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Assessment Coversheet & Feedback Form

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FAMILY NAME: Singh FIRST NAME: Niklesh
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STUDENT ID: D C 5 8 7 6
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UNIT CODE: SITHKOP002 CONTACT PHONE NUMBER: 0417374440
UNIT NAME: Plan and cost basic menus EMAIL ID: singhniklesh02@gmail.com
COURSE NAME: cookery DUE DATE: Resubmission
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niklesh singh 28/03/2023

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Version 3.0_February 2019
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11.
SITHKOP002- Plan and Cost Basic Menu
Name- Niklesh singh

nit name- Plan and cost basic menu
Unit code- SITHKOP002
Assessment Guidelines
What will be assessed – Performance Evidence
Duke College (DC) Assessment 2, Jan 2019

CRICOS ID: 02564C Version 2.0
RTO ID: 90681 Page 2 of 44
SITHKOP002 Plan and cost basic menus
Name- Niklesh Singh Id- DC 5876

Unit code- SITHKOP002 Unit name- Plan and cost basic menu
The purpose of this assessment is to assess your ability to complete tasks outlined in
elements and performance criteria of this unit in the context of the job role, and: identify and
evaluate the food preferences of customer groups with differing characteristics and use to
inform menu planning
• develop and cost each of the following menu types based on above information: o à la
carte o buffet o cyclical o degustation o ethnic o set o table d’hôte o seasonal

evaluate success of the above menus by obtaining at least two of the following types of
feedback:
o 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
• develop the above menus within commercial time constraints, demonstrating:
o use of balanced variety of dishes and ingredients
o methods for determining costs of supply for ingredients o methods and formulas for
calculating portion yields and costs from raw ingredients
o methods for responding to feedback and adjusting menus o methods for
achieving desired profit margins, mark-up procedures and rates o use of different
types and styles of menus for dishes or food production ranges.
Place/Location where assessment will be conducted
DC Classroom and DC Training Kitchen
Resource Requirements

RTO ID: 90681 Page 3
Pen, paper, calculator, customer service survey created in Assessment 1-

Computer, MS Excel or similar software, Recipe selection relevant for this unit to cover
all menu types specified in the assessment conditions for “Performance Evidence” in the
current SIT Training Package. Reference for recipes https://www.taste.com.au/ Cookery
for the Hospitality Industry
6th Edition
Textbook Authors: Graham Dodgshun, Michel Peters, David O'Dea,
Riverina Institute of TAFE
Date Published: August 2011
Format: Paperback
ISBN: 9780521156325
All support tool templates for yield testing, calculations and menu balance located in the
assessment tool folder for the unit SITHKOP002.
Instructions for assessment including WHS requirements
You are required to complete each task for this assessment as outlined below, following the
relevant recipes, Work Place Health and Safety practices and Hygiene procedures as
instructed during the training sessions you have participated for this unit of competency. If
more space is required for any answer you may attach a separate page containing your ID
number, your name, unit title, unit code and the assessment task number and attach this
page with the current assessment task before submission or alternatively use the back of
each paper with a clear reference to the relevant question(s). Assessment due date is written
on your timetable.
Ensure you check your work and keep a copy before submitting.
You are encouraged to clarify any tasks, requirements or questions you may have with your
trainer.
Your trainer will provide you with feedback and the result you have achieved.


Assessment 2: Project
Your Tasks:
1. Students must design following menus and cost them all by conducting a menu
analysis for each menu. The essential requirements for each menu are listed below:
 à la carte
 buffet
 cyclical
 degustation
 ethnic  set
 table d’hôte
 seasonal
 The menu must also comprise a balanced range of menu items and must
include: a. Seafood dishes
b. Meat dishes
c. Poultry dishes
d. Vegatarian dishes
e. Gluten free dishes
f. A range of desserts hot and cold
 The menu must comprise of 5 Entrée’s, 5 Mains and 5 desserts
 It must have a range of colours and flavours
Name- Neha Dhyani Id- DC 5887
 The menu must then be costed according to realistic ingredient prices and
portions sizes and ingredient yields. The ingredients within each recipe must
be costed to determine the cost per serve of every menu item on the menu.
This must then be entered into a menu analysis template (section 2 of this
assignment) that the trainer will issue to the student. The menu once
entered into the menu analysis spreadsheet must fall at 30% food cost
percentage or below.
 The menu must be presentable to industry standard in a word document and
should use current industry trends in menu design.
 Once the costings of the menu are entered into the menu analysis
spreadsheet students must determine the average cost per customer of the
entire 3 courses, then must determine the selling price of the function as
price per head. The price per head must take into account that the food cost
percentage at 30% or below.
Answers-
Recipe costing template through google drive has been

attached in the following link
https://docs.google.com/spreadsheets/d/1c7-
3pUlruG3jg25dXjU61c-
j5oEMtVD2/edit?usp=share_link&ouid=10535380093413626187
9&rtpof=true&sd=true


à la carte
Entrée’s
Roast butternut & coconut soup $19.9
Garlic prawns $19.9
Scallops $19.9
Chicken pasta salad$19.9
Avocado lentils salad$19.9
Mains
Char-grilled Chicken with Zucchini and Spring Onions
$42.9
Braised Chicken and Spinach Lentils
$32.9
Black Angus Scotch Fillet (c) $37.9
Grill Barramundi $43.9
Jambalaya rice & a citrus butter sauce $35.9
Desserts
Sticky Fig Pudding $12.9
Gelato $10.9
Vanilla Ice cream $12.9
Peanut Butter Chocolate Mousse
chocolate Avocado Pudding
Buffet menu

Entrée’s
Carrot and Ginger Soup
$19.9
Vanilla poached prawns, mango & avocado salad, lime sorbet, palm
sugar dressing$15.9
Rocket parmesan salad, pears, walnuts, garlic mustered dressing
$15.9
Scallop mornay, mozzarella and parmesan cheese $19.9
Charred garlic asparagus spears on wild roquette leaves topped
with poached egg and shaved parmesan $19.9
Mains
Breast of chicken filled with Persian fetta, confit potato and
saffron sauce $40.9
Crispy pork belly , serve with rice and jue .with green vegetables
$41.9
Farro Bowls with Figs Kale and Goat Cheese. $44.9
Mushroom & potato pave with red wine & tomato sauces $40.9
Seafood salad with prawns and crab meat fresh herbs, carrot ,
cucumber, green paw and wasabi mayo $39.9
Desserts
Lemon posset with biscotti and berries $11.9
Tipsy strawberry $11.9
Strawberry Chiboust tart $11.9
Mango cheese cake $11.9
Crème brulee $11.9


Cyclical menu
Entrée’s
Crispy Chicken $16.9
Lemongrass Chicken Skewers $15.9
Caramalised Crispy Pork Belly $15.9
Grilled Prawn Skewers $16.9
Sweet Potato Chips $9.9
Mains
Beef Stir Fried Noodle $18.9
Chicken Stir Fried Noodle $18.9
Pork Stir Fried Noodle $18.9
Veggie Stir Fried Noodle $16.9
Seafood Stir Fried Noodle $21.9
Deserts
$10.9 each
Chilled Rice Pudding
Fresh Orange Pudding
Caramelized Yoghurt Pudding
Banana Split Sweet Yoghurt
Banana Pudding
Degustation menu

Entrees
Chicken Lolipop- $25
Honey Mustard Broccoli Salad (v) - $25
Vegetable Samosa - $21
Prawns Skewers- $19
Tomato Carpaccio - $20
Mains
Lamb Cutlets with Lentil Fried Onion Rice
- $39
Chicken Madras- $56
Grilled Vegetable Pasta - $30
Eggplant parmigiana - $34
Pad Thai Chicken- $42
Desserts
Baked Apricot Desserts- $17
Honey Cheesecake - $19
Dark Chocolate Lava cake - $16
Cheesecake with Peach Syrup- $18
Citrus Cheesecake- $16


ETHNIC MENU
Entrée’s
Orichiette Pasta with Broccoli Sauce
(v) - $13
Vegetarian dumplings (v) - $10
Sweet corn patties - $20
Garlic Sweet potato and chick pea- $15
Tabouli Salad - $13
Mains
Anglo Indian Duck Masala $26
Prawn Malabar (gf) $24
Chicken Tikka Masala (gf) $22
Chicken Korma (gf) (v) $16
\kadai mix veg (gf) (v) $18
Desserts
Gulab Jamun $8
Kulfi (Homemade) (gf) $8
Badami Ras Malai $8
Chocolate Mud Cake $10

Sticky Date Pudding $10


SET MENU
Entrée’s
Twice cooked Adelaide plains pork - $10
Creamy chicken and mushroom- $11
Fried sweet potato and grilled pastrami Salad- $11
Baked eggs in avocado- $13
Tom Kha soup with chicken- $13
Mains
Carved Fleurieu Lamb rump - $22
Green curry chicken - $24
Vegetable Biryani- $26
Lamb Tandoori - $20
Pork Adobo - $22
Deserts
Tiramisu with calibre chocolate & vanilla bean
mascarpone $9
Fennel infused pannacotta with orange candy, puree,
and pistachios $9
Crème Brulee (gf) $9
Pavlova $11
Chocolate Mousse Cake (gf) $11

TABLE D'HÔTE MENU
Entrée’s
Soup Basil & Roasted Tomato, Parmesan Pastry $25
Poached Chicken Ballotine Carrot Textures $25
Roasted Salmon Artichoke, Pickled Lemon Puree, Celery $21
Bonbon Goats Cheese, Squash, parmesan, Hazelnut $19
Smoked Mackerel Potato Salad, Spring Onion $25
Mains
Roasted Hake Pesto, Crème Fraiche Risotto, Baby Spinach $39 “3”
Hour Poached Rump of Lamb Carrot Puree, Roasted Shallot,
Dauphinoise Potato $47
Gressingham Duck Pickled Red Cabbage, Cocotte Potato,
Tenderstem, $39
Jus Wild Mushroom Tart Artichoke, Tenderstem, Mozzarella,
Watercress $44
Breast of Chicken $47
Deserts
Eton Mess Lime & Mint Sorbet $18
Chocolate & Banana Mousse Sultanas, Vanilla Ice Cream $19
Key Lime Pie Blueberry Compote, Lemon Sorbet $16
British Cheese Selection A Selection of Fine Seasonal British


Cheeses $18
Chocolate & Hazelnut Mousse $19
Seasonal menu
Entrée’s
Shelled Pacific oysters, daikon $20
Almond gazpacho, sheep ricotta, capsicum, ice plant $20
Prawn cutlets serve with cocktail sauce and salad $20
Prawn cocktail with iceberg and diced tomato, cucumber and
cocktail sauce (gf) $20
King George whiting, peas, pink peppercorn (v) $20
Mains
Shelled Pacific oysters, Kilpatrick with oyster sauce $40
Jhon dory serve with seasonal vegetable $30
Marinated Whole chicken served with choice of side and sauce
$35
lamb rack ,baby carrots, asparagus and roasted garlic red wine
jue $40
Scotch fillet serve with home made potato rosty and hollandaise
sauce $35
Deserts
Summer Pudding $13
Bitter Chocolate Brownies $13

Low-fat fruitcake $11

Lemon Cake $16
Baked Apricot desserts $13
2. 2 menu analysis’s must be submitted for each menu. An example of the menu
analysis template for the A La Carte menu is provided on the next page. The
trainer must provide students with all 3 templates for their food costings. Once
the student has completed each menu analysis within the excel spreadsheet all 3
must be handed into the trainer with each menu. Attach each of these to this
assessment and all 3 must fall below 30% food cost percentage
(Menu analysis template example for the A La Carte menu is provided on the next page)
The menu analysis sheet comprises of a few different terms as headings for each financial
performance indicator. The definitions for each term of each heading are below:
Menu mix %: Determines the popularity of a dish over a certain time period (can also be
termed as the ‘popularity index’). It is determined by the ‘amount sold’ divided by the ‘total
dishes sold’ then multiplied by 100.
Amount sold: Total amount of each dish sold for a certain time period.
Food cost %: Food cost percentage of an individual food item which is determined by the
‘food cost’ divided by the ‘sales prices’ then multiplied by 100.
Food cost: The cost per serve of each individual food item.
Sales price: The sales price per serve of each individual food item.
Menu cost: The total cost of an individual dish over a certain time period determined by the
‘food cost’ multiplied by the ‘amount sold’.
Menu revenue: The total sales of an individual dish over a certain time period determined
by the ‘sales price’ multiplied by the ‘amount sold’.
TOTAL food cost percentage: The total food cost percentage for the entire menu of a
certain time period. This is determined by the ‘menu cost’ divided by the ‘menu revenue’


then multiplied by 100. This will vary depending on the popularity of each menu item and
will be a key factor in determining the sales prices on your menu to ensure this figure is
below 30%.
à la carte menu analysis

