Question 1

List 3 sources of information you can use in your workplace to obtain information on customer profile
and food preferences:
Source of information
1.usage of statistics.

2.Questionnaires and surveys.

3. Ask customers directly.

Question 2
What are the service style(s) and cuisine(s) used in your workplace? List all that apply and list menu
examples which are used for each service style or type of cuisine used:
Cuisine Service Style Menu examples
First course 
Table dish to (family service:
1. Indian cuisine simple method of service, dishes  Chicken tikka drumsticks 
served on table and allowed
guest to select and serve them  Chat plate aloo ( fried spicy
self. potatoes with chive cream
sauce) 

 Soup of
the day( Carmelized onion soup)

Main course 
 All dishes are served with rice.

 Chicken supreme with peach

sauce 

 Pickerel fillet with shrimps and

white butter.

 
Desserts 

 Hot gulab jamun 

 Sweet rasmalai (cold) 

 Rabdi jalebi

British cuisine A la carte ( English service) Entry

platter to plate service.
 Chicken and mushroom puff pie.
  Steak cut onion rings

 Scotch egg with curry mayo

Main course!

 Slow cooked fillet of trout paired

with charcoal potatoes and
pickled cucumber with brown
butter mayonnaise 

 Curried cottage pie with steamed

vegetables

 Sweet and sour chicken (deep

fried chicken with sweet and
sour sauce)

Desserts

 Custard crumble tart

 Arctic rolls( vanilla ice cream

wrapped in sponge cake
with raspberry sauce)

 Sticky toffee pudding with warm

custard.

Entry
Modern Australian cuisine Buffet service
 Salmon blini with tomato salsa
and cream fraiche 

 Mini pumpkin tart ( savoury

tart garnished with feta)

 Main course: 

 Potato roasted  with

mushroom and cream sauce.

 Grilled chicken with grain

salad and mayonnaise 

 Butter paneer with steamed

rice topped with bread
  Desserts: 

 Fresh fruit platter 

 Mini meringue topped with

whipped cream and
blueberries 

Mini cheesecake

Greek cuisine A la carte ( English service) Entry

 Cheese saganaki with sweet and

sour dip( cheese fried in pan)

 Spanakopita( filo pastry of

spinach, feta, onion and eggs)

 Calamari with sauce( deep fried

squid)

Main course

 Pastitsio(baked pasta with

sauce and ground beef)

 Moussaka with mushroom

sauce

 Lachanorizo( cabbage with rice)

Desserts

 Baklava( served with soup and

honey)

 Galaktoboureko(custard
between layers of filo)
Question 3
Complete the following yield tests, calculating the Net yield per Kg and the net portion cost for each
commodity based on the net cost per Kg and the portion size per kg provided.
Commodit Trimming Net Yield/ Portions Net Portion
y $ / kg s kg Net cost/kg /kg Cost/ $
Vegetables
Beans 2.95 16% 2.478 3.51 0.100 0.351
Broccoli 4.85 24% 3.686 6.38 0.100 0.638
Carrots 1.40 16% 1.176 1.67 0.100 0.167
Cauliflower 5.75 22% 4.485 7.37 0.100 0.737
Kohlrabi 4.28 32% 2.910 6.29 0.100 0.629
Spinach 10.60 18% 8.692 12.93 0.100 1.293
Onions 2.45 14% 2.107 2.85 0.050 0.142
Meat
Sirloin 16.80 26% 12.432 22.70 0.280 6.356
Loin of
14.80 14% 12.728 17.21
Pork 0.250 4.302
Leg of
8.90 27% 6.497 12.19
Lamb 0.250 3.047

Question 4
How would the profit margins and menu type differ in a fine dining establishment compared to a bistro
or pub?
What would be cost factors you would need to consider for each of these operations?
Bistro , Pub Fine dining establishment
Menu type and Margins Menu type and Margins
The menu type and margins in bistro or pub are:  The menu type and Margins in fine dining
are: 
 The bistro or pubs consider quick service. 
 Fine dining follows particular cuisine
 In these establishments no particular skills and design. 
are required for staff. 
 Special skills need to be considered
 Bistros consist casual environment with in preparations in fine dining. 
small foods and drinks. 
 The fine dining considers a la
carte or table. 
 There are more margins in bistro and pub. 
 Fine dining establishments involves
 Menu items start at low price technique and presentation. 

 Margin is comparatively less as

compared to pubs and bistro.
 Cost Factors Cost Factors

The cost factors need to be considered for bistro The cost factors need to be considered for
and pub are:  fine dining establishments are: 

 Food cost of such establishment consider  Food cost is expensive in fine dining

cheaper due to simplicity of dishes.  establishments. 

 In these operations labour cost is less as  There is more labour cost as

compared to fine dining.  compared to bistro and pubs. 

 The cost for setup and maintenance is cheap  The cost for setup and maintenance
in bistro and pubs.  is expensive in
these establishments. 
 These establishments have higher revenue
due to fast services, time and customer  These establishments are expensive
turnover in selling dishes. It depends on
various cuisines.

Question 5
Go to the Sydney markets website www.sydneymarkets.com.au and provide an overview of the
fruit and vegetables in season relevant to the month you are undertaking this assessment. Select
3 seasonal recipes from the recipe section on that site which could be used for a seasonal 3-
course menu:
Fruit and Vegetables in Season

Fruits and vegetables in winter season: ( June, July and august)

Fruits: apples, avocados, custard apples, pears, kiwifruit, banana, dates, strawberries,
passionfruit, pomelo.

Vegetables: onions, cauliflower, potato, sweet potato, spinach, celery, cabbage, carrots,
broccoli, pumpkin, beetroot.

Recipes

Seasonal recipes:
 Spiced cauliflower, carrots and pomegranate salad( main course)
 Sauted winter greens( side dish)
 Vegan lentil and vegetable soup( entrée)
 Poached spiced apples( dessert)
Question 6
Go to the Australia Tourism website http://www.australia.com/en/things-to-do/food-and-wine/the-
best-halal-restaurants-in-australia.html, select 3 restaurants from 2 different states (then click in each
on “view more information”) and create 3 different ethnic menus from the different dishes offered by
restaurants which provide a link.
Restaurant 1 Restaurant 2 Restaurant 3
Menu 1 Menu 2 Menu 3
Moroccan Potato Cakes Filled With 1.Satay chicken
Goats Cheese And Penut. sticks with cucumber,
Grilled Merguez Sausage With Roasted red onions and satay
1. Mixed Grill Platter  Tomato Jam  sauce (grilled
skewers of succulent
Char grilled Lamb Shish, Chicken Shish and Kofta served with Spiced Lamb Kebab With chicken marinated in
Rice, own freshly baked Turkish Bread and a Side Salad. a distinct Malaysian
Fragrant Rice. 
1.Mecca Bah Meat Platter (for 2 flavour, served with
2. Adana Iskender (Named after Alexander the Great's peanut sauce,
favourite meal) Spiced Ground Lamb roasted with Char people) Short beef ribs, skewer
of lamb and chicken, pilaf rice, cucumber
grilled Red Capsicum served over buttered layers and Spanish onions
of Croutons, topped with Fresh Tomato Sauce, dressed with Lebanese flat bread, garlic sauce
and bone marrow. . 
a Creamy Yogurt toppings.
  2.Roti naan:
2.Marinated Grilled Octopus crispy and flaky
3. Vegetable Casserole, Mushroom, Eggplant, tomatoes,
(seasonal availability) served Malaysian flat bread
Onion,
white radish, mixed greens, garlic freshly made served
sauce, onion, coriander and with
broccoli. Malaysian chicken
curry or spicy tender
3.Mecca Bah Antipasto Platter: beef rending.
baba ghanoush, labna, harissa  
olives, Lebanese flat 3.Laksa: delicious
bread, Mediterranean artichoke, noodle in a rich and
smoked salmon and sliced pastrima. spicy coconut curry
soup combined with
chilli, coriander, lemo
ngrass, and galangal
and shrimp paste.

Question 7
Go to the following 2 websites and identify 6 different trends for food and beverages in Australia for
2016:
http://ausfoodnews.com.au/2015/10/21/top-global-food-and-drink-trends-for-2016.html
6 different trends for food and beverages in Australia for 2016 are:
1. less processed foods more natural.
2.matching food with exercise programme.
3.Single meal portions.
4.apperence is everything.
5.Sustainable practises will be necessary.
6.matching diet with DNA.

https://foodmag.com.au/clean-eating-to-be-the-major-food-and-beverage-trend-in-2016/
1.Many consumers don’t need products that are free from gluten, wheat and dairy, but are
demanding them anyway, as they believe them to be healthier. Industry has little choice but
to respond and the recent surge in mainstream gluten free products has been incredible.” 
 2.In outlining the emerging trends for 2016, Williams believed that health-conscious
consumers that reduced their consumption of meat are having a major impact on new
product activity. 
3.The combination of shared health, sustainability and animal welfare concerns
are changing the technological handling and development of alternative protein sources
and animal-friendly treatment.
 4.Established food processing practices that have been around for centuries are in the
spotlight. They bring with them a natural and authentic image to counteract some of
the negative perceptions of heavily processed foods.
 5.Changes in children’s diets have also affected food trends over the past year, as they are
encouraged to consume fusion smoothies and vegetable pastas which further indicate a
possible growth in vegetable consumption amongst adults.
Question 8
Customer characteristics vary according to a wide range of factors. Give general examples of
how each of the following characteristics will impact on your planning of menus and menu
styles in an establishment:
Customer Characteristic Impact on menu planning and menu style
 age range It does effect because different age
group people have different eating choices
so the owners must take that in the mind before
planning the menus and menu style because
they will have customers from every age group

buying power The buying power impact on menu planning and

menu style as the buying power depends on
customer spending, affordable menu and the
location of eatery.

gender The wide range of activities and

important responsibilities involved with feeding
the family has historically been delegated to the
women of the household. Both genders prefer to
come to the restaurants but according to
majority is of menus.

income level The factor to consider when planning your menu

meals is how much money you must spend.
Quicken lists 15 percent of a person’s income as
the typical amount budgeted for food.

social and cultural background

Social and cultural background impact on menu
planning and menu style as different culture have
different cuisine and it depends on area that which
culture people more live near and choices of menu
are according to culture.

Question 9
Design a customer questionnaire which you can use to evaluate the following types of menus for your
practical assessment.
The questions need to be clear and objective. The questions must be rated from e.g. 1-5 (1 is poor/5 is
excellent). Allow a space at the end to permit customers to comment.
Remember, the aim of your questions is to obtain valid feedback and to enable you to make
improvements to your menus.
 à la carte
 buffet
 cyclical
 degustation
  ethnic
 set
 table d’hôte
 seasonal

FEEDBACK FORM – RESTAURANT

We would appreciate you taking the time to complete the following feedback form. Please
circle the selection 
Name of venue:

FOOD:

size of Menu :  Too small too large just right

Comments:

distribution of dishes on menu: 

Need improvement:  Excellent average Good

Comments:

Presentation:  Excellent Average Good

Comments:
Value for money:   Excellent Average Good

Comments:

Choice:  Excellent Very good Good

Comments:

facility to understand our menu:   Excellent Very good Good

Comments:

Questionnaire: 
1.Does the menus have a sufficient selection of healthy choices? 
2.What did you like best about our presentation Menu? 
3.What did you not like about our Menu? 
4.What is your satisfaction with the first impression from our Menu ? 
5.What you recommend about menu and price?
Other comments: