SITHKOP010 Sonia IBV3000628

(To be filled out and submitted with assessment responses) Document Assessment Manual – SITHKOP010 Plan and Cost recipes Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 2

Assessment task instructions Assessment type: • Written Questions Instructions provided to the student: Assessment task description: • This is the first (1) unit of assessment task that the student must successfully complete to be deemed competent in this unit of competency. • The Unit Knowledge Test is comprised of eleven (11) written questions. • Student must respond to all the questions and submit them to the Trainer/Assessor. • Student must answer all questions to the required level, e.g. provide the number of points, to be deemed satisfactory in this task. • Trainer/Assessor is required to provide feedback within two weeks and notify students when results are available. Applicable conditions: • This knowledge test is untimed and is conducted as an open book test (this means student can refer to textbooks during the test). • Student must read and respond to all questions. • Student may handwrite/use computers to answer the questions. • Student must complete the task independently. • No marks or grades are allocated for this assessment task. The outcome of the task will be Satisfactory or Not Satisfactory. • Trainer /Assessor must assess student’s written skills and knowledge as he/she completes this assessment task. • The Trainer/Assessor may ask the student relevant questions on this assessment task to ensure that this is his/her own work. Resubmissions and reattempts: • Where a student’s answers are deemed not satisfactory after the first attempt, a resubmission attempt will be allowed. • Student may speak to their Trainer/Assessor if the student has any difficulty in completing this task and requires a reasonable adjustment (e.g., can be given as an oral assessment). • For more information, please refer to the RTO Student Handbook. Location: • This assessment task may be completed in (tick the relevant box): ☐ Learning Management System ☐ Classroom ☐ Simulated learning environment ☐ Workplace Other: ____________________________________ Document Assessment Manual – SITHKOP010 Plan and Cost recipes Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 5

Customer Characteristics Unit Answers a. age range 1.Behavioristics a-4 b. buying power 2. Geographics b-5 c. gender 3. Psychographics c-6 d. dietary requirements or preferences 4. Demographics d-3 e. location 5. Behavioristics e-2 f. social and cultural background 6. Demographics f-1 Question 1d: Regarding the characteristics of different customer groups, explain the following with examples in not more than 50-60 words each. Satisfactory response Yes ☐ No ☐ Demographics: Demographics refer to quantifiable characteristics of a population segment such as age, gender, income, education level, etc. For example, a cosmetics company might target females aged 18-35 with medium to high income for their premium skincare line. Psychographics: Psychographics focus on the psychological and lifestyle traits of customers, including values, interests, attitudes, and behaviours. For instance, a travel agency might target adventurous individuals who value experiences over material possessions, seeking hiking or backpacking tours. Geographics: Geographic pertain to the geographic location of customers, including region, city size, climate, etc. For example, a surfboard manufacturer might target coastal regions with warm climates where surfing is popular, like California, Hawaii, or Australia. Question 1e: List four sources of information that can be used to collect information on current customer profiles and food preferences of customers. Satisfactory response Yes ☐ No ☐ Document Assessment Manual – SITHKOP010 Plan and Cost recipes Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 8

Question 2c: What is a recipe? What is recipe planning? (80-100 words) Satisfactory response Yes ☐ No ☐ A recipe is a set of instructions or guidelines detailing how to prepare and cook a particular dish or meal. It typically includes a list of ingredients with specific measurements and step-by-step procedures for combining and cooking them to achieve the desired outcome. 1. Determining customers 2. Knowing their spending 3. listening concerning and feed back and etc. Question 2d: Why is it important to obtain information about customer preferences when designing a menu? (30-50 words) Satisfactory response Yes ☐ No ☐ a) It helps to increase the recognition of firm. b) It helps to enhance the movement of customer to restaurant. c) It increase the referrals, as most people trust their colleagues, friends and relatives Question 3a: In relation to generating ideas for dishes or food production ranges, list the following steps in the correct order and give 2 points to explain each step in the table below: A. Investigate your supply chain B. Develop your menu concept. C. Make a list of the essential ingredients. Satisfactory response 1. Yes ☐ 2. Yes ☐ 3. Yes ☐ No ☐ No ☐ No ☐ Document Assessment Manual – SITHKOP010 Plan and Cost recipes Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 11

Question 3d: Briefly explain any four ways of using the food preferences of customer groups for planning menus. (100-150 words) Satisfactory response Yes ☐ No ☐ Menu Customization: Offer customizable menu options to cater to diverse preferences within customer groups, such as build-your-own salads or pizzas, allowing individuals to select ingredients based on their preferences. Highlight Popular Items: Identify and prominently feature menu items that align with the preferences of specific customer groups. For example, if a customer group favors vegetarian options, ensure there are several vegetarian dishes prominently displayed on the menu. Seasonal Specials: Introduce seasonal specials that incorporate ingredients and flavors preferred by different customer groups. This not only adds variety to the menu but also taps into seasonal cravings and trends. Feedback Integration: Regularly solicit feedback from customer groups regarding menu offerings and preferences. Use this input to refine existing dishes, develop new ones, and ensure that the menu remains relevant and appealing to target customers. Question 4a: What is the organisational service style? Give five examples (30 to 50 words). Satisfactory response Yes ☐ No ☐  Fine Dining  Buffet Document Assessment Manual – SITHKOP010 Plan and Cost recipes Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 14

menu to better meet cuisine preferences over time. Question 4e: List four important reasons for choosing dishes to meet cuisine preferences Satisfactory response Yes ☐ No ☐ Customer Satisfaction: Meeting cuisine preferences ensures that customers are satisfied with their dining experience, leading to positive reviews, repeat visits, and loyalty. Competitive Advantage: Offering dishes that align with cuisine preferences can differentiate a restaurant from competitors and attract customers seeking authentic and flavorful options. Increased Sales: Meeting cuisine preferences increases the likelihood of customers ordering and enjoying dishes, resulting in higher sales and revenue for the restaurant. Cultural Authenticity: Choosing dishes that meet cuisine preferences allows restaurants to showcase the authenticity and cultural richness of a particular cuisine, enhancing the overall dining experience and attracting customers interested in exploring diverse culinary traditions. Document Assessment Manual – SITHKOP010 Plan and Cost recipes Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 17

Menus Answers Characteristics à la carte 4 1. is the thoughtful appreciation and sampling of numerous foods, emphasising the gastronomic system, the senses, high culinary art, and conviviality. Typically, it consists of sampling small servings of all of a chef's hallmark dishes at once. buffet 5 2. When changing menu items based on the day of the week, the season, or the chef's discretion, you need a sensible approach to show your simple, ever- changing selections. Du jour menus must be updated daily, whereas these menus include a comprehensive summary of current and upcoming menu items. Because different foods are prepared on the same equipment, cafeterias, cruise ships, resort hotels, and hospitals utilise weekly or monthly menu cycles. cyclical 2 3. means "the host's table" and refers to a pre-fixed menu with a more sophisticated tone. The term originally referred to meals shared by house guests and hosts who ate the same courses at a single table. This menu is also a great option for holiday meals and cuisine encouraging sharing, such as an Easter brunch or Spanish tapas. degustation 1 4. The direct translation of this is "by the menu." It refers to menus that list products priced and ordered individually. When wanting to provide customers with great flexibility, use this menu. Respective sides are charged separately, while entrees are sold separately. set or table d'hôte 3 5. this is a self-service dining arrangement in food businesses and parties where customers pay a fixed amount for food and are allowed to select as much as they want. Question 5c: List 6 points to remember while creating menus or planning recipes. Also, list the importance of planning recipes. Satisfactory response Yes ☐ No ☐ Consistency: Planning recipes ensures consistency in flavor, portion sizes, and presentation, maintaining the quality and reputation of the establishment. Document Assessment Manual – SITHKOP010 Plan and Cost recipes Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 20

Efficiency: Having planned recipes streamlines kitchen operations, reducing waste, and minimizing preparation time. Cost Control: Planned recipes help control ingredient costs by accurately estimating quantities needed and avoiding overstock or waste. Customer Satisfaction: Well-planned recipes result in delicious and satisfying dishes that meet customer expectations, leading to positive dining experiences and repeat business. Menu Innovation: Planning recipes allows for experimentation and innovation, leading to the development of new and exciting menu offerings that keep customers engaged and intrigued . Question 5d: Answer The following questions: ii. What is recipe planning? (50-100 words) ii. What does balanced variety relate to in terms of the dishes on the menu? Satisfactory response i . Yes ☐ ii . Yes ☐ No ☐ No ☐ 1. Expanses of food and budget goals of food businesses 2. Availability of food 3. Philosophy of food businesses 4. Capability of production 5. Service type and style of cuisines Importance of planning recipes – 1. Save money 2. Save time 3. Encourage nutrition 4. Help to serve better meal Document Assessment Manual – SITHKOP010 Plan and Cost recipes Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 21

5. Encourage variety 6. Compel stoplanin advance Question 5e: What is the importance of including a balanced variety of dishes or food production items for the style of cuisine? Satisfactory response Yes ☐ No ☐ Appeal to Diverse Tastes: A balanced variety ensures that there are options to suit different preferences, dietary needs, and cultural backgrounds among diners. This broadens the restaurant's customer base and increases its appeal to a wider audience. Enhanced Dining Experience: Offering a diverse selection of dishes enriches the dining experience by providing opportunities for exploration and discovery. It allows customers to sample a range of flavors, textures, and cooking techniques, making for a more memorable and enjoyable meal. Cultural Authenticity: Many cuisines are characterized by their diversity and complexity, incorporating a wide array of ingredients, spices, and regional specialties. Including a balanced variety of dishes allows restaurants to showcase the authenticity and richness of the cuisine, providing a more immersive and authentic culinary experience for diners. Flexibility and Adaptability: A balanced variety of dishes enables restaurants to adapt to changing customer preferences, seasonal availability of ingredients, and culinary trends. It allows for flexibility in menu planning and ensures that the restaurant remains relevant and competitive in the ever-evolving food industry. Increased Revenue: Offering a balanced variety of dishes can lead to increased sales and revenue by appealing to a broader customer base and encouraging repeat business. It allows restaurants to capture a larger share of the market and maximize profitability. Document Assessment Manual – SITHKOP010 Plan and Cost recipes Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 22

Question 6a: Discuss ways of itemising proposed components of included dishes or food production items (50-70 words each) Satisfactory response Yes ☐ No ☐ Ingredient List: Clearly list all ingredients required for each dish or food production item, including quantities and specific variations if applicable (e.g., gluten-free, vegan). Preparation Steps: Detail step-by-step instructions for preparing each component, including cooking methods, techniques, and any special considerations or timing requirements. Portion Sizes: Specify portion sizes for each component to ensure consistency and accuracy in serving sizes, considering factors such as customer preferences, dietary needs, and menu pricing. Allergen Information: Clearly identify any allergens present in the components, such as nuts, dairy, or gluten, to accommodate customers with food allergies or intolerances and ensure their safety. Garnishes and Presentation: Describe garnishes and presentation techniques to enhance the visual appeal of the dish and elevate the dining experience, ensuring that each component contributes to the overall aesthetic and flavor profile of the dish. Question 6b: What is costing recipes? What is the importance of costing recipes? (150- 200 words) Satisfactory response Yes ☐ No ☐ Document Assessment Manual – SITHKOP010 Plan and Cost recipes Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 23

Profitability: Costing recipes allows restaurants and food businesses to accurately determine the profitability of each menu item by comparing the cost of ingredients and production to the selling price. This ensures that menu items are priced competitively while still generating a satisfactory profit margin. Menu Pricing: Costing recipes provides valuable insight into the true cost of each dish, enabling businesses to set appropriate menu prices that cover expenses and yield a profit. It helps maintain consistency in pricing across the menu and ensures that prices align with market trends and customer expectations. Budgeting and Financial Planning: Costing recipes aids in budgeting and financial planning by providing a clear understanding of food costs and expenses associated with menu items. It allows businesses to allocate resources efficiently, forecast expenses accurately, and make informed decisions about menu development and pricing strategies. Control Food Costs: By understanding the cost breakdown of each recipe, businesses can identify areas where costs can be reduced or ingredients can be substituted without compromising quality. This helps control food costs and improve overall profitability. Menu Analysis and Optimization: Costing recipes facilitates menu analysis by identifying high-cost items, low- profit margins, and underperforming dishes. This enables businesses to optimize their menu by adjusting portion sizes, ingredient choices, and pricing strategies to maximize profitability and customer satisfaction. Question 6c: What is food cost percentage? What are the methods and formulas for calculating Food Cost Percentage? Satisfactory response Yes ☐ No ☐ Food cost percentage is a financial metric used in the restaurant and food service industry to measure the proportion of total revenue that is spent on food costs. It is calculated by dividing the cost of food by the total Document Assessment Manual – SITHKOP010 Plan and Cost recipes Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 24

revenue generated from food sales and then multiplying by 100 to express the result as a percentage. There are two primary methods for calculating food cost percentage: Basic Method: Formula: (Cost of Food / Total Food Sales) * 100 Steps: Determine the total cost of food used for a specific period (e.g., weekly, monthly). Calculate the total revenue generated from food sales during the same period. Divide the total cost of food by the total food sales. Multiply the result by 100 to express it as a percentage. Detailed Method: Formula: [(Beginning Inventory + Purchases) - Ending Inventory] / Total Food Sales * 100 Steps: Calculate the value of beginning inventory (inventory at the start of the period). Add the value of purchases made during the period. Subtract the value of ending inventory (inventory at the end of the period). Divide the result by the total food sales. Multiply the result by 100 to express it as a percentage. Question 6d: i. What are methods and formula for calculating standard yield tests? ii. We bought a whole salmon weighing 7.75 kg. After fabricating it, we were left with 2.75 kg salmon trimming (head, bones, skin, etc.) Calculate the yield percentage of Satisfactory response i . Yes ☐ No ☐ Document Assessment Manual – SITHKOP010 Plan and Cost recipes Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 25

salmon. ii . Yes ☐ No ☐ Methods and Formula for Calculating Standard Yield Tests: Cutting Test: Formula: (Weight of Usable Product / Weight of Raw Ingredient) * 100 Steps: Weigh the raw ingredient before processing. Process or fabricate the ingredient according to standard procedures. Weigh the usable product obtained after processing. Divide the weight of the usable product by the weight of the raw ingredient. Multiply the result by 100 to express it as a percentage. ii. Calculation for Salmon Yield Percentage: Given: Weight of whole salmon = 7.75 kg Weight of salmon trimming = 2.75 kg Using the cutting test formula: Yield Percentage = (Weight of Usable Product / Weight of Raw Ingredient) * 100 Substituting the values: Yield Percentage = (7.75 kg - 2.75 kg) / 7.75 kg * 100 Yield Percentage = (5 kg / 7.75 kg) * 100 Yield Percentage ≈ 64.52% Question 7a: You have been given the recipe below for a broccoli soup. This recipe yields 50 L of broccoli soup. You are required to prepare 30 L. Calculate the conversion factor required to achieve this using the appropriate formula. Be sure to show your calculations Satisfactory response Yes ☐ No ☐ Document Assessment Manual – SITHKOP010 Plan and Cost recipes Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 26

in the space provided. Ingredients Unit Quantity Broccoli KG 20 Onion KG 5 Garlic KG .5 Olive oil L .5 Veg Stock L 40 Salt KG .010 To calculate the conversion factor needed to adjust the recipe from yielding 50 L to 30 L, we'll use the concept of ratios. The conversion factor is the ratio of the desired amount (30 L) to the original amount (50 L) of the recipe. Conversion factor = Desired amount / Original amount Let's calculate it: Conversion factor = 30 L / 50 L Conversion factor = 0.6 Question 7b: Now that you have calculated the conversion factor, calculate the weights of the ingredients required for the recipe's updated yield of 30 L soup. Satisfactory response Yes ☐ No ☐ Document Assessment Manual – SITHKOP010 Plan and Cost recipes Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 27