MENU ITEMS MENU AMOUNT FOOD FOOD SALES MENU MENU
MIX % SOLD COST% COST $ PRICE $ COST REVENUE $
$
ENTREES
Roast butternut & 3.55 10 25.13 5 19.9 50 199
coconut soup
Garlic prawns 6.38 18 22.61 4.5 19.9 81 358.20
Scallops 4.61 13 27.64 5.5 19.9 71.5 258.70
Chicken liver tempura 5.32 15 22.61 4.5 19.9 67.5 298.50
with toasted garlic
bruschetta & peri-peri
sauce
Salt and pepper 8.16 23 20.10 4 19.9 92 457.70

calamari
MAINS
Tasmanian Atlantic 8.16 23 23.31 10 42.9 230 986.70
Salmon Fillet

Cape Malay lamb 4.26 12 24.32 8 32.9 96 394.80

curry with fragrant
basmati rice &
traditional sambal
Black Angus Scotch 8.87 25 25.07 9.5 37.9 237.5 947.50

Fillet
Grill Barramundi 6.38 18 25.06 11 43.9 198 790.20
Jambalaya rice & a 10.28 29 23.68 8.5 35.9 246.5 1,041.10
citrus butter sauce
DESERTS
Passionfruit Bacardi 6.67 16 23.26 3 12.9 48 206.40
Slice
Sticky Fig Pudding 6.67 12 23.26 3 12.9 36 154.80
Gelato 6.67 18 22.94 2.5 10.9 45 196.20
Towerbosch 6.67 24 25.16 4 15.9 96 381.60
Plaasbord
Vanilla Ice cream 6.67 26 23.26 3 12.9 78 335.40
Total 282
dishes
sold
TOTAL Food cost 23.88% Totals $1,673.0 $7,006.80
percentage %
Buffet menu analysis

MENU ITEMS MENU MIX % AMOUNT FOOD FOOD SALES MENU MENU
SOLD COST% COST PRICE COST $ REVENUE $
$ $
ENTREES
Vanilla poached prawns, mango & 4.96 14 20.10 4 19.9 56 278.60
avocado salad, lime sorbet, palm
sugar dressing
Rocket parmesan salad, pears, 4.26 12 23.90 3.8 15.9 45.6 190.80
walnuts, garlic mustered dressing


Tuna Sashimi with scallop and crab 4.96 14 21.38 3.4 15.9 47.6 222.60
dumpling with soy dressing
Scallop mornay, mozzarella and 3.19 9 20.10 4 19.9 36 179.10

parmesan cheese
topped with poached egg and shaved 6.38 18 12.58 2 15.9 36 286.20
parmesan
MAINS
Breast of chicken filled with Persian 6.38 18 19.56 8 40.9 144 736.20
fetta, confit potato and saffron sauce
Crispy pork belly , serve with rice and 4.26 12 19.09 8 41.9 96 502.80
jue .with green vegetables
Seared tuna seasoned with sumac, 5.67 16 17.82 8 44.9 128 718.40
green beans, olives, mash, roast
tomatoes and saffron oil.
Mushroom & potato pave with red wine 3.9 11 22 9 40.9 99 449.90
& tomato sauces
Seafood salad with prawns and crab 6.03 17 22.56 9 39.9 153 678.30
meat fresh herbs, carrot , cucumber,
green paw and wasabi mayo
DESERTS
Lemon posset with biscotti and berries 6.67 14 21.01 2.5 11.9 35 166.60
Tipsy strawberry 6.67 18 21.01 2.5 11.9 45 214.20

Strawberry Chiboust tart 6.67 15 25.21 3 11.9 45 178.50
Mango cheese cake 6.67 14 29.41 3.5 11.9 49 166.60
Crème brulee 6.67 12 21.01 2.5 11.9 30 142.80
Total dishes sold 214
TOTAL Food cost percentage % 20.45% Totals $1,045.2 $5,111.60
Cyclical menu analysis

MIX % SOLD COST% COST $ PRICE $ COST $ REVENUE $
ENTREES
Crispy Chicken 8.87 25 20.71 3.5 16.9 87.5 422.5

Lemongrass 12.77 36 18.87 3 15.9 572.4

Chicken Skewers
Caramalised 8.51 24 22.01 3.5 15.9 108 381.60

Crispy Pork Belly
Grilled Prawn 7.45 21 20.71 3.5 16.9 84 354.90

Skewers
Sweet Potato 11.70 33 19.19 1.9 9.9 73.5 326.70
Chips
MAINS
Beef Stir Fried 11.70 33 18.52 3.5 18.9 62.7 623.70
Noodle
Chicken Stir Fried 12.77 36 18.52 3.5 18.9 115.5 680.40
Noodle
Pork Stir Fried 12.06 34 18.52 3.5 18.9 126 642.60
Noodle
Veggie Stir Fried 9.57 27 17.75 3 16.9 119 456.30
Noodle
Seafood Stir Fried 10.99 31 18.26 4 21.9 124 678.90
Noodle
DESERTS
Chilled Rice 6.67 16 18.35 2 10.9 32 174.40
Pudding
Fresh Orange 6.67 12 18.35 2 10.9 24 130.80

Pudding
Caramelized 6.67 18 18.35 2 10.9 36 196.20

Yoghurt Pudding
Banana Split 6.67 24 18.35 2 10.9 48 261.60
Sweet Yoghurt 6.67 26 18.35 2 10.9 52 283.40

Banana Pudding
Total 396
dishes
sold
TOTAL Food cost 18.96% Totals $1,173.2 $6,186.40
percentage %


Degustation menu Analysis

MIX % SOLD COST% COST PRICE $ COST $ REVENUE
$ $
ENTREES
Chicken Lolipop 6.74 19 19.60 4.90 25 93.10 475
Honey Mustard 10.64 30 21.20 5.30 25 159 750
Broccoli Salad
Vegetable Samosa 10.28 29 18.57 3.90 21 113.10 609

Prawns Skewers 10.99 31 22.11 4.20 19 130.20 589
Tomato Carpaccio 9.22 26 17 3.40 20 88.40 520
MAINS
Kadai Mix Veg 9.57 27 17.95 7 39 189 1053
Chicken Madras 5.67 16 16.07 9 56 144 896
Grilled Vegetable 10.28 29 20.00 6 30 174 870
Pasta
Eggplant 12.77 36 19.41 6.6 34 237.6 1224

parmigiana
Pad Thai Chicken 4.96 14 17.38 7.3 42 102.2 588

DESERTS
Baked apricot 6.67 23 20.59 3.5 17 80.5 391
desserts
Honey 6.67 45 15.79 3 19 135 855
Cheesecake
Dark Chocolate 6.67 27 21.25 3.4 16 91.8 432
Lava cake
No churn Balsamic 6.67 24 22.22 4 18 96 432

peach ice cream
Citrus Cheesecake 6.67 36 21.88 3.5 16 126 576

Total 412
dishes
sold
TOTAL Food cost 19.39% Totals $1959.9 $10,260
percentage %

ETHNIC MENU Analysis

ENTREES
Vegetarian Tagine 10.28 29 15.38 2 13 58 377
Vegetarian 10.64 30 15 1.5 10 45 300

dumplings
Sweet corn patties 10.28 29 12.5 2.5 20 72.5 580
Garlic Sweet potato 18.79 53 16.67 2.5 15 132.5 795

and chick pea
Tabouli Salad 9.22 26 15.38 2 13 52 338
MAINS
Anglo Indian Duck 12.77 36 17.31 4.5 26 162 936
Masala
Prawn Malabar 10.28 29 16.67 4 24 116 696
Chicken Tikka 11.70 33 18.18 4 22 132 726

Masala
Chicken Korma 18.79 53 18.79 3 16 159 848
Chicken Korma 5.67 16 16.67 3 18 48 288
DESERTS
Gulab Jamun 6.67 29 18.75 1.5 8 43.5 232
Kulfi 6.67 32 18.75 1.5 8 48 256


Badami Ras Malai 6.67 28 18.75 1.5 8 42 224
Chocolate Mud 6.67 56 20 2 10 112 560

Cake
Sticky Date Pudding 6.67 33 20 2 10 66 330

Total 512
dishes
sold
TOTAL Food cost 17.25% Totals $1288.5 $7486
percentage %
SET MENU analysis

ENTREES
Twice cooked 8.87 25 15 1.50 10 37.5 250

Adelaide plains pork
Creamy chicken and 19.86 56 18.18 2 11 112 616

mushroom
Fried sweet potato 19.15 54 18.18 2 11 108 594
and grilled pastrami
Salad
Baked eggs in 14.18 40 15.38 2 13 80 520
avocado
Tom Kha soup with 12.77 36 15.38 2 13 72 468
chicken
MAINS
Carved Fleurieu 14.89 42 15.91 3.5 22 147 924

Lamb rump
Green curry chicken 15.6 44 16.67 4 24 176 1056
Vegetable Biryani 16.6 47 17.31 4.5 26 211.5 1222
Lamb Tandoori 15.25 43 17.50 3.5 20 150.5 860
Pork Adobo 10.64 30 18.18 4 22 120 660

DESERTS

Tiramisu with 6.67 43 22.22 2 9 86 387

calibre chocolate &
vanilla bean
mascarpone
Fennel infused 6.67 45 22.22 2 9 90 405
pannacotta with
orange candy,
puree, and
pistachios
Crème Brulee 6.67 44 22.22 2 9 88 396
Pavlova 6.67 53 22.73 2.5 11 132.5 583
Chocolate Mousse 6.67 36 22.73 2.5 11 90 396

Cake
Total 638
dishes
sold
TOTAL Food cost 18.65% Totals $1701 $9337
percentage %
TABLE D'HÔTE MENU analysis

ENTREES
Soup Basil & 9.22 26 20 5 25 130 650
Roasted Tomato,
Parmesan Pastry
Poached Chicken 10.64 30 20 5 25 150 750

Ballotine Carrot
Textures


Roasted Salmon 10.99 31 20.48 4.3 21 133.3 651

Artichoke, Pickled
Lemon Puree, Celery
Bonbon Goats 10.99 31 20.53 3.9 19 120.9 589

Cheese, Squash,
parmesan, Hazelnut
Smoked Mackerel 10.28 29 20 5 25 145 725

Potato Salad, Spring
Onion
MAINS
Roasted Hake Pesto, 6.74 19 23.08 9 39 171 741
Crème
Fraiche Risotto,
Baby Spinach
“3” Hour Poached 9.57 27 23.40 11 47 297 1269

Rump of Lamb
Carrot Puree,
Roasted Shallot,
Dauphinoise Potato
Gressingham Duck 12.77 36 17.95 7 39 252 1404

Pickled Red
Cabbage, Cocotte
Potato, Tenderstem,
Jus Wild Mushroom
Tart Artichoke,
Tenderstem
Mozzarella, 9.22 26 23.86 10.5 44 273 1144
Watercress
Breast of Chicken 6.38 18 23.40 11 47 198 846
DESERTS
Eton Mess Lime & 15.96 45 16.67 3 18 135 810
Mint Sorbet
Chocolate & Banana 11.70 33 18.42 3.5 19 115.5 627

Mousse Sultanas,
Vanilla Ice Cream
Key Lime Pie 9.22 26 15.63 2.5 16 65 416

Blueberry Compote,
Lemon Sorbet

British Cheese 12.41 35 16.67 3 18 105 630

Selection A
Selection of Fine
Seasonal British
Cheeses
Chocolate & 16.31 46 18.42 3.5 19 161 874

Hazelnut Mousse
Total 458
dishes
sold
TOTAL Food cost 20.22% Totals $2451.7 $12126
percentage %
Seasonal menu Analysis

ENTREES
Shelled Pacific oysters, daikon 8.16 23 25 5 20 115 460
Almond gazpacho, sheep ricotta, 8.87 25 20 4 20 100 500
capsicum, ice plant
Prawn cutlets serve with cocktail 8.51 24 25 5 20 120 480
sauce and salad
Prawn cocktail with iceberg and 6.38 18 20 4 20 72 360
diced tomato, cucumber and
cocktail sauce (gf)
King George whiting, peas, pink 6.74 19 20 4 20 76 380
peppercorn
MAINS
Shelled Pacific oysters, 12.77 36 22.50 9 40 324 1440
Kilpatrick with oyster sauce


