Assessment 2 KII4021 (1) 1

PREP 4
KII4021 Restaurant Management Assessment 2
KINGSFORD
KII4021 INTERNATIONAL
INSTITUTE
RESTAURANT
MANAGEMENT
ASSESSMENT 2
Kingsford International Institute |CRICOS: 03689D RTO: 45363 |KII4021| Jan 2021 v1.0 Page 1 of 48
Welcome to KII4021 Restaurant Management! This KII unit covers the following unit/s of
competency.
COMPETENCY DEMONSTRATION
This Assessment Task covers the following unit of competency:
KII subject code KII4021 KII subject Restaurant Management
name
Units of competency SITHKOP002 Unit Title Plan and cost basic menus
code: SITHKOP004
BSBSUS401 Develop menus for special Dietary requirements
Implement and monitor environmentally sustainable

workplace
This unit describes the performance outcomes, skills and knowledge required to plan and cost basic menus for dishes
or food product ranges for any type of cuisine or food service style. It requires the ability to identify customer
preferences, plan menus to meet customer and business needs, cost menus and evaluate their success.
This unit describes the performance outcomes, skills and knowledge required to develop menus and meal plans for
people who have special dietary needs for health, lifestyle and cultural reasons. It requires the ability to identify the
dietary requirements of customers, develop special menus and meal plans to meet those requirements, cost menus
and to monitor and evaluate the success of menu performance.
This unit also describes the skills and knowledge required to effectively analyse the workplace in relation to
environmentally sustainable work practices and to implement improvements and monitor their effectiveness. No
occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
To demonstrate your competency in this unit you will need to provide evidence of your ability to:
 Identify customer preferences
 Plan menus
 Cost menus
 Write menu content
 Evaluate menu success
 Identify menu requirements
 Develop menus and meal plans for special diets
 Cost and document special menus and meal plans
 Monitor special menu performance
 Investigate current practices in relation to resource usage
 Set targets for improvements
 Implement performance improvement strategies
 Monitor performance
Prerequisite units: SITFSA001 USE HYGIENIC PRACTICES FOR FOOD SAFETY

Visit the following website for more information about the units of competency:
https://training.gov.au/Training/Details/SITHKOP002
https://training.gov.au/Training/Details/SITHKOP004
https://training.gov.au/Training/Details/BSBSUS401
Assessment instructions
Overview
Prior to commencing the assessments, your trainer/assessor will explain each assessment task and the terms and conditions
relating to the submission of your assessment task. Please consult with your trainer/assessor if you are unsure of any
questions. It is important that you understand and adhere to the terms and conditions, and address fully each assessment
task. If any assessment task is not fully addressed, then your assessment task will be returned to you for resubmission. Your
trainer/assessor will remain available to support you throughout the assessment process.
Written work
Assessment tasks are used to measure your understanding and underpinning skills and knowledge of the overall unit of
competency. When undertaking any written assessment tasks, please ensure that you address the following criteria:
 Address each question including any sub-points
 Demonstrate that you have researched the topic thoroughly
 Cover the topic in a logical, structured manner
 Your assessment tasks are well presented, well referenced and word processed
 Your assessment tasks include your full legal name in the provided cover page.
Active participation
It is a condition of enrolment that you actively participate in your studies. Active participation is completing all the
assessment tasks on time.
Plagiarism
Plagiarism is taking and using someone else's thoughts, writings or inventions and representing them as your own.
Plagiarism is a serious act and may result in a learner’s exclusion from a course. When you have any doubts about
including the work of other authors in your assessment, please consult your trainer/assessor. The following list outlines
some of the activities for which a learner can be accused of plagiarism:
 Presenting any work by another individual as one's own unintentionally
 Handing in assessments markedly similar to or copied from another learner
 Presenting the work of another individual or group as their own work
 Handing in assessments without the adequate acknowledgement of sources used, including assessments taken
totally or in part from the internet.
If it is identified that you have plagiarised within your assessment, then a meeting will be organised to discuss this with
you, and further action may be taken accordingly.
Collusion
Collusion is the presentation by a learner of an assignment as their own that is, in fact, the result in whole or in part of
unauthorised collaboration with another person or persons. Collusion involves the cooperation of two or more learners in
plagiarism or other forms of academic misconduct and, as such, both parties are subject to disciplinary action. Collusion or
copying from other learners is not permitted and will result in a “NS” grade and NYC.
Assessments must be typed using document software such as (or similar to) MS Office. Handwritten assessments will not
be accepted (unless, prior written confirmation is provided by the trainer/assessor to confirm).
Competency outcome
There are two outcomes of assessments: S = Satisfactory and NYS = Not Yet Satisfactory
Once the learner has satisfactorily completed all the tasks for this module the learner will be awarded “Competent” (C) or
“Not yet Competent” (NYC) for the relevant unit of competency.
If you are deemed “Not Yet Competent” you will be provided with feedback from your assessor and “will” be given
another chance to resubmit your assessment task(s). If you are still deemed as “Not Yet Competent” you will be required
to re-enrol in the unit of competency.
Additional evidence
If we, at our sole discretion, determine that we require additional or alternative information/evidence in order to determine
competency, you must provide us with such information/evidence, subject to privacy and confidentiality issues. We retain
this right at any time, including after submission of your assessments.
Confidentiality
We will treat anything, including information about your job, workplace, employer, with strict confidence, in accordance
with the law. However, you are responsible for ensuring that you do not provide us with anything regarding any third party
including your employer, colleagues and others, that they do not consent to the disclosure of. While we may ask you to
provide information or details about aspects of your employer and workplace, you are responsible for obtaining necessary
consents and ensuring that privacy rights and confidentiality obligations are not breached by you in supplying us with such
information.
Assessment appeals process

If you feel that you have been unfairly treated during your assessment, and you are not happy with your assessment and/or
the outcome as a result of that treatment, you have the right to lodge an appeal. You must first discuss the issue with your
trainer/assessor. If you would like to proceed further with the request after discussions with your trainer/assessor, you need to
lodge your appeal to the course coordinator, in writing, outlining the reason(s) for the appeal. For more information please
refer to our policy and procedures by visiting www.kii.edu.au/documents or login to your LMS account by clicking the link :
https://www.kiionline.edu.au/course/view.php?id=59 .
Recognised prior learning

Candidates will be able to have their previous experience or expertise recognised on request.
Special needs
Candidates with special needs should notify their trainer/assessor to request any required adjustments as soon as possible.
This will enable the trainer/assessor to address the identified needs immediately
Assessment requirements
The assessment activities in this workbook assess aspects of all the elements, performance criteria, skills and knowledge
and performance requirements of the unit of competency.
To demonstrate competence in this unit you must undertake all activities/questions in this Assessment and have them
deemed satisfactory by the assessor. Once you have demonstrated the required level of performance, you will be deemed
competent in this unit.
Should you still be deemed Not Yet Competent, you may have the opportunity to resubmit your assessments or appeal the
result.
As part of the assessment process, all learners must abide by any relevant assessment policies as provided during induction
(orientation). For more information refer to our assessment policies by visiting www.kii.edu.au/documents or login to your
LMS account (www.kiionline.edu.au )
If you feel you are not yet ready to be assessed or that this assessment is unfair, please contact your assessor to discuss your
options. You have the right to formally appeal any outcome and, if you wish to do so, discuss this with your
trainer/assessor.
ASSESSMENT COVERSHEET
Unit:
Course Name:
Assessment Tool:
Student must fill this section:
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Student ID:
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Clause: validation & moderation Process”
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Declaration:
 The material I have submitted is my own work;
 I have kept a copy of all relevant notes and reference material that I used in the
production of my work;
 I have given references for all sources of information that are not my own,
including the words, ideas and images of others.”
Student signature: Date:
Assessment Completion Status
Assessor’s
Attempt Satisfactory Non-Satisfactory Date
Signature
Initial attempt □ □
2nd attempt/Re-assessment □ □
Feedback to student:
Information for Student:
 All work is to be entirely of the Student.

General Information for this assessment:
 Read the instructions for each question very carefully.

