SITHKOP002_TASK 1 (KNOWLEDGE QUESTION)-converted.docx -...

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SITHKOP002: Assessment Task 1 of 3 (Knowledge questions)QUESTION 1Item 1 of 13Describe five sources of information that you could use to find information on your organisation’scurrent customer profile and food preferences.
QUESTION 2Item 2 of 13Describe each of the following service styles: Describe each of the following service styles:
Cyclical: the cyclical menu is a type that has repeated over in a specific period of times it can bechanged according the restaurant/hotels/sandwich bars/ schools/hostels. This can have severaladvantages as wellE.g.: control cost, improve efficiency, minimise food wastage etc.Degustation: This menu style allows the customer to taste the varieties of house specialitiesspecifically prepared by the chef. the degustation menu served as small portions and its accompaniedwith a wine as well. This can show the skills of the staff and the chef as well. service staff advice theclients each time when they serve the wine with food about how the mis and match goes with thewine.
Ethnic: This is a menu type that can be varied according to the people who is visiting from variouscountries and has various believes about the food they don’t eat.e.g.: in India they are worshipping the cows as a god who is making the food. So, they don’t eat orsell the beef in India. So, in India they don’t have restaurant who selling beef dishes.Set: This set menu is most likely like a A la carte menu. This is a completed meal for a set price in arestaurant or in a café with a limited number of options of courses to chose from. But its usuallycheaper than ordering the dishes from A la Carte menu.Table d'hôte: This is a multi-course meal with only a few choices are charged at a fixed price. Suchmenu types are called as “prix frix” as well. The terms set meals and set menu is also commonlyused. The cutlery in the table is also already set for the customers for each course.Seasonal: this is a menu which is served for the customers according to the seasons, because in mostof the cases there are some meats, food is expensive as well. So, to minimize the food expense theyare introducing the seasonal menu in the restaurant/hotels, and it can be advantage for the owners toattract new customers as well.

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Term
Winter
Professor
N/A
Tags
Fast food restaurant

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