Answer sheet.docx - Questions 1. Describe five sources of...

Questions
1. Describe five sources of information that you could use to find information on your organisation’s
current customer profile and food preferences.
2. Describe each of the following service styles:
 À la carte
 Buffet
 Cyclical
 Degustation
 Ethnic
 Set
 Table d’hote
 Seasonal
3. Describe three sources of information that you can use for determining the cost of supply for
ingredients.
4. Describe the method and formula for calculating portion yields using each of the following tests:
 Butcher’s test
 Standard yield tests
5. Describe the method and calculation for calculating the total cost of a dish.
6. Describe the method and calculation for calculating the profitability of a dish.
7. Describe the method and calculation for assessing the viability of a dish.
8. Describe the information included in an organisation’s standard recipe card.
9. Describe how each of the following factors might influence your menu planning decisions.
 Age and stage
 Budget
 Tastes and preferences
 Social and cultural background (including any gender considerations)

10. List six elements that you should consider to ensure that your menu is balanced.
11. Describe how each of the following could be used to assess the popularity of menu items:
 Customer surveys
 Popularity indexes
 Sales data
12. Explain how the availability of seasonal produce might influence your menu planning process.
13. List at least two popular food preferences in each of the following categories:
 Contemporary eating habits
 Cultural and ethnic influences
 Popular menu items
 Quick service foods
 Seasonal dishes