Activities

1A

Q1.

The target customer are the ones most likely to buy your products or services. If your business
doesn’t already have one you should research and develop a customer profile that can identify
the characteristic behavior and attitude of the target customer.

Q2 .
 age
 gender
 lifestyle
 occupation
 income level
 buying behavior
 location and dIstance from your business

1B

Q1.
 age range
 buying power
 gender
 income level
 society and culture background
Q2.

 special requirement
 quick service food
 seasonal dishes
 variety of food products
 culture and hygiene influences

2A

Q1.

Menu is the presentation of list of foods on offer or at event in restaurant and some offer detail
description of the dish and ingredients in it.

Q2.
 Alacartc= this is a French term meaning according to the card or customer order
 Buffet= is a form of table hot as it offer a limited selection of food item
 Cyclical= this type of menu offers specific food item which repeat in a cyclic to a set
period for example i.e. 10, 14 or 28 days.

2B
 1. Chinese service= it is a unique and sophisticated service style, chopsticks are served
with most foods and food is usually served individually on large plates or in bowls in
the middle of the table so guest can pick and choose.

Banquet service= this formal service is usually used in hotels, casinos and restaurant in
a conference room. The menu numbers of guest and time of service will all be
predetermined and set and the service will be organized and paid for in advance.

Buffet style service= this style of service is usually used in a banquet hall catering to
large number of guest. Food can help themselves.

Silver service= this is a formal and traditionally English service style mostly used at big
events and celebrations.

2.
 speak to the customer before developing the menu to make sure they are happy with
everything and to get the go-ahead.
 ask question to find out about any allergies or dietary requirements that you will need to
take into considerations
 Gather all the information you need about the customer requirement and food
preferences etc. refers to it when creating the menu to make sure you stay on track.
 Write creative description for all the dishes to make them sound appealing and to let
people know what is in them.
 Once you have created the menu show it to the customer and allow them to check it
over to make sure they are happy with it.

2C
1.
A balanced variety of dishes will make the food look more appealing and
interacting weather it is presented as a buffet or as formal meal. It is important to
have a wide variety if optional to ensure you are catering for everyone and not
excluding any customer.

2.
 Colour
 Cooking method
 Delicious
 Flavors
 Nutritional values
 Presentation
 Seasonality available ingredient
 Texture

3A
1. Itemized list is the list in which each item is written individually including price and
detail of the items. The itemized list are:
- to provide the customer with detailed and honest information
- keep the track to the companies and food production items that are included
- show professionalism and good organizational skill
- it may encourage the customer to consider your services.

2. To adjust the yield of a recipe you will first need to find out their factors. You would
then multiply all the ingredients amount by it and then convert the new measurements
into appropriate unity.
 - desired yield * original yield=recipe conversion factor (RCE)
- ingredients amount * receipt conversion factor=new recipes
3. When calculating food costs and pricing you will need to include the costs of the total
ingredient used as well as any expense such as cost of energy , room costs and salaries
etc.

3B
1)
Variable fixed costs
- Raw ingredients - hire costs
- Producing - equipment
- Packaging, storage -kitchen, building or facility
- Transportation - Insurance
- Labour -Utilities
- Marketing - management

2) It is important to assess the cost-effectiveness of dishes on a regular basis to ensure you are
making a profit from them and choose the menu items that provide the highest yield.

3) tis is a calculation that is used to find the point where costs are covered by a price and
volumes. This means there would be no loss or profit made from the sale of the dishes as you in
producing one if the dish and then find out what your monthly fixed costs for the business are.
The calculation for this would be
breakeven point= fixed costs per month/variable costs of one dishes

4A
1.
- Speak to the customer before developing the menu to make sure they are happy with
everything and to go ahead
- ask question to find out at any allergies or dietary requirement that you will need to take into
consideration
2.
- crowed menu with little room for descriptions
text is to small to read
using lots of different languages
complicated word or phrase that are difficult to understand
lack of description for each dishes

4B
1.
- Mexican= this cuisine is popular in America and it includes dish such as chilli con carne,
enchiladas and other spicy dishes.
- Italian= a world favorite cuisine including pasta dishes, lasagna, bread and pizza.
- Indian= includes brotles, herbs and a range of sweet, sour and spicy tastes.
- Japanese= Popular option in this cuisines are noodles tofu, sushi and vegetables.

2) However, a customer may ask you to prepare dish from a cuisine you are not familiar with so
it is important that you are aware of different popular cuisines so you can prepare them and
describe them on the menu accurately.
4C
1)
Menu should be designed to primarily promote the business and increase sales, so you should
be focus on being creative using descriptive word and metaphor through out to really sell the
food to the customer.

2)
- write specific descriptions of food items- focusing on taste, smells and emotions
- explain dishes in a creative way to make them sound more interesting
- use the right language and write in a way that the customer will understand.
- Entice the reader in with the detailed description to make them want too order the dish straight
away
- you should describe all items as if it is the best on the menu
- if it is an online menu use keywords that the customer is likely to search for
- don’t be too wordy be descriptive but keep it short up too two sentences is best.

