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Assessment Questions

Assessment Task 1

Question 1

Three sources are given below:

  1. Interview
  2. Feedback and survey
  3. Consumer base

Question 2

Five elements are given below:

  1. Price
  2. Communication
  3. Help and backup
  4. Quality
  5. Service

Question 3

When designing a menu it is essential to obtain relevant information from consumers as it assists in targeting the consumers and describes the wants of consumers and that information is utilized by the consumers.


Thai – Food preferences:

It includes the following meal or flavor – Tom Kha Kai, Khao pad, sweet and sour.

Preferred service style:

The demand for beef and chicken is very high in Thailand, so a supply shortage is not there, however various people there like to eat rice than meat. The preferred style of serving includes sour and sweet.

Three popular dishes:

Tom yum Goong, tacos and Poutine

French – Food preferences:

It includes a light meal and bread manner taken in dinner like salad or soup and also beef burgundy.

Preferred service style:

It includes French cart service and French banquet service.

Three popular dishes:

Corquet monsieur, bouillabaisse, quiche Lorraine

USA – Food preferences:

Texas barbecue, Apple pie is very famous food and other food items included in their food preference are hamburger, lox and bagel and hominy grits.

Preferred service style:

In this, American style of cuisine is mostly preferred in food service of USA.

Three popular dishes:

Apple pie, American burger, Pizza

Indian – Food preferences:

It includes flavours like sweet, spicy and roasted.

Preferred service style:

The style of humbleness and hospitality show their full esteem for inviting guests for lunch or dinner.

Three popular dishes:

Chicken Biryani, Butter Paneer, Paneer Tikka

Italian – Food preferences:

Seafood, pizza, cheese, and chilli are very famous Italian food preferences.

Preferred service style:

Tray service style, silver service style

Three popular dishes:

Dolce and gelato, Panzanella, Risotto

Question 5

À la carte – To develop or support the brand concept of the restaurant and to mainly satisfy the preferences of the consumer, in this case, the restaurant should change or improve the la carte menu.

Table d’hôte – The easy ways for maximizing the sales of a restaurant includes the menu providing dishes for various purposes, and every meal course has various choices with some static prices.

Bistro style – The significant aspects included in this style are the availability of resources, type of services and food delivery method.

Question 6

Three considerations are given below:

  1. Menu covers design, currency symbol and photography of dishes
  2. Nutritional and operational aspects should be considered while designing the menus.
  3. Costing and designing the menu requirement of consumers and factors of competition should be considered.

Question 7

Commodity 1 tablespoon 1 cup
Egg (60g)
Fruit puree
Meat, uncooked, chopped

Question 9

The food cost alters when the standard portion’s cost is also changed and it describes that cost of food and standard portion are interconnected. For evaluating the food quality, the test of poultry and food item is mainly performed and it is referred to butcher’s test. For finding the ingredients’ cost, the cost of standard portion refers mainly to the number of portion divided by the particular standard recipe. We could also utilize the cutting yield of meat for identifying the cost of portion.

Question 10

Two types of profit margins are:

  1. Net profit margin – In the computation of the margin of net profit, the sum of profit is mainly divided by the total revenue.
  2. Gross profit margin – The process of gross profit margin mainly refers to accurately dividing the net sales from direct expenditures.

Question 12

Seasonal availability and offers could be utilized as the rewards for the restaurant as mainly we could give different varieties to the consumer and also could build the image of the brand in consumer’s eyes and minds and for this, we must update or change the menu yearly.

Question 13

Two advantages are:

  1. Local meal is mainly according to the preferences and demands of consumers.
  2. Utilizing local items in the restaurant mainly give various nutrients and flavour to the food.

Question 14

Country – Japan

Service style – western-inclined food

Question 15

It is the foodservice method at the table mainly with the waiter relocating the dish from the dish of serving to the plate of guests mainly from the left.

Question 16

The purpose of the breakfast buffet is to add comfort and ease to the stay of guests, making the breakfast experience more enjoyable.

Two advantages are:

  1. It gives further quality and variety of food mainly as great choices within the range of budget.
  2. Helps in socializing with the guests for promoting the style of serving.

