SITHKOP002 PLAN AND COST BASIC MENUS – Project

SITHKOP002
Plan and cost basic menus
Assessment C -Project
Assessment D – Project
Assessment E – Project

Cover Page / Candidate Details

Assessment C – Project
Assessment D – Project
Assessment E – Project
Candidate to complete the following documents details.

Student Name: Harwinder kaur gill

Student No: 4184005 Group / Class No:

Z
Start Date: Submission Date:

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ASSESSMENT C – PROJECT

Learner assessment guide and evidence

This assessment requires you to identify customer preferences, and plan, cost and write an à la carte
seasonal menu.

You are required to do the following.

 Complete Tasks 1, 2, 3, 4 and 5 in Assessment C.

 Describe your workplace or training environment’s style.
 Develop a customer profile for your workplace or training environment.
 Identify customer preferences in your workplace or training environment.
 Develop and cost a seasonal à la carte menu that incorporates ethnic food preferences of customer
groups.
 Format and print the à la carte menu.
 Develop and determine a selling price for a table d’hote menu.
 Answer all the questions.
 Attach organisational information to this assessment when requested within each task.
 Use the list in the Learner task checklist provided when submitting your assessments. Do not submit
your work until you have completed all parts of the checklist.

Task 1: Identify customer profile

 Research information about your workplace or training environment and customers.
 Sources of organisational information could include manual documentation, computerised records
and reports, and your colleagues, management or other staff.
 Answer all the questions.
 Complete all tables.
 Attach copies of organisational information used to identify customer preferences.
Q1: Research information about your workplace or training environment’s cuisine, menu and service
style.

Category Organisational information

Indian cuisine
Style of cuisine

Set menu
Menu style

Bistro dining, table service

Service style

Starter, main, dessert

Sequence of courses

Q2: Develop a profile of your workplace or training environment’s customers. List the sources of
organisational information you used to develop this profile.

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Profile category Profile information Sources of

customer profile
information
20-60 Face to face
Age range
interaction, table
Mix service
Gender
Normal regular customer
Income level and/or
buying power
Multicultural
Social and cultural
background

Q3: Based on your current menu, what are your customers’ food preferences? Use organisational
documents, POS or other computer systems and manual or computerised reports to complete the
table.
If your workplace or training environment’s menu does not match the headings provided, please
modify heading to reflect your menu structure. Attach one copy of each type of organisational
information used to identify customer preferences to this assessment.

Food preferences Organisational information

First course / Main course / meal Dessert / sweet
entrée item
Highest selling / most popular Spinach pakora Butter chicken Gulab juman
menu item

Lowest selling / least popular Pappadum daal fry Rice pudding

menu item
Task 2: Develop a seasonal à la carte menu (background information)
 You can choose to develop a seasonal à la carte menu for your workplace or training organisation or
use the scenario information provided.
 If choosing to develop a menu for your workplace or training environment, it must have appropriate
and adequate equipment, facilities and staff for this menu style. For example, if you work in a café or
fast food establishment then it will be difficult to create an à la carte menu for this task because you
don’t offer this type of food.
 Complete all tasks.

Scenario information
You are developing a new winter à la carte dinner menu for Ashton’s, a casual dining restaurant that
seats 60 customers. The menu items are presented under four sections: starters, entrée, main course
and desserts. All meals are served plated to the table by service staff. The restaurant caters mainly for
adults ranging from 25 to 45 years old. It’s located in a middle-class area with a significant population of
office, business and management professionals. The population is very culturally diverse, predominantly
European and Asian cultural backgrounds. The restaurant owners have noticed a steady trend towards

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customers preferring healthier meal options (mainly low-fat, low-sugar options) and increasing requests
for vegetarian menu options.

Customers do not tend to spend more than one and a half to two hours in the restaurant during dinner
service. On average, 70% of customers order two courses: entrée/starter and main course or main
course and dessert. Only 20% order three courses.

The current menu is broken down into four sections.

 Starters – snacks, dips, shared platters, breads, etc. garlic bread

 Entrées, salads and light meals

 Main course
 Dessert

The menu style is modern Australian with dishes from a wide variety of cuisines, including Malaysian,
Chinese, Thai, Italian and Greek. Some dishes offered during the winter months are influenced by
German and Hungarian cuisines.

Prices range from $10 to $15 for starters, $12 to $18 for entrées, $22 to $35 for main course and $10 to
$15 for desserts. The restaurant has found that customers are resistant to dishes outside of these price
ranges unless they can see value for money, or the dish is rare or unique.

There are five staff rostered in the kitchen most nights of the week: the chef, two cooks (two years’ and
five years’ experience post-apprenticeship), one second-year apprentice and a kitchen hand. The
following equipment is available in the restaurant kitchen.

Large equipment Small

equipment
 Two ovens  Food
 Four open-range stove-top burners (one is a wok burner) above one oven processer and
 One griddle and two open-range stove-top burners above the second oven blender
 One salamander  Microwave
 One double-vat deep fryer oven
 One combi oven (convection and steam)  Slicer
 One 20 litre floor-mounted planetary mixer  Mincer
 Walk-in coolroom, dry store area and large double-door freezer  Pasta machine
 Hot bain-marie with under-display plate warmer
 Cold bain-marie with under-display refrigeration cabinet

Task 2.1 Develop a seasonal à la carte menu

 Brainstorm or research a range of ideas for your menu. Make sure you include at least one seasonal
dish.
 Develop a rough draft of your menu.
 Go to the Menu checklists template provided below and assess the feasibility of at least six dishes by
completing the Feasibility checklist. Choose dishes from a variety of courses within the menu.

