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SIT40521 | SITHKOP015 Design and cost menus
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Assessment Task 1 - Knowledge Questions
Assessment Task 1 - Knowledge Questions
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Question 1 – Techniques to source information
You have been tasked with developing new menus for your organisation. To do this, you must research
foodservice trends, market preferences and customer preferences. To compile the information you need, what
techniques can you use? Select the three (3) most appropriate responses
a.
Conduct research online into foodservice trends
b.
Review industry reports to identify trends and key market statistics
c.
Go to your local library to access historical food service practices
d.
Review internal information such as customer profiles, sales data, and feedback
e.
Ask your colleague what they believe your customer's preferences are
f.
Copy what your competitors are doing
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Question 2
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Question 2 – Source information on foodservice trends, market
preferences and menu performance
Sourcing quality information is critical to determine foodservice trends, customer preferences and when seeking
feedback on menu performance. Match each information source below to the correct definition. Choose from
these options:
Customer discussions and surveys
Internal experts
Strategic plan
Feedback
Staff evaluations
Market research
Staff discussions and meetings
Social media
Sales data
Information source
Definition
A highly accurate source, where information is particular to the group providing the
responses from a customer’s perspective. Useful to inform choices and food
preferences.
They bring institutional knowledge rarely found in others from the outside. This
knowledge comes from experience and can even be focused on a certain aspect
of the organisation and its operations. They have a broad understanding of the
market, its challenges, and shortcomings. In addition, they know how the market
works for their organisation. They can identify shortcomings in the operations,
which can include strategies and communication.
Organisations must make decisions about customers and the direction they wish
to take their business in. This includes the type of business, who their customers are
and what they want and how the business will meet those needs e.g., types of
cuisine, the kind of service including staff and staffing levels etc.
Customers will offer comments, and other information about their experience, their
enjoyment what they want. This can be written or verbal and must be used to
improve menus and other services.
Each recipe/dish will need to be evaluated. There is no substitute for watching how
people react to the menu, dishes when they arrive and what is left behind, these
people in the organisation have a great deal of information on their customer
needs and preferences
This can be done internally or externally; both provide information about the
customers and their needs and expectations and details on how the business can
meet those needs. It involves data from a range of sources to provide information
on market needs and can include customer preferences, including cuisine and
style of service, competitors, trends and how they impact. Market research will
usually include a range of key statistics that can form the basis of thorough
analysis and can assist with strategic decision-making.
Customer discussions
Internal experts
Strategic plans
Feedback
Staff evaluation
Market research
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Information source
Definition
These people in the organisation have a great deal of information on customer
needs and preferences as they are the ones who interact directly with the
customers. During these discussions and meetings, information relating to
common complaints, customer requests and other useful information can be
identified.
Comments on social platforms such as Facebook, Instagram, TripAdvisor and other
review platforms can provide useful information relating to what is working well and
what needs to be improved. Customers often use this type of communication
method to complain and to give compliments to businesses.
This type of information can be very useful when determining how well a business is
performing in comparison to previous sales periods or in comparison to projected
sales. For example, if a café was to launch a new menu and the sales decreased,
this could indicate that customer preferences are not being met. Likewise, if after a
new menu was launched, the business experienced a substantial sales increase,
this could indicate that customer preferences have been met or exceeded.
Staff discussions and Social media
Sales data
Your answer is correct.
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Question 3
Correct
Mark 1.00 out of 1.00
Question 3 – Data types when sourcing information and seeking
feedback
From the options listed below, determine whether the information sourced would be qualitative or quantitative.
Technique/method
Customer discussions
Customer surveys with comments sections and open-ended questions
Customer survey with rating scales only
Social media comments and reviews
Social media surveys with rating scales or yes/no questions
Market research which includes statistics
Staff discussions and meetings
Sales data
Qualitative
Qualitative
Quantitative
Qualitative
Quantitative
Quantitative
Qualitative
Qualitative
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Question 4
Correct
Mark 1.00 out of 1.00
Question 4 – Current and emerging food service trends
Match each current/emerging food service trend to the correct overview. Choose from the following options:
Contemporary eating habits
Media influence
Cultural and ethnic influences
Seasonal influences
Major festivals and events
Social media
Alternative citrus
Veggie-Focused dishes and protein alternatives
New types of greens
Health and wellness foods
Trend
Overview
Food trends change over time, increasing changes like sustainability and home
grown are having an impact on our recipe choices. Vegan, vegetarian, ketogenic,
and healthy options are trends no one can afford to ignore.
Fruits and vegetables grow at certain times of the year. Recipes developed to take
advantage of this not only manage costs but understand the way to create
sustainable practices. For example, fresh asparagus is great to have on the menu
in Spring it is plentiful, local, and cost effective.
The media consists of campaigns aimed at communicating messages with the
hope of influencing potential consumers. Research has revealed that people as
young as 6 can recall content advertised watching television. Alarmingly not only
do they remember, it also significantly influences their food preferences. The media
easily persuade consumers’ views and their food choices by exposing or not
exposing them to specific food information.
This trend has given consumers the power to spread information to hundreds, if not
thousands, of people in a matter of seconds. For the restaurant industry, which
relies heavily on reviews and recommendations, this means every customer now
has the power of a well-acclaimed critic. Instagram, blogs, and other social sharing
platforms allow everyone to be a “foodie.” Publicists no longer control the
reputation of a restaurant; customers do.
Learning about the needs of our diverse audiences of diners is a critical part in
creating a recipe and menu which appeals to a the right range of customers.
Customers prefer to eat in establishments with an array of food choices from
different places. So many different locations offer choices which suit diners of all
kinds
Food is an important part of any celebration in all nations of the world, regardless of
culture or religion. It can unite and strengthen community bonds and helps to
maintain a common identity among a group of people.
Different countries use
food in different ways to help celebrate special occasions like Christmas, New Year,
weddings and birthdays.
Contemporary eating
Seasonal influences
Media influence
Social media
Cultural and ethnic in
Major festivals and ev
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Trend
Overview
Common go-to citrus fruits have been lemon, lime and orange; however, chefs are
now using lesser-known fruits such as kumquat, yuzu, pomelo, and citron. These
items provide sourness, as well as a unique flavour that is new to many customers.
There has been a significant growth in the vegan, vegetarian, and eco-friendly
movements; therefore, many customers are not consuming traditional protein
sources such as meat and are seeking veggie-centred main courses as well as
other sources of protein including beans, lab-grown meat options, insect protein
and plant milk.
Kale has been a go-to leafy green in restaurants for several years; however, there
are new types of greens emerging, such as dandelion greens, amaranth, and sorrel.
There are a growing number of customers seeking food that tastes good, as well as
fuels their body, such as foods with adaptogens. Adaptogens are foods that claim
benefits such as stress relief, boosts of energy, and fatigue relief. Furthermore,
fermented foods and probiotics, such as kimchi and kombucha, can be expected
to be found in restaurants.
Alternative citrus
Veggie-Focused dish
New types of greens
Health and wellness f
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Concept Question 5.3
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Founded in 1970, ABC is one of the world's largest insurance companies with locations in 28 countries. Given the following description, flowchart the new
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application and sometimes attach a check. The branch office then sent the application package through company mail to the XYZ…
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dal fne avaluating solution alternatives uses weighted averages.
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Required information
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accommodate up to 10 children, and one camp counselor is assigned to each cabin. Three camp managers are on-
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Following is the cost information for Camp Rainbow's operations last summer:
Number of
Cost to Run
Campers
172
Week
Camp
$13,810
9,350
11,360
14,380
14,000
12,440
10,180
8,440
112
3
148
4
184
5
174
152…
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