SITHKOP002 Assessment Tasks and Instructions

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

Resource Requirements
Pen, paper, Computer, internet access.

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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.

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.

2.

3.

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 Menu examples

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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 Net Yield/ kg Net cost/kg Portions /kg Net Portion Cost/ $
Vegetables
Beans 2.95 16% 3.51 0.100
Broccoli 4.85 24% 6.38 0.100
Carrots 1.40 16% 1.67 0.100
Cauliflower 5.75 22% 7.37 0.100
Kohlrabi 4.28 32% 6.29 0.100
Spinach 10.60 18% 12.93 0.100
Onions 2.45 14% 2.85 0.050
Meat
Sirloin 16.80 26% 22.70 0.280
Loin of Pork 14.80 14% 17.21 0.250
Leg of Lamb 8.90 27% 12.19 0.250

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

Cost Factors Cost Factors

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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:

Fruit and Vegetables in Season

Recipes

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Q6.
Go to the Australia Tourism website http://www.australia.com/en/things-to-do/food-and-wine/the-best-halal-
restaurants-in-australia.html, select 3 restaurants from 2 different states (then click in each on “view more
information”) and create 3 different ethnic menus from the different dishes offered by restaurants which
provide a link.

Restaurant 1 Restaurant 2 Restaurant 3

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

https://foodmag.com.au/clean-eating-to-be-the-major-food-and-beverage-trend-in-2016/

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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

buying power

gender

income level

social and cultural background

Q9.
Design a customer questionnaire which you can use to evaluate the following types of menus for your practical
assessment.
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.
Remember, the aim of your questions is to obtain valid feedback and to enable you to make improvements to
your menus.

 à la carte
 buffet
 cyclical
 degustation
 ethnic
 set
 table d’hôte
 seasonal

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