Ingredients Unit Old quantities Updated Quantity Broccoli KG 20 12 Onion KG 5 3 Garlic KG .5 .3 Olive oil L .5 .3 Veg Stock L 40 24 Salt KG .010 .006 Question 7c: Answer the following questions: i. What is GST? ii. If a croissant costs 8$ + 10% GST, what is the actual sale price of the croissant after GST? iii. If a donut is sold for 9$ with 10% GST included, what is the price of the donut without GST? Satisfactory response i . Yes ☐ ii . Yes ☐ iii. Yes ☐ No ☐ No ☐ No ☐ i. GST stands for Goods and Services Tax. It is a consumption tax levied on the supply of goods and services at each stage of the production and distribution chain. GST is designed to be a comprehensive tax on the value- added to goods and services at each stage of production or distribution. ii. To calculate the sale price of the croissant after GST, we first need to add the GST amount to the original price: Original price of croissant = $8 GST = 10% of $8 = $0.10 * $8 = $0.80 Sale price of croissant after GST = Original price + GST = $8 + $0.80 = $8.80 So, the actual sale price of the croissant after GST is $8.80. iii. To find the price of the donut without GST, we need to subtract the GST from the total price: Total price of donut with GST = $9 GST = 10% of $9 = $0.90 Price of donut without GST = Total price - GST = $9 - $0.90 = $8.10 So, the price of the donut without GST is $8.10. Document Assessment Manual – SITHKOP010 Plan and Cost recipes Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 28

Question 7d: What are the methods and formulas for calculating budgeted sales prices? (80- 100 words) Satisfactory response Yes ☐ No ☐ Calculating budgeted sales prices involves several methods tailored to different business contexts. One common approach is cost-plus pricing, where the cost per unit is determined, and a desired profit margin is added to set the sales price. The formula for cost-plus pricing is: Sales Price = Cost per Unit + Desired Profit Margin. Another method is market-based pricing, which involves analyzing competitors' prices and consumer demand to set prices competitively. This method often involves adjustments based on market conditions and perceived customer value. Activity-based costing is another approach, allocating overhead costs to products to ensure prices cover all expenses. These methods help businesses set prices that balance profitability with market competitiveness. Question 7e: What is the method and formula for calculating standard measure? (100-120 words) Satisfactory response Document Assessment Manual – SITHKOP010 Plan and Cost recipes Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 29

Yes ☐ No ☐ The method for calculating standard measure involves determining the standard quantity of a specific item or product that should be used in a given process or recipe. This standard measure is often based on factors such as efficiency, industry standards, and desired quality levels. The formula for calculating standard measure typically involves establishing a baseline quantity and then adjusting it based on factors like expected yield, wastage rates, or portion sizes. Question 8a: What is cost-effectiveness? Briefly discuss the ways and importance of assessing the cost-effectiveness of proposed dishes or food production items. (200-250 words) Satisfactory response Yes ☐ No ☐ Cost-effectiveness refers to the degree to which resources, typically monetary, are efficiently utilized to achieve desired outcomes or benefits. In the context of food production, assessing the cost-effectiveness of proposed dishes or food production items involves evaluating the relationship between the costs incurred in producing them and the benefits or value derived from their consumption or sale. Question 8b: In the context of identifying ingredients that provide high yield, list a minimum of three points for evaluating the freshness of the following: Satisfactory response Document Assessment Manual – SITHKOP010 Plan and Cost recipes Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 30

a. Vegetables b. Fruits c. Meat and poultry d. Seafood e. Eggs a. Vegetables: Firmness: Fresh vegetables should feel firm to the touch. Spongy or mushy texture indicates deterioration. Color: Vibrant and uniform color suggests freshness, while dull or discolored patches may indicate spoilage. Smell: Vegetables should have a fresh, earthy aroma. Foul odors or signs of fermentation indicate decay. b. Fruits: Texture: Fresh fruits should have a firm texture, with no soft spots or bruises. Fragrance: A pleasant, fruity aroma often indicates ripeness and freshness. Appearance: Look for fruits with vibrant colors and smooth skins, avoiding any signs of wrinkling or mold. c. Meat and poultry: Color: Fresh meat should have a bright red color for beef, pink for pork, and pale pink for poultry. Avoid any discoloration or grayish hues. Smell: Fresh meat should have a mild, meaty odor. Foul or sour smells indicate spoilage. Texture: The surface should be moist but not excessively wet, and there should be no sliminess or stickiness. d. Seafood: Odor: Fresh seafood should have a mild, oceanic smell. Strong fishy odors suggest deterioration. Texture: Fish should have firm, resilient flesh, while shellfish should be plump and moist. Avoid any signs of dryness or mushiness. Eyes: Clear and bright eyes indicate freshness in fish. Cloudy or sunken eyes are signs of aging or spoilage. e. Eggs: Shell appearance: Eggs should have clean, uncracked shells with no signs of dirt or stains. Float test: Place eggs in water; fresh eggs sink and lay flat on the bottom, while older eggs stand upright or float due to air pockets. Smell: Fresh eggs have a neutral odor. Off odors indicate spoilage or contamination. Document Assessment Manual – SITHKOP010 Plan and Cost recipes Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 31

Question 8c: What is pricing? Discuss a few ways to price dishes to ensure maximum profitability. (150 - 250 words) Satisfactory response Yes ☐ No ☐ Cost-Plus Pricing: This method involves calculating the total cost of producing a dish, including ingredients, labor, overhead, and desired profit margin. The selling price is then set by adding a markup percentage to the total cost. This approach ensures that all costs are covered while generating a targeted profit. Value-Based Pricing: Pricing dishes based on the perceived value they offer to customers allows businesses to capture the maximum value from their offerings. Factors such as uniqueness, quality, and customer demand influence the perceived value, enabling businesses to set higher prices for premium dishes. Menu Engineering: Analyzing the popularity and profitability of dishes on the menu can help in strategic pricing. Dishes with high popularity and profitability can be priced slightly higher, while those with lower performance can be adjusted accordingly to stimulate sales and maximize overall profitability. Dynamic Pricing: This strategy involves adjusting prices based on demand, time of day, seasonality, or other factors. For example, offering specials during off-peak hours or adjusting prices during busy periods can help optimize revenue and profitability. Bundle Pricing: Offering bundled deals or meal combos can encourage customers to spend more while providing perceived value. By combining multiple items at a slightly discounted price, businesses can increase average transaction values and overall profitability. Document Assessment Manual – SITHKOP010 Plan and Cost recipes Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 32

