Learner Workbook SITHKOP015 V4.v1.0
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SITHKOP015 Design and cost menus
Learner Workbook
Table of Contents
TABLE OF CONTENTS________________________________________________________________________1
UNIT INTRODUCTION________________________________________________________________________3
A
BOUT
T
HIS
R
ESOURCE
_______________________________________________________________________3
A
BOUT
A
SSESSMENT
_________________________________________________________________________4
ELEMENTS AND PERFORMANCE CRITERIA_______________________________________________________6
FOUNDATION SKILLS________________________________________________________________________8
PERFORMANCE AND KNOWLEDGE EVIDENCE____________________________________________________9
P
ERFORMANCE
E
VIDENCE
______________________________________________________________________9
K
NOWLEDGE
E
VIDENCE
_______________________________________________________________________9
ASSESSMENT CONDITIONS___________________________________________________________________12
PRE-REQUISITES___________________________________________________________________________13
UNIT OVERVIEW___________________________________________________________________________14
TOPIC 1 - EVALUATE MARKET TRENDS AND IDENTIFY TARGET MARKETS._____________________________15
I
DENTIFY
CURRENT
CUSTOMER
MARKET
BASED
ON
PAST
AND
CURRENT
SALES
PERFORMANCE
________________________15
Current customer market________________________________________________________________15
Use past and current sales performance to identify current market_______________________________15
A
NALYSE
CURRENT
CUSTOMER
PROFILE
AND
FOOD
SERVICE
PREFERENCES
_____________________________________17
Analyse the current customer profile_______________________________________________________17
Analyse the current food service preferences________________________________________________17
Products, service styles and quality expectations that meet market requirements___________________18
S
OURCE
INFORMATION
ON
CURRENT
AND
EMERGING
FOOD
SERVICE
TRENDS
AND
CUSTOMER
PREFERENCES
______________21
Sourcing information on current and emerging food service trends and customer preferences_________21
E
VALUATE
MARKET
TRENDS
FOR
RELEVANCE
TO
ORGANISATIONAL
SERVICE
STYLE
AND
CUISINE
_______________________26
Evaluating market trends________________________________________________________________26
I
DENTIFY
TARGET
MARKETS
BASED
ON
THE
NATURE
, STYLE
AND
LOCATION
OF
THE
OPERATION
_______________________28
Target market_________________________________________________________________________28
Identify target markets__________________________________________________________________28
TOPIC 2 - DEVELOP MENUS__________________________________________________________________31
E
VALUATE
FOOD
SERVICE
PREFERENCES
OF
TARGET
MARKETS
AND
CREATE
MENUS
TO
MEET
MARKET
NEEDS
AND
PREFERENCES
_31
Evaluate food service preference of target markets___________________________________________31
Create menus to meet the market needs and preferences______________________________________31
D
EVELOP
MENUS
TO
PROVIDE
BALANCED
VARIETY
OF
DISHES
FOR
THE
STYLE
OF
CUISINE
___________________________33
Develop menus with variety for the cuisine__________________________________________________33
S
EQUENCE
MENU
ITEMS
ACCORDING
TO
MENU
REQUIREMENTS
____________________________________________35
Sequencing menu items_________________________________________________________________35
Menu requirements for sequencing________________________________________________________35
A
NALYSE
OPERATIONAL
CONSTRAINTS
WHEN
DESIGNING
MENUS
___________________________________________37
Operational constraints_________________________________________________________________37
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Analysis of constraints for menu design_____________________________________________________37
TOPIC 3 - COST MENUS FOR PROFITABILITY_____________________________________________________39
I
TEMISE
PROPOSED
COMPONENTS
OF
THE
INCLUDED
DISHES
______________________________________________39
Itemise all components__________________________________________________________________39
C
ALCULATE
PORTION
YIELDS
AND
COSTS
OF
INGREDIENTS
________________________________________________40
Portion yields_________________________________________________________________________40
Calculate ingredient cost________________________________________________________________41
D
ETERMINE
NET
PRODUCTION
COSTS
OF
MENU
ITEMS
__________________________________________________42
D
ETERMINE
REQUIRED
PROFIT
MARGIN
AND
CALCULATE
SELLING
PRICE
TO
ENSURE
MAXIMUM
PROFITABILITY
_____________45
Required profit margin__________________________________________________________________45
Profit margin amount and example________________________________________________________46
A
SSESS
COST
-
EFFECTIVENESS
AND
PROFITABILITY
OF
PROPOSED
DISHES
TO
FORM
A
MENU
WITH
BALANCED
YIELD
__________48
M
AKE
REASONABLE
COST
ADJUSTMENTS
TO
ENSURE
PRICE
-
COMPETITIVE
MENUS
________________________________50
Making cost adjustments to menu items____________________________________________________50
TOPIC 4 - WRITE MENU CONTENT_____________________________________________________________54
W
RITE
MENUS
USING
TERMINOLOGY
APPROPRIATE
FOR
THE
MARKET
AND
ORGANISATIONAL
SERVICE
STYLE
______________54
Writing menus using terminology appropriate for the market___________________________________54
Write menus using terminology appropriate to the service style_________________________________55
F
OLLOW
REQUIRED
MENU
ITEM
NAMING
CONVENTIONS
FOR
THE
STYLE
OF
CUISINE
______________________________57
P
RESENT
SEQUENCE
OF
SERVICE
ON
PRINTED
MENUS
FOR
EASE
OF
CUSTOMER
READING
___________________________64
The sequence of service_________________________________________________________________64
U
SE
ACCURATE
AND
INNOVATIVE
DESCRIPTIONS
THAT
PROMOTE
THE
SALE
OF
MENU
ITEMS
._________________________66
Use accurate descriptions________________________________________________________________66
Use innovative descriptions that promote the sale of items_____________________________________66
SUMMARY________________________________________________________________________________68
REFERENCES______________________________________________________________________________69
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Unit Introduction
This resource covers the unit SITHKOP015 Design and cost menus.
This unit describes the performance outcomes, skills and knowledge required to design profitable menus for all types of cuisines and food service styles. It requires the ability to identify target markets for the organisation, design menus to meet market preferences, price menu items and to monitor and evaluate the success of menu performance.
The unit applies to hospitality and catering organisations and to those people who operate independently and are responsible for making a range of operational and strategic decisions. This includes senior catering managers, and sous, head and executive chefs.
The skills in this unit must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Release 1
About This Resource
This resource brings together information to develop your knowledge about this unit. The information is designed to reflect the requirements of the unit and uses headings to makes it easier to follow. You should read through this resource to develop your knowledge in preparation for your assessment. At the back of the resource are a list of references where information has been sourced.
As a student it is important to extend your learning and to search out textbooks, internet sites, talk to people at work and read newspaper articles and journals which can provide additional learning material. Your trainer may include additional information and provide activities, PowerPoint slide presentations, and assessments in class to support your learning.
