Student Must Fill this Section

Unit Code / Title SITHKOP015 Design and cost menus

Qualification Code /
SIT40521 Certificate IV in Kitchen Management
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Assessor Feedback to Students

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Information for Student:
 This assessment is to be completed according to the instructions given below in this document.
 Should you not answer the tasks correctly, you will be given feedback on the results and gaps in knowledge. You
will be entitled to one (1) resubmission in showing your competence with this unit. Each onward attempt will
incur a resubmission fee.
 If you are not sure about any aspect of this assessment, please ask for clarification from your assessor.
 Please refer to the College re-submission and re-sit policy for more information.
 If you have questions and other concerns that may affect your performance in the Assessment, please inform the
assessor immediately.
 This is an Open book assessment which you will do in your own time but complete in the time designated by your
assessor. Remember, that it must be your own work and if you use other sources then you must reference these
appropriately.
 Student must submit the completed Assessments on Moodle

Re-assessment of Result and Academic Appeal Procedures:

If a student is not happy with his/ her results, that student may appeal against their grade via a written letter, clearly
stating the grounds of appeal to the Chief Executive Officer. This should be submitted after completion of the subject
and within fourteen days of commencement of the new term.

Re-assessment Process:
 An appeal in writing is made to the Academic Manager providing reasons for re-assessment /appeal.
 Academic Manager will delegate another member to review the assessment.
 The student will be advised of the review result done by another assessor.
 If the student is still not satisfied and further challenges the decision, then a review panel is formed comprising
the trainer in charge and the Academic Manager or if needed, an external assessor.
 The Institute will advise the student within 14 days from the submission date of the appeal. The decision of the
panel will be deemed to be final.
 If the student is still not satisfied with the result, he / she has the right to seek independent advice or follow
external mediation option with nominated mediation agency.
 Any student who fails a compulsory subject or appeals unsuccessfully will be required to re-enrol in that subject.

The cost of reassessment will be borne by the Institute. The external assessor will base his/her judgement based on
principles of assessment. These principles require assessment to be reliable, fair, practical and valid.

Academic Appeals:
 If you are dissatisfied with the outcome of the re-evaluation process, you have a right to appeal through
academic appeals handling protocol.
 To appeal a decision, the person is required to complete the IIS’s Request for Appeal of a Decision Form with all
other supporting documents, if any. This form is available at the admin office. The completed Request for Appeal
form is to be submitted to the Student Support Officer either in hard copy or electronically via the following
contact details:
 Student Support Officer: IIS Head Office at Leve 3, Suite 302, Macquarie St, Parramatta, NSW 2150
Email: [email protected]
 The notice of appeal should be in writing addressed to the Chief Executive Officer and submitted within seven
days of notification of the outcome of the re-evaluation process.
 If the appeal is not lodged in the specified time, the result will stand, and you must re-enrol in the unit.

International Institute of Sydney PTY LTD t/a Imperial Institute of Sydney

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  In emergency circumstances, such as in cases of serious illness or injury, you must forward a medical certificate in
support of a deferred appeal. The notice of appeal must be made within three working days of the concluding
date shown on the medical certificate.
 The decision of Chief Executive Officer will be final.
 Student would then have the right to pursue the claim through an independent external body as detailed in the
students’ complaint / grievance policy.

Plagiarism:
Plagiarism means to take and use another person's ideas and or manner of expressing them and to pass them
off as your own by failing to give appropriate acknowledgement. This includes material sourced from the
internet, IIS staff, other students, and from published and unpublished work.
Plagiarism occurs when you fail to acknowledge that the ideas or work of others arebeing used, which
includes:
• Paraphrasing and presenting work or ideas without a reference
• Copying work either in whole or in part
• Presenting designs, codes or images as yourown work
• Using phrases and passages verbatim without quotation marks or referencing the author or web page
• Reproducing lecture notes without proper acknowledgement.
Collusion:
Collusion means unauthorised collaboration on assessable work (written, oral or practical) with other people.
This occurs when a student presents group work as their own or as the work of someone else.
Collusion may be with another RTO student or with individuals or students external to IIS. This applies to
work assessed by any educational and training body in Australia or overseas.
Collusion occurs when youwork without the authorisation of the teaching staff to:
• Work with one or more people to prepare and produce work
• Allow others to copy your work or share your answer to an assessment task
• Allow someone else to write or edit yourwork (without rto approval)
• Write or edit work for another student
• Offer to complete work or seek payment for completing academic work for other students.
Both collusion and plagiarism can occur in group work. For examples of plagiarism, collusion and academic
misconduct in group work please refer to IIS’s policy on Academic integrity, plagiarism and collusion.
Plagiarism and collusion constitute cheating. Disciplinary action will be taken against students who engage in
plagiarism and collusion as outlined in IIS’s policy.
Proven involvement in plagiarism or collusion may be recorded on students’ academic file and could lead to
disciplinary actions.

This resource is copyright. Apart from any fair dealing for the purposes of private study, research, criticism or review as
permitted under the Copyright Act 1968, no part may be reproduced by any process without written permission.

International Institute of Sydney PTY LTD t/a Imperial Institute of Sydney

ABN: 23 610 424 336 | RTO CODE: 41568 | CRICOS CODE: 03944E
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The information contained in this resource is, to the best of the project team’s and publisher’s knowledge true and
correct. Every effort has been made to ensure its accuracy, but the project team and publisher do not accept
responsibility for any loss, injury or damage arising from such information.

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Contents
Section 1: Customer market trends and target markets 9
Section 2: Create menus to meet market preferences 10
Section 3: Cost menus for profitability 11

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Student name:

Assessor:

Date:

Food establishment business

this project is based on:

International Institute of Sydney PTY LTD t/a Imperial Institute of Sydney

ABN: 23 610 424 336 | RTO CODE: 41568 | CRICOS CODE: 03944E
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Section 1: Customer market trends and target
markets

Identify the current market Current Market Base:

base for your business and
 For hotels, the current market base may include a mix of
give a description of your
leisure travelers, business travelers, event planners, and
target customers.
international tourists.
List your information sources.
 For restaurants, the market base could consist of local
residents, tourists, business professionals, and individuals
looking for dining experiences.
Target Customers:

 Hotels may target business travelers seeking

accommodation, event organizers in need of banquet and
meeting facilities, leisure travelers looking for a comfortable
stay, and tourists exploring the area.

 Restaurants may target local residents seeking dining

options, tourists seeking authentic local cuisine, and
business professionals looking for lunch or dinner venues.
Information Sources:
1. Local Tourism Data: Local tourism boards and websites
can provide data on visitor demographics, travel trends,
and interests.
2. Customer Surveys: Conduct surveys among your existing
customers to gather insights into their preferences and
expectations.
3. Competitive Analysis: Study your competitors in the area
to understand their customer base and positioning.
4. Online Review Platforms: Monitor reviews and feedback
on platforms like Trip Advisor and Yelp to gauge customer
sentiments and preferences.
5. Local Chamber of Commerce: They may have data on
the local business landscape and the types of events and
industries in the area that drive hotel and restaurant
business.

Analyse customer profiles 1. Ingredient Cost Control:

and food service
 The provided information includes detailed cost
preferences.
data for various commodities, such as vegetables
and meat. This data is essential for businesses to
control ingredient costs, monitor raw material
expenses, and make informed purchasing
decisions.
2. Efficient Net Yield:
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  Net yield percentages, found in the data, signify
the amount of an ingredient's weight that remains
after trimming or processing. Higher net yield
percentages suggest more efficient use of
ingredients, which can reduce waste and enhance
cost-efficiency.
3. Calculating Portion Costs:

 The data enables the calculation of net portion

costs, which reveals the expense of incorporating
specific ingredients into a single portion. This
information aids in determining appropriate menu
item pricing.
4. Menu Engineering:

 The data can be used to perform menu

engineering, a method categorizing menu items
based on their profitability and popularity. Items
with higher net portion costs should ideally be
categorized as stars (high profit and popularity) or
may need adjustments for improved profitability.
5. Pricing Strategy:

 Information on net portion costs assists in setting

menu item prices that cover ingredient expenses
and contribute to desired profit margins. Adjusting
prices based on cost and popularity is a sound
strategy for optimizing revenue.
6. Customer Preferences:

 While the data emphasizes cost control and menu

engineering, understanding customer preferences
is crucial. Gathering data on customer likes,
dietary restrictions, and feedback is valuable for
tailoring menu items and marketing strategies to
better meet customer needs.
7. Cost Management:

 Analyzing ingredient costs and net yields aids in

cost management and minimizing waste. It allows
businesses to control expenses while maintaining
food quality.
8. Profitability Analysis:

 Integrating this data with sales information and

portion popularity assists in evaluating the
profitability of various menu items. This analysis
guides data-driven decisions about menu
modifications and pricing strategies.

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Research emerging food Findings:
service trends and customer
1. Plant-Based and Sustainable Menus:
preferences and identify if
they would suit your  Many customers are increasingly interested in
business. plant-based and sustainable food options. They
seek dishes made from locally sourced and eco-
List your findings and
friendly ingredients.
information sources.
2. Health-Conscious Dining:

 Health-conscious customers are looking for menu

items with lower calorie counts, reduced sugar,
and healthier preparation methods. This includes
options for specific dietary needs like gluten-free or
vegan.
3. Delivery and Takeout:

 The demand for delivery and takeout options

continues to rise, driven by convenience and
changing consumer habits, especially post-
pandemic.
4. Tech Integration:

 Customers expect seamless tech integration for

ordering, reservations, and payments. Mobile apps
and digital menus are becoming increasingly
popular.
5. Global and Fusion Cuisine:

 There's a growing interest in global and fusion

cuisine, with customers exploring diverse flavor
profiles and cultural dishes.
6. Transparent Sourcing:

 Customers value transparency in ingredient

sourcing, wanting to know where their food comes
from and how it's prepared.
7. Unique Dining Experiences:

 Many customers are looking for unique and

immersive dining experiences, such as themed
dinners, pop-up restaurants, and interactive dining.
Information Sources:
1. Industry Reports: Research reports from industry
associations, consultancy firms, and market research
companies provide valuable insights into emerging food
service trends and customer preferences.
2. Online Surveys and Customer Feedback: Conduct

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ABN: 23 610 424 336 | RTO CODE: 41568 | CRICOS CODE: 03944E
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 surveys and gather feedback from your existing customers
to understand their preferences and expectations.
3. Competitor Analysis: Analyze the menus and services of
your competitors, especially those who are successful in
catering to emerging trends.
4. Food and Hospitality Publications: Keep an eye on
industry publications, magazines, and blogs that often
feature articles on emerging trends and customer
preferences.
5. Food and Beverage Expos and Trade Shows: Attending
trade shows and expos can provide firsthand exposure to
the latest food trends and customer preferences.
6. Online Food Communities and Social Media: Participate
in online food communities and monitor social media
platforms for discussions and trends related to food
service.
7. Government and Environmental Organizations: Check
government and environmental organizations' reports on
sustainability and sourcing practices for the food industry.
8. Tech and Restaurant Management Software Providers:
Tech companies and software providers often release
insights into emerging tech trends in the food service
sector.

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ABN: 23 610 424 336 | RTO CODE: 41568 | CRICOS CODE: 03944E
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Section 2: Create menus to meet market preferences

Attach menus as evidence. You must create your menus in a digital format, for example, in a
Microsoft Word document or any other application you are comfortable using.

Attach: À la carte menu ☐

Buffet menu ☐

Degustation menu ☐

Table d’hôte menu ☐

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ABN: 23 610 424 336 | RTO CODE: 41568 | CRICOS CODE: 03944E
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Section 3: Cost menus for profitability

Complete Standard Recipe Card (SRC) for each dish for 4 menus. Attach your evidence here.
Complete a summary of the menu prices for each of the 4 menus. Attach your evidence here.

Attach: SRC for each dish in Menu 1 ☐

SRC for each dish in Menu 2 ☐

SRC for each dish in Menu 3 ☐

SRC for each dish in Menu 4 ☐

Costing summary for Menu 1 ☐

Costing summary for Menu 2 ☐

Costing summary for Menu 3 ☐

Costing summary for Menu 4 ☐

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