Aa 11

SITHKOP002 PLAN AND COST BASIC MENUS – Project
ASSESSMENT A – MULTIPLE CHOICE
INSTRUCTIONS
 Each multiple-choice question has four responses.
 You are to answer all questions.
 There is only one right answer.
 On completion, submit your assessment to your assessor.
1. Which statement most accurately describes a customer profile?

(a) It’s a tool you can use to get feedback from customers regarding their preferences.
(b) It identifies which dishes are most popular with customers so you can retain them on
your menu.
(c) It identifies who exactly your most frequent customers are and gives you information
about them which helps you analyse their food preferences.
(d) It determines where you locate your business.
2. Why is it important to analyse the food preferences of your customer base?

(a) So you can choose menu items which meet their needs.
(b) So you can meet health and safety requirements.
(c) So you can tell if your dishes are profitable enough to put on the menu.
(d) So you can adjust the menu based on their feedback.
3. How can you generate new ideas when planning a menu and its dishes?
(a) Select dishes from old menus you have used before.
(b) Discuss recipes and menu options with customers and survey suppliers for
ingredient availability.
(c) Cook potential dishes during weekly team meetings and discuss how to vary current
dishes.
(d) Look at trade and other magazines, and talk to colleagues and customers. .
4. All menu types can be grouped into four broad menu classifications. What are the four
menu classifications?
(a) À la carte, degustation, theme, cyclical.
(b) À la carte, table d’hote, banquet, smorgasbord.
(c) Table d’hote, à la carte, function, cyclical.
(d) Function, cyclical, carte du jour, novelty.
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5. What’s the most effective way to analyse customer preferences?

(a) Reviewing customer surveys.
(b) Collating customer satisfaction and complaints sheets.
(c) Doing a stocktake.
(d) Checking the sales data.
6. What are three important things to keep in mind when planning a menu?
(a) The organisation’s popularity index, sales data and customer surveys.
(b) The organisation’s customer base, service style and cuisine.
(c) The organisation’s standard measures, butcher’s tests and standard yield tests.
(d) The organisation’s standards of spelling, grammar and punctuation.
7. You must ensure that your menu includes a variety of dishes for the style of service and
cuisine. What are two things you can check when assessing variety?
(a) Assess it for culinary and nutritional balance.
(b) Assess it for cost-effectiveness and profitability.
(c) Assess it for yield and cost of raw ingredients.
(d) Assess it for taste, texture and appearance.
8. What must you itemise to accurately cost a menu?

(a) All ingredients in the dishes or food production items.
(b) All ingredients that yield less than 100%.
(c) All ingredients that yield 100%.
(d) All proposed components of the dishes or food production items.
9. Which formula would you use to calculate actual food cost from raw ingredients which
yield 100%?
(a) Purchase weight ÷ purchase unit × 100 = actual food cost.
(b) Purchase unit cost × usage % = actual food cost.
(c) EPQ ÷ APQ = actual food cost.
(d) Quantity required ÷ yield % = actual food cost.
10. You have assessed your menu items for cost-effectiveness. Which ones should you
choose to place on the menu?
(a) The menu items with low yield.
(b) The menu items with the largest usage percentage.
(c) The menu items with high yield.
(d) The menu items with the highest food cost percentage.
11. What is your most important goal when pricing menu items?
(a) Ensuring maximum profitability.
(b) Making sure all menu items have the same food cost percentage.
(c) Preparing and designing a clear and descriptive menu so the dishes and selling
price are clear.
(d) Ensuring prices are similar to your competition’s selling prices for similar menu
items.
2 2016 Edition
12. Which menu content would appeal to business executives in a fine dining restaurant?
(a) Fish and chips with salad.
(b) Beer-battered barramundi with choice of chips or steamed vegetables.
(c) Indian-style barramundi with cauliflower.
(d) Pan-roasted Daintree barramundi, cauliflower, satay spices, yoghurt and barberries.
13. Which is the correct name for a style of cuisine?

(a) Fare of the sea.
(b) Hot and spicy.
(c) Rice and grains.
(d) Modern Australian.
14. Why is it important to use descriptive writing in your menus?

(a) To impress restaurant reviewers with your menu items.
(b) To promote the sale of menu items.
(c) To fill up the white space in the formatting of your menu.
(d) To make sure customers remember your menu items.
15. Why do you need to seek ongoing feedback from customers and others?
(a) To improve your menu’s performance.
(b) You don’t need to seek ongoing feedback from customers or others.
(c) To change your customer profile if necessary.
(d) So you have something to contribute at staff meetings.
16. What are three ways to assess the success or popularity of your menu items?
(a) Analyse customer profile, customer preferences, customer surveys.
(b) Analyse customer surveys, popularity indices, sales data.
(c) Seek feedback, use descriptive writing, itemise ingredients.
(d) Identify organisational service style, cuisine and customer base.
17. What information should you base adjustments to your menus on?
(a) Butcher’s tests and standard yield tests.
(b) Portion sizes and portion yield from ingredients.
(c) Feedback and profitability.
(d) Culinary balance and nutritional balance.
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ASSESSMENT B – SHORT ANSWER
INSTRUCTIONS
 You are to answer all questions.
 Read each question carefully. Ensure you have provided all required information.
 On completion, submit your assessment to your assessor.
SECTION 1: IDENTIFY CUSTOMER PREFERENCES
Q1: List three sources where you might obtain information on your organisation’s customer
profile and food preferences.
*Current database*Customer interviews*Customer surveys*Sales data
Q2: What is the profile of customers in your workplace or training environment? Include the
following in your response: age, gender, income range, social and cultural background.
Individual response based on workplace or training environment.
RGIT is training kitchen for werstern food. The customers is staff and students. Age, I think
from 20 to 60. Gender is male with female. And for free service.
Q3: Analyse last month’s entrée sales data from this inner city restaurant.
Week ending Seared Deep-fried Grilled Ceviche

scallops calamari prawns
9/11/20XX 430 134 334 355
16/11/20XX 511 112 323 367
23/11/20XX 535 98 339 354
30/11/20XX 544 102 328 365
Total 2,020 446 1,324 1,441
Use the sales data to calculate the popularity index for each of the entrées. Round your
answer up or down to the closest two decimal places.
Seared scallops 38.62%_____________________________________________________
Deep-fried calamari 8.53%___________________________________________________
Grilled prawns 25.31%______________________________________________________
Ceviche 27.54%___________________________________________________________
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Q4: Based on your sales data analysis of customers’ food preferences in Q3, which of the
restaurant’s entrées would you replace?
The deep-fried calamari
Q5: Based on the types of entrées offered on the menu in Q3, what is the restaurant’s
organisational service style and cuisine.
*Fine dining
*Seafood
Q6: This is the customer profile for the inner city restaurant: ‘Our customers are health-
conscious female executives between 25 and 35 years of age who work in the inner city
on an income of over $100,000 per year.’
Which entrée would you add to adjust the entrée selections to better meet your customers’
needs?
(a) Beer-battered fish fingers smothered in tartare sauce and garnished with onion
rings.
(b) Gumbo of fresh prawns, spicy sausage and succulent chicken breast smothered in
rich Cajun sauce on a bed of steamed rice.
(c) Gravlax of Atlantic salmon on a bed of fresh mesclun leaves drizzled with
pomegranate balsamic dressing.
Q7: Which of the following main courses would deliver the highest yield while at the same time
meeting your customers’ preferences?
(a) Surf and turf
Sirloin steak cooked to order accompanied by beer-battered prawns and potato
wedges.
(b) Vegie delight
Goat cheese tortellini, date purée, brown butter almonds and broccolini (V).
(c) King prawn butterflies
Off-the-shell king prawns lightly spiced, battered and deep fried to a crispy finish
accompanied by steamed cauliflower and broccoli smothered in rich cheese sauce.
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SECTION 2: PLAN MENUS
Q8: What type of menu would suit a wedding reception?

Function
Q9: What type of menu would suit a prison?

Cyclical
Q10: What type of menu would you prepare for a fast food restaurant that serves Mexican
cuisine?
À la carte
Q11: You’ve generated a range of ideas for menus for dishes or food production ranges.
Explain the six steps you would take next to coordinate the menu development process.
 Sort ideas into a draft menu.
 Write a list of required ingredients.
 Check feasibility. 
 Identify, source and purchase all required ingredients. 
 Prepare, cook and present the sample dishes. 
 Assess the sample dishes.
Q12: You must ensure there aren’t any organisational constraints or other factors that could
stop you from producing the dishes profitably and to a high standard.
Identify six factors to consider when assessing the merits of your dishes.
 Dishes match the organisation’s menu type, service style and cuisine.
 Dishes match customer preferences according to sales data and customer profile. 
 Dishes offer something unique to create an edge over competitors in the same
location.
 Dishes match staff skill levels. 
 There are enough staff on hand to produce the dishes within specified timeframes.
 There’s enough bench and storage space in the kitchen to produce the dishes.
 There’s enough small and large fixed equipment to produce the dishes during
peakservice times.
 Dishes are cooked using a variety of cooking methods. 
 There are enough fresh, high-quality ingredients available at a reasonable price.
(Meeting this requirement may mean changing your menu according to the
seasonsand/or sourcing local suppliers.)
 The dish is profitable.
Q13: List the four factors you can vary to achieve culinary balance in your dishes or food
production items.
 Colour
 Size and shape
 Taste
 Texture
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Q14: Identify four ways you can achieve nutritional balance in your dishes or food production
items.
 Vary cooking methods
 Provide nutritional value
 Vary ingredients
 Use delicacies and seasonally available ingredients
Q15: Identify three people you can consult with at different stages of menu planning.
 Cooks
 Kitchen hands
 Food service attendants
 Managers
 Customers
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SECTION 3: COST MENUS
Q16: Identify eight components you’d need to itemise to cost dishes or food production items.
 Main ingredients
 Cooking oil
 Accompaniments
 Sauces
 Condiments
 Seasonings
 Garnishes
 Decorations
 Takeaway containers 
 Wrapping 
 Chopsticks
 Disposable plasticware
 Serviettes
Q17: What documents can you use to identify the purchase price or cost per unit of each
ingredient?
Supplier invoices and price lists
Q18: List the three standard measurements you would use when itemising ingredients and
calculating portion yields and/or costs from raw ingredients. Provide an example of each
 Weight: meat, fish, vegetables, fruit are usually weighed in grams (g) or kilograms
(kg).
 Volume: liquids such as juice, milk, stock are usually measured in millilitres (ml) or
litres(L).
 Count: sausages, eggs, hash brown patties, slices of bread, etc.
Q19: You buy 10 kg carrots. After washing, peeling and trimming you have 9 kg left.
Calculate the yield % of the carrots. State the formula you used. Show how you arrived at
this figure.
Edible portion quantity (EPQ) ÷ as purchased quantity (APQ) ×100 = yield %
9 kg ÷ 10 kg ×100 = 90%
Q20: You have obtained the following butcher’s yield information about whole raw chickens.
As purchased quantity (APQ) 10 kg
Edible portion quantity (EPQ) 6 kg
Usable trim weight 2.5 kg
Waste trim weight 1.5 kg
Calculate the yield % of the chicken. State the formula you used. Show how you arrived at
this figure.
EPQ ÷ APQ ×100 = yield % 6 kg ÷ 10 kg ×100 = 60%
Q21: Calculate the usable trim % of the chicken. State the formula you used. Show how you
arrived at this figure.
8 2016 Edition
Usable trim weight ÷ APQ ×100 = usable trim %

2.5 kg ÷ 10 kg ×100 = 25%
Q22: Calculate the waste % of the chicken. State the formula you used. Show how you arrived
at this figure.
Waste trim weight ÷ APQ ×100 = waste %
1.5 kg ÷ 10 kg ×100 = 15%
Q23: Use the information below to calculate the actual cost of the asparagus.
State the three formulas you used and the steps you took to arrive at this cost.
Ingredients Qty Unit Purchas Purchase Cost

e unit unit price Yield Total
cost
Asparagus 150 g 1 kg $5.95 75% $1.19
 Formula 1
Quantity required ÷ yield % = purchase weight
150 g ÷ 75 = 200 g
 Formula 2
Purchase weight ÷ purchase unit ×100 = usage %
200 g ÷ 1,000 g ×100 = 20%
 Formula 3
Purchase unit cost ×usage % = actual food cost
$5.95 ×20% = $1.19
Q24: Calculate the profitable selling price of a dish with a food cost per portion of $7.22 and a
standard food cost percentage of 28%.
State the formula you used. Show how you arrived at this price. Round your answer up to
two decimal places.
Food cost perportion×100÷Standard food cost %=$Selling price
$7.22 ×100 ÷ 28 = $25.79
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Q25: Use the information provided to assess the cost-effectiveness of these dishes.
Dish Sectio Portion Food Food Raw Adjusted

name n size cost cost % selling selling
/portio price price
n
Orange cake Pâtissier Dessert $1.58 17% $9.29 $9.50
Profiteroles Pâtissier Dessert $3.08 32% $9.62 $9.75
Brandy snap Pâtissier Dessert $2.11 22% $9.59 $9.50
 Which dish provides the highest yield, is marked up the most and is the most profitable?
The orange cake
 What is the least profitable menu item?
The profiteroles
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SECTION 4: WRITE MENU CONTENT
Q26: Use your creativity to promote sales.

Rewrite this dish description using words that better appeal to well-travelled baby
boomers with high buying power in a fine dining restaurant.
Be sure to include geographical descriptors and a style of cuisine.
 Grilled fillet of snapper with lemon butter sauce and seasonal vegetables
Individual response required.
Response should indicate use of writing skills to creatively explain menu dishes
andpromote sales.
Sample response.
Grilled fillet of locally caught snapper served on a rustic Mediterranean vegetable stack
and coated with a citrus beurre blanc.
Q27: You’re promoting the sale of a new spinach and ricotta lasagne. List seven dish
characteristics you could use in the menu description to promote sales. Provide an
example of each one.
Individual response required.
Sample response.
 Key ingredients: shaved parmesan
 Special qualities of ingredients: vine-ripened tomatoes
 Geographical descriptors: locally grown spinach
 Application of sauces and garnishes: smothered in rich tomato sauce
 Cuisine style: Italian
 Cooking method: freshly baked
 Colour: rich red 
 Texture: al dente
 Flavour: tangy
 Service temperature: hot
 Size: chunky, ample
Q28: Describe the difference in formatting between a three-course table d’hote menu listed by
title only and an à la carte style listed by title and description.
The table d’hote menu would only be about a page long whereas the à la carte menucould
be as long as several pages.
Q29: Identify the typical characteristics of menus you need to keep in mind when writing menu
content and formatting your menu.
 Name of the establishment
 Menu sections or courses
 Price
 Name of dish
 Description of dish
 Inclusions
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Q30: Seasonal products and commodities influence menu content. Explain how to deal with
this.
Change your menu with the seasons or slide a separate inclusion into the menu listing
theseasonal specials.
Q31: Identify two ways you can use technology to help you calculate yield and costs, and to
write menu content.
 Use formulas in spreadsheet software such as Excel.
 Use word processing or desktop publishing software to write and format menus.
 Use your computer’s spellchecker to identify and correct spelling and grammatical
errorsin your menu documents.
 Use online food dictionaries to assist with words you’re not sure about.
12 2016 Edition
SECTION 5: EVALUATE MENU SUCCESS
Q32: What are four ways you can get ongoing feedback from customers and others to improve
menu performance.
 Hold regular staff meetings that involve menu discussions.
 Ask staff for menu item suggestions.
 Talk with customers to check that they’re satisfied.
 Discuss customer satisfaction issues with employees during the course of
eachbusiness day.
 Listen to improvements suggested by customers, managers, peers, staff,
supervisors,suppliers. 
 Conduct customer satisfaction surveys.
Q33: List three ways you can assess the success and popularity of menu items.
 Popularity index
 Customer surveys 
 Sales data
Q34: What is a customer survey and how can it help you?

 It’s a way of collecting customer satisfaction data to determine how happy
customersare with your dishes. Most give customers a range of options and ask how
they feelabout the meal, whether they’d recommend it to a friend, and provide
opportunity tocomment.
 It can help you assess the success and popularity of your menus.
Q35: Describe three ways you could adjust menus based on feedback and profitability.
 Remove menu items that are unpopular and replace them with more popular ones
trialled as specials.
 Improve menu items according to consistent customer feedback so you’re
continuouslyimproving dishes.
 Replace unprofitable menu items with ones that provide higher yield and are more
profitable.
 Change prices of unprofitable menu items so that they’re more profitable.
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ASSESSMENT C – PROJECT
INSTRUCTIONS (for assessments not embedded within the LMS)

 The assessment must be written using an industry standard software package such as Microsoft
Word, Excel, PowerPoint, etc.
 Name the file using the assessment task number and then save your file.
 Ensure your submission identifies the unit code and title, the assessment task number and the name
of the assessment at the top of the page. Alternatively, you may place this information in the
document header.
 Add your name and student number to the header or footer on every page.
 On completion, submit your assessment to your assessor via the LMS.
Learner assessment guide and evidence

This assessment requires you to identify customer preferences, and plan, cost and write an à la
carte seasonal menu.
You are required to do the following.
 Complete Tasks 1, 2, 3, 4 and 5 in Assessment C.

 Describe your workplace or training environment’s style.
 Develop a customer profile for your workplace or training environment.
 Identify customer preferences in your workplace or training environment.
 Develop and cost a seasonal à la carte menu that incorporates ethnic food preferences of customer
groups.
 Format and print the à la carte menu.
 Develop and determine a selling price for a table d’hote menu.
 Answer all the questions.
 Attach organisational information to this assessment when requested within each task.
 Use the list in the Learner task checklist provided when submitting your assessments. Do not submit
your work until you have completed all parts of the checklist.
Task 1: Identify customer profile

 Research information about your workplace or training environment and customers.
 Sources of organisational information could include manual documentation, computerised records and
reports, and your colleagues, management or other staff.
 Complete all tables.
 Attach copies of organisational information used to identify customer preferences.
14 2016 Edition
Q1: Research information about your workplace or training environment’s cuisine, menu and
service style.
Category Organisational information

Modern Australian
Style of cuisine
Buffet
Menu style
Buffet
Service style
Entree, Main and dessert

Sequence of courses
Q2: Develop a profile of your workplace or training environment’s customers. List the sources
of organisational information you used to develop this profile.
Profile Profile information Sources of

category customer
profile
information
20 to 30 Customer feedback
Age range
forms
Male and female
Gender
Low
Income level and/or
buying power
Multicultural
Social and cultural
background
Q3: Based on your current menu, what are your customers’ food preferences? Use
organisational documents, POS or other computer systems and manual or computerised
reports to complete the table.
If your workplace or training environment’s menu does not match the headings provided,
please modify heading to reflect your menu structure. Attach one copy of each type of
organisational information used to identify customer preferences to this assessment.
Food preferences Organisational information

First course / Main course / Dessert / sweet
entrée meal item
Highest selling / most Gnocchi Grilled beff steak Creme brulee
popular menu item
Lowest selling / least Tumeric Pilaff Chargrilled tuna Apple cobbler

popular menu item
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Task 2: Develop a seasonal à la carte menu (background

information)
 You can choose to develop a seasonal à la carte menu for your workplace or training organisation, or
use the scenario information provided.
 If choosing to develop a menu for your workplace or training environment, it must have appropriate
and adequate equipment, facilities and staff for this menu style. For example, if you work in a café or
fast food establishment then it will be difficult to create an à la carte menu for this task because you
don’t offer this type of food.
 Complete all tasks.
Scenario information
You are developing a new winter à la carte dinner menu for Ashton’s, a casual dining restaurant
that seats 60 customers. The menu items are presented under four sections: starters, entrée,
main course and desserts. All meals are served plated to the table by service staff. The
restaurant caters mainly for adults ranging from 25 to 45 years old. It’s located in a middle-class
area with a significant population of office, business and management professionals. The
population is very culturally diverse, predominantly European and Asian cultural backgrounds.
The restaurant owners have noticed a steady trend towards customers preferring healthier meal
options (mainly low-fat, low-sugar options) and increasing requests for vegetarian menu
options.
Customers do not tend to spend more than one and a half to two hours in the restaurant during
dinner service. On average, 70% of customers order two courses: entrée/starter and main
course or main course and dessert. Only 20% order three courses.
The current menu is broken down into four sections.

 Starters – snacks, dips, shared platters, breads, etc.
 Entrées, salads and light meals
 Main course
 Dessert
The menu style is modern Australian with dishes from a wide variety of cuisines, including
Malaysian, Chinese, Thai, Italian and Greek. Some dishes offered during the winter months are
influenced by German and Hungarian cuisines.
Prices range from $10 to $15 for starters, $12 to $18 for entrées, $22 to $35 for main course
and $10 to $15 for desserts. The restaurant has found that customers are resistant to dishes
outside of these price ranges unless they can see value for money, or the dish is rare or unique.
There are five staff rostered in the kitchen most nights of the week: the chef, two cooks (two
years’ and five years’ experience post-apprenticeship), one second-year apprentice and a
kitchen hand. The following equipment is available in the restaurant kitchen.
Large equipment Small

equipment
 Two ovens  Food
 Four open-range stove-top burners (one is a wok burner) above one oven processer
 One griddle and two open-range stove-top burners above the second oven and blender
 One salamander  Microwave
 One double-vat deep fryer oven
 One combi oven (convection and steam)  Slicer
 One 20 litre floor-mounted planetary mixer  Mincer
 Walk-in coolroom, dry store area and large double-door freezer  Pasta
16 2016 Edition
Large equipment Small

equipment
 Hot bain-marie with under-display plate warmer machine
 Cold bain-marie with under-display refrigeration cabinet
Task 2.1 Develop a seasonal à la carte menu
 Brainstorm or research a range of ideas for your menu. Make sure you include at least one seasonal
dish.
 Develop a rough draft of your menu.
 Go to your course files and open SITHKOP002 Menu checklists template and assess the feasibility of
at least six dishes by completing the Feasibility checklist. Choose dishes from a variety of courses
within the menu.
 Using the same template assess the culinary and nutritional balance for each dish evaluated in the
previous task and complete the Culinary and nutritional balance checklist.
 Finally, assess the feasibility and balance of the overall menu by completing the Menu evaluation
checklist.
 Modify your draft menu (if necessary) to overcome any issues identified when checking feasibility and
balance.
 Prepare, cook and present at least two dishes on your draft menu. You can use two dishes from your
feasibility study list if you wish. You do not have to prepare dishes personally; other members of the
culinary team can do so under your direct supervision.
 Discuss the merits of each dish with relevant personnel, such as colleagues, service or culinary staff,
supervisors and managers. Please attach photos of finished dishes.
 Ask members of the evaluation panel to complete an evaluation feedback form for all dishes presented
to the evaluation panel. Photocopy the evaluation form provided as many times as necessary.
 Discuss your draft menu and the results of your feasibility and dish evaluation testing with relevant
personnel and/or your trainer. Ensure you gain approval for your proposed menu before continuing
with Task 3.
 Attach copies the following documents to your completed assessment.
 Menu or dish research and evaluation information.
 Draft menu.
 Photos of your sample dishes.
 A minimum of two evaluation feedback forms completed by participants in the evaluation
process.
 Information, recipes and your draft menu will be required to complete Task 3.
 Submit all completed checklists, tables, evaluation forms, photos, documents and required tasks for
Task 2 to your assessor at the completion of Assessment C.
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SITHKOP002 PLAN AND COST BASIC MENUS
Task 2.2: Question and answer

