H what was the feedback received and accordingly what

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H. What was the feedback received, and accordingly what should be improved when planning future ethnic menus in the future?
International Institute of Management Pty Ltd T/A American College / International Institute of Management RTO Code: 31897 CRICOS Code: 03149K American college
International Institute of Management Pty Ltd T/A American College / International Institute of Management RTO Code: 31897 CRICOS Code: 03149K Menu Assessment Criteria Comment S NYS S NY S 5 Element 1: Identify customer requirements The type of customer relevant for the menu/establishment is identified The cuisine style (s) are identified The menu types used in the establishment are identified The common popular items sold in the establishment are identified An indicative pricing structure is provided for the basis of comparison Element 2: Plan menus The menu contains the number of dishes/choices as per instruction relevant for the menu type The dishes provided use a seasonal variety where relevant The methods of cookery used for the dishes within one menu type provide variety and repetitions are avoided The colours within dishes and in a menu type are appealing Dishes within a menu type provide a variety of tastes Dishes within a menu type provide a variety of different textures Main dishes or menus provide an acceptable nutritional balance according to Australian Healthy guidelines for adults The dishes / menu type is/are suitable for the clientele identified in section 1 Element 3: Cost menus Each commodity is listed in a standard recipe card The yield test values are establishes in a yield test sheet The correct methods are used to calculate yields and net costs Each dish is costed in the standards recipe card The correct formulas are used for each type of calculation The food cost for the menu does not exceed 28% The correct methods for calculating mark-up are used The profitability/maximum for each dish or menu is identified All calculations are attached for reference as instructed for each menu type Element 4: Write menu content Comment S NYS S NY S The menu/dish is written in an appealing way, creating interest Classical garnishes are used correctly according to conventions (e.g. a Wiener Schnitzel must use veal; if pork or chicken is used it must refer to pork/chicken Schnitzel “Vienna Style” The key features in each dish/menu are clearly listed The correct culinary terms are used and explained where relevant The menu structure is correct in order The print type/font is clearly legible Element 5: Evaluate menu success The menu /dishes is evaluated using evaluation methods outlines in the instructions The feedback is collated and attached American college
International Institute of Management Pty Ltd T/A American College / International Institute of Management RTO Code: 31897 CRICOS Code: 03149K The feedback is interpreted correctly A sales analysis ids performed where this is part of the evaluation startegy American college

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