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About Assessment
Throughout your training we are committed to your learning by providing a training and assessment framework that ensures the knowledge gained through training is translated into practical on the job
improvements. You are going to be assessed for:
Your performance and knowledge using written and practical activities that apply to a workplace environment
The foundation skills required to perform the job role
Your ability to apply your learning to the workplace
Your ability to recognise common principles and actively use these on the job
You will receive an overall result of Competent or Not Yet Competent for the assessment of this unit.
The assessment is a competency based assessment, which has no pass or fail. You are either competent or not yet competent. Not Yet Competent means that you still are in the process of understanding and acquiring the skills and knowledge required to be marked competent. The assessment process is made up of a number of assessment methods. You are required to achieve a satisfactory result in each of these to be deemed competent overall. All of your assessment and training is provided as a positive learning tool. Your trainer/assessor will guide your learning and provide feedback on your responses to the assessment. For valid and reliable assessment of this unit, a range of assessment methods will be used to assess practical skills and knowledge. Your assessment may be conducted through a combination of the following methods:
Written Activities
Case Studies
Observation of practical tasks
Short answer questions
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Third Party Reports
The assessment tool for this unit should be completed within the specified time period following the delivery of the unit. If you feel you are not yet ready for assessment, discuss this with your trainer/assessor.
To be successful in this unit, you will need to relate your learning to your workplace. You may be required to demonstrate your skills and be observed by your assessor in your workplace environment. Some units provide for a simulated work environment, and your trainer and assessor will outline the requirements in these instances.
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Elements and Performance Criteria
Elements describe the essential outcomes.
Performance criteria describe what needs to be done to demonstrate achievement of the element.
1. Evaluate market trends and identify target markets.
1.1. Identify current customer market based on past and current sales
performance.
1.2. Analyse current customer profile and food service preferences.
1.3. Source information on current and emerging food service trends and customer preferences.
1.4. Evaluate market trends for relevance to organisational service style and cuisine.
1.5. Identify target markets based on the nature, style and location of the operation.
2. Develop menus.
2.1. Evaluate food service preferences of target markets and create menus to meet market needs and preferences.
2.2. Develop menus to provide balanced variety of dishes for the style
of cuisine.
2.3. Sequence menu items according to menu requirements.
2.4. Analyse operational constraints when designing menus.
3. Cost menus for profitability.
3.1. Itemise proposed components of the included dishes.
3.2. Calculate portion yields and costs of ingredients.
3.3. Determine net production costs of menu items.
3.4. Determine required profit margin and calculate selling price to ensure maximum profitability.
3.5. Assess cost-effectiveness and profitability of proposed dishes to form a menu with balanced yield.
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menus.
4. Write menu content.
4.1. Write menus using terminology appropriate for the market and organisational service style.
4.2. Follow required menu item naming conventions for the style of cuisine.
4.3. Present sequence of service on printed menus for ease of customer reading.
4.4. Use accurate and innovative descriptions that promote the sale of menu items.
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Foundation Skills
This section describes the language, literacy, numeracy and employment skills essential to performance in this unit but not explicit in the performance criteria: Reading skills to:
read and interpret documents about food service trends, customer profiles and preferences, and market preferences.
Writing skills to:
write comprehensive and creatively expressed menus and product descriptions to explain menu dishes and promote sales.
Numeracy skills to:
interpret market statistics when calculating the cost of producing dishes for menus
calculate mark-ups and selling price for profitability
compare menu items based on their anticipated yield, budgetary constraints and profitability.
Learning skills to:
continually research and source information on current and emerging food service trends and synthesise this information for menu updates.
Problem-solving skills to:
consider all operational constraints and develop menus that can be realistically delivered by the organisation.
Initiative and enterprise skills
to:
initiate the development of new menus to meet changing customer demands.
Planning and organising skills
to:
access and sort all information required for menu planning and to coordinate a timely and efficient menu development process.
Technology skills to:
use computers and software programs to cost and document menus.
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Performance and Knowledge Evidence
Performance Evidence
To demonstrate competency, a candidate must meet the performance criteria of this unit by:
source and evaluate information on current and emerging food service trends, customer preferences
and target markets and use to inform menu design outlined below
develop and cost one menu from each of the following menu types based on the above information:
o
à la carte
o
buffet
o
degustation
o
table d’hôte
develop the above four menus demonstrating:
o
current and emerging food service trends
o
methods and formulas for calculating portion yields and costs from raw ingredients
o
desired profit margins and mark-up procedures
o
summary of menu costings.
Knowledge Evidence
To be competent in this unit, a candidate must demonstrate knowledge of:
techniques for sourcing information on food service trends and market preferences
range of current and emerging food service trends relating to:
o
contemporary eating habits
o
cultural and ethnic influences
o
major festivals and events
o
media influence
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o
seasonal influences
o
social media
sources of information on:
o
market statistics
o
customer profiles and preferences
o
products, service styles and quality expectations that meet market requirements
financial operating costs for hospitality and catering organisations, including:
o
consumables
o
food and ingredients
o
labour
o
wastage
methods and formulas for calculating portion yields and costs from raw ingredients:
o
food cost percentage
o
budgeted sales price
o
standard measures
o
standard yield tests
o
GST addition and subtraction
different types and styles of:
o
menus
o
food outlets
o
food service
influence of seasonal products and commodities on menu content and price
naming conventions and culinary terms for a variety of cuisines
formats for and inclusions of menus presented to customers:
o
legible text
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o
format matched to customer type
o
presented in format that is easy to read
methods to gain feedback on menu performance:
o
qualitative:
social media
customer surveys
customer discussions
staff discussions and meetings
o
quantitative:
sales data
methods of analysing sales mix and profit performance of menu items:
o
menu engineering analysis
o
sales data.
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Assessment Conditions
This section describes the language, literacy, numeracy and employment skills essential to performance in this unit but not explicit in the performance criteria:
Skills must be demonstrated in a business where menus are designed or costed. This can be:
an industry workplace; or
an industry-realistic simulated environment.
Assessment must ensure access to:
commercial information:
o
financial data and budgets for the operation of a hospitality industry businesses
product information:
o
purchase specifications
o
commodity price lists
o
recipes
costs of food supply for food service businesses
internet access for research
spreadsheet and word processing programs for menu costing and writing.
Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors and:
have achieved the Certificate III or Certificate IV in Commercial Cookery, or Certificate III or IV in Catering Operations, or Certificate III or IV in Patisserie, or their successors; or
o
hold a trade certificate as a cook or chef or equivalent; and
o
have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.
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Pre-Requisites
This unit must be assessed after the following pre-requisite unit: SITHKOP010 Plan and cost recipes
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Unit Overview
Welcome to the unit SITHKOP015 Design and cost menus.
This unit describes the performance outcomes, skills and knowledge required to design profitable menus for all types of cuisines and food service styles. It requires the ability to identify target markets for the organisation, design menus to meet market preferences, price menu items and to monitor and evaluate the success of menu performance.
