SITHKOP002 || Menus

Menus

Dining styles
This is a menu for:

☐a la carte ☐buffet ☐cyclical ☒degustation ☐ethnic ☐set ☐table d’hote ☐seasonal

The organisation’s cuisine style is: Indian

Potential dishes
List at least three entrees, three mains and three deserts for this menu. Explain your rationale for
selecting each menu item – what are its merits? How would each menu item match the needs of your
customer group?

Name of dish Rationale/merits How does the dish meet

customer needs?

Entrée 1 Fish Kebabs with Iron enriched Great crab cake patties.
Sauce

Entrée 2 Calf liver Rich source of vitamins Complex yet simple flavoured
dish.

Entrée 3 Char Sui Puff Goodness of cured pork. Sticky pork bites authentic
Chinese dish.

Main 1 Roast leg of lamb Iron source and aromatic Roasted spiced meat and herb
with garlic and herb infused.
rosemary

Main 2 Skillet-Roasted Protein and good fats Meaty and fresh combination.
Lamb Loins with
Herbs

Main 3 Spaghetti Al dente. Marinara sauce A beloved Italian treat.

Desert 1 Panna Cota with Creamy dessert. A classic treat to end a good
coconut Ice cream meal.

Desert 2 Citrus Cheesecake Rich and tangy cake Indulgent treat

Desert 3 Protein Ball Moist and sweet dry fruits A small moist dessert full of
energy.

Balance
Describe how this combination of dishes provides balance to the menu.

Costing
Use Excel, an equivalent spreadsheet package or specialised software package to cost each menu
item by:

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Responsibility: Compliance Campus: All
Last Published: 30 June 2021 RTO No.:421279
Next Review: 29 June 2022 CRICOS No.: 03457B
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 itemising the components of each dish on the menu

 calculating portion yields and costs

 pricing the menu items to ensure maximum profitability (use your organisation’s pricing formula).

Don’t forget to attach your costings spreadsheets when you submit your work.
The name of the costing file for this menu is: Ethnic menu Costing

Consultation
Discuss your potential dishes with a colleague (for the purposes of this assessment that might be
another person from the group that you work with in your training kitchen). Describe your discussion –
what feedback did the person you met with provide? Did you incorporate their feedback and how? If
you didn’t take their advice on board, why not?

Finalising the menu

Work through the dishes that you are proposing and assess the cost-effectiveness of each dish.
Select the two dishes from each course that provide the highest yields and use those dishes to
finalise your menu. List your final six dishes here.

Entrée 1: Greek Kale Salad and Olive Oil Dressing

Entrée 2: Vienna Schnitzel

Main 1: Braised Short Ribs and creamy polenta

Main 2: Rabbit with Thai Green Curry

Desert 1: Carrot pudding

Desert 2: Brownie and vanilla Ice cream

Menu descriptions
Write a menu description for each of your menu items.

Entrée 1 Crab patties with Juicy fresh crab patties with side of herbs.
herbs
Entrée 2 Calf liver Bite size piece of spiced liver.
Main 1 Roast leg of lamb Lamb roast with great bled of sauce
with garlic and
rosemary
Main 2 Skillet-Roasted Lamb Loins with herbs. Fresh and aromatic
Lamb Loins with
Herbs
Desert 1 Panna Cota A cold dessert with strawberry sauce.
Desert 2 Chocolate A slice of super indulgent sweet treat.
Cheesecake

Describe how the language and style used in your menu descriptions will appeal to your customer
base. How is it consistent with the menu style?

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Responsibility: Compliance Campus: All
Last Published: 30 June 2021 RTO No.:421279
Next Review: 29 June 2022 CRICOS No.: 03457B
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Ans; The language is précised and to the point. The menu details explains the ingredients
details yet still keep its secrets. The spices blend, the presentation is all kept a secret to
encourage the customers to order.
Menu formats
Research an appropriate menu format for the service style, cuisine type and menu items that you
have proposed for this menu. Provide two examples (you can print or save samples on-line, include
hard-copy samples or take photographs).
Explain how the samples are appropriate to the customer group and menu style.

File/attachment name Explanation

Sample 1 Degustation Menu details
Sample 2 Menu list Menu prices.

Gathering feedback

Gather at least two types of feedback from your customer group about this menu. You must select the
two feedback methods from this list:
Feedback types

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Responsibility: Compliance Campus: All
Last Published: 30 June 2021 RTO No.:421279
Next Review: 29 June 2022 CRICOS No.: 03457B
SITHKOP002 || Menus

 customer satisfaction discussions with:

o customers

o employees during the course of each business day

o customer surveys

 improvements suggested by:

o customers

o managers

o peers

o staff

o supervisors

o suppliers

 regular staff meetings that involve menu discussions

 Seeking staff suggestions for menu items.

Describe how you gathered feedback on this menu. What method did you use? What feedback did
you gather? How did you incorporate the feedback? Summarise the changes that you made.
Ans: An entertainment was provided along with a menu. The environment was lovely. Complimentary
wine was served along with the dishes. Customers loved the ambience.

Version: 002 Page 4 of 4

Responsibility: Compliance Campus: All
Last Published: 30 June 2021 RTO No.:421279
Next Review: 29 June 2022 CRICOS No.: 03457B