The purpose of this assessment is to assess your ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

 

1. identify and evaluate the food preferences of customer groups with differing characteristics and use to inform menu planning
• develop and cost each of the following menu types based on above information:
buffet
cyclical
degustation
ethnic
set
table d’hôte
seasonal

2. evaluate success of the above menus by obtaining at least two of the following types of feedback:

customer satisfaction discussions with:

a) customers
b) employees during the course of each business day
c) customer surveys
d) improvements suggested by:
e)customers 

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