Question 8e: Seasonal products and commodities influence menu content. Explain how you can deal with this in 10-20 words. Satisfactory response Yes ☐ No ☐ Adjust menu offerings regularly to align with seasonal availability and demand for freshest ingredients. Question 9a: What are dish descriptions? List 10 ways of writing dish descriptions using words that appeal to the customer base and fit with the business service style. Satisfactory response Yes ☐ No ☐ Descriptive and Vivid Language: "Tender, slow-roasted pork shoulder infused with aromatic spices." Highlighting Ingredients: "Fresh, locally-sourced tomatoes and basil drizzled with aged balsamic reduction." Evoking Sensory Experience: "Crispy, golden-brown fried chicken with a hint of smoky barbecue sauce." Cultural or Regional References: "Authentic Italian lasagna layered with rich marinara sauce and creamy béchamel." Health-Conscious Language: "Nutrient-packed quinoa salad with crisp veggies and a zesty citrus vinaigrette." Indulgent or Luxurious Descriptions: "Decadent chocolate lava cake oozing with molten ganache and served with vanilla bean ice cream." Seasonal or Locally-Sourced Emphasis: "Farm-fresh pumpkin soup garnished with toasted pumpkin seeds and a dollop of creamy crème fraîche." Texture and Mouth feel: "Velvety smooth butternut squash purée topped with crunchy toasted almonds." Culinary Techniques: "Sous-vide salmon fillet perfectly seared and served over a bed of sautéed spinach." Exotic or Unique Flavors: "Spicy Thai curry with tender shrimp, crisp vegetables, and fragrant lemongrass." Document Assessment Manual – SITHKOP010 Plan and Cost recipes Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 33

Question 9b: Below are some basic menu descriptions from restaurant menus. Modify them without changing the meaning to a stronger and more captivating description: 1. House salad 2. Lobster with linguini in cream sauce 3. Steak and fries 4. Pears and vanilla gelato Satisfactory response 1. Yes ☐ 2. Yes ☐ 3. Yes ☐ 4. Yes ☐ No ☐ No ☐ No ☐ No ☐  Signature House Salad: Crisp mixed greens, ripe cherry tomatoes, and crunchy cucumbers tossed in our chef's special vinaigrette.  Indulgent Lobster Linguini: Succulent lobster nestled atop al dente linguini, bathed in a velvety cream sauce infused with garlic and herbs.  Prime Ribeye Steak and Hand-Cut Fries: Juicy, hand-selected ribeye steak grilled to perfection, served alongside crispy golden fries.  Heavenly Poached Pears with Madagascar Vanilla Gelato: Sweet and juicy poached pears paired with creamy, artisanal vanilla gelato for a divine dessert experience . Question 9c: Choose the better menu option in terms of dish description: Satisfactory response 1. Yes ☐ 2. Yes ☐ No ☐ No ☐ Document Assessment Manual – SITHKOP010 Plan and Cost recipes Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 34

1. ___correct __________ _wrong _________ 2 . __ correct _________ __wrong __________________ Question 9d: What is the importance of writing dish descriptions using words that appeal to the customer base and fit with the business service style? (Any 3 - 150-200 words) Satisfactory response Yes ☐ No ☐ Customer Engagement: Captivating dish descriptions entice customers, sparking their interest and curiosity about the menu offerings. By using language that resonates with the customer base, such as highlighting favorite ingredients or emphasizing unique flavors, businesses can create a more engaging dining experience and increase the likelihood of patrons trying new dishes. Enhanced Dining Experience: Thoughtfully crafted dish descriptions provide diners with a glimpse into what they can expect from the meal, setting expectations for flavors, textures, and presentation. When Document Assessment Manual – SITHKOP010 Plan and Cost recipes Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 35

descriptions accurately reflect the dish's qualities and appeal to the customer's preferences, it enhances their overall dining experience and satisfaction. Question 10a: When writing a dish description, what is the importance of using correct names for the style of cuisine? (50-100 words) Satisfactory response Yes ☐ No ☐ 1. Personal and religious beliefs: A certain food is avoided by some people. They ought to be able to identify any restricted dishes as a result right away. 2. Specific nutritional requirements: When a person consumes a food, they may experience unpleasant or even dangerous side effects if they are allergic or intolerant to it. 3. Medical conditions: Knowing the precise ingredients in some foods is necessary for those with specific medical disorders, such as diabetes. Question 10b: Identify the following dishes and fill in the table below. Satisfactory response Yes ☐ No ☐ Name of dish Cuisine Culinary terms of Ingredients used Name 3 more dishes from this Document Assessment Manual – SITHKOP010 Plan and Cost recipes Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 36

cuisine. Spaghetti Italian meat, cheese, or vegetables, to fettuccine, which are large strips of noodles, variety of sauces, Bolognese, which is made with tomatoes, ground beef, pork, veal, or chicken livers, as well as fish and mushrooms Pizza, Risotto and Tiramisu Chinese egg fried rice Chinese Lettuce ,tomato, onion, pickles, bacon, avocado or guacamole, mustard, sliced sautéed mushrooms, cheese sauce, and chili, cheese Jiaozi Mooncake sand Wonton noodles Hamburger America n lettuce, tomato, onion, pickles, bacon, avocado or guacamole, mustard, sliced sautéed mushrooms, cheese sause and chilli chesse Clam chowder ,Texas barbeque and Apple pie Question 10c: Provide an example of food preferences for each of the following ethnic groups. Include a typical preferred service style. 1. THAI 2. FRENCH 3. USA 4. INDIAN 5. ITALIAN Satisfactory response 1. Yes ☐ 2. Yes ☐ 3. Yes ☐ 4. Yes ☐ 5. Yes ☐ No ☐ No ☐ No ☐ No ☐ No ☐ Thai: Food Preferences: Thai cuisine typically includes dishes with bold flavors such as spicy, sweet, sour, and salty. Popular dishes include Pad Thai (stir-fried noodles with shrimp, tofu, or chicken), Tom Yum Goong (spicy and sour shrimp soup), and Green Curry (spicy coconut milk-based curry). French: Food Preferences: French cuisine is known for its emphasis on high-quality ingredients and intricate cooking Document Assessment Manual – SITHKOP010 Plan and Cost recipes Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 37

techniques. Popular dishes include Coq au Vin (chicken braised in wine), Bouillabaisse (fish stew), and Beef Bourguignon (beef stewed in red wine). USA: Food Preferences: American cuisine varies widely depending on region and cultural influences. Common favorites include hamburgers, hot dogs, barbecue ribs, macaroni and cheese, and apple pie. Indian: Food Preferences: Indian cuisine is diverse and known for its use of aromatic spices and flavors. Popular dishes include Chicken Tikka Masala (marinated chicken in a creamy tomato sauce), Saag Paneer (spinach and paneer cheese curry), and Biryani (fragrant rice dish with meat or vegetables). Italian: Food Preferences: Italian cuisine emphasizes simplicity and freshness of ingredients. Popular dishes include Spaghetti Carbonara (pasta with eggs, cheese, pancetta, and black pepper), Margherita Pizza (pizza with tomato, mozzarella, and basil), and Tiramisu (coffee-flavored dessert). Question 11a: Evaluating and adjusting dishes based on feedback and profitability, match the following culinary terms. Satisfactory response Yes ☐ No ☐ Culinary Terms Answers Explanation Feedback Profita bility a.refers to the amount of money a product earns minus the expenses associated with its development, sale, and support. Saleability of dishes Conver sionfac tor b.(needed yield) / (recipe yield) Profitability Feedbac k c.is neither advice, praise, or evaluation. It is information about one's progress towards a goal. Document Assessment Manual – SITHKOP010 Plan and Cost recipes Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 38

