Recent Question/Assignment
ACTIVITY A — MENU DEVELOPMENT PROJECT P161IMR,' Task 1: Develop a menu
• This six part task requires you to develop a menu from start to finish.
• You need to access and sort all information required for menu planning and development.
Part 1: Plan menus to meet customers' and business's needs
• Answer the following questions.
• Submit them in your portfolio of evidence in Activity C.
1. What's your business's current customer profile?
2. What are your customers' food preferences?
3. What sources of information did you use to determine these preferences? (Please supply them for portfolio of evidence.)
4. What's your business's service style?
5. What's your business's style of cuisine?
6. What's the sequence of courses on your menu?
7. What type of menu are you developing?
Part 2: Develop dishes for menus
• Complete each of the following tasks.
• Provide them in your portfolio of evidence in Activity C.
• Refer to Activity C for a checklist of all required documentation.
Brainstorm a range of ideas for your menu. When doing so, include at least one seasonal dish. (Please supply in Activit: evidence.)
Sort them into a rough draft of your menu. (Please supply in Activity C.)
1.
2.
3. Assess each dish by completing a feasibility checklist (provided in your learner's guide) for each one. (Please supply in Activity C.)
4. Develop menu solutions to overcome any operational constraints.
5. Assess each sample dish and the menu as a whole by completing the culinary and nutritional balance spread sheet provided in the learner's guide. (Please supply in Activity C.)
6. Identify, source and purchase all required components. (Please provide supplier's invoices or other documentation in Activity C.)
7. Prepare, cook and present the sample dishes to relevant personnel for assessment and discussion. (Provide photos of finished dishes for portfolio of evidence along with feedback from relevant personnel in Activity C.)
8. Discuss your draft menu with relevant personnel and/or your trainer to get approval before continuing with Part 3. Part 3: Cost menus
• Complete each of the following tasks.
• Provide them in your portfolio of evidence in Activity C.
• Refer to Activity C for a checklist of all required documentation.
1. Write the purchase specifications for each required components for each dish. (Please supply in Activity C portfolio of evidence.)
2. Itemise all proposed components for each dish. (Please supply in Activity C.)
3. Calculate portion yields and costs from raw ingredients for each dish both manually and using computer technology. (Provide formulas, calculations, spread sheets, etc. for each dish in Activity C.)
4. Assess cost effectiveness. (Provide formulas, calculations, spread sheets, etc. for each dish in Activity C.)
5. Choose high yield dishes and list them out. (Please supply in Activity C.)
6. Mark up and price menu items to ensure maximum profitability according to your organisation's profit margins. (Provide formulas
calculations, spread sheets, etc. for each dish in Activity C.) ,
5
Part 4: Write menu content
- Please complete each of the following tasks.
• Provide the final menu in Activity C.
1. Write menu content and an inclusion for your seasonal special. Make sure your menu content:
/ is descriptive and creatively expressed
/ appeals to the customer base
/ fits business's service style
vf promotes sales
/ uses correct names for styles of cuisine.
2. Use computer technology to lay out and format your menu and inclusion so they're presentable to customers.
3. Print out and bind the menu if necessary for inclusion in your portfolio.
Part 5: Evaluate your menu's success
• Please complete each of the following tasks.
• Provide them in Activity C.
1. Use customer satisfaction and sales data to assess your menu's success. (Provide copies of customer survey results, popularity inde and/or sales data for your portfolio of evidence.)
2. List unpopular and/or unprofitable menu items.
3. State how you will adjust the menu, based on your feedback and profitability analysis.
Part 6: Complete portfolio of evidence
• It is your responsibility to go over the checklist in Activity C to ensure your portfolio of evidence is complete.
• It is your assessor's responsibility to:
/read your portfolio and all parts of your project
/use the following table to confirm your ability to plan and cost basic menus for a commercial kitchen
/ decide when you are competent.
• This six part task requires you to develop a menu from start to finish.
• You need to access and sort all information required for menu planning and development.
Part 1: Plan menus to meet customers' and business's needs
• Answer the following questions.
• Submit them in your portfolio of evidence in Activity C.
1. What's your business's current customer profile?
2. What are your customers' food preferences?
3. What sources of information did you use to determine these preferences? (Please supply them for portfolio of evidence.)
4. What's your business's service style?
5. What's your business's style of cuisine?
6. What's the sequence of courses on your menu?
7. What type of menu are you developing?
Part 2: Develop dishes for menus
• Complete each of the following tasks.
• Provide them in your portfolio of evidence in Activity C.
• Refer to Activity C for a checklist of all required documentation.
Brainstorm a range of ideas for your menu. When doing so, include at least one seasonal dish. (Please supply in Activit: evidence.)
Sort them into a rough draft of your menu. (Please supply in Activity C.)
1.
2.
3. Assess each dish by completing a feasibility checklist (provided in your learner's guide) for each one. (Please supply in Activity C.)
4. Develop menu solutions to overcome any operational constraints.
5. Assess each sample dish and the menu as a whole by completing the culinary and nutritional balance spread sheet provided in the learner's guide. (Please supply in Activity C.)
6. Identify, source and purchase all required components. (Please provide supplier's invoices or other documentation in Activity C.)
7. Prepare, cook and present the sample dishes to relevant personnel for assessment and discussion. (Provide photos of finished dishes for portfolio of evidence along with feedback from relevant personnel in Activity C.)
8. Discuss your draft menu with relevant personnel and/or your trainer to get approval before continuing with Part 3. Part 3: Cost menus
• Complete each of the following tasks.
• Provide them in your portfolio of evidence in Activity C.
• Refer to Activity C for a checklist of all required documentation.
1. Write the purchase specifications for each required components for each dish. (Please supply in Activity C portfolio of evidence.)
2. Itemise all proposed components for each dish. (Please supply in Activity C.)
3. Calculate portion yields and costs from raw ingredients for each dish both manually and using computer technology. (Provide formulas, calculations, spread sheets, etc. for each dish in Activity C.)
4. Assess cost effectiveness. (Provide formulas, calculations, spread sheets, etc. for each dish in Activity C.)
5. Choose high yield dishes and list them out. (Please supply in Activity C.)
6. Mark up and price menu items to ensure maximum profitability according to your organisation's profit margins. (Provide formulas
calculations, spread sheets, etc. for each dish in Activity C.) ,
5
Part 4: Write menu content
- Please complete each of the following tasks.
• Provide the final menu in Activity C.
1. Write menu content and an inclusion for your seasonal special. Make sure your menu content:
/ is descriptive and creatively expressed
/ appeals to the customer base
/ fits business's service style
vf promotes sales
/ uses correct names for styles of cuisine.
2. Use computer technology to lay out and format your menu and inclusion so they're presentable to customers.
3. Print out and bind the menu if necessary for inclusion in your portfolio.
Part 5: Evaluate your menu's success
• Please complete each of the following tasks.
• Provide them in Activity C.
1. Use customer satisfaction and sales data to assess your menu's success. (Provide copies of customer survey results, popularity inde and/or sales data for your portfolio of evidence.)
2. List unpopular and/or unprofitable menu items.
3. State how you will adjust the menu, based on your feedback and profitability analysis.
Part 6: Complete portfolio of evidence
• It is your responsibility to go over the checklist in Activity C to ensure your portfolio of evidence is complete.
• It is your assessor's responsibility to:
/read your portfolio and all parts of your project
/use the following table to confirm your ability to plan and cost basic menus for a commercial kitchen
/ decide when you are competent.
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