Elements describe the essential outcomes of a unit of competency.
Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.
1. Identify customer preferences.
1.1 Identify current customer profile for the food business.
1.2 Analyse the food preferences of the customer base.
2. Plan menus.
2.1 Generate a range of ideas for menus for dishes or food production ranges, assess their merits and discuss with relevant personnel.
2.2 Choose menu items to meet customer preferences.
2.3 Identify organisational service style and cuisine and develop suitable menus.
2.4 Include a balanced variety of dishes or food production items for the style of service and cuisine.
3. Cost menus.
3.1 Itemise all proposed components of the included dishes or food production items.
3.2 Calculate portion yields and costs from raw ingredients.
3.3 Assess cost-effectiveness of proposed dishes or food production items and choose menu items that provide high yield.
3.4 Price menu items to ensure maximum profitability.
4. Write menu content.
4.1 Write menus using words that appeal to the customer base and fit with the business service style.
4.2 Use correct names for the style of cuisine.
4.3 Use descriptive writing to promote the sale of menu items.
5. Evaluate menu success.
5.1 Seek ongoing feedback from customers and others and use to improve menu performance.
5.2 Assess the success of menus against and customer satisfaction and sales data.
5.3 Adjust menus based on feedback and profitability.
This section describes the skills and knowledge required for this unit.