Modification History
Not applicable.
Unit Descriptor
Unit descriptor |
This unit describes the performance outcomes, skills and knowledge required to plan menus for specific target markets. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement. |
Application of the Unit
Application of the unit |
This unit applies to all catering operations where food and related services are provided such as restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential catering, in-flight and other transport catering, events catering and private catering. |
Licensing/Regulatory Information
Not applicable.
Pre-Requisites
Prerequisite units |
This unit must be assessed after the following prerequisite unit: SITHCCC016A Develop cost-effective menus. |
Employability Skills Information
Employability skills |
The required outcomes described in this unit of competency contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements. |
Elements and Performance Criteria Pre-Content
Elements describe the essential outcomes of a unit of competency. |
Performance criteria describe the required performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge and/or the range statement. Assessment of performance is to be consistent with the evidence guide. |
Elements and Performance Criteria
ELEMENT |
PERFORMANCE CRITERIA |
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1 |
Identify and evaluate target markets for the catering outlet. |
1.1 |
Identify current target markets for the enterprise, based on past and current operations and performance. |
1.2 |
Identify potential target markets based on review of the current marketplace and the nature and style of the operation. |
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1.3 |
Evaluate the preference of key markets and match these with overall enterprise products and services. |
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2 |
Evaluate market trends in food service. |
2.1 |
Identify and access information sources on market trends in food service. |
2.2 |
Evaluate market trends for relevance to enterprise current and potential markets. |
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3 |
Create menus based on market analysis and within budgetary constraints. |
3.1 |
Incorporate relevant market trends into food service and menu planning. |
3.2 |
Develop menus to take account of market trends. |
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3.3 |
Develop menus to take account of enterprise operational constraints or limitations. |
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3.4 |
Construct menus to meet profitability targets. |
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4 |
Monitor menu performance. |
4.1 |
Monitor customer satisfaction with menus based on demand patterns and consultation with customers and operational staff. |
4.2 |
Analyse menu items in terms of sales and profit performance. |
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4.3 |
Adjust menus based on feedback and profitability. |
Required Skills and Knowledge
REQUIRED SKILLS AND KNOWLEDGE |
This section describes the essential skills and knowledge and their level, required for this unit. |
The following skills must be assessed as part of this unit:
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The following knowledge must be assessed as part of this unit:
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Evidence Guide
EVIDENCE GUIDE |
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The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package. |
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Critical aspects for assessment and evidence required to demonstrate competency |
Evidence of the following is essential:
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Context of and specific resources for assessment |
Assessment must ensure:
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Methods of assessment |
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
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Assessing employability skills |
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts. Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role. |
Range Statement
RANGE STATEMENT |
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The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below. |
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Target markets may include any group within the community, including: |
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Market trends in food service may relate to: |
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Menus may be classical, modern or ethnic, including: |
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Unit Sector(s)
Sector |
Hospitality |
Competency field
Competency field |
Commercial Cookery and Catering |