable portion of a product after processing, such as peeling or trimming. Formula:
Edible Portion Quantity /As purchased Quantity x 100= Yield %
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
- Access to all documents
- Unlimited textbook solutions
- 24/7 expert homework help
© Canberra Institute of Technology Page 7 of 8 Date created: 27/05/2024 CRICOS No. 00001K | RTO Code 0101 Date updated: 27/05/2024 Butchers Yield Test Explanation: Butchers yield test is used to determine the percentage of usable trim. Formula:
EPQ (Edible Portion Quantity) ÷ APQ (As Purchased Quantity) x 100 = Edible Portion Yield % 15.
How much of the following ingredients will we need to order to complete the dish? Please round up to the nearest whole number as per the example below. Complete the following table Quantity required ÷ Yield percentage = Required Ordered Amount Example: 200g ÷ 0.82 = 243.9 (round up to nearest number) = 244g Ingredient
Yield Percentage
Actual Amount Needed for Recipe
Ordered Amount
Banana 67% 800g 800÷0.67=1194g
Onion 82% 500g 500
÷0.82=610g Beef Striploin 55% 280g 280÷0.55=510g Prawns 55% 400g 400÷0.55=727g
Potato 94% 1kg 1000÷0.94=1064g 16.
Calculate the selling price in the table below using a food cost of 25% The GST is an extra 10% on top of your calculated selling price Dish
Food cost (25%)
Please show your working out here
Suggested Selling Price
Please show your working out here
Final
Selling price including GST.
Example: Kingfish $6.25 $6.25 ÷ 25 x 100 = $25 $25 x 1.1 = $27.50 Squid
$3.25 $3.25÷25×100 $13 $13×1.1= $14.30
© Canberra Institute of Technology Page 8 of 8 Date created: 27/05/2024 CRICOS No. 00001K | RTO Code 0101 Date updated: 27/05/2024 Chicken
$5.30 $5.30÷25×100 $21.20 $21.20×1.1= $23.32 Tiramisu
$2.80 $2.80÷25×100 $11.20 $11.20×1.1= $12.32 17.
Calculate the mark up in the following dishes where the cost mark-up is 3.6 Portion Cost Please show your working here Selling Price Example; $5.55 5.55 x 3.6= $19.80 $7.40 7.40×3.6= $26.64 $8.15 8.15×3.6= $29.34