Jhon dory serve with seasonal 8.51 24 26.67 8 30 192 720

vegetable
Marinated Whole chicken 15.60 44 25.71 9 35 396 1540
served with choice of side and
sauce
lamb rack ,baby carrots, 9.22 26 25 10 40 260 1040
asparagus and roasted garlic
red wine jue
Scotch fillet serve with home 10.28 29 22.86 8 35 232 1015
made potato rosty and
hollandaise sauce
DESERTS
Summer Pudding 16.31 46 19.23 2.5 13 115 598
Bitter Chocolate Brownies 11.35 32 19.23 2.5 13 80 416
Low-fat fruitcake 9.93 28 22.73 2.5 11 70 308
Lemon Cake 12.06 34 21.88 3.5 16 119 544
Baked Apricot desserts 12.77 36 19.23 2.5 13 90 468
Total 444
dishes
sold
TOTAL Food cost percentage 22.99% Totals $2361 $10269
%
3. Scenario: You are the head chef at a restaurant and the general manager has
provided you with a report that the food cost percentage for the month is 34%. He
has asked you to find ways to reduce this back to 30% as the restaurant did not
make any profit for the month. Use your menu analysis spreadsheet in the
previous exercise as a guide by changing figures around in order to lower the
TOTAL food cost percentage %. List below all the ways possible that you could
lower the monthly food cost percentage back to within the budget that the general
manager has set you and report this back to your trainer. Also describe how
customer feedback can play a role in determining an ongoing profitable menu
Answer-
Several ways to lower food cost percentages, for examples:
Examine the production specifications to understand what we ar

e
buying.

As an illustration, do we really need a number 1 or a number 2 grade of avo

cado if we are making guacamole? The number one evaluation gets more ex
pensive and isuntarnished on the outside. So feel free to plan the number tw
o evaluation and put some money aside. Simply understand what we are pa
ying for because there are times when the evaluation does matter. Manage
waste- Keep track of all the garbage that our restaurant
produces. We can manage our supply and nutrition cost rate by

keeping an eye on this. At that point, we can also take whatever
actio n we can.
• Track food costs: By keeping an eye on food prices, we can adju
st your menu so that more affordable options are included in yo
ur plans.
• Conduct regular inventory- Direct a stock of our food, drinks, an
d
service supplies once a week in any situation. This motivates us to res
trict
our spending. Additionally, it supports us when we are making reques
ts and prevents us from making too many or too few. We also underst
and how quickly items are used.
Role of customer feedback

in determining an ongoing
profitable menu:-
If a client is happy with the service and food at our restaurant, they will sug
gest it to their friends and family, boost public awareness of it, and post gre
at reviews on media outlets, which will help us draw in a large number of
potential custo mers.
In other words, consumer input may influence how much a restaurant's sale
s increases and how much profit it makes.
Positive customer reviews indicate a want to help many people, which indica
tes output of profit maximisation.


REFERENCES
1. Book resource SITHKOP002
Plan and cost basic menu
2. https://lachlans.com.au
3. http://kitchenwitchery.c
om.au
4. http://www.pullmanpal
mcove.com.au
5. http://www.ariarestaura
nt.com
Observation Checklist: - à la carte Menu

Menu Assessment Criteria Comment S NY

1 Element 1: Identify customer requirements
The type of customer relevant for the menu/establishment is identified
The cuisine style (s) are identified
The menu types used in the establishment are identified
The common popular items sold in the establishment are identified
An indicative pricing structure is provided for the basis of comparison
Element 2: Plan menus
The menu contains the number of dishes/choices as per instruction relevant for the menu type
The dishes provided use a seasonal variety where relevant

The methods of cookery used for the dishes within one menu type provide variety and repetitions are avoided
The colours within dishes and in a menu type are appealing

Dishes within a menu type provide a variety of tastes
Dishes within a menu type provide a variety of different textures
Main dishes or menus provide an acceptable nutritional balance according to Australian Healthy guidelines for adults
The dishes / menu type is/are suitable for the clientele identified in section
1
Element 3: Cost menus
Each commodity is listed in a standard recipe card
The yield test values are establishes in a yield test sheet
The correct methods are used to calculate yields and net costs
Each dish is costed in the standards recipe card


The correct formulas are used for each type of calculation

The food cost for each dish does not exceed 34%
The correct methods for calculating mark-up are used
The profitability/maximum for each dish or menu is identified

All calculations are attached for reference as instructed for each menu type
Element 4: Write menu content
The menu/dish is written in an appealing way, creating interest
Classical garnishes are used correctly according to conventions (e.g. a Wiener Schnitzel must use veal; if pork or
chicken is used it must refer to pork/chicken Schnitzel “Vienna Style”
The key features in each dish/menu are clearly listed

The correct culinary terms are used and explained where relevant
The menu structure is correct in order
The print type/font is clearly legible
Element 5: Evaluate menu success
The menu /dishes is evaluated using evaluation methods outlines in the instructions
The feedback is collated and attached

The feedback is interpreted correctly
A sales analysis ids performed where this is part of the evaluation strategy



Observation Checklist: - Buffet Menu




The dishes / menu type is/are suitable for the clientele identified in section 1








of 15
Cyclical Menu











Observation Checklist: -
Comment S NYS
Degustation Menu
Menu Assessment Criteria




Comment S NYS




Comment S NYS
Ethnic
Menu

Comment S NYS




Comment S NYS

Comment S NYS




Comment S NYS
Table d’hôte Menu

Menu Assessment Criteria




Comment S NYS




Seasonal Comment S NYS
Menu

Comment S NYS




Comment S NYS


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Assessment Coversheet & Feedback Form

FAMILY NAME: Singh FIRST NAME: Niklesh

TO AVOID CONFUSION, PLEASE

UNIT CODE: SITHKOP002 CONTACT PHONE NUMBER: 0417374440

COURSE NAME: cookery DUE DATE: Resubmission

ASSESSMENT NUMBER: 2 GROUP PARTICIPANTS (IF REQUIRED):

*(Please note that it is your responsibility to retain copies of your assessments.)*

STUDENT’S DECLARATION (PLEASE SIGN AND DATE)

niklesh singh 28/03/2023

ACADEMIC STAFF USE ONLY – Feedback Comments to Student

THE ASSESSMENT ATTACHED IS:

Satisfactory Not Satisfactory

Trainer/Assessor’s Name______________________________ Trainer/Assessor’s Signature ______________________________ Date _____________

Name- Niklesh singh

Duke College (DC) Assessment 2, Jan 2019

Name- Niklesh Singh Id- DC 5876

carte o buffet o cyclical o degustation o ethnic o set o table d’hôte o seasonal

Duke College (DC) Assessment 2, Jan 2019

Pen, paper, calculator, customer service survey created in Assessment 1-

Duke College (DC) Assessment 2, Jan 2019

Name- Niklesh Singh Id- DC 5876

Recipe costing template through google drive has been

Duke College (DC) Assessment 2, Jan 2019

Name- Niklesh Singh Id- DC 5876

Duke College (DC) Assessment 2, Jan 2019

Duke College (DC) Assessment 2, Jan 2019

Name- Niklesh Singh Id- DC 5876

Duke College (DC) Assessment 2, Jan 2019

Duke College (DC) Assessment 2, Jan 2019

Name- Niklesh Singh Id- DC 5876

Chocolate Mud Cake $10

Duke College (DC) Assessment 2, Jan 2019

Name- Niklesh Singh Id- DC 5876

Duke College (DC) Assessment 2, Jan 2019

TABLE D'HÔTE MENU

Duke College (DC) Assessment 2, Jan 2019

Name- Niklesh Singh Id- DC 5876

Duke College (DC) Assessment 2, Jan 2019

Low-fat fruitcake $11

Duke College (DC) Assessment 2, Jan 2019

Name- Niklesh Singh Id- DC 5876

à la carte menu analysis

Salt and pepper 8.16 23 20.10 4 19.9 92 457.70

Duke College (DC) Assessment 2, Jan 2019

Cape Malay lamb 4.26 12 24.32 8 32.9 96 394.80

Black Angus Scotch 8.87 25 25.07 9.5 37.9 237.5 947.50

Buffet menu analysis

Duke College (DC) Assessment 2, Jan 2019

Name- Niklesh Singh Id- DC 5876

Scallop mornay, mozzarella and 3.19 9 20.10 4 19.9 36 179.10

Tipsy strawberry 6.67 18 21.01 2.5 11.9 45 214.20

Cyclical menu analysis

MENU ITEMS MENU AMOUNT FOOD FOOD SALES MENU MENU

Duke College (DC) Assessment 2, Jan 2019

Lemongrass 12.77 36 18.87 3 15.9 572.4

Caramalised 8.51 24 22.01 3.5 15.9 108 381.60

Grilled Prawn 7.45 21 20.71 3.5 16.9 84 354.90

Fresh Orange 6.67 12 18.35 2 10.9 24 130.80

Caramelized 6.67 18 18.35 2 10.9 36 196.20

Banana Split 6.67 24 18.35 2 10.9 48 261.60

Sweet Yoghurt 6.67 26 18.35 2 10.9 52 283.40

Duke College (DC) Assessment 2, Jan 2019

(Please note that it is your responsibility to retain copies of your assessments.)

Trainer/Assessor’s Name____________ Trainer/Assessor’s Signature Date _