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 Using the same template assess the culinary and nutritional balance for each dish evaluated in the
previous task and complete the Culinary and nutritional balance checklist.
 Finally, assess the feasibility and balance of the overall menu by completing the Menu evaluation
checklist.
 Modify your draft menu (if necessary) to overcome any issues identified when checking feasibility
and balance.
 Prepare, cook and present at least two dishes on your draft menu. You can use two dishes from your
feasibility study list if you wish. You do not have to prepare dishes personally; other members of the
culinary team can do so under your direct supervision.
 Discuss the merits of each dish with relevant personnel, such as colleagues, service or culinary staff,
supervisors and managers. Please attach photos of finished dishes.
 Ask members of the evaluation panel to complete an evaluation feedback form for all dishes
presented to the evaluation panel. Photocopy the evaluation form provided as many times as
necessary.
 Discuss your draft menu and the results of your feasibility and dish evaluation testing with relevant
personnel and/or your trainer. Ensure you gain approval for your proposed menu before continuing
with Task 3.
 Attach copies the following documents to your completed assessment.
 Menu or dish research and evaluation information.
 Draft menu.
 Photos of your sample dishes.
 A minimum of two evaluation feedback forms completed by participants in the evaluation
process.
 Answer all the questions.
 Information, recipes and your draft menu will be required to complete Task 3.
 Submit all completed checklists, tables, evaluation forms, photos, documents and required tasks for
Task 2 to your assessor at the completion of Assessment C.

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Feasibility checklist

Dish name 1: butter chicken Dish name 2: fish curry Dish name 3: tandoori paneer
tikka
Feasibility criteria Yes / no & comments Yes / no & comments Yes / no & comments
Does the dish match the yes yes Yes ( this offer vegetarian variety to
organisation’s menu type, service customer )
style and cuisine?

Is the dish suitable for customer Yes the customer who like creamy Yes, it gives spicy and hot favours. it Yes. This dish can be served as
profile? and rich taste was good for those who like hot and entrée or main. The gravy can be
spicy things added on customer request. It can
be mild, spicy or extra spicy.
Is the dish unique to create an edge Yes. This recipe is made with own The goat curry is dish which is not Yes, it is unique because it is good
over competitors? spices mixture made in restaurant available on every restaurant and for vegetation and vegan customer.
and it gives better smoky taste than our goat is unique. Some extra vegetable can be added
others. on customer request
Does the dish match kitchen staff Yes. There are 4 different chefs who Yes Yes. It was easy but time consuming.
skill levels? are specialized in different dishes. It is absolutely matched with staff
skill.
Is there adequate small and large Yes. There is not much requirement Yes. We have chopper, grill, and Yes. This dish required fryer,
equipment? of more equipment but still we have tandoor for roasting tandoor and cooking equipment. We
all the required equipment have all the equipment
Are key ingredients seasonally Yes. All the ingredients are available Yes. Goat meat is available whole Yes. Cheese , capsicum, and other
available? for whole years. year but in summer or near vegetable are available but if some
Christmas, it is very expensive. vegetable are expensive can be
replaced with other except
capsicum.

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Feasibility checklist (continued)

Dish name 4: aloo tikki Dish name 5: prawn curry Dish name 6: lamb curry

Feasibility criteria Yes / no & comments Yes / no & comments Yes / no & comments
Does the dish match the organisation’s Yes Yes Yes
menu type, service style and cuisine?

Is the dish suitable for customer profile? Yes, all types of customer Specially for non-vegetarian For non-vegetarian

Is the dish unique to create an edge over Yes, this dish create an edge over Yes Yes
competitors? competitors

Does the dish match kitchen staff skill Yes. There are 4 different chefs who Yes Yes. There are 4 different chefs who
levels? are specialized in different dishes are specialized in different dishes

Is there adequate small and large Yes. There is not much requirement Small equipment Small equipment
equipment? of more equipment but still we
have all the required equipment

Are key ingredients seasonally available? Yes. All the ingredients are available Yes. Prawn curry is available whole Yes. Lamb meat is available whole
for whole years. year but in summer or near year but in summer or near
Christmas, it is very expensive Christmas, it is very expensive

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Culinary and nutritional balance checklist

Main Cooking
Dish name Colour Flavour Texture Size & shape Temperature
ingredient(s) method(s)
Chicken, yogurt,
Roasting and Small chicken pieces
Chicken/rice pela Creamy orange thickened cream, Mild and creamy Thick gravy Hot
sautéing in gravy
salt, paper

Potatoes, peas,
Samosa Golden brown Spicy Deep fry Dry Tringle Hot
onion, Red chilly

Sugar, cottage
Ras gulla White Sweet Boil and rubbing Juicy and soft Round 1 to 5 degree
cheese, Milk, Water

Plain flour,
Can be serve hot or
Gulab jamun Dark Brown semolina, Milk, milk Sweet Deep frying Spongy and soft Round
cold
powder, sugar

Fish piece ,onion Roasting and

Fish curry Light yellow Salty Thick gravy Triangle cubes Hot
spices and cream sautéing

capsicum, carrot,
Mix veg Multi-colour Sweet and salty Frying and sautéing Dry Multiple shapes Hot
peas, cauliflower

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Menu evaluation checklist

Feasibility criteria Evaluation notes

Does the menu match the Yes, it is fine dining and can also be a takeaway, and different
organisation’s menu type, service style cuisines are available
and cuisine?

Does the menu match customer Yes, it matches the customer profile average income.
preferences according to sales data
and customer profile?

Is the menu unique to create an edge Yes, we are providing the best service according to customer
over competitors? needs so customer can feel more comfortable.

Is there an adequate number of Yes, It’s compulsory to hire adequate staff to provide better
kitchen staff to prepare and produce service on proper timing and they can get quick service.
menu during peak service periods?

Do kitchen staff have appropriate Yes, off course kitchen staff has appropriate knowledge and
knowledge and skills to prepare and skills to prepare and produce menu items, because people
produce menu items? hire specialised staff they have good knowledge in particular
area.

Is there adequate small and large Yes, proper equipment makes life easier, we can meet the for
equipment to meet demand for menu menu items easily.
items during peak service periods?

Are there a variety of cooking methods Yes, chicken can be roast in an oven, tandoor or grilled if
used to distribute the load across there is heavy load in any particular equipment
available equipment?

Are there a variety of fresh, high- Yes, if we are using fresh vegetables and good quality meat
quality ingredients across dishes and and frozen ingredients, definitely the menus to give proper
the menu to give nutritional balance? nutritional balance

Are there a variety of alternatives on Yes, there is some alternatives available dietary required
the menu to meet dietary and customer. For instance paneer tikka replace with the tofu
nutritional requests? tikka OR Sugar can be replace with the honey in sweet dishes.

