Check attachment 23-SITHKOP002 Student Assignment 2-Part B- Page 57,58,595 Menus to be created....

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Check attachment 23-SITHKOP002 Student	Assignment 2-Part B- Page 57,58,595 Menus to be created. Cuisine - Fusion Asian. Check file for details.Appendix A and B needs to be completed for each Menu in worksheets provided.Part F- Page 59Assessment 3 - ProjectPart A- Page 60,617 Day cyclical menu for aged care.Part D- Revised menu based on customer feedback - 67Appendix A and B needs to be completed for each Menu in worksheets provided.Trainers Assessment Resource Version: 4.0       Acumen 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 ................................................................................................. 4  Purpose ........................................................................................................................ 4  Unit description ......................................................................................................... 4  Key competencies ................................................................................................... 4  Foundation skills ........................................................................................................ 4  Performance evidence .......................................................................................... 5  Knowledge evidence ............................................................................................. 6  Assessment Conditions ............................................................................................ 6  Pre-requisites .............................................................................................................. 7  Terminology used ..................................................................................................... 7  Completing the assessments/Expectations ...................................................... 7  Assessment ................................................................................................................. 7  Summary of assessment methods and tasks .................................................... 7  Instructions: ................................................................................................................. 8  Required resources .................................................................................................. 8  Reasonable adjustment ......................................................................................... 8  Plagiarism policy ....................................................................................................... 9  Academic appeals ................................................................................................. 9  Reassessment process..........................................................................

Insha · Accepted Answer

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
	Cherry Tomato Salad with soft tofu, shiso & sherry 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 Sauce	40	$40.00	30.00%	$20.00	$20.00	$1,600.00	$800.00	$800.

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