Assessment matrix

Work Written Oral

Projects Questions Questions
Element 1: Plan for food service production
1.1 Plan menu for specific 1 1, 2, 3 1
event/occasion including
resources

1.2 Determine quantities required for 1 4, 5, 6 2

food items as per standard recipes

1.3 Order products required from 1 7, 8,9,10 3

suppliers with specifications for
products

Element 2: Prepare and produce food items for food service

2.1 Set up kitchen for food service 2 11, 12 4
2.2 Determine service style to suit 2 13, 14. 5
operation 15,16
2.3 Hold and store products for food 3 17,18,19 6
service
Element 3: Establish concept, theme and format of event
3.1 Meet both customer needs and
expectations in accordance with
organization standards, policies and 7
4
procedures and within acceptable time
frames

3.2 Develop an overall event concept,

theme, and format which reflects key
objectives agreed upon 8
5
customer/s and/or key
stakeholders

3.3 Identify logistical requirements of

overall concept, theme and 6 9
format
Glossary

Term Explanation

A la carte French: from the card/menu

Bain Marie A French term: a holding device used to keep hot
foods hot for service and display
Barrier to Anything that interferes with the communication
communication process
Cross contamination The result of transferring bacteria/contamination from
one area/item to another
Cryovac A commercial, trade-marked process where meat is
sealed in plastic bags and the air is removed by a vacuum pump
to inhibit bacterial growth and increase shelf life

FIFO First In – First Out: standard method of stock rotation

for food
FSP Food Safety Plan or Program

Finger Food Small food items designed to be eaten by guests who

are standing up using the fingers as opposed to using cutlery

Flambeing Flaming of dishes using alcohol as part of gueridon

service
Garnish An edible decoration used to enhance the overall
presentation of a menu item

Gueridon service Tableside service and or cookery – a fine dining

option

MICE Meetings, Incentives, Conventions and Exhibitions

Menu Item A dish listed on the menu

Mise en place (French) To put in place; to get things ready

Plating Placing food onto plates in the kitchen ready for
service

Potentially hazardous Food known to be commonly associated with food

food poisoning outbreaks; it is usually high protein, high moisture and
low acid food. Also known as High risk food‘ or Potentially
dangerous food‘

Re- thermalisatrion Re-heating

Retailers Businesses that sell to the public

SOP Standard Operating Procedure

Service a la francaise Family (French) service: food served in large dishes to

guest table and guests serve themselves from these dishes

Service platforms Items used as a base for food presentation

Silver service The use of silver service gear (spoon and fork) to serve
food from salvers/platters to guest plates at the table

Standard Recipe The recipe (ingredients and method) which has been
approved by the venue as being the mandatory way to prepare a
menu item

Table d’hote French: Table of the host. Set menu

Temperature danger The temperature range in which bacteria multiply

zone most rapidly: 5°C - 60°C

Thawing food Defrosting food

The pass A location in the kitchen where orders are placed by

wait staff and plated meals are handed over to wait staff for
service
Vermin Pests, such as insects and rodents

Wholesalers Businesses that sell to other businesses/the trade

Working dirt The dirt generated as a result of undertaking your

normal food-related duties for a shift. It does not refer to dirt from
a previous shift or day
ELEMENT 1: PLAN FOR FOOD SERVICE PRODUCTION

1.1 Plan menu for specific event/occasion including resources

Introduction

A key requirement in organizing food service operations is to plan the menu to be prepared and served.

This section explains why this stage in the planning process is so important, presents examples of a
range of occasions, which may need a menu to be prepared, names people who you may involve in
menu planning, and identifies basic menu options/types.

The importance of planning the menu

A menu is a list of the dishes, which will be offered for a particular service session. It is the basis

of planning and control mechanism for all food sessions.

Everything that happens in the kitchen and in terms of food production and food service flows from and
is based on the dishes listed on the menu.

It is important to plan menus for every food service and/or event/occasion in order to:

• Meet customer expectations – and satisfy any identified needs of the customer (especially for
functions and special events) which may relate to:
o Religious needs

o Dietary and health-related needs

o Cultural requirements

o Age-specific preferences – especially for children and the elderly

o Identified gender-related preferences

• Provide a basis for placing orders with suppliers – for the food/ingredients required

• Check the required ingredients are available – or are in season‘

• Verify the venue has sufficient and necessary equipment (physical resources) to produce the menu
items – different dishes/cooking methods require different cooking equipment. There is a need
to avoid cooking all dishes using the same cooking style and piece of equipment

• Confirm the dishes can be effectively and efficiently served to customers – after the food has been
prepared/cooked

• Ensure staff (human resources) can produce the