Reference no: EM133579920
Plan and cost basic menus
1. Why should customer requirements be considered when determining appropriate menu styles and types of menus?
2. What are the two key questions in business planning to establish your product and services?
3. List 5 elements of detailed customer information that a business would find beneficial for establishing a customer profile:
4. Provide an example of food preferences for each of the following ethnic groups: Thai:
French: USA:
Indian: Italian:
5. How did Escoffier's invention of the "partie system" affect the production and quality procedures in commercial kitchens?
6. Many current trends in the hospitality industry Centre on environmental impacts and freshness of produce. List 4 examples of how this affects purchasing and the nutritional and economic aspects in menu planning?
7. Which aspects do you need to consider in terms of food cost and pricing when choosing the following menu types:
A la carte
Table d'hôte -
Bistro style
8. What are the typical features of the following menus? Static Menus
Specials Menus
Cycle Menus
9. What are the advantages of cycle menus? Where would cycle menus ideally be used?
10. What arc the advantages of a table d'hote menu? What are the advantages if a combination of table Wilke menu and A la carte menu is used in an establishment?
11. List 5 different types of menus which are traditionally used in larger establishments in the hospitality industry:
12. What is the purpose of breakfast buffets? What are the advantages of using a buffet set-up for breakfast?
13. Which aspects should be considered when serving cocktail foods for a function? What are the potential economic benefits of cocktail foods?
14. Generating menu ideas must be a planned process. List 6 key aspects which must be considered:
15. What is the aim of the Australian Guide to Healthy Eating?
16. List 5 nutritional aspects which should he considered when planning menus for children and adolescents according to the Australian Guide to Healthy Eating include:
17. List 6 aspects of the catering cycle you need to check once you design a menu to ensure continuous planning needs are met:
18. Which details for the following aspects of dishes must be considered when planning and writing a menu?
19. How can you ensure balance and consistency of individual dishes? Which measures can help to achieve this?
20. The cost of commodities varies. What actions does a chef need to take to maintain or maximise profits accordingly?
21. What is a sales mix? Why should this he analyzed frequently?
22. Which factors relating to supplies do you need to consider when planning a menu? What is the role of suppliers to help ensure consistent supplies?
23. List 6 impacts which must be considered when planning a menu to ensure profitability:
24. List 6 aspects for waste minimisation and yield testing which must be considered when planning and costing menus:
25. What are the formulae to calculate the following details? Retail price =
Markup =
Cost of Goods =
Margin % =
26. When costing a menu, the overall food cost must take into account items with higher and lower food cost percentages. Provide an example of how is this achieved:
27. Once all menu factors, costs and processes have been established, you will need to write and finalise the actual menu. Describe 5 considerations when selecting resources, format, print, style and correct item descriptions:
28. Once a menu has been implemented it is essential to review its success. List 5 options which could be used:
29. Provide an example for each of the following feedback methods: Informal feedback -
Direct feedback -
Supplier comments -
Rev loss -
Internal feedback -
30. Provide 3 examples of methods which can assist to improve food costs and yields when evaluating a menu:
31. Provide 3 examples of methods which could be used to evaluate the effectiveness of a menu:
Assessment
Your task:
You are required to source and interpret each of the following types of information about the Hospitality industry relevant to your area of training or studies. The details you source (Reference) for each question need to be clearly presented to enable you to share this information with your colleagues in a presentation or as a newsletter.
1. Current and emerging products and services
Go to the following websites and write a summary of the latest trends in food, beverage and accommodation
2. Current issues / and relationship between other related industries
3. Career opportunities
4. Compliance issues and quality assurance
a. Go to the United Voice website and list the type of advice you could obtain on your rights in the workplace:
b. Go to the Restaurant and Catering Industry Association website and take a look at the "Gold
Licence Accreditation Scheme" and at the "Green Table Australia" Program. What do these offer? And what do they require from a business in terms of compliance and quality provisions?
5. New products, technology, techniques and services
Go to the following website and explore 3 new technologies that impact on or will change the Hospitality industry at present:
6. Work ethic required to work In the Industry
On your own initiative, choose an industry magazine, talk to professionals in the industry, visit a library, see a job agency or similar and research the work ethic required to work in the Hospitality industry (sector or department of your choice). Provide sufficient information that covers all aspects typically expected in the industry.
7. Summary
How can you use the information you have gathered in questions 1-6 in a workplace in the Hospitality industry? Which of the information can be used to improve your skills and performance in the workplace? How?
Written Test
Your task: Answer the following questions. Each question must be completed.
1. What is the meaning of coaching? Provide sonic examples of commonly coached tasks.
2.List 5 essential attributes of a good coach:
3. Where does coaching occur? In what forms could coaching take place?
4. how is EEO legislation relevant In terms of providing coaching? 5.Proi ide 4 examples of discriminatory behaviour relating to coaching or coaching provisions:
6.1low do learning styles or individual learning preferences affect the success of coaching? 7 .Provide 5 examples of how the need for coaching could be identified:
8.What is a training need?
9.List the 5 ste s involved in analvsin trainin needs
10.0nce the need for coaching has been identified you will need to start to prepare for coaching. Which 3 preparation steps does this include?
11.To make coaching effective, all specific details must be communicated. Who should be involved and what information must be communicated?
12.1Iow could background information about a candidate assist in planning coaching -strategies9
13.An effective coaching session requires clearly planned approaches. flow is this done and what should the planning cover?(5 points)
14.Why is it important to carefully select a time and place for coaching? What needs to be considered?
15.What arc the essential requirements regarding underpinning knowledge for any coaching session? Which organisational procedures related to specific tasks performed in the workplace should this include?
I6.The body of a coaching session will involve the actual coaching steps. List these 5 steps:
17.What corrective actions and feedback would you use during the coaching session and how
would you use them?
18.What is the purpose of using open ended questions when conducting coaching?
19.List 4 things you need to do at the conclusion of the coaching session. What should you discuss as you summarise the coaching?
20.Which information should you provide to a candidate in terms of follow-up, monitoring or
further coaching?
21.What is the purpose of monitoring after a coaching session? flow is this done effectively?
22.What are the reporting requirements for coaching sessions? What is the purpose of reporting?
23. Provide 4 examples of methods which could be used to evaluate your performance as a coach and the success of your coaching:
24. List and explain 6 examples of possible performance problems or difficulties which could
arise during coaching:,
25. flow could you contribute to an open and inviting coaching environment through effective use of communication? What would be required to achieve this?
26. What are the WITS and Food safety factors that you would consider before provide training or coaching?
Assessment 2
1. You arc required to identify the coaching needs for 4 of your colleagues in preparation for the practical coaching sessions, where you will be observed delivering these to the identified colleagues.
2. Complete the table/profile for each coaching need below.
3. Complete the corresponding "Coaching Session" Plans with duration of no more than 15 minutes for each session, and attach these for each task/colleague to be coached.
4. Use the Template provided at the back(Last Pages) for Coaching Sessions Part A - Identifying coaching needs and preparing for coaching
Part B-This assessment is to be conducted in the AITT classroom and/or AITT kitchen with students to be put into pairs and should take 10 to 15 minutes. Students will in front of the class conduct role plays from any 1 of the 4 scenarios listed below and the student will randomly choose one for each of their coaching sessions: one student will act as the trainee and the other student is to act as the coach. The students will then swap roles with a second different scenario chosen by the other student. There will then be a class discussion after each role play to discuss their performance and possible Improvements they could have made to each coaching. Each student when playing the coaching role must conduct the coaching session to industry standard to be deemed satisfactory for this assessment (In the case there is an odd number of students the remaining student will conduct their role play with the trainer). Scenarios below:
Prior to each session students must complete a coaching session plan in the template below, students must then choose one of the topics below or they may choose their own topic but must be approved by the trainer first to check if it is a suitable topic to meet the criteria of this assessment:
1. How to cook pasta to Al Dente
2. How to setup, turn on, shut down and clean the dishwasher
3. How to conduct a fire evacuation
4. How to search the intemet using Boogie
5. Your own Job skill example.
The coaching session plan below is a brief break down of the coaching session. Complete all the details/topics in the template then under the headings: Introduction, Body and Conclusion complete a break time of each task and timeframe required. The total time of the session should be approximately 10 to 15 minutes
Part C
1. Describe what methods you will use to assess the effectiveness of training and how you . can make improvements to tho senior staff members coach and/or mentor staff to assist in the process
2. In the chart below search the intemot for training of the following topics that might be required for the staff. List the training provider, date, time and the venue address and location of training for each identified topic.