Q1: What issues did you identify when checking feasibility of your dishes?
When I design the menu simple and easy to cook dishes for selectively.
Q2: What issues did you identify when checking the culinary and nutritional balance of your
dishes and menu?
NO any vegetable in my dishes and menu.
Q3: What dishes (if any) had to be modified or changed as a result of your evaluation
process?
NO, I think it’s perfect for me.
Q4: Briefly explain how this menu meets the preferences of your customer profile.
Simple, easy and quick food is thos place the customers preferences.
Q5: List the seasonal dishes you have included in your menu. Explain why they are suitable
for a winter menu.
Myseasonal dish is poached pear. Selling in winter time. Only winter the pears belong to
the right taste and flavor.
Q6: What dishes on your menu originate from other cuisines or cultures? List the dishes and
their cuisine, country or culture of origin.
The Tumeric pilaff is India dish in my menu.
Q7: Summarise the responses and feedback obtained from your evaluation panel. Include
positive, negative and constructive comments made about dishes and the menu by panel
members.
Positive: all dishes easy to make, save many preparation process.
Negative: not balance of dishes and menu (some vegetable dishes is better)
Constructive: every season meeting for adjustment menu.
Q8: What changes did you make to the menu and selected dishes based on their feedback
and comments?
We will on nextseason menu add vegetable dishes.
18 2016 Edition
Task 3: Cost menu

 Itemise the components of all dishes on your à la carte menu. They can be listed manually or using
computer technology such as spreadsheet software.
 Research costs for all components to enable you to determine costs and selling prices. Information
can be obtained from your workplace or training organisation’s purchasing staff or organisational
purchasing documentation, by contacting suppliers directly or using your internet search engine.
 Calculate portion yields for all raw ingredients for all dishes on your à la carte menu.
 Go to your ‘Course files’ and open SITHKOP002 Recipe costings and manually calculate
the portion yields and costs of raw ingredients for at least one dish. Alternatively, you can
use your workplace or training environment’s standard format. Show the formulas used,
your calculations and results for each component of the dish. Save your file.
 All other dishes on the menu can be calculated manually or using computer technology
such as spreadsheet software.
 Use the SITHKOP002 Raw ingredient yield test percentages table provided in your course
files or your workplace or training organisation’s standardised yield test percentages when
calculating costs for all raw ingredients. If yield percentage is not available, use most
similar ingredient percentage.
 Calculate the total cost per portion for all dishes on your menu. Remember to include costs for all
components of a dish.
 Determine selling prices for all menu items.
 If developing a menu for your workplace or training organisation, use their mark-up,
standard food cost percentages (SFC%) or profit margins to determine the selling price.
 Ashton’s SFC% ranges are 25 to 30% on starters and entrées, 30 to 35% on main
courses, 15 to 20% on fruit-based desserts and 27 to 32% on all other desserts.
 Calculate the menu price for one menu item manually, showing all formulas, calculations
and results.
 All other menu items can be calculated manually or using computer technology such as
spreadsheet software. Show how the menu price changes depending on the SFC% used.
 Print out all calculations completed using computer software packages (for example, spreadsheets).
 Your menu and the results of your pricing calculations will be required to complete Task 4.
 Attach copies of the following documents to your assessment.
 Your itemised recipe components list.
 A sample of documents or research used to provide purchase costs for recipe
components.
 All documents containing manual and computerised yield, cost and selling price
calculations to your assessor at the completion of Assessment C.
19

Q1: Assess the cost-effectiveness of your menu items. Which items are within the price
ranges for current menu courses? Which items are not?
Menu items within current price Menu items NOT within current
range price range
All menu items are within price range. none
Q2: Choose one dish that is not within the current menu price range. Describe any changes
you can make to the recipe and its ingredients to ensure the dish’s selling price is within
the business’s current price range while still maximising profitability.
None of dishes aren’t within the currentmenu price range.
Q3: Which dish is the least profitable on your menu? Why is it the least profitable?
Cream brulee is this season promotion selling. We using special price sell got the more
customers.
Q4: List the four most profitable dishes on your menu.

Chargrilled Tuna, Pork sapre Ribs, Grilled beff stesl and Garlic prawns. All is low cost with
high profitable.
20 2016 Edition
Task 4: Write menu content

 Complete all tasks.
 Write menu content for all dishes on your menu.
 Make sure your menu content:
 is descriptive and creatively expressed
 appeals to the customer base
 fits business’s service style
 promotes sales
 uses correct names or terminology for styles of cuisine, dishes, cooking methods and
ingredients.
 Use computer technology to format your menu so it is presentable to customers and meets
organisational standards.
 Print out the menu and attach to your assessment.
 Answer all questions.
 Submit all responses to questions, research, documentation, manual calculations, printouts, draft and
completed menus required in Tasks 1, 2, 3 and 4 to your assessor.
Task 4.1 Question and answer

Q1: Describe how you will present the menu to customers, for example, folders, covers,
boards or binding. Include details of colour schemes, pictures, icons, logos, symbols and
other decorative items.
The menu design used the Taiwan icon and 101 building picture to macth our restaurant
name with some cute things.
Q2: Explain why you think this method of presentation is appropriate for the style of menu and
restaurant.
Many foods in my hometown. Some political reasons then many people don't know where
and what is Taiwan. use some simple picture and icons to easy explanation.
21
Task 5: Prepare and cost a table d’hote menu

