SIT30816 Certificate III in Commercial Cookery

Templates – A2-3
Menus

Dining styles
This is a menu for:

☐a la carte ☐buffet ☐cyclical ☐degustation ☐ethnic ☐set ☐table d’hote ☐seasonal

The organisation’s cuisine style is: ________________________________________________.

Potential dishes
List at least three entrees, three mains and three deserts for this menu. Explain your rationale
for selecting each menu item – what are its merits? How would each menu item match the
needs of your customer group?

Name of dish Rationale/merits How does the dish meet

customer needs?

Entrée 1

Entrée 2

Entrée 3

Main 1

Main 2

Main 3

Desert 1

Desert 2

Desert 3

Templates – A2-3 - SITHKOP002 Plan and cost basic menus| Page 1 of 6

V1.0: May 2021, Approved: QAC
International College of Tasmania Pty Ltd trading as: TasCollege
RTO Code: 45352 | CRICOS Code: 03683K
SIT30816 Certificate III in Commercial Cookery

Balance
Describe how this combination of dishes provides balance to the menu.

Costing
Use Excel, an equivalent spreadsheet package or specialised software package to cost
each menu item by:

 itemising the components of each dish on the menu

 calculating portion yields and costs

 pricing the menu items to ensure maximum profitability (use your organisation’s pricing
formula).

Don’t forget to attach your costings spreadsheets when you submit your work.

The name of the costing file for this menu is: __________________________________________

Consultation
Discuss your potential dishes with a colleague (for the purposes of this assessment, that might
be another person from the group that you work with in your training kitchen). Describe your
discussion – what feedback did the person you met with provide? Did you incorporate their
feedback and how? If you didn’t take their advice on board, why not?

Finalising the menu

Work through the dishes that you are proposing and assess the cost-effectiveness of each
dish. Select the two dishes from each course that provide the highest yields and use those
dishes to finalise your menu. List your final six dishes here.

Entrée 1:

Entrée 2:

Main 1:

Main 2:

Desert 1:

Desert 2:

Templates – A2-3 - SITHKOP002 Plan and cost basic menus| Page 2 of 6

V1.0: May 2021, Approved: QAC
International College of Tasmania Pty Ltd trading as: TasCollege
RTO Code: 45352 | CRICOS Code: 03683K
SIT30816 Certificate III in Commercial Cookery

Menu descriptions
Write a menu description for each of your menu items.

Menu item Menu description

Entrée 1

Entrée 2

Main 1

Main 2

Desert 1

Desert 2

Describe how the language and style used in your menu descriptions will appeal to your
customer base. How is it consistent with the menu style?

Menu formats
Research an appropriate menu format for the service style, cuisine type and menu items that
you have proposed for this menu. Provide two examples (you can print or save samples on-
line, include hard-copy samples or take photographs).

Explain how the samples are appropriate to the customer group and menu style.

File/attachment Explanation
name

Sample 1

Sample 2

Gathering feedback
Gather at least two types of feedback from your customer group about this menu. You must
select the two feedback methods from this list:

Feedback types

 customer satisfaction discussions with:

Templates – A2-3 - SITHKOP002 Plan and cost basic menus| Page 3 of 6

V1.0: May 2021, Approved: QAC
International College of Tasmania Pty Ltd trading as: TasCollege
RTO Code: 45352 | CRICOS Code: 03683K
SIT30816 Certificate III in Commercial Cookery

o customers

o employees during the course of each business day

o customer surveys

 improvements suggested by:

o customers

o managers

o peers

o staff

o supervisors

o suppliers

 regular staff meetings that involve menu discussions

 seeking staff suggestions for menu items.

Describe how you gathered feedback on this menu. What method did you use? What
feedback did you gather? How did you incorporate the feedback? Summarise the changes
that you made.

Templates – A2-3 - SITHKOP002 Plan and cost basic menus| Page 4 of 6

V1.0: May 2021, Approved: QAC
International College of Tasmania Pty Ltd trading as: TasCollege
RTO Code: 45352 | CRICOS Code: 03683K
SIT30816 Certificate III in Commercial Cookery

Customer preferences

Current customer profile

Describe your food business’s current customer profile.

Potential customer profile

Describe your food business’s potential customer profile.

Templates – A2-3 - SITHKOP002 Plan and cost basic menus| Page 5 of 6

V1.0: May 2021, Approved: QAC
International College of Tasmania Pty Ltd trading as: TasCollege
RTO Code: 45352 | CRICOS Code: 03683K
SIT30816 Certificate III in Commercial Cookery

Menu feedback

Analysis
Summarise your analysis of each menu item. What are the trends? How did each menu item
perform over the six months?

Menu item Analysis

Big Brekky

Berry granita with crunchy

granola

Buttermilk pancakes with

caramelised banana

Vegetarian brekky stack

Thick cut raisin toast and

local honey

Croissant with free range

ham and camembert

Ham and cheese toasty

Recommendations
Make three recommendations to improve the customer feedback and profitability for the
Ruby on Main menu.

Templates – A2-3 - SITHKOP002 Plan and cost basic menus| Page 6 of 6

V1.0: May 2021, Approved: QAC
International College of Tasmania Pty Ltd trading as: TasCollege
RTO Code: 45352 | CRICOS Code: 03683K