WK6 SITHKOP002 Student Assessment Tasks.docx - SITHKOP002...

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SITHKOP002 Plan and cost basic menusStudent Assessment TasksGamma Education and Training Pty Ltd RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.1. 05 2021Page 1Student Assessment TasksSITHKOP002 Plan and cost basic menus
Assessment Task 1 InstructionsProvide answers to all of the questions below:1.Describe five sources of information that you could use to find information onyour organisation’s current customer profile and food preferences.
2.Describe each of the following service styles:À la carte
Buffet
Cyclical
Degustation
Seasonal
3.Describe three sources of information that you can use for determining the cost of supplyfor ingredients.
4.Describe the method and formula for calculating portion yields using each of thefollowing tests:Butcher’s test
Standard yield tests

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Term
Two
Professor
sradawabggung
Tags
Menu bar, Soy sauce

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