 Develop a table d’hote menu for your workplace, training organisation or the Ashton’s restaurant
scenario provided in Task 2.
 The table d’hote menu should include three choices within each course.
 The table d’hote menu can be developed using menu items from the à la carte menu developed,
costed and written for Tasks 2, 3 and 4.
 Alternatively, you can develop a menu using new recipes. All new recipes must be costed using the
same formulas and techniques used to cost the à la carte menu in Task 3. Descriptions for each menu
item must be written following the menu content parameters outlined in Task 4.
 The menu should meet the following parameters.
 Include a balanced variety of dishes.
 Include at least one vegetarian option in each course.
 A maximum SFC% of 30% for the overall menu.
 Determine a selling price for the menu. The menu should be priced between $45 to $60.
 Use computer technology to format your menu. The table d’hote menu must meet the following
criteria.
 Able to be inserted into the à la carte menu.
 Selling price for the menu clearly displayed.
 Presentable to customers and meets organisational standards.
 Print out the menu and attach to your assessment.
 Submit any research or documentation, all manual or computerised calculations, and the draft and
completed table d’hote menu to your assessor.
22 2016 Edition
Learner task checklist

 To be completed by the learner.
 This is a tool to assist you when submitting your assessment tasks.
Have you
complete
You must complete the following tasks for this d this
assessment task?
Yes No
Task 1: Identify customer profile
Respond to all questions. V
Task 2: Develop a seasonal à la carte menu

V
Research and develop a draft menu.
V
Complete the feasibility checklist for at least six dishes on the draft menu using
SITHKOP002 Menu checklists template or your own template.
V
Complete the culinary and nutritional balance checklist for the selected six
dishes using SITHKOP002 Menu checklists template or your own template.
V
Complete a menu evaluation checklist for the full draft menu using
SITHKOP002 Menu checklists template or your own template.
V
Establish an evaluation panel and evaluate at least two dishes from the menu.
V
Obtain completed evaluation forms from at least two members of the evaluation
panel for all dishes presented to the panel.
Attach copies of the following documents to your assessment. V

 Menu or dish research and evaluation information.
 Draft menu.
 Photos of your sample dishes.
 A minimum of two evaluation feedback forms completed by participants
during the evaluation process.
23
Have you
complete
assessment task?
Yes No
Task 3: Cost menu

V
Manually calculate the portion yields and costs of raw ingredients for at least
one dish. Submit SITHKOP002 Recipe costings table.
V
Calculate the portion yields and costs of raw ingredients for all other dishes
manually or using computer technology.
V
Calculate the total cost per portion for all dishes on your menu. Remember to
include costs for all components of a dish.
V
Determine selling prices for all menu items.
V
Respond to all questions.

 An itemised recipe components list.
 A sample of documents or research used to provide purchase costs for
recipe components.
 All documents containing manual and computerised yield, costs and selling
price calculations.
Task 4: Write menu content
V
Write menu content for all menu items.
V
Format and print menu with all prices that meets required standards.
24 2016 Edition
Have you
complete
assessment task?
Yes No
Task 5: Prepare and cost a table d’hote menu
V
Develop a table d’hote menu.
V
Determine selling price for the menu.
V
Submit any research or documentation, all manual or computerised
calculations, and the draft and completed table d’hote menu to your
assessor
25
ASSESSMENT D – PROJECT

document header.

This assessment requires you to plan, cost and write a buffet, degustation and cyclical menu.
 Complete Tasks 1, 2 and 3 in Assessment D.

 Develop and cost three menus: buffet, degustation and cyclical.
 Format and print each of the menus.
 Determine a selling price for each menu.
 Attach organisational information to this assessment when requested within each task.
Task 1: Develop and cost a degustation menu

You work in a conference centre and a large national corporation is holding their annual
management event at your venue soon. The first day is allocated to a full-day board of directors
and executive management meeting. The event organiser has asked for a set degustation menu
to be served for lunch.
Their brief includes the following requests.
 Eight to ten courses.

 At least 70 to 80% of courses to be savoury with the balance sweet, dessert-style dishes.
 At least four meat-based dishes in the savoury courses.
 A consistent theme to the menu – preferably dishes that reflect a style of cuisine or country.
 Dishes are not to be heavily spiced, for example, extensive use of hot chillies.
 Each course is to be served on platters with four portions on each platter. Diners will serve themselves
a portion from the platter.
 There will be 40 guests for lunch.
 Research and prepare a degustation menu based on the client’s preferences and requests.
 Itemise the components of all dishes in your menu. They can be listed manually or using computer
technology such as spreadsheet software.
 Calculate portion yields for all raw ingredients for all dishes on your à la carte menu.
 All dishes on the menu can be calculated manually or using computer technology such as
spreadsheet software.
26 2016 Edition
 Use the Raw ingredient yield test percentages table provided in your course files or your
workplace or training organisation’s standardised yield test percentages when calculating
costs for all raw ingredients. If yield percentage is not available, use most similar
ingredient percentage.
 Determine selling price for the menu. This price will be presented to the event organiser with the menu
for final approval.
 The conference centre aims to achieve a SFC% of between 27 to 32%.
 All menu items can be calculated manually or using computer technology such as
spreadsheet software. Show how the menu price changes depending on the SFC% used.
 Prepare a menu for the event. It will be placed on the table above each guest’s place setting. It must
include the name of each dish and a description of the dish. The description should be appealing and
use correct names or terminology for styles of cuisine, dishes, cooking methods and ingredients listed
in the description.
 All documents containing manual or computerised yield, cost and selling price calculations
to your assessor at the completion of Assessment D.
 The final formatted version of your degustation menu.
 Submit all completed menus, calculations, manual or computer-printed documents and required tasks
for Task 1 to your assessor at the completion of Assessment D.