 Be sure to PRINT your FULL name & LAST name in every place that is provided.
 Short questions must be answered in the spaces provided or follow the word limits as instructed.
 For those activities requesting extra evidence such as: research reports, ESSAY reports, etc. The student must attach its own work
formatted in double space, Arial 12 pts.
 All assessment tasks must be addressed correctly in order to obtain a competence for the unit of competency.
 If the Student doesn’t understand the assessment, they can request help from the assessor to interpret the assessment.
 All assessments must be submitted online. Login to www.kiionline.edu.au and follow the subject link to submit your
assessments. Note that the hard copy of the assessments will not be accepted.
Re-assessment of Result& Academic Appeal procedures:
If a student is not happy with his/ her results, that student may appeal against their grade via a written letter, clearly stating the grounds of
appeal to the Operations Manager. This should be submitted after completion of the subject and within fourteen days of commencement of
the new term.
Re-assessment Process:
 An appeal in writing is made to the Operations Manager providing reasons for re-assessment /appeal.
 Operations Manager will delegate another faculty member to review the assessment.
 The student will be advised of the review result done by another assessor.
 If the student is still not satisfied and further challenges the decision, then a review panel is formed comprising the lecturer/trainer
in charge and the Operations Manager OR if need be an external assessor.
 The Institute will advise the student within 14 days from the submission date of the appeal. The decision of the panel will be
deemed to be final.
 If the student is still not satisfied with the result, the he / she has the right to seek independent advice or follow external mediation
option with nominated mediation agency.
 Any student who fails a compulsory subject or appeals unsuccessfully will be required to re-enrol in that subject.
The cost of reassessment will be borne by the Institute. The external assessor will base his/her judgement based on principles of assessment.
These principles require assessment to be reliable, fair, practical and valid.
Academic Appeals
 If you are dissatisfied with the outcome of the re-evaluation process, you have a right to appeal through academic appeals
handling protocol.
 To appeal a decision, the person is required to complete the KII- Request for Appeal of a Decision form with all other supporting
documents, if any. This form is available via our website. The completed Request for Appeal form is to be submitted to the Student Support
Officer either in hard copy or electronically via the following contact details:
Student Support Officer, Kingsford International Institute (KII), Level 6, 128-136 Chalmers St, Surry Hills, NSW 2010, Email:
[email protected]
 The notice of appeal should be in writing addressed to the Operations Manager and submitted within seven days of notification of
the outcome of the re-evaluation process.
 If the appeal is not lodged in the specified time, the result will stand and you must re-enrol in the unit.
 In emergency circumstances, such as in cases of serious illness or injury, you must forward a medical certificate in support of a
deferred appeal. The notice of appeal must be made within three working days of the concluding date shown on the medical certificate.
 The decision of Operations Manager will be final.
 Student would then have the right to pursue the claim through an independent external body as detailed in the students’ complaint
/ grievance policy.
“I understand all the above rules and guidelines for the assessment”
Full Name Signature Date (dd/mm/yyyy)
Pre-assessment Checklist
Your assessor will go through the assessment for this unit. It is important that you understand this assessment
before taking on the questions and tasks. To confirm that you have been given this overview, we ask you to
complete the following Pre-Assessment Checklist.
You are required to carefully read each checklist item provided below and tick either ‘Y’ to confirm your
understanding or ‘N’ if you disagree. In case you disagree with an item, please provide your reason under the
‘Comments’ column.
When you have done this, we ask you to sign this Pre-Assessment Checklist. This acknowledges that your
Trainer/Assessor has discussed all of the information with you prior to undertaking this assessment.
Pre – assessment Checklist Comments
Y N I, the student, understand the purpose of the assessment.
I understand when and where the assessment will occur, who will assess and
Y N
in what format the assessment will be submitted.as
Y N I understand the methods of assessment.
Y N I understand what resources are required to complete this assessment.
Y N I understand the performance level required for each assessment event.
I understand that it must be my own work. I have been explained and

Y N
understand the serious consequences in case this work is found plagiarised.
Y N I understand the process if I am deemed not yet competent.
Y N I understand the feedback process and the appeals process.
The assessor has discussed with me if I have any special needs and if so
Y N
what arrangements have been made.
Student Full Student ID Student Signature Date

Name (dd/mm/yyyy)
STUDENT INSTRUCTIONS
 Complete the readiness for assessment workbook before commencing this assessment
 This assessment may consist of a number of tasks based on a simulated or real environment
 You must complete and respond to each question
 You may ask your assessor questions to clarify requirements of the tasks if required. However, your
assessor will not be able to show you how to complete the task
 You must receive a satisfactory result for each part of this assessment to be successful in this task
 You must not separate this document. Attachments must be as per the assessment submission
instructions
 Ensure you complete the task record sheet at the end of this assessment
 Return your assessment by the date set by your assessor and your training plan
 Do not plagiarise. Plagiarism is considered cheating. Please refer below for our policy in regards to
cheating
 Reasonable adjustment: If you require any adjustments to accommodate a need in order to complete
this assessment, please talk to your assessor. Arrangements will be put in place to ensure a fair and
flexible approach is undertaken for this assessment. Please note that the range or nature of the
adjustment will ensure that the outcomes of the unit are not compromised.
 Feedback: Your assessor will provide feedback to you after the completion of the assessment.
 The trainer assessor will explain the appeals process if applicable or alternatively refer to your student
handbook for further details
ASSESSMENT BRIEF
Objective of the task The purpose of this task is to demonstrate your knowledge required to coordinate the
production of food in commercial kitchens. You will need to provide information on
selecting, preparing and portioning a range of dishes functions, à la carte, table d’hôte
and work on set menus with a range of recipes and use relevant equipment, cookery
and food storage methods. You will also need to show competency in the following
food production processes:
 bulk cooking
 cook chill for extended life
 cook chill for five-day shelf life
 cook freeze
 fresh cook.
You are required to demonstrate your knowledge required to prepare dishes for people
who have special dietary needs for health, lifestyle or cultural reasons.
Resources  Learner Guide

 PowerPoint Slides
 Computer and MS word
 Internet
 Recipes and online presentations
You will be required to You must use the template provided in this assessment and demonstrate knowledge of
complete food production process and knowledge required to prepare dishes for people who have
special dietary needs for health, lifestyle or cultural reasons
Time allocation Refer to your trainer
Assessment 2: Simulation:
Instructions:
 There are 5 parts in this assessment. You are expected to completed all parts of this assessment.
 Use the template provided
 Students will be required to demonstrate all observations as specified in the task instructions
below. Demonstrations will consist of a number of tasks a worker would perform in their role on a
daily basis
 Time constraint within which the students will need to complete the demonstration
 The recipes that needs to be followed during the demonstration
 This assessment consists of a number of tasks based on the on-the-job environment
 Ensure all tasks performed are in line with the organisation relevant policies and procedures (refer
to standard operating procedures of KII)
 students will be observed demonstrating the necessary skills in accordance with the observation
checklist, if necessary, provide a copy of the checklist to students.
 students can ask questions to clarify the requirements of the task/s if required. However, you must
not show how to perform the task
 Students must, receive a satisfactory result for each part of this assessment to be successful in this
task
 This assessment will be finalized once all records are collated and revised. A debrief must be
provided at the closing meeting
 Provide feedback after the observation session.
 Re assessment/resubmission procedure in case if a student is deemed NYS
Evidence submission requirements
Appendices include 1 Customer Profile Survey
2 Customer menu Analysis/Customer profile map
3 Menu Planner
4 Meeting Minutes
5 Calculations of Portion Yields
6 Standardised Recipe Cost Sheet/card
7 Menu & recipe cost spreadsheet
8 Meeting Minutes
9 Menu Content (screen print)
10 Customer surveys
11 Menu Evaluation worksheet (Feedback)
12 Menu content adjustment
13 Special, Cultural or Religious Dietary Requirement

Identification Table
14 Evidence of discussion
15 Menu Plans and Drafting template
Student Evidence ☐ Part 1 Identify customer preferences (Appendix 1,

summary Submission/ 2, 15,)
instructions
☐ Part 2 Plan menus (Appendix 3,4)
☐ Part 3 Cost menus (Appendix 5,6,7, 8)
☐ Part 4 Write menu content (Appendix 9)
☐ Part 5 Evaluate menu success (Appendix 10,11,12,13)
Simulation:
You have recently opened up a new simulated restaurant establishment, Kingsford Kitchen. Kingsford Kitchen requires you
to plan and cost 8 basic menus ready for the launch of the new establishment. Menus include:
 à la carte
 buffet
 cyclical
 degustation
 ethnic
 set
 table d’hôte
 seasonal
The above menus must be developed based on the food preferences identified and evaluated by customer groups with
differing characteristics. You must develop all 8 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.
There are 5 parts to this assessment, and you must complete all 5 parts:
 Part 1 Identify customer preferences
 Part 2 Plan menus
 Task 3 Cost menus
 Part 4 Write menu content
 Part 5 Evaluate menu success
Part 1 Identify customer and menu preferences
Australia is a diverse, multi-cultural place. People have different dietary requirement / preferences for a range of
reasons including cultural, health or even just their own preference.
Identify special dietary and cultural or religious menu requirements of
different customer groups, including:
 International Tourists from India (Hindu) and Afghanistan (Muslim)

 Children
 Athletes
 Customer with intolerance or allergies
 Elderly
The menus must meet at the special dietary requirements from the list below:
 eating regimes:
 elimination
 macrobiotic
 exclusions for allergies, contraindications with medicines or food
 intolerance
 fat-free
 fluids
 food preferences
 food restrictions
 gluten-free
 high carbohydrate
 high or low energy
 high or low protein
 high fibre
 lacto ovo
 low carbohydrate
 low cholesterol
 low fat
 low gluten
 low kilojoule
 low sugar
 modified sodium or potassium
 modified texture
 nutritional requirements
 portion size
 substitutes:
 gluten-free flour
 yeast-free flour
 non-sugar sweeteners
 sugar-free
 type one and two diabetes
1.1 You are required to identify and evaluate the food preferences of customer groups with differing
characteristics and use the customer profiles to inform menu planning. To identify current customer
profiles for the food business you are to outline the following information:
 Demographics - Demographics include gender, age, income, marital status, educational

background and occupation
 Geography - Where do your customers live? Not just the location, but what kind of home do
they live in?
 Social Structure-Basic social information on the person’s family, children and friends.
 Psychographics -This will give you information on your customer’s personality type. You need
to list down the customer’s interest, hobbies, likes, dislikes, what food he likes, what sports he
watches, who his favourite team is, etc.
 Behaviour - Identify any behaviour patterns of your customers.
o Could be anything from the way they eat, the way the payment is made or just their general
behaviour.
o Presence -Where are the places your customers hang out at? From competitor restaurants, to the
malls to the clubs, find them out. And don’t forget to know where they are present online.
MENU ITEMS FOR THE CUSTOMER SERVEY.

MENU ITEMS MENU MENU ITEM
(STARTERS) (SOUP) MENU ITEM(Mains)
ITEMS (SALADS)
Supreme Nachos Potato House Salad Grilled Beef Chili Sweet fire Chicken
Skin Boneless Wings Chicken Salad Red Ale Cheddar Breast
Stuffed breadsticks Caesar Salad Greek Bacon Potato Leek Kung Pao chicken
Smoked Chicken Salad Panzanella Chicken Noodle Angus Steak Honey
Quesadilla Carrot Salad Asian Avocado Soup Walnut Shrimp
Buffalo shrimp Kakori Sesame Salad Bacon Soup Eggplant Tofu Broccoli
kebabs Cheese Balls Bhuna BBQ Potato Salad Clam Chowder Beef Grilled Chicken
Masala Chicken Wings Watermelon, Olive and Matzah Ball Soup Teriyaki
Chicken Satay Feta Salad Yellow Pea Soup
1.1.2 Firstly, you will need to collect at least 8 customer surveys (classmates) using the surveys
provided (Appendix 1)
1.2 Then, analyse food preferences of your customer base using the survey results
obtained from your 5 customers (appendix 1). Complete a customer profile by
completing the customer profile map (appendix 2)
Your assessor will observe you perform this part using the assessor
observation checklist
Part 2 Plan menus including for special diets

2.1 Now it is time to plan your menu. To do this you should:
• Develop your menu concept.
• First and foremost, you should ask yourself what you want your restaurant to be
known for. ...
• Develop a list of core ingredients. ...
• Investigate your supply chain. ...
2.1.1 Develop and plan each of the following menu types and base your menu on the food
preferences of customer groups with differing characteristics conducted in part 1 (refer to
appendix 1 , 2 and 15). Use the information gathered in part 1 to inform the menu planning
process for each of the menu types:
• à la carte
• buffet
• cyclical
• degustation
• ethnic
• set
• table d’hôte
• seasonal
Menu type details include:

 1 à la carte – Dinner menu with classical sequencing of items. Must include a minimum of 6
starters, 10 main courses, 6 desserts and a range of extras and drinks. You may be creative on
the menu, however you must tailer it to a customer group of your choice and outline the
customer group details (as outlined in Appendix 2) in your submission; and include 3 special
dietary requirement and 2 cultural/ religious restrictions from part 1.
 2 Buffet – Breakfast menu; and include 2 special dietary requirement and 1 cultural/ religious
restrictions from part 1.
 3 Cyclical – Consisting of 5 rotation meals; and include 3 special dietary requirement and 2
cultural/ religious restrictions from part 1.
 4 Degustation – A sweet or savoury degustation menu that includes at least 10 different
courses; and include 3 special dietary requirement and 2 cultural/ religious restrictions from
part 1.
 5 Ethnic – An Ethic menu with a range of bold flavours and lots of variety. Menu must
comprise of at least 5 entree options, 8 main options, 4 side options and 3 dessert options; and
include 3 special dietary requirement and 2 cultural/ religious restrictions from part 1.
 6 Set – Set menu for any special functions held at the establishment (e.g. weddings, birthdays,
engagement parties); and include 3 special dietary requirement and 2 cultural/ religious
restrictions from part 1.
 7 Table d’hôte – Dinner menu with contemporary sequencing of items. Must include 4 starters,
5 main courses and 3 desserts; and include 3 special dietary requirement and 2 cultural/
religious restrictions from part 1.
 8 Seasonal – Seasonal menu for a hosted dinner parties that takes into consideration the current
seasons produce and available ingredients; and include 3 special dietary requirement and 2
cultural/ religious restrictions from part 1.
To plan your menu’s, you must:

 Generate a range of ideas for menus for dishes or food production ranges, assess their merits,
and discuss with relevant personnel.

 Choose menu items to meet customer preferences. (refer to information gathered in part 1)
 Identify organisational service style and cuisine, and develop suitable menus.
 Include balanced variety of dishes or food production items for the style of service and
cuisine
In addition, include:
2.1.1.1. A balanced variety of dishes and ingredients for the style of service and cuisine,
including different:
o colours
o cooking methods
o delicacies
o flavours
o nutritional values
o presentation
o seasonally available ingredients
o tastes
o textures.
2.1.1.2. A range of ideas generated for menus for dishes or food production ranges and
assess merits:
o Appearance
o Aroma
o Taste
o Texture
o Consistency
o Cuisine
2.2 Using the menu planner template (appendix 3), you must develop the above menus within commercial
time constraints. You have been provided with 2 days to complete the menu plan (appendix 3) in
preparation for your regular menu meeting scheduled in two days’ time. Ensure your planning template
is ready for the meeting and it covers the following.
 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.
2.3 When you finish completing your menu planner (appendix 3) for all of the menu types listed in 2.1.1,
you will need to seek staff suggestions for menu items and discuss the menu plan before costing the
menus. Meet with the Head chef (your assessor), and Sous chef (class mate) to discuss your menu plan in
detail. Ensure you discuss all the ideas generated and merits of the dishes including the dish:
 Appearance
 Aroma
 Taste
 Texture
 Consistency
 Cuisine
Complete the meeting minutes (appendix 4).
Your assessor will observe you perform this part using the assessor observation checklist.
Part 3 Cost menus
3.1 Cost out your menu items. To do this you will need to calculate the item menu consults by following the 9
steps listed below:
Step 1: List down all the ingredients that you plan to put on your menu
Step 2: You need to calculate interest, return charades, delivery fees, and any other expenses related to
single ingredient such as the tomato
Step 3: Calculate the cost of the food by adding the total number of all ingredients
Step 4: To determine the percentage derived from the food, divide the menu costs by the cost of the food.
Step 5: Add up all the overhead costs per meal
Step 6: Come up with the target food and cost percentage that you want for your menu
Step 7: Look at your menu prices to determine if they cover the food and overhead costs and return profits
Steps 8: Calculate costs percentages for different food for different items or services
Step 9: Examine the sales per item to determine if your food cost percentages will be able to support your
restaurant
3.1.1 To demonstrate the 9 steps above you must complete the following documents
 Calculations of portion yields and costs from raw ingredients (Appendix 5)

 Calculations for the cost of producing dishes for menus (Appendix 6 Standardised Recipe
Cost Sheet)
 Calculations for mark-ups and selling price for profitability (Appendix 6 Standardised Recipe
Cost Sheet)
Complete the menu & recipe cost spreadsheet (appendix 7) and complete:
 Dish costings (Itemise proposed components of included dishes or food production items.)
 Sale price for each dish (showing how desired profit margins are achieved)
 Itemise proposed components of included dishes or food production items.
 Assess cost-effectiveness of proposed dishes or food production items and choose menu
items that provide high yield.
 Price menu items to ensure maximum profitability.
Note: The above information must be presented as part of this assessment using computers and software
programs to cost and document menus.
Microsoft Office Word and menu calculator Restaurant Food Cost Calculator for Portion and Menu
Costing (free-online-calculator-use.com)
3.2 Once you have compiled all ideas and costed out dishes and menu items, you must meet with chefs, food
and beverage management and the establishments accountant (Roleplayed by classmates and assessor) to
discuss your costings. At the meeting:
 compare menu items based on their anticipated yield, budgetary constraints and profitability.
 Identify unprofitable menu items and adjust menus to include high yield dishes.
Complete the meeting minutes provided (Appendix 8)

 Your assessor will observe you perform this part using the assessor observation checklist.
Part 4 Write menu content
4.1 You have now planned and costed menus for the following menu types
 à la carte
 buffet
 cyclical
 degustation
 ethnic
 set
 table d’hôte
 seasonal
4.1.1 You must now write your menus (appendix 9). Write your menus using words that appeal to
your customer base and fit with the establishment service style. Ensure you:
 Use correct names for style of cuisine.
 Use descriptive writing to promote sale of menu items.
When writing your menus ensure you consider:
Design Matters -The final point you’ll want to consider before you start writing is choosing what your
menu is going to look like with a design that matches your colours and concept. Choose a beautiful,
readable font, with the right size and a good background design that will make each item stand out
clearly.
Writing Your Menu - With all the prep work done, it’s time to start writing your menu. Start by
organizing your dishes into sections, such as Starters, Mains, and Desserts, and start listing them out.
“Start with more affordable and basic dishes at the top and work your way down to the more elaborate
and expensive meals, so everybody will know where to look for what price range,”
Create Beautiful Descriptions- You’ll be able to generate far more sales in your restaurant if you
create a unique and engaging description of each meal, rather than just listing the dishes or just listing
the ingredients.
Use eye- catching and mouth-watering and phrases, such as ‘melts in the mouth’ or ‘delectable’ to get
your customers excited about what they’re about to eat.
Use Tools for Quality -One of the most overlooked aspects of a menu is the quality of the writing
and design itself. Fortunately, you can guarantee a high- quality result using tools from the internet.
And to make life even easier, here are some menu builders online that you can start using for free:
 Canva.com – Create a restaurant menu online for free from Canva.com.