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Dish evaluation feedback form

Menu: a la carte Evaluation panel member name: Date: 11/08/2020

Kris

Evaluation Dish name: cheesecake Dish name: paneer tikka masala

criteria
Comments Comments
Visual Excellent Excellent, garnish with coriander and
presentation chopped onion and cream
Taste Little sweet Hot spicy

Texture Thicken Thick gravy with paneer cubes

Temperature Warmed Above 60 degree

Cooking method / 20 to 40 min 1hours/ roasting and gravy making

time
Portion size Induvial Main course

Meets Yes, this dish is suitable for all types of Yes, suitable for vegetarian customers
organisational customer
standards
Suitability to Its suitable for all age group because its It is mostly preferred by teenagers and
customer profile creamy and sweet adults because it is hot spicy dish.

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Task 2.2: Question and answer

Q1: What issues did you identify when checking feasibility of your dishes?
Ans. No, customers profile check the customers profile is vital part of any business we had to change
the menu slightly to fit the profile of the customer and their income. Colour texture and presentation
were not suitable for the customer preference we did not attract the business we want. Presentation,
good presentation increases the selling. Nice colour always attracts the customer.

Q2: What issues did you identify when checking the culinary and nutritional balance of your dishes
and menu?
Ans. found the food is too spicy and we had to adjust, we also found that some of the dishes were too
salty and oily. For the culinary and nutritional balance in your dishes. All the main ingredients are too
good quality and you should appropriate cooking method such as stir fried. We do not find any issue
with development and preparation technique.

Q3: What dishes (if any) had to be modified or changed as a result of your evaluation process?
Ans. In any business customer satisfaction is the priority, we can make some dishes according to
customer taste or demand for instance we can convert curry mild to hot or light. For example, butter
chicken can be converted in any form by adding more spices. We adjust the butter chicken and paneer
we also adjusted the seasoning in our dishes as we found them too spicy and salty.
Q4: Briefly explain how this menu meets the preferences of your customer profile.
Ans. if business targeting all types of customer so they should alter menu from non-veg to vegetarian or
vegan, so we cover all type of customer meat. Fits the profile to all our clients as we covered all areas
and we have regular booking and customer satisfaction.
Q5: List the seasonal dishes you have included in your menu. Explain why they are suitable for a
winter menu.
Ans. season always effect on food industry, in different seasons people like different kind of food we add
fish curry and prawn in winter instead of summer. Customer do not like to eat hot and spicy food in
summer but most demandable in winter. Butter chicken which cover all season. Tikka masala, Malai
kofta they are hearty dishes and are bigger serves they are also cheaper in winter.
Q6: What dishes on your menu originate from other cuisines or cultures? List the dishes and their
cuisine, country, or culture of origin.
Ans. spring roll – it is Chinese dish but gives it a Indian touch by adding Indian spices and flavour and
served with tamarind sauce or a mint sauce. Moreover, pasta is a western food but in Indian restaurants
add some Indian veggies and spices in it and serve in Indian style.
Q7: Summarise the responses and feedback obtained from your evaluation panel. Include positive,
negative and constructive comments made about dishes and the menu by panel members.
Ans. sometime restaurants receives good bad comments from their customer which is useful for
updating any business. As per the evaluation report, customer prefer samosa bit bigger than its originate
size, they commented, the size samosa plate is small but samosa is big enough so we are altering the
size of samosa according to customer suggestion. The butter chicken needed adjusting and so did the
paneer to suit the customer , but is a favourite amongst our customers and is a profit making dish.

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Q8: What changes did you make to the menu and selected dishes based on their feedback and
comments?
Ans. menu can be altered from non veg to vegetarian or vegan so we cover all type of customers
preference .

Task 3: Cost menu

 Itemise the components of all dishes on your à la carte menu. They can be listed manually or using
computer technology such as spreadsheet software.
 Research costs for all components to enable you to determine costs and selling prices. Information
can be obtained from your workplace or training organisation’s purchasing staff or organisational
purchasing documentation, by contacting suppliers directly or using your internet search engine.
 Calculate portion yields for all raw ingredients for all dishes on your à la carte menu.
 Go to the Recipe costings provided below and manually calculate the portion yields and costs of
raw ingredients for at least one dish. Alternatively, you can use your workplace or training
environment’s standard format. Show the formulas used, your calculations and results for each
component of the dish. Save your file.
 All other dishes on the menu can be calculated manually or using computer technology such as
spreadsheet software.
 Use the Raw ingredient yield test percentages table provided below or your workplace or training
organisation’s standardised yield test percentages when calculating costs for all raw ingredients. If
yield percentage is not available, use most similar ingredient percentage.
 Calculate the total cost per portion for all dishes on your menu. Remember to include costs for all
components of a dish.
 Determine selling prices for all menu items.
 If developing a menu for your workplace or training organisation, use their mark-up, standard
food cost percentages (SFC%) or profit margins to determine the selling price.
 Ashton’s SFC% ranges are 25 to 30% on starters and entrées, 30 to 35% on main courses, 15 to
20% on fruit-based desserts and 27 to 32% on all other desserts.
 Calculate the menu price for one menu item manually, showing all formulas, calculations and
results.
 All other menu items can be calculated manually or using computer technology such as
spreadsheet software. Show how the menu price changes depending on the SFC% used.
 Answer all the questions.
 Print out all calculations completed using computer software packages (for example, spreadsheets).
 Your menu and the results of your pricing calculations will be required to complete Task 4.
 Attach copies of the following documents to your assessment.
 Your itemised recipe components list.
 A sample of documents or research used to provide purchase costs for recipe components.
 All documents containing manual and computerised yield, cost and selling price calculations to
your assessor at the completion of Assessment C.