Q1: How has the client’s requests and customer preferences influenced your menu planning
decisions?
Client have asked me the number of menu, taste and theme planning on these requests.
Q2: What changes did you have to make to your draft menu and recipes to ensure you met
the conference centre’s SFC% for buffet menus?
Some menu I had to change the ingredients to meet SFC% cheaper then draff ingerdient.
27
Task 2: Develop and cost a buffet menu

Day two of the annual management event is a series of seminars, workshops and guest
speakers for all executive and senior management of the corporation. A buffet dinner is planned
for that evening.
Their brief for the buffet dinner includes the following requests.
 A plated cold entrée to be served at the table. This can be an individually plated meal or a shared
platter.
 Main course and dessert courses served from the buffet.
 A variety of hot and cold options provided for the main course.
 At least one hot vegetarian main course option.
 Dessert can include hot options but is not a mandatory requirement.
The organiser anticipates 250 guests for dinner on tables of ten to 12.
 Research and prepare a buffet menu based on the client’s preferences and requests.
 Calculate portion yields for all raw ingredients for all dishes on your buffet menu.
 Use the ‘Raw ingredient yield test percentages’ table provided in your course files or your
 Determine selling price for the menu. This price will be presented to the event organiser with the menu
for final approval.
 The conference centre aims to achieve an overall SFC% of 28% for buffet menus.
 All menu items and the overall menu price can be calculated manually or using computer
to your assessor at the completion of Assessment C.
 The final formatted version of your degustation menu.
28 2016 Edition
Task 3: Develop and cost a cyclical menu

Your work in an aged-care facility. You have to prepare a three-week cyclical menu for the
residents for breakfast, lunch and dinner. There are 150 residents in the facility.
Breakfast includes a standardised range of cereals, juices, fruits and toast that are served every
day. You only need to plan for one hot breakfast item. Hot egg-based breakfast items are limited
to a maximum of four times in one weekly cycle. Only 50% of residents eat the hot breakfast
option.
Lunch is the main meal of the day. It consists of one entrée, a choice of two main courses and
one dessert.
Dinner is a lighter meal consisting of an entrée (often soup), a light, snack-style main meal and
a fruit-based dessert. Portion sizes for the dinner main course are smaller than for lunch.
The following factors must be considered when planning your cyclical menu.
 Menu items must be able to be prepared in bulk.

 The facility has set meal times. All meals must be able to be plated and served at that time.
 Some residents eat in their rooms. These meals are plated first, placed in insulated covers, arranged
on pre-set trays and sent by trolley to their rooms.
 Many residents cannot eat very hard or crunchy items, such as whole nuts.
 Residents tend to eat smaller portion sizes. On average, portions are 20% smaller than normal. For
example, if the standard portion for beef casserole is 250 g, residents are served a 200 g portion. A
recipe that yields ten standard 250 g portions will yield 12.5 200 g portions.
 Menu items must be nutritionally balanced across a day and weekly cycle. Fruit, vegetables and
sources of fibre and calcium are important components in the residents’ diet.
To keep costs down, the facility’s management encourages the use of frozen, pre-prepared or
convenience foods, for example, use of powdered soup bases. The facility has a budget of $18
per day per resident for your menu. The costs for standard breakfast items (cereals, juices, etc.)
are not included in this price. This target does not have to be achieved on a daily basis as long
as it averages out within each week period of the three-week cycle.
The facility’s kitchen has limited space and facilities. The following equipment is available.
Large equipment Small equipment

 One commercial oven  Food processer and
 Four open-range stove-top burners above the oven blender
 One salamander  Microwave oven
 One combi oven (convection and steam)  Pots, pans, frypans,
 One single-vat deep fryer stockpots, etc.
 One bench-mounted planetary mixer
 Small walk-in coolroom, open shelving dry store area and single-
door freezer
 Hot bain-marie with under-display plate warmer
 Research and prepare a draft cyclical menu based on resident preferences and the facility’s
requirements. Print this draft to submit later.
29
Remember to consider convenience options as a replacement for fresh and raw ingredients.
 Calculate portion yields for all raw ingredients for all dishes on your cyclical menu.
 Use the Raw ingredient yield test percentages table provided in your course files or your
components of a dish and to adjust portion sizes according to residents’ needs.
 Determine total cost per day for the menu.
 All menu items and the overall menu price can be calculated manually or using computer
 Revise your menu if necessary to ensure you meet budgetary constraints. Recalculate costs for any
new or adjusted menu items.
 Format your cyclical menu in preparation of presentation to the facility manager and accountant. This
menu should include portion costs for each dish and daily costs per resident.
to your assessor at the completion of Assessment C.
 The draft and final formatted version of your cyclical menu.

Q1: What items in your initial draft menu did you have to replace or modify to meet the
budgetary restrictions of the aged-care facility?
If meet the budgetary od the aged care. Must change some ingredients. Because some
ingredients in not cheap. For example use frozen fish to cook.
30 2016 Edition

Have you
complete
assessment task?
Yes No
Task 1: Develop and cost a degustation menu
V
V
Calculate the portion yields and costs of raw ingredients for all dishes manually
or using computer technology.
V
V
V
V
Format and print menu that meets customer and organisational standards.
V
31
Have you
complete
assessment task?
Yes No
Attach copies of the following documents to your assessment.

recipe components.
 All documents containing manual and computerised yield, costs and selling V
price calculations.
 Formatted menu with menu descriptions.
Task 2: Develop and cost a buffet menu

V
V
V
V
V
V
Format and print menu that meets required standards.
32 2016 Edition
Have you
complete
assessment task?
Yes No

recipe components.
price calculations.
 Formatted menu with menu descriptions.
Task 3: Develop and cost a cyclical menu

V
V
V
V
V
V
Format and print menu appropriate for presentation to the facility manager and
accountant.
V
33
Have you
complete
assessment task?
Yes No

recipe components.
price calculations.
 Formatted menu with portion and daily costings.
34 2016 Edition
ASSESSMENT E – PROJECT

document header.

This assessment requires you to evaluate the success of a menu.
 Complete Task 1 in Assessment E.

