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Assessment 5 project 3 this assessment requires you

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Assessment 5 – Project (3)This assessment requires you to identify equipment, preparation tasks and methods of cookery fordiferent recipes and types of food.You are required to do the following.Complete Task 1.Answer all the questions.Attach organisational information to this assessment when submitting the assessment.Task 1: Obtain feedbackObtain feedback on a menu you have developed for your workplace or trainingorganisation. You must seek feedback from at least two sources. Sources include thefollowing.Customer satisfaction discussions with:customersemployees during the course of each business day.Customer surveys.Improvements suggested by:customersmanagerspeersstaffsupervisorssuppliers.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.Page7of13SIT40516 Certificate IV in Commercial CookeryUnit:SITHKOP002 – Plan and Cost Basic MenusDocument Version: 1Updated: 8Nov19Source:S.L.S.8.8
Enhance College of TechnologyEnhance Professional Training Pty LtdABN:821 6587 1572RTO:41531CRICOS:03587K2/35 Manilla Street, East Brisbane, Queensland 4169 AustraliaPhone:07 3895 8393email:[email protected]Evaluate the success of menu items by evaluating sales data. Sources include thefollowing.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 andother feedback information.Identify any changes required to be made to the menu or individual menu items based onfeedback and sales data.Answer all the questions.Submit the following documentation (where applicable) with your assessment.Summaries of customer survey results.Summaries of formal and informal discussions, including meetings and verbaldiscussions.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.

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College of Technology, Commercial Cookery, Professional Training Pty Ltd, Queensland 4169 Australia

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