Assessment Task 1

Your task

You are required to complete all questions and tasks for assessment.

Q1.

List 3 sources of information you can use in your workplace to obtain information on customer profile and food preferences:

Source of information

1. Customer feedback and surveys which helps to understand customer satisfactions, preferences, and area for improvements.

2. Point of sale (POS) as it helps to analyse the sales data that the customers mostly purchase through POS system.

3. Social medias and online reviews which helps monitor customer reviews and interactions.

Q2.

What are the service style(s) and cuisine(s) used in your workplace? List all that apply and list menu examples which are used for each service style or type of cuisine used:

Cuisine	Service Style	Menu examples
French	Fine dining	Baked souffle, Marseille style shrimp stew
Italian	Casual dining	Tiramisu, pastas
Chinese	Buffet	Dim sum, sweet and sour pork
American	Fast food	Fried chicken, fries

Q3.

Complete the following yield tests, calculating the Net yield per Kg and the net portion cost for each commodity based on the net cost per Kg and the portion size per kg provided.

Commodity	$ / kg	Trimmings	Net Yield/ kg	Net cost/kg	Portions /kg	Net Portion Cost/ $
Vegetables
Beans	2.95	16%		3.51	0.100
Broccoli	4.85	24%		6.38	0.100
Carrots	1.40	16%		1.67	0.100
Cauliflower	5.75	22%		7.37	0.100
Kohlrabi	4.28	32%		6.29	0.100
Spinach	10.60	18%		12.93	0.100
Onions	2.45	14%		2.85	0.050
Meat
Sirloin	16.80	26%		22.70	0.280
Loin of Pork	14.80	14%		17.21	0.250
Leg of Lamb	8.90	27%		12.19	0.250

Q4.

How would the profit margins and menu type differ in a fine dining establishment compared to a bistro or pub?

What would be cost factors you would need to consider for each of these operations?

Bistro , Pub	Fine dining establishment
Menu type and Margins	Menu type and Margins
It is causal food which serves comfort food such as burgers, pizzas, sandwiches, salad, and pastas where profit margins for bistros and pubs range from 10% to 20%. High-volume items can provide better margins due to lower food costs and faster turnover rates as it has lower cost than fine dining.	Serves high quality food based or featuring seasonal and specialty ingredients in a artistic presentable ways.
Cost Factors	Cost Factors

Q5.

Go to the Sydney markets website www.sydneymarkets.com.au and provide an overview of the fruit and vegetables in season relevant to the month you are undertaking this assessment. Select 3 seasonal recipes from the recipe section on that site which could be used for a seasonal 3-course menu:

Fruit and Vegetables in Season

Recipes

Q6.

Go to the Australia Tourism websitehttp://www.australia.com/en/things-to-do/food-and-wine/the-best-halal-restaurants-in-australia.html, select 3 restaurants from 2 different states (then click in each on "view more information") and create 3 different ethnic menus from the different dishes offered by restaurants which provide a link.

Restaurant 1	Restaurant 2	Restaurant 3
Menu 1	Menu 2	Menu 3

Q7.

Go to the following 2 websites and identify 6 different trends for food and beverages in Australia for 2016:

http://ausfoodnews.com.au/2015/10/21/top-global-food-and-drink-trends-for-2016.html

https://foodmag.com.au/clean-eating-to-be-the-major-food-and-beverage-trend-in-2016/

Q8.

Customer characteristics vary according to a wide range of factors. Give general examples of how each of the following characteristics will impact on your planning of menus and menu styles in an establishment:

Customer Characteristic	Impact on menu planning and menu style
age range
buying power
gender
income level
social and cultural background

Q9.

Design a customer questionnaire which you can use to evaluate the following types of menus for your practical assessment.

The questions need to be clear and objective. The questions must be rated from e.g. 1-5 (1 is poor/5 is excellent). Allow a space at the end to permit customers to comment.

Remember, the aim of your questions is to obtain valid feedback and to enable you to make improvements to your menus.

• la carte
• buffet
• cyclical
• degustation
• ethnic
• set
• table d'hte
• seasonal