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56.Assessor will inform you the submission date for this assessment. It recommends allocatingapproximately 6 hours for this assessment.57.You could complete with assessment in computer lab, classroom based, simulated industryenvironment or self‐paced.58.You must use spreadsheet software and word processing software as per the instructions given in thetask. (Eg. MS Excel /MS Word)59.Your assessor will provide you the soft copies of required templates for this assessment60.Recommended font sizes of the document should range between 10 and 14 and font type should be asCalibri, Arial, Times New Roman or Tahoma61.On completion, you are required to submit all the parts to your assessor62.Your assessor will inform you the submission date63.Ask your assessor, if you do not understand a question. Your assessor cannot tell you the answerhe/she may be able to re‐word the question for you64.You must use only black or blue pens to complete any document
65. . The additional and specific instructions are listed under each taskAssessment 2‐Project / April 2018Page52of57KFQ Partners Pty Ltd RTO ID: 21996 | CRICOS: 02999J
SITHKOP002‐Plan And Cost Basic MenusTask 1: Obtain feedback on menus and written reportTask 1.12.Obtain feedback on menus you have developed for your workplace or training organisation. Youmust seek feedback from at least two sources. Sources include the following.Customer satisfaction discussions with:ocustomersoemployees during each business day.Customer surveys.Improvements suggested by:ocustomersomanagersopeersostaffosupervisorsosuppliers.Regular staff meetings that involve menu discussions.Seeking staff suggestions for menu items.Document the results of your feedback.Take minutes or record formal meeting discussions.Collate and summarise customer survey results.Document verbal feedback obtained through informal discussions with customers,managers, supervisors, staff, peers or suppliers.Task 1.2Evaluate the success of menu items by evaluating sales data. Sources include the following.Manual customer accounts,kitchen order dockets or waiters’ dockets.Computerised customer order forms.Computerised reports such as service period or daily sales figures for menu items.Compare sales data indicating the performance of menu items against customer and other feedbackinformation.Identify any changes required to be made to the menu or individual menu items based on feedback andsales data.Submit the following documentation (where applicable) with your assessment.Summaries of customer survey results.Summaries of formal and informal discussions, including meetings and verbal discussions.Summaries of sales data for the menu and menu items, for example, daily or weeklysummary reports, or X/Z reads from cash registers or POS systems.Assessment 2‐Project / April 2018Page53of57KFQ Partners Pty Ltd RTO ID: 21996 | CRICOS: 02999J
SITHKOP002‐Plan And Cost Basic MenusTask 1.3: Written reportWhy is it important to seek feedbackthat’ is important, because from feedback, we will knowand evaluate the success of a menucustomer thought of our menu.

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