SITHKOP002_Assessment 1 ANSWER.docx - SITHKOP002 PLAN AND...

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SITHKOP002 PLAN AND COST BASIC MENUS – ProjectASSESSMENT C – PROJECTINSTRUCTIONS (for assessments not embedded within the LMS)The assessment must be written using an industry standard software package such as MicrosoftWord, Excel, PowerPoint, etc.Name the file using the assessment task number and then save your file.Ensure your submission identifies the unit code and title, the assessment task number and the nameof the assessment at the top of the page. Alternatively, you may place this information in thedocument header.Add your name and student number to the headerorfooter on every page.On completion, submit your assessment to your assessor via the LMS.Learner assessment guide and evidenceThis assessment requires you to identify customer preferences, and plan, cost and write an à lacarte seasonal menu.You are required to do the following.Complete Tasks 1, 2, 3, 4 and 5 in Assessment C.Describe your workplace or training environment’s style.Develop a customer profile for your workplace or training environment.Identify customer preferences in your workplace or training environment.Develop and cost a seasonal à la carte menu that incorporates ethnic food preferences ofcustomer groups.Format and print the à la carte menu.Develop and determine a selling price for a table d’hote menu.Answer all the questions.Attach organisational information to this assessment when requested within each task.Use the list in theLearner task checklistprovided when submitting your assessments. Donot submit your work until you have completed all parts of the checklist.Task 1: Identify customer profileResearch information about your workplace or training environment and customers.Sources of organisational information could include manual documentation, computerisedrecords and reports, and your colleagues, management or other staff.Answer all the questions.Complete all tables.Attach copies of organisational information used to identify customer preferences.© Didasko Digital 20161
SITHKOP002 PLAN AND COST BASIC MENUS – ProjectQ1:Research information about your workplace or training environment’s cuisine, menu andservice style.Individual response based on workplace or training environment.CategoryOrganisational informationStyle of cuisineMenu styleService styleSequence of coursesQ2:Develop a profile of your workplace or training environment’s customers. List the sourcesof organisational information you used to develop this profile.Individual response based on workplace or training environment.ProfilecategoryProfile informationSources ofcustomerprofileinformationAge rangeGenderIncome level and/orbuying powerSocial and culturalbackgroundQ3:Based on your current menu, what are your customers’ food preferences? Useorganisational documents, POS or other computer systems and manual or computerisedreports to complete the table.

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