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Satisfactory unsatisfactory q27 youre promoting the

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SatisfactoryUnsatisfactoryQ27:You’re promoting the sale of a new spinach and ricotta lasagne. List seven (7) dish characteristics you coulduse in the menu description to promote sales. Provide an example of each one.1.Key ingredients: ricotta, fresh shaved parmesan2.Cuisine style: southern italia3.Geography descriptors – locally grown Tasmanian spinach4.Cooking method-freshly baked5.Texture: Aldente6.Service temperature: hot7.Flavour: tangySatisfactoryUnsatisfactoryPage|14Name:SITHKOP002 – AssessmentVersion: V.2019.1Last Reviewed: January 2019Page|14
SITHKOP002 – AssessmentQ28:Describe the difference in formatting between a three-course table d’hote menu listed by title only and an àla carte style listed by title and description.
SatisfactoryUnsatisfactoryQ29:Identify the typical characteristics of menus you need to keep in mind when writing menu content andformatting your menu.Name of the establishment.Menu courses or Entree selections.Price, name of the dish.Description of the dish.Inclusions.SatisfactoryUnsatisfactoryQ30:Seasonal products and commodities influence menu content. Explain how to deal with this.Seasonal products and commodities influence menu content. You can either change your menu with theseasons or slide a separate inclusion into the menu listing the seasonal specialsSatisfactoryUnsatisfactoryQ31:Identify two (2) ways you can use technology to help you calculate yield and costs, and to write menucontent.1.Attend in-house workshops or training sessions to hone your computer skills2.Many organisations use Excel spread sheets to update standard recipes and make new calculations. Take acourse in ExcelSatisfactoryUnsatisfactorySECTION 5: EVALUATE MENU SUCCESSQ32:What are four (4) ways you can get ongoing feedback from customers and others to improve menuperformance.1.Discuss customer satisfaction issues with employees during the course of each business day2.Asking staff for menu item suggestions3.Talking to customer to check if they are satisfied4.Holding regular staff meetings that involve menu discussionsSatisfactoryUnsatisfactoryPage|15Name:SITHKOP002 – AssessmentVersion: V.2019.1Last Reviewed: January 2019Page|15
SITHKOP002 – Assessment

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Term
Spring
Professor
alek
Tags
Menu bar, la carte, entrees

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