 Attach organisational information to this assessment when submitting the assessment.
Task 1: Obtain feedback

 Obtain feedback on a menu you have developed for your workplace or training organisation. You must
seek feedback from at least two sources. Sources include the following.
 Customer satisfaction discussions with:
• customers
• employees during the course of each business day.
 Customer surveys.
 Improvements suggested by:
• customers
• managers
• peers
• staff
• supervisors
• suppliers.
 Regular staff meetings that involve menu discussions.
 Seeking staff suggestions for menu items.
 Document the results of your feedback.
 Take minutes or record formal meeting discussions.
 Collate and summarise customer survey results.
 Document verbal feedback obtained through informal discussions with customers,
managers, supervisors, staff, peers or suppliers.
35
 Evaluate the success of menu items by evaluating sales data. Sources include the following.
 Manual customer accounts, kitchen order dockets or waiters’ dockets.
 Computerised customer order forms.
 Computerised reports such as service period or daily sales figures for menu items.
 Compare sales data indicating the performance of menu items against customer and other feedback
information.
 Identify any changes required to be made to the menu or individual menu items based on feedback
and sales data.
 Submit the following documentation (where applicable) with your assessment.
 Summaries of customer survey results.
 Summaries of formal and informal discussions, including meetings and verbal
discussions.
 Summaries of sales data for the menu and menu items, for example, daily or weekly
summary reports, or X/Z reads from cash registers or POS systems.

Q1: Why is it important to seek feedback and evaluate the success of a menu and individual
menu items?
Q2: Which menu items regularly record the highest number of sales?
Q3: Do these items also regularly receive positive feedback and customer satisfaction ratings
from customers? Why/why not?
Q4: Are your highest-selling menu items the most profitable items on your menu?
Q5: Are the menu items you obtain the most positive feedback about from customers the most
profitable items on your menu?
36 2016 Edition
Q6: If you answered yes to both Q4 and Q5, briefly discuss how this impacts the food outlet’s
overall profitability.
Q7: If you answered no to both Q4 and Q5, briefly discuss how this impacts the food outlet’s
overall profitability.
Q8: What menu items regularly record the lowest number of sales?
Q9: Do these items receive positive or negative feedback and comments from customers?
Briefly summarise the type of feedback obtained.
Q10: Are your lowest-selling menu items the most profitable or least profitable items on your
menu?
Q11: Are the menu items you obtain the most negative feedback about from customers the
most profitable or least profitable items on your menu?
Response can be most profitable or least profitable. Explanation of response is not
required.
Q12: If you answered most profitable to both Q4 and Q5, briefly discuss how you think you
can increase the popularity of this dish to increase sales and therefore revenue.
Q13: If you answered least profitable to both Q4 and Q5, briefly discuss how you can adjust
the menu or menu item(s) to improve popularity, sales and customer satisfaction.
37

Have you
complete
assessment task?
Yes No
V
Submit the following documentation (where applicable) with your assessment. V
 Summaries of customer survey results.

 Summaries of formal and informal discussions, including meetings and
verbal discussions.
 Summaries of sales data for the menu and menu items, for example, daily or
weekly summary reports, or X/Z reads from cash registers or POS systems.
38 2016 Edition

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SITHKOP002 PLAN AND COST BASIC MENUS – Project

ASSESSMENT A – MULTIPLE CHOICE

1. Which statement most accurately describes a customer profile?

2. Why is it important to analyse the food preferences of your customer base?

5. What’s the most effective way to analyse customer preferences?

8. What must you itemise to accurately cost a menu?

13. Which is the correct name for a style of cuisine?

14. Why is it important to use descriptive writing in your menus?

ASSESSMENT B – SHORT ANSWER

SECTION 1: IDENTIFY CUSTOMER PREFERENCES

Week ending Seared Deep-fried Grilled Ceviche

SECTION 2: PLAN MENUS

Q8: What type of menu would suit a wedding reception?

Q9: What type of menu would suit a prison?

SECTION 3: COST MENUS

Edible portion quantity (EPQ) 6 kg

Usable trim weight 2.5 kg

Waste trim weight 1.5 kg

Usable trim weight ÷ APQ ×100 = usable trim %

Ingredients Qty Unit Purchas Purchase Cost

Dish Sectio Portion Food Food Raw Adjusted

Profiteroles Pâtissier Dessert $3.08 32% $9.62 $9.75

Brandy snap Pâtissier Dessert $2.11 22% $9.59 $9.50

SECTION 4: WRITE MENU CONTENT

Q26: Use your creativity to promote sales.

SECTION 5: EVALUATE MENU SUCCESS

Q34: What is a customer survey and how can it help you?

INSTRUCTIONS (for assessments not embedded within the LMS)

Learner assessment guide and evidence

You are required to do the following.

 Complete Tasks 1, 2, 3, 4 and 5 in Assessment C.

Task 1: Identify customer profile

Category Organisational information

Entree, Main and dessert

Profile Profile information Sources of

Food preferences Organisational information

Lowest selling / least Tumeric Pilaff Chargrilled tuna Apple cobbler

Task 2: Develop a seasonal à la carte menu (background

The current menu is broken down into four sections.

Large equipment Small

Large equipment Small

Task 2.2: Question and answer

Task 3: Cost menu

Task 3.1: Question and answer

Q4: List the four most profitable dishes on your menu.

Task 4: Write menu content

Task 4.1 Question and answer

Task 5: Prepare and cost a table d’hote menu

Learner task checklist

Respond to all questions. V

Task 2: Develop a seasonal à la carte menu

Attach copies of the following documents to your assessment. V

Respond to all questions. V

Task 3: Cost menu

Attach copies of the following documents to your assessment. V

Respond to all questions. V

INSTRUCTIONS (for assessments not embedded within the LMS)

Learner assessment guide and evidence

You are required to do the following.

 Complete Tasks 1, 2 and 3 in Assessment D.

Task 1: Develop and cost a degustation menu

Their brief includes the following requests.

 Eight to ten courses.