International institute of management pty ltd ta

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International Institute of Management Pty LtdT/A American College / International Institute of ManagementRTO Code: 31897CRICOS Code: 03149KNeeds improvementaveragegoodexcellentComments: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 InstructionsAssessment GuidelinesWhat will be assessed–Performance Evidencehe purpose of this assessment is to assess your ability to complete tasks outlined in elements andperformance criteria of this unit in the context of the job role, and:identify and evaluate the food preferences of customer groups with differing characteristics anduse to inform menu planningdevelop and cost each of the following menu types based on above information:oà la carteobuffetocyclicalodegustationoethnicosetotable d’hôteoseasonalevaluate success of the above menus by obtaining at least two of the following types offeedback:ocustomer satisfaction discussions with:American collegeAssessment – 2 – Porject
International Institute of Management Pty LtdT/A American College / International Institute of ManagementRTO Code: 31897CRICOS Code: 03149Kcustomersemployees during the course of each business dayocustomer surveysoimprovements suggested by:customersmanagerspeersstaffsupervisorssuppliersoregular staff meetings that involve menu discussionsoseeking staff suggestions for menu itemsdevelop the above menus within commercial time constraints, demonstrating:ouse of balanced variety of dishes and ingredientsomethods for determining costs of supply for ingredientsomethods and formulas for calculating portion yields and costs from raw ingredientsomethods for responding to feedback and adjusting menusomethods for achieving desired profit margins, mark-up procedures and ratesouse of different types and styles of menus for dishes or food production ranges.Place/Location where assessment will be conductedResource RequirementsPen, paper, calculator, customer service survey created in assessment 1-Assignment, Computer, MSExcel or similar software, Recipe selection relevant for this unit to cover all menu types specified inthe assessment conditions for “Performance Evidence”.All support tool templates for yield testing, calculations and menu balance located in the assessmenttool folder for the unit SITHKOP002, Futura Teacher Support tools.Refer to the Assessment conditions attached to the Futura Group Mapping Document located in theteacher support tools folder or the “Assessment Conditions” for this unit in the SIT 1.0 TrainingPackage.Instructions for assessment including WHS requirementsYou are required to complete each task for this assessment as outlined below, following the relevant

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Term
Fall
Professor
NoProfessor
Tags
Menu bar, la carte, International Institute of Management Pty Ltd, American College International Institute of Management

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