Skills must be demonstrated in an operational business environment for which tailored customer service practices are required. This will be in AVETA’s simulated industry environment.
During the Assessment Tasks requiring performance (which you will be required to observe) you must ensure the student has access to:
•
commercial information:
• financial data and budgets for the operation of a hospitality industry business
• preferred supplier arrangements
• purchase specifications
• sources of negotiated cost of supply: o tariffs,
o price lists
•
product information:
o food preparation lists
o menus for the variety of cuisines and service styles o price lists o recipes o costs of food supply for food service businesses.
Student Instructions – Assessment Task 1 – A Case Study
For this Assessment Task, as a Case Study, in the role of a Sous Chef, you will be required to source and evaluate information on current and emerging food service trends, customer preferences and target markets and use to inform menu design.
Background information for the Case Study:
In the role of a Sous Chef, you have been approached by your Head Chef to be involved in a new hospitality business venture be intend to design, develop and create that will be located in Melbourne’s CBD. To achieve this goal the head Chef has recently signed a rental contract (for 12 Months with options to extend at the end of this period) for a space on the ground floor of a high rise building at the lower end of Queens Street, Melbourne 3000.
Your Head Chef requires you to undertake some research of:
• What types of hospitality businesses are located within a two block radius of this location
• What types of customers utilise the services offered
• What style(s) of services do they offer
• What types of menus do they offer, and What are their hours of operation
Once you have completed this research, you then will be required to evaluate this information (i.e. identifying current and emerging food service trends, customer preferences and target markets) so that you can use this information to inform menu design.
Your Head Chef has requested that you develop a typed Management Report outlining the 5 dot points listed above, as well as providing a recommendation, as to what you believe would be an appropriate Hospitality business to open, based on the research you have completed. When you have drafted your Management Report, show it to your Trainer for feedback, incorporate suggested you believe are appropriate, and then submit it to your Assessor as evidence for summative assessment.
Note – During the above Assessment Task, you will be observed by your Assessor when you are:
•
Evaluating market trends and identify target markets
• Identify current customer market based on past and current sales performance.
• Analyse current customer profile and food service preferences.
• Source information on current and emerging food service trends and customer preferences.
• Evaluate market trends for relevance to organisational service style and cuisine.
• Identify target markets based on the nature and style of the operation.
SITHKOP007 Design and cost menus – Summative Assessment Tool
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Assessment Task 1 ‐ Student Assessment Instructions: The evidence you will need to provide for assessment
To be able to provide evidence that you can evaluate market trends and identify target markets, in the role of a Sous Chef, you will be required to source and evaluate information on current and emerging food service trends, customer preferences and target markets and use it to inform menu design.
Background information for the Case Study:
In the role of a Sous Chef, you have been approached by your Head Chef to be involved in a new hospitality business venture be intend to design, develop and create that will be located in Melbourne’s CBD. To achieve this goal the head Chef has recently signed a rental contract (for 12 months with options to extend at the end of this period) for a space on the ground floor of a high rise building at the lower end of Queens Street, Melbourne 3000.
Your Head Chef requires you to undertake some research of:
•
What types of hospitality businesses are located within a two block radius of this location
•
What types of customers utilise the services offered
•
What style(s) of services do they offer
•
What types of menus do they offer, and
What are their hours of operation
Once you have completed this research, you then will be required to evaluate this information (i.e. identifying current and emerging food service trends, customer preferences and target markets) so that you can use this information to inform menu design.
Your Head Chef has requested that you develop a typed Management Report outlining the 5 dot points listed above, as well as providing a recommendation, as to what you believe would be an appropriate Hospitality business to open, based on the research you have completed. When you have drafted your Management Report, show it to your Trainer for feedback, incorporate suggested you believe are appropriate, and then submit it to your Assessor as evidence for summative assessment.
Note – During the above Assessment Task, you will be observed by your Assessor when you are evaluating market trends and identify target markets.
Your Assessor will use the Observable Behaviours ‐ Assessor Checklist Task 1 to ensure that you have satisfactorily completed all assessment requirements for this Assessment Task.
Student Instructions – Assessment Task 2 – A Case Study
For this Assessment Task, as a Case Study, in the role of a Sous Chef, following on from Assessment Task 1, you now will be required to develop and cost at least six different menus, from the following list of menu types, based on the recommendation you have made in Assessment Task 1:
• à la carte
• buffet
• degustation
• ethnic
• set
• seasonal
• table d’hôte
• wine dinner
Background information for the Case Study:
When developing your menus this must be done within commercial time constraints, demonstrating:
• current and emerging food service trends
• operating costs for hospitality and catering organisations (your Trainer will assist you with this information)
• methods and formulas for calculating portion yields and costs from raw ingredients (this information will be required to be included on the Standard Recipes for relevant items on your Menus)
• desired profit margins, mark‐up procedures and rates (your Trainer will assist you with this information) i.e. cost menus for profitability
Once you have developed your six different menus show them to your Trainer for feedback, incorporate suggested you believe are appropriate, and then submit them to your Assessor as evidence for summative assessment.
Note – During the above Assessment Task, you will be observed by your Assessor when you are:
•
Developing menus
• Evaluate food service preferences of target markets and create menus to meet market needs and preferences.
• Develop menus to provide balanced variety of dishes for the style of cuisine.
• Generate a range of different, innovative and creative approaches and concepts to menu design.
• Plan and design menus and the sequence of menu items, according to cuisine requirements and conventions.
• Analyse operational constraints when designing menus.
•
Costing menus for profitability
• Itemise proposed components of the included dishes.
• Calculate portion yields and costs from raw ingredients.
• Accurately calculate all expenditure items to determine net production costs of menu items.
• Determine required profit margin and calculate selling price.
• Assess cost‐effectiveness and profitability of proposed dishes and choose menu items that provide high yield.
• Make reasonable cost adjustments to ensure price‐competitive menus . Price menu items to ensure maximum profitability.
•
Writing menu content
• Write menus using terminology appropriate for the market and organisational service style.
• Follow required menu item naming conventions for the style of cuisine.
• Present sequence of service on printed menus.
• Use innovative descriptions that promote the sale of menu items.
Assessment Task 2 ‐ Student Assessment Instructions: The evidence will need to provide for assessment
To be able to provide evidence that you can develop menus, cost menus for probability and write menu content, in the role of a Sous Chef, following on from Assessment Task 1, you now will be required to develop and cost at least six different menus, from the following list of menu types, based on the recommendation you have made in Assessment Task 1:
•
à la carte
•
buffet
•
degustation
•
ethnic
•
set
•
seasonal
•
table d’hôte
•
wine dinner
Background information of the Case Study:
When developing your menus this must be done within commercial time constraints, demonstrating:
•
current and emerging food service trends
•
operating costs for hospitality and catering organisations
•
methods and formulas for calculating portion yields and costs from raw ingredients desired profit margins, mark‐up procedures and rates i.e. cost menus for profitability
Once you have developed your six different menus submit them to your Assessor as evidence for summative assessment.
Note – During the above Assessment Task, you will be observed by your Assessor when you are:
•
Developing menus
•
Costing menus for profitability
Writing menu content
Student Instructions – Assessment Task 3 – A Case Study
For this Assessment Task, as a Case Study, in the role of a Sous Chef, following on from
Assessment Tasks 1 & 2, you now will be required to make recommendations, as a Management Report, about which two of the following types of feedback should be used to evaluate success of the menus, you recommended in Assessment Task 2, so that the business can monitor menu performance:
• 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
Background information for the Case Study:
When recommending the 2 types of feedback, you will also be required to outline the methods required to:
• respond to feedback on menu items
When you have drafted your Management Report, show it to your Trainer for feedback, incorporate any suggestions you believe are appropriate, and then submit it to your Assessor as evidence for summative assessment.
Note – During the above Assessment Task, you will be observed by your Assessor when you are:
•
Monitoring menu performance
• Monitor demand patterns for menu items.
• Seek ongoing feedback from staff and customers and use to improve menu performance.
• Analyse sales and profit performance of menu items.
• Adjust menus based on feedback and profitability
Assessment Task 3 ‐ Student Assessment Instructions: The evidence will need to provide for assessment
To be able to provide evidence that you can monitor menu performance, as a Case Study, in the role of a Sous Chef, following on from Assessment Tasks 1 & 2, you now will be required to make recommendations, as a Management Report, about which two of the following types of feedback should be used to evaluate success of the menus, you recommended in Assessment Task 2, so that the business can monitor menu performance:
•
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
Background information of the Case Study:
When recommending the 2 types of feedback, you will also be required to outline the methods required to:
respond to feedback on menu items
When you have finalised your Management Report, submit it to your Assessor as evidence for summative assessment.
Note – During the above Assessment Task, you will be observed by your Assessor when you are monitoring menu performance
Your Assessor will use the Observable Behaviours ‐ Assessor Checklist Task 3 to ensure that you have satisfactorily completed all assessment requirements for this Assessment Task.
Task 4 ‐ Student Assessment Instructions: The evidence needed to be provided for assessment
Question 1. List the market research techniques for sourcing information on food service trends and market preferences.
Question 2. List 3 current and 3 emerging food service trends.
Question 3. List sources of information on a) market statistics and b) customer profiles and preferences.
Question 4. For two service styles, identify the market requirements for each style and the quality expectation of the market that typically use each style.
Question 5. Outline the typical customer profile for customers who place orders form a breakfast menu at a café located in Melbourne’s Central Business District.
Question 6. You are considering establishing a café located in Melbourne’s Central Business District. Outline your competitor’s current product and services for Breakfast service.
Question 7. Most Hospitality businesses when establishing the financial operating cost for their business (in their budget) usually set what percentage (%) for their food cost.
Question 8. Outline the methods and formulas for calculating portion yields and costs from raw ingredients relating to a) butchers’ test b) standard measures c) standard yield tests.
Question 9. Most hospitality businesses establish a profit margin and mark up rates for product and services that they offer to their customers. Identify what
they generally are, for most Hospitality businesses.
Question 10. List the types and styles of menus used in fast food outlets. Question 11. Identify the influence of seasonal products and commodities on the content of menus.
Question 12. Identify the naming conventions and culinary terms for two types of cuisines.
Question 13. Most Hospitality businesses when presenting menus to their customers normally follow a standard format. List the formats for two different menu styles.
Question 14. List 3 methods of assessing the popularity of menu items.
Question 15. Identify a method of analysing sales mix and profit performance of menu items.
(Reminder – you will need to identify your source as part of your answer)