Unit of competency
Modification History
Not applicable.
Application
This unit describes the performance outcomes, skills and knowledge required to design profitable menus for all types of cuisines and food service styles. It requires the ability to identify target markets for the organisation, design menus to meet market preferences, price menu items and to monitor and evaluate the success of menu performance.
The unit applies to hospitality and catering organisations and to those people who operate independently and are responsible for making a range of operational and strategic decisions. This includes senior catering managers, sous, head and executive chefs.
No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Pre-requisite Unit
Nil
Competency Field
Kitchen Operations
Unit Sector
Hospitality
Elements and Performance Criteria
ELEMENTS |
PERFORMANCE CRITERIA |
Elements describe the essential outcomes. |
Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Evaluate market trends and identify target markets. |
1.1.Identify current customer market based on past and current sales performance. 1.2.Analyse current customer profile and food service preferences. 1.3.Source information on current and emerging food service trends and customer preferences. 1.4.Evaluate market trends for relevance to organisational service style and cuisine. 1.5.Identify target markets based on the nature and style of the operation. |
2. Develop menus. |
2.1.Evaluate food service preferences of target markets and create menus to meet market needs and preferences. 2.2.Develop menus to provide balanced variety of dishes for the style of cuisine. 2.3.Generate a range of different, innovative and creative approaches and concepts to menu design. 2.4.Plan and design menus and the sequence of menu items, according to cuisine requirements and conventions. 2.5.Analyse operational constraints when designing menus. |
3. Cost menus for profitability. |
3.1.Itemise proposed components of the included dishes. 3.2.Calculate portion yields and costs from raw ingredients. 3.3.Accurately calculate all expenditure items to determine net production costs of menu items. 3.4.Determine required profit margin and calculate selling price. 3.5.Assess cost-effectiveness and profitability of proposed dishes and choose menu items that provide high yield. 3.6.Make reasonable cost adjustments to ensure price-competitive menus. 3.7.Price menu items to ensure maximum profitability. |
4. Write menu content. |
4.1.Write menus using terminology appropriate for the market and organisational service style. 4.2.Follow required menu item naming conventions for the style of cuisine. 4.3.Present sequence of service on printed menus. 4.4.Use innovative descriptions that promote the sale of menu items. |
5. Monitor menu performance. |
5.1.Monitor demand patterns for menu items. 5.2.Seek ongoing feedback from staff and customers and use to improve menu performance. 5.3.Analyse sales and profit performance of menu items. 5.4.Adjust menus based on feedback and profitability. |
Foundation Skills
Foundation skills essential to performance in this unit, but not explicit in the performance criteria are listed here, along with a brief context statement. |
|
SKILLS |
DESCRIPTION |
Reading skills to: |
|
Writing skills to: |
|
Numeracy skills to: |
|
Learning skills to: |
|
Problem-solving skills to: |
|
Initiative and enterprise skills to: |
|
Planning and organising skills to: |
|
Technology skills to: |
|
Range of Conditions
Specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included. Range is restricted to essential operating conditions and any other variables essential to the work environment. |
|
Balanced variety must relate to different: |
|
Operational constraints must involve consideration of: |
|
Expenditure items must involve consideration of: |
|
Unit Mapping Information
SITHKOP501 Design and cost menus
Links
Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694