55 Work ActivitiesRelated KnowledgeRelated SkillsAttitude / Safety /EnvironmentalTrainingHoursDeliveryModeAssessmentCriteria2. Determine food portion control i. Portion and volume control of food Portion of food served in accordance with type of menu Portion control in preparation Portion control in platting and service Count Weight Volume Even distribution Standard fill Use of measurement Basic unit manage inventory i. Apply basic yield cost analysis practises ii. Identify food cost percentage standard, iii. Determine yield cost analysis and food cost percentages online with company accounting policy. Attitude: i. Knowledge of food portion control Safety:i. Adhere to safety and HACCP requirement 16 32 Lecture, Video & Observation Demonstration, Presentation & Observation i. Basic food portion control practised determined ii. Usage of food portion control standard practised demonstrated and followed iii. Food portion control applied
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56 Work ActivitiesRelated KnowledgeRelated SkillsAttitude / Safety /EnvironmentalTrainingHoursDeliveryModeAssessmentCriteria3. Carry out food cost control i. Food cost control system manual ii. Type of procedure in food cost control Metric recipes Surface and volume Equipment volume 16 Lecture, Video & Observation i. Food cost control methods of performance activities identified. ii. Food cost control manual procedures adhered. iii. Food cost control procedures practiced. iv. Food cost control procedure report submitted i. Interpret food cost control. ii. Identify food cost control manual. iii. Determine food cost activities workflow. Attitude: i. Knowledge of food cost control ii. Clarity and responsible in supervise food cost control iii. Adhere to update dateline Safety:i. Adhere to safety and HACCP requirement 32 Demonstration, Presentation & Observation