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Marking guide project part 2 did the learner

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Marking guide ‐Project – Part 2Did the learner successfully demonstrateSatisfactoryIf not satisfactory please commentevidence of their ability to do the following?YesNoIdentified and evaluated food preferences ofdiffering customer bases and used it to informYesmenu planning.Generated a range of ideas for menus fordishes or food production ranges, andYesassessed their merits against customer orclient requirements.Chose menu items to meet customerpreferences, availability of seasonal products,Yesand appropriateness to food outlet.Developed menus that use different dishes orfood production ranges.Set degustationYesmenu Buffet menuCyclical menuIncluded balanced variety of dishes or foodproduction items for the style of service andYescuisine.Itemised proposed components of includeddishes or food production items.YesCalculated portion yields and costs from rawingredients using manual or computerizedYestechniques.Assessed the cost‐effectiveness of proposeddishes or food production items and choseYesmenu items that provide high yield.Priced menu items to ensure maximumprofitability using industry or organizationalYesprofit margins, mark‐up procedures and rates.Compared menu items based on theiranticipated yield, budgetary constraints andYesprofitability.Assessment 2‐Project / April 2018Page33of57
KFQ Partners Pty Ltd RTO ID: 21996 | CRICOS: 02999J
SITHKOP002‐Plan And Cost Basic MenusDid the learner successfully demonstrateSatisfactoryIf not satisfactory please commentevidence of their ability to do the following?YesNoIdentified unprofitable menu items andadjusted menus to include high‐yield dishes.YesWrote menus creatively using words thatappeal to customer base and fit with theYesbusiness service style.Used correct names for style of cuisine.YesUsed descriptive writing to promote sale ofYesmenu items.Assessment 2‐Project / April 2018Page34of57KFQ Partners Pty Ltd RTO ID: 21996 | CRICOS: 02999J
SITHKOP002‐Plan And Cost Basic MenusAssessment Method 2 – Project‐ Part 3Instructions for students27.This assessment requires you to evaluate the success of a menu28.This assessment consists of following tasks. Student must complete these tasksTask 1.1‐Obtain feedback on menus developedTask 1.2‐Evaluate success of menusTask 1.3‐Written report29.To achieve satisfactory in this assessment, you must satisfactorily complete all the skills listed in themarking guide.30.Assessor will inform you the submission date for this assessment. It recommends allocatingapproximately 6 hours for this assessment.31.You could complete with assessment in computer lab, classroom based, simulated industryenvironment or self‐paced.32.You must use spreadsheet software and word processing software as per the instructions given in thetask. (Eg. MS Excel /MS Word)33.Your assessor will provide you the soft copies of required templates for this assessment34.Recommended font sizes of the document should range between 10 and 14 and font type should be asCalibri, Arial, Times New Roman or Tahoma35.

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Term
Spring
Professor
Tariq Bundir
Tags
Menu bar, la carte, KFQ Partners Pty Ltd

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