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Raw ingredient yield test percentages

Ingredient Yield % Ingredient Yield % Ingredient Yield %

Fruit Vegetables Vegetables
Apples 76 Artichokes 48 Parsnip 85

Apricots 94 Asparagus 56 Potato 81

Avocado 75 Beans, green round 88 Shallots 89

Bananas 68 Beetroot, no tops 76 Squash 81

Berries 92 Broccoli 61 Zucchini 95

Cantaloupe, whole 50 Brussels sprouts 74 Meat

Beef, steak, boneless, 1
Citrus fruits 72 Cabbage, savoy 79 cm fat (grill, fry, stir 76
fry)
Beef, whole, rib in
Coconut, whole 53 Carrots, no tops 65 62
(roast)
Beef, whole, boneless
Grapefruit 68 Capsicum 82 82
(roast)
Beef, sliced, boneless
Grapes, seedless 94 Cauliflower 45 76
(braise)
Pears 78 Celery 75 Chicken, whole 62
Chicken portions, bone
Pineapple 52 Cucumber 95 67
in
Chicken breast,
Rhubarb, no leaves 86 Eggplant 81 96
boneless
Stone fruit 80 Garlic, bulbs 87 Chicken thigh, boneless 89

Strawberries 87 Leek 58 Other

Lettuce, endive, kale,
74 Bacon, sliced 67
spinach, etc.
Mushrooms 97 Bacon, short cut 82
Salami and cured
Onion 89 94
sausages
Peas, in shell 38

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Recipe costings- a la carte menu

Formulas (add formulas used in space provided)

Recipe costings

Recipe / menu item: samosa

Ingredients Qty Unit Purchase unit Purchase Cost
unit price Yield % Total cost
100
Plain flour Kg 1 kg $1.50 100 $.15
gm
2
Oil for pastry making Litters 1 lt $4.50 100 $.10
tbsp
½
Salt for pastry Kg Half kg $1.99 100 $.10
tbsp
½
Caraway seed Gm 100gm $4.50 100 $.45
tbsp
1
Cumin seed Gm 100gm $3.00 100 $.30
tbsp
1
Pepper Gm 100gm $4.50 100 $.40
tbsp
500
Potatoes Kg 1 kg $2.99 80 $1.25
gm
Green chili 4 No. 100gm $1.99 90 $.25
Boiled peas 1 cup Gm 1 kg $2.99 100 $.50
½
Green coriander I bunch $2 75 $1
bnch
1
Coriander powder Gm 100 gm $3 100 $.15
tbsp
Salt for stuffing 1tbsp Gm 1 kg $1.99 100 $.55
1
Turmeric powder gm 100gm $2.99 100 $.10
tbsp
50
Cottage cheese gm 500gm $5.50 100 $.55
gm
Oil for fry 4 cup Lt 1 litres $4.50 100 $2.5

(10 samosa made from this) Total cost of recipe $$7.85

(2 samosa per person) Portion cost $1.57

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Task 3.1: Question and answer

Q1: Assess the cost-effectiveness of your menu items. Which items are within the price ranges for
current menu courses? Which items are not?

Menu items within current price range Menu items NOT within current price range
 Chicken Tikka  Prawns curry
 Fish curry  Fish jalfrezi
 Potatoes Cutlets  Fish Pakora
 Samosa Chat  Onion Bhaji
 Chicken pela
 Potato salad

Q2: Choose one dish that is not within the current menu price range. Describe any changes you can
make to the recipe and its ingredients to ensure the dish’s selling price is within the business’s
current price range while still maximising profitability.
Ans. As per my work experience in restaurants replace some less expensive ingredients instead of costly
items. For example, In an onion bhaji we are using red onion which is very expensive in a summer.
So we can replace red onion with brown onion which is almost half of a price.
Q3: Which dish is the least profitable on your menu? Why is it the least profitable?
Ans. Prawn curry is less profitable because they are expensive and have 60% usable yield as well as soon
expiry.

Q4: List the four most profitable dishes on your menu.

Ans. Butter chicken, Penner Tikka, Gulab jamun, Roasted chicken
Task 4: Write menu content
 Complete all tasks.
 Write menu content for all dishes on your menu.
 Make sure your menu content:
 is descriptive and creatively expressed
 appeals to the customer base
 fits business’s service style
 promotes sales
 uses correct names or terminology for styles of cuisine, dishes, cooking methods and ingredients.
 Use computer technology to format your menu so it is presentable to customers and meets
organisational standards.
 Print out the menu and attach to your assessment.

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 Answer all questions.

 Submit all responses to questions, research, documentation, manual calculations, printouts, draft
and completed menus required in Tasks 1, 2, 3 and 4 to your assessor.

Task 4.1 Question and answer

Q1: Describe how you will present the menu to customers, for example, folders, covers, boards or
binding. Include details of colour schemes, pictures, icons, logos, symbols and other decorative
items.
Ans. Good presentation always attract to your customers, I like to present my menu in a binding form
with rainbow colours schemes. The menu backgrounds will be colourful and presenting with the
traditional and natural pictures.

Q2: Explain why you think this method of presentation is appropriate for the style of menu and
restaurant.
Ans. Because It is only traditional method which is liked by many customers when I did the survey
observed these things.

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Task 5: Prepare and cost a table d’hote menu

 Develop a table d’hote menu for your workplace, training organisation or the Ashton’s restaurant
scenario provided in Task 2.
 The table d’hote menu should include three choices within each course.
 The table d’hote menu can be developed using menu items from the à la carte menu developed,
costed and written for Tasks 2, 3 and 4.
 Alternatively, you can develop a menu using new recipes. All new recipes must be costed using the
same formulas and techniques used to cost the à la carte menu in Task 3. Descriptions for each menu
item must be written following the menu content parameters outlined in Task 4.
 The menu should meet the following parameters.
 Include a balanced variety of dishes.
 Include at least one vegetarian option in each course.
 A maximum SFC% of 30% for the overall menu.
 Determine a selling price for the menu. The menu should be priced between $45 to $60.
 Use computer technology to format your menu. The table d’hote menu must meet the following
criteria.
 Able to be inserted into the à la carte menu.
 Selling price for the menu clearly displayed.
 Presentable to customers and meets organisational standards.
 Print out the menu and attach to your assessment.
 Submit any research or documentation, all manual or computerised calculations, and the draft and
completed table d’hote menu to your assessor.

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Learner task checklist

 To be completed by the learner.

 This is a tool to assist you when submitting your assessment tasks.

Have you completed

You must complete the following tasks for this assessment this task?
Yes No
Task 1: Identify customer profile
Respond to all questions. 
Task 2: Develop a seasonal à la carte menu
Research and develop a draft menu. 
Complete the feasibility checklist for at least six dishes on the draft menu

using the Menu checklists template or your own template.
Complete the culinary and nutritional balance checklist for the selected six

dishes using the Menu checklists template or your own template.
Complete a menu evaluation checklist for the full draft menu using the Menu

checklists template or your own template.
Establish an evaluation panel and evaluate at least two dishes from the menu. 
Obtain completed evaluation forms from at least two members of the

evaluation panel for all dishes presented to the panel.
Attach copies of the following documents to your assessment.
 Menu or dish research and evaluation information.
 Draft menu.

