SITHKOP015Design and cost menus

3Assessment Task 1 - Questions

Questions
Provide answers to all of the questions below.

1. List three methods for sourcing information on food service trends and market preferences.
Ans:-

Market Research Reports: Market research firms and organizations like Mantel, Nielsen, and Euro
monitor International regularly publish reports on food service trends and market preferences. These
reports provide comprehensive data and analysis based on surveys, consumer behaviour, and industry
insights. Subscribing to these reports or purchasing individual reports can provide valuable information
on current trends and preferences in the food service industry.

Industry Publications and Journals: Food service industry publications and journals, both in print and
online, often feature articles, case studies, and reports on emerging trends and consumer preferences.
Examples include Nation's Restaurant News, Foodservice Director, and QSR Magazine. These sources
can offer real-time insights and expert analysis.

Social Media and Online Forums: Social media platforms like Integra, Twitter, and Face book, along
with food-focused websites and forums such as Yelp, Trip Advisor, and food blogs, can provide real-time
feedback and trends from consumers. Monitoring hash tags, discussions, and reviews related to food
and dining can give you a sense of current preferences, emerging food fads, and customer feedback.

2. Explain how each of the following affects food service trends and give an example of each.

Description Example

a) Fashionable Influence of current eating trends and The rise of the "keto" diet
eating habits fads on the food service industry trend has influenced food
service trends by
increasing the demand for
low-crab, high-fat menu
options.

b) Cultural and Impact of diverse cultural and ethnic The growing regard of
ethnic influences factors on the food service industry Korean pop culture,
including K-pop music
and Korean TV dramas,
has led to an increased
interest in Korean
cooking.

c) Major festivals How seasonal events and festivals In the annual Mardi Gras

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Description Example

and events impact food service offerings fête in New Orleans,

many restaurants and
food trucks produce
special menus featuring
traditional Creole and
Cajun dishes.

d) Media influence The role of media, together with TV, When a celebrity chef
online and pop idol chefs, in shaping showcases a particular
food service trends. ingredient or cooking
technique on a popular
cooking show, it can
spark a trend.

e) Seasonal How changing seasons and weather During the fall season,
influences affect food and menu preferences. pumpkin-spiced
beverages and dishes
become popular in many
food service
establishments.

f) Social media The impact of social media platforms The viral spread of a
on creating and spreading food trends visually appealing and
unique food item on
platforms like Instagram
can create a food trend.

3. List three ways you can you gather information on market statistics.
Ans:-
Here are three concise ways to gather market statistics:
 Government reports and agencies.
 Market research firms and organizations.
 Trade associations and industry publications.

4. List three ways you can you gather information on customer profiles and preferences.
Ans:-

Surveys and Questionnaires: Conduct surveys or questionnaires to collect direct feedback from
customers. You can ask about their preferences, behaviors, and demographics. Online surveys, in-
person interviews, and feedback forms are effective tools for this purpose.

Customer Analytics: Utilize customer data and analytics tools. Analyze purchase history, website
interactions, and social media engagement to understand customer behavior and preferences. Customer
Relationship Management (CRM) systems are valuable for managing and analyzing customer profiles.

Market Research and Focus Groups: Conduct market research studies and organize focus groups.

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These methods involve in-depth analysis of customer segments, including their preferences, pain points,
and needs. Market research firms can provide valuable insights into customer profiles and preferences.

5. How can you ensure that the products, service styles and quality expectations meet the market needs?
Explain the process involved.
Ans:-
We can ensure that the products, service styles and quality expectations meet the market needs by
given step below:
1. Market Research:
 Identify and understand your target market. Define your customer segments, demographics,
and preferences.
 Analyze the current market trends and industry benchmarks.
 Collect data through surveys, focus groups, and customer feedback to gain insights into
specific customer needs and expectations.
2. Product and Service Development:
 Develop products or services that align with the identified market needs and preferences.
 Ensure that the features, pricing, and quality of your offerings match the expectations of your
target audience.
 Consider customization options to cater to diverse customer requirements.
3. Quality Assurance:
 Implement stringent quality control measures in your production or service processes to
maintain consistency and meet or exceed quality expectations.
 Regularly assess the quality of your offerings through inspections and customer feedback.
4. Service Style and Delivery:
 Tailor your service style to match customer preferences
5. Trying and Categorization:
 Before a full launch, consider testing your products or services on a smaller scale or with a
select group of customers to gather feedback.
 Make adjustments based on the feedback to ensure that the offerings meet market needs.
6. Marketing and Promotion:
 Develop marketing strategies that highlight how your products or services address specific
customer needs and preferences.
 Use market research findings to create targeted marketing campaigns.
7. Feedback Loop:
 Encourage customers to provide feedback on an ongoing basis.
 Monitor customer reviews, complaints, and suggestions through online platforms, surveys,
and direct communication.

