Please answer the tasks below in as much detail as possible and attach all completed evidence to this workbook.

Tasks 1- Identify customer preferences (PC1.1, PC1.2, PC2.2, PE1,KE1, KE5, KE6)

Identify current customer profile.

Analyse the food preferences of customer groups with differing characteristics and use to inform menu planning.

Task 2- Plan and write menus (PC2.1-2.4, PC3.1, PC4.1-4.3, PE2,PE3,KE1, KE2, KE7)

Develop a menu for each menu type from the following list, itemise components of the dishes and use food preferences created in the skills activity to inform menu planning:

la carte (Minimum of 3 Entre, 3 Mains and 3 Desserts)

Buffet (Minimum of 1 soup, 1 salad, 2 Entre, 2 Mains and 2 Desserts) Cyclical (7 days Monday to Sunday with Breakfast, Lunch, and dinner) Degustation (Minimum of 5 courses not including drinks)

Ethnic (Minimum of 3 Entre, 3 Mains and 3 Desserts)

Set (can be alternate drop of each course)

Table d'hte (Minimum of 3 Entre, 3 Mains and 3 Desserts)

Seasonal (Minimum of 3 Entre, 3 Mains and 3 Desserts)

Set yourself commercial time constraints and produce each menu during that time.

For each menu, use descriptive writing words that appeal to the identified customer base and appropriate to the business service style

Use a balanced variety of dishes and ingredients for the style of service and cuisine. Generate a range of ideas, discuss with relevant personnel prior to implementation.

Task 3- Cost menus (PC3.2-3.4, PE4)

Set prices for the menus, considering the desired profit margins and mark-up procedures to make sure the business can make a profit from the dishes.

Use the correct methods to work out the costs of supply for the ingredients and the portion yields.

Task 4- Evaluate menu success (PC5.1-5.3, PE3, KE10)

Evaluate the success of each menu by obtaining feedback through customer satisfaction survey and Staff suggestions

Adjust menu based on feedback and profitability.

Please use the following links provided by your Trainer to help complete tasks 1-4.

Template: https://drive.google.com/drive/folders/1Qh-oS1WOQzYLYfKLQVItQEmVzsX3hOiG Calculate costs: http://possector.com/menu/how-to-calculate-food-costs

Calculate food costs: https://www.lightspeedhq.com/blog/how-to-calculate-restaurant-food-costs/ Yield tests: https://opentextbc.ca/basickitchenandfoodservicemanagement/chapter/yield-testing/ Videos calculating food costs: https://www.youtube.com/watch?v=r1qc7o3LTus

VCID.ACOT Training and Assessment/SITHKOP002 /Learner Assessment Tool/V1.3/June2020

11:28 X SITHKOPOO2 Learne... ACOT AUSTRALIAN COLLEGE OF TRADE Plan and Cost Basic Menus SITHKOP002 Sample Costing PRODUCED BY: (STUDENT NAME) Standard Recipe Card DATE: Name of Dish: Portion No's.: Reference Source: Portion Cost: Sale Price at $ (33% Food Cost) Commodities: Item Specification Quantity UOM Cost per kg/I/unit Actual Cost $0.0 $0.00 $0.0 $0.00 $0.00 $0.00 $0.00 $0.00 $0.00 $0.00 $0.00 $0.00 Total Cost $ Portion Cost #DIV/O! Sales Price Food Cost % #DIV/O! Food Cost % 33.00% Sale Price #DIV/O! GST Payable $0.95 Method: Plating: 14 | Page VCID.ACOT Training and Assessment/SITHKOP002 /Learner Assessment Tool/V1.3/June2020 ACOT AUSTRALIAN COLLEGE OF TRADE Performance Tasks - Student declaration: I declare that the work submitted is my own and has not been copied or plagiarised from any person or source. Student Name: Student ID: Student Signature: Date: Assessment instrument- Observation checklist