SITHKOP004
SITHKOP004
SITHKOP004
Assessment: - Project
Re-Assessment Conditions
• If the evidence is graded as NS – Not Satisfactory you will be required to
resubmit the evidence. In this case, you will be provided with clear and
constructive feedback based on the assessment decision so that they can
improve your skills / knowledge prior to reassessment.
• Where a ‘NS – Not Satisfactory’ judgement is made, you will be given
guidance on steps to take to improve your performance and provided the
Your assessor will be looking for the following in this assessment task: - §
Identify menu requirements.
§ Identify dietary and cultural or religious menu requirements of different customer
groups.
§ Assess contemporary dietary trends and regimes.
§ Liaise with other professionals to identify and confirm customer requirements.
§ Identify health consequences of ignoring special dietary requirements of
customers.
Assessment Instructions:
1. Answer to the questions in a new word document.
2. Keep simple formatting with 12pt Arial and single line spacing.
3. Upload file to the drop box provided with a name containing your student ID
and unit code such as MACXXXX_SITHKOP004.
Questions
Support Info
Food cost Percentage:
Food Cost: Sales Price x 100 = Food Cost Percentage %
Individual Menu Item (Variable %):
Portion Cost: Priced Menu Item x 100= Food Cost %
Setting the Selling Price:
Portion Cost: Targeted Food Cost Percentage x 100 = Selling Price
Develop and cost 6 menus or meal plans for the selections you make from the list in
the table below as indicated.
Each menu needs to be evaluated. You must choose 2 different evaluation methods
overall from the list in the table below.
Menu to be developed Menu type (all required Evaluation of each menu (use at least 2 methods
overall)
overall)
preferences food
Part A
1. Plan, write and cost each of your menus you have selected in the list above.
Each menu must include a minimum of 3-corses each. The food cost for each
2. 1 menu type selected for main types of customer groups that have special
dietary requirements must consist of a 1-week cyclic menu or meal plan
consisting of 7 3 - course menu with a vegetarian option for each day. The
“Menu Price Balance template” for menu 6 below has these provisions. The
food cost for the cyclic menu must not exceed $6.00 for any 3- course menu.
3. Each menu type must provide nutritionally balanced meal options for the
relevant type of dietary requirement.
4. Use the attached Standard Recipe Card Template (or your own choice of
format) and list the ingredients for each menu dish listed in your cycle menu
including sides. Alternatively, you may use the template “Banquet Analysis
Sheet” and cost each menu and all its components attached under resources.
5. The Portion size for each dish must consider that there are 3 courses a menu
and portion size therefore needs to reflect this.
6. Calculate each dish and show the cost per serve. Attach your yield
calculations where necessary (if you use vegetables or meat, then the
calculations must show the net price based on net yields). Under Resources
you will find yield test tools to assist you in these calculations.
Menu 1
1. Course
Starters Quinoa Salad with Mixed Vegetables (Gluten-free)
2. Course
mains La-Mein in Ham
Menu 2
Menu 5
Roasted Sloppy Joes with Tuna with Lettuce Turkey Roll-Up Oven-Fried
Turkey Slices Ground Beef on a on Whole Wheat Wrap in a Soft Chicken
Whole Wheat Bun Flatbread Corn Tortilla
Quinoa
Menu 3
1. Course Samosa
Starters Veg Manchurian
Menu 4
Menu 5
1. Course Samosa
Starters Veg Manchurian
Menu 6
Part B
Need lights
Dish 2 Karamjit
Need television
2. Identify which factors would suggest that changes need to be made to your
menu items.
1 add more deserts in the menu
2 clean the table
3 need more lights for night
4 buy new television
5 pick up the tables from restaurant
6 buy new water bottles .
Part C
1. Apply the feedback you have received to the relevant menus or dishes and
adjust the costing in a new template or added tab. Clearly mark these as V2
(Version 2) or “revised”.
2. Attach the revised changes to this project for submission.