3193743_1_2-sithkop002-project.doc - SITHKOP002‐Plan And Cost Basic Menus Assessment Method 2 – Project‐ Part 1 Instructions for students 1 This

3193743_1_2-sithkop002-project.doc - SITHKOP002‐Plan And...

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SITHKOP002 Plan And Cost Basic Menus Assessment Method 2 – Project Part 1 Instructions for students 1. This assessment requires you to identify customer preferences, and plan, cost and write an à la carte seasonal menu. 2. This assessment consists of 4 tasks. Student must complete these tasks Task 1 Identify customer profle Task 2 Develop a seasonal à la carte menu (background information) and written report Task 3 Cost menu and written report Task 4 Write menu content and written report Task 5 Prepare and cost a table d’hote menu 3. To achieve satisfactory in this assessment, you must satisfactorily complete all the skills listed in the marking guide. 4. Assessor will inform you the submission date for this assessment. It recommends allocating approximately 6 hours for this assessment. 5. You could complete with assessment in computer lab, classroom based, simulated industry environment and self paced. 6. You must use spreadsheet software and word processing software as per the instructions given in the task. (E.g. MS Excel /MS Word) 7. Your assessor will provide you the soft copies of required templates for this assessment 8. Recommended font sizes of the document should range between 10 and 14 and font type should be as Calibri, Arial, Times New Roman or Tahoma 9. On completion, you are required to submit all the parts to your assessor 10. Your assessor will inform you the submission date 11. Ask your assessor, if you do not understand a question. Your assessor cannot tell you the answer he/she may be able to re word the question for you 12. You must use only black or blue pens to complete any document. 13. The additional and specifc instructions are listed under each task Assessment 2 Project / April 2018 Page 1 of 57 KFQ Partners Pty Ltd RTO ID: 21996 | CRICOS: 02999J
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SITHKOP002 Plan And Cost Basic Menus Information To Complete The Project Part 1 1. Describe your workplace or training environment’s style. 2. Develop a customer profle for your workplace or training environment. 3. Identify customer preferences in your workplace or training environment. 4. Develop and cost a seasonal à la carte menu that incorporates ethnic food preferences of customer groups. 5. Format and print the à la carte menu. 6. Develop and determine a selling price for a table d’hote menu. 7. Complete written reports 8. Attach organisational information to this assessment when requested within each task. 9. Use the list in the Learner task checklist provided when submitting your assessments. Task 1: Identify customer profile Instructions to complete the task 1. Research information about your workplace or training environment and customers. 2. Sources of organisational information could include manual documentation, computerised records and reports, and your colleagues, management or other staff.
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