Conversion factor = Saleab ility ofdish es d., also called profitability, is a concept used in technical analysis to compare the success of various dishes. It pertains to how a dish is fit to be offered for sale. Mille-feuille Vol auv ent e. French for "windblown", to describe its lightness. It is a small hollow case of puff pastry, formerly also called a patty case. pâte à choux Crème patisse rie f. Also known as Vanilla pastry cream, it is a delicious, rich custard thickened with starch and eggs. Vol au vent Stirring g.Mix a substance(s) in a circular pattern using a spoon, spatula, or other utensils. Whisking Proofing h. A step in preparing yeast bread and other baked goods in which the dough is allowed to rest and rise a final time before baking. Creaming Pâteà choux i. A delicate pastry dough used in many pastries. Basic ingredients usually only include butter, water, flour, and eggs. Stirring Mill e- feui lle j. Also known by the names 'Napoleon', 'vanilla slice', and 'custard slice', and is a pastry whose origin is unknown. Improvements made by Marie-Antoine Carême influenced its current form. Crème patisserie Whiskin g k. This method requires a wet mixture to be whisked thoroughly and gently using a whisk. The method is generally used to make Swiss rolls and Genoese sponge cakes. Proofing Creamin g l. The first step is to cream butter and sugar together. Once the butter and sugar are mixed, you can incorporate eggs slowly into the mixture. After that, you can sieve and add all the dry ingredients to the batter. Question 11b: List ways to seek feedback from a supervisor or colleagues to determine the saleability of dishes. (50–60 words) What is the importance of feedback? (100-120 words) Satisfactory response Yes ☐ No ☐  Organizing tasting sessions for team members to sample and provide feedback.  Setting up feedback forms or surveys to collect input on taste, presentation, and overall appeal.  Encouraging open dialogue and constructive criticism during team meetings or brainstorming sessions . Document Assessment Manual – SITHKOP010 Plan and Cost recipes Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 39

Question 11c: What is the importance of adjusting recipes based on feedback, and how can you do it? (150-200 words) Satisfactory response Yes ☐ No ☐  Analyze feedback: Carefully review comments and suggestions from customers, supervisors, or colleagues to identify recurring themes or areas for improvement.  Experiment with ingredients: Modify ingredient quantities or introduce new ingredients to enhance flavor profiles or address specific feedback regarding taste or texture.  Refine cooking techniques: Adjust cooking times, temperatures, or methods to achieve desired results and improve consistency across batches.  Test variations: Prepare small batches of adjusted recipes for tasting sessions or trials to gauge the impact of changes before implementing them on the menu.  Solicit additional feedback: Continuously seek input from customers and colleagues to evaluate the effectiveness of recipe adjustments and make further refinements as need ed. Question 11d: What is the importance of adjusting recipes based on profitability, and how is it done? (120-150 words) Satisfactory response Yes ☐ No ☐  Conduct cost analysis: Calculate the cost of ingredients per portion and compare it to the selling price to determine the dish's contribution margin.  Identify cost-saving opportunities: Substitute expensive ingredients with more cost-effective alternatives or adjust ingredient quantities to maintain flavor while reducing costs.  Monitor portion sizes: Ensure that portion sizes are consistent and appropriately priced to maximize revenue while minimizing waste.  Track performance: Regularly review sales data and profit margins to assess the effectiveness of recipe adjustments and make further refinements as needed . Document Assessment Manual – SITHKOP010 Plan and Cost recipes Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 40

Document Assessment Manual – SITHKOP010 Plan and Cost recipes Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 41

UAT 2 – Practical Demonstration Pre-assessment checklist Purpose The pre-assessment checklist helps students determine if they are ready for assessment. The Trainer/Assessor must review the checklist with the student before the student attempts the assessment task. If any items of the checklist are incomplete or not clear to the student, the Trainer/Assessor must provide relevant information to the student to ensure they understand the requirements of the assessment task. The student must ensure they are ready for the assessment task before undertaking it. Information for students • Please make sure you have completed the necessary prior learning before attempting this assessment. • Please make sure your Trainer/Assessor has clearly explained the assessment process and tasks to be completed. • Please make sure you understand what evidence is required to be collected and how. • Please make sure you know your rights and the complaints and appeal process. • Please make sure you discuss any special needs or reasonable adjustments to be considered during the assessment (refer to the Reasonable Adjustments Strategy Matrix and negotiate these with your Trainer/Assessor). • Please make sure that you have access to a computer and the internet (if you prefer to type the answers). • Please ensure that you have all the required resources needed to complete this Unit Assessment Task (UAT). • Due date of this assessment task is according to your timetable. • In exceptional (compelling and compassionate) circumstances, an extension to submit an assessment can be granted by the Trainer/Assessor. • Evidence of the compelling and compassionate circumstances must be provided together with your request for an extension to submit your assessment work. • Request for an extension to submit your assessment work must be made before the due date of this assessment task. Reasonable adjustments • If a student requires a reasonable adjustment, then complete the reasonable adjustment form included in the unit information pack. Document Assessment Manual – SITHKOP010 Plan and Cost recipes Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 42

Assessment task instructions Assessment type: ● Practical Demonstration Instructions provided to the student: Assessment task description: • This is the second (2) unit assessment task that student must successfully complete to be deemed competent in this unit of competency. • The student is required to complete three activities. o Step 1: Identify food preferences of customers and use to inform recipe planning. o Step 2: Develop and cost 12 recipes (spreadsheet format) o Step 3: Seek feedback from supervisor and implement improvements to dishes as required (E- mail) • The student must attempt all criteria to the required level, e.g., Assessment criteria mentioned in the performance checklist to be deemed satisfactory in this task. Applicable conditions: • All steps need to be completed in four hours. • Activity is conducted as an open book test (this means the student can refer to textbooks or other learner materials during the test). • The student must complete the task independently. • No marks or grades are allocated for this assessment task. The outcome of the task will be Satisfactory or Not Satisfactory. • Trainer /Assessor must assess student’s practical skills, technique, and knowledge as he/she completes this assessment task. • The Trainer/Assessor may ask the student relevant questions on this assessment task to ensure that this is his/her own work. Resubmissions and reattempts: • Where a student’s performance is deemed not satisfactory after the first attempt, a resubmission attempt will be allowed. Assessor must note any such submissions. • Student may speak to their Trainer/Assessor if the student has any difficulty in completing this task and requires a reasonable adjustment (e.g., can be given as an oral assessment). • For more information, please refer to the RTO Student Handbook. Location: • This assessment task may be completed in (tick the relevant box): ☐ Learning Management System ☐ Classroom ☐ Simulated learning environment ☐ Workplace Document Assessment Manual – SITHKOP010 Plan and Cost recipes Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 43

Other: ____________________________________ Purpose of the assessment: • Purpose of this Practical Demonstration is to check skills and knowledge related to performance criteria and performance evidence of the unit. General Instructions for attempting the Practical Demonstration: • Student must complete all the activities of this assessment task. • Answers must demonstrate an understanding and application of relevant concepts, critical thinking, and good writing skills. • The student must complete all the provided templates (if any). Resources required to complete the assessment task: • Access to learner guide and other learning materials. • Computer • Internet • MS Word • Printer or e-printer • Calculator • Commodity price list • Template for standard recipe card in spreadsheet format. Document Assessment Manual – SITHKOP010 Plan and Cost recipes Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 44

