F identify the dishes that feature best in terms of

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F. Identify the dishes that feature best in terms of profitability and make adjustments to meet the food cost requirements set out in A. G. Write the menu using an attractive font of your choice, no smaller than size 12. Ensure each dish is described accurately and in an appealing manner, and true in its features and ingredients. Use correct culinary terms, language and grammar relevant to the style of cuisine H. Once implemented , obtain feedback for the success of the menu using a methods outlined in the task section above and attach the feedback to this assessment marked “Menu 5” Answer: Date Meal Compliments 5 march 2021 Saffron rice Delicious 5 march 2021 Caprese salads Not fresh 5 march 2021 Cacciuco Cook perfectly I. What was the feedback received, and accordingly what should be improved when planning future ethnic menus in the future? Answer: we received multiple feedback for our menu but 90% was positive but 10% was negative feedback to improve for the negative feedback in to the positive we have to share this feedback to our staff and arrange some training for them for better result Menu Assessment Criteria Comment S NYS 5 Ethnic Element 1: Identify customer requirements The type of customer relevant for the menu/establishment is identified The cuisine style (s) are identified VCI_SITHKOP002_V.1.0 Page 51
SITHKOP002 Plan and cost basic menus Student Assessment Tool The menu types used in the establishment are identified The common popular items sold in the establishment are identified An indicative pricing structure is provided for the basis of comparison Element 2: Plan menus The menu contains the number of dishes/choices as per instruction relevant for the menu type The dishes provided use a seasonal variety where relevant The methods of cookery used for the dishes within one menu type provide variety and repetitions are avoided The colours within dishes and in a menu type are appealing Dishes within a menu type provide a variety of tastes Dishes within a menu type provide a variety of different textures Main dishes or menus provide an acceptable nutritional balance according to Australian Healthy guidelines for adults The dishes / menu type is/are suitable for the clientele identified in section 1 Element 3: Cost menus Each commodity is listed in a standard recipe card The yield test values are establishes in a yield test sheet The correct methods are used to calculate yields and net costs Each dish is costed in the standards recipe card The correct formulas are used for each type of calculation The food cost for the menu does not exceed 28% The correct methods for calculating mark-up are used The profitability/maximum for each dish or menu is identified All calculations are attached for reference as instructed for each menu type Element 4: Write menu content Comment S NYS The menu/dish is written in an appealing way, creating interest Classical garnishes are used correctly according to conventions (e.g. a Wiener Schnitzel must use veal; if pork or chicken is used it must refer to pork/chicken Schnitzel “Vienna Style” The key features in each dish/menu are clearly listed VCI_SITHKOP002_V.1.0 Page 52
SITHKOP002 Plan and cost basic menus Student Assessment Tool

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