The unit applies to hospitality and catering organisations and to those people who operate independently and are responsible for making a range of operational and strategic decisions. This includes senior catering managers, and sous, head and executive chefs.
The skills in this unit must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
In this unit you will learn how to:
Evaluate market trends and identify target markets
Develop menus
Cost menus for profitability
Write menu content
Let’s begin!
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Topic 1 - Evaluate market trends and identify target markets.
Identify current customer market based on past and current sales performance
The current customer market for the menu that is to be created will need to be identified based on past and current sales performance. Current customer market The current customer market is a description of the characteristics of the customers based on the food choices that they make. The current customer market may be described using:
Preferences
Demographics Use past and current sales performance to identify current market The past sales performance refers to the performance of historical menus over time. The current sales performance refers to the performance of the dishes on the menu that is currently in place within the organisation. When using past and current sales performance to identify the customer market it is important to analyse:
Times of day that different performance occurs
Menu items that sell well
Combinations of items that sell well
Total spend of the customer
Price of each of the items that perform well Version: 4.0 RTO No. 5493
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Characteristics of the items that do not perform well The above information can be used to understand the activity of the current market and therefore the types of items that may sell well on a new menu. Q
UESTION
/
ACTIVITY
1.
List three (3) types of information that can be used to identify the current market for menus.
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Analyse current customer profile and food service preferences
A good understanding of the current customer profile should be obtained from analysis to make sure
that the current customer profile and food service preferences are able to be determined. Analyse the current customer profile The current customer profile is a set of characteristics that can be used to describe the customer. This information can be observed using collection of local area market data and observation and discussion with current customers. Information that can be used to build a customer profile includes:
Location of home
Location of work
Reason for coming to the restaurant
Times of day visiting
If visiting during business or recreational hours
Time spent in the organisation
Types of items that are purchased
Age
Income
Cultural factors
Family status
Any other information that can be used to better understand the customer All of the above information should be assessed and then profiles of the range of different customer types should be created. This information can then be used to make sure that the new menu has items that would suit the current customer base. Analyse the current food service preferences Current food service preferences of customers refer to the types of service the customer prefers and
this can be determined by assessing:
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Dine in
Take away
Items selected
Time spent in restaurant
Types of items purchased This information can be used to understand the preferences of the customer in terms of the service types they prefer. If all of the items that are selling are items that can be cooked quickly then this is the type of menu items that should dominate the menu for example. Techniques for sourcing information on food service trends and market preferences
There are a range of techniques that can be used to source information on food service trends and market preferences and these may include:
Analysis of past and current performance
Tracking of times that customers enter and leave the premises
Talking to customers
Collecting information on surveys
Reading industry trend articles and information
Discussing options with suppliers and other restaurants
Seeking formal market consultation Products, service styles and quality expectations that meet market requirements
When writing menus it is important to consider the products, service styles and quality expectations that meet market requirements. Version: 4.0 RTO No. 5493
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Products may refer to:
Dishes
Types of food available
Take home food
Take away food
Accompaniments
Drinks Service styles will vary from simple cafes and takeaway to formal fine dining and everything in between. It is important to consider the suitability of the menu items for the style of organisation to make sure that the menu will suit the establishment. Quality expectations may include:
Menu selection
Authenticity
Quality of fresh ingredients
Portion sizes
Cooking styles
Level of health When writing meus it is important to consider all of these factors to make sure that suitable decisions are able to be made. Q
UESTION
/
ACTIVITY
2.
List three (3) techniques that can be used to collect market preferences and food service trends.
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3.
List four (4) pieces of information that could be used to build a customer profile.
4.
Give an example of a product that may be included on a menu.
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Source information on current and emerging food service trends and customer preferences
When preparing to design and cost a menu a range of information should be sources on current and emerging food service trends and customer preferences. This is important in making sure that your establishment will be appealing to customers based on current expectations. Sourcing information on current and emerging food service trends and customer preferences A range of information will need to be collected on current and emerging or new trends in types of customer service and customer preferences. These may be relating to:
Style
Level of formality
Food options
Diet options
Ways that food is served Information on trends and preferences can be sourced from:
Media
Industry bodies
Suppliers
Other restaurants
Customers
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Range of current and emerging food service trends relating to:
There are a range of current and emerging food service trends that relate to different items and these are explained in the headings below. Contemporary eating habits
Contemporary eating habits refer to the ways that modern customers like to consume food and the types of food they like to consume. These trends may relate to:
Diet
Societal expectations
Preference
Income Contemporary eating habits may include:
Purchasing take home dinners
Quick and casual food that can be served quickly
New demographics enjoying fine dining
Keto, paleo and other diet trends
Farm to plate
Sustainable options Cultural and ethnic influences
There are a range of cultural and ethnic influences that drive trends and this may be due to:
Location of birth
Migration to Australia
An increase in the availability of new ingredients
Changes to food knowledge Version: 4.0 RTO No. 5493
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Trends relating to cultural and ethnic influences may include:
Halal
Kosher
Veganism
Vegetarianism
Different cultural foods trending at a time
Major festivals and events
Major festivals and events can result in temporary or longer terms trends in dining and service styles. It is important to be aware of these factors and incorporate them in the menu development as appropriate. Major festivals and events may include:
Ramadan
Christmas
Easter
Day of the dead
Mardi Gras Media influence
The media results in a range of influences for food trends and this can be due to:
Advertising
Sharing of internet trends
Highlighting the foods of different cultures
Talking about new ingredients
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Seasonal influences
Seasonal influences may result in different trends and this may relate to:
Weather patterns
Food availability
Cultural norms
Expectations of customers Social media
Social media will influence a lot of food trends and this will be due to:
Trending videos
Influencers
Set trends
Different cultures being on trend Writing a menu that meets the current trends will result in menu items that are more appealing and easily recognisable which can help with sales. Q
UESTION
/
ACTIVITY
5.
List three (3) sources of information that can be used to identify trends.
6.
How can writing a menu aligned with trends help?
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Evaluate market trends for relevance to organisational service style and cuisine
The market trends that have been recognised will need to be evaluated for relevance to service style
and the cuisine that is to be served. Evaluating market trends Market trends will need to be evaluated to make sure that they are able to be understood and then applied to the current menu in a meaningful way. Evaluation of current trends will involve:
Collection of information
Assessment of information
Determining how the trend will fit in with the current organisation
Determining how the trend will fit with the service style
Determining how the trend will fit the cuisine It is important to make sure that information relating to trends is assessed to see how the trend could be applied within the service style. The service characteristics of the organisation should not be negatively impacted on by the application of trends. It is important to make sure that trends are considered for the specific cuisine type and adapted or selected based on these aspects. Sources of information on:
There are a range of sources of information that can be used when assessing and evaluating trends and these are explained in the following headings. Version: 4.0 RTO No. 5493
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Market statistics
Market statistics are numerical data on the market that the menu will be written for, these are able to be obtained from:
Bureau of statistics
Marketing agencies
Market insights
Media Customer profiles and preferences
Information on customer profiles and preferences is able to be obtained from:
Facebook
Google
Marketing organisations
Focus groups
Surveys
Market insights Q
UESTION
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ACTIVITY
7.