 Webstrauntstore.com – Free online restaurant menu maker from Webstrauntstore.
 Adobe Spark Menu Maker – With a simple design interface, you don’t have to be a designer
to create great looking menus
 Design Wizard – Create impressive image designs for your menu in minutes. This is also a
great tool to utilize with your restaurant social media campaign.
4.1.1.1 Take a screen print of your created menu and place in the space provided in appendix 9
Your assessor will observe you perform this part using the assessor observation checklist
Part 5 Evaluate menu success
5.1 You are to seek ongoing feedback from customers and others, and use the feedback to improve
menu performance. To do this you need to evaluate success of the menus developed in part 1 – 4 by
obtaining feedback from:
 customer surveys (appendix 10)

 seeking staff suggestions for menu items (appendix 12)
5.1.1 You are to assess success of menus against customer satisfaction and sales data. To do this
you must conduct a VIP night for at least 10 customers. You are to prepare menu items for all
from all 8 menu types. Then, present the dishes to your customers.
NOTE: You should determine customer satisfaction through discussions with at least 8 customers
(classmates). Ensure you effectively listen and respond to routine customer feedback, and ask questions
that inform menu choice.
5.1.2 At the end of the VIP night you should seek feedback from customer by conducting customer
surveys. You must survey at least 8 customers (classmates) using the questionnaire (customer survey
-appendix 10)
Note: Each customer (class mate) must provide at least 1 survey for each menu type:
 à la carte
 buffet
 cyclical
 degustation
 ethnic
 set
 table d’hôte
 seasonal
5.1.2.1 Assess the success of the menus against customer satisfaction and sales data based on the surveys
and graph the results. Were the menus successful. To make this determination you must receive =/> 3 stars.
Complete the results data and create a bar graph indicating successful menus and unsuccessful menus
(appendix 10)
5.2 Then, at your next regular staff meeting you have scheduled an evaluation session which
includes menu discussions and improvements to be suggested by:
 managers (classmates)
 staff (classmates)
 supervisors (classmates)
5.3 At the evaluation meeting you will be required to cook and present the 8 menu types
 à la carte
 buffet
 cyclical
 degustation
 ethnic
 set
 table d’hôte
 seasonal
5.2.1.1 Staff (managers (classmates), staff (classmates), supervisors (classmates), will taste
the menu items and discuss their thoughts and provide feedback in relation to dish quality, merits
and profitability. Including feedback relating to:
 Value or money
 Food preferences
 Variety
 Flavours
 Tastes
 Other comments
5.4 Have you staff complete the feedback forms provided and seek the staff suggestions for all menu
items (Appendix 11).
5.3.1 Then discuss menu requirements particularly asking for improvements

relating to
 Workflow
 Mise en Place
 Time Constraints
 Portion Control
 Yields
 Appearance
 Value or money
 Variety
 Flavours
 Tastes
Complete “evaluation meeting notes”(appendix 12)
5.5 Collate all the feedback from your customers (surveys and VIP verbal feedback) and feedback
gained from staff. Adjust menus based on feedback and profitability. Based on your findings you will
need to make at least 1 adjustment to each of the 8 menus:
 à la carte
 buffet
 cyclical
 degustation
 ethnic
 set
 table d’hôte
 seasonal
Record any changes in Menu Content Adjustment (Appendix 12). Ensure you clearly record all feedback and
recommendations and make relevant changes.
 Note: You must clearly identify your changes using a red pen or highlighter and relevant comments
to justify amendments
Your assessor will observe you perform this part using the assessor observation checklist
APPENDIX 1 – CUSTOMER PROFILE SURVEY

CUSTOMER 1
1st June 20XX
Dear valued customer,
Since our restaurant’s success is based on exceeding or at least meeting customer expectations, we consider it
as one of our priorities to provide you with the best restaurant experience. As such, we are conducting a survey
on our restaurant cuisines and services to determine how well we are doing in achieving this goal. We have
attached a survey sheet containing questions pertaining to our cuisines and services. Please take about 5-10
minutes to answer and complete the survey form.
Thank you in advance for participating in this survey. We consider every customer’s thoughts and feedback on
our cuisines and services very important to our success, especially in providing all of you with a higher level of
gastronomic experience and customer service in the future.
Very truly yours,
Full Name: John Smith Date of Birth: 23rd June 1988 Gender: Male
Occupation: Accountant City/Town : Sydney Contact No. : 0914239487
Email Address : [email protected]
Your hobby/favourite sport/favourite cuisine: Reading/cricket/continental
Please give the name of top favourite dish and least favourite dish: Pasta/sauté vegetables

CUSTOMER 2
1st June 20XX
Since our restaurant’s success is based on exceeding or at least meeting customer expectations, we consider it as
one of our priorities to provide you with the best restaurant experience. As such, we are conducting a survey on our
restaurant cuisines and services to determine how well we are doing in achieving this goal. We have attached a
survey sheet containing questions pertaining to our cuisines and services. Please take about 5-10 minutes to answer
and complete the survey form.
Thank you in advance for participating in this survey. We consider every customer’s thoughts and feedback on our
cuisines and services very important to our success, especially in providing all of you with a higher level of
gastronomic experience and customer service in the future.
Very truly yours,
Full Name: Peter Smith
Date of Birth: 20th June 1985 Gender: Male
Occupation: Admin Officer City/Town : Sydney Contact No 0987413345
Your hobby/favourite sport/favourite cuisine: Gardening/Hockey/Pan Asian
Please give the name of top favourite dish and least favourite dish: Chinese dishes/ spicy food
Your hobby/favourite sport/favourite cuisine: Reading/cricket/continental
Please give the name of top favourite dish and least favourite dish: Pasta/sauté vegetables

CUSTOMER 3
1st June 20XX
Since our restaurant’s success is based on exceeding or at least meeting customer

expectations, we consider it as one of our priorities to provide you with the best restaurant
experience. As such, we are conducting a survey on our restaurant cuisines and services to
determine how well we are doing in achieving this goal. We have attached a survey sheet
containing questions pertaining to our cuisines and services. Please take about 5-10 minutes to
answer and complete the survey form.
Thank you in advance for participating in this survey. We consider every customer’s thoughts
and feedback on our cuisines and services very important to our success, especially in providing
all of you with a higher level of gastronomic experience and customer service in the future.
Very truly yours,
Full Name: Bret Lee Date of Birth: 11th Oct 1990 Gender: Female Occupation: Designer City/Town : Sydney
Contact No. : 0944568124
Your hobby/favourite sport/favourite cuisine: reading/volleyball/Indian
Please give the name of top favourite dish and least favourite dish: Pav Bhaji/Matar Paneer

CUSTOMER 4
12th June 2019

expectations, we consider it as one of our priorities to provide you with the best
restaurant experience. As such, we are conducting a survey on our restaurant
cuisines and services to determine how well we are doing in achieving this goal. We
have attached a survey sheet containing questions pertaining to our cuisines and
services. Please take about 5-10 minutes to answer and complete the survey form.
Thank you in advance for participating in this survey. We consider every customer’s
thoughts and feedback on our cuisines and services very important to our success,
especially in providing all of you with a higher level of gastronomic experience and
customer service in the future.
Very truly yours,
Full Name: William Chu
Date of Birth: 29th Aug 1986
Gender: Male
Occupation: Admin Officer
City/Town : Sydney
Contact No. : 09981274846
Your hobby/favourite sport/favourite cuisine: Watching movies/cricket/Italian

Please give the name of top favourite dish and least favourite dish: Pizza/lentils

CUSTOMER 5
12th June 2019

expectations, we consider it as one of our priorities to provide you with the best
restaurant experience. As such, we are conducting a survey on our restaurant
cuisines and services to determine how well we are doing in achieving this goal. We
have attached a survey sheet containing questions pertaining to our cuisines and
services. Please take about 5-10 minutes to answer and complete the survey form.
Thank you in advance for participating in this survey. We consider every customer’s
thoughts and feedback on our cuisines and services very important to our success,
especially in providing all of you with a higher level of gastronomic experience and
customer service in the future.
Very truly yours,

Full Name: Tommie Lee Jones
Date of Birth: 11th Jan 1980
Gender: Male
Occupation: Accountant
City/Town : Sydney
Contact No. : 0931279647
Your hobby/favourite sport/favourite cuisine: Cooking/badminton/Chinese

Please give the name of top favourite dish and least favourite dish: Chicken with
cashewnut/beef items
APPENDIX 2 – Customer Profile Map

Customer Type Demographic Behaviour Location
(Regular, one timer, (gender, age, income, (eating pattern, ordering pattern,
occasional, tourist) marital status,
educational payment method)

background and
occupation)
Regular Male, 32, high Single serving, Cash payment Central Coast
income
Regular Male, 35, middle Meals for 2, Cash payment Central Coast
income
One timer Female, 30, middle Single serving, Card payment Central Coast
income
Regular Male, 34, high Single serving, Cash payment Central Coast
income
Regular Male, 38, high Family serving, Card payment Central Coast
income
Occasional Female, 32, middle Single serving, Cash payment Central Coast
income
Regular Female, 35, middle Family serving, Card payment Central Coast
income
Regular Male, 40, high Family serving, Cash payment Central Coast
income
APPENDIX 3 MENU PLANNER

