International institute of management pty ltd ta

International Institute of Management Pty Ltd
T/A American College / International Institute of Management
RTO Code: 31897
CRICOS Code: 03149K
Needs improvement average good excellent
Comments:
Questionnaire:
1. Does the menus have a sufficient selection of healthy choices?
2. What did you like best about our food and services?
3. What did you not like about our food and services?
4. What is your satisfaction with taste of food?
5. What you recommend about menu and price?
Other comments:
Assessment Tasks and Instructions
Assessment Guidelines
What will be assessed–Performance Evidence
he purpose of this assessment is to assess your ability to complete tasks outlined in elements and
performance criteria of this unit in the context of the job role, and:
 identify and evaluate the food preferences of customer groups with differing characteristics and
use to inform menu planning
 develop and cost each of the following menu types based on above information:
o à la carte
o buffet
o cyclical
o degustation
o ethnic
o set
o table d’hôte
o seasonal
 evaluate success of the above menus by obtaining at least two of the following types of
feedback:
o customer satisfaction discussions with:
American college
Assessment – 2 – Porject

International Institute of Management Pty Ltd
T/A American College / International Institute of Management
RTO Code: 31897
CRICOS Code: 03149K
 customers
 employees during the course of each business day
o customer surveys
o improvements suggested by:
 customers
 managers
 peers
 staff
 supervisors
 suppliers
o regular staff meetings that involve menu discussions
o seeking staff suggestions for menu items
 develop the above menus within commercial time constraints, demonstrating:
o use of balanced variety of dishes and ingredients
o methods for determining costs of supply for ingredients
o methods and formulas for calculating portion yields and costs from raw ingredients
o methods for responding to feedback and adjusting menus
o methods for achieving desired profit margins, mark-up procedures and rates
o use of different types and styles of menus for dishes or food production ranges.
Place/Location where assessment will be conducted
Resource Requirements
Pen, paper, calculator, customer service survey created in assessment 1-Assignment, Computer, MS
Excel or similar software, Recipe selection relevant for this unit to cover all menu types specified in
the assessment conditions for “Performance Evidence”.
All support tool templates for yield testing, calculations and menu balance located in the assessment
tool folder for the unit SITHKOP002, Futura Teacher Support tools.
Refer to the Assessment conditions attached to the Futura Group Mapping Document located in the
teacher support tools folder or the “Assessment Conditions” for this unit in the SIT 1.0 Training
Package.
Instructions for assessment including WHS requirements
You are required to complete each task for this assessment as outlined below, following the relevant