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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 cuisineH.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:DateMealCompliments5 march 2021Saffron riceDelicious5 march 2021Caprese saladsNot fresh5 march 2021CacciucoCook perfectlyI.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 resultMenuAssessment CriteriaCommentSNYS5EthnicElement 1: Identify customer requirementsThe type of customer relevant for the menu/establishment is identifiedThe cuisine style (s) are identifiedVCI_SITHKOP002_V.1.0Page 51
SITHKOP002 Plan and cost basic menusStudent Assessment ToolThe menu types used in the establishment are identifiedThe common popular items sold in the establishment are identifiedAn indicative pricing structure is provided for the basis of comparison Element 2: Plan menusThe menu contains the number of dishes/choices as per instruction relevant for the menu typeThe dishes provided use a seasonal variety where relevantThe methods of cookery used for the dishes within one menu type provide variety and repetitions are avoidedThe colours within dishes and in a menu type are appealingDishes within a menu type provide a variety of tastes Dishes within a menu type provide a variety of different texturesMain dishes or menus provide an acceptable nutritional balance according to Australian Healthy guidelines for adultsThe dishes / menu type is/are suitable for the clientele identified in section 1Element 3: Cost menusEach commodity is listed in a standard recipe cardThe yield test values are establishes in a yield test sheetThe correct methods are used to calculate yields and net costsEach dish is costed in the standards recipe cardThe correct formulas are used for each type of calculationThe food cost for the menu does not exceed 28%The correct methods for calculating mark-up are usedThe profitability/maximum for each dish or menu is identified All calculations are attached for reference as instructed for each menu typeElement 4: Write menu contentCommentSNYSThe menu/dish is written in an appealing way, creating interestClassical 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 listedVCI_SITHKOP002_V.1.0Page 52
SITHKOP002 Plan and cost basic menusStudent Assessment Tool