Activities

Complete the following activities.

1. Carefully read the following information.

Successful completion of this unit requires that you complete the range of tasks
listed above. It is important that you provide evidence that you have successfully
completed each task.
Below is a guide to the skills and knowledge you must demonstrate when you are
completing each task. We have provided a number of templates to assist you and
you will find these in the student resources.

What do I need to demonstrate?

During this task, you will be required to demonstrate a range of the skills and
knowledge that you have developed during your course. These include:
• Identifying customer preferences by:
o identifying the food business’s current customer profile

o identifying food preferences of the customer base through asking

questions and listening to responses.
• Planning and costing 12 recipes based on identifying customer preferences,
including three (3) complete dishes for four of the following menu types
o à la carte

o buffet

o cyclical

o degustation

o set or table d’hôte

• Planning dishes by:
o generating a range of ideas for suitable dishes

o choosing dishes based on the food business’ service style and cuisine, as
well as customer preferences
o including a balanced variety of dishes for the service style and cuisine.
• Costing recipes by:
o itemising the proposed components of included dishes
 o calculating portion yields and costs from raw ingredients

o calculating mark-ups and selling price for profitability

o assessing cost-effectiveness of proposed dishes

o identifying ingredients that provide high yield.

• Writing correct dish descriptions by:
o writing dish descriptions using words that will:
- appeal to the customer base and promote sales
- fit with the food business’ service style.
• Evaluating dishes by:
o using feedback from supervisors or colleagues

o adjusting dishes based on feedback and profitability.

How will I provide evidence?

In your student resources folder, you will find a number of templates, each of which
you must complete. Detailed instructions for completing each of the templates are
provided below.

Tips for completing Plan and cost recipes

• Read through this assessment and your templates before you get started and
make sure you understand what you need to do. If you are unsure, speak to
your assessor and/or supervisor.
• Stay up to date! Providing organised, complete evidence forms part of your
assessment.
• Stay in touch with your assessor. Ask questions, raise issues, check
in, communicate.
Most importantly, ask for help if you are having trouble!
à la carte Seafood Tempura
Mini ika Tempayaki
Salmon Bento with ika
Pork Katsu Bento
Buffet Katsu bento
Chicken wings

Australian Harbour International College, Level 1, 84 Mary Street, Surry Hills NSW 2010, Australia
|RTO NO: 41338 | CRICOS Provider Code: 03449J

Version V1.0/ Mar 2023 Page 26 of 1

SITHKOP010 Plan and Cost Recipes
 Sushi platter
degustation Cooked tuna roll
Beef don mixed with rice
edamame
Set or d hote Teriyaki chicken mix
Teriyaki salmon and scallop

9. Identify customer preferences.

In this step, you need to:

• identify your food business’ current customer profile
• identify the food preferences of your customer base.
The food business could be your RTO’s training kitchen or a workplace. Customers
can be a group of customers of your RTO’s training kitchen (these could be fellow
students or actual customers) or your workplace. Your assessor will assist you to
identify a suitable food business and customers.
Use the Customer Preferences and Recipe Planning Template to record the
information about the food business’ current customer profile. To complete this
template, you will also need to interview a minimum of four (4) customers about
their food preferences. Use the questions included in the Customer Preferences
and Recipe Planning Template and then then interview each of your four
customers, documenting their answers in the template.
As this unit requires you to demonstrate that you can use oral communication skills
for asking questions that inform recipe choice and listening and responding to each
customer’s feedback, you will also need to arrange with your assessor to observe
you completing at least two of the interviews. Your assessor can watch the
interviews in person, or you can record your interviews for your assessor to view
later. Speak to your assessor about whether the observations will be in person on
recorded.
Please note that you will also use the information recorded in your Customer
Preferences and Recipe Planning Template to plan your recipes.
You will need to generate ideas based on identifying customer preferences and
then select twelve dishes or food production types for which you will develop
recipes.
The twelve recipes must consist of three (3) complete dishes or food production
items for four of the following menu types:
• à la carte
• buffet
• degustation
• set or table d’hôte
In the next activity, you will cost these recipes.

Complete your Customer Preferences and Recipe Planning template in full and
submit to your assessor.

Customer Preferences and

Recipe Planning Template

Complete this template including:

• details of the food business, customer profile and customer preferences.
• your recipe planning based on customer profile and preferences.

Food business details and customer profile

Include the details of the food business and customer profile in the table below.