INTRODUCTION
In any food business, everything starts with a menu. It is the menu that dictates the business operation, how it will be
organized and managed, how the company will meet its goals.
The objective of a menu plan is to explain the importance of a menu. It also aims to explain the basic rules of menu
planning and identify the factors that need to be considered. As such, it also aims to identify the constraints in menu
planning. Lastly, its objective is to plan and write a menu.
It is also in this menu plan that the company will reflect on its customers’ tastes, food preferences, and needs.
It is also the aim of the company to attain its marketing objectives on location, time, price, quality, and specific food
items.
The menu plan also helps the company achieve its quality objectives. The menu plan contains information on the food’s
flavour, texture, colour, consistency, palatability, visual appeal, temperature, aroma, and the like. It shall also have
information on nutritional diets like low-fat, high-fibre, or vegetarian.
The company aims to produce dishes that are cost-effective. It takes into account its financial constraints and profit
objectives. It focuses on minimizing costs and maintaining the operational budget.
The menu plan should be accurate. For some cities, there exists “truth-in-menu” laws and ordinances, which simply
mean that whatever ingredients are in the menu, the company should be using them. An example of this is butter. The
company must use butter and not margarine. If the company states that it is using fresh ingredients, then it must not use
fresh frozen ingredients.
MENU PLANNING CONSTRAINTS
In menu planning, there are always constraints and factors that need to be considered. The following are the
identified menu planning constraints:
• Facility layout, design, and equipment. The menu plan should limit itself to the space of the location,
equipment that are available for use, workflow, and efficiency.
• Available labour. It must take into consideration the number of employees, the required skills in the
menu planning, and the necessary training programs.
• Ingredients are also constraints in the menu planning. The menu should focus on food where the ingredients
are readily available. It must take into consideration the standard food recipe, availability of the ingredients
required, including seasonal ingredients, the cost of such ingredients, and any other miscellaneous costs such
as delivery costs, and storage costs.
• Marketing implications are also constraints. The menu plan must consider the social needs of its customer,
as well as their physiological needs.
• Quality level and costs. The company must take into consideration the following: the customer’s
expectations, the skills and knowledge of the employees, the availability of the equipment and ingredients,
and the cost of food and their selling price.
MENU AND FOOD SERVICE OPERATION
The menu and food service operation includes the determination of the needs of the staff, menu production, service
equipment, dining space, purchase specifications, and others.
Menu planning determines the needs of the production, service, and back-of-house staff.
The menu plan also dictates the production and service equipment needs of the company. The interior, table, and
uniform designs depend on the menu plan. The menu shall also dictate the tableside service, and all utensils since the
design and use of utensils shall depend on the menu.
Lastly, purchase specifications may be dictated by the menu. The company menu involves Italian cuisine. As such,
the purchase specifications of the ingredients should follow the applicable ordinances with respect to the
preparation of the food in the menu.
The items must be prepared in a manner that will stimulate the interest of the
customer. As such, the menu planner shall offer dishes that are prepared in the following ways:
Insert based on your recipes

 Steamed
 Baked
 Poached
 Deep-fried
 Braised
The finished product must be prepared using the method that is indicated on the menu. As the company plans on
opening up a restaurant that offers Italian cuisine, the menu shall offer the following menu types:
 à la carte
 buffet
 cyclical
 degustation
 ethnic
 set
 table d’hôte
 seasonal
DEVELOPMENT OF COST CONTROL PROCEDURES
 When a menu requires more expensive dishes, labour, equipment, expenses, and procedures, it also
increases cost.
 Cost should always be considered in menu planning. The company needs to come up with ways or
controls to manage cost.
THE MENU PLAN

Dishes and Food which requires special equipment: (At least one from each menu)
Menu items Menu items Menu items
Garlic chicken lovely legs on soft Hot smoked salmon and watercress Mint ice-cream cups with crunchy
polenta salad with crispy potatoes crumbs
Maple and rosemary slow roast pork Garlicky kale and white bean stew Herb coated chicken breasts
Roast beef Pears belle Helene Grilled fish with proveneal tomatoes
and olives
MENU STYLES - GENERATED IDEAS AND MERITS

A range of generated ideas for menus for dishes or food production ranges, and merit assessments
Menu Item / Cuisine Merits
Garlic chicken lovely legs on Appearance Good portion size
soft polenta Aroma garlicky
Taste Salty and creamy
Texture solid
Consistency Solid cum semi solid
A range of generated ideas for menus for dishes or food production ranges, and merit
assessments
Pumpkin and leek soup Appearance Colourful
Aroma Refreshing
Taste Salty and herby
Texture fluid
Consistency Semi solid
assessments
Hot smoked salmon and Appearance Colourful
watercress salad with crispy Aroma Smoky, fresh
potatoes Taste Salty
Texture Crunchy and solid
Consistency Thick
assessments
Mint ice cream cups with Appearance soothing
crunchy crumbs Aroma minty
Taste Minty and herby
Texture solids
Consistency Semi-solid
assessments
Roast beef Appearance Meaty
Aroma smoky
Taste Meaty
Texture Thick and hard
Consistency Solid
assessments
Maple and rosemary slow Appearance 1 portion sized
roast pork Aroma Herby and rosty
Taste Roasted and herby
Texture solid
Consistency thick
assessments
Garlicky Kale and white bean Appearance Semi solid

stew Aroma Garlicky
Taste Creamy and garlicky s
Texture smooth
Consistency Semi-thick
assessments
Pearss belle Helene Appearance Colourful
Aroma Fruity
Taste Tangy and sweet
Texture soft
Consistency thick
Appendix 4 - Meeting Minutes

Meeting Menu finalization Date: 08-07-2021
Time: 12 noon Participants: 4 Documents submitted: Yes
Name Position email

ABC Head chef [email protected]
KLI Sous chef [email protected]
JHY Wait staff [email protected]
RFT manager [email protected]
Meeting Minutes
Menu was discussed in detail with all the participants. Ingredients
available and the requirement of special equipment was given by
the head chef. Feedback, costing etc. were discussed and agreed
upon.
Action Person responsible Due date
Selecting menu items Admin Manager st
1 July 20XX
th
Purchasing required Marketing Manager 15 July 20XX
ingredients
th
Finalizing the menu Project Head 20 July 20XX
Appendix 5 -Calculation of Portion Yields

The formula is: AP weight – waste = EP weight. Get your yield percentage by converting the edible product weight
into a percentage. The formula is EP weight ÷ AP weight × 100
= yield %.
Kinds of Yield Tests

Butchers Test:
Taking the weight of the whole chicken with skins and bones before any processing is done. Cutting the chicken, and
separating the skin, bones, and gizzards and any other unusable parts from the usable parts.
Weighing the usable and unusable parts separately and making sure that the total of the weights of all the parts is equal
to the initial weight of the whole chicken.
Determining the percentage of usable parts in relation to the weight of the whole chicken before processing was done.
Determining the weight of the cooked chicken pieces in the final, ready-to-eat product, which is the soup.
Cooking Loss Test:

Use the cooking loss test to determine how much produce to purchase to get the number of serves required. A
significant amount of weight is lost as the produce loses a lot of the water content as it is cooked.
The process she follows is to:

Weigh the produce as purchased.
Separate the skin and leaves and any other unusable parts of the produce from the usable parts.
Weigh the usable and unusable parts separately.
Cook down the produce to its final consistency without adding anything else.
Determine the percentage of the final weight of the cooked produce in relation to the initial weight of the fresh produce
that was weighed before any processing was done.
Terminology
The following terms are commonly used in the process of yield testing. As Purchased, or
AP weight
This is the initial weight of the food materials weighed as is, after they are purchased. Edible Product, or EP weight
This is the weight of only the usable parts of the food materials after all the unusable portions are removed. For
cooked items, this is the weight of the final processed food product after the cooking processes are completed on the
usable parts of the food. For sellable items, this is the unit weight per quantity of the food as it is finally served.
Yield Percentage, or YP
This is the percentage of final yield or usable portions of the food. This will be different for different food items, and
it can change depending on the nature of the processing. The yield percentage can be calculated using the formula:
(EP/AP)*100
A la carte Menu
APPROX ITEM YIELD APPROX WGHT ITEM YIEL D
WGHT % %
300gms Garlic chicken lovely legs 100 50gm Mint ice-cream cups 100
on soft polenta with crunchy crumbs
200gm Garlicky Kale and White 100 80gm Pears belle Helene 100
bean stew
250gm Roast beef 100
280gm Herb coated chicken breast 100
150gm Pumpkin and leek soup 100
180gm Garlic, lime and black 100
pepper stir-fry
Cyclic Menu
WGHT % %
200gm Garlic chicken lovely legs 100 50gm Grilled fish with 100
on soft polenta Provencal tomatoes
250gm Herb coated chicken breasts 100 80gm Mint ice-cream cups 100
with crunchy crumbs
300gm Maple and rosemary slow
roast pork
Degustation Menu
WGHT % %
200gm Garlic chicken lovely legs 100 100gm Pears belle Helene 100
on soft polenta
180gm Grilled fish with provencal 100 120gm Pumpkin and leek 100
tomatoes and olives soup

320gm Roast beef 100 180gm Hot smoked salmon 100
and watercress salad
with crispy potatoes
Ethnic Menu
WGHT % %
200gm Garlic lime and black pepper 100 100gm Mint ice-cream 100
beef stir-fry
220gm Herb roasted chicken breasts 100
320gm Garlicky kale and white 100
bean stew roast beef
320gm Maple and rosemary slow 100
roast pork
Set Menu
WGHT % %
250gm Grilled fish with proveneal 100 120gm Mint ice cream cups 100
tomatoes and olives with crunchy crumbs
350gm Roast beef 100
300gm Hot smoked salmon and 100
watercress salad with crispy
potatoes
Table D’hote Menu

WGHT % %
220gm Garlic lime and black pepper 100 150gm Pumpkin and leek 100
stir fry soup
100gm Pears belle Helene 100
180gm Herb coated chicken breasts 100
Seasonal Menu
WGHT % %
180gm Hot salmon smoked and 100 200gm Garlicky kale and 100
watercress salad with crispy white bean stew
potatoes
100gm Mint ice cream 100
120gm Pears belle Helene 100
Standard Recipe Card Ala'

carte
Garlic
chicken
lovely legs on
soft polenta
Name of dish: Portion nos.: 10
Ref.source:
Total Cost: $25.89 Portion size.:
Portion Cost: $2.59 Sale Price at $8.63
30%
( Food Cost)
Food Cost
Sales Price $8.63 % 30.0%
Commodities
Weight Cost per
Item Specification kg/l/Unit kg/l/Unit Actual cost
$
Garlic cloves minced 10.000 each $0.17 each 1.70
bunc bunc $
Rosemary sprigs chopped 2.000 h $1.20 h 2.40
$
Olive oil 0.141 l $4.17 l 0.59
$
Salt 0.036 kg $0.43 kg 0.02
$
Lemons 10.000 each $0.42 each 4.20
$
Chicken legs 0.500 kg $6.88 kg 3.44
$
Garlic halved 2.000 each $0.80 each 1.60

Polenta
$
Chicken stock booster 0.166 kg $22.31 kg 3.70
$
Milk 0.166 l $1.98 l 0.33
$
Polenta 0.075 kg $2.70 kg 0.20
$
Parmesan finely grated 0.037 kg $9.59 kg 0.35
0.000 $0.00
Jus 0.000 $0.00
$
Chicken stock 0.185 kg $22.31 kg 4.13
$
Plain flour 0.143 kg $15.00 kg 2.15
$
Butter 0.200 g $5.40 g 1.08
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
Total Cost $25.89

Portion Cost $2.59
Standard Recipe Card Buffet
Garlic chicken lovely legs on soft

Name of dish: polenta Portion nos.: 50
Ref.source:
30%
( Food Cost)
Food Cost
Commodities
Weight Cost per
$
Garlic cloves minced 10.000 each $0.17 each 1.70
$
Rosemary sprigs chopped 2.000 bunch $1.20 bunch 2.40
$
Olive oil 0 0.141 l $4.17 l 0.59
$
Salt 0 0.036 kg $0.43 kg 0.02
$
Lemons 0 10.000 each $0.42 each 4.20
$
Chicken legs 0 0.500 kg $6.88 kg 3.44
$
Garlic halved 2.000 each $0.80 each 1.60
0 0 0.000 0.000 $0.00
Polenta 0 0.000 0.000 $0.00
$
Chicken stock booster 0.166 kg $22.31 kg 3.70
$
Milk 0 0.166 l $1.98 l 0.33
$
Polenta 0 0.075 kg $2.70 kg 0.20
$
Parmesan finely grated 0.037 kg $9.59 kg 0.35
0 0 0.000 0.000 $0.00
Jus 0 0.000 0.000 $0.00
$
Chicken stock 0 0.185 kg $22.31 kg 4.13
$
Plain flour 0 0.143 kg $15.00 kg 2.15
$
Butter 0 0.200 g $5.40 g 1.08
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
Total Cost $25.89

Portion
Cost $0.52
Standard Recipe Card Degustation
Garlic chicken lovely legs on soft

Name of dish: polenta Portion nos.: 50
Ref.source:
30%
( Food Cost)
Sales Price $1.73 Food Cost % 30.0%

Commoditie
s
Cost per Actual
Item Specification Weight kg/l/Unit kg/l/Unit cost
Garlic cloves minced 0.000 each $0.17 each $1.70
Rosemary sprigs chopped 0.000 bunch $1.20 bunch $2.40
Olive oil 0 0.000 l $4.17 l $0.59
Salt 0 0.000 kg $0.43 kg $0.02

Lemons 0 0.000 each $0.42 each $4.20
Chicken legs 0 0.000 kg $6.88 kg $3.44
Garlic halved 0.000 each $0.80 each $1.60
0 0 0.000 0.000 $0.00
Polenta 0 0.000 0.000 $0.00
Chicken stock booster 0.000 kg $22.31 kg $3.70
Milk 0 0.000 l $1.98 l $0.33
Polenta 0 0.000 kg $2.70 kg $0.20
Parmesan finely grated 0.000 kg $9.59 kg $0.35
0 0 0.000 0.000 $0.00
Jus 0 0.000 0.000 $0.00
Chicken stock 0 0.000 kg $22.31 kg $4.13
Plain flour 0 0.000 kg $15.00 kg $2.15
Butter 0 0.000 g $5.40 g $1.08
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
Total Cost $25.89

Portion Cost $0.52
Garlicky kale and white bean

XName of dish: stew Portion nos.: 50
Ref.source:
30%
( Food Cost)

Commodities
Specificatio Weight Cost per
Item n kg/l/Unit kg/l/Unit Actual cost
$
coconut oil 0 0.010 l $1.95 l 0.02
k $
onions 0 1.125 kg $5.40 g 6.08
k $
bay leaves 0 12.500 kg $0.20 g 2.50
smoked paprika 0 0.012 kg $2.05 k $
g 0.02
k $
garlic sliced 0.105 kg $4.54 g 0.48
k $
white beans 0 1.134 kg $8.00 g 9.07
k $
kale leaves shredded 1.134 kg $4.50 g 5.10
k $
vegetable broth 0 1.134 kg $1.18 g 1.34
organic whole k $
tomatoes 0 1.000 kg $1.20 g 1.20
k $
pinch chilli flakes 0 0.050 kg $2.00 g 0.10
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
Total Cost $25.91

Portion Cost $0.52
XStandard Recipe Card Buffet
Name of dish: Roast Beef Portion nos.: 50

Ref.source:
30%
( Food Cost)
Food Cost
Commodities
Weight Cost per
beef roast 0 2.260 kg $0.00 kg 2.260
potatoes(baby) halved 11.000 each $0.00 each 11.000
white onions chopped 0.750 kg $0.00 kg 0.750
garlic chopped 0.080 kg $0.00 kg 0.080
thyme 0 1.000 bunch $0.00 bunch 1.000
rosemary 0 1.000 bunch $0.00 bunch 1.000
olive oil 0 0.050 l $0.00 l 0.050
salt 0 0.050 kg $0.00 kg 0.050
ground pepper 0 0.050 kg $0.00 kg 0.050

0 0 0.000 0.000 $0.00 0.000
0 0 0.000 0.000 $0.00 0.000
0 0 0.000 0.000 $0.00 0.000
0 0 0.000 0.000 $0.00 0.000
0 0 0.000 0.000 $0.00 0.000
0 0 0.000 0.000 $0.00 0.000
0 0 0.000 0.000 $0.00 0.000
0 0 0.000 0.000 $0.00 0.000
0 0 0.000 0.000 $0.00 0.000
0 0 0.000 0.000 $0.00 0.000
0 0 0.000 0.000 $0.00 0.000
0 0 0.000 0.000 $0.00 0.000
0 0 0.000 0.000 $0.00 0.000
0 0 0.000 0.000 $0.00 0.000
0 0 0.000 0.000 $0.00 0.000
0 0 0.000 0.000 $0.00 0.000
0 0 0.000 0.000 $0.00 0.000
0 0 0.000 0.000 $0.00 0.000
0 0 0.000 0.000 $0.00 0.000
0 0 0.000 0.000 $0.00 0.000
0 0 0.000 0.000 $0.00 0.000
Total Cost $16.24

Portion Cost $0.32
Standard Recipe Card Buffet
Hot-smoked salmon and watercress salad

Name of dish: with crispy potatoes Portion nos.: 50
Ref.source:
30%
( Food Cost)
Food
Sales Price $1.53 Cost % 30.0%
Commodities
Cost per Actual
Item Specification Weight kg/l/Unit kg/l/Unit cost
$
Potatoes 0 0.225 kg $1.95 kg 0.44
$
Green bean 0 0.125 kg $5.50 kg 0.69
$
Quail eggs 0 12.000 each $0.25 each 3.00
$
Salmon hot-smoked 0.350 kg $32.00 kg 11.20
$
Spring onion trimmed 6.250 each $0.20 each 1.25
$
Avocados 0 0.550 kg $5.60 kg 3.08
$
Chicory 0 1.250 buch $1.40 buch 1.75
$
Mustard cress trimmed 0.150 kg $3.20 kg 0.48
0 0 0.000 0.000 $0.00
For the dressing 0 0.000 0.000 $0.00
$
Mustard whole grain 0.018 kg $5.50 kg 0.10
$
Honey 0 0.006 kg $7.99 kg 0.05
$
Cider vinegar 0 0.054 ml $4.48 ml 0.24
$
Olive oil 0 0.144 l $4.17 l 0.60
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
Total Cost $22.88

