SITHKOP002 Plan and Cost Basic Menus-customer groups with differing characterist

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