Essay SITHKOP002 – Plan and Cost Basic Menus – Identify Customer Preferences – Management Assignment Help

Assignment Task:

Task

Assessment Task 1: Written questions

Task summary

25. are to answer all written questions.

Resources and equipment required to complete this task

• Access to textbooks and other learning materials.
• Access to a computer, printer, Internet and email software (if required).
• Access to Microsoft Word (or a similar program).

When and where is this task to be completed?

• This task may be done in your own time as homework or you may be given time to do this task in class (where applicable).
• Your assessor will provide you with the due date for this assessment.

What happens if I get something wrong?

1. your assessor marks any of your answers as incorrect, they will make arrangements with you about resubmission. Your assessor may ask you some questions verbally to check your understanding, or you may need to provide new written responses to the questions that were answered incorrectly. Your assessor will give you a due date by which this must be provided.

Student instructions for Task 1

• This is an open book test – you can use your learning materials as reference.
• You must answer all questions in this task correctly.
• You must answer the questions by typing your answers in Microsoft Word or a similar program – your assessor will advise as to whether you must email them your completed assessment, submit the file on a USB drive or hand in a hard copy.
• If there are tables included in your task that you need to fill out, you may choose to recreate them in a word processing application. If you have been provided with an electronic version of this booklet, you may prefer to type your answers directly into the document.

Written answer question guidance

20. following written questions may use a range of ‘instructional words’, such as ‘identify’ or ‘explain’. These words will guide you as to how you should answer the question. Some questions will also tell you how many answers you need to give – for example, ‘Describe three strategies…’.

• Describe – when a question asks you to ‘describe’, you will need to state the most noticeable qualities or features. Generally, you are expected to write a response of two or three sentences in length.
• Explain – when a question asks you to ‘explain’, you will need to make clear how or why something happened or the way it is. Generally, you are expected to write a response of two or three sentences in length.
• Identify – when a question asks you to ‘identify’, you will need to briefly describe the required information. Generally, you are expected to write a response of two or three sentences in length.
• List – when a question asks you to ‘list’, this means you will need to briefly state information in a list format, often with a specific number of items indicated.

20. questions below relate to identifying and planning food production system requirements.
21. can be based on either your workplace or training organisation’s food production processes. For the purposes of consistency, use only one food production environment.

Question 1

51. three sources from which you might obtain information on contemporary dietary trends and food preferences.

Question 2

19. an organisation that you are familiar with – this could be your workplace or a place you visit. Describe what you perceive to be their customer profile and food preferences.

Question 3

1. the sales data below from a restaurant in the inner city, calculate the popularity index for each of the entrees. Round your answer up or down to the closest two decimal places.

ending	scallops	fried calamari	prawns
%

Question 4 

Based on your sales data analysis of customers’ food preferences in Question 3 above, which of the restaurant’s entrees would you replace?

Question 5

2. and briefly describe the “service style” of your workplace.

Question 6

2. and briefly describe the type of “cuisine” cooked in your workplace. 

Question 7

51. describe what menu you would prepare for a Middle Eastern wedding. In your response, consider a balanced variety of dishes that cater for the cultural and ethnic requirements of the guests, their social and cultural background, the age group and their contemporary eating habits.

Question 8

51. five steps you should follow prior to planning a new menu with a variety of products in your establishment.  For each step elaborate how your responses affect menu planning: