SITHKOP002 Plan and Cost Basic Menus- involve menu discussions

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

2. develop and cost each of the following menu types based on above information:

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

3. evaluate success of the above menus by obtaining at least two of the following types of feedback:
• customer satisfaction discussions with:
• customers
• employees during each business day
• customer surveys
• improvements suggested by:
• customers
• managers
• peers
• staff

 

4. Design and develop two of your own feedback forms to gather staff feedback and customer feedback separately. these feedback forms must have provisions for suggestions.

 

• supervisors
• suppliers
• regular staff meetings that involve menu discussions
• seeking staff suggestions for menu items