Costing menus by o itemising the components of each

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Costing menus by:oitemising the components of each dish on the menuocalculating portion yields and costsopricing menu items to ensure maximum profitabilityousing technology to cost menus.Developing menus by:owriting menu descriptions that will appeal to the customer baseowriting menu descriptions which fit with the business’s service styleowriting menu descriptions which use correct names for the style of cuisineousing descriptive writing to promote the sales of each menu itemousing technology to document menusomaking recommendations regarding an appropriate format for eachmenu type.Evaluating the success of a menu by:oseeking feedback from customers and othersoadjusting menus in response to customer feedback.2.Identifying the preferences of a customer groupWork with the customers of your food business (in this case the customer groupidentified earlier) to:identify the food business’s current customer profileanalyse the food preferences of the customer base.ACustomer Preferences Templatehas been provided to help you. You will use theinformation developed in theCustomer Preferences Templateto develop menus inStep 3.
Customer preferencesCurrent customer profileDescribe your food business’s current customer profile.Potential customer profileDescribe your food business’s potential customer profile.
3.Planning, costing and developing menusUse the information that you developed in Step 2 of this assessment to plan, costand develop one of each of the following types of menus which meets the needs ofyour customer group.Note: If your assessor hasn’t yet observed you communicating with customers,they will need to do so during this task. Work with your assessor to arrange asuitable time for this to occur.Menu types:à la cartebuffetcyclicaldegustationethnicsettable d’hoteseasonal.Each menu must include at least two entrees, two main courses and two desserts.You will also gather and respond to at least two types of feedback from yourcustomer group about each menu. Methods of gathering feedback must beselected from the following list:customer satisfaction discussions with:ocustomersoemployees during the course of each business dayocustomer surveysimprovements suggested by:ocustomersomanagersopeersostaffosupervisorsosuppliersregular staff meetings that involve menu discussionsseeking staff suggestions for menu items.AMenus Templatehas been provided to help you. You will need eight copies of thetemplate. You must complete theMenus Templateelectronically and each costing
must be completed using Excel, a similar spreadsheet package or the menu costingsoftware used in your workplace.4.Submit your workEmail your completedCustomer Preferences Template, eightMenus Templatesand associated costings and evidence to your assessor. Ensure that your files arenamed according to the file naming conventions described earlier in this guide andthat they are complete and well organised.

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Term
One
Professor
NoProfessor
Tags
Menu bar, RTO Works

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