SITHKOP002- Plan and cost basic menus

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Qualification Number & Name:
SIT30816 Certificate III Commercial Cookery
Unit of Competency Number & Name:
SITHKOP002- Plan and cost basic menus
Assessment Task:
WRITTEN ASSESSMENT
Assessment Due Date:

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Complete all tasks detailed in the following pages
Fill in this assessment cover sheet and submit with your completed assessment task
Sign the declaration
Submit the completed task within the outlined timeframe
Short answers should be between 5 and 20 words.Assessment Criteria:
List the applicable performance and knowledge evidence being assessed by this assessment task.STUDENT ORIGINALITY DECLARATION: Please tick to indicate that you understand the following statements:
I declare that:
□ The attached assessment ismy own work,
except where I have cited the original source (check with your teacher as appropriate citation is different for different courses).For the purposes of assessment, I give the assessor of this assessment permission to:
□ Reproduce my work and provide a copy to another member of staff, and
□ Validate the assessment for its authenticity which may include communicating a copy of my work to a checking service (which may keep a copy of my work on its database for future plagiarism checking).Student Name:Student ID:Student Signature:Date:Assessment Outcome:S NSAssessor Name and Signature:Date:Assessment 1: Written questions
This assessment consists of 9 written questions or tasks to assess your knowledge of planning and costing menus. You must complete them all.
Carefully read and answer the following questions and tasks by writing a response for each question. All tasks and exercises are based on the theory content and recipes contained in your workbook. You may refer to your learning materials.
Once you have completed all questions and tasks, check all responses and calculations.
Questions:Q1.
What are the service style(s) and cuisine(s) used in your workplace? List all that apply and list menu examples which are used for each service style or type of cuisine used:CuisineService StyleMenu examplesQ2.
List 3 sources of information you can use in your workplace to obtain information on customer profile and food preferences:Source of information
1.2.3.Q3.
How would the profit margins and menu type differ in a fine dining establishment compared to a bistro or pub?
What would be cost factors you would need to consider for each of these operations?Bistro, PubFine dining establishment
Menu type and Margins
Menu type and MarginsCost Factors
Cost FactorsQ4.
Complete the following yield tests, calculating the Net yield per Kg and the net portion cost for each commodity based on the net cost per Kg and the portion size per kg provided.Commodity$ / kgTrimmingsNet Yield/ kgNet cost/kgPortions /kgNet Portion Cost/ $VegetablesBeans
2.95
16%3.51
0.100Broccoli
4.85
24%6.38
0.100Carrots
1.40
16%1.67
0.100Cauliflower
5.75
22%7.37
0.100Kohlrabi
4.28
32%6.29
0.100Spinach
10.60
18%12.93
0.100Onions
2.45
14%2.85
0.050MeatSirloin
16.80
26%22.70
0.280Loin of Pork
14.80
14%17.21
0.250Leg of Lamb
8.90
27%12.19
0.250Q5.
Go to the Sydney markets website www.sydneymarkets.com.au and provide an overview of the fruit and vegetables in season relevant to the month you are undertaking this assessment. Select 3 seasonal recipes from the recipe section on that site which could be used for a seasonal 3-course menu:Fruit and Vegetables in SeasonRecipesQ6.
Go to the following 2 websites and identify 6 different trends for food and beverages in Australia for 2016:http://ausfoodnews.com.au/2015/10/21/top-global-food-and-drink-trends-for-2016.htmlhttps://foodmag.com.au/clean-eating-to-be-the-major-food-and-beverage-trend-in-2016/Q7.
Go to the Australia Tourism websitehttps://www.australia.com/en/things-to-do/food-and-drinks/best-restaurants-in-australia.htmlThis website gives information about good restaurants in different Australian cities. The cities are Perth, Darwin, Adelaide, Brisbane, Sydney, Canberra and Melbourne.
Select 3 restaurants
Each restaurant must be in a different city
Look at the information provided for each restaurant that you choose
Use the web link to go to each restaurant’s website
Look at the menu for each restaurantYour task is to create 3 different ethnic menus from the different dishes offered by the three restaurants you have chosen.Restaurant 1Restaurant 2Restaurant 3
Name:
Name:
Name:
Menu 1
Menu 2
Menu 3Q8.
Design a customer questionnaire which you can use to evaluate the following types of menus for your practical assessment.
The questions need to be clear and objective. The questions must be rated from e.g. 1-5 (1 is poor/5 is excellent). Allow a space at the end to permit customers to comment.
Remember, the aim of your questions is to obtain valid feedback and to enable you to make improvements to your menus.à la carte
buffet
cyclical
degustation
ethnic
set
table d’hôte
seasonalQ9.
Customer characteristics vary according to a wide range of factors. Give general examples of how each of the following characteristics will impact on your planning of menus and menu styles in an establishment:Customer CharacteristicImpact on menu planning and menu styleage rangebuying powergenderincome levelsocial and cultural background

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