SITfhcvtr 002 - [2Attemp] - ANAsd Asas PDF

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SITfhcvtr 002 - [2Attemp] - ANAsd Asas
SITfhcvtr 002 - [2Attemp] - ANAsd Asas
SITfhcvtr 002 - [2Attemp] - ANAsd Asas
SITfhcvtr 002 - [2Attemp] - ANAsd Asas...

Description

Assessment Tasks and Instructions Student Name Student Number Course and Code Unit(s) of Competency and Code(s) Stream/Cluster Trainer/Assessor

ANA LUIZA OLIVEIRA 10242454 SIT30816 CERT III CC SITHKOP002 Plan and cost basic menus 21 Simon Moore

Assessment for this Unit of Competency/Cluster

Details

Assessment 1 Assessment 2 Assessment 3

Assignment Project

Assessment conducted in this instance: Assessment 1

2

3

Reasonable Adjustment 1. Has reasonable adjustment been applied to this assessment? No

No further information required

Yes Complete 2. 2. Provide details for the requirements and provisions for adjustment of assessment:

Student to complete My assessor has discussed the adjustments with me I agree to the adjustments applied to this assessment Signature

Ana Luiza Oliveira

Date

23.06.2021

Date

01.07.2021

2nd Assessor to complete I agree the adjustments applied to this assessment are reasonable Name

Ana Luiza Oliveira

Signature

Ana Luiza Oliveira

Assessment Guidelines What will be assessed The purpose of this assessment is to assess your knowledge required to complete the tasks outlined in elements

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and performance criteria of this unit: organisation-specific information: o sources of information on current customer profile and food preferences o service style and cuisine o costs of supply for ingredients  methods and formulas for calculating portion yields and costs from raw ingredients: o butcher’s test o standard measures o standard yield tests  hospitality and catering industry desired profit margins, mark-up procedures and rates  different types and styles of menus for dishes or food production ranges for different types of food outlets  range of food preferences relating to: o contemporary eating habits o cultural and ethnic influences o popular menu items o quick service foods o seasonal dishes o variety of food products  differing characteristics of customer groups: o age range o buying power o gender o income level o social and cultural background  influence of seasonal products and commodities on menu content  naming conventions and culinary terms for a variety of cuisines  formats for and inclusion of menus presented to customers  methods of assessing the popularity of menu items: o customer surveys o popularity index o sales data. Place/Location where assessment will be conducted SERO Institute Bayswater 

Resource Requirements Pen, paper, Computer, internet access.

Instructions for assessment including WHS requirements You are required to address each question in this assessment. Once you have completed all questions, check all responses. Your trainer will be providing you with feedback.

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Statement of Authenticity I acknowledge that I understand the requirements to complete the assessment tasks The assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes I understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged or referenced all sources of information I have used for the purpose of this assessment Student Signature: Ana Luiza Oliveira

Date: 23 /06 /2021

This assessment:

First Attempt

RESULT OF ASSESSMENT

Satisfactory

2nd Attempt

Extension

– Date:

/

/

Not Yet Satisfactory

Feedback to Student: Nice try on your assessment Ana. Please revise Q3, Q6, Q9. Read my comments on the right side of each question for more information.

Assessor(s) Signature(s):

Date:

1 / 07 / 2021

Date:

23/ 06 /2021

Michael Tandean CS: Phil Westwood, Grahame Read, Simon Moore

Student Signature

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Ana Luiza Oliveira

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Assessment 1 Your task You are required to complete all questions and tasks for assessment. Q1. List 3 sources of information you can use in your workplace to obtain information on customer profile and food preferences:

Source of information 1. Review from website 2. Feedback 3. Staff

Q2. What are the service style(s) and cuisine(s) used in your workplace? List all that apply and list menu examples which are used for each service style or type of cuisine used: Cuisine

Service Style A la carte/Take away

Menu examples Anti pasti/Pasta alla sicilliana/Pizza

Italian

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Q3. Complete the following yield tests, calculating the Net yield per Kg and the net portion cost for each commodity based on the net cost per Kg and the portion size per kg provided. Commodity

$ / kg

Trimmings

Vegetables Beans Broccoli Carrots

2.95 4.85 1.40

16% 24% 16%

Cauliflower Kohlrabi Spinach

5.75 4.28 10.60

22% 32% 18%

2.45

14%

Sirloin Loin of Pork

16.80 14.80

26% 14%

Leg of Lamb

8.90

27%

Onions Meat

Net Yield/ kg

0.84 0.76 0.84 0.78 0.68 0.82 0.86 0.74 0.86 0.73

Net cost/kg

Portions /kg

3.51 6.38 1.67

0.100 0.100

7.37 6.29 12.93

0.100 0.100 0.100

2.85

0.050

22.70 17.21

0.280 0.250

12.19

0.250

Net Portion Cost/ $

0.35 0.64 0.17 0.74 0.63 1.29 0.14

0.100

6.36 4.30 3.05

Q4. How would the profit margins and menu type differ in a fine dining establishment compared to a bistro or pub? What would be cost factors you would need to consider for each of these operations?

Bistro , Pub

Fine dining establishment

Menu type and Margins Affordable prices with quick service and simpler dishes. High prices are not a viable option.

Menu type and Margins Higher quality food offer Higher level of staff skills Higher prices

Cost Factors Cheaper food due to dish simplicity Quick service times, with higher revenue and customer turnover Cheap cost for staff Less staff

Cost Factors Usually, higher food and staff cost percentages Special equipment Greater stock dependence

Q5. Go to the Sydney markets website www.sydneymarkets.com.au and provide an overview of the fruit and vegetables in season relevant to the month you are undertaking this assessment. Select 3 seasonal recipes from the recipe section on that site which could be used for a seasonal 3-course menu: SIT Version 1 ©Futura Group 2016

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Fruit and Vegetables in Season 1. Fruit: 

a. b. c. d. e. f. g. h. i. j. k.

Avocado Banana Blueberries Magoes Melons Oranges Papaya Passion fruit Pineapples Strawberries Tangelos 2. Vegetables a. Artichokes b. Asian Greens c. Asparagus d. Beetroot

e. f. g. h. i. j. k. l. m. n. o. p.

Cucumber Chillies Garlic Kale LettuceMushrooms Onions (spring, shallots) Peas Potatoes Silverbeet Spinach Watercress Zucchini

Recipes Cheesy Zuccini and carrot nuggets Roastef Fennel Asparagus and salmon Banana and strawberry butterfly cupcakes SIT Version 1 ©Futura Group 2016

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Moroccan roasted eggplants with lamb

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Q6. Go online and find 3 halal restaurants from 2 different states and create 3 different ethnic menus from the different dishes offered by these establishments. Please provide links. Restaurant 1 Menu 1  Soup of the day  Veg. Singada  Kerau Paneer  Chicken Momo  Rice  Rato Mohan

Restaurant 2 Menu 2  Djaj Katban  Afrah  Tagine Baghrir

Restaurant 3 Menu 3  Trio of dips served with bread  Garlic Chicken kebab, mjaddarah and tabbouleh  Sticky date and banana pudding

Q7. Go to the following 2 websites and identify 6 different trends for food and beverages in Australia for 2016:

http://ausfoodnews.com.au/2015/10/21/top-global-food-and-drink-trends-for-2016.html Less processed foods products are on demand, and companies must keep up with this trend Food is starting to be eaten both for the body and beauty, leading to more functional substances Consumers are beginning to match their diets with their ancestry, aiming for ancient or traditional foods Single meal portions increase as single-person households expand among the population Fat is no longer feared, what’s more, it’s starting to be promoted Appearance is everything, and a more visual, share-focused society is making food’s presentation more relevant.

https://foodmag.com.au/clean-eating-to-be-the-major-food-and-beverage-trend-in-2016/ Organic labelling has increased over the past years, as the population is increasingly interested in “real” food. Health conscious consumers are reducing their meat consumption Alternative protein sources and animal-friendly treatment It seems like children may increase their vegetable and smoothie consumption, which may lead to an increase consumption for them as adults.

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Q8. Customer characteristics vary according to a wide range of factors. Give general examples of how each of the following characteristics will impact on your planning of menus and menu styles in an establishment: Customer Characteristic

Impact on menu planning and menu style

age range

Younger people usually have tighter budget and expect quicker service than their elders

buying power

Higher buying power implies higher quality and more specialized service

gender

Females usually have smaller servings and take healthier options than males

income level

The income level of an area will let me know how fancy my cuisine should be

social and cultural background

Level of spiciness, side dishes and the use of certain products all change depending on culture

Q9. Design a customer questionnaire which you can use to evaluate the menus for your project. o o o o o

The questions need to be clear and objective. The questions must be rated from e.g. 1-5 (1 is poor/5 is excellent). Allow a space at the end to permit customers to comment. Please submit using a separate document. There should be 1 questionnaire per menu.

Remember, the aim of your questions is to obtain valid feedback and to enable you to make improvements to your menus.

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

à la carte

 

buffet cyclical

 

degustation ethnic

  

set table d’hôte seasonal

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GOOD TASTE

REST

Please let us know how was the food and servi

READY

PERFECT SETTING RESTAURA PERFECT SETTING RESTAURA PERFECT SETTING RESTAURA PERFECT SETTING RESTAURA RESTAURANT

Please let us know how was the food and servic

Please let us know how was the food and servic

Please let us know how was the food and servic

Please let us know how was the food and servic

Pleaseletusknowhowwasthefoodandservice

PERFECT SETTING RESTAURA PERFECT SETTING RESTAURA Please let us know how was the food and servic

SIT Version 1 ©Futura Group 2016

Please let us know how was the food and servic

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