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SITHKOP002 Plan And Cost Basic Menus

tag 0 Download 8 Pages / 1,838 Words tag 09-06-2021
  • Course Code: SITHKOP002
  • University: Victoria University
    icon is not sponsored or endorsed by this college or university

  • Country: Australia


Why should customer requirements be considered when determining appropriate menu styles and types of menus?
What are the 2 key questions in business planning to establish your product and services?
List 5 elements of detailed customer information that a business would find beneficial for establishing a customer profile:
Provide an example  of food preferences for each of the following ethnic groups:
How did Escoffier’s invention of the “parties system” affect the production and quality procedures in commercial kitchens?
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 economical aspects in menu planning?
Which aspect do you need to consider in terms of food cost and pricing when choosing the following menu types:
What are the typical features of the following menus?
What are the advantages of Cycle menus? Where would cycle menus ideally be used?
What are the advantages of a table d’hôte menu?  What are the advantages if a combination of table d’hôte menu and A la carte menu is used in an establishment?
List 5 different types of menus which are traditionally used in larger establishment in the hospitality industry:
What is the purpose of breakfast buffets? What are the advantages of using a buffet set-up for breakfast?
Which aspect should be considered when serving cocktail foods for a function? What are the potential economic benefits of cocktail foods?
Generating menus ideas must be planned process. list 6 key aspects which must be considered:
List 5 nutrition aspects which should be considered when planning menus for children and adolescents according to the Australian Guide to Healthy Eating include:
Which details for the following aspects of dishes must be considered when planning and writing a menu?
The cost of commodities varies. What action does a chef need to take to maintain or maximise profits accordingly?
What is a sale mix? Why should this be analysed frequently?
List 6 impacts which must be considered when planning a menu to ensure profitabity:
What are the formulae to calculate the following details?
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:
Once all menu factors, cost 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.
Once a menu has been implemented it is essential to review its success. List 5 options which could be used:
Provide an example for each of the following feedback methods:
Provide Examples of methods which could be used to evaluate the effectiveness of a menu
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