Identify the revision made to the quality of cordon bleu

Assignment Help Other Subject

Reference no: EM133583789

Design and cost menus

Knowledge Assessment

Question 1
Read the scenarios about food preferences relating to classical and contemporary dining trends.
Answer the questions that follow.

Scenario 1
Mario is the head chef in a local Italian restaurant.
A recent internet trend encourages tourists to visit Italian restaurants to search for the creamiest spaghetti dish they can find. Additionally, tourists would rate how fancy the dish is served. Having heard of the trend, Mario added full cream milk and butter to their spaghetti sauce recipe to make it as creamy as possible. The waiter then serves the spaghetti dish in a fine china plate covered by cloche food cover to add more flair to how the dish is being served normally.
Identify the dish tourists are looking for.
Identify the adjustments made by Mario to meet the quality of the dish expected by tourists.
In your own words, briefly explain how the dish is served to tourists differently.
Your response must be in 20 words or more.

Scenario 2
Cedric is the manager of a catering company that serves events and gatherings.
The company had been tasked to serve guests for a wedding. The wedding is sponsoring a rustic theme, thus, food to be served must also have a nature vibe. Knowing this, Cedric offered mostly vegetable-based dishes. He then added plant-based variants of some meat-based dishes. One plant-based variant that he added is cordon bleu, which uses vegetable stuffings instead of ham. To complete the table setup, the company presented the food in a buffet style to encourage the guests to walk around and feel the rustic vibe of the venue and its decorations.
Identify the two kinds of food served during the wedding.

Identify the reason why Cedric decided to go with the specified food servings.
Identify the revision made to the quality of Cordon Bleu to fit the theme of the wedding.

In your own words, briefly explain how food is served to guests.
Your response must be in 20 words or more.

Question 2
Complete the table below regarding financial operating costs of organisations:
Identify at least two examples of items that incur costs for each corresponding organisation based on each financial operation cost listed.
In your own words, briefly explain how each example of item identified can incur additional cost for each corresponding organisation.
Your response must be in 30 words or more.

Question 3
In 30 words or more, briefly explain how each method for calculating portion yield listed below is calculated.

Methods for Calculating Portion Yields
Food cost percentage
Budgeted sales price
Standard yield tests

Question 4
In your own words, briefly explain how dishes are presented in each menu type listed below.
Your responses must be in 30 words or more.

Menu Types
Á la carte
Buffet
Degustation
Table d'hôte

Question 5
Complete the table below regarding food outlets:
Identify at least three types of food outlets where customers can order food dishes
In your own words, briefly describe how each food outlets identified serve customers.
Your response must be in 30 words or more.

Question 6
Complete the table below regarding food service styles:
Identify at least three styles of food service used by organisations
In your own words, briefly describe how food is served to customers for each food service style identified.
Your response must be in 30 words or more.

Question 7
Read the scenarios about seasonal products and commodities.
Answer the questions that follow.

Scenario 1
Matilda is the head chef of a restaurant that provide different dishes based on the current season.
During the summertime, the restaurant serves fruit shakes since the customers look for beverages that help them cope with the heat. Additionally, the restaurant offers tropical salad that use fruits prevalently available during summer.
During winter, tropical salads were taken out of the menu. Fruit shakes were retained but was priced higher to accommodate the increase of costs of the fruits as they tend to be scarcer during winter. She then adds horse meat-based dishes. Customers go to the restaurant for dishes that use horse meat, which provides a warming effect to the body when ingested.

Identify the two dishes offered by Matilda's restaurant during summer.

In your own words, briefly explain why the restaurant chose to offer the summer dishes during summer season.
Your responses must be in 20 words or more.

In your own words, briefly explain why the restaurant chose to increase the price of fruit shakes during winter.
Your response must be in 20 words or more.

In your own words, briefly explain how the menu changes when the season changes from summer to winter.
Your response must be in 20 words or more.

Scenario 2
Jackson owns a small bar in the middle of a rural town.
Since the town is far from the city, Jackson offers drinks home brewed from crops harvested around the area. The bar also serves a few dishes that make use of crops available in the area.
During hot days, the bar offers drinks and dishes that make use of the following crops:
Cucumbers
Tomatoes
Berries
Food items offered in this season include:
Cucumber ale
Red wine
Spaghetti dish
In the colder time of the year, the menu changes and offers drinks and dishes that make use of the following crops instead:
Kale
Spinach
Potato
Food items offered in this season include:
Irish red ale made from potatoes
Sauteed spinach
Garlic kale

Identify at least two food items served during hot days.

Identify at least two crops used during colder time of the year.

Identify the reason why the bar's menu changes from time to time.

Question 8
Complete the table below regarding culinary terms for different types of cuisine:
Identify at least two examples of culinary terms used in each type of cuisine listed below.
Define each culinary term identified.

Types of Cuisines
Japanese cuisine
Chinese cuisine
Italian cuisine
Indian cuisine
Caribbean cuisine

Question 9
In your own words, briefly explain how each method of collecting feedback on menu performances are performed.
Your responses must be in 30 words or more.

Methods of Collecting Feedback

Qualitative
Social media

Customer surveys

Customer discussions

Staff discussions

Staff meetings

Quantitative
Sales data

Question 10
Complete the table below regarding menu performance analytics:
In your own words, briefly explain how each analytics listed below is used to analyse the sales mix of the organisation's menu.
Your responses must be in 50 words or more.
In your own words, briefly explain how each analytics below is used to analyse the performance of items in the organisation's menu.
Your responses must be in 50 words or more.

Menu Performance Analytics
Menu engineering analysis
Sales data

Task 1: Develop Menu

This task requires you to develop at least one of each of the following menu types based on your organisation's customer profile documents and customer feedback:
Á la carte
Buffet
Degustation
Set or Table d'hôte
STEPS TO TAKE
Access and review the following:
Organisational documents containing information on the following:
Service style
Cuisine
Recipes
Past sales performance
Current sales performance
Customer information
Organisational policies and procedures for the following:
Planning recipe
Developing menu
Documents containing information on the following:
Trends on food service
Trends on customer preferences
Identify at least two menu requirements for each menu identified above.
Identify the customer market based on the following:
Past sales performance
Current sales performance

Identify the target market of the organisation based on the following:
Nature of operation
Style of operation
Location of operation
Evaluate at least two customer information by completing the following:
Identify personal information of at least two customers
Identifies at least one of each of the following for each customer:
Food preference
Food service preference
Demand
Use your organisation's template for identifying customer food preferences. You may also use the Customer Profile template provided at the Continent Hotel site.
Evaluate trends related to the target market by completing the following:
Identify at least two of each of the following information on the target market identified:
Current trends on food service
Emerging trends on food service
Current trends on customer preferences
Emerging trends on customer preferences
Identify the following based on the trends identified:
Service style of each menu
At least four cuisine - one for each menu
Analyse the operational constraints of each menu by completing the following:
Identify at least one operational constraint for each menu
Determine the implication of each constraint identified
Select at least two dishes for each of the following dining sequence for each menu type identified above:
Appetisers
Main Course
Dessert
Record information collected in a menu draft document.
Use your organisation's template for selecting dishes for different menu types. You may also use the Menu Draft template provided at the Continent Hotel site.

Task 2: Determine Menu Costings

STEPS TO TAKE
Access and review the following:
Menu draft document completed in Workplace Assessment Task 1.
Organisational documents containing information on the following:
Budgetary constraints
Dish pricing
Organisational template for standard recipe in spreadsheet format
Commodity price list
Documents containing information on the following:
Market statistics on dish prices
Australian Goods and Services Tax (GST)
Identify the components of each menu identified in Workplace Assessment Task 1 in a spreadsheet document using the following:
Computer
Spreadsheet application
Analyse the operational constraints of each menu by completing the following:
Identify at least one operational constraint for each menu
Determine the implication of each constraint identified
Calculate the following using the ingredients identified for each dish:
Portion yields
Portion cost
Cost markup
Goods and Services Tax (GST)
Identify the following:
Profit margin required
Ingredients that produce high yields
Prices for each dish
Evaluate cost effectiveness of each dish based on the following:
Calculations completed
Operational constraints
Profitability
Dish competitiveness
Adjust dish prices to maximise profit

Task 3: Create Menu Content
STEPS TO TAKE
Access and review the following:
Menu draft document completed in Workplace Assessment Task 1
Customer profile document completed in Workplace Assessment Task 1
Documents containing information on:
Naming conventions
Menu formats
Name each dish appropriately based on style of cuisine
Provide descriptions for each dish based on:
Business service style
Customer preferences
Sequence services provided in each menu
Print at least four menus - one for each menu type identified

Reference no: EM133583789

Questions Cloud

What were the three most important or most interesting thing : what were the three most important or most interesting things you learned? How do you envision using the information you learned in your future nursing practice

What other development activities might vi want to consider : What other development activities might Vi want to consider to develop its leaders? Identify an activity and explain why Vi should consider it.

How ms razo uses wait time to assist students communicate : Describe how Ms. Razo uses wait time to assist students communicate their understanding.

Do you have a safety plan in place : Do you have a safety plan in place?" "Try to avoid making your partner angry to prevent the abuse from escalating until you are able to move out."

Identify the revision made to the quality of cordon bleu : SITHKOP015 Design and cost menus Identify the reason why Cedric decided to go with the specified food servings. Identify the revision made to the quality

Placement goal-rigid and inflexible quotas which must be met : Placement goals should be: rigid and inflexible quotas which must be met. designed to measure progress toward equal employment opportunity

Did film accurately depict disorders identified in film : Did the film accurately depict the disorders identified in the film? Would you recommend this film for future viewing by your classmates? Why or why not?

What agencies would you notify : What agencies would you notify? What steps would you take in conducting an investigation?

What measures should be taken to ensure adequate tissue : What measures should be taken to ensure adequate tissue oxygenation? Which medication(s) should be administered to stabilize the client's blood pressure?

User Account

All Pages