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Trainers Assessment Resource Version: XXXXXXXXXXAcumen Education Pty Ltd © Page 1 of 68 Student Name: Student ID: Assessment Summary Unit Details SITHKOP002–Plan and cost basic menus Assessment Type...

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Trainers Assessment Resource
Version: XXXXXXXXXXAcumen Education Pty Ltd © Page 1 of 68
Student Name:
Student ID:
Assessment Summary
Unit Details SITHKOP002–Plan and cost basic menus
Assessment Type
This is a summative assessment, which requires
each student to have adequate practice prior
to undertaking this assessment
Assessment Methods
Assessment 1 Written Task
Assessment 2 Project& Role-play
Assessment 3 Project& Role-play
Version: 4.0 Acumen Education Pty Ltd © Page 2 of 68
Assessment Tool| SITHKOP002
Contents
Assessment information .............................................................................. XXXXXXXXXX4
Purpose ..................................................................................................... XXXXXXXXXX4
Unit description ...................................................................................... XXXXXXXXXX4
Key competencies ................................................................................ XXXXXXXXXX4
Foundation skills ..................................................................................... XXXXXXXXXX4
Performance evidence ....................................................................... XXXXXXXXXX5
Knowledge evidence .......................................................................... XXXXXXXXXX6
Assessment Conditions ......................................................................... XXXXXXXXXX6
Pre-requisites ........................................................................................... XXXXXXXXXX7
Terminology used .................................................................................. XXXXXXXXXX7
Completing the assessments/Expectations ................................... XXXXXXXXXX7
Assessment .............................................................................................. XXXXXXXXXX7
Summary of assessment methods and tasks ................................. XXXXXXXXXX7
Instructions: .............................................................................................. XXXXXXXXXX8
Required resources ............................................................................... XXXXXXXXXX8
Reasonable adjustment ...................................................................... XXXXXXXXXX8
Plagiarism policy .................................................................................... XXXXXXXXXX9
Academic appeals .............................................................................. XXXXXXXXXX9
Reassessment process..........................................................................
Answered 9 days After Sep 22, 2021

Solution

Insha answered on Sep 30 2021
141 Votes
A La Carte menu
    A La Carte menu sales analysis
    01 May 2018 - O1 June 2018
    Menu item    Amount
sold of item    Sales
price of item    Food cost %    Food
cost of item    Portion Contribution Margin of item    Total Sales    Total Food Cost of sales    Total Contribution Margin     Contribution margin %    Popularity Index
    Starters
    Soups    40    $10.00    30.00%    $7.00    $3.00    $400.00    $280.00    $120.00    5    13.56
    Salads    20    $7.00    30.00%    $4.00    $3.00    $140.00    $80.00    $60.00    2    6.78
    Mains                $2.11            $0.00
    Steaks    50    $20.00    30.00%    $12.00    $8.00    $1,000.00    $600.00    $400.00    16    16.95
    Crab cakes    45    $30.00    30.00%    $20.00    $10.00    $1,350.00    $900.00    $450.00    17    15.25
    Short ribs    30    $40.00    30.00%    $20.00    $20.00    $1,200.00    $600.00    $600.00    23    10.17
    Lasagne    20    $30.00    30.00%    $15.00    $15.00    $600.00    $300.00    $300.00    12    6.78
    Desserts                            $0.00
    Caramelized Quince Tarte Tatin     40    $25.00    30.00%    $15.00    $10.00    $1,000.00    $600.00    $400.00    16    13.56
    Delice of Belgium Chocolate Mousse    50    $20.00    30.00%    $15.00    $5.00    $1,000.00    $750.00    $250.00    10    16.95
    TOTALS    295    182    30.00%    $110.00    $74.00    $6,690.00    $4,110.00    $2,580.00
Buffet
    Buffet menu sales analysis
    01 May 2018 - O1 June 2018
    Menu item    Amount
sold of item    Sales
price of item    Food cost %    Food
cost of item    Portion Contribution Margin of item    Total Sales    Total Food Cost of sales    Total Contribution Margin     Contribution margin %    Popularity Index
    Savoury Dishes
    Goat Cheese Wontons with sun-dried tomatoes and chives    40    $30.00    30.00%    $20.00    $10.00    $1,200.00    $800.00    $400.00    20    13.56
    Fresh Shrimp & Mango Skewers with sweet vanilla chili dressing    40    $35.00    30.00%    $25.00    $10.00    $1,400.00    $1,000.00    $400.00    20    13.56
    Lemongrass Chicken Satay served with spicy peanut sauce    40    $25.00    30.00%    $10.00    $15.00    $1,000.00    $400.00    $600.00    30    13.56
    Artisan Bread Baskets with Sweet Butter placed on each table    30    $20.00    30.00%    $15.00    $5.00    $600.00    $450.00    $150.00    7    10.17
    Che
y Tomato Salad with soft tofu, shiso & she
y soy vinaigrette    20    $15.00    30.00%    $10.00    $5.00    $300.00    $200.00    $100.00    5    6.78
    Ginger & Leek Fried Rice    25    $10.00    30.00%    $7.00    $3.00    $250.00    $175.00    $75.00    ERROR:#DIV/0!    ERROR:#DIV/0!
    Roasted Summer Sweet Corn with miso butter, bacon & caramelized onions    40    $10.00    30.00%    $7.00    $3.00    $400.00    $280.00    $120.00    6    13.56
    Desserts
    Egg Tarts. ...    20    $12.00    30.00%    $10.00    $2.00    $240.00    $200.00    $40.00    2    6.78
    Soy Milk Pudding. ...    15    $15.00    30.00%    $10.00    $5.00    $225.00    $150.00    $75.00    4    5.08
    Pineapple Tarts. ...    10    $20.00    30.00%    $15.00    $5.00    $200.00    $150.00    $50.00    2    3.39
    Red Bean Cakes    15    $25.00    30.00%    $15.00    $10.00    $375.00    $225.00    $150.00    7    5.08
            $0.00    30.00%        $0.00    $0.00    $0.00    $0.00    0    0.00
    TOTALS    295                    $5,815.00    $3,805.00    $2,010.00
Table d'hote
    Table d'hote menu sales analysis
    01 May 2018 - O1 June 2018
    Menu item    Amount
sold of item    Sales
price of item    Food cost %    Food
cost of item    Portion Contribution Margin of item    Total Sales    Total Food Cost of sales    Total Contribution Margin     Contribution margin %    Popularity Index
    Starters
    hef’s Soup of the evening with Freshly Cut Bread    50    $20.00    30.00%    $15.00    $5.00    $1,000.00    $750.00    $250.00    12    23.26
    Steamed Irish Rope Mussels in a White Wine Sauce with Lemon and Parsley    40    $25.00    30.00%    $20.00    $5.00    $1,000.00    $800.00    $200.00    10    18.60
    Mains
    Baked Salmon Roulade Served on Creamy Mash and a Spinach Cream    35    $30.00    30.00%    $15.00    $15.00    $1,050.00    $525.00    $525.00    26    16.28
    Pan Fried Supreme of Chicken Set on Mash Potatoes with Ratatouille and a Mushroom and Gherkin...
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