SITHKOP002 -Plan and cost menus - Assessment Sussu.docx -...

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SITHKOP002Plan and cost menusAssessmentInstructions to Students:
Student name:Suellen PavanUnit descriptionThis unit describes the performance outcomes, skills and knowledge required to plan and cost basicmenus for dishes or food product ranges for any type of cuisine or food service style. It requires theability to identify customer preferences, plan menus to meet customer and business needs, costmenus and evaluate their success.It does not cover the specialist skills used by senior catering managers and chefs to design and costcomplex menus after researching market preferences and trends. Those skills are covered inSITHKOP007 Design and cost menus.TASK A – MULTIPLE CHOICEINSTRUCTIONS:Each multiple-choice question has four responses.You are to answer all questions.There is onlyoneright answer.Which statement most accurately describes a customer profile?
Why is it important to analyse the food preferences of your customer base?
How can you generate new ideas when planning a menu and its dishes?
All menu types can be grouped into four broad menu classifications. What are the four menuclassifications?À la carte, degustation, theme, cyclical.À la carte, table d’hote, banquet, smorgasbord.Table d’hote, à la carte, function, cyclical.CorrectFunction, cyclical, carte du jour, novelty.
What’s the most effective way to analyse customer preferences?
What are three important things to keep in mind when planning a menu?

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Term
Spring
Professor
N/A
Tags
Menu bar, la carte

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