5A
1.
- ask them questions
- imagine you are the customer
-focus group
- questionnaires and survey
- front line staff
- sales data and statistics

2.
- customer survey
popularity index
sales date

5B
1. Following are the situation in which, adjustment should be made in the menu:

a. customer survey, interview, from which no positive feedback from the customer is
obtained

b. Menu is not bringing profitability to the business

c. Based on the result of statistics on sales data, popularity index of menu items

d. when menu is not creative and has lots of mistakes.

e. misleading descriptions or lack of description, complicated words that are too

difficult to understand

f. No logical order and organization in the menu layout

2.
- It shows that you listen to feedback and take it seriously
- It shows that you care about business
- Improved menu could lead to customer satisfaction
- Increases profit for the business
- Puts the business ahead of competition
Section A Skill Activity
Calculation of cost to producer, selling price and profit margin
Selling price/mark-up factor = cost to the producer
Items Cost to Profit Mark up Selling price
producer in $ percentage factor in $
Vegetable samosas 4.018 33% 1.493 6.00
Onion Pakora 3.79 31% 1.45 5.50
Aloo Tikka 4.19 30% 1.429 6.00
Veg Pakora 4.19 30% 1.429 6.00
Paneer Tikka 6.40 35% 1.539 9.90
Kastoori Prawn Pakoras 6.63 33% 1.493 9.90
Chilli Chicken (med/hot) 10.98 35% 1.539 16.90
Gobi Manchurian 10.42 30% 1.429 14.90
Lamb Karahi 11.00 35% 1.539 17.00
Panir Chilly Garlic 9.65 35% 1.539 14.90
Muttar Paneer 9.68 35% 1.539 14.90
Rice 2.05 32% 1.471 3.00
Plain Naan 2.40 31% 1.450 3.50
Mango Kulfi 2.60 35% 1.539 4.00
Gulab Jamun 2.60 35% 1.539 4.00

Targeted Customer Profile

Profile category Profile information Sources of customer profile information

Age range 18-50 years old
Gender Male/ Female
Lower than Australian Majority are vegetarians and few will
Income level and/or
customer, average in prefer meat (goat and Lamb), less
buying power
overall preference of sea food
Social and cultural Majority do not prefer to
background eat cow meat

Food preferences by current customer

Food
Organisational information
preferences
First course Main course / meal Dessert / sweet item
Chilli Chicken (Med/Hot), Lamb Mouth-watering
Karahi (Mild/Med/Hot), Gobi boneless chicken
Vegetable Manchurian (Med Or Hot), Panir mixed with red
Highest selling /
Samosa, Chilly Garlic (Med Or Hot), Muttar chili, onion,
most popular
Paneer Pakora, Paneer (Mild/Med/Hot), Rice And capsicum and soy
menu item
Aloo Tikki, Nan sauce
Lowest selling / Sea Food, Eggplant Bhartha, Bhindi Kala Jamun, Gajjar
Meat Samosa,
least popular Masala Halwa
Lamb Samosa
menu item
 Menu

Items Descriptions Number Cost ($)

Appetizers to Start
Vegetable samosas Deep fried patties stuffed with fresh potatoes, green peas and freshly ground 2 pcs. 6.00
Indian spices, served on a bed of chopped lettuce.

Onion Pakora Sliced onions deep fried in gram flour batter consisting of freshly ground spices, 4 pcs. 5.50
served on a bed of chopped lettuce.
Aloo Tikka Deep fried potatoes patty & chickpeas curry with special mild spices, chopped 4 pcs. 6.00
onions, fresh coriander & chutney
Veg Pakora Onions, Cauliflower and potatoes deep fried in athick gram flour batter consisting 4pcs. 6.00
of freshly ground spices, served on a bed of lettuce
Paneer Tikka Cubes of home-made cottage cheese marinated in yogurt, lightly spiced, 4 pcs 9.90
barbecued, served with onions & lemon.
Kastoori Prawn Cooked in fenugreek tempura batter till golden brown. 5 pcs 9.90
Pakoras
Mains
Chilli Chicken Mouth-watering boneless chicken mixed with red chili, onion, capsicum and soy 16.90
(Med/Hot) sauce
Gobi Manchurian Deep fried cauliflower seasoned with coriander, celery and sautéed ginger and 14.90
(Med Or Hot) garlic and chilly soy sauce
 Lamb Karahi Lamb cooked with onion capsicum, tomatoes and 17.00
(Mild/Med/Hot) fresh coriander

Panir Chilly Garlic Home-made panir cooked with garlic, onion, 14.90
(Med Or Hot) capsicum and chilly soy sauce

Muttar Paneer Muttar paneer is a delicious dish made by 14.90

(Mild/Med/Hot) cooking paneer & green peas in rich onion
tomato masala.
Rice Basmati 1 bowls 3.00
Plain Naan Home-made flat bread 1 pcs 3.50
Dessert
Mango Kulfi Indian ice cream flavoured with specially imported 2 pcs 4.00
Alfonso Mango Pulp & nuts.
Gulab Jamun A North Indian delicacy made with special dough, 2pcs 4.00
fried golden brown, served in
sugar syrup.

Feedback From the customer:

Success of the above menus will be evaluated by obtaining at least two of the
following types of feedback:

1. Customer satisfaction discussions with customers, employees during the

course of each business day, customer surveys

2. Improvements suggested by: customers, managers, peers, staff, supervisors,

suppliers, regular staff meetings that involve menu discussions, seeking staff
suggestions for menu items.

Customer feedback: Customers who come to this restaurant are mainly Indian,
Nepalese and Bangladeshi. They like to eat spicy food and they are mostly happy
with what this menu serves. The most popular item of the menu was Chilli Chiken
with highest popularity index and customer preference. However, customers were
searching for some other popular Asian foods such as Momos, Parathas, Nepali
Khaja Set etc. Thus, the menu will be reviewed and the items on high demand will be
added to the menu.
Section B

1.

2. method and formula used to calculate portion yields:

What is the formula to calculate the yield?

Desired Yield/ Original yield = Recipe conversion factor (RCF)

Ingredients amount x RCF = new recipe

3. desired profit margin for catering industries

This is not correct. Please refer to the learner guide and not google.

For any catering industries, it is necessary to set the profit margin. Profit margin is
usually set at a percentage higher than the cost of the product. The formula to calculate
the desired the profit margin is :

Selling price / Mark up factor = cost price to producer.

30-35% profit margin is considered ideal for any industry including catering industry.
The desired profit margin should be converted to mark up factor, If the desired profit
margin is 30%, the markup factor would be 1.429, if its 35% it would be 1.539. For the
profit margin of 40, 50, 60, the mark up factor are 1.667, 2.000 and 2.500 respectively.

4. List and explain different type of menus;

3. An a la carte menu lists the prices for each item separately. While the prices tend
to be higher, a la carte menus have more flexibility. Customers can choose
individual items and combine them any way they want.

4. Buffet is a meal where guests serve themselves from a variety of dishes set out on
a table or sideboard. Today, there are many restaurant concepts centred around a
buffet theme. Buffets are also served on special occasions or as restaurant
promotions. And restaurants who offer catering services use buffets as an efficient
way to feed a large number of guests. Here is an overview of these basic buffet
concepts.
 5. A Cyclic menu is the menu comprised of a fixed number of meal types that rotate
during a given period of time. For example, say that there are seven primary meal
types served at the school. These meals would be offered one through seven at the
end of which time the cycle would begin again with meal number one.

6. Dégustation is the careful, appreciative tasting of various food, focusing on the

gustatory system, the senses, high culinary art and good company. Dégustation is
more likely to involve sampling small portions of all of a chef's signature dishes
in one sitting.

7. Set Menu: a complete meal in a restaurant or café for a stated price with a limited
number of options to choose from for each course; it is usually cheaper than
ordering dishes individually from the à la carte menu.

8. A table d’hote menu is a menu that offers a choice of appetizer, entree, and
dessert all at a fixed total price. It’s the set menu that provides the most freedom.
A common table d’hote setup has a diner choosing one appetizer from two
options, one entree from two or three options, and one dessert from two options.
And the total price doesn’t change. The fact that there are few options and a set
total price make it a fixed menu, but with some variability.

5. Explain the different food Preference that customer May have

• Special menu – customer will have individual preference of what they do not like to eat

• Culture and ethnic influences – this will have a big impact on the menu as different
culture provide strict guidelines regarding acceptable foods, combinations, eating patterns
and eating behaviour

• Quick service foods – the types of event may require and simple food such as buffet or
barbeque food, or the customer may prefer this so that food can be served quickly and
guest was not have to wait a long time.

• Variety of food products- customer may request a variety of food to be served to appeal
to different guest

6. Explain the different characteristics of customer groups.

• Age range – their age could determine what types of food they will like, so it is
important to find out what ages you will be catering for example , children and young
adult are more likely to want simple party food such as a hot or cold buffet

• Buying power- customer with low consumer buying power may have lower income so
they may not have enough money pay for the service
• Gender- the gender of customer will also determine what food will be required. if you
are catering for men, they may prefer simple buffet food

• Income level- this will determine what customer will be able to afford customer with
higher income will be able to afford more luxury food

• Social and culture background – this can mean someone race, language education
lifestyle and religion etc.

7. What are seasonal products

Products that are either not available on the market during certain period of the years or
are available throughout the years but with regular fluctuation in their quantities that are
linked to the seasons to time of years

8. List some different types of cuisines.

1. Mexican
2. Indian
1. Thai
2. Greek
3. Chinese
4. Japanese
5. American
6. French
7. Spanish
8. German

9. What methods can be used to assess the popularity of menu items

- Customer survey- asking customer about the menu as a whole and about
individual dishes will allow you to find out what dishes are the most popular and
determine which one should be changed.

- Popularity index- this ranks the menu items in order of popularity showing the
one that are mostly bought by customer and the ones that are the least popular

- Sales data- if you look at sales data, you should be able see which menu items
have been sold more than other and this will give you a good indication of which
one are the most popular with customer and should be kept on the menus.