Assessment-2
SITHKOP002 PLAN AND COST BASIC MENUS
SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS
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Initial attempt
? ?
2nd attempt/Re-assessment
? ?
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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 Chief Executive Officer. This should be submitted after completion of the subject and within fourteen days of commencement of the new term.
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• If you are dissatisfied with the outcome of the re-evaluation process, you have a right to appeal through academic appeals handling protocol.
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Student Support Officer, Western Sydney College (WSC), 55 High St, Parramatta NSW 2150, Email: info@wsc.nsw.edu.au
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Assessment Task 2: Workplace project
TASK SUMMARY
This task is divided into three parts:
? Part A: Conduct research and write a report about menu requirements and customer preferences (Research report)
? Part B: Plan menus and consult with the Team (Team meeting)
? Part C: Develop and cost menus (Prepare menu, recipe cards and P/L statement)
? Part D: Collect feedback on new menus and write a report on feedback.
The instructions for each part are provided below.
PART A – RESEARCH REPORT
SUMMARY
For this part of the task, you are required to carry out research and interview or survey customers in the workplace.
Once you have carried out your research, you must write a report about the customer preferences and menu requirements you have identified.
RESOURCES AND EQUIPMENT REQUIRED TO COMPLETE THIS PART
? Access to textbooks and other learning materials.
? Access to a computer, printer, Internet and email software (if required).
? Access to Microsoft Word (or a similar program).
? Access to a workplace environment.
? Current workplace menu
? Access to Australian Dietary Guidelines
? Access to recipes that accommodate a range of special dietary requirements.
WHEN AND WHERE IS THIS PART TO BE COMPLETED?
? You will need to conduct your customer interviews/surveys in your workplace.
? You will need to do this task in your own time.
? Your assessor will give you the due date for this assessment.
WHAT HAPPENS IF I GET SOMETHING WRONG?
If your report is incomplete or incorrect your assessor will provide you with feedback and appropriate time to resubmit.
Your assessor will provide you with guidance as to what needs to be resubmitted and how.
STUDENT INSTRUCTIONS FOR PART A
STEP 1: RESEARCH
For this part of the task, you are required to interview and survey at least 12 customers from your workplace. You must gather the following information:
? Customer diet requirements or food intolerance
? Customer’s cultural and religious diets
? Customers’ average expenditure
? Type of preferred cuisine
? Customer service satisfaction
? Customer’s opinion on the quality and balance variety of menu items
You may wish to develop feedback forms, surveys and questionnaires to help gather as much information as possible.
STEP 2: WRITE A REPORT
Once you have carried out your research, prepare a report. Your report must include the following information:
? The information you have identified relating to customer satisfaction and their preferences, including:
? Customer satisfaction
? Customers’ average expenditure
? Type of preferred cuisine
? Customer service satisfaction
? Quality and balance variety of menu items
? Special diets and food preferences identified, which may include:
? cultural and religious diets such as: Halal, Hindu, Kosher, Vegan, Vegetarian
? eating regimes such as: elimination or macrobiotic
? exclusions for allergies, contraindications with medicines or food intolerance diets
? fat free or low-fat diets
? fluid only diets
? gluten free or low in gluten diets
? yeast free diets
? diets high or low in carbohydrates
? diets high or low in energy
? diets high or low in protein
? diets high in fibre
? lacto-ovo diets
? low cholesterol diets
? low kilojoules diets
? diets low in sugars or sugar free or non-sugar sweeteners
? modified diets such as sodium, potassium, texture
? diets specifically for diabetic customers.
? The importance of planning menus according to organisational service style a balanced variety of dishes regarding nutritional values.
? The importance of planning menus catering for all customer groups.
? The importance of costing the menu.
? How to use the correct terminology when writing menus.
? How to evaluate menu outcomes and make necessary improvements.
? Select three special diets and provide a full detailed explanation about the requirements of this diet for the customers in your workplace.
? Select three special diets and provide a minimum of three recipes which cater for the requirements of the customers or your workplace.
? List a minimum of three “Bad Foods” you may have identified in your research, (food that can cause negative impacts to health) and explain their consequences to the human health.
? An explanation of how you would modify your menu selections to incorporate each of the following customer groups:
? adolescents
? children and infants
? athletes
? defence forces
? elderly
? people who are ill or injured and in health care
? international tourists
? people affected by disaster or environmental extremes and remote areas
? different socio-economic groups
? people with weight problems
Contact a health professional (such as a dietician, medical specialist, nutritionist or allied health professional) to assist you with information required. Provide the name and contact details of each health professional you have spoken to at the end of your report.
You must develop a clear and concise report in Microsoft Word or a similar program – your assessor will advise as to whether you must email them your completed assessment, submit the file on a USB drive or hand in a hard copy.
WHAT MUST BE SUBMITTED FOR PART A:
• Written report
PART B – PARTICIPATE IN A WORKPLACE TEAM MEETING
SUMMARY
For this part of the task, you are required to organise and carry out a staff meeting to evaluate the menu options in your workplace. Your assessor will observe you as you consult with your colleagues throughout the meeting to discuss customer feedback and menu planning options.
RESOURCES AND EQUIPMENT REQUIRED TO COMPLETE THIS PART
? Access to textbooks and other learning materials.
? Access to a computer, printer, Internet and email software (if required).
? Access to Microsoft Word (or a similar program).
? Access to meeting facilities
? Current workplace menu
? Customer Surveys / Feedback notes
WHEN AND WHERE IS THIS PART TO BE COMPLETED?
? You will need to organise a time that suits your colleagues and assessor do this task in your workplace.
? Your assessor will give you the due date for this assessment.
WHAT HAPPENS IF I GET SOMETHING WRONG?
If your assessor identifies that you did not correctly or adequately demonstrate the skills and knowledge required of this task, you will be given feedback on areas for improvement.
Your assessor will provide you with guidance as to whether you need to:
? redo the task immediately after you have considered their feedback
? undertake further learning and redo the role play at a later date – your assessor will provide you with further details about this.
STUDENT INSTRUCTIONS FOR PART B
STEP 1: PLAN AND ORGANISE A TEAM MEETING
You must prepare for the meeting.
? Select at least three colleagues and check their availably to participate in a 30-minute meeting to inform menu planning.
? Consult with your assessor to determine a suitable date and time for the meeting to take place. If your assessor is unable to attend the workplace and observe you on the day, you may record your meeting using a suitable recording device an email this to your assessor.
? Develop a meeting agenda and topics for discussion using Microsoft Word or a similar program. The meeting should go for no more than 30 minutes. Your agenda must include:
? customer feedback
? customer preferences
? customer survey results
? suggested improvements
? proposed menu options/changes, if any
? unprofitable dishes on the current menu
? Print out one agenda per person.
? Inform all meeting participants of the date and time of the meeting.
STEP 2: CHAIR THE MEETING
You need to chair the meeting (no more than 30 minutes) to discuss feedback from customers to inform menu planning.
? Welcome meeting participants, distribute the agendas and appoint one of your colleagues to record meeting minutes.
? Discuss the feedback that you have received from customers in Part A.
? Discuss the current service style and any suggested changes.
? Encourage staff to offer suggestions for new menu items or make adjustments to the current menu, based on the feedback you have received.
? Discuss how to ensure that the menu includes a balanced variety of ideas (colours, flavours and tastes and textures, cooking methods, delicacies, nutritional values, presentation, seasonal availability of items).
? Submit the meeting agenda, meeting minutes and current menu to your assessor after the meeting.
Your assessor will be looking to see that you:
? identify and discuss customer profiles
? discuss and evaluate customer feedback, requirements and preferences
? discuss current service style
? identify unprofitable items on current menu
? develop new menu ideas and service style based on research / customer feedback
? consider balance and variety when discussing menu options.
WHAT MUST BE SUBMITTED FOR PART B:
• Meeting agenda
• Meeting minutes
• Current workplace menu
• Video recording of meeting (if applicable)
PART C – DEVELOP AND COST MENUS
SUMMARY
For this task you are required to develop and cost a range of menus covering a range of service styles, using the feedback that you have received from customers and colleagues.
RESOURCES AND EQUIPMENT REQUIRED TO COMPLETE THIS PART
? Access to textbooks and other learning materials.
? Access to a computer, printer, Internet and email software (if required).
? Access to Microsoft Word (or a similar program).
? Customer feedback
? Meeting minutes from Part B
? Access to Australian Dietary Guidelines
? Access to recipes that accommodate a range of special dietary requirements
WHEN AND WHERE IS THIS PART TO BE COMPLETED?
? You will need to do this task in your own time.
? Your assessor will give you the due date for this assessment.
WHAT HAPPENS IF I GET SOMETHING WRONG?
If you get something wrong or your work is incomplete, you will need to resubmit that part of the task.
Your assessor will provide you with guidance as to what needs to be resubmitted and how.
STUDENT INSTRUCTIONS FOR PART C
STEP 1: ANALYSE INFORMATION
Analyse the research from Part A, the meeting minutes from Part B and your workplaces current menu. Make notes of menu ideas and changes based on the feedback that you have received from customers and colleagues.
STEP 2: DRAFT NEW MENUS
? Based on your analysis of feedback, you must develop eight new potential menus for consideration. Each menu must be a different service style. You must develop:
? An A la carte menu
? A buffet menu
? A cyclical menu
? A degustation menu
? An ethnic menu
? A set menu
? A table d’hote
? A seasonal menu
? Each menu must include at least eight different menu items and each menu item must have a minimum of five ingredients.
? You must show that throughout your menus you have catered to at least six dietary requirements. At least one of these must be a cultural or religious requirement.
? Two of the menus must cater to two different specific customer groups.
? Draft up your menus. You may use the same menu items in more than one menu, if appropriate to the service style.
STEP 3: COST MENUS
? Prepare a recipe card for each menu item on each menu including: ingredients, quantities, cost per unit/kilo.
? Work out the cost per recipe and total cost per serve.
? Work out the overall cost to develop each menu each day. Base your calculations (number of tables, number of turns per service period etc.) on your workplace.
? Work out an appropriate mark-up cost for each menu item on each menu, to maximise profitability.
STEP 4: DEVELOP MENUS
? Develop a one-page menu for each service style, describing each dish using words that will promote the sale of the menu.
? You must identify which menu items cater to dietary requirements. (E.g. V for vegetarian)
? Ensure you use appropriate naming convention and culinary terms.
? The menu must be developed in a professional format, using Microsoft Word or a similar program.
WHAT MUST BE SUBMITTED FOR PART C:
• An A la carte menu
• A buffet menu
• A cyclical menu
• A degustation menu
• An ethnic menu
• A set menu
• A table d’hote
• A seasonal menu
• Recipe cards and costings for all menu items
PART D – SEEK FEEDBACK ON NEW MENUS
SUMMARY
For this part of the task, you must distribute the survey (provided) to colleagues and customers to gather feedback on your new menus.
You must then write a short report, summarising the feedback that you have received.
RESOURCES AND EQUIPMENT REQUIRED TO COMPLETE THIS PART
? Access to textbooks and other learning materials.
? Access to a computer, printer, Internet and email software (if required).
? Access to Microsoft Word (or a similar program).
? At least two customers to complete a survey
? At least two colleagues to complete a survey
? Menu Survey (provided)
WHEN AND WHERE IS THIS PART TO BE COMPLETED?
? This task may be done in your own time as homework or you may be given time to do this task in class (where applicable).
? Your assessor will provide you with the due date for this assessment.
WHAT HAPPENS IF I GET SOMETHING WRONG?
If any parts of this task are incomplete or incorrect, you will need to resubmit that part of the task.
Your assessor will provide you with guidance as to what needs to be resubmitted and how. Your assessor will provide you with the due date of resubmission.
STUDENT INSTRUCTIONS FOR PART C
STEP 1: SEEK FEEDBACK
? Print out four copies of the eight menus developed in Part C.
? Print out four copies of the Menu Survey (provided).
? Find two customers and two colleagues that can spare one minute to provide you with feedback on the menus you developed in Part C.
? Distribute the menus and surveys to the two customers and two colleagues.
? Ask your survey participants to read through each menu and complete the survey honestly.
STEP 2: REPORT ON FEEDBACK
? Read through the completed surveys and analyse your findings.
? Write a short report outlining the feedback gathered. Include any necessary changes to be made based on feedback.
? You must develop a clear and concise report in Microsoft Word or a similar program – your assessor will advise as to whether you must email them your completed assessment, submit the file on a USB drive or hand in a hard copy.
WHAT MUST BE SUBMITTED FOR PART D:
• Two surveys completed by customers
• Two surveys completed by colleagues
• Report
Menu Survey
A la carte menu
Did the menu appeal to you? Why/why not?
Was there a balanced variety of dishes on the menu? Yes No
Was the menu written with words that made the dishes sound appealing? Yes No
Would you regularly eat at this venue if this was the menu? Yes No
What do you like the most about this menu?
What do you like the least about this menu?
Buffet menu
Did the menu appeal to you? Why/why not?
Was there a balanced variety of dishes on the menu? Yes No
Was the menu written with words that made the dishes sound appealing? Yes No
Would you regularly eat at this venue if this was the menu? Yes No
What do you like the most about this menu?
What do you like the least about this menu?
Menu Survey
Cyclical menu
Did the menu appeal to you? Why/why not?
Was there a balanced variety of dishes on the menu? Yes No
Was the menu written with words that made the dishes sound appealing? Yes No
Would you regularly eat at this venue if this was the menu? Yes No
What do you like the most about this menu?
What do you like the least about this menu?
Degustation menu
Did the menu appeal to you? Why/why not?
Was there a balanced variety of dishes on the menu? Yes No
Was the menu written with words that made the dishes sound appealing? Yes No
Would you regularly eat at this venue if this was the menu? Yes No
What do you like the most about this menu?
What do you like the least about this menu?
Menu Survey
Ethnic menu
Did the menu appeal to you? Why/why not?
Was there a balanced variety of dishes on the menu? Yes No
Was the menu written with words that made the dishes sound appealing? Yes No
Would you regularly eat at this venue if this was the menu? Yes No
What do you like the most about this menu?
What do you like the least about this menu?
Set menu
Did the menu appeal to you? Why/why not?
Was there a balanced variety of dishes on the menu? Yes No
Was the menu written with words that made the dishes sound appealing? Yes No
Would you regularly eat at this venue if this was the menu? Yes No
What do you like the most about this menu?
What do you like the least about this menu?
Menu Survey
Table d’hote menu
Did the menu appeal to you? Why/why not?
Was there a balanced variety of dishes on the menu? Yes No
Was the menu written with words that made the dishes sound appealing? Yes No
Would you regularly eat at this venue if this was the menu? Yes No
What do you like the most about this menu?
What do you like the least about this menu?
Seasonal menu
Did the menu appeal to you? Why/why not?
Was there a balanced variety of dishes on the menu? Yes No
Was the menu written with words that made the dishes sound appealing? Yes No
Would you regularly eat at this venue if this was the menu? Yes No
What do you like the most about this menu?
What do you like the least about this menu?
Assessment Record Checklist
ASSESSMENT TASK 2: WORKPLACE PROJECT
PART A: RESEARCH REPORT Yes No
Did the student submit a written report?
Did the student interview 12 different customers in their workplace and gather information about:
• Each customer’s satisfaction with the venue and its food?
• Customer’s dietary requirements/food intolerances?
• Customer’s cultural and religious food restrictions?
• Customer’s average expenditure on eating out? • Type of preferred cuisine?
• Each customer’s satisfaction with the service at the venue?
• Customer’s opinion on the quality and balance variety of menu items?
Did the student write a clear and concise report that included the following information?
• Overview of customer satisfaction
• Average customer expenditure
• Preferred customer cuisines
• The importance of planning menus according to organisational service style a balanced variety of dishes regarding nutritional values.
• The importance of planning menus catering for all customer groups
• The importance of costing the menu. • How to use the correct terminology when writing menus.
• How to evaluate menu outcomes and make necessary improvements.
• A full detailed explanation about the requirements of three diets of three customers in your workplace.
• Recipes which cater for the dietary requirements of three customers
• Three “Bad Foods” that can cause negative impacts to health
In the report, did the student provide an explanation of how they would modify menu selections to incorporate each of the following customer groups:
• adolescents
• children and infants
• elderly
• athletes
• defence forces • people who are ill or injured and in health care
• international tourists
• people affected by disaster or environmental extremes and remote areas
• different socio-economic groups
• people with weight problems
PART B: TEAM MEETING Yes No
Did the student submit the following:
• Meeting agenda
• Meeting minutes
• Current workplace menu
• Video recording of meeting (if applicable)
Did the student develop a meeting agenda that planned to discuss the following information?
• Customer feedback
• Customer preferences
• Results of customer surveys • Suggested improvements
• Proposed menu changes
• Any unprofitable dishes currently on the menu
Did the student open the meeting and welcome meeting participants?
• Greeted team members on arrival
• Distributed agendas to each person • Appointed one colleague to record the minutes of the meeting
Did the student discuss the feedback received from customers?
• Customer profiles discussed
• Feedback was evaluated
• Customer preferences and requirements discussed • Current service style discussed
• Unprofitable items identified
Did the student discuss new menu options or changes based on the feedback?
• Encouraged others to offer suggestions • Discussed new menu ideas
Did the student discuss how the menu and proposed changes include a balanced variety of ideas, including?
• Colours and flavours
• Tastes and textures
• Cooking methods • Delicacies
• Nutritional values
• Seasonal availability
PART C: DEVELOP AND COST MENUS Yes No
Did the student submit the following:
• An A la carte menu
• A buffet menu
• A cyclical menu
• A degustation menu
• An ethnic menu • A set menu
• A table d’hote
• A seasonal menu
• Recipe cards and costings for all menu items
Did the student develop an A la carte menu, including:
• At least eight different menu items?
• Recipes with at least five ingredients?
• Recipe cards for each menu item with costings and mark-up pricing. • Identified items for special dietary requirements
• Appropriate naming conventions and culinary terms
Did the student develop a buffet menu, including:
• At least eight different menu items
• Recipes with at least five ingredients
• Recipe cards for each menu item with costings and mark-up pricing? • Identified items for special dietary requirements
• Appropriate naming conventions and culinary terms
Did the student develop a cyclical menu, including:
• At least eight different menu items
• Recipes with at least five ingredients
• Recipe cards for each menu item with costings and mark-up pricing. • Identified items for special dietary requirements
• Appropriate naming conventions and culinary terms
Did the student develop a degustation menu, including:
• At least eight different menu items
• Recipes with at least five ingredients
• Recipe cards for each menu item with costings and mark-up pricing. • Identified items for special dietary requirements
• Appropriate naming conventions and culinary terms
Did the student develop an ethnic menu, including?
• At least eight different menu items?
• Recipes with at least five ingredients?
• Recipe cards for each menu item with costings and mark-up pricing. • Identified items for special dietary requirements
• Appropriate naming conventions and culinary terms
Did the student develop a set menu, including:
• At least eight different menu items
• Recipes with at least five ingredients
• Recipe cards for each menu item with costings and mark-up pricing. • Identified items for special dietary requirements
• Appropriate naming conventions and culinary terms
Did the student develop a table d’hote menu, including:
• At least eight different menu items
• Recipes with at least five ingredients
• Recipe cards for each menu item with costings and mark-up pricing. • Identified items for special dietary requirements
• Appropriate naming conventions and culinary terms
Did the student develop a seasonal menu, including:
• At least eight different menu items
• Recipes with at least five ingredients
• Recipe cards for each menu item with costings and mark-up pricing. • Identified items for special dietary requirements
• Appropriate naming conventions and culinary terms
Did the student cater to at least six different dietary requirements, at least one being a cultural or religious requirement?
Did the student develop two of the menus for two specific customer groups?
PART 4: SEEK FEEDBACK ON NEW MENUS Yes No
Did the student submit the following:
• Two surveys completed by customers
• Two surveys completed by colleagues
• Report
Did the student seek feedback from two customers and two colleagues?
Did the student write a short report summarising their findings?
• Surveys were analysed and summarised • Proposed changes were identified based on feedback
Please note any reasonable adjustments for this task below.
¨ I have reviewed the mapping to this task.
¨ I have analysed the evidence gathered against the requirements of this task and am satisfied that the student has satisfactorily demonstrated the skills and knowledge required of these units.
Where any items above are marked ‘No’, please provide comments and outline the gaps below. Ensure feedback is provided to the student on their Assessment Task Cover Sheet. Note actions that will be taken to correct the gaps.
How many attempts were required to demonstrate satisfactory performance?
Part A outcome: Satisfactory • Not Satisfactory •
Part B outcome: Satisfactory • Not Satisfactory •
Part C outcome: Satisfactory • Not Satisfactory •
Part D outcome: Satisfactory • Not Satisfactory •
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