Project 1 Research Scenario You are the Manager of the dining and function facility at a Training

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Question:

Project 1 Research

Scenario
You are the Manager of the dining and function facility at a Training Institute (the one where you are now studying) and the Board have approached you and expressed their concerns about the performance of that facility.
They are concerned about:
Falling patronage over the past six to nine months which has caused a corresponding fall in sales.
Declining profits based not only the falling sales but also an unacceptably high food cost percentage.
Comments they have received about a lack of choice on the menus.
As part of the discussion the Board have directed you to undertake some market research to identify and evaluate the food preferences of the customers that currently use that facility.
YOU WILL COMPLETE BELOW TASK:

Identify and describe three (3) different customer groups that currently use the dining facility - such as, but not limited to, businesspeople, athletes, children, young people, older people, international tourists, people from a certain socio-economic group or people from a certain cultural or religious group.

What are the two (2) methods of capturing information on the food preferences of the groups you have identified?

Identify and evaluate the food preferences of the three customer groups, ( food preference,, demographic information, age group, income level, gender, education background etc.) so you can use this information to inform future recipe planning decisions please describe your finds and write a report not less than 200 words.
Customer group 1: ( food preference,, demographic information, age group, income level, gender, education background etc.)

Customer group 2:

Customer group 3:

Project 2 Prepare and cost recipes

Plan recipes from below service type
A la carte.
Buffet.
Set or Table d'hôte.
Each recipe is to be created in a recipe card spreadsheet, and must account for the following calculations:
Recipe method.
Portion size.
Recipe ingredients, including units of measure.
Recipe description.
Required equipment.
Food cost percentage.
GST.
Scenario
As Manager of the dining facility you have presented your evaluation of the customer research from Project 1 to management and they were very impressed with the work you had done. Congratulations!
Now they want you to take things further and develop a sample menu with recipes from a variety of different menu types so they can decide whether or not to change the direction and focus of the facility in order to enhance trade and improve profits.
They have requested you start by describing the current organisational service style and cuisine of the facility and then use your knowledge of the kitchen and the facility as well as the findings of the research to write up recipes for a selection of 3 different menu types so they can see what these might look like. They are thinking there might be a need or an opportunity to expand the service delivery options and the trading hours of the facility to attract new markets in order to generate additional sales.
To give them proper information to assist their operational decision making they have also asked you to cost and price all recipes on each menu type and present your proposed recipes using a standard recipe card created in a spreadsheet format.
They have advised you they want the food cost percentage to be in the range of 30% to 35% of the selling price for each dish.

Project 3 instructions- Assess and revise recipes

You are required to provide a written report with evidence attached that proves you have assessed four recipes. Now you need to provide your feedback in 4 different recipes and revise the recipe accordingly by follow below instructions.
One recipe (to be identified by you) has proven to have a food cost percentage of 43.7% for the month.
One recipe (to be identified by you) has sold only 2 serves over the month being considered.
One recipe (to be identified by you) has proved extremely popular selling 673 serves with a food cost percentage of 28.9%.
One recipe has been received several complaints from different customers that inconsistency taste, texture and flavours over last 3 months.

Role-play 1 - Generating recipe ideas
Learner instructions
For this Role-play you are required to demonstrate:
How you would obtain feedback from customers and staff to help evaluate the success of the new menus you have introduced.
You must complete all tasks in the required time limit, which is thirty (30) minutes for this role-play.
The assessment will take place in a simulated vacant dining room environment with two to three Learners playing the role of food wait staff present.
You need to:
Submit a copy of notes taken at the time that you will use as part of the basis for assessing and revising the menus in Project 3.