Assessment Requirements for SITHKOP002 Plan and cost basic menus

Release: 1

Assessment Requirements for SITHKOP002 Plan and cost basic menus

Modification History

Not applicable.

Performance Evidence

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

identify and evaluate the food preferences of customer groups with differing characteristics and use to inform menu planning

develop and cost each of the following menu types based on above information:

à la carte

buffet

cyclical

degustation

ethnic

set

table d’hôte

seasonal

evaluate success of the above menus by obtaining at least two of the following types of feedback:

customer satisfaction discussions with:

customers

employees during the course of each business day

customer surveys

improvements suggested by:

customers

managers

peers

staff

supervisors

suppliers

regular staff meetings that involve menu discussions

seeking staff suggestions for menu items

develop the above menus within commercial time constraints, demonstrating:

use of balanced variety of dishes and ingredients

methods for determining costs of supply for ingredients

methods and formulas for calculating portion yields and costs from raw ingredients

methods for responding to feedback and adjusting menus

methods for achieving desired profit margins, mark-up procedures and rates

use of different types and styles of menus for dishes or food production ranges.

Knowledge Evidence

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

organisation-specific information:

sources of information on current customer profile and food preferences

service style and cuisine

costs of supply for ingredients

methods and formulas for calculating portion yields and costs from raw ingredients:

butcher’s test

standard measures

standard yield tests

hospitality and catering industry desired profit margins, mark-up procedures and rates

different types and styles of menus for dishes or food production ranges for different types of food outlets

range of food preferences relating to:

contemporary eating habits

cultural and ethnic influences

popular menu items

quick service foods

seasonal dishes

variety of food products

differing characteristics of customer groups:

age range

buying power

gender

income level

social and cultural background

influence of seasonal products and commodities on menu content

naming conventions and culinary terms for a variety of cuisines

formats for and inclusion of menus presented to customers

methods of assessing the popularity of menu items:

customer surveys

popularity index

sales data.

Assessment Conditions

Skills must be demonstrated in a hospitality business operation where menus are planned and costed. This can be:

an industry workplace

a simulated industry environment or activity.

Assessment must ensure access to:

commercial information:

preferred supplier arrangements

purchase specifications

sources of negotiated cost of supply:

tariffs

price lists

product information:

food preparation lists

menus for restaurants

price lists

recipes

costs of food supply for food service businesses

menus for the variety of cuisines and service styles specified in the performance evidence.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:

have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694