List the steps required for evaluating trends for inclusion in menus.
8.
Give an example information source for market statistics.
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Identify target markets based on the nature, style and location of the operation
Target markets will need to be identified based on the nature, style and location of the operation that the menu is to be written for. Target market The target market is the portion of the total market that the organisation will target with their menu and related advertising. Target markets are defined by a range of characteristics that enable them to be targeted using products and advertisements. Identify target markets
The target market for the menu will need to be identified so that the menu is able to be written in a way that will appeal to the target. The nature and style of the organisation will define the target and this may be due to a range of factors, see the following examples:
A fish and chip shop may target people in a demographic area and may also be targeted at specific age or family groups.
A fine dining restaurant may be targeting higher income earners and people with a genuine interest in food.
An Indian restaurant may be targeting families and the local Indian population.
The location of the organisation will define the target and this may be due to the people that live and work in the area and then the percentage of that population that is the target of the organisation. The target market can be identified by developing customer profiles that represent the different customers that the organisation expects and then defining a range of information about them. Version: 4.0 RTO No. 5493
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Once the profile has been developed it is important to understand the percentage of the total market that the target is, this will help to understand if the needs are very specific or more general and will help with menu construction and creation. Different types and styles of:
Personnel that are designing and costing menus should be aware of the different types of the following. Menus
There are a range of different types of menus that may be written and these are explained below:
A la carte: An a la carte menu has a range of items that will be cooked and served when they are ordered. Types of a la carte menus include breakfast, lunch, dinner and dessert.
Set menu: A set menu is a menu type of menu where there will be little or no selection is required and the items will be served to all guests. Examples are degustation and banquet.
Static menu: A static menu may be written for a buffet or other service type where there will
be no cooking required at the time of ordering, another example is for take home prepared meals. Food outlets
There are a range of different food outlets that menus may be developed for and these include:
Restaurants
Take away shops
Cafés
Food stores
Tuck shops
Canteens
Pubs Food service
There are different types of food service and these include:
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Buffet
Degustation
Food services may be divided by:
Formality
Type
Style
Q
UESTION
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ACTIVITY
9.
List two (2) types of food outlets that menus may need to be written for. 10.
How can the target market be identified?
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Topic 2 - Develop menus
Evaluate food service preferences of target markets and
create menus to meet market needs and preferences
Food service preferences of target markets will need to be evaluated and menus that meet the market needs and preferences will need to be evaluated. Evaluate food service preference of target markets The food service preference of target markets refers to the manner in which the target markets like to be served. This can relate to:
Level of formality
Speed
Ambience
Atmosphere
Design
Types of food choices made based on service The food service preferences of the target markets can be collected using market research and then evaluated or assessed to develop a better understanding of the information that has been collected. Create menus to meet the market needs and preferences Once the food service preferences of the target markets has been evaluated it is important to include these items in the menu as along as the style and nature of the organisation and the cuisine are taken into consideration. For example if the food service preference is that the items will be served quickly and are suitable for freezing and reheating at home then menu items should reflect this. If the food service Version: 4.0 RTO No. 5493
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preference is that the food is healthy, fresh and quick then there should be a majority of options on the menu that align with this. Q
UESTION
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ACTIVITY
11.
How can the food service preferences of the target market inform the menu creation?
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Develop menus to provide balanced variety of dishes for
the style of cuisine
Menus should be developed to provide a balanced variety of dishes for the style of cuisine. Develop menus with variety for the cuisine A good menu should appeal to the varied tastes and requirements of the different target markets and then as many of the individuals within that target as possible. The best way of doing this is to make sure that there is enough variety in the menu. The cuisine that is used within the organisation will need to be researched to make sure that the various options that can be presented within it are able to be understood. Menus should contain options that are:
Light
Heavy
Vegetarian
Have different types of proteins
Have different cooking styles
Have different combinations of ingredients It is important to list all of the possible dish options that are to be selected from and then to make selections on all items by comparing and contrasting them against each other. Menus should have combinations of dishes that work well together and that appeal to the different dietary, cultural and preferential requirements of the target markets. Version: 4.0 RTO No. 5493
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When completing this task it is important to consider the different targets you have and then to make sure that there are a range of suitable dishes for each. Q
UESTION
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ACTIVITY
12.
List three (3) variations that may need to be covered on a menu.
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Sequence menu items according to menu requirements
The menu items will need to be sequenced according to menu requirements so that the menu is easy to read and user friendly. Sequencing menu items Menu items will need to be put into an order on a menu so that the items can be logically and simply
selected from. This is known as menu sequencing. Consider how difficult it would be to read a menu
if it was in alphabetical order. Menus should be sequenced according to:
Order of selection and consumption
Logic
The style of the menu Menu requirements for sequencing The menu requirements for sequencing will vary depending on the style of the restaurant and the food service and in some cases the cuisine. In most cases a menu will be sequenced in order of eating for example:
Appetisers
Entries
Mains
Sides
Desserts Other menus may have additional categories based on sharing the items and children’s menus for example. Version: 4.0 RTO No. 5493
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If a menu is large it may also be separated by the type of cooking or dish characteristics for example sections may include:
Wok tossed
Noodles
Paste
Seafood It is important to consider if the cuisine has any traditional or contemporary requirements as well. Once the menu has been sequenced the dishes should be placed on the menu in a way that makes them easy to find. Q
UESTION
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ACTIVITY
13.
List three (3) factors that may impact on the sequencing of the menu.
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Analyse operational constraints when designing menus
Operational constraints should be analysed when designing menus to make sure that the menu items are reasonable and feasible. Operational constraints Operational constraints refer to limitations that apply to the organisation based on what it is able to achieve. The dishes that a menu can have may be limited by:
Chef capabilities and skills
Size of the team
Kitchen infrastructure
Storage facilities
Equipment
Cost of operations Analysis of constraints for menu design When analysing the constraints that apply to menu design it is important to make sure that each dish is able to be prepared and stored with the resources that are on hand. It is also important to think about service times and to make sure that at full capacity all of the items on the menu would be able to be served at the required quality within the required timeframe. If the menu is too large and complex or contains requirements that the organisation cannot support then it is not fit for purpose and will need to be changed. Consultation with the kitchen personnel may need to be completed and it is important to make sure that the required number of each dish will be able to be served at one time by the kitchen as well. Version: 4.0 RTO No. 5493
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Q
UESTION
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ACTIVITY
14.
List three (3) factors that may be operational contains that impact on menu development.
