SITHKOP002: You Are Required To Complete All Questions And Tasks For Assessment: Plan And Cost Basic Menus Assignment, VU, Australia

University Victoria University [VU]
Subject SITHKOP002: Plan And Cost Basic Menus

Assessment 1

Your task

You are required to complete all questions and tasks for assessment.

Q1.List 3 sources of information you can use in your workplace to obtain information on customer profile and food preferences:

Source of information
1.Current database

2.Customer Interview

3.Customer survey

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Q2.What are the service style(s) and cuisine(s) used in your workplace? List all that apply and list menu examples that are used for each service style or type of cuisine used:

Cuisine Service Style Menu examples

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Q3.Complete the following yield tests, calculating the Net yield per Kg and the net portion cost for each commodity based on the net cost per Kg and the portion size per kg provided.

Commodity $ / kg Trimmings Net Yield/ kg Net cost/kg Portions /kg Net Portion Cost/ $
Beans 2.95 16% 3.51 0.100
Broccoli 4.85 24% 6.38 0.100
Carrots 1.40 16% 1.67 0.100
Cauliflower 5.75 22% 7.37 0.100
Kohlrabi 4.28 32% 6.29 0.100
Spinach 10.60 18% 12.93 0.100
Onions 2.45 14% 2.85 0.050
Sirloin 16.80 26% 22.70 0.280
Loin of Pork 14.80 14% 17.21 0.250
Leg of Lamb 8.90 27% 12.19 0.250

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Q4.How would the profit margins and menu type differ in a fine dining establishment compared to a bistro or pub?

What would be cost factors you would need to consider for each of these operations?

Bistro , Pub Fine dining establishment
Menu type and Margins Menu type and Margins


Cost Factors Cost Factors


Q5.Go to the Sydney markets website and provide an overview of the fruit and vegetables in season relevant to the month you are undertaking this assessment. Select 3 seasonal recipes from the recipe section on that site which could be used for a seasonal 3-course menu:

Fruit and Vegetables in Season





Q6.Go to the Australia Tourism website, select 3 restaurants from 2 different states (then click in each on “view more information”) and create 3 different ethnic menus from the different dishes offered by restaurants which provide a link.

Restaurant 1 Restaurant 2 Restaurant 3
Menu 1 Menu 2 Menu 3


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