SITHKOP002 Plan And Cost Basic Menus Assessment – Australia.

Subject Code & Title : SITHKOP002 Plan And Cost Basic Menus
Assignment Type : Assessment
Task 1: Written Questionnaire
Submission Details of Assessment : The assessment task is due on the date specified by your assessor. Any variations to this arrangement must be approved in writing by your assessor. Submit this document with any required evidence attached. See instructions below for details.
SITHKOP002 Plan And Cost Basic Menus Assessment – Australia.

Task Summary :
You need to answer all of the written questions correctly.
Your answers must be word processed, submit online at a time and date advised by your assessor.

Required Resources :
• Access to textbooks/other learning materials
• Computer and Microsoft Office
• Access to the internet

Assessment Criteria :
For your performance to be deemed satisfactory in this assessment task, you must satisfactorily address all of the assessment criteria. If part of this task is not satisfactorily completed, you will be asked to complete further assessment to demonstrate competence.

Re-submission Opportunities
You will be provided feedback on their performance by the Assessor. The feedback will indicate if you have satisfactorily addressed the requirements of each part of this task.

If any parts of the task are not satisfactorily completed, the assessor will explain why, and provide you written feedback along with guidance on what you must undertake to demonstrate satisfactory performance. Re-assessment attempt(s) will be arranged at a later time and date.

You have the right to appeal the outcome of assessment decisions if you feel that you have been dealt with unfairly or have other appropriate grounds for an appeal.

You are encouraged to consult with the assessor prior to attempting this task if you do not understand any part of this task or if you have any learning issues or needs that may hinder you when attempting any part of the assessment.

Instructions :
You must answer all questions in this task correctly.
You must answer the questions by typing your answers in Microsoft Word or a similar program and submit online. If there are tables included in your task that you need to fill out, you may choose to recreate them in a word processing application. If you have been provided with an electronic version of this booklet, you may prefer to type your answers directly into the document.

The following written questions may use a range of ‘instructional words’ such as ‘identify’ or ‘explain’. These words will guide you as to how you should answer the question. Some questions will also tell you how many answers you need to give – for example, ‘Describe three strategies’.

Describe – when a question asks you to ‘describe’, you will need to state the most noticeable qualities or features. Generally, you are expected to write a response of two or three sentences in length.

Explain – when a question asks you to ‘explain’, you will need to make clear how or why something happened or the way it is. Generally, you are expected to write a response of two or three sentences in length.

List – when a question asks you to ‘list’, this means you will need to briefly state information in a list format, often with a specific number of items indicated.

SITHKOP002 Plan And Cost Basic Menus Assessment – Australia.

Task 1: Provide answers to all of the questions below

QUESTION 1
What is a target customer and why is it important to identify your business’ target customer profile?

QUESTION 2
What things will you need to consider when creating a target customer profile?

QUESTION 3
What are the differing characteristics of customer groups?

QUESTION 4
List some food preferences that customers may have.

QUESTION 5
What is a menu?

QUESTION 6
List the different types of menus and provide a short description of what they are.

QUESTION 7
List different service styles with a short description of what they are.

QUESTION 8
How would you develop a suitable and effective menu?.

QUESTION 9
Why is it important to offer a balanced variety of dishes?

QUESTION 11
What is an itemised list and why is it important to do this?

QUESTION 12
How would you adjust the yield of a recipe?

QUESTION 14
List some examples of variable and fixed costs?

QUESTION 15
Why is it important to assess the cost-effectiveness of dishes?

QUESTION 16
What does the break-even point mean?

QUESTION 17
How would you write an effective menu?

Question 18
List some common menu mistakes.

QUESTION 19
List some different cuisines and explain what each one is?

QUESTION 20
Why is it important to know about different cuisines?

QUESTION 21
Why is it important to use descriptive writing in menus and how would you do this?

QUESTION 22
List some tips for promoting the sale of menu items.

SITHKOP002 Plan And Cost Basic Menus Assessment – Australia.

QUESTION 23
List some ways to gather feedback from customers.

QUESTION 24
What methods can you use to assess the popularity of menu items?

Question 25
When would you need to make adjustments to a menu?

QUESTION 26
Why is it important to adjust and improve menus on a regular basis?