Scenario: Feast of Flavours story Feast of Flavours was begun when three school friends met for a drink, and the idea of opening conceived with a little help from a bottle of Pinot Noir. After three years and innumerable ups an was born. Objective A Feast of Flavours aims to create a culinary experience that gives people the most delicious din Feast of Flavours, customers will discover the world's flavours and various unique cultures. It is a from around the globe under one roof with an ambience designed to complement the culinary j Flavours will delight patrons who enjoy exploring and experimenting with flavours. Menu options The Feast of Flavours menu ranges from a variety of local cuisines to ones from across the globe part of Breakfast, Lunch and Dinner. The restaurant ambience is beautifully crafted with soft ligh and elegant design. At Feast of Flavours, you can also find cocktails and beverages curated to give a unique experien complete list of the menu options can be located at the Feast of Flavours simulated website. Meetings & Events Feast of Flavours is acknowledged as an industry leader delivering the best food and service to it is also equipped to handle private or corporate events including team outings, birthday parties, Customers can choose from the below options to book for their upcoming event. • Family Table – seats 10 guests • Community Table – seats up to 15-20 guests • Private Dining Room – seats up to 25-30 guests The restaurant is determined to cater for any customer within 2 minutes of their arrival and serv within 15 minutes of the order. You started working in this restaurant in 2020 as a trainee, but you have slowly and steadily wor becoming a senior cook. This has been a long journey of learning. Feast of Flavours has been running the same winter menu for the last four months and it’s time all-new Spring Menu. You are very excited about this as the chef has given you responsibility to recipe and costing based on food preferences of customer groups. For the last 2 weeks the restaurant has been collecting customer feedback by making them fill in understand their preferences better. The summary of the findings is shared in appendix A (at the also need to interview 2 customers to get their feedback for recipe planning. You are to choose and create 12 dishes with recipes with costing based on the customer feedba You need to write down why you chose the dish based on which customer preference, the cuisin and an appealing dish description for each dish. Document Assessment Manual – SITHKOP010 Plan and Cost recipes Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 45

You are required to read the scenario and complete the provided templates. Simulated Business Website The assessment tasks provided below use a sim named Feast of Flavours. To access the website the below-provided link: http://feastofflavours.vetadvis Step 1: Navigate to the website and click “Login Step 2: Enter the username and password prov Your trainer will also provide you with the simu information document that will help you to nav You need to refer to the following documents t activities: • Commodity price list • Customer service policy and procedure • Template for standard recipe card in sp • Food safety program Document Assessment Manual – SITHKOP010 Plan and Cost recipes Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 46

Document Assessment Manual – SITHKOP010 Plan and Cost recipes Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 47

Activity 1: Identify customer preferences and plan dishes Your task The purpose of this task is to identify the food preferences of customer groups and use that information to inform recipe planning for three complete dishes for four of the following menu types (12 recipes in total): 1. à la carte 2. buffet 3. cyclical 4. degustation 5. set or table d’hôte. Note: This assessment will occur under workplace conditions or in a simulated workplace, whichever meets the RTO requirements Roles and participants: Senior cook: In this activity you are required to identify the customer preferences of customer base to inform the recipe planning. You will need to interview two customers to get their feedback. You are also being provided with the feedback from 4 different customers collected over the last two weeks attached as in the appendix. You are required to analyse the collected information and generate ideas for the new menu. Based on the feedback collected plan the dishes for the menu and complete the template 1. Customers Two of your classmates will act as the customers and they will participate in the discussion and provide you feedback on the current menu and food service of Feast of Flavours. You are required to perform the following tasks: ● Determine the current customer profile by analysing the feedback shared in the appendix A ● Collect feedback from the two new customers to inform recipe planning. ● Analyse the food preferences of all the customers and use that information to Document Assessment Manual – SITHKOP010 Plan and Cost recipes Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 48

plan menus. ● Generate ideas for different dishes. ● Select dishes to suit the style of service and cuisine of Feast of Flavours. ● Plan dishes for the following menu types: 1. à la carte 2. buffet 3. cyclical 4. degustation 5. set or table d’hôte. ● Ensure to select the balance variety of dishes and ingredients for the style of service and cuisine. • Complete the template 1 with all the collected customer information. You will be required to complete and/or attach. You are required to collect feedback and analyse the customer preferences and plan for the menu recipes. You are also required to complete the template 1 and submit it to your trainer/assessor Timeframe Your trainer will give you 30 minutes to complete this activity. You may ask for additional time if required. Template 1: Customer base and preferences analysis Name Sonia Position manager 1. From the information provided and collected from the customer, identify the customer profile for Feast of Flavours restaurant and fill below Customer Survey Data – Customer Profile Age range: 20-25 Document Assessment Manual – SITHKOP010 Plan and Cost recipes Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 49

Buying power: IBV3000628 Gender: Indian Ethnicity: indian Social and cultural background: Dietary requirements or preferences : ** Vegetarianism and Veganism Religious Dietary Restrictions Location: Institute of business and management (victoria) 2. From the information provided above, identify food preferences of the customer b Flavours 1.saturate dfats 2.Beverages 3.Sweetdish 4.Cookies 3. Based on the above information, generate ideas for dishes and write down at least Grilled Vegetable Platter with Hummus (Vegetarian, Vegan, Gluten-Free) Lentil and Vegetable Soup (Vegetarian, Vegan, Gluten-Free) Quinoa Salad with Roasted Vegetables and Lemon Herb Dressing (Vegetarian Free) 4. What is the style of service and cuisine of the Feast of Flavours restaurant? Service style may America an service style. 5. Feedback from the new customer Document Assessment Manual – SITHKOP010 Plan and Cost recipes Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 50

New customer is satisfied with the preference of new upcoming dishes as most of semi large gro interests. 6. Keeping in mind the need to have a balanced variety of dishes on the menu, choose for your menu. Add a line of explanation for choosing the dish. Grilled Vegetable Platter with Hummus: This dish offers a light and refreshing vegetarians and vegans, featuring a colorful assortment of grilled vegetables creamy hummus. Lentil and Vegetable Soup (Vegetarian, Vegan, Gluten-Free) A hearty and nutritious soup option that appeals to a wide range of dietary preferences and comfort with its blend of lentils, vegetables, and aromatic spices. Chickpea and Spinach Curry A flavorful and satisfying curry dish that caters to vegetarians and vegans. Eggplant Parmesan with Marinara Sauce (Vegetarian) A classic Italian comfort dish featuring layers of tender eggplant, tangy marinara sauce, offering a comforting and indulgent option for vegetarian diners. Mushroom Risotto with Truffle Oil (Vegetarian, Gluten-Free) A luxurious and creamy risotto dish infused with earthy mushrooms and aromatic Falafel Wrap with Tahini Sauce A Middle Eastern-inspired wrap filled with crispy falafel, fresh vegetables, and creamy t a satisfying and flavorful option for vegetarian and vegan diners. Roasted Beet and Goat Cheese Salad with Arugula and Walnuts A vibrant and refreshing salad featuring roasted beets, creamy goat cheese, peppery ar walnuts, providing a balance of flavors and textures for vegetarian and gluten-free dine Quinoa-stuffed Bell Peppers with Black Beans and Corn A wholesome and protein-rich dish that combines quinoa, black beans, and sweet corn, bell peppers for a visually appealing and nutritious option suitable for vegetarians, vega diners. Lentil Shepherd's Pie with Mashed Sweet Potatoes (Vegetarian, Vegan, Gluten-Free) A comforting and satisfying dish that replaces traditional meat with hearty lentils, toppe mashed sweet potatoes, providing a cozy and nutritious option for vegetarian, vegan, a diners. Document Assessment Manual – SITHKOP010 Plan and Cost recipes Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 51

Performance criteria checklist for unit assessment task: Does the candidate meet the following criteria? Satisfactory / Not Satisfactory 1. Identify customer preferences. 1.1. Identified customer profiles for Feast of Flavors restaurant. 1.1.1. Analysed the customer feedback provided in appendix A 1.1.2. Collected feedback from the two new customers 1.1.3. Student successfully identified and understood customer profiles from survey data provided in the appendix in terms of: • Age range • Buying power • Gender • Dietary requirements or preferences • Location • Social and cultural background ❒ Yes ❒ No 1.2. Identified food preferences of customers to plan recipes. 1.2.1 Student successfully used customer profile data provided to identify and understand customer food preferences. 1.2.2 Student successfully used the customer profile data to plan recipes. ❒ Yes ❒ No 2. Planning dishes. 2.1. Generated ideas for dishes 2.1.1 Student successfully identified customer profiles and their food preferences. 2.1.2 Student successfully used this data to generate ideas for dishes and plan their recipes. 2.1.3 Student successfully mapped the recipes with customer food preferences. ❒ Yes ❒ No 2.2. Selected dishes to meet restaurant service style, cuisine, and customer preferences. ❒ Yes ❒ No Document Assessment Manual – SITHKOP010 Plan and Cost recipes Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 52

2.2.1 Student read and understood the simulated restaurant Feast of Flavours service style, cuisine, and customer prefere 2.2.2 Student chose dishes based on the restaurant's service cuisine, and customer preferences. 2.3. Included a balanced variety of dishes for the style of serv and cuisine. 2.3.1 Student selected dishes and aligned them with the men types as requested: • à la carte • buffet • cyclical • degustation • set or table d'hôte 2.3.2 Students' choice of dishes demonstrated a balanced va of service and cuisine styles. Trainer or Assessor Comments: Trainer/Assessor Name: - Trainer/Assessor Signature : - Date: - Document Assessment Manual – SITHKOP010 Plan and Cost recipes Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 53

Activity 2: Cost Recipes Your task. The purpose of this task is to plan and cost recipes for three com menu types. Note: This assessment will occur under workplace conditions or whichever meets the RTO requirements Roles and participants: Senior cook In this activity you are required to act as the senior cook, and yo planning and costing three complete dishes for four of the follow recipes in total): 1. À la carte 2. Buffet 3. Cyclical 4. Degustation 5. Set / Table d’hôte You are required to select the dishes as per the customer profile feedback collected in activity 1. You will also need to cost the 12 final dishes in spreadsheet form compare and identify unprofitable dishes and adjust recipes to i profitability. You are also required to provide the dish descriptions that appe select the correct names as per the feast of flavours style cuisine Head chef: Your trainer will act as the head chef and will provide you with t spreadsheet developed for the new menu. You are required to perform the following tasks: ● Categorise your dishes selected in activity 1 as entre, ma dishes ● Cost the 12 recipes calculating portion yields and cost of include the following information: Document Assessment Manual – SITHKOP010 Plan and Cost recipes Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 54

o method o portion size o ingredients o units of measure o description o equipment o food cost percentage o GST. ● Price dishes based on a 25% food cost. ● Compare dishes based on yield, budget food cost percentage and profitability. ● Identify unprofitable dishes and adjust recipes to increase yield of dishes. ● Write appealing dish descriptions that fit with the Feast of Flavours service style and attracts the customers. ● Use the correct culinary terms for the style of cuisine of the dish. ● All above calculations and information to be worked on 1 spreadsheet. • Send the developed spreadsheet to head chef attaching with the email template seeking feedback on saleability of dishes and profitability. You will be required to complete and/or attach. You are required to cost the recipes and seek feedback from the head chef. You are required to complete the spreadsheet and email template and submit the completed templates to your trainer/assessor. Your trainer will observe your performance and complete the provided checklist. Email template Email to Trainer To: Trainer Cc: **** Bcc:****** Document Assessment Manual – SITHKOP010 Plan and Cost recipes Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 55

Subject: Customer Date email is sent: 11/02/2024 Attachments: I hope this email finds you well. I wanted to extend my gratitude for your effo recent training session for our team on [topic]. The insights and knowledge yo invaluable, and I believe they will greatly benefit our team in serving our cust Performance criteria checklist for unit assessment task: Does the candidate meet the following criteria? Satisfactory / Not Satisfactory 1. Cost recipes 1.1 Recorded proposed components of included dishes or food production items: 1.1.1 As the first step of costing recipes, the student organised the components and wrote all ingredients and quantities required on the spreadsheet. 1.1.2 Student successfully formatted the recipes in excel, including the following: 1.1.2.1 Method 1.1.2.2 portion size 1.1.2.3 ingredients ❒ Yes ❒ No Document Assessment Manual – SITHKOP010 Plan and Cost recipes Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 56

1.1.2.4 units of measure 1.1.2.5 description 1.1.2.6 equipment 1.1.2.7 food cost percentage 1.1.2.8 GST. 1.2 Calculated yields and costs of raw ingredients. 1.2.1 Student successfully calculated yields of ingredients inv the recipe. 1.2.2 Student correctly calculated the cost of ingredients from supplied commodity price list. 1.3 Analysed the cost-effectiveness of proposed recipes and identified ingredients that provide high yield. 1.3.1 Student analysed the cost-effectiveness of the recipe b calculating the food cost percentage. 1.3.2 Student identified the recipes that will bring more profi 1.3.3 Student made sure the selected recipe was as per the c preferences 1.4 Priced dishes to ensure maximum profitability. 1.5 Student successfully priced the dishes 1.5.1 The food cost percentage for each dish demonstrated maximum profitability. 1.5.2 Considered the following factors while pricing the dishe including but not limited to: 1.5.2.1 Cost of the ingredients 1.5.2.2 Customer preference and purchase power 1.5.2.3 Market competitors’ price 2. Write dish descriptions. 1.6 Written dish descriptions that appeal to customers and fi the restaurant's service style. 1.6.1 Student wrote appealing descriptions for each dish, as restaurant's service style. 1.6.1.1 The description clearly specified the appearance, tex and taste of the dish Document Assessment Manual – SITHKOP010 Plan and Cost recipes Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 57

1.6.1.2 Focused on the quality of the ingredients 1.6.1.3 Description was short and easy to understand 1.6.1.4 Description was based on the audience and the resta style 1.7 Used the correct name for the style of cuisine. 1.7.1 Student correctly named the style of cuisine for each based on the: 1.7.1.1 Ingredients used 1.7.1.2 On Origin 3. Feedback 3.1 Student used supplied email template to mail completed spreadsheet with 12 costed recipes to the trainer for feedba 3.2 The email was well written: 3.2.1 Started the email with an appropriate subject line 3.2.2 Greeted the email recipient 3.2.3 Kept the email short and to the point 3.2.4 Used easy-to-read language 3.2.5 Avoided the use of overly complicated sentences 3.2.6 Avoided grammar and spelling errors 3.2.7 Avoided slang and emojis 3.2.8 Was polite and thankful in the sign off Document Assessment Manual – SITHKOP010 Plan and Cost recipes Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 58

Activity 3: Evaluate dishes Your task. The purpose of this task is to evaluate the dishes as per the feed head chef in activity 2 and to determine the saleability of the dis You are required to make changes in the spreadsheet as per the submit the updated copy to trainer/assessor. You will be required to complete and/or attach. You are required to amend the spreadsheet as per the feedback trainer and submit the edited copy to the trainer/assessor. Your trainer will observe your performance and complete the pr Trainer or Assessor Comments: Trainer/Assessor Name: - Trainer/Assessor Signature : - Date: - Document Assessment Manual – SITHKOP010 Plan and Cost recipes Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 59

Performance criteria checklist for unit assessment task: Does the candidate meet the following criteria? Does the candidate meet the following criteria? Satisfactory / Not Satisfactory 1. Evaluate dishes. 1.1 Used the feedback from supervisor to determine the saleability of dishes. 1.1.1 Student analysed the feedback received. 1.1.2 Students ensured the recipes and menus were priced as per the customer purchasing power and to increase the profitability of the business ❒ Yes ❒ No 1.2 Adjusted recipes based on feedback and profitability. 1.2.1 Student improved the menu and recipes as per head chef feedback and suggestions 1.2.2 Student reflected on the outcomes once the changes were incorporated 1.2.2.1 Student ensured the dishes meet the customer expectations 1.2.2.1.1 Student ensured the current customer demands were met 1.2.2.2 Student considered the purchasing power of the customers ❒ Yes ❒ No Trainer or Assessor Comments: Trainer/Assessor Name: - Trainer/Assessor Signature : - Date: - Document Assessment Manual – SITHKOP010 Plan and Cost recipes Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 60

