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Q1 describe how you will present the menu to

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Q1:Describe how you will present the menu to customers, for example, folders, covers, boardsor binding. Include details of colour schemes, pictures, icons, logos, symbols and other decoraBveitems.Prawn ToastRoB CanaiCucumber SaladSomtum
Q2:Explain why you think this method of presentaBon is appropriate for the style of menu andrestaurant.Pass Global Pty Ltd t/a ALTEC CollegeABN: 84 110 641 239 | ACN: 110 641 239 | RTO No: 22034 | CRICOS No: 02926DVersion: 2.0Page:of4269
SITHKOP002 - Plan and Cost Basic MenusStudent Assessment GuideTask 5: Prepare and cost a table d’hote menuDevelop a table d’hote menu for your workplace, training organisaWon or the Ashton’srestaurant scenario provided in Task 2.The table d’hote menu should include three choices within each course.The table d’hote menu can be developed using menu items from the à la carte menudeveloped, costed and wriqen for Tasks 2, 3 and 4.AlternaWvely, you can develop a menu using new recipes. All new recipes must be costedusing the same formulas and techniques used to cost the à la carte menu in Task 3.DescripWons for each menu item must be wriqen following the menu content parametersoutlined in Task 4.The menu should meet the following parameters.Include a balanced variety of dishes.Include at least one vegetarian opWon in each course.A maximum SFC% of 30% for the overall menu.Determine a selling price for the menu. The menu should be priced between $45 to $60.Use computer technology to format your menu. The table d’hote menu must meet thefollowing criteria.Able to be inserted into the à la carte menu.Selling price for the menu clearly displayed.Presentable to customers and meets organisaWonal standards.Print out the menu and aqach to your assessment.Submit any research or documentaWon, all manual or computerised calculaWons, and thedrag and completed table d’hote menu to your assessor.Table d'hote is a type of menu that offers a set number of courses at a set price. This is agood opWon for restaurants that want to offer a set price for their customers.Some advantages of this style of menu include that customers know exactly how muchtheir meal will cost. This can be helpful for customers who are on a budget.AddiWonally, this style of menu can help increase profits because the restaurant cancontrol how much they spend on ingredients.Using the correct names or terminology for styles of cuisine, dishes, cooking methods andingredients helps customers understand what they are ordering. It also helps the kitchenstaff to prepare the dish correctly.Pass Global Pty Ltd t/a ALTEC CollegeABN: 84 110 641 239 | ACN: 110 641 239 | RTO No: 22034 | CRICOS No: 02926DVersion: 2.0Page:of4369
SITHKOP002 - Plan and Cost Basic MenusStudent Assessment GuideLearner’s ChecklistTo be completed by the learner.

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Term
Winter
Professor
N/A
Tags
Trigraph, Typographic ligature, Menu bar, Pass Global Pty Ltd

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