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Topic 3 - Cost menus for profitability
Itemise proposed components of the included dishes
A menu must be profitable for it to be suitable for a commercial establishment. It is important to make sure that the prices that can be charged will cover the costs of the items and any overheads and profits that are required by the organisation. Itemise all components The first step in costing menus is to work out what is include in each of the dishes. This can be achieved by:
Assessing standard recipes
Making dishes for testing
Considering all elements of dishes
Considering the measure of each element Itemised components will include:
Main item
Sauces
Accompaniments
Garnishes Q
UESTION
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ACTIVITY
15.
List the components of the menu items will need to be assessed so that the inclusions in dishes are understood.
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Calculate portion yields and costs of ingredients
Calculate portion yields and cost of ingredients to commence the costing portion of the menu. Portion yields The portion yield refers to the amount of the item that will be used for each portion. Once this has been determined then the itemised costs for each ingredient can be determined. The portion yield refers to the amount of food that will be prepared using the amount of raw ingredients that were purchased. The formula for calculating the portion yield is “As purchased weight – wastage = End product weight” Standard measures Standard measures refer to the standard amounts of dishes that will be served. Standard measures will be set by the organisation but will be influenced by customer preference, expectation and the price that is to be charged. See the following example standard measures:
Food type Standard measure Steak Main 200
Steak large 300
Steak small 150 Risotto 300
Pasta 250
Vegetables 150
Sides 150
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Calculate ingredient cost Once the portion amount has been determined the standard recipes can be assessed to make sure that the cost of the ingredients for each dish are able to be identified. If a recipe will cost 10.00 to make and it makes one portion then this is the ingredient cost. An itemised list of all ingredients and amounts will then need to be used to determine the cost of each of the ingredients in a portion. Information from suppliers will need to be accessed to make sure that accurate prices are used. It is important to consider bulk purchasing and the increase of costs over time in the cost of the dish. Q
UESTION
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ACTIVITY
16.
What information will be needed from supplier to cost ingredients.
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Determine net production costs of menu items
The net production cost of menu items refers to the amount of food items that will need to be purchased in order to create the item. This will need to be determined so that the other food calculations can be completed so that the end price of the item can be identified while maintaining profitability in the organisation. The net food cost will include:
Food items used to create the dish
The net cost can be identified by determining the:
Cost of a standard recipe
The number of portions in a standard recipe The cost of a standard recipe can be determined by:
Itemising the food items used
Costing each food item
Identifying the amount of each item used
Adding the above together Methods and formulas for calculating portion yields and costs from raw ingredients:
There are a range of methods and formulas that are used for calculating portion yields and costs from raw ingredients and these are explained in the headings below. Food cost percentage
The food cost percentage is the allowable cost that can be applied to the food portion of the dish. This means that the percentage will have overheads and profits added to it in order to achieve the final sales price. Most restaurants will set their own food cost percentage and this is usually between 25 and 25 % of the final sale price of the dish. Version: 4.0 RTO No. 5493
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So if a dish costs $20.00 and the allowable food cost is 25 % then the dish can cost 5$ in food. The formula for calculating this is Dish cost x food cost percentage = net food cost. Budgeted sales price
The budgeted sales price refers to the amount that the item will be sold for. So if the budgeted sales
price is $20.00 and the allowable food cost is 25% then the food cost must be under $5 for the dish to be reasonably sold at the budgeted sales price. Standard measures
The standard measures will be used to identify the amount of food that will be served in each portion. This enables the exact net food cost to be determined. It also allows the recipe yield in terms of portion sizes to be calculated. Standard yield tests
A standard yield test involved the cooking of an item in order to determine the true amount of yield that will be obtained at the end of the procedure. The yield test will determine the percentage of the original weight that is achieved once the trim or loss and wastage has been removed. The standard yield test formula is Yield % = Total weight – Wastage / Original weight. GST addition and subtraction
All menu items in Australia must have GST included and so it is important to be able to add and subtract GST. Add GST using this formula: Cost /10 and then Cost plus 10%. So if an item is $20.00 then / 10 to determine the GST amount which is $2.00 and then add that to the $20.00 to obtain a GST inclusive price of $22.00. If you are trying to determine the GST amount that is already incorporated then you will need to complete this equation. Cost/11 = GST portion. Then Cost – GST portion. So if a dish is $20.00 then the equation is 20/11 = 1.82. $20.00 – 1.82 = $18.18. Q
UESTION
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ACTIVITY
17.
What is the purpose of a yield test?
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18.
How can the net production cost of a dish be identified?
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Determine required profit margin and calculate selling price to ensure maximum profitability
The required profit margin for a dish is the amount that will need to be added onto the net food costs in order to make sure that the operating costs and a profit are built into the dish. Required profit margin The required profit margin will be the amount that must be added onto the dish price once all operating costs have been taken into consideration. Financial operating costs for hospitality and catering organisations
There are a range of financial operating costs for hospitality and catering organisations and these are
explained in the following headings. Consumables
Consumables are items that are not food but that will be used up during the cooking and serving process. Examples of consumables are:
Take away containers
Glad wrap
Packaging
Single use items Food and ingredients
The food and ingredients must be factored into the menu costing as the food cost and will include all
items that needed to be purchased in order to produce the yield required. Labour
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Wastage
An amount of wastage will be built into the price to allow for adjusted yields and also errors and mistakes. Profit margin amount and example
In most cases this will be 30% and this is based on the following assumptions:
Food cost 25%
Operating costs and overheads 25%
Consumables and extras 10%
GST 10%
Profit 30% Different organisations may specify different requirements and it is important to identify and understand these factors so that correct costing and pricing is able to be applied. These figures should be used to calculate the selling price. For example:
Food cost $5
Overheads $5
Consumables and extras $2
GST $2 – added on end
Profit $8 This will achieve a dish price of $22.00 (note the GST is added at the end once the other calculations are completed to make sure that the percentage is 10% of the total. Version: 4.0 RTO No. 5493
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Q
UESTION
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ACTIVITY
19.
List three (3) operating costs that may need to be taken into consideration.
20.
What is a typical profit margin that will be added?
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Assess cost-effectiveness and profitability of proposed dishes to form a menu with balanced yield
The cost-effectiveness and profitability of the proposed dishes will need to be assessed to form a menu with a balance yield.
Not all dishes will be equal in terms of profit margin. Some dishes may be quite high and this is usually the case for vegetarian dishes or accompaniments or sides, while main dishes may have a little less profit margin but still be important for the overall menu. Another factor is to consider that in menu costing usually there is a cost price that will be applied to most dishes before they are constructed. This means that a restaurant will generally charge a certain
amount for mains and sides and entrees for example. This cost amount will usually be based on the service style of the organisation and the amount that the customers are willing to pay. The dish cost will be worked backwards from this amount and then the menu costing will be completed to make sure that all of the items are cost effective and that the menu is balanced with usually:
25% high profit items
50% standard profit items
25 percent lower profit items It is important to make sure that the menu has most items that are popular as the items with high or
standard profit and that the other items will be purchased in a balanced manner. This can usually be
done using pricing and selection of suitable items. The purpose of this is to make sure that overall the menu will be profitable and that the commonly ordered items will be balanced in terms of profit. All dishes on the menu will need to be evaluated to make sure that they are cost effective and therefore are able to be included in the menu. Version: 4.0 RTO No. 5493
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The overall yield of the menu will need to be assessed to make sure that it is balanced and that when people order typical selections from it the restaurant will make a profit as planned and expected. Q
UESTION
/
ACTIVITY
21.