 Photos of your sample dishes.
 A minimum of two evaluation feedback forms completed by participants
during the evaluation process.
Respond to all questions. 
Task 3: Cost menu
Manually calculate the portion yields and costs of raw ingredients for at least

one dish. Submit the Recipe costings table.
Calculate the portion yields and costs of raw ingredients for all other dishes

manually or using computer technology.
Calculate the total cost per portion for all dishes on your menu. Remember to

include costs for all components of a dish.
Determine selling prices for all menu items. 
Respond to all questions. 

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Have you completed

You must complete the following tasks for this assessment this task?
Yes No
Attach copies of the following documents to your assessment.
 An itemised recipe components list.
 A sample of documents or research used to provide purchase costs for

recipe components.
 All documents containing manual and computerised yield, costs and
selling price calculations.
Task 4: Write menu content
Write menu content for all menu items. 
Format and print menu with all prices that meets required standards. 
Respond to all questions. 
Task 5: Prepare and cost a table d’hote menu
Develop a table d’hote menu. 
Determine selling price for the menu. 
Submit any research or documentation, all manual or computerised

calculations, and the draft and completed table d’hote menu to your assessor

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 SITHKOP002 PLAN AND COST BASIC MENUS – Project

ASSESSMENT D – PROJECT

INSTRUCTIONS
 This activity must be completed using Microsoft Word.
 Attempt all questions.
 Insert Your Name as part of the file name and save as a word document. See below.
 Name the file: SITHKOP002_Assessment C_Project_Assessment_D_Project_ Assessment_D_Project
_Your_Name.
 Ensure you complete the Cover page / candidate details at the top of the page.
 Once completed, upload your submission to the appropriate submission point via the LMS.

Learner assessment guide and evidence

This assessment requires you to plan, cost and write a buffet, degustation and cyclical menu.

You are required to do the following.

 Complete Tasks 1, 2 and 3 in Assessment D.

 Develop and cost three menus: buffet, degustation and cyclical.
 Format and print each of the menus.
 Determine a selling price for each menu.
 Answer all the questions.
 Attach organisational information to this assessment when requested within each task.
 Answer all the questions.
 Use the list in the Learner task checklist provided when submitting your assessments. Do not submit
your work until you have completed all parts of the checklist.

Task 1: Develop and cost a degustation menu

You work in a conference centre and a large national corporation is holding their annual management
event at your venue soon. The first day is allocated to a full-day board of directors and executive
management meeting. The event organiser has asked for a set degustation menu to be served for lunch.

Their brief includes the following requests.

 Eight to ten courses.

 At least 70 to 80% of courses to be savoury with the balance sweet, dessert-style dishes.
 At least four meat-based dishes in the savoury courses.
 A consistent theme to the menu – preferably dishes that reflect a style of cuisine or country.
 Dishes are not to be heavily spiced, for example, extensive use of hot chillies.
 Each course is to be served on platters with four portions on each platter. Diners will serve
themselves a portion from the platter.
 There will be 40 guests for lunch.

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 Research and prepare a degustation menu based on the client’s preferences and requests.
 Itemise the components of all dishes in your menu. They can be listed manually or using computer
technology such as spreadsheet software.
 Research costs for all components to enable you to determine costs and selling prices. Information
can be obtained from your workplace or training organisation’s purchasing staff or organisational
purchasing documentation, by contacting suppliers directly or using your internet search engine.
 Calculate portion yields for all raw ingredients for all dishes on your à la carte menu.
 All dishes on the menu can be calculated manually or using computer technology such as
spreadsheet software.
 Use the Raw ingredient yield test percentages table provided below or your workplace or training
organisation’s standardised yield test percentages when calculating costs for all raw ingredients. If
yield percentage is not available, use most similar ingredient percentage.
 Calculate the total cost per portion for all dishes on your menu. Remember to include costs for all
components of a dish.
 Determine selling price for the menu. This price will be presented to the event organiser with the
menu for final approval.
 The conference centre aims to achieve a SFC% of between 27 to 32%.
 All menu items can be calculated manually or using computer technology such as spreadsheet
software. Show how the menu price changes depending on the SFC% used.
 Prepare a menu for the event. It will be placed on the table above each guest’s place setting. It must
include the name of each dish and a description of the dish. The description should be appealing and
use correct names or terminology for styles of cuisine, dishes, cooking methods and ingredients
listed in the description.
 Answer all the questions.
 Attach copies of the following documents to your assessment.
 Your itemised recipe components list.
 All documents containing manual or computerised yield, cost and selling price calculations to your
assessor at the completion of Assessment D.
 The final formatted version of your degustation menu.
 Submit all completed menus, calculations, manual or computer-printed documents and required
tasks for Task 1 to your assessor at the completion of Assessment D.

Task 1.1: Question and answer

Q1: How has the client’s requests and customer preferences influenced your menu planning
decisions?
Ans. The client requests and customer preferences influenced the selection of the menu items :
Selected about 4 meat-based items
Decreasing the recipe with chilly ingredients
the focus is on the non-chilly items’ selection
Q2: What changes did you have to make to your draft menu and recipes to ensure you met the
conference centre’s SFC% for buffet menus?
Ans. the draft menu is expected to contain SFC% as requested and selection of the items is done with
feasibility of such SFC %.

