SITHKOP015 Assessment Record Book_GapTraining_ST40521_23A (AutoRecovered)

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Victoria University *

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SITHKOP015

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Industrial Engineering

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May 18, 2024

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ASSESSMENT RECORD BOOK SIT40521- Certificate IV in Kitchen Management SITHKOP015- Design and cost menus Student Details and Confirmation of Receipt of Unit Guide Student ID S8074179 Student Name Nhu duc minh dinh I have received a copy of Unit Guide Student Signature minh Date

Assessment Cover Sheet Plagiarism and Collusion Plagiarism is copying or paraphrasing someone else’s work and presenting it as your own. This includes, but is not limited to:  Presenting another person's work as your own work, this includes the work of other students.  Copying out parts of any work without acknowledging the source(s), for example - written text (direct copying or paraphrasing), diagrams, and audio-visual material (sound and image files)  "Washing" - using Google Translate or similar services to translate a plagiarised assessment into another language and then back again into English.  Using artificial intelligence models (e.g. ChatGPT and Copilot) to generate assessment content without acknowledging the use of the model  Submitting your own previously assessed work for a new assessment requirement. Referencing is the way you acknowledge the work and ideas of others that you have used in your assessment, so that you do not plagiarise. Collusion is working with others to complete an assessment when the assessment instructions indicate that it is an individual task, and the teacher has not authorised the collaboration, for example presenting group work as your own. Consequences of Plagiarism and Collusion If you are found to have plagiarised work you have submitted for assessment, one or all of the following actions may occur: - Referral of the matter to the Senior Educator / Course Coordinator for direction with regard to further submission of the assessment, use of available support services such as Learning Hubs and/or recording the alleged plagiarism on your student file. - Referral of the matter to the Program Manager who may issue a written warning, require you to re- submit your work for assessment or undertake another form of assessment such as oral questioning, and/or allocate a not yet competent result for the unit. - Referral of the matter to the Executive Director for suspension from the course and/or official disciplinary action. Further information on Referencing and Plagiarism can be found here Referencing | Victoria University (vu.edu.au) . Student Declaration I declare that alI assessment tasks in this Assessment Record Book are:  my own work or the collaborative work of my group/team (where allowed in the assessment instructions)  original and have not been submitted for assessment elsewhere If directed by my teacher, I have made a photocopy or electronic copy of my assignment, which I can produce if required. Student Signature Minh Assessment Record Book Template v2.5 November 2023 Victoria University, RTO Code 3113, CRICOS Provider No. 00124K (Melbourne) 02475D (Sydney & Brisbane) [SIT40521] [SITHKOP015] [VERSION 2] Page 2 of 26

Assessment Task 1 Student Name Nhu duc minh dinh Student ID S8074179 Date Assessment Task Title: Knowledge questions 1. List three sources of information you can use to obtain information on customer profile and food preferences. Source 1 Customer interviews. Source 2 Customer surveys. Source 3 Sales data. 2. Explain how the following customer profile will affect their food preference. Customer profile Food preference Business people Degustation , French fine dining , more high quality food with formal place Family (customer with young children) Buffet , a lot choice of food for everyone , causal place, People celebrating special occasions Set menu, or function service a lot number of people and easy to do large number of portion for a big event 3. Research and document a minimum of three (3) current and emerging contemporary dining and food trends. 4. You may use the online resources given to you as below, or use other sources of your choice. Provide reference of your research. Online resources:  https://seasonedtraveller.com/best-of-lists/food-trends-2023  https://www.delicious.com.au/eat-out/latest-news/gallery/hottest-food-trends-2023/yl6gghxw  https://www.agfg.com.au/article/can-you-guess-whats-trending-in-chefhatted-restaurants-in- 2023  https://www.foodanddrinkbusiness.com.au/news/trends-forecast-for-2023 Assessment Record Book Template v2.5 November 2023 Victoria University, RTO Code 3113, CRICOS Provider No. 00124K (Melbourne) 02475D (Sydney & Brisbane) [SIT40521] [SITHKOP015] [VERSION 2] Page 3 of 26

Trends Reference source The Fusion Culinary Trend https://www.tiptop-foodservice.com.au/insights/food- trends-to-expect-in-2024 8. Big sharing dishes https://www.nationalgeographic.com/travel/article/biggest- food-trends-2024 Zero-Waste Practices https://www.tiptop-foodservice.com.au/insights/food- trends-to-expect-in-2024 5. Below are four most common menu types. a. Describe the characteristic of following menu styles b. What kind of establishment does each menu types suit? Menu types Description Type of establishment Ala carte Multiple dish with price of each dish Café, Restaurant, hotel Table d’hote Set menu with 2 or more choice for each course Restaurant, function, event Buffet Multiple dish with a lot of choice and pay by per person Hotel breakfast ,dinner Degustation A menu with more than course 4 Fine dining 6. List two (2) situation that are suitable for a table d’hote menu. Event and wedding 7. Calculate the following Food Cost percentage for the following menu items. Dish Food Cost/portion Selling Price Food Cost % Garlic bread $0.90 $5.90 15.25% Lemon tart $1.95 $14.00 12.92% Caesar salad $56.00 $95.00 58.94% 8. Calculate the yield weight and yield percentage for the following ingredients: Ingredients Purchase weight Wastage weight Yield weight (kg) Yield % Whole salmon 3.5kg 1.1kg 2.4kg 68.57% Assessment Record Book Template v2.5 November 2023 Victoria University, RTO Code 3113, CRICOS Provider No. 00124K (Melbourne) 02475D (Sydney & Brisbane) [SIT40521] [SITHKOP015] [VERSION 2] Page 4 of 26

Brown onion 1.0kg 0.1kg 0.9kg 90% Carrots 2.0kg 100 grams 1.9kg 95% 9. Below is a sales data for main courses sold in a restaurant in the CBD. Dish Portion sold Roast chicken with roast potato 73 Pork Schnitzel with coleslaw 81 Beef curry with rice 46 Lamb skewers with flat bread 35 Dish Sales $ Food Cost % Roast chicken with roast potato $35 32% Pork Schnitzel with coleslaw $32 29% Beef curry with rice $30 25% Lamb skewers with flat bread $38 38% Analyse the data and answer the following questions: a) Which dish is the most popular? b) Which dish is the most profitable? c) Which dish/dishes will you revise? Suggest changes and provide justification for your answer. a) Most popular Pork Schnitzel with coleslaw b) Most profitabl e Beef curry with rice c) Dish/es to revise and reason. Lamb skewers with flat bread low order and high food cost Assessment Record Book Template v2.5 November 2023 Victoria University, RTO Code 3113, CRICOS Provider No. 00124K (Melbourne) 02475D (Sydney & Brisbane) [SIT40521] [SITHKOP015] [VERSION 2] Page 5 of 26

10.A portion of hand-cut chips has food cost of $2.50 and a sale price of $9.00. What is the mark-up % for this menu item? Mark-up% = profit ÷ cost x 100% Enter response here: 9/2.5x100%=3.6% 11. Conduct research on ingredients that are abundance in each seasons listed below. List a minimum of two (2) items on each categories. You may use the following suggested links to assist with your research. http://seasonalfoodguide.com/melbourne-victoria-seasonal-fresh-produce-guide-fruits- vegetables-in-season-availability-australia.html https://www.fishfiles.com.au/consuming/seasonality-calendar https://www.sydneymarkets.com.au/markets/produce-market/whats-in-season/autumn.html Winter Spring Summer Autumn Vegetables Artichokes Asparagus Basil Celery Fruits Apple Berries Melons Grapes Meat/Seafood/ others misc Australian Salmon Blue eye John dory Sea Mullet 12. List the at least two (2) benefit of using seasonal produce in your menu. Enter response here: Fresh ingredient, lower price , more quality ,more tasty Assessment Record Book Template v2.5 November 2023 Victoria University, RTO Code 3113, CRICOS Provider No. 00124K (Melbourne) 02475D (Sydney & Brisbane) [SIT40521] [SITHKOP015] [VERSION 2] Page 6 of 26

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