Portion $0.46
Cost
Name of dish: Herb Coated Chicken Breasts Portion nos.: 50

Ref.source:
30%
( Food Cost)
Food Cost
Commodities
Weight Cost per
$
olive oil 0 0.107 l $0.00 l 0.11
$
onion flakes 0 0.035 kg $0.00 kg 0.04
$
garlic 0 0.018 kg $0.00 kg 0.02
$
thyme dried 0.012 kg $0.00 kg 0.01
$
rosemary 0 0.060 kg $0.00 kg 0.06
$
sage ground 0.030 kg $0.00 kg 0.03
$
marjoram dried 0.030 kg $0.00 kg 0.03
$
salt 0 0.060 kg $0.00 kg 0.06
$
black pepper 0 0.060 kg $0.00 kg 0.06
$
chicken breast halves 10.000 each $0.00 each 10.00
$
fresh parsley chopped 0.036 kg $0.00 kg 0.04
0 0 0.000 0.000 $0.00 $ -
0 0 0.000 0.000 $0.00 $ -
0 0 0.000 0.000 $0.00 $ -
0 0 0.000 0.000 $0.00 $ -
0 0 0.000 0.000 $0.00 $ -
0 0 0.000 0.000 $0.00 $ -
0 0 0.000 0.000 $0.00 $ -
0 0 0.000 0.000 $0.00 $ -
0 0 0.000 0.000 $0.00 $ -
0 0 0.000 0.000 $0.00 $ -
0 0 0.000 0.000 $0.00 $ -
0 0 0.000 0.000 $0.00 $ -
0 0 0.000 0.000 $0.00 $ -
0 0 0.000 0.000 $0.00 $ -
0 0 0.000 0.000 $0.00 $ -
0 0 0.000 0.000 $0.00 $ -

0 0 0.000 0.000 $0.00 $ -
0 0 0.000 0.000 $0.00 $ -
0 0 0.000 0.000 $0.00 $ -
Total Cost $10.45

Portion Cost $0.21
Name of dish: Pumpkin and Leek Soup Portion nos.: 50

Ref.source:
30%
( Food Cost)
Food Cost
Commodities
Weight Cost per
$
Olive oil 0 0.047 kg $0.00 kg 0.05
$
Onion finely chopped 0.760 kg $0.00 kg 0.76
$
Leek 0 0.540 kg $0.00 kg 0.54
$
Garlic clove crushed 0.075 kg $0.00 kg 0.08
$
Coriander ground 0.008 kg $0.00 kg 0.01
$
Cumin ground 0.008 kg $0.00 kg 0.01
$
Nutmeg grated 0.004 kg $0.00 kg 0.00
$
Pumpkin diced 1.600 kg $0.00 kg 1.60
$
Potato diced 1.600 kg $0.00 kg 1.60
$
Vegetable stock 0 1.600 l $0.00 l 1.60
$
cream thin 0.208 l $0.00 l 0.21
0 0 0.000 0.000 $0.00 $ -
0 0 0.000 0.000 $0.00 $ -
0 0 0.000 0.000 $0.00 $ -
0 0 0.000 0.000 $0.00 $ -
0 0 0.000 0.000 $0.00 $ -
0 0 0.000 0.000 $0.00 $ -
0 0 0.000 0.000 $0.00 $ -
0 0 0.000 0.000 $0.00 $ -
0 0 0.000 0.000 $0.00 $ -

0 0 0.000 0.000 $0.00 $ -
0 0 0.000 0.000 $0.00 $ -
0 0 0.000 0.000 $0.00 $ -
0 0 0.000 0.000 $0.00 $ -
0 0 0.000 0.000 $0.00 $ -
0 0 0.000 0.000 $0.00 $ -
0 0 0.000 0.000 $0.00 $ -
0 0 0.000 0.000 $0.00 $ -
0 0 0.000 0.000 $0.00 $ -
0 0 0.000 0.000 $0.00 $ -
Total Cost $6.45

Portion
Cost $0.13
Maple and rosemary slow-

XName of dish: roast pork Portion nos.: 50
Ref.source:
30%
( Food Cost)

Commodities
$
pork shoulder roast 2.500 kg $0.17 kg 0.43
$
sea salt flakes 0 0.085 kg $1.20 kg 0.10
$
brown sugar 0 0.235 kg $4.17 kg 0.98
$
maple syrup 0 0.085 kg $0.43 kg 0.04
$
dijon mustard 0 0.100 kg $0.42 kg 0.04
$
garlic crushed 0.021 kg $6.88 kg 0.14
eac $
sprigs rosemary 0 3.000 each $0.80 h 2.40
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $22.31
0 0 0.000 0.000 $1.98
0 0 0.000 0.000 $2.70
0 0 0.000 0.000 $9.59
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $22.31

0 0 0.000 0.000 $15.00
0 0 0.000 0.000 $5.40
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
Total Cost $4.13

Portion Cost $0.08
XName of dish: Garlic, lime and black pepper

beef stir-fry Portion nos.: 50
Ref.source:
30%
( Food Cost)

Commodities
k $
steak 0 1.250 kg $0.17 g 0.21
k $
garlic sliced 0.070 kg $1.20 g 0.08
$
lime juice 0 0.071 l $4.17 l 0.30
k $
black pepper 0 0.024 kg $0.43 g 0.01
k $
carrot strips 0.175 kg $0.42 g 0.07
k $
red capsicum sliced 0.200 kg $6.88 g 1.38
short k $
beans lengths 0.275 kg $0.80 g 0.22
k
snow peas halved 0.250 kg $0.00 g
k
bok choy quarters 1.000 kg $0.00 g
k $
Doongara brown rice 0 0.925 kg $22.31 g 20.64
0 0 0.000 0.000 $1.98
0 0 0.000 0.000 $2.70
0 0 0.000 0.000 $9.59

0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $22.31
0 0 0.000 0.000 $15.00
0 0 0.000 0.000 $5.40
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
Total Cost $22.91

Portion Cost $0.46
Grilled fish with Provencal

XName of dish: tomatoes and olives Portion nos.: 50
Ref.source:
30%
( Food Cost)

Commodities
Weight Cost per
k $
fillet fish 0 1.700 kg $1.95 g 3.32
k $
Dijon mustard 0 0.036 kg $5.40 g 0.19
k $
heirloom tomatoes diced 0.923 kg $0.20 g 0.18
oughly k $
pitted olives chopped 0.189 kg $2.05 g 0.39
k $
capers 0 0.036 kg $4.54 g 0.16
k $
garlic minced 0.025 kg $8.00 g 0.20
$
olive oil 0 0.036 l $4.50 l 0.16
$
white wine vinegar 0 0.036 l $1.18 l 0.04
0 0 0.000 0.000 $1.20
0 0 0.000 0.000 $2.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
Total Cost $4.65

Portion Cost $0.09
mint ice-cream cups with

XName of dish: crunchy crumbs Portion nos.: 50
Ref.source:
30%
( Food Cost)

Commodities
k $
caster sugar 0 0.275 kg $1.95 g 0.54
$
water 0 0.625 l $5.40 l 3.38
$
lime juice 0 0.036 0.000 $0.20 0.01
k $
oranges 0 0.284 kg $2.05 g 0.58
egg white 0 0.031 kg $4.54 k $
g 0.14
0 0 0.000 0.000 $8.00
Mint ice-cream 0 0.000 0.000 $4.50
k $
icing sugar 0 0.200 kg $1.18 g 0.24
k $
mint leaves chopped 0.142 kg $1.20 g 0.17
k $
cream thickened 0.375 kg $2.00 g 0.75
k
yoghurt Greek 0.200 kg $0.00 g
k
mascarpone 0 0.156 kg $0.00 g
0 0 0.000 0.000 $0.00
To serve 0 0.000 0.000 $0.00
almond biscotti, k
crushed 0 0.250 kg $0.00 g
k
raspberries 0 0.250 kg $0.00 g
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
Total Cost $5.80

Portion Cost $0.12
Pears belle
XName of dish: Hélène Portion nos.: 50
Ref.source:
30%
( Food Cost)

Commodities
Weight Cost per
$
sugar 0 1.000 kg $1.95 kg 1.95
eac $
vanilla bean split 0.500 each $5.40 h 2.70
$
orange rind 5 cm long 0.350 kg $0.20 kg 0.07
$
pears 0 1.480 kg $2.05 kg 3.03
$
cream thin 0.075 kg $4.54 kg 0.34
$
milk 0 0.100 l $8.00 l 0.80
$
dark chocolate chopped 0.250 kg $4.50 kg 1.13
$
vanilla ice-cream 0 1.250 kg $1.18 kg 1.48
$
flaked almonds toasted 0.200 kg $1.20 kg 0.24
0 0 0.000 0.000 $2.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
Total Cost $11.73

Portion Cost $0.23
APPENDIX 8 – Meeting Minutes

Date: 15-7-2021 Time: 2:00 pm
Meeting/project Cost discussion
name
Minutes prepared GHZ
by:
Attendees present Head chef, finance dept., manager, Technical dept.
Name Signature email
ABC ABC [email protected]
RFT RFT [email protected]
LOP LOP [email protected]
REW REW [email protected]
Meeting Outcomes
Detailed costing details per item per menu were discussed and the sources of procurement and avoidance of
wastage were the key discussion points. Detailed report submitted with the finance department head.
Action Items
Action Person responsible Due date
Sustainability Technical department 21-7-2021
Eco-friendly cleaners Technical department 21-7-2021
Organic supplies Head chef 19-7-2021
APPENDIX 9 – Menu Content

Design menus as per instructions
You need to design menus separately in PowerPoint, word or Publisher and attach
separately in the folder
Separate file has been sent along with this assignment.
Appendix 10- CUSTOMER SURVEY

What did you try Herb coated Maple and rose Grilled fish Roast beef Pu Mint ice
from the new menu chicken breats mary slow roast with proveneal m cream cups
today? pork tomatoes and pk with
olives in crunchy
an crumbs
d
le
ek
so
up
How would you Taste 1 2 3 4 5
rate the new menu
Presentation 1 2 3 4 5
on the following
parameters? Quantity 1 2 3 4 5
Circle
1=poor and Value for 1 2 3 4 5
5=Excellent Money
Customer 1 2 3 4 5
service
How likely are you I will surely recommend the new menu to all as it has some amazing chef specialities.
to recommend our
new menu to your
friends & family?
Do you have any 1 2 3 4 5 6 7 8 9 10
suggestions and
comments? Please
share here
Menu Evaluation worksheet

Concept Explanation
Reasons of Consideration New and exquisite menu
Is the menu list arranged in a logical Yes, it is arranged in logical and accurate manner
manner?
Does the Item Improve or Diminish It improved our concept to great extent. But few dishes need some more
Our Concepts? research.
Is the Item Relevant to Our Menu Yes

Offering?
Are the Cooking, Preparation and They are satisfactory. Some are above par and few need more research.
Final Assembly Satisfactory?
Does the menu include different dish They are repeating some of them, which seems fine to work with.
for every food group?
Is the face or design of the menu Yes, it suits the idea.

consistent with the theme, colour and
design of the restaurant?
Are the number of minutes for Yes.

preparation of the food reasonable?
Are the ingredients used in the food Yes
preparation fresh and of excellent
quality?
Are the ingredients used for the food Most of them are. Few neds to be procured form vendors settled far.
in the menu readily available?
Final Preparation and Assembly Time: 6 hours
Equipment Requirements: ice-cream churner, oven, slow roast open oven
Evaluation GHZ
Conducted By :
Action Taken: Team assigned to research on food items with less Reviewed by KJH
rating
Menu content adjustment

à la carte
Bacon and chicken pie
cyclical
Roast turkey
degustation
Brownie with coconut ice cream
ethnic
Spaghetti with meat balls
set
Pumpkin and spinach spicy stew
table d’hôte
Tandoori chicken
seasonal
One pan bubble and squeak
Appendix 11: Special, Cultural or Religious Dietary Requirement

Identification Table
Menu Number Different Cultural or religious Special dietary
Customer Groups dietary requirements requirements

à la carte Indian vegetraian Full of spices and variety
Buffet breakfast Korean Spicy food Stews
cyclical Chinese seafood Healthy and hearby
degustation Japanese Light and healthy Ramen
ethnic Canadian Comfort food Polenta
set American On the go Beef roast
table d’hôte Vietnamese seafood Pho
seasonal French 3 meals a day Beef stew
APPENDIX 12 – Evidence of Discussion

Conduct a role play with your assessor, who will play the role of the following professionals:
 allied health professionals
 dietitians
 medical specialists
 nutritionists.
You must make 4 phone calls to each of the professionals above (your assessor) in order to
identify and confirm customer requirements.
Discuss the following and record evidence below
Provide a basic overview of relevant customer groups and seek information in relation to any medical
concerns and ingredients suitable for meeting basic nutritional needs
International Tourists Vegetarian food for the Indians and meat portions of good size for Afghanistan
from India and tourists.
Afghanistan
Children Food full of nutrition
Athletes Protein and high carb diet
Customer with Well-regulated diet
intolerance or
allergies
Alderley High fibre food, low cholesterol food.
Identify health consequences of ignoring special dietary requirements of customers
High level health risks to life in case of elderly and non-proper growth of children are some of the consequences.
Outline menu items Fruits vegetables, salmon fish, lentils, soya milk, allergy substitutes etc.
suitable to these
dietary
requirements
Children Fruits, milk, vegetables, lentils, fish etc.
Athletes Vegetables, lentils, protein diet etc.
Customer with Soya milk, almond milk etc.
intolerance or
allergies
Elderly Vegetables, fruit, salmon etc.
APPENDIX 13 – Menu Plans and Drafting Template

Menus must consist of:
 2 cyclic menus (Athletes in rehabilitation and Health Care Customers)
 2 menus must reflect cultural or religious dietary requirements (International Tourists
 from India and Afghanistan)
 2 menus must address the special dietary requirements of different customer groups:
 Children’s menu (Children)
 Seniors menu (Elderly)
Each menu must have 3 courses
Ensure the following:

  Each menu incorporates sufficient choices for your customers, and includes at least 5 different dishes.
 The 6 menus meet at least 6 special dietary requirements
 Appropriate combinations of food to meet macro and micro nutrient requirements.

 Promotion of good health and reduce the incidence of diet related health problems.
 Balance nutritional requirements and variety
 Inclusion of recommend food preparation and cooking methods to maximise nutritional
 value of food.
Provide a basic overview of relevant customer groups and seek information in relation to any medical
concerns and ingredients suitable for meeting basic nutritional needs
International Tourists Vegetarian food for the Indians and meat portions of good size for Afghanistan
from India and tourists.
Afghanistan
Children Food full of nutrition
Athletes Protein and high carb diet
Customer with Well-regulated diet
intolerance or
allergies
Alderley High fibre food, low cholesterol food.
Identify health consequences of ignoring special dietary requirements of customers
High level health risks to life in case of elderly and non-proper growth of children are some of the consequences.
Outline menu items Fruits vegetables, salmon fish, lentils, soya milk, allergy substitutes etc.
suitable to these
dietary
requirements
Children Fruits, milk, vegetables, lentils, fish etc.
Athletes Vegetables, lentils, protein diet etc.
Customer with Soya milk, almond milk etc.
intolerance or
allergies
Elderly Vegetables, fruit, salmon etc.

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PREP 4

KII4021 Restaurant Management Assessment 2

Implement and monitor environmentally sustainable

Prerequisite units: SITFSA001 USE HYGIENIC PRACTICES FOR FOOD SAFETY

 Address each question including any sub-points

 Demonstrate that you have researched the topic thoroughly

 Cover the topic in a logical, structured manner

 Presenting any work by another individual as one's own unintentionally

 Handing in assessments markedly similar to or copied from another learner

 Presenting the work of another individual or group as their own work

Assessment appeals process

Recognised prior learning

Student must fill this section:

Authenticity “I declare that:

Assessment Completion Status

Information for Student:

 All work is to be entirely of the Student.

 Read the instructions for each question very carefully.

Full Name Signature Date (dd/mm/yyyy)

Pre – assessment Checklist Comments

Y N I, the student, understand the purpose of the assessment.

Y N I understand the methods of assessment.

Y N I understand what resources are required to complete this assessment.

Y N I understand the performance level required for each assessment event.

I understand that it must be my own work. I have been explained and

Y N I understand the process if I am deemed not yet competent.

Y N I understand the feedback process and the appeals process.

Student Full Student ID Student Signature Date

Resources  Learner Guide

Evidence submission requirements

Appendices include 1 Customer Profile Survey

2 Customer menu Analysis/Customer profile map

5 Calculations of Portion Yields

6 Standardised Recipe Cost Sheet/card

7 Menu & recipe cost spreadsheet

9 Menu Content (screen print)

11 Menu Evaluation worksheet (Feedback)

12 Menu content adjustment

13 Special, Cultural or Religious Dietary Requirement

15 Menu Plans and Drafting template

Student Evidence ☐ Part 1 Identify customer preferences (Appendix 1,

☐ Part 3 Cost menus (Appendix 5,6,7, 8)

☐ Part 4 Write menu content (Appendix 9)

☐ Part 5 Evaluate menu success (Appendix 10,11,12,13)

 use of balanced variety of dishes and ingredients

Part 1 Identify customer and menu preferences

different customer groups, including:

 International Tourists from India (Hindu) and Afghanistan (Muslim)

 Demographics - Demographics include gender, age, income, marital status, educational

MENU ITEMS FOR THE CUSTOMER SERVEY.

Part 2 Plan menus including for special diets

Menu type details include:

To plan your menu’s, you must:

and discuss with relevant personnel.

Complete the meeting minutes (appendix 4).

Part 3 Cost menus

 Calculations of portion yields and costs from raw ingredients (Appendix 5)

Complete the meeting minutes provided (Appendix 8)

Part 4 Write menu content

When writing your menus ensure you consider: