Sithkop002

Assignment Task 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:                         Q2. What are the service style(s) and cuisine(s) used in your wo... Get Start

Assignment Task Task  Instructions  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 and submit online. 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.... Get Start

Assignment Task   PART 1 INSTRUCTIONS 1) Use Microsoft word template supplied by your teacher to complete standard recipe cards for the menus below. 2) Quantities must be in metric measurement where possible. No teaspoon, tablespoon, cup measurements to be used. No convenience products to be used, such as powdered stocks, soup, sauces,... Get Start

Assignment Task   Assessment - Project: You must prepare each of the following menus, ensuring that menus are written using words that appeal to customer base and fit with the business service style that you identified in Assessment. 1. Seasonal - à la carte 2. Ethnic - Buffet 3. Cyclical 4. Degustation 5. Set - table d... Get Start

Assignment Task   You will need to write menu content appropriate to each customer group. The final menu content must be your own work and in your own words, it cannot be the same as another chefs or students work. Assessment Criteria: To achieve a satisfactory result, your assessor will be looking for your ability to demonstrate th... Get Start

Assignment Task: Task:   TASK a – multiple choice Instructions: Each multiple-choice question has four responses. You are to answer all questions. There is only one right answer.   Which statement most accurately describes a customer profile? ... Get Start

Assignment Task     Assessment Tasks and Instructions Student Name Student Number Course and Code Unit(s) of Competency and Code(s) SITHKOP002 Plan and cost basic menus Stream/Cluster Trainer/Assessor Assessment for this Unit of Competency/Cluster Details Assessment 1 Assignment Assessment 2 Project Assessment 3 Assessment... Get Start

Assignment Task   This unit describes the performance outcomes, skills and knowledge required to plan and cost basic menus for dishes or food product ranges for any type of cuisine or food service style. It requires the ability to identify customer preferences, plan menus to meet customer and business needs, cost menus and evaluate their suc... Get Start

Assignment Task: Task 1.1 1. Obtain feedback on menus you have developed for your workplace or training organisation. You must seek feedback from at least two sources. Sources include the following.  Customer satisfaction discussions with: o customers o employees during each business day.  Customer surveys.  Improvement... Get Start

Assignment Task   Many current trends in the Hospitality industry centre on environmental impacts and freshness of produce. How does this affect purchasing and the nutritional and economic aspects in menu planning? (Please tick the correct answers)   1. Using local produce and pairing dishes with local wines and beers is a way... Get Start

Assignment Task:   Task Assessment Task 1: Written questions Task summary 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 requ... Get Start

Assignment Task   Task 1. Identify customer preferences.  2. Plan menus.  3. Cost menus.  4. Write menu content.  5. Evaluate menu success. Q1.  List 3 sources of information you can use in your workplace to obtain information on customer profile and  food preferences:  Q2. From your find... Get Start

Assignment Task   Your Tasks: Plan, cost, write and evaluate each of the following menu types. The instructions on the following pages outline the specific task requirements. The following formulas are relevant for this assessment: Support Info Food cost Percentage: Food Cost : Sales Price x 100 = Food Cost Percentage % Individual... Get Start

Assignment Task: Task: Assessment 1 - Report Purpose: Identifying the customer and customer preferences for creating menus. The responses you provide for this question will form the basis of your menus to be planned, costed and evaluated for this unit Provide an overview of the customers who frequent the restaurant in your workplace. Descri... Get Start

Assignment Task: Task: SITHKOP002  Plan and cost basic menus  Student Declaration: CHEATING & PLAGARISM In accordance with Glen Institute's Plagiarism Policy and Procedure, I hereby acknowledge by signing this declaration that I have not cheated or plagiarised any work in all the assessment tasks undertaken in this unit of... Get Start

Assignment Task: Task: Tasks to be completed by the student This assessment requires you to plan, cost, write and evaluate seven menu types addressing following criteria: ? Identify customer profile for whom the menus will be developed. Identify the style of cuisine and service. ? The dishes must provide a balanced variety on offer and wit... Get Start

Management Assessment Task The purpose of this assessment is to assess your ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and: identify and evaluate the food preferences of customer groups with differing characteristics and use to inform menu planning develop and cost... Get Start

Assessment Task: SITHKOP002: Plan and Cost Basic Menus Assessment Answer Task 1.1 1. Obtain feedback on menus you have developed for your workplace or training organisation. You must seek feedback from at least two sources. Sources include the following.  Customer satisfaction discussions with: o customers o employees du... Get Start

  Assessment 2 Your Tasks: Plan, cost, write and evaluate each of the following menu types. The instructions on the following pages outline the specific task requirements. The following formulas are relevant for this assessment: Support Info Food cost Percentage: Food Cost : Sales Price x 100 = Food Cost Percentage % Individual Men... Get Start

Assignment Task: Task       This SITHKOP002: Management Assessment has been solved by our Management Experts at UniLearnO. Our Assignment Writing Experts are efficient to provide a fresh solution to this question. We are serving more than 10000+ Students in Australia, UK &... Get Start

Assignment Task: Task 1.1 1. Obtain feedback on menus you have developed for your workplace or training organisation. You must seek feedback from at least two sources. Sources include the following.  Customer satisfaction discussions with: o customers o employees during each business day.  Customer surveys.  Improvement... Get Start

Assignment Task: Task 1.1 1. Obtain feedback on menus you have developed for your workplace or training organisation. You must seek feedback from at least two sources. Sources include the following.  Customer satisfaction discussions with: o customers o employees during each business day.  Customer surveys.  Improvement... Get Start

Assignment Task: Task 1.1 1. Obtain feedback on menus you have developed for your workplace or training organisation. You must seek feedback from at least two sources. Sources include the following.  Customer satisfaction discussions with: o customers o employees during each business day.  Customer surveys.  Improvement... Get Start

ASSIGNMENT TASK:   TASK: Q1: List three sources where you might obtain information on your organisation’s customer profile and food preferences. Q2: What is the profile of customers in your workplace or training environment? Include the following in your response: age, gender, income range, social and cultural background. Q3: ... Get Start

ASSIGNMENT TASK: TASK: Q1: List three sources where you might obtain information on your organization’s customer profile and food preferences. Q2: What is the profile of customers in your workplace or training environment? Include the following in your response: age, gender, income range, social and cultural background. Q3: Analyse la... Get Start