What should be considered when assessing the yield of the menu?
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Make reasonable cost adjustments to ensure price-
competitive menus
A range of reasonable cost adjustments may need to be made to ensure that the menu that is presented it price competitive. Making cost adjustments to menu items Once all items have been selected and suitable prices have been set using standard costing equations it may be necessary to alter either:
The cost of food
The cost applied to the dish In theory all dishes would be charged according to the cost formula of the organisation. But it is important to make sure that the prices of the organisation remain competitive and within the expectations of customers. If a dish costs too much it is important to reduce the food costs so that the dish is able to be charged
at a reasonable rate. Food costs can be reduced by:
Changing ingredients
Changing amount of ingredients
Changing garnishes If a dish seems to be desirable enough as it is to charge a higher price than the charging prices may be adjusted to make sure that the items are profitable. A balance of low, medium and high cost dishes is recommended on a menu to allow for suitable selections to be presented to different people.
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Influence of seasonal products and commodities on menu content and price
Seasonal products and commodities should always be used as items will be cheaper when in season and this provides the organisation with the possibility of sharing a cost saving with customers or achieving a higher than average profit margin. Methods to gain feedback on menu performance:
There are a range of methods that can be used to gain feedback on the performance of the menu and these are explained in the headings below. Qualitative:
Qualitative methods are those that explain rather than provide numbers or ratings. Examples of qualitative feedback methods include:
Social media: Facebook and Instagram can be used to obtain the reviews and options of customers relating to the menu.
Customer surveys: Customer surveys are documents that contain a series of questions that can be used to gain understanding of the customer experience relating to menus.
Customer discussions: Customer discussions involve talking to the customer to obtain an understanding of their option relating to items.
Staff discussions and meetings: Staff discussions and meeting can be used to assess the observations and interactions they have had with customers. Quantitative:
Quantitative methods of feedback collection collect feedback in the form of numbers and data, an example of this is:
Sales data
Sales data can be used to see overall menu performance and the performance of different dishes and combinations of dishes that may be purchased. Methods of analysing sales mix and profit performance of menu items:
Personnel should be aware of methods of analysing the sales mix and profit performance of menu items and methods to do this are explained in the following headings. Version: 4.0 RTO No. 5493
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Menu engineering analysis
Menu engineering analysis is the process of using food costs and sales data together to group menu items into the following categories:
1
It is important to have menu items that are either plow horses and stars in a good balance or preferably with more stars than plow horses. Dogs and puzzles should be re-engineered or removed.
Sales data
Sales data can be used to assess the performance of menu items and trends can be produced using this data. Q
UESTION
/
ACTIVITY
22.
List three (3) methods that can be used to assess the performance of menu items. 1
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23.
List thee (3) things that could be adjusted on a dish to make it more cost competitive.
24.
Explain the influence of seasonal products and commodities on menu content and price.
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Topic 4 - Write menu content
Write menus using terminology appropriate for the market and organisational service style
Menus should be written using appropriate terminology for the market and the service style.
Writing menus using terminology appropriate for the market
A menu is a piece of marketing material that the organisation will use to communicate its products to the customer. Just like all marketing items this should be tailored to the needs of the market. It is important to consider:
Demographics
Income
Geographical location
Family status
Cultural and linguistic backgrounds
Religion
Further information that may impact on terminology for the market will include:
Trends
Other organisations in the area
Businesses and residents that customers come from
Industry standards It is important to select terminology that will suit the customers and this may be:
Traditional
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Formal
Local
Country of origin for the food items
Write menus using terminology appropriate to the service style
Different terminology may be appropriate depending on the service style.
For example a formal fine dining restaurant will select formal foreign and traditional terminology that may be decorative and trend based.
A street food vendor may choose very casual and colloquial terms.
A family restaurant is likely to select terminology that is simple and plain and explains portions and items directly. Formats for and inclusions of menus presented to customers:
There are a range of formatting and inclusion requirements that should be considered when preparing menus and these are explained in the following headings. Legible text
All text that is included on a menu will need to be legible so that it is easy to read. Consider font size and the level of light in the restaurant when selecting a suitable text. Format matched to customer type
Format may be casual or more formal and this will depend on the customer preference and expectation. An Asian restaurant with a very large menu may separate items into boxes and list the basic names of dishes while a formal degustation in a fine dining setting may be eloquently written on a large piece of paper with detailed descriptions. Version: 4.0 RTO No. 5493
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Presented in format that is easy to read
Make sure that the menu is easy to read and formatted appropriately so that customers are able to read and understand the inclusions. Always double check the format to ensure its suitability once the items are complete. Q
UESTION
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ACTIVITY
25.
What should be considered when formatting a menu?
26.
How can terminology be matched to the service style of the organisation?
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Follow required menu item naming conventions for the style of cuisine
Cooking is a traditional art form and the names of dishes have been around for thousands of years in
some cases. Naming items correctly according to the conventions of the particular cuisine is important to make sure that customers are able to recognise the dishes they like.
For example, a pasta Napoli will be more recognisable to people that pasta with tomato, garlic and basil sauce that has been slow cooked. Calling pasta spaghetti when it is actually fettuccine will result
in confusion and disappointment. It is important to:
Research dishes
Identify correct terms
Name dishes appropriately
Provide a further explanation if required
Naming conventions and culinary terms for a variety of cuisines
Naming conventions and culinary terms are the names that are used for cuisines that may be used. Naming conventions and culinary terms French and Italian: NAMING CULINARY PREPARATIONS:
Examples
Notes
1. Names are Based on Geography
béarnaise (e.g. sauce béarnaise)
Béarn is a province of southwestern France.
2. Fantasy or Whimsical Names
demi-deuil
(e.g. Chicken
demi-deuil, or “half-mourning,”) for the dark color given to the chicken’s skin
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by the slices of truffle tucked under the skin.
3. Dominant color
Carmen or Cardinal
Pinkish
red shades
4. Historical events
à la Marengo
Commemorating Napoleon Bonaparte’s battle of Marengo 5. Reference to
a profession, rank or status
à la meunière
In the style of the miller’s wife
à la financière
A rich mixture; banker’s style
6. NOTABLE FIGURES
6.1. Celebrity Chefs,
Gastronomist
s and Hoteliers
à la Dugléré
Named after the 19th-
century French chef Adolphe Dugléré
6.2. Celebrities in Art and Literature
Carpaccio
Named after Venetian renaissance painter, Vittore Carpaccio
6.3. Aristocracy and Royalty
Béchamel
Marquis de Béchamel, a general
of Louis XIV.
6.4. Prominent Historical Figures
Casanova Italian Adventurer
6.5. Politicians
Bismarck
Otto von Bismarck, German statesman
6.6. Mistresses
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Dubarry
of Louis XV
2
Naming conventions and culinary terms Italian:
1. Risotto Alla Milanese. Brought to Sicily by the Moors in the thirteenth century, rice is mostly grown in the fertile lands of northern Italy’s Po Valley. Carnaroli or Arborio rice is sautéed with onions in butter, then simmered in saffron-flavored broth and white wine, and topped with parmesan cheese.
2. Polenta. Polenta is stone-ground corn that is whisked into boiling water or broth, usually in a copper pot, until thick. A classic polenta has butter, black pepper, and parmesan mixed in. Learn how to make Chef Thomas Keller's creamy polenta recipe here.
3. Lasagna. In this classic dish from Naples, lasagne noodles are layered with tomato or meat sauce, and ricotta cheese, topped with mozzarella cheese and baked.
4. Ravioli. Ravioli is a type of pasta ripiena—stuffed pasta. They are square or round cuts of pasta wrapped around a savory filling, like ricotta cheese with herbs, and served with sauce.
5. Osso buco. This dish from Milan features veal shanks braised in a red-
wine reduction with vegetables. It is topped with a gremolata—a seasoning mixture, of lemon zest, garlic, and parsley. Anchovies can be added, too. Osso buco is often served with risotto alla Milanese.
6. Arancini. These Sicilian rice balls are made by rolling cooked risotto mixed with butter and parmesan. The balls are dipped in flour, egg, and breadcrumbs, and fried in olive oil until they are golden. They resemble little oranges or “arancini” in Italian.
7. Ribollita. This Tuscan stew was created when servants would clear the
plates of their masters and cook the leftovers in boiling water. Ribollita, which means re-boiled, is made with cannellini beans and hearty vegetables and thickened with stale bread.
8. Spaghetti Alla Carbonara. This dish from Rome is simply cooked spaghetti tossed into a hot pan with guanciale (pork cheek) or pancetta. A mix of egg, parmesan, and black pepper is poured into the hot pasta.
9. Neapolitan pizza. This classic peasant dish from Naples started as flatbread and tomatoes. Originally called pizza Margherita, Neapolitan pizza is dough covered in San Marzano tomatoes, olive oil, basil, and mozzarella di Bufala Campana—cheese produced from the milk of Italian
water buffaloes in southern Italy.
10. Caprese salad. This popular summer salad is simply tomato slices 2
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topped with mozzarella cheese and basil leaves, with a drizzle of olive oil and balsamic vinegar.
11. Gnocchi. These billowy dumplings are mashed up potatoes mixed with whole grain flour. There are many varieties of Italian gnocchi, each made from different starchy ingredients. This variety originates from the
Lombardy region in Northern Italy and is the most common and well-
known variety of gnocchi. It is often mixed with butter and sage. Learn how to cook the perfect potato gnocchi here.
12. Swordfish. Sicily is known for its seafood, including Sicilian swordfish.
This filet is simply cooked in olive oil with capers, sundried tomatoes, and wine.
13. Parmigiana. This eggplant parmigiana dish consists of breaded eggplant slices fried in olive oil, layered with tomato sauce and mozzarella, and baked.
14. Tiramisu. This Italian dessert is made from ladyfinger sponge cookies
soaked in espresso and rum and layered with a whipped mixture of eggs, sugar, mascarpone cheese, and topped with cocoa.
3
Asian cuisine: 1. Sushi – Japan
Sushi is one of the quintessential Japanese dishes that is loved around the world. Sushi rice, flavored with rice vinegar, is delicately hand-pressed and topped with various kinds of raw seafood.
2. Kimchi – Korea
Korea is known for its fermenting and pickling of foods, and kimchi is at the top
of the list.
Commonly, Chinese cabbage is used; however, other vegetables, such as cucumbers, can also be used. The vegetables are marinated and placed in brine with hot chili peppers, salty fish paste, leeks, ginger, sugar, and garlic.
3. Dim Sum – China
Dim sum is a variety of bite-sized foods served with Chinese tea. These delicious small treats can include small dumplings, buns, and noodle rolls, served in bamboo steamers.
3
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4. Biryani – Iran/North India
The main ingredients of biryani are basmati rice, spice, and meat, eggs, or vegetables and numerous optional ingredients, such as dried fruits, nuts, and yogurt.
5. Satay – Indonesia & South East Asia
Satay is a traditional Indonesian dish that is made up of skewered meat that’s served with a peanut sauce on the side. It is popular throughout South East Asia from Malaysia to Singapore and Brunei. The chicken is marinated in a mix of herbs and spices including dark soy sauce, garlic, turmeric powder, and coriander powder. Other, more exotic, meats can be used, such as crocodile and snake. The skewers can be eaten as is or alongside jasmine rice and a squeeze of lime juice. 6. Ramen – Japan
Ramen is a staple in Japanese cuisine. First appearing in 1910, it was adapted from Chinese cuisine and has since become one of Japan’s most popular dishes. A broth, made with a special tare and stock, fills the bowl along with chewy noodles. It is topped with some nori (seaweed), a marinated egg, scallions, and char sit pork. Within each region in Japan, the style of ramen differs, from tonkotsu (pork broth) in Fukuoka to miso style in Hokkaido.
7. Pho – Vietnam
Pho is one of the staples of Vietnamese cuisine and is the nation’s comfort food. Whilst being a simple dish, the complex aromas and flavors make it one of the most beloved dishes of Vietnam.
The bones of chicken or beef are simmered for hours to create a delicious broth, which is accentuated by further spices, herbs, and condiments. To finish,
chewy noodles and succulent beef are added.
8. Donner Kebab/Shawarma – Turkey & Middle East
Donner kebab is one of the many kinds of shawarmas in the world and a staple
of the Middle Eastern cuisine. A mix of marinated poultry, lamb and beef is layered onto a vertical rotisserie, which slowly rotates, cooking the meat slowly
and delicately.
9. Pad Krapow – Thailand Pad krapow is ubiquitous to Thai cuisine as it is quick, delicious, and cheap, similar to that of a burger or sandwich in Western cuisine. Chicken is fried and seasoned with dark and light soy sauce, chilies, and garlic with plenty of fragrant Thai holy basil adding a beautiful aroma. Alongside jasmine rice and Version: 4.0 RTO No. 5493
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topped with a crispy fried egg, pad krapow is one of Thailand’s most delicious dishes. 10. Khoresht-e Ghormeh Sabzi – Iran
Persian cuisine is incredibly rich and diverse and stews are a staple of Persian cuisine. One of the most famous Persian stews is Khoresht-e Ghormeh Sabzi, which is served on public occasions and a favorite for family meals. It is rich in five kinds of herbs and red kidney beans, which gives it an unforgettable taste.
There is a herb called shambalileh, which gives this meal its unique flavor. The first thing that Persians do when they move abroad is to find the nearest store selling shambalileh or they ask their family and friends to send it dried from Iran.
11. Tandoori Chicken – India
The name tandoori chicken derives from the Persian word tannur, meaning ‘fire.’ Skinless chicken legs and thighs are marinated in a mixture of yogurt, lemon, cumin, garam masala, and a host of other spices. The chicken is scored
open to help with marination and to tenderize the meat, and it is cooked in a tandoor clay oven, adding a beautiful, charred taste, making it one of India’s favorite dishes.
12. Adobo – Philippines
Adobo is the national dish of the Philippines, which is made using chicken thighs. The chicken is marinated in a special soy sauce mix and then gently fried. The marinade is poured on top and reduced into a deliciously sweet, sticky, and salty glaze. Subtle pops of peppercorns add slight heat to the dish, while garlic and onion add an umami base along with the sweetness of brown sugar.
13. Falafel – Lebanon and the Middle East
The popular falafel is a vegan patty made from different beans. It is traditionally fried in oil and served in a pita bread with tartar sauce, tomatoes, radish, and parsley. You can find different ways of serving and preparing falafel
in the Middle East – for ex. instead of tahini sauce, in Iraq a local amba sauce is
used, a tangy mango pickle condiment. These golden nuggets are a go to if you’re stuck in traffic and craving a filling, delicious sandwich.
14. Peking Duck – China
Whole ducks are blanched and left to dry over a couple of days, letting the fat render and tighten. They are then roasted in wood-fired ovens, rendering the fat further and becoming deliciously crispy. After delicately carving the crispy skin and succulent meat, the duck is served alongside Mandarin pancakes with
hoisin sauce, julienned cucumber, and scallions.
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15. Nasi Goreng – Indonesia
Nasi goreng is Indonesian-style fried rice, made simply with a little meat and onions. The main difference to other Asian-style fried rice is the use of kecap manis, a sweet dark soy sauce, which gives the dish its distinct brown color. The soy sauce caramelizes as it is cooked, adding plenty of umami as well as sweetness. Shrimp paste is often added to give that extra punch, and a sunny side up fried egg on top helps tie everything together.
16. Pilav, Pilaf or Osh – East and Central Asia
Osh, also known as pilaf or pilav, is the most popular food in Uzbekistan and a popular food throughout Central Asia. The Uzbek version is prepared with just seven ingredients: butter, meat, onions, carrots, rice, water, and salt, though you can find multiple variations in other countries where pilaf is a staple food.
17. Tempura – Japan
Japan’s take on deep-fried food involves a delicate batter and deep-frying until light and crunchy. There is no marination or added flavors, and it is known for its clean flavors, simplicity, and minimalistic approach to ingredients. The batter (made simply with eggs, flour, and water) is essential to the dish, ensuring it has the right consistency to get the vital crunch whilst being light. Tempura is served with sea salt, lemon, and a special tempura sauce.
18. Naan – India
Served alongside curry, naan is a popular flatbread with a delicious light and chewy texture. It is made from white flour, yeast, eggs, milk, salt, and sugar and is baked in a tandoor oven, adding a slightly charred taste. The drop shape
is formed as the naan dough drops as it is cooking in the tandoori oven.
19. Manti – East and Central Asia
Manti is a traditional dish of East and Central Asia, such as Kazakhstan and Turkey. They are like steamed large ravioli and incredibly delicious. The filling consists of chopped dough, lamb fat, and onions. Sometimes pumpkin, potatoes, and herbs are added.
20. Jiaozi – China
Chinese dumplings, or jiaozi, consist of thinly rolled dough wrapped around a meat or vegetable filling. It is one of the most popular dishes in China and also in East Asia, where there are different takes on the Chinese classic, such as gyoza in Japan.
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4
Q
UESTION
/
ACTIVITY
27.
List three (3) factors that may impact on the naming of a dish.
4
https://www.chefspencil.com/35-asian-foods-to-try-at-least-once/
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Present sequence of service on printed menus for ease of customer reading
The sequence of service should be followed when sequencing menus so that the menu can be read logically and customers can select items simply.
The sequence of service
The sequence of service is the order in which the items are to be served. An informal and simple sequence would be:
Entrée
Main
Dessert A more formal sequence may include:
Appetiser
Enter
Salad
Pasta
Meat mains
Vegetarian mains
Accompaniment and sides.
Desserts
Drinks may need to be sequenced as well.
When sequencing the menu according to the order of service it is important to:
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Group dishes in sequences
Consider logic
Categorise items
Organise the menu in this order
Q
UESTION
/
ACTIVITY
28.
Why is it important to reflect the sequence of service in the menu?
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Use accurate and innovative descriptions that promote the sale of menu items.
Menus should be written using accurate and innovation descriptions that promote the sale of items.
Use accurate descriptions All descriptions should be accurate to make sure they relevant consumer laws are able to be completed with and that customers will not be misled.
Accurate descriptions may include:
Names of dishes
Inclusions in items
Portion sizes.
Cooking methods
Use innovative descriptions that promote the sale of items
Menus are creative writing documents they require flair and interest to be used to communicate the
flavour and appeal of the dishes that are to be sold.
For example: pan seared zesty lemon chicken sound more appealing than chicken with lemon cooked in a pan. When writing the menu be fun and creative within the boundaries of:
Accuracy
Terminology
Service style
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The menu will communicate the tone of the establishment as well as what is appealing about the menu items.
Complete research on other menus and food blogs to identify new and interesting ways to write the food descriptions.
Q
UESTION
/
ACTIVITY
29.
State a dish and then write a description for it that is innovative and appealing.
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Summary
Now that you have completed this unit, you should have the skills and knowledge to design profitable menus for all types of cuisines and food service styles.
If you have any questions about this resource, please ask your trainer. They will be only too happy to
assist you when required.
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References
Websites
Bu. “The past art of naming dishes.” (n.d.) Web. 30 Jan. 2023 https://www.bu.edu/bhr/2020/02/13/fragments-of-the-past-the-art-of-naming-dishes/
Masterclass. “Guide to Italian ingredients and recipes.” (n.d.) Web. 30 Jan. 2023 https://www.masterclass.com/articles/guide-to-italian-ingredients-and-recipes
Chefs pencil. “Asian foods” (n.d.) Web. 30 Jan. 2023 https://www.chefspencil.com/35-asian-foods-
to-try-at-least-once/
Images Crunchtime. “Menu engineering analysis.” (n.d.) Web. 30 Jan. 2023 https://www.crunchtime.com/hubfs/Imported_Blog_Media/MENU-ENGINEERING-ANALYSIS-
CHART_final-3.jpg
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