Question 17

Different service styles are-

  1. Silver service style- in this method dishes are presented & then transferred to the plate of the guest with the help of a fork and service spoon.
  2. American service style- American food service involves neatly plated dishes, which are placed at the table by the kitchen staff on the right-hand side of the guest.
  3. Buffet service style- in this food is displayed on the table and self-service is done.
  4. French service style- it is known as the family service style. In this dishes are ordered and on the table, it is placed with the service implements and plates for the guest to help themselves.
  5. Russian service style- it is known as the sideboard service. On a platter, garnishing is arranged neatly for the host.
  6. Tray service style- Waiters deliver food on trays along with cutleries to guests’ rooms/beds/seats via tray service. In this way, guests order food, which is then neatly portioned and arranged on trays.

Question 18

In European countries, continental food refers to foods and dishes that were traditionally cooked or consumed. There are several continental dishes included on the menu, including Paneer steak, Glazed ham, date & walnut pie, sausage pepper burgers, and crispy calamari rings. Food from the continental region includes French and Italian cuisine.

Question 19

  1. Chilli chicken
  2. Vietnamese dumplings
  3. Diced chicken in black bean sauce
  4. Asian sesame chicken salad

Question 20

  1. A la carte menu
  2. Table d’hote
  3. Kosher menu
  4. Cycle menu
  5. Buffet menu

Question 21

Food Cost = Quantity x Unit Cost


Food Cost = Sales Price: Purchase price


Food Cost % = Food Cost: Sales Price x 100


Food Cost % – Food Cost X Sales Price: 100


Sales Price = Targeted Food Cost Percentage X Food Cost: 100


Sales Price = Food Cost: Targeted Food Cost Percentage x 100


Question 22

Mark-up is the difference between your purchase price and your Sales Price.


If a bottle of wine costs you $10.00 and you sell it for $40.00 then you have a mark-up of $30.00 which equals 300%.


If the mark-up percentage is 200 % and an item costs $20.00 the sales price is calculated as: 100% ($20.00) + 200% ($40.00) = $ 60.00.


If the mark-up for a product is 275% the calculation factor to determine the Sales Price is 2.75.


If the mark-up for a product is 300% the calculation factor to determine the Sales Price is 4.


If a product costs $12.00 and the mark-up is 300%, then the sales price is $36.00.


Question 23

Customer Characteristic Impact on menu planning and menu style
age range based on the age of the people they have different tastes and different eating preferences.  people of young age prefer junk more and people of older age prefer healthy dishes.
buying power according to the economic circumstances, there are changes in the people buying power. If the person is having strong buying power, they did not think to go out and vice versa.
gender similar foods are eaten by women and men. As per the dietary requirements, there can be changes in the taste and methods of preparation.
income level based on the income level there are changes in the menu planning and its style. If the person is having strong income level they did not think to go out and vice versa.
social and cultural background people from different social and cultural background eats a different kind of good. Some are vegetarian and some are not vegetarian.

Question 24

  1. Pacific rim flavors
  2. Meat pies
  3. Vegemite

Question 25

It is defined as the total guest percentage who is choosing given items of foods from the alternative list. When designing the menu and while menu items are forecasted it is important to calculate the popularity index.

The formula which is used for calculating the popularity index is= specific items sold total number/ item sold total number

Question 26

Based on a specific year’s overall revenue, the sales index calculates the percentage difference between that year’s total revenue and the base year’s revenue.

Question 27

  1. Polls and surveys
  2. By using the social channels
  3. Through live chat rooms
  4. Feedback can be monitored

Question 28

For calculating the cost per unit or purchase price of each ingredient price list and supplier can be used.

Question 29

Customer surveys are conducted to collect the feedback of consumers. It can help to know the needs and preferences of the customers and make changes according to their preferences.

Question 30

  1. Establishment name
  2. Menu courses
  3. Price
  4. Name of dish
  5. Description of dish

Question 31

Cyclical À la carte – Event Function – Menu
Wedding reception function menu
Prison cyclical menu
Fast food restaurant that serves Mexican cuisine a la carte menu

Question 32

By the seasonal product and commodities, the content of the menu is influenced. According to the separate or season inclusion changes can be done.

Question 33

  1. Liaisons
  2. Mirepoix
  3. Mise en place
  4. Brigade
  5. Bain Marie
  6. Nappe consistency

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