Appendix A Customer feedback Customer 1 Customer 1 Feedback How Are We Doing? We are committed to providing you with the best dining experience possible, so we w comments. Please fill in this questionnaire and place it in the box at reception. Thank y Please rate the quality of the food you received. ◻ 1 ◻ 2 ◻ 3 ☑ ◻ 5 Disappointing Exceptional Please rate the quality of the service you received from your server. ◻ 1 ◻ 2 ◻ 3 ◻ 4 ☑ Disappointing Exceptional Did the menu have enough Vegetarian options? ◻ Yes | 🗹 No Healthy options? ◻ Yes | 🗹 No Dietary options? 🗹 Yes | ◻ No Please rate the quality of your entree. ◻ 1 ◻ 2 ◻ 3 🗹 4 ◻ 5 Disappointing Exceptional Please rate the quality of your mains. ◻ 1 ◻ 2 ◻ 3 🗹 4 ◻ 5 Disappointing Exceptional Were the food portions filling? ◻ 1 ◻ 2 ☑ ◻ 4 ◻ 5 Document Assessment Manual – SITHKOP010 Plan and Cost recipes Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 61

Disappointing Exceptional Please rate your overall dining experience. ◻ 1 ◻ ☑ ◻ 3 ◻ 4 ◻ 5 Disappointing Exceptional How frequently do you visit our restaurant? ◻ 3-5 times per month ◻ 1-2 times per month ◻ Once every 2 months ◻ Other Do you plan to return to our restaurant? 🗹 Yes | ◻ No Would you recommend our restaurant to a friend? 🗹 Yes | ◻ No Why, or why not? Good food, good vibes. What dishes did you order? Fish and chips, Parma, Steak What dishes would you like added to our menu? Salads and Italian dishes Are you a local? Yes Please share any additional comments or suggestions. Good food and service. Keep up the good work. [Company Name] Food Frenzy. Customer 2 Feedback Document Assessment Manual – SITHKOP010 Plan and Cost recipes Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 62

How Are We Doing? We are committed to providing you with the best dining experience possible, so we w comments. Please fill in this questionnaire and place it in the box at reception. Thank y Please rate the quality of the food you received. ◻ 1 ◻ 2 ◻ 3 ◻ 4 🗹 5 Disappointing Exceptional Please rate the quality of the service you received from your server. ◻ 1 ◻ 2 ◻ 3 🗹 4 ◻ 5 Disappointing Exceptional Did the menu have enough Vegetarian options? 🗹 Yes | ◻ No Healthy options? ◻ Yes | 🗹 No Dietary options? ◻ Yes | 🗹 No Please rate the quality of your entree. ◻ 1 ◻ 2 ◻ 3 ◻ 4 🗹 5 Disappointing Exceptional Please rate the quality of your mains. ◻ 1 ◻ 2 ◻ 3 🗹 4 ◻ 5 Disappointing Exceptional Were the food portions filling? ◻ 1 ◻ 2 ◻ 3 🗹 4 ◻ 5 Disappointing Exceptional Please rate your overall dining experience. ◻ 1 ◻ 2 ◻ 3 🗹 4 ◻ 5 Disappointing Exceptional How frequently do you visit our restaurant? ◻ 3-5 times per month 🗹 1-2 times per month ◻ Once every 2 months ◻ Other Do you plan to return to our restaurant? Document Assessment Manual – SITHKOP010 Plan and Cost recipes Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 63

🗹 Yes | ◻ No Would you recommend our restaurant to a friend? 🗹 Yes | ◻ No Why, or why not? Good food, good vibes. What dishes did you order? Steak, Fish, cheesecake, Squid, Caesar Salad What dishes would you like added to our menu? Egg dishes and Gluten-free options. Are you a local? No Please share any additional comments or suggestions. Keep up the good work. [Website] Customer 3 Feedback How Are We Doing? We are committed to providing you with the best dining experience possible, so we w comments. Please fill in this questionnaire and place it in the box at reception. Thank y Please rate the quality of the food you received. ◻ 1 🗹 2 ◻ 3 ◻ 4 ◻ 5 Disappointing Exceptional Please rate the quality of the service you received from your server. ◻ 1 🗹 2 ◻ 3 ◻ 4 ◻ 5 Document Assessment Manual – SITHKOP010 Plan and Cost recipes Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 64

Disappointing Exceptional Did the menu have enough Vegetarian options? 🗹 Yes | ◻ No Healthy options? ◻ Yes | 🗹 No Dietary options? ◻ Yes | 🗹 No Please rate the quality of your entree. ◻ 1 🗹 2 ◻ 3 ◻ 4 ◻ 5 Disappointing Exceptional Please rate the quality of your mains. ◻ 1 🗹 2 ◻ 3 ◻ 4 ◻ 5 Disappointing Exceptional Were the food portions filling? ◻ 1 🗹 2 ◻ 3 ◻ 4 ◻ 5 Disappointing Exceptional Please rate your overall dining experience. ◻ 1 🗹 2 ◻ 3 ◻ 4 ◻ 5 Disappointing Exceptional How frequently do you visit our restaurant? ◻ 3-5 times per month ◻ 1-2 times per month ◻ Once every 2 months 🗹 Other Do you plan to return to our restaurant? ◻ Yes | 🗹 No Would you recommend our restaurant to a friend? ◻ Yes | 🗹 No Why, or why not? Food and service below par. Need to train staff better. What dishes did you order? Greek salad, Grilled fish, Pizza, Burgers, desserts What dishes would you like added to our menu? Document Assessment Manual – SITHKOP010 Plan and Cost recipes Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 65

Vegan and vegetarian options and Gluten-free options. Are you a local? No Please share any additional comments or suggestions. Need to train staff for better service. Food could be better. More food options on men [Website] Customer 4 Feedback How Are We Doing? We are committed to providing you with the best dining experience possible, so we w comments. Please fill in this questionnaire and place it in the box at reception. Thank y Please rate the quality of the food you received. ◻ 1 ◻ 2 ◻ 3 🗹 4 ◻ 5 Disappointing Exceptional Please rate the quality of the service you received from your server. ◻ 1 ◻ 2 🗹 3 ◻ 4 ◻ 5 Disappointing Exceptional Did the menu have enough Vegetarian options? 🗹 Yes | ◻ No Healthy options? ◻ Yes | 🗹 No Dietary options? 🗹 Yes | ◻ No Please rate the quality of your entree. ◻ 1 ◻ 2 ◻ 3 🗹 4 ◻ 5 Disappointing Exceptional Please rate the quality of your mains. Document Assessment Manual – SITHKOP010 Plan and Cost recipes Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 66

◻ 1 ◻ 2 ◻ 3 🗹 4 ◻ 5 Disappointing Exceptional Were the food portions filling? ◻ 1 ◻ 2 ◻ 3 🗹 4 ◻ 5 Disappointing Exceptional Please rate your overall dining experience. ◻ 1 ◻ 2 ◻ 3 🗹 4 ◻ 5 Disappointing Exceptional How frequently do you visit our restaurant? ◻ 3-5 times per month 🗹 1-2 times per month ◻ Once every 2 months ◻ Other Do you plan to return to our restaurant? 🗹 Yes | ◻ No Would you recommend our restaurant to a friend? 🗹 Yes | 🗹 No Why, or why not? Good food and friendly service. What dishes did you order? Pizza, Burgers, Brownie, Pasta, garlic bread What dishes would you like added to our menu? French cheese, Seafood dishes Indigenous Australian dishes Are you a local? yes Please share any additional comments or suggestions. Great food. Menu needs to change. Include more. Local seafood and Indigenous ingredients and dishes. Document Assessment Manual – SITHKOP010 Plan and Cost recipes Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 67