SITHKOP002_Project 3.docx - Project 3 instructionsu2013...

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Project 3 instructions– Assess and revise menus Scenario As Manager of the facility who has already conducted feedback sessions with customers and staff on the performance of the eight new menus you introduced, you feel it is time to assess the menus further and take action to revise them so optimum performance is achieved. To supplement your customer satisfaction data, you have extracted sales data from the venue's system that shows for the menus and dishes you are focussing on as the basis for revisions: One menu item (to be identified by you) has proven to have a food cost percentage of 43.7% for the month. One menu item (to be identified by you) has sold only 2 serves over the month being considered. One menu item (to be identified by you) has proved extremely popular selling 673 serves with a food cost percentage of 28.9%. To do list for Projects 3 Criteria Assessed three menus
Identified three menus to be assessed providing rationale for same for each. Named the menu item that had food cost percentage of 43.7% Named the menu item that had sold only 2 serves over the month being considered. Named the menu item that had proved extremely popular selling 673 serves with a food cost percentage of 28.9%. Named three menu items identified by customers as requiring attention of some sort providing rationale for their inclusion in the revision process. I have gotten feedback from customers that following ways. Get Feedback on Live Chat Session. Provide Customer Feedback Forms on our website Measure our customer service performance For Ethic -Stir fried broccoli ethnic $10 -Customers want more veggies beside broccoli etc. Pad Kra pao rice $20 -Customers say, would be nice to have a curry rice etc. -Drew and listed conclusion reached from the feedback received and assessments undertaken providing rationale for same. For set Teriyaki Chicken (previous) -Better with beef, increase the amount a little more etc.
Tofu salad (previous) -Want more ingredients or would be nice to kind of seafood dish etc. For Table D’hote -Reduced purchasing and food cost lower than before. -Revised three menus. -Submitted three revised menus with nine menu item revisions. -Replaced the menu item that had food cost percentage of 43.7% with a dish that was within required food cost percentage parameters providing evidence of food cost calculations and selling price to prove same. -Replaced the menu item that had sold only 2 serves over the month being considered with a dish expected to sell more giving evidence of satisfactory food cost percentage and rationale for its inclusion as a replacement dish. -Showed evidence of using the menu item that had proved extremely popular selling 673 serves with a food cost percentage of 28.9% in two other menus. -Revised three menu items identified by customers as requiring attention of some sort providing evidence of satisfactory food cost percentage and rationale for changes made to the dish on the
menu (Note: the change may be a change to the existing recipe, or a replacement of the previous dish).

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