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Raw ingredient yield test percentages

Ingredient Yield % Ingredient Yield % Ingredient Yield %

Fruit Vegetables Vegetables
Apples 76 Artichokes 48 Parsnip 85

Apricots 94 Asparagus 56 Potato 81

Avocado 75 Beans, green round 88 Shallots 89

Bananas 68 Beetroot, no tops 76 Squash 81

Berries 92 Broccoli 61 Zucchini 95

Cantaloupe, whole 50 Brussels sprouts 74 Meat

Beef, steak, boneless, 1
Citrus fruits 72 Cabbage, savoy 79 cm fat (grill, fry, stir 76
fry)
Beef, whole, rib in
Coconut, whole 53 Carrots, no tops 65 62
(roast)
Beef, whole, boneless
Grapefruit 68 Capsicum 82 82
(roast)
Beef, sliced, boneless
Grapes, seedless 94 Cauliflower 45 76
(braise)
Pears 78 Celery 75 Chicken, whole 62
Chicken portions, bone
Pineapple 52 Cucumber 95 67
in
Chicken breast,
Rhubarb, no leaves 86 Eggplant 81 96
boneless
Stone fruit 80 Garlic, bulbs 87 Chicken thigh, boneless 89

Strawberries 87 Leek 58 Other

Lettuce, endive, kale,
74 Bacon, sliced 67
spinach, etc.
Mushrooms 97 Bacon, short cut 82
Salami and cured
Onion 89 94
sausages
Peas, in shell 38

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 SITHKOP002 PLAN AND COST BASIC MENUS – Project

Task 2: Develop and cost a buffet menu

Day two of the annual management event is a series of seminars, workshops and guest speakers for all
executive and senior management of the corporation. A buffet dinner is planned for that evening.

Their brief for the buffet dinner includes the following requests.

 A plated cold entrée to be served at the table. This can be an individually plated meal or a shared
platter.
 Main course and dessert courses served from the buffet.
 A variety of hot and cold options provided for the main course.
 At least one hot vegetarian main course option.
 Dessert can include hot options but is not a mandatory requirement.

The organiser anticipates 250 guests for dinner on tables of ten to 12.

 Research and prepare a buffet menu based on the client’s preferences and requests.
 Itemise the components of all dishes in your menu. They can be listed manually or using computer
technology such as spreadsheet software.
 Research costs for all components to enable you to determine costs and selling prices. Information
can be obtained from your workplace or training organisation’s purchasing staff or organisational
purchasing documentation, by contacting suppliers directly or using your internet search engine.
 Calculate portion yields for all raw ingredients for all dishes on your buffet menu.
 All dishes on the menu can be calculated manually or using computer technology such as
spreadsheet software.
 Use the ‘Raw ingredient yield test percentages’ table provided below or your workplace or
training organisation’s standardised yield test percentages when calculating costs for all raw
ingredients. If yield percentage is not available, use most similar ingredient percentage.
 Calculate the total cost per portion for all dishes on your menu. Remember to include costs for all
components of a dish.
 Determine selling price for the menu. This price will be presented to the event organiser with the
menu for final approval.
 The conference centre aims to achieve an overall SFC% of 28% for buffet menus.
 All menu items and the overall menu price can be calculated manually or using computer
technology such as spreadsheet software.
 Answer all the questions.
 Attach copies of the following documents to your assessment.
 Your itemised recipe components list.
 All documents containing manual or computerised yield, cost and selling price calculations to your
assessor at the completion of Assessment C.
 The final formatted version of your degustation menu.
 Submit all completed menus, calculations, manual or computer-printed documents and required
tasks for Task 2 to your assessor at the completion of Assessment D.

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Raw ingredient yield test percentages

Ingredient Yield % Ingredient Yield % Ingredient Yield %

Fruit Vegetables Vegetables
Apples 76 Artichokes 48 Parsnip 85

Apricots 94 Asparagus 56 Potato 81

Avocado 75 Beans, green round 88 Shallots 89

Bananas 68 Beetroot, no tops 76 Squash 81

Berries 92 Broccoli 61 Zucchini 95

Cantaloupe, whole 50 Brussels sprouts 74 Meat

Beef, steak, boneless, 1
Citrus fruits 72 Cabbage, savoy 79 cm fat (grill, fry, stir 76
fry)
Beef, whole, rib in
Coconut, whole 53 Carrots, no tops 65 62
(roast)
Beef, whole, boneless
Grapefruit 68 Capsicum 82 82
(roast)
Beef, sliced, boneless
Grapes, seedless 94 Cauliflower 45 76
(braise)
Pears 78 Celery 75 Chicken, whole 62
Chicken portions, bone
Pineapple 52 Cucumber 95 67
in
Chicken breast,
Rhubarb, no leaves 86 Eggplant 81 96
boneless
Stone fruit 80 Garlic, bulbs 87 Chicken thigh, boneless 89

Strawberries 87 Leek 58 Other

Lettuce, endive, kale,
74 Bacon, sliced 67
spinach, etc.
Mushrooms 97 Bacon, short cut 82
Salami and cured
Onion 89 94
sausages
Peas, in shell 38

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 SITHKOP002 PLAN AND COST BASIC MENUS – Project

Task 3: Develop and cost a cyclical menu

Your work in an aged-care facility. You have to prepare a three-week cyclical menu for the residents for
breakfast, lunch and dinner. There are 150 residents in the facility.

Breakfast includes a standardised range of cereals, juices, fruits and toast that are served every day. You
only need to plan for one hot breakfast item. Hot egg-based breakfast items are limited to a maximum
of four times in one weekly cycle. Only 50% of residents eat the hot breakfast option.
Lunch is the main meal of the day. It consists of one entrée, a choice of two main courses and one
dessert.
Dinner is a lighter meal consisting of an entrée (often soup), a light, snack-style main meal and a fruit-
based dessert. Portion sizes for the dinner main course are smaller than for lunch.

The following factors must be considered when planning your cyclical menu.

 Menu items must be able to be prepared in bulk.

 The facility has set meal times. All meals must be able to be plated and served at that time.
 Some residents eat in their rooms. These meals are plated first, placed in insulated covers, arranged
on pre-set trays and sent by trolley to their rooms.
 Many residents cannot eat very hard or crunchy items, such as whole nuts.
 Residents tend to eat smaller portion sizes. On average, portions are 20% smaller than normal. For
example, if the standard portion for beef casserole is 250 g, residents are served a 200 g portion. A
recipe that yields ten standard 250 g portions will yield 12.5 200 g portions.
 Menu items must be nutritionally balanced across a day and weekly cycle. Fruit, vegetables and
sources of fibre and calcium are important components in the residents’ diet.

To keep costs down, the facility’s management encourages the use of frozen, pre-prepared or
convenience foods, for example, use of powdered soup bases. The facility has a budget of $18 per day
per resident for your menu. The costs for standard breakfast items (cereals, juices, etc.) are not included
in this price. This target does not have to be achieved on a daily basis as long as it averages out within
each week period of the three-week cycle.

The facility’s kitchen has limited space and facilities. The following equipment is available.

Large equipment Small equipment

 One commercial oven  Food processer and
 Four open-range stove-top burners above the oven blender
 One salamander  Microwave oven
 One combi oven (convection and steam)  Pots, pans, frypans,
 One single-vat deep fryer stockpots, etc.
 One bench-mounted planetary mixer
 Small walk-in coolroom, open shelving dry store area and single-door
freezer
 Hot bain-marie with under-display plate warmer

 Research and prepare a draft cyclical menu based on resident preferences and the facility’s
requirements. Print this draft to submit later.

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 Itemise the components of all dishes in your menu. They can be listed manually or using computer
technology such as spreadsheet software.
 Research costs for all components to enable you to determine costs and selling prices. Information
can be obtained from your workplace or training organisation’s purchasing staff or organisational
purchasing documentation, by contacting suppliers directly or using your internet search engine.
Remember to consider convenience options as a replacement for fresh and raw ingredients.
 Calculate portion yields for all raw ingredients for all dishes on your cyclical menu.
 All dishes on the menu can be calculated manually or using computer technology such as
spreadsheet software.
 Use the Raw ingredient yield test percentages table provided below or your workplace or training
organisation’s standardised yield test percentages when calculating costs for all raw ingredients. If
yield percentage is not available, use most similar ingredient percentage.
 Calculate the total cost per portion for all dishes on your menu. Remember to include costs for all
components of a dish and to adjust portion sizes according to residents’ needs.
 Determine total cost per day for the menu.
 All menu items and the overall menu price can be calculated manually or using computer
technology such as spreadsheet software.
 Revise your menu if necessary to ensure you meet budgetary constraints. Recalculate costs for any
new or adjusted menu items.
 Format your cyclical menu in preparation of presentation to the facility manager and accountant.
This menu should include portion costs for each dish and daily costs per resident.
 Answer all the questions.
 Attach copies of the following documents to your assessment.
 Your itemised recipe components list.
 All documents containing manual or computerised yield, cost and selling price calculations to your
assessor at the completion of Assessment C.
 The draft and final formatted version of your cyclical menu.
 Submit all completed menus, calculations, manual or computer-printed documents and required
tasks for Task 3 to your assessor at the completion of Assessment D.

Task 3.1: Question and answer

Q1: What items in your initial draft menu did you have to replace or modify to meet the budgetary
restrictions of the aged-care facility?
Ans. The Prawn curry became primary item in authentic draft however it become changed with pork
curry due to the fact because of restricted seasonal availability of prawns on high prices increase
the budgetary price. Beef is far inexpensive than prawn and vintage age humans like to devour
beef curry with rice as nicely it reduce the cost.

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 SITHKOP002 PLAN AND COST BASIC MENUS – Project

Raw ingredient yield test percentages

Ingredient Yield % Ingredient Yield % Ingredient Yield %

Fruit Vegetables Vegetables
Apples 76 Artichokes 48 Parsnip 85

Apricots 94 Asparagus 56 Potato 81

Avocado 75 Beans, green round 88 Shallots 89

Bananas 68 Beetroot, no tops 76 Squash 81

Berries 92 Broccoli 61 Zucchini 95

Cantaloupe, whole 50 Brussels sprouts 74 Meat

Beef, steak, boneless, 1
Citrus fruits 72 Cabbage, savoy 79 cm fat (grill, fry, stir 76
fry)
Beef, whole, rib in
Coconut, whole 53 Carrots, no tops 65 62
(roast)
Beef, whole, boneless
Grapefruit 68 Capsicum 82 82
(roast)
Beef, sliced, boneless
Grapes, seedless 94 Cauliflower 45 76
(braise)
Pears 78 Celery 75 Chicken, whole 62
Chicken portions, bone
Pineapple 52 Cucumber 95 67
in
Chicken breast,
Rhubarb, no leaves 86 Eggplant 81 96
boneless
Stone fruit 80 Garlic, bulbs 87 Chicken thigh, boneless 89

Strawberries 87 Leek 58 Other

Lettuce, endive, kale,
74 Bacon, sliced 67
spinach, etc.
Mushrooms 97 Bacon, short cut 82
Salami and cured
Onion 89 94
sausages
Peas, in shell 38

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 SITHKOP002 PLAN AND COST BASIC MENUS – Project

Learner task checklist

 To be completed by the learner.

 This is a tool to assist you when submitting your assessment tasks.

Have you completed

You must complete the following tasks for this assessment this task?
Yes No
Task 1: Develop and cost a degustation menu
Research and develop a draft menu. 
Calculate the portion yields and costs of raw ingredients for all dishes

manually or using computer technology.
Calculate the total cost per portion for all dishes on your menu. Remember to

include costs for all components of a dish.
Determine selling prices for all menu items. 
Write menu content for all menu items. 
Format and print menu that meets customer and organisational standards. 
Respond to all questions. 
Attach copies of the following documents to your assessment.
 An itemised recipe components list.
 A sample of documents or research used to provide purchase costs for
recipe components. 
 All documents containing manual and computerised yield, costs and
selling price calculations.
 Formatted menu with menu descriptions.

Task 2: Develop and cost a buffet menu

Research and develop a draft menu. 
Calculate the portion yields and costs of raw ingredients for all dishes

manually or using computer technology.
Calculate the total cost per portion for all dishes on your menu. Remember to

include costs for all components of a dish.
Determine selling prices for all menu items. 
Write menu content for all menu items. 
Format and print menu that meets required standards. 

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 SITHKOP002 PLAN AND COST BASIC MENUS – Project

Have you completed

You must complete the following tasks for this assessment this task?
Yes No
Attach copies of the following documents to your assessment.
 An itemised recipe components list.
 A sample of documents or research used to provide purchase costs for
recipe components. 
 All documents containing manual and computerised yield, costs and
selling price calculations.
 Formatted menu with menu descriptions.

Task 3: Develop and cost a cyclical menu

Research and develop a draft menu. 
Calculate the portion yields and costs of raw ingredients for all dishes

manually or using computer technology.
Calculate the total cost per portion for all dishes on your menu. Remember to

include costs for all components of a dish.
Determine selling prices for all menu items. 
Write menu content for all menu items. 
Format and print menu appropriate for presentation to the facility manager

and accountant.
Respond to all questions. 
Attach copies of the following documents to your assessment.
 An itemised recipe components list.
 A sample of documents or research used to provide purchase costs for
recipe components. 
 All documents containing manual and computerised yield, costs and
selling price calculations.
 Formatted menu with portion and daily costings.

