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MED201 Assessment 4 – Menu Project V1.0 July 2017 Page 1 of 5 ASSESSMENT 4 – Menu Project Subject Code and Title MED201 Menu Engineering and Design Assessment Menu Project Individual/Group Individual Length 2000 words Learning Outcomes a) Evaluate space, resources, and equipment required to effectively implement menus for food service b) Apply menu analysis and cost control as an effective management tool to determine menu items c) Analyse a variety of menus to determine customer requirements, current trends, marketing strategies, and nutritional content d) Plan and design a balanced menu for a current commercial establishment Submission By 11:55pm AEST/AEDT Sunday of Module 6 (week 12) Weighting 40% Total Marks 40 marks Context: Effective menu engineering and design is critical to the success of hospitality organisations. Culinary professionals must understand the importance of keeping costs in line to ensure food businesses continue to be viable. This includes being able to analyse menus to determine food and labour cost, and recognise the impact of fixed costs such as rent, utilities, and insurance on the selling price of menu items. They need to have a wide and varied knowledge of culinary preparation techniques, cookery methods, equipment and resources required to produce balanced profitable menus that align with the target market and customer preferences. To achieve this, it is essential that they use effective menu engineering tools, and conduct research to familiarise themselves with factors that influence customer choices so that proactive planning, recipe design and customer pricing decisions can be made. Furthermore, it is essential for culinary professionals to have an understanding of the legislative requirements and principles required when preparing menus for people with MED201 Assessment 4 – Menu Project V1.0 July 2017 Page 2 of 5 special dietary needs for health reasons; including: food production cycle, food allergens and nutritionals and preventative measures used to reduce risk. Students are required to plan and design balanced menus for multiple commercial establishments, that meet customer preference and dietary needs. Students will be assessed on their ability to design contemporary and classical menus that are profitable for the business. In addition, students will need to develop tools that can be used to monitor customer feedback so further amendments can be made to the menu if required. Instructions: This assessment is broken down in two (2) parts. Part A (1500 words): Function menus William Blue Dining is a prestigious venue that caters to wedding functions. A young couple are interested in having their small wedding reception of 30 guests at the venue, and are considering the choice of the following menus: - Buffet - main meal only, they will set-up a candy table for dessert or - Table d’hôte – 3 courses, 2 choices under each course They have requested menus for the above be prepared to assist in their decision-making. They are happy for you to select the menu items; however, have advised that some guests have special dietary needs that need to be catered for, these include: - Coeliac disease – two guests - Ovo lacto vegetarians – four guests You are required to consider the above customer requirements and prepare the following: - Plan and design a buffet and table d’hote menu consisting of both classical and contemporary dishes. Consider the balance of textures, colour, flavour, cooking methods, temperatures and presentation. - Using standard recipe cards, cost each of the dishes including quantities required and incorporating yield from preparation of raw ingredients and waste. Determine the food cost for each of the menus and set selling prices that will create desirable profit. - Create a generic client feedback form that your customers can complete at the end of their function, that can be used to evaluate the success of the chosen menu. - Create a meeting agenda that will be used to de-brief staff at the end of the function and discuss 2 critical reasons why culinary professionals conduct debriefings. MED201 Assessment 4 – Menu Project V1.0 July 2017 Page 3 of 5 Part B (400 words): Cyclical menu - Research a cyclical menu for an institution i.e.: school, hospital, prison or nursing home. - Create a full week’s cyclical menu for that chosen institution. The menu must be presented in a contemporary menu format. - Provide an overview of the context of the menu and discuss how nutritional requirements are met with these captive customers. - Cost one day of your cyclical menu using standard recipe cards ensuring you calculate yield from raw ingredients. It is important to note. 1. A minimum of two (2) academic (books & peer-reviewed journal articles) & two (2) other sources (newspaper article, trade publications, websites, etc.) must be used. These should be referenced in the APA style, both in-text and in a reference list. References to ‘Wikipedia’ or similar unsubstantiated sources will not be accepted. 2. Any detection of plagiarism will lead to an immediate fail grade in the task, and possible exclusion from the subject. 3. Extensions cannot be granted by the lecturer after the submission date. In the event of serious illness or unusual circumstances, a student may apply for Special Consideration in accordance with the rules and regulations governing this application, but it is important that such requests be made as soon as the circumstance is known. Submission Instructions: Part A - Research Submit via the Assessment link in the main navigation menu in MED201 Menu Engineering and Design. The Learning Facilitator will provide feedback via the Grade Centre in the LMS portal. Feedback can be viewed in My Grades. MED201 Assessment 4 – Menu Project V1.0 July 2017 Page 4 of 5 Learning Rubric: MED201 Menu Engineering and Design -Assessment 4 Brief – Menu Project Assessment Attributes Fail (0-49%) Pass (50-64%) Credit (64-74%) Distinction (75-84%) High Distinction (85-100%) Content & purpose 30% Fails to address the issues or addressed it/them only marginally Is considerably shorter than required minimum length Lack of appropriate content Demonstrates a basic understanding of the issues and a capacity to relate to context Is appropriate in length and covers topic according to assessment criteria Demonstrates a sound understanding of the issues and a capacity to relate them and apply them to experience and practice Demonstrates ability to be critical, evaluative and make judgements Demonstrates a comprehensive understanding of issues and a capacity to relate to wider context. Demonstrates clarity in argument through succinct and skilled writing Demonstrate superior execution of assessment tasks Initiative and originality in the approach to content and purpose Knowledge & understanding 40% Does not display a clear understanding of the requirements of the chosen topic. Discussion is not supported by clear & relevant examples. Displays limited understanding of the requirements of the chosen topic. Discussion is supported by a limited number of relevant examples. Displays good understanding of the requirements of the chosen topic. Discussion supported by several relevant examples. Displays a highly developed understanding of the requirements of the chosen topic. Discussion is supported by a number of detailed & relevant examples. Displays a superior understanding of the requirements of the chosen topic. Discussion is supported by a number of high quality examples. Structure 10% Discussion points do not flow smoothly or logically, no connection between ideas. Paragraphs not used or lack structure. Minimal structure evident however discussion points loosely connected. Limited use of paragraphs. Good structure evident with some discussion points presented in a logical order. Paragraph structure used throughout. Good structure evident with most discussion points presented in a clear and logical order. All paragraph are well organised. Excellent structure evident with all discussion points presented in a clear & logical order. Paragraphs well defined and organised to a high quality. MED201 Assessment 4 – Menu Project V1.0 July 2017 Page 5 of 5 Assessment Attributes Fail (0-49%) Pass (50-64%) Credit (64-74%) Distinction (75-84%) High Distinction (85-100%) Research & referencing 10% No evidence of research. No academic sources used. Sources of information not referenced using the APA style. Limited evidence of research. Minimal academic sources used. Many errors in APA referencing style formatting. Some evidence of research. Limited academic sources used. Few errors in APA referencing style formatting. Clear evidence of research. Several quality academic sources used. One or two errors in APA referencing style formatting. Evidence of in-depth research. Many high quality academic sources used. No errors in APA referencing style formatting. Format & Presentation 10% Many spelling mistakes and/or grammatical errors. A number of spelling mistakes and/or grammatical errors. A couple of spelling mistakes and/or grammatical errors. Minimal spelling mistakes and/or grammatical errors. No spelling mistakes or and/or grammatical errors. Richard Bruno. TRI3 2019 MED201 Assessment 4 Amendment Assessment 4 Brief Amendments Part A. Dietary - Assumptions: 1. Buffet and Table d’hote menus must be of William Blue Dining Standards. 2. Customers will be happy with your offerings with no need for alterations. 3. For the Buffet menus (main meal only), I will accept one (1) dish. In its simplest form a “wet dish + Farinaceous” (stew/curry/braise etc. with starch product) is permissible but this will require at least two recipes. The more complex the dish, the more recipes required (you must always think of all dish components). You will also need to provide separate dishes for both dietary requirements. Total dishes required for this Buffet will equate to 3 which requires a minimum of 6 recipes. 4. Table d’hote menu requires a two (2) entrée x