Food business name and location. Okami Cronulla, Shop 1/19-21 Gerrale
St, Cronulla NSW 2230

Customer profile – include as much Name: ibek

information about the food business’
current customers, for example, age, Age :21
income, basic spending habits and
daily routine. Income: $65000 annually
Spending habit: mostly on food and
clothing
Daily routine: 4 pm to 11 pm

Customer preferences questions

Complete the following table for each of the four customers.
Customer 1:
 Customer name and age. Sujit
Age: 21

Was it your favourite cuisine style? Yes, it was one of the best cuisine I
had so far. It was really good and
stylist.

Does our menu meet your preferred As mentioned on the menu there was
cuisine style? Explain why or why not? varieties of cuisine available which was
the best preference for me.

What dishes would you like to see The dishes that I would loved to see
added to our menu? added on the menu will be some more
number of light appetizers.

Are you satisfied with the price of our As it was the all you can buffet menu
menu items? Explain why or why not? the price was very comfortable as per
the food available.

Customer 2:

Customer name and age. Aadesh

Age:20
 Was it your favourite cuisine style? Not my favorite type of cuisine.

Does our menu meet your preferred It does, but I had high expectations and
cuisine style? Explain why or why not? am not entirely satisfied due to its lack
of style.

What dishes would you like to see I would love to see some french cuisine
added to our menu? added to your menu

Are you satisfied with the price of our Food is not really worth compare to
menu items? Explain why or why not? price because portion is too small and
not really taste good.

Customer 3:

Customer name and age. Meen Kumari

Age: 22

Was it your favourite cuisine style? Yes, it’s my favourite cuisine

 Does our menu meet your preferred It exceeded my expectations because
cuisine style? Explain why or why not? of the wide variety of cuisine styles and
the excellent quality of the food.

What dishes would you like to see I would love to see more varieties of
added to our menu? desserts as it only has three.

Are you satisfied with the price of our Overall I’m very much satisfied with the
menu items? Explain why or why not? price and the service.

Customer 4:

Customer name and age. Ruby

Age 23

Was it your favourite cuisine style? Actually it’s not but I liked very much
after trying it for the first time.

Does our menu meet your preferred Of course, it does, the food is
cuisine style? Explain why or why not? awesome from starter to the desert and
worth it.
 What dishes would you like to see I would love to see more continental
added to our menu? deserts.

Are you satisfied with the price of our Well, im very much satisfied because
menu items? Explain why or why not? the food was very good and I don’t
think it’s a waste of money.

Recipe planning
Based on the customer profile and customer preferences, complete the following
table:

List your ideas for dishes or food In my opinion the food service or the dish
production ranges based on your that we serve the customer must satisfy
work on identifying the customer their taste and must be worth it.
profile and preferences.
Sure, here are 20 ideas for dishes or
You should list at least 20 ideas for food production ranges:
dishes or food production ranges. All
1.Seafood Tempura
you need to do is list the name of the
dish or food production range here. 2.Vegetable Tempure
3.Vegan with garlic sauce
4.Grilled chicken
5.Red pickles salad
6.Spicy Chicken
7.Steam rice
8.Cooked tuna roll
9.Teriyaki chicken roll
10.Spicy salmon roll
11.Sushi platter
12.California roll
13.Teriyaki beef
 14.Seaweed salad
15.Tempura prawn roll
16.Vegetarian roll
17.Tofu
18.Spring roll
19.Takoyaki
20.Sasuage
Review your ideas above, which 12 Dish Menu style
dishes or food production ranges will
1. Seafood à la carte
work based on the menu type and
Tempura
customer preferences, as well as
ensuring a balance variety of dishes.
2. Katsu bento buffet
List Remember that you need to
develop recipes for three complete 3. Edamame cyclical
dishes from at least 4 of the
following menu styles: 4. Mini ika à la carte
Tempayaki
• à la carte 5. Chicken Wings buffet
• buffet 6. Cooked tuna degustation
• cyclical roll
• degustation 7. Teriyaki chicken Set or d’hote
mix
• set or table d’hôte.
8. Sushi platter buffet
For each dish or food production
range, list the name and menu 9. Pork katsu à la carte
style. benti
10. Beef Don degustation
mixed with rice
11. Teriyaki Salmon set or table d’hôte
and scalop
12. Salmon Bento à la carte
with ika
Explain how the dishes selected There are a number of reasons why the
meet the menu style, food business chosen dishes fit the menu's style, the
cuisine type and customer cuisine of the food industry, and
preferences. customer preferences. Here are a few of
them:
● food cost and the foodservice
operation's
● financial objectives; production
capability, including the people
and
equipment that are on hand;
 ● type of service and food delivery
method.
● the accessibility of food.
● The operation's business and
foodservice philosophies.

