Student Assessment Tasks – Pro Project Help

Welcome to the Student Assessment Tasks for SITHKOP015 Design and cost menus. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course.

Please ensure that you read the instructions provided with these tasks carefully. You should also follow the advice provided in the Hospitality Works Student User Guide. The Student User Guide provides important information for you relating to completing assessment successfully.

Assessment for this unit

For you to be assessed as competent, you must successfully complete two assessment tasks:

Assessment Task 1: Knowledge questions – You must answer all questions correctly.

Assessment Task 2: Student Logbook – You must work through a range of activities and complete a Project Portfolio.

Assessment Task 1: Knowledge questions

Information for students

Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. Ensure that you:

review the advice to students regarding answering knowledge questions in the Hospitality Works Student User Guide

comply with the due date for assessment which your assessor will provide

adhere with your RTO’s submission guidelines

answer all questions completely and correctly

submit work which is original and, where necessary, properly referenced

submit a completed cover sheet with your work

avoid sharing your answers with other students.

Assessment information

Information about how you should complete this assessment can be found in Appendix A of the Hospitality Works Student User Guide. Refer to the appendix for information on:

where this task should be completed

the maximum time allowed for completing this assessment task

whether or not this task is open-book.

Note: You must complete and submit an assessment cover sheet with your work. A template is provided in Appendix B of the Student User Guide. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that.

Questions

Provide answers to all of the questions below.

List three methods for sourcing information on food service trends and market preferences.

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

	Description	Example
Fashionable eating habits
Cultural and ethnic influences
Major festivals and events
Media influence
Seasonal influences
Social media

List three ways you can you gather information on market statistics.

List three ways you can you gather information on customer profiles and preferences.

How can you ensure that the products, service styles and quality expectations meet the market needs? Explain the process involved.

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

Consumables
Food and ingredients
Labour
Wastage

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

	Method	Formula
Food cost percentage
Budgeted sales price
Standard measures
Standard yield tests
GST addition and subtraction

List three examples of each of the following:

Type and style	Example 1	Example 2	Example 3
Menus
Food Outlet
Food Service

How do seasonal products affect the menu and the price?

Why do you need to follow the required menu item naming conventions for the style of cuisine?

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

Text used

Format of menu matching customer type

Presentation and flow

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

Briefly explain the following methods to gain feedback:

Social media
Customer surveys
Customer discussions
Staff discussions and meetings
Sales data

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

Explain how the following assists when analysing the performance of the menu.

Menu engineering analysis

Sales data

Assessment Task 1: Checklist

Student’s name:
Did the student provide a sufficient and clear answer that addresses the suggested answer for the following?	Completed successfully?		Comments
	Yes	No
Question 1
Question 2a
Question 2b
Question 2c
Question 2d
Question 2e
Question 2f
Question 3
Question 4
Question 5
Question 6a
Question 6b
Question 6c
Question 6d
Question 7a
Question 7b
Question 7c
Question 7d
Question 7e
Question 8a
Question 8b
Question 8c
Question 9
Question 10
Question 11a
Question 11b
Question 11c
Question 12
Question 13a
Question 13b
Question 13c
Question 13d
Question 13e
Question 14
Question 15a
Question 15b
Task outcome:	Satisfactory			Not satisfactory
Assessor signature:
Assessor name:
Date:

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

à la carte

buffet

degustation

table d’hôte

cost each menu.

You must also demonstrate:

methods and formulas for calculating portion yields and costs from raw ingredients used for each menu item

desired profit margins and mark-up procedures

summary of menu costings.

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

Activities

Complete the following activities.

Carefully read the following information.

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.

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!

Research customer market trends and target markets

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.

Complete Section 1 of your Project Portfolio.

As part of this section, in your portfolio you will:

identify the current market base

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.

Create menus to meet market preferences.

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 Portfolio.

The four menus need to be:

Menu 1: à la carte

Menu 2: buffet

Menu 3: degustation

Menu 4: table d’hôte

meet customer needs and preferences identified in section 1

have a balanced variety of dishes

be sequenced correctly

have good menu description that sells the dish

follow naming conventions

have a suitable format for your customer market

be easy to read.

This is your chance to be creative. Remember your menu is the most important document in the business as it sells your products to the customer.

You must create your menus in a digital format, for example, in a Microsoft Word document or any other application you are comfortable using.

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:

ingredients

portion yields

costs of each ingredient

profit margins

selling price.

Complete a costings summary for each menu listing:

each item on the menu

their portion costs

the sales prices

the cost of producing the item

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.

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.

Submit to your assessor for marking.

Assessment Task 2: Checklist

Student’s name:
Has the following been completed?		Completed successfully?		Comments
Has the following been completed?		Yes	No
The student has satisfactorily completed Section 1 of their Project Portfolio.
The student has satisfactorily completed Section 2 of their Project Portfolio.
The student has satisfactorily completed Section 3 of their Project Portfolio.
Task outcome:	Satisfactory				Not satisfactory
Assessor signature:
Assessor name:
Date:

Final results record

Student name:
Assessor name:
Date:
Unit name:	SITHKOP015 Design and cost menus
Qualification name:

Final assessment results

Task	Type	Result
Task	Type	Satisfactory	Unsatisfactory	Did not submit
Assessment Task 1	Knowledge Questions	S	U	DNS
Assessment Task 2	Project Portfolio	S	U	DNS
Overall unit results		C	NYC

Feedback

My performance in this unit has been discussed and explained to me.

I would like to appeal this assessment decision.

Student signature: Date:

I hereby certify that this student has been assessed by me and that the assessment has been carried out according to the required assessment procedures.

Assessor signature: Date: