Reference no: EM133801586

Design and cost menus

Purpose
The pre-assessment checklist helps students determine if they are ready for assessment. The Trainer/Assessor must review the checklist with the student before the student attempts the assessment task. If any items of the checklist are incomplete or not clear to the student, the Trainer/Assessor must provide relevant information to the student to ensure they understand the requirements of the assessment task. The student must ensure they are ready for the assessment task before undertaking it.

Case Scenario:

Feast of Flavours story
Feast of Flavours was begun when three school friends met for a drink, and the idea of opening a world-class restaurant was conceived with a little help from a bottle of Pinot Noir. After three years and innumerable ups and downs, Feast of Flavours was born.
Objective
A Feast of Flavours aims to create a culinary experience that gives people the most delicious dining experience possible. At Feast of Flavours, customers will discover the world's flavours and various unique cultures. It is an amalgamation of cuisines from around the globe under one roof with an ambience designed to complement the culinary joy diners will feel. Feast of Flavours will delight patrons who enjoy exploring and experimenting with flavours. Get It Done Today!
Menu options
The Feast of Flavours menu ranges from a variety of local cuisines to ones from across the globe, carefully chosen to be a part of Breakfast, Lunch and Dinner. The restaurant ambience is beautifully crafted with soft lighting, artistic decorations, and elegant design.
At Feast of Flavours, cocktails and beverages can also be curated to give a unique experience with each slow slip. A complete list of the menu options can be located on the Feast of Flavours simulated website.
Meetings & Events
Feast of Flavours is acknowledged as an industry leader in delivering the best food and service to its customers. The restaurant can also handle private or corporate events, including team outings, birthday parties, or special celebrations. Customers can choose from the below options to book for their upcoming event.
Family Table - seats 10 guests
Community Table - seats up to 15-20 guests
Private Dining Room - seats up to 25-30 guests
The restaurant is determined to cater to any customer within 2 minutes of arrival and serve delicious food and drinks within 15 minutes of the order.
Activity Scenario
Feast of Flavours restaurant specializes in modern fusion cuisine and is located in a busy shopping district. The management recently noticed a decline in sales and customer traffic and believed revamped menus could help address this issue. The management has hired you as the new Head Chef to help develop new menus that will appeal to your target market and increase profitability.
You have been recently hired as the Head Chef of Feast of Flavours restaurant, responsible for developing and costing one menu from each of the following types:
à la carte menu
buffet menu
degustation menu
table d'hôte menu
The menu should be designed to meet the needs and preferences of your target market while ensuring profitability for the restaurant. The menu should reflect the style and location of the restaurant and be cost- competitive with other restaurants in the area. Your menus should reflect current and emerging food service
trends, customer preferences, and target markets. You should source and evaluate information on these trends

Activity 1: Evaluate market trends and identify target markets.

Purpose You have been recently hired as the Head Chef of Feast of Flavours restaurant, responsible for developing and costing one menu from each of the following types:
à la carte menu
buffet menu
degustation menu
table d'hôte menu
In this task, your main aim is to evaluate market trends and identify target markets based on the operation's nature, style and location.

Your Task Role and participants
Head Chef
Assume that you are the chef in charge of the Feast of Flavours and are responsible for developing and costing new menus for the restaurant.
Note: This assessment will occur under workplace conditions or in a simulated workplace, whichever meets The RTO requirements
Tasks to be performed.
Throughout this task, the following techniques and conditions for evaluating market trends and identifying target markets must be included:
Analyse the information provided earlier about Feast of Flavours Restaurant and the scenario to evaluate market trends and identify target markets, and fill in the table below. You need to follow the steps below to achieve this successfully.
Based on previous and current sales performance, determine the current customer market.
Analyze the current customer profile, and their food service preferences
Get data on present and emerging customer preferences and trends in the food service industry and determine whether market trends are relevant to the organisation's service and food policies.
Determine target markets based on the operation's type, style, and location.
Complete the template below and submit it to the trainer.

1. From the provided financial data of feast of Flavours Restaurant, identify the current customer market.

2a. From the information provided, analyse the current customer profile for Feast of Flavours restaurant and fill below:

2b. From the information provided, analyse the food service preferences of customers at Feast of Flavours restaurant.

3. List three current and three emerging food service trends that are relevant to the operation's service style and cuisine:

4. Evaluate market trends relevant to organisational service style and cuisine.

5. Identify target markets based on the operation's nature, style and location. (Any five)

Activity 2: Develop menus.

Purpose You have been recently hired as the Head Chef of Feast of Flavours restaurant, responsible for developing and costing one menu from each of the following types:
à la carte menu
buffet menu
degustation menu
table d'hôte menu
In this task, you main aim is to develop menus.

Task Role and participants
Head Chef
Assume that you are the chef in charge of the Feast of Flavours and are responsible for developing and costing new menus for the restaurant.
Note: This assessment will occur under workplace conditions or in a simulated workplace, whichever meets The RTO requirements
Tasks to be performed:
Throughout this task, the following techniques and conditions for developing menus must be included:
Analyse the earlier information about Feast of Flavours Restaurant, the scenario and the identified markets to develop menus and fill in the table below. You need to follow the tasks below to achieve this successfully.
Task 1:
Analyse the five target markets (identified in Activity 1) for food service preferences and develop menus catering to those demands and preferences. Generate menu ideas for each of the five target markets and fill in the table below. Each menu should have a minimum of 3 courses (Appetisers - Mains - Desserts). For each course, you need to generate at least two ideas for menu items ensuring they meet the market needs and preferences.

Task 2: Develop the menus
Develop the following four menus and fill in the template below based on the guidelines below:
à la carte
buffet
degustation
table d'hôte
Guidelines for developing menus:
Develop a menu that provides a balanced variety of dishes for a particular style of cuisine - Italian for Feast of Flavours. Carefully consider the cuisine's ingredients, flavours, and cooking techniques and offer a variety of options, including vegetarian and gluten-free options, as well as options for different tastes and dietary preferences. Incorporating seasonal ingredients can help keep the menu fresh and exciting.
When sequencing menu items, it is important to consider several factors, such as the cooking time, each dish's popularity, and the cost of the ingredients. Each menu should have a minimum of three courses, appetisers, mains, and desserts sequenced correctly. Appetisers and mains should have a minimum of two options.
Ensure dishes are appealing to customers and feasible to prepare consistently and efficiently. When designing menus, consider the operational constraints that can affect the restaurant's ability to deliver high-quality dishes consistently and efficiently like:
Kitchen space:

Activity 3: Cost menus for profitability

Scenario

Desired profit margins and mark-up procedures:
The following information was furnished in the scenario under menu options Prices for dishes should range from:
$12 to $18 for entrées,
$22 to $35 for a main course and
$10 to $15 for desserts.
The restaurant has found that customers resist dishes outside these price ranges unless they can see value for money or the dish is rare or unique.
Based on a 25% organisational food cost, price menu items to ensure maximum profitability.

Task Role and participants
Head Chef
Assume that you are the chef in charge of the Feast of Flavours and are responsible for costing menus developed in the last activity for the Feast of Flavours restaurant.
Note: This assessment will occur under workplace conditions or in a simulated workplace, whichever meets The RTO requirements
Tasks to be performed:
In this activity, you are required to cost the menus developed in Activity 2 for profitability
within the time stipulated for this activity by your trainer. You must also calculate the selling price and necessary profit margin to ensure optimal profitability.
Use spreadsheet software and the standard recipe template (provided below) to cost each dish in the four menus created in activity 1 using a separate tab for each menu.
Calculate menu items' cost and selling price with the necessary profit margin to ensure optimal profitability.Follow the steps below to achieve this successfully:
List the suggested ingredients for the dishes that are included.
Calculate portion yields using the Raw Ingredient Yield Test Percentages (provided below) for all raw ingredients and cost them. Find the costs from the commodity price list or the internet to do the costings. If the yield percentage is unavailable, use the most similar ingredient percentage.
Calculate the net production costs for all dishes on your menus.
Based on a 25% organisational food cost, price menu items to ensure maximum profitability. Note: For courses with options among dishes, choose the dish with a higher price when calculating the total menu cost.
Based on the additional scenario above information, assess the cost-
effectiveness of proposed dishes and choose menu items that provide high yield.

Activity 4: Write menu-content

Scenario: In this task, you have to write the menu content using appropriate terminology and innovative descriptions per the cuisine style to promote sales of menu items.

Task: Role and participants
Head Chef
Assume that you are the chef in charge of the Feast of Flavours and are responsible for writing menu content for menus developed in the previous activities for the Feast of Flavours restaurant.
Note: This assessment will occur under workplace conditions or in a simulated workplace, whichever meets The RTO requirements
Tasks to be performed:
Write Menu Description/ Content for all four menus and fill in the template below. Write the menu content for all dishes on your menu, ensuring they are:
written using market and organisation-appropriate vocabulary.
written using uses correct names or terminology for cuisine styles, dishes, cooking methods and ingredients
descriptive and creatively expressed
appeals to the customer base
fits the business's service style
promotes sales
provide the service order on printed menus so customers can read it easily.
Format and print all the four menus