SITHKOP015

design and cost

menus

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First published 2022

Version 1.0

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 Assessment Cover Sheet
Student Name Bijay Thapa

Student ID 108157

Student email Thebijaythapa@gmail.com

Date Submitted 7/18/2024

Task Number 1

Submission attempt 1
1,2 or 3
Trainer Name Manish Srivastabha

Course (code and name) SIT40521 - Certificate IV in Kitchen Management

Unit of Competence (code- name) SITHKOP015

Student Declaration
I declare that the work contained in this Assessment Task is my own, except where
acknowledgement of sources is made. I keep copy of these assignment submitted for my record
 I have read the skilled up’s plagiarism policy ad I understand the consequences of engaging in plagiarism
and collusion.
 By writing my name and date below, I have read and agreed to the above.

Student Name Bijay Thapa Date: 7/18/2024

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Assessment Task 1: Knowledge
questions
Information for students
Knowledge questions are designed to help you demonstrate the knowledge which you have
acquired during the learning phase of this unit. Ensure that you:
 review the advice to students regarding answering knowledge questions in the Hospitality
Works Student User Guide
 comply with the due date for assessment which your assessor will provide
 adhere with your RTO’s submission guidelines
 answer all questions completely and correctly
 submit work which is original and, where necessary, properly referenced
 submit a completed cover sheet with your work
 avoid sharing your answers with other students.

i Assessment information

Information about how you should complete this assessment can be found in Appendix A of the
Hospitality Works Student User Guide. Refer to the appendix for information on:
 where this task should be completed
 the maximum time allowed for completing this assessment task
 whether or not this task is open-book.
Note: You must complete and submit an assessment cover sheet with your work. A template is
provided in Appendix B of the Student User Guide. However, if your RTO has provided you with
an assessment cover sheet, please ensure that you use that.

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Questions
Provide answers to all of the questions below.

1. List three methods for sourcing information on food service trends and market preferences.

i. Australian Bureau of Statistics (ABS).

ii. social media
iii. surveys

2. Explain how each of the following affects food service trends and give an example of each.

Description Example

a) Fashionable Influence of current eating trends and The rise of the "keto" diet
eating habits fads on the food service industry. trend has influenced food
service trends by
increasing the demand for
low-crab, high-fat menu
options.

b) Cultural and Impact of diverse cultural and ethnic The growing regard of
ethnic factors on the food service industry. Korean pop culture,
influences including K-pop music
and Korean TV dramas,
has led to an increased
interest in Korean
cooking.

c) Major festivals How seasonal events and festivals In the annual Mardi Gras
and events impact food service offerings. fête in New Orleans,
many restaurants and
food trucks produce
special menus featuring
traditional Creole and
Cajun dishes.

d) Media influence The role of media, together with TV, When a celebrity chef
online and pop idol chefs, in shaping showcases a particular
food service trends. ingredient or cooking
technique on a popular
cooking show, it can
spark a trend

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 Description Example

e) Seasonal How changing seasons and weather During the fall season,
influences affect food and menu preferences. pumpkin-spiced
beverages and dishes
become popular in many
food service
establishments.

f) Social media The impact of social media platforms The viral spread of a
on creating and spreading food trends. visually appealing and
unique food item on
platforms like Instagram
can create a food trend.

3. List three ways you can you gather information on market statistics.

• Government reports and agencies.

• Market research firms and organizations.
•Trade associations and industry publications.

4. List three ways you can you gather information on customer profiles and preferences.

1. Surveys and Questionnaires: Conduct surveys or questionnaires to collect direct

feedback from customers. You can ask about their preferences, behaviors, and
demographics. Online surveys, in-person interviews, and feedback forms are
effective tools for this purpose.
2. Customer Analytics: Utilize customer data and analytics tools. Analyze purchase
history, website interactions, and social media engagement to understand customer
behavior and preferences. Customer Relationship Management (CRM) systems are
valuable for managing and analyzing customer profiles.

3. Market Research and Focus Groups: Conduct market research studies and
organize focus groups. These methods involve in-depth analysis of customer
segments, including their preferences, pain points, and needs. Market research
firms can provide valuable insights into customer profiles and preferences.

5. How can you ensure that the products, service styles and quality expectations meet the
market needs? Explain the process involved.

We can ensure that the products, service styles and quality expectations meet the market
needs by given step below:

1. Market Research:
>Identify and understand your target market. Define your customer segments,

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 demographics, and preferences.
> Analyze the current market trends and industry benchmarks.
> Collect data through surveys, focus groups, and customer feedback to gain
insights into specific customer needs and expectations
2. Product and Service Development:
• Develop products or services that align with the identified market needs
and preferences.
• Ensure that the features, pricing, and quality of your offerings match the
expectations of your target audience.
• Consider customization options to cater to diverse customer requirements.
3. Quality Assurance:
• Implement stringent quality control measures in your production or service
processes to maintain consistency and meet or exceed quality expectations.
• Regularly assess the quality of your offerings through inspections and
customer feedback.
4. Service Style and Delivery:
• Tailor your service style to match customer preferences
5. Trying and Categorization:
• Before a full launch, consider testing your products or services on a smaller
scale or with a select group of customers to gather feedback.
• Make adjustments based on the feedback to ensure that the offerings meet
market needs.
6. Marketing and Promotion:
• Develop marketing strategies that highlight how your products or services
address specific customer needs and preferences.
• Use market research findings to create targeted marketing campaigns.
7. Feedback Loop:
• Encourage customers to provide feedback on an ongoing basis.
• Monitor customer reviews, complaints, and suggestions through online
platforms, surveys, and direct communication.
8. Continuous Improvement:
• Regularly review the performance of your products, service styles, and
quality against customer expectations and market trends.
• Adapt and refine your offerings based on changing needs and preferences.
9. Competitive Analysis:
• Keep an eye on competitors in your market and adjust your offerings as
necessary to stay competitive.
10. Customer Engagement:
• Maintain open lines of communication with your customers through social
media, email, and other channels.
• Use this engagement to understand changing preferences and proactively
address customer concerns.
11. Data Analysis:
• Continuously analyze customer data and market trends to stay ahead of
evolving preferences.

6. How do the following affect the financial operating costs in the food service industry?

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 a) Consumables Increase in consumable costs, such as disposable packaging
and utensils, directly impacts operating expenses. Reducing
waste and optimizing portion control can mitigate costs.

b) Food and Fluctuations in food and ingredient prices can significantly

ingredients influence operating costs. Efficient sourcing, inventory
management, and menu pricing are critical to managing
expenses.

c) Labour Labour costs, including wages and benefits, are a substantial

portion of operating expenses. Proper staffing, training, and
scheduling are essential for cost control.

d) Wastage Excessive wastage, including food spoilage and unused

inventory, leads to increased costs. Effective inventory
management and portion control are vital for waste reduction
and cost savings.

7. List the methods and formulas for calculating portion yields and costs from raw ingredients for
the following:

Method Formula

a) Food cost Food Cost Calculation Method Food Cost Percentage = (Cost
percentage of Raw Ingredients / Menu
Price) * 100

b) Budgeted sales Budgeted Sales Price Method Budgeted Sales Price = (Cost of
price Raw Ingredients / Food Cost
Percentage)

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 Method Formula

c) Standard Ingredient Portioning Method Standard Measure = The

measures predetermined, standardized
portion size for a specific
ingredient or dish.

d) Standard yield Ingredient Yield Method Standard Yield Test involves

tests measuring the actual yield of an
ingredient after processing,
compared to its raw,
unprocessed weight. It may be
expressed as a ratio, e.g.,
Actual Yield / Raw Weight.

e) GST addition and Tax Calculation Method For adding GST (Goods and
subtraction Services Tax) to a cost, use the
formula: Cost with GST = Cost
without GST * (1 + GST Rate).
For subtracting GST from a
cost, use the formula: Cost
without GST = Cost with GST /
(1 + GST Rate).

8. List three examples of each of the following:

Type and style Example 1 Example 2 Example 3

a) Menus A la carte menu at Fast-food menu at Special dietary

a fine-dining a popular burger menu (e.g., vegan
restaurant. chain or gluten-free) at a
health-focused
cafe.

b) Food Outlet Food truck serving Pizzeria offering Coffee shop with a
gourmet tacos. dine-in and drive-thru for quick
takeout. service.

c) Food Service Cafeteria-style Table-service in an Buffet-style service

service in a school upscale at a hotel's
dining hall. steakhouse. breakfast
restaurant.

9. How do seasonal products affect the menu and the price?

Menu:

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 1. Variety and Availability: Seasonal products influence the variety of dishes
available on the menu. For example, in the spring, you might see dishes
featuring asparagus and strawberries, while in the fall, there could be more
pumpkin and apple-based options. Seasonal items provide variety and
freshness to the menu.
2. Creativity and Innovation: Chefs often use seasonal ingredients to inspire
creativity and innovation in the kitchen. Seasonal products can lead to the
creation of special dishes or limited-time offerings that attract customers looking
for something new and exciting.
3. Local Sourcing: Emphasizing seasonal products encourages the use of locally
sourced ingredients, which can appeal to customers who prefer fresh, locally
grown food. This can also support local farmers and strengthen community ties
4. 4. Pricing Flexibility: The cost of seasonal ingredients may fluctuate with
supply and demand. Menus may adjust to reflect the availability and cost of
these products, potentially leading to more competitive pricing for in-season
items.
Price:
1. Cost Fluctuation: The cost of seasonal products can vary based on factors like
weather conditions, crop yields, and transportation. When these costs rise, it may
lead to higher prices for dishes that include seasonal ingredients.
2. Menu Pricing: To accommodate seasonal products, restaurants may adjust their
menu pricing. In-season items might be priced more competitively, while out-of-
season items may be priced higher to cover increased sourcing costs
3. Special Offers: To attract customers, restaurants often offer special promotions or
seasonal menus at varying price points. These can include fixed-price seasonal
menus or discounts on dishes featuring seasonal ingredients.
4. Consumer Demand: Price changes can also be influenced by consumer demand. If
customers are willing to pay more for a particular seasonal item, restaurants may
set prices accordingly

10. Why do you need to follow the required menu item naming conventions for the style of
cuisine?

• Customer Expectations: Consistent naming conventions help customers

understand what to expect from a dish. When they see a familiar name associated with a
particular cuisine, it provides a clear idea of the flavor profile, ingredients, and preparation
method. This aids in making informed choices and enhances the dining experience.
• Cultural Authenticity: Authenticity is crucial in the culinary world, especially for
restaurants specializing in specific cuisines. Following naming conventions ensures that the
dishes maintain their cultural and traditional integrity, which can be important for both
customers and the reputation of the establishment.
• Clarity and Communication: Standard naming conventions improve communication
between the kitchen and the front-of-house staff. Chefs, servers, and customers can all use

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 the same terminology, reducing the chances of confusion and errors in orders.
• Respect for Heritage: Adhering to naming conventions is a sign of respect for the
heritage and traditions of the cuisine. It shows that the restaurant takes the cuisine seriously
and honors its origins.
• Consistency: Consistent naming conventions create a sense of cohesion and
professionalism in the menu. It helps in maintaining a clear and organized menu structure.
• Marketing and Branding: The right naming conventions can contribute to the
branding and marketing of the restaurant. It can help create a distinct identity and attract
customers who are seeking a specific cuisine experience.

11. When creating a menu, you also need to consider the format and layout. How do the following
influence menus?

a) Text used Choice of text affects readability and ambiance. Clear text is vital
for customer understanding.

b) Format of menu Menu format should align with the target customer type, setting
matching customer the tone and meeting expectations (e.g., formal for fine dining,
type concise for fast food).

c) Presentation and Layout, organization, and visual appeal impact how customers
flow navigate the menu, enhancing the dining experience and
influencing ordering choices.

12. What is the meaning of qualitative and quantitative data? Provide an example for each.

Qualitative Data:
• Meaning: It provides a deeper understanding of the subject by exploring the "why"
and "how" behind the data.
• Example: Customer feedback in the form of comments or reviews is qualitative
data. For instance, "The restaurant's atmosphere was cozy, and the staff was friendly,"
represents qualitative data because it describes the quality of the restaurant experience.
Quantitative Data:
• Meaning: Quantitative data is numeric and measurable information. It deals with
quantities, counts, or numerical values, allowing for statistical analysis and objective

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 comparisons.
• Example: Sales figures for a restaurant, such as "$5,000 in revenue for the month
of June," represent quantitative data. It provides a specific numerical value that can be used
to track financial performance and make comparisons over time.

13. Briefly explain the following methods to gain feedback:

a) Social media Gather feedback through social media platforms where

customers share their experiences, opinions, and reviews
openly.

b) Customer surveys Use structured questionnaires to collect specific feedback from

customers about their experiences, preferences, and satisfaction.

c) Customer Engage in direct conversations with customers to gather

discussions personalized feedback and insights into their needs and
concerns.

d) Staff discussions Encourage employees to share insights and customer feedback

and meetings during internal meetings to identify areas for improvement

e) Sales data Analyse sales data to identify purchasing patterns, popular items,
and trends, which indirectly reflect customer preferences and
behaviour.

14. Why is it important to gather feedback on the performance of the menu?

Gathering feedback on the performance of the menu is essential for several reasons:
1. Customer Satisfaction: Feedback helps gauge how well the menu meets
customer expectations. Satisfied customers are more likely to return and
recommend the restaurant to others.

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 2. Quality Improvement: Feedback highlights areas where menu items may fall
short in terms of taste, presentation, or portion size. This information is
invaluable for making improvements.
3. Menu Optimization: Restaurants can use feedback to refine their menu,
removing underperforming items and adding new ones that cater to changing
customer preferences.
4. Pricing Strategy: Customer feedback on pricing can inform pricing adjustments,
ensuring that menu items are competitively priced while maintaining
profitability.
5. Allergen and Dietary Considerations: Feedback can shed light on dietary
restrictions and allergen concerns, allowing restaurants to accommodate a
wider range of customers.
6. Competitive Edge: A well-received menu can be a unique selling point, setting
a restaurant apart from competitors and attracting more customers.

15. Explain how the following assists when analysing the performance of the menu.

a) Menu Menu engineering analysis involves categorizing menu items based

engineering on their profitability and popularity. By classifying items as stars,
analysis plowhorses, puzzles, or dogs, it helps identify which items are
driving profits and which may need adjustments or removal. This
analysis guides decisions on menu pricing, promotion, and
optimization.

b) Sales data Sales data provides insights into how individual menu items perform
over time. It helps identify best-sellers, seasonal variations, and the
overall revenue generated by each item. Sales data assists in
making data-driven decisions about menu changes, pricing
adjustments, and optimizing the menu mix for profitability and
customer satisfaction.

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