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 SITHKOP002 PLAN AND COST BASIC MENUS – Project

ASSESSMENT E – PROJECT

Learner assessment guide and evidence

This assessment requires you to evaluate the success of a menu.

You are required to do the following.

 Complete Task 1 in Assessment E.

 Answer all the questions.
 Attach organisational information to this assessment when submitting the assessment.
 Answer all the questions.
 Use the list in the Learner task checklist provided when submitting your assessments. Do not submit
your work until you have completed all parts of the checklist.

Task 1: Obtain feedback

 Obtain feedback on a menu you have developed for your workplace or training organisation. You
must seek feedback from at least two sources. Sources include the following.
 Customer satisfaction discussions with:
• customers
• employees during the course of each business day.
 Customer surveys.
 Improvements suggested by:
• customers
• managers
• peers
• staff
• supervisors
• suppliers.
 Regular staff meetings that involve menu discussions.
 Seeking staff suggestions for menu items.
 Document the results of your feedback.
 Take minutes or record formal meeting discussions.
 Collate and summarise customer survey results.
 Document verbal feedback obtained through informal discussions with customers, managers,
supervisors, staff, peers or suppliers.
 Evaluate the success of menu items by evaluating sales data. Sources include the following.
 Manual customer accounts, kitchen order dockets or waiters’ dockets.
 Computerised customer order forms.
 Computerised reports such as service period or daily sales figures for menu items.
 Compare sales data indicating the performance of menu items against customer and other feedback
information.
 Identify any changes required to be made to the menu or individual menu items based on feedback
and sales data.

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 SITHKOP002 PLAN AND COST BASIC MENUS – Project

 Answer all the questions.

 Submit the following documentation (where applicable) with your assessment.
 Summaries of customer survey results.
 Summaries of formal and informal discussions, including meetings and verbal discussions.
 Summaries of sales data for the menu and menu items, for example, daily or weekly summary
reports, or X/Z reads from cash registers or POS systems.

Task 1.1: Question and answer

Q1: Why is it important to seek feedback and evaluate the success of a menu and individual menu
items?
Ans. It gives us guideline for improvement if required. The customer is a key to success for any
restaurant, so seek feedback from customer provide us the information about customer opinion and
suggestion, it will enhance the quality of product which leads to success of any business.

Q2: Which menu items regularly record the highest number of sales?
Ans. Butter chicken, chicken tikka and Naan have the highest and most popular products.
Q3: Do these items also regularly receive positive feedback and customer satisfaction ratings from
customers? Why/why not?
Ans. Yes, always because as per Australian culture, people like to buy sweet and savoury product and
butter chicken is creamy with sweet and savoury flavour and have rich taste.
Q4: Are your highest-selling menu items the most profitable items on your menu?
Ans. Butter chicken, chicken tikka and Naan. Because we buy the chicken in bulk at cheapest price and
sale price give us 60% profit.
Q5: Are the menu items you obtain the most positive feedback about from customers the most
profitable items on your menu?
Ans. Yes in survey we found it was most profitable items.
Q6: If you answered yes to both Q4 and Q5, briefly discuss how this impacts the food outlet’s overall
profitability.
Ans. The menu Items are selected according to customer preferences and taste. All the items are buying
in bulk quantity and the price of bulk is always cheap. So, less cost of product will reduce the
portion price (cost) and it will increase the profit percentage. Some of item generate 70-80%
profit
Q7: If you answered no to both Q4 and Q5, briefly discuss how this impacts the food outlet’s overall
profitability.
Ans. no
Q8: What menu items regularly record the lowest number of sales?
Ans. Rice Pudding, Chana Masala.
Q9: Do these items receive positive or negative feedback and comments from customers? Briefly
summarise the type of feedback obtained.
Ans. These dishes always give positive feedback but most of Australiana are not aware of rice pudding.
These dishes give traditional taste, mostly Asian people place order for that.Some people give five stars

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 SITHKOP002 PLAN AND COST BASIC MENUS – Project

rating to channa Masala because it has many traditional spices and you can eat channa Masala with
Naan or with rice. Some people said, it is very rich flavour of different ingredient and dominate the
original flavour.

Q10: Are your lowest-selling menu items the most profitable or least profitable items on your menu?
Ans. It gives us average profitability but never give any loss. Because we make in less quantity.
Ingredients of these dishes are not expensive.
Q11: Are the menu items you obtain the most negative feedback about from customers the most
profitable or least profitable items on your menu?
Response can be most profitable or least profitable. Explanation of response is not required.

Ans. We rarely get negative feedback but sometimes when we get it was about rice pudding or mix
vegetable curry. They both give us average profit.
Q12: If you answered most profitable to both Q4 and Q5, briefly discuss how you think you can
increase the popularity of this dish to increase sales and therefore revenue.
Ans. Butter Chicken is most famous Indian dish and it was most ordered dish in our restaurant by Aussie
people. To increase its more popularity, we introduce some compliments along with butter chicken i.e 1
Naan or Tandoori Roti for free.
Q13: If you answered least profitable to both Q4 and Q5, briefly discuss how you can adjust the menu
or menu item(s) to improve popularity, sales and customer satisfaction.
Ans. no

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Learner task checklist

 To be completed by the learner.

 This is a tool to assist you when submitting your assessment tasks.

Have you completed

You must complete the following tasks for this assessment this task?
Yes No
Respond to all questions.
Submit the following documentation (where applicable) with your
assessment.
 Summaries of customer survey results.
 Summaries of formal and informal discussions, including meetings and

verbal discussions.
 Summaries of sales data for the menu and menu items, for example, daily
or weekly summary reports, or X/Z reads from cash registers or POS
systems.

Assessor checklist
To be completed by the assessor.

Observable skills/tasks the learner is Assessor comments if required. Satisfactory

required to demonstrate. Yes No
Seeks ongoing feedback from at least
two sources, including customers and
others.
Uses the information from feedback to
improve menu performance.
Assesses the success of menus against
customer satisfaction and sales data.
Adjusts menus based on feedback and
profitability.

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