Explain how the dishes selected The dishes or cuisine categories I named
ensure there is a balanced variety of above offer a well-balanced mix of tastes,
dishes or food production items. ingredients, and culinary skills from
various cultures and geographic areas.
There are alternatives for lighter or
heartier meals, vegetarian, vegan, and
meat-based cuisine, as well as these
selections. The meals include a variety of
proteins including beef, chicken, and tofu
as well as a variety of carbohydrates
such beans, wheat, etc.

10. Plan and cost recipes.

For this part of the assessment, you need to document, as well as cost your twelve
(12) recipes.
The recipes need to be created in spreadsheet format and a Standard Recipe Card
template has been provided for you in your student resources. The standard recipe
card requires you to complete the following information:
• name of the dish or food production item
• dish or food production item description
• menu type that the dish/food production item is for
• equipment to be used to create the dish or food production item
• ingredient amount
• ingredient cost
• portion cost and total portion cost
• method
• mark up %
• GST amount
• total cost
• Selling price
• food percentage cost.
Please note that your assessor will provide you with a commodity price list for the
ingredients which you will use for in your menus.

Record your 12 dishes or food production items in your Standard Recipe Card
template and submit to your assessor.
ANSWER:
three dishes of a la carte menu items with planning and costing

Standard recipe cost sheet

Menu Item: Spicy chicken

Known costs (per sales dollar) Food costs %

Running costs %
Wages %
Total costs $4.1

Mark-up $9
Ingredients Ingredient cost
Item Quantity Unit cost Portion cost
Chilli 1.000 $0.20 $0.20
Chicken 25.000 $0.1 $2.5
Karrage Powder 2.000 $0.50 $1
Garlic butter 2.000 $0.10 $0.20
mayo 100.000 $0.001 $0.100
spices 1.000 $0.10 $0.10

Total portion cost: $4.1

Add other costs (%): $
Mark-up (%): $9
Total cost: $4.1
Add GST: $1

Cost adjustments to ensure competitiveness: $0.2

Selling price: $ 11

Standard recipe cost sheet

Menu Item: edamame with vege

Known costs (per sales dollar) Food costs %

Running costs %
Wages %
$
Total costs
4.6
Mark-up $8
Ingredients Ingredient cost
Item Quantity Unit cost Portion cost
edamame 5.000 $0.25 $0.40
salt 1.000 $0.10 $0.10
water 1.000 $0.10 $0.10
Mixed vege
4.000 $1 $4.00

Total portion cost: $4.6

Add other costs (%): $
Mark-up (%): $8
Total cost: $4.6
Add GST: $ 1.09
Cost adjustments to ensure competitiveness: $0.1
Selling price: $ 12

Standard recipe cost sheet

Menu Item: Mini ika Tempayaki

Known costs (per sales dollar) Food costs %

Running costs %
Wages %
Total costs $8.2
Mark-up $9
Ingredients Ingredient cost
Item Quantity Unit cost Portion cost
Teriyaki sauce 4.000 $0.25 $1.00
meat 1.000 $0.30 $0.30
Garlic butter 1.000 $0.30 $0.30
garlic 1.000 $0.10 $0.1
salt 0.50 $1 $0.50
Mixed Vege 6.000 $1 $6.00

Total portion cost: $6.25

Add other costs (%): $

Mark-up (%): $9
Total cost: 8.2

Add GST: $2.27

Cost adjustments to ensure competitiveness: $0.8
 Selling price: $ 25

Three dishes of buffet menu with planning and costing

Standard recipe cost sheet

Menu Item: japanese mushroom and seafood salad

Known costs (per sales dollar) Food costs %

Running costs %
Wages %

Total costs $5

Mark-up $6
Ingredients Ingredient cost
Item Quantity Unit cost Portion cost
Chopped veges 1.000 $0.50 $1
mushroom 3.000 $1 $3
Garlic butter 8.000 $0.10 $0.8
salt 2.000 $0.10 $0.2
Total portion
cost:
$5

Add other costs (%): $

Mark-up (%): $6
Total cost: 5.6

Add GST: $0.63

Cost adjustments to ensure competitiveness: $0.6
Selling price: $ 7
 Standard recipe cost sheet
Menu Item: tofu mixed with seafood

Known costs (per sales dollar) Food costs %

Running costs %
Wages %
$7.6
Total costs

Mark-up $8.50
Ingredients Ingredient cost
Item Quantity Unit cost Portion cost
Cooking oil 2.000 $0.20 $0.4
tofu 2.000 $1 $2
seafood 1.000 $1 $1
Fish flakes 1.000 $0.20 $0.20
salt 8.000 $0.50 $4

Total portion cost:

$7.6

Add other costs (%): $

Mark-up (%): $8.50
Total cost:
$7.6

Add GST: $0.81

Cost adjustments to ensure competitiveness: $0.4
Selling price: $ 9

Standard recipe cost sheet

Menu Item: japanese beef carparccio

Known costs (per sales dollar) Food costs %

Running costs %
Wages %

Total costs $6.6

Mark-up $8
Ingredients Ingredient cost
Item Quantity Unit cost Portion cost
beef 10.000 $0.50 $5
oil 1.000 $0.10 $0.10
Butter 5.000 $0.10 $0.5
Mix salad 1.000 $0.50 $0.50
salt 5.000 $0.10 $0.50

Total portion cost:

$6.6

Add other costs (%): $

 Mark-up (%): $8
Total cost:
$6.6

Add GST: $1.09

Cost adjustments to ensure competitiveness: $0.5
Selling price: $12

Three dishes of degustation menu with planning and costing

Standard recipe cost sheet

Menu Item: chicken tepayaki

Known costs (per sales dollar) Food costs %

Running costs %
Wages %
$5.7
Total costs
Mark-up $6
Ingredients Ingredient cost
Item Quantity Unit cost Portion cost
Chicken 10.000 $0.01 $1
Chicken powder 20.000 $0.02 $2
oil 2.000 $0.01 $0.2
salt 2.000 $0.50 $1
mayo 0.500 $1.00 $0.5
Karage powder 4.000 $0.25 $1.00
Total portion cost:
$5.7

Add other costs (%): $

Mark-up (%): $6
Total cost:
$5.7

Add GST: $0.72

Cost adjustments to ensure competitiveness: $0.3
Selling price: $ 8

Standard recipe cost sheet

Menu Item: potato bread
Known costs (per sales dollar)
Food costs %
Running costs %
Wages %
Total costs $2.55
Mark-up $4
Ingredients
Ingredient cost
Item Quantity
Unit cost Portion cost
White potato 8.000 pcs
$0.10 $0.8
Flour 0.250 cups
$1.00 $0.25
Oil 2.000 tbsp
$0.20 $0.40
Onion 1.000 pcs
$0.20 $0.20
carrots 3.000 pcs
$0.10 $0.3
salt 2.000 cups
$0.10 $0.20
mayo 2.000 cups
$0.20 $0.40
Total portion cost: $ 2.55
 Add other costs (%): $
Mark-up (%): $ 4
Total cost: $
2.55 Add GST: $
0.45
Cost adjustments to ensure competitiveness: $ 0.5

Standard recipe cost sheet

Menu Item: Vege Gyroza
Known costs (per sales dollar) Food costs %
Running costs %
Wages %
Total costs $ 5.9
Mark-up $7
Ingredients Ingredient cost
Item Quantity Unit cost Portion cost
vege 5.000 pound $1.00 $5.00
Oil 2.000 tsp $0.10 $0.20
Salt 1.000 tsp $0.10 $0.10
spices 1.000 tsp $0.10 $0.10
garlic 1.000 tsp $0.10 $0.10
Flour 2.000 tsp $0.20 $0.40
Total portion cost: $ 5.9
Add other costs (%): $
Mark-up (%): $ 7
Total cost: $ 5.9
Add GST: $ 0.72
Cost adjustments to ensure competitiveness: $ 0.5
Selling price: $8

Three dishes of set or table d’hôte menu with planning and costing
 Standard recipe cost sheet
Menu Item: Teriyaki chicken roll
Known costs (per sales dollar) Food costs %
Running costs %
Wages %
Total costs $ 6.925
Mark-up $8
Ingredients Ingredient
Item Quantity cost Unit cost Portion cost
Soy sauce 0.250 cup $0.10 $0.025
Sugar 2.000 tbsp $0.20 $0.40
Garlic 2.000 cloves $0.20 $0.40
Ginger 1.000 tsp $0.10 $0.10
Chicken 2.000 pound $3.00 $6.00
Total portion cost: $
6.925 Add other costs
(%): $ Mark-up (%): $ 8
Total cost: $
6.925 Add GST: $
1
Cost adjustments to ensure competitiveness: $ 0.5

Standard recipe cost sheet

Menu Item: seafood tempura
Known costs (per sales dollar) Food costs %
Running costs %
Wages %
Total costs $ 4.7
Mark-up $6
Ingredients Ingredient cost
Item Quantity Unit cost Portion cost
Seafood mix 5.000 lb $0.50 $2.5
Mixed vege 1.000 pcs $0.20 $0.20
Flour 1.000 tbsp $0.90 $0.90
Egg 1.000 ml $1 $1
salt 1.000 tsp $0.19 $0.10
Total portion cost: $
4.7 Add other costs
(%): $ Mark-up (%): $
6
Total cost: $ 4.7
Add GST: $ 0.81
Cost adjustments to ensure competitiveness: $ 0.5

Standard recipe cost sheet

Menu Item: vegetable salad

Known costs (per sales dollar) Food costs %

Running costs %
Wages %
Total costs $ 4.2
Mark-up $6
Ingredients Ingredient cost
Item Quantity Unit cost Portion cost
Salt 1.000 cups $0.20 $0.20
Oil 0.250 cups $1 $0.25
Mayo 1.500 cups $1 $1.5
Vege 2.250 tsp $1.00 $2.25
Total portion cost: $ 4.2
Add other costs (%): $
Mark-up (%): $ 6
Total cost: $ 4.2
Add GST: $ 0.64
Cost adjustments to ensure competitiveness: $ 0.5
 Selling price: $7

11. Evaluate dishes.

Once you have developed your recipes, you need to evaluate them to check that
the dishes or food production items will sell well.
Choose three of the recipes that you have developed and that you feel you would
like feedback on. Arrange to meet with at least two colleagues (fellow students or
workplace colleagues) to discuss and seek feedback on the two recipes. At the
meeting you will advise your colleagues of the following:
• the target customer group for the food business and customer profile.
• the name and description of the dish or food production item and what the
proposed price.
Use the questions in the Recipe Feedback Template and record the feedback you
receive.
Record the feedback received as well as what changes or improvements you would
make to your dishes on the Recipe Feedback template and submit to your
assessor.
ANSWER:

Recipe Feedback Template

Gathering feedback
As per the instructions in Assessment Task 2.4, you are to provide three of the 12
recipes you have created in your Standard Recipe Card Spreadsheet to colleagues
or fellow students to evaluate.
Ask the following questions to gain feedback:
• Do you think this dish will appeal to our customers?
• Does the dish description use words that will appeal to customers?
• Is the price for the dish right or should it be more expensive or cheaper?
Summarise the feedback provided in the table below. You also need to compare
the three dishes you have selected with each other. Which one has the highest or
lowest yield? Which one is cheapest to make and most profitable? Assume that
there are budgetary constraints due to the rising cost of food.
Following this include any recommendations for changes based on your own
comparisons and feedback from colleagues. Based on the recommendations for
change, write down adjustments you will make to the recipe.

Feedback, recommendations and adjustments

Feedback from colleagues
● Do you think this dish will appeal to our customers?- Yes
● Does the dish description use words that will appeal to
customers?- Yes
● Is the price for the dish right or should it be more
expensive or cheaper?- Its ideal

Your comparison
This dish is the most expensive to make and is not as
profitable

Recipe 1
Chicken Wings
Recommendations for change
Lower the cost of production by cutting down on a few
expensive ingredients or finding alternatives for them

Adjustments
Make a few cuts from the ingredients list

Recipe 2 Feedback from colleagues

Edamame mixed ● Do you think this dish will appeal to our customers?- Yes
with vege
● Does the dish description use words that will appeal to
customers?- Yes
● Is the price for the dish right or should it be more
expensive or cheaper?- Its ideal
 Feedback, recommendations and adjustments
Your comparison
This dish is the cheapest to make and is the most profitable

Recommendations for change

Experiment with some sauce.

Adjustments
Since the cost of production of this recipe is extremely low,
we can afford to add a few more ingredients.

Feedback from colleagues

● Do you think this dish will appeal to our customers?- Yes
● Does the dish description use words that will appeal to
customers?- Yes
● Is the price for the dish right or should it be more
expensive or cheaper?- Its ideal
Your comparison
Recipe 3 This dish one of the most selling dishes in the menu.
Teriyaki Beef
bento

Recommendations for change

Everything is good butbthe dish is too simole and could use
some extra sauce.
Feedback, recommendations and adjustments
Adjustments
Since this recipe does not require a lot of investment, we
can try experimenting with the seasonings to make it more
flavoursome.