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8. Continuous Improvement:
 Regularly review the performance of your products, service styles, and quality against
customer expectations and market trends.
 Adapt and refine your offerings based on changing needs and preferences.
9. Competitive Analysis:
 Keep an eye on competitors in your market and adjust your offerings as necessary to stay
competitive.
10. Customer Engagement:
 Maintain open lines of communication with your customers through social media, email, and
other channels.
 Use this engagement to understand changing preferences and proactively address customer
concerns.
11. Data Analysis:

Continuously analyze customer data and market trends to stay ahead of evolving preferences.

6. How do the following affect the financial operating costs in the food service industry?

a) Consumables Increase in consumable costs, such as disposable packaging and

utensils, directly impacts operating expenses. Reducing waste and
optimizing portion control can mitigate costs.

b) Food and ingredients Fluctuations in food and ingredient prices can significantly influence
operating costs. Efficient sourcing, inventory management, and menu
pricing are critical to managing expenses.

c) Labour Labour costs, including wages and benefits, are a substantial portion of
operating expenses. Proper staffing, training, and scheduling are
essential for cost control.

d) Wastage Excessive wastage, including food spoilage and unused inventory,

leads to increased costs. Effective inventory management and portion
control are vital for waste reduction and cost savings.

7. List the methods and formulas for calculating portion yields and costs from raw ingredients for the
following:

Method Formula

a) Food cost Food Cost Calculation Method Food Cost Percentage = (Cost
percentage of Raw Ingredients / Menu
Price) * 100

b) Budgeted sales Budgeted Sales Price Method Budgeted Sales Price = (Cost of
price Raw Ingredients / Food Cost
Percentage)

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Method Formula

c) Standard Ingredient Portioning Method Standard Measure = The

measures predetermined, standardized
portion size for a specific
ingredient or dish.

d) Standard yield Ingredient Yield Method Standard Yield Test involves

tests measuring the actual yield of an
ingredient after processing,
compared to its raw,
unprocessed weight. It may be
expressed as a ratio, e.g.,
Actual Yield / Raw Weight.

e) GST addition and Tax Calculation Method For adding GST (Goods and
subtraction Services Tax) to a cost, use the
formula: Cost with GST = Cost
without GST * (1 + GST Rate).
For subtracting GST from a
cost, use the formula: Cost
without GST = Cost with GST /
(1 + GST Rate).

8. List three examples of each of the following:

Type and style Example 1 Example 2 Example 3

a) Menus 1. . A la carte menu 2. Fast-food menu 3. Special dietary

at a fine-dining at a popular burger menu (e.g., vegan
restaurant. chain. or gluten-free) at a
health-focused
cafe.

b) Food Outlet 1. Food truck 2. Pizzeria offering 3. Coffee shop with

serving gourmet dine-in and takeout. a drive-thru for
tacos. quick service.

c) Food Service 1. Cafeteria-style 2. Table-service in 3. Buffet-style

service in a school an upscale service at a hotel's
dining hall. steakhouse. breakfast
restaurant.

9. How do seasonal products affect the menu and the price?

Ans:-
Menu:
1. Variety and Availability: Seasonal products influence the variety of dishes available on the menu.
For example, in the spring, you might see dishes featuring asparagus and strawberries, while in the
fall, there could be more pumpkin and apple-based options. Seasonal items provide variety and

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freshness to the menu.

2. Creativity and Innovation: Chefs often use seasonal ingredients to inspire creativity and innovation
in the kitchen. Seasonal products can lead to the creation of special dishes or limited-time offerings
that attract customers looking for something new and exciting.
3. Local Sourcing: Emphasizing seasonal products encourages the use of locally sourced ingredients,
which can appeal to customers who prefer fresh, locally grown food. This can also support local
farmers and strengthen community ties.
4. Pricing Flexibility: The cost of seasonal ingredients may fluctuate with supply and demand. Menus
may adjust to reflect the availability and cost of these products, potentially leading to more
competitive pricing for in-season items.
Price:
1. Cost Fluctuation: The cost of seasonal products can vary based on factors like weather conditions,
crop yields, and transportation. When these costs rise, it may lead to higher prices for dishes that
include seasonal ingredients.
2. Menu Pricing: To accommodate seasonal products, restaurants may adjust their menu pricing. In-
season items might be priced more competitively, while out-of-season items may be priced higher to
cover increased sourcing costs.
3. Special Offers: To attract customers, restaurants often offer special promotions or seasonal menus
at varying price points. These can include fixed-price seasonal menus or discounts on dishes
featuring seasonal ingredients.

Consumer Demand: Price changes can also be influenced by consumer demand. If customers are
willing to pay more for a particular seasonal item, restaurants may set prices accordingly

10. Why do you need to follow the required menu item naming conventions for the style of cuisine?
Ans:-

Customer Expectations: Consistent naming conventions help customers understand what to expect
from a dish. When they see a familiar name associated with a particular cuisine, it provides a clear idea
of the flavor profile, ingredients, and preparation method. This aids in making informed choices and
enhances the dining experience.

Cultural Authenticity: Authenticity is crucial in the culinary world, especially for restaurants specializing
in specific cuisines. Following naming conventions ensures that the dishes maintain their cultural and
traditional integrity, which can be important for both customers and the reputation of the establishment.

Clarity and Communication: Standard naming conventions improve communication between the
kitchen and the front-of-house staff. Chefs, servers, and customers can all use the same terminology,
reducing the chances of confusion and errors in orders.

Respect for Heritage: Adhering to naming conventions is a sign of respect for the heritage and
traditions of the cuisine. It shows that the restaurant takes the cuisine seriously and honors its origins.

Consistency: Consistent naming conventions create a sense of cohesion and professionalism in the
menu. It helps in maintaining a clear and organized menu structure.

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Marketing and Branding: The right naming conventions can contribute to the branding and marketing of
the restaurant. It can help create a distinct identity and attract customers who are seeking a specific
cuisine experience.

11. When creating a menu, you also need to consider the format and layout. How do the following influence
menus?

a) Text used Choice of text affects readability and ambiance. Clear text is vital
for customer understanding.

b) Format of menu Menu format should align with the target customer type, setting
matching customer the tone and meeting expectations (e.g., formal for fine dining,
type concise for fast food).

c) Presentation and Layout, organization, and visual appeal impact how customers
flow navigate the menu, enhancing the dining experience and
influencing ordering choices.

12. What is the meaning of qualitative and quantitative data? Provide an example for each.
Ans:-

Qualitative Data:

 Meaning: It provides a deeper understanding of the subject by exploring the "why" and "how" behind
the data.

 Example: Customer feedback in the form of comments or reviews is qualitative data. For instance,
"The restaurant's atmosphere was cozy, and the staff was friendly," represents qualitative data
because it describes the quality of the restaurant experience.

Quantitative Data:

 Meaning: Quantitative data is numeric and measurable information. It deals with quantities, counts,
or numerical values, allowing for statistical analysis and objective comparisons.

 Example: Sales figures for a restaurant, such as "$5,000 in revenue for the month of June,"
represent quantitative data. It provides a specific numerical value that can be used to track financial
performance and make comparisons over time.

13. Briefly explain the following methods to gain feedback:

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a) Social media Gather feedback through social media platforms where customers
share their experiences, opinions, and reviews openly.

b) Customer surveys Use structured questionnaires to collect specific feedback from

customers about their experiences, preferences, and satisfaction

c) Customer Engage in direct conversations with customers to gather

discussions personalized feedback and insights into their needs and concerns.

d) Staff discussions Encourage employees to share insights and customer feedback

and meetings during internal meetings to identify areas for improvement.

e) Sales data Analyse sales data to identify purchasing patterns, popular items,
and trends, which indirectly reflect customer preferences and
behaviour.

14. Why is it important to gather feedback on the performance of the menu?

ans:-
Gathering feedback on the performance of the menu is essential for several reasons:
1. Customer Satisfaction: Feedback helps gauge how well the menu meets customer expectations.
Satisfied customers are more likely to return and recommend the restaurant to others.
2. Quality Improvement: Feedback highlights areas where menu items may fall short in terms of taste,
presentation, or portion size. This information is invaluable for making improvements.
3. Menu Optimization: Restaurants can use feedback to refine their menu, removing underperforming
items and adding new ones that cater to changing customer preferences.
4. Pricing Strategy: Customer feedback on pricing can inform pricing adjustments, ensuring that menu
items are competitively priced while maintaining profitability.
5. Allergen and Dietary Considerations: Feedback can shed light on dietary restrictions and allergen
concerns, allowing restaurants to accommodate a wider range of customers.
6. Competitive Edge: A well-received menu can be a unique selling point, setting a restaurant apart
from competitors and attracting more customers.

15. Explain how the following assistswhen analysing the performance of the menu.

a) Menu engineering Menu engineering analysis involves categorizing menu items

analysis based on their profitability and popularity. By classifying items as
stars, plowhorses, puzzles, or dogs, it helps identify which items
are driving profits and which may need adjustments or removal.
This analysis guides decisions on menu pricing, promotion, and
optimization.

b) Sales data Sales data provides insights into how individual menu items
perform over time. It helps identify best-sellers, seasonal
variations, and the overall revenue generated by each item. Sales
data assists in making data-driven decisions about menu

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changes, pricing adjustments, and optimizing the menu mix for

profitability and customer satisfaction.

Assessment Task 2: Project Portfolio

Information for students

Tasks required for this unit

This unit of competency requires that you:

 gather and analyse information on current and emerging food service
 use identified trends, customer preferences and target markets to create four menus

o à la carte A la carte menus has tobe 3 o degustation- Degustation menu has to be

Entree’s, 4 Main courses and 3 desserts a min of 8 courses including 3 Entrée’s, 2
Mains, 2 Desserts and a cheese course
o buffetBuffet has to be 1 plated cold entree,
3 hot dishes, including 1 vegetarian and 1 o table d’hôtetable d’hôte has to be 1
hot and 1 cold desserts Starter, 2 Main courses and 2 desserts

 cost each menu.

You must also demonstrate:

 methods and formulas for calculating portion  desired profit margins and mark-up procedures
yields and costs from raw ingredients used for
 summary of menu costings.
each menu item

Instructions for how you will complete these requirements are included below.

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Activities
Complete the following activities.

1. Carefully read the following information.Write a brief introduction on the task given to you below.

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. We have provided a Project Portfolio to help you.
Below is a guide to the skills and knowledge you must demonstrate when you are
completing each task. We have provided a number of documents to assist you and
you will find these in your Project Portfolio.

What do I need to demonstrate?

During your practical assessments you will be required to demonstrate a range of
the skills and knowledge that you have developed during your course. These
include:
 identify current customer market base by reviewing sales performance
 analyse customer profiles and food service preferences
 gather information on trends and customer preferences
 assess if those trends and customer preferences would suit your business
 find target market for your business
 create menus to meet those customer needs and preferences
 create menus with a balanced variety of dishes
 sequence menu items correctly
 cost menus by listing the ingredients needed for each dish
 calculate portion yields and costs of ingredients
 work out production costs of each menu item
 calculate needed profit margin and calculate selling price of each dish
 assess profitability and make reasonable cost adjustments to ensure price
competitiveness
 write good menu descriptions that follow naming conventions and promote the
sale of the dish
 make sure the menu is easy to read and has a good format.

How will I provide evidence?

In your Project Portfolio you will find some detailed information about providing
evidence, this will include menus that you have created, standard recipe cards, and
menu pricing.

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Tips for completing your Project Portfolio

 Read through this assessment and your Project Portfolio 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!
 Stay in touch with your assessor. Ask questions, raise issues, check in,
communicate.
Most importantly, ask for help if you are having trouble. Please find the Project
Portfolio template attached below

2. Research customer market trends and target markets;

Write a brief about this task and then use section 1 to elaborate this activity.

In this step, you need to complete research using the internet and other information
so that you can create menus that are relevant to your customer base.
Other information can include:
 customer feedback forms
 customer complaint records
 sales records – identify which meals on the menu are the most popular
 focus groups
 customer databases
 comparisons with similar establishments.
 food industry statistics.
 local area demographics
 Australian bureau of statistics (abs)
 social media
 surveys
 industry publications: magazines, books, memberships.
You don’t have to use all of the above methods, just the ones that are applicable to
you. For example, you can base this project on your workplace if you have one and
it is a food business, or, if you don’t have business information as your college uses
a training kitchen, you can make assumptions and compare it to a case study
business similar to a food establishment in your local area and read their social
media and Google reviews as your information sources.
As part of this section, in your portfolio you will:
 identify the current market base

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 analyse customer profiles and food service preferences

 research food service trends and customer preferences and identify if the
emerging service trends and customer preferences would suit your business.

Now it is time to put all of that research and findings into creating attractive menus
that meet market preferences. You will do this as Section 2 of your Project
Section 1: Customer market trends and target markets
Portfolio.
The four the
Identify menus need to be:
current
 market
Menu base
1: àfor
la your
carte
business and give a
 description
Menu 2:ofbuffet
your target
 customers.
Menu 3: degustation
 List Menu
your information
4: table d’hôte
sources.
 meet customer needs and preferences identified in section 1
 Analyse
havecustomer
a balanced profiles
variety of dishes
and food service
 be sequenced correctly
preferences.
 have good menu description that sells the dish
Research emerging food
 follow naming conventions
service trends and
 customer
have apreferences
suitable format for your customer market
and identify if they would
 be easy to read.
suit your business.
This is your chance to be creative. Remember your menu is the most important
List your findings and
document in the business as it sells your products to the customer.
information sources.
You must create your menus in a digital format, for example, in a Microsoft Word
document or any other application you are comfortable using.
3. Create menus to meet market preferences.Write a brief about this task and then use Section 2 for
this activity. Prepare four separate individual menu as required and attach them as a document in
o à la carte A la carte menus has to be 3 Entree’s, 4 Main courses and 3
the section 2 as evidence.
desserts
o degustation - Degustation menu has to be a min of 8 courses including 3
Entrée’s, 2 Mains, 2 Desserts and a cheese course
o buffet Buffet has to be 1 plated cold entree, 3 hot dishes, including 1
vegetarian and 1 hot and 1 cold desserts
o table d’hôte table d’hôte has to be 1 Starter, 2 Main courses and 2 desserts

Section 2: Create menus to meet market preferences

Attach menus as evidence. You must create your menus in a digital format, for
example, in a Microsoft Word document or any other application you are
comfortable using.
Write a brief introduction on what you have prepared as a menu for each
menu type, Please find below is a sample for your reference.

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Buffet menu ☐

Degustation menu ☐

Table d’hôte menu ☐

4. Cost menus for profitability.

You have created these four amazing menus, so now you need to calculate if the menus are
going to be profitable. You will do this work as Section 3 of your Project Portfolio.
You need to complete:
 A Standard Recipe Card (SRC) of each dish for each of the four menus. You can use your
own or there is a Food Cost (SRC) Template provided in the Student Resources Folder.
If you are using your own you need to ensure that it lists:
o ingredients

o portion yields

o costs of each ingredient

o profit margins

o selling price.

 Complete a costings summary for each menu listing:

o each item on the menu

o their portion costs

o the sales prices

o the cost of producing the item

o totals.

You can use your own document or there is a menu pricing template provided in the
Student Resources Folder. You must attach all documents as attachments to your Project
Portfolio.

Section 3: Cost menus for profitability

Complete Standard Recipe Card (SRC) for each dish for 4 menus. Attach your evidence here.
Complete a summary of the menu prices for each of the 4 menus. Attach your evidence here.

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Attach: SRC for each dish in Menu 1

☐
Costing summary for Menu 1

SRC for each dish in Menu 2

☐
Costing summary for Menu 2

SRC for each dish in Menu 3

☐
Costing summary for Menu 3

SRC for each dish in Menu 4

☐
Costing summary for Menu 4

5. Submit your completed portfolio to your assessor.

Make sure you have completed all sections of your Project Portfolio, answered all
questions, provided enough detail as indicated and proofread for spelling and
grammar as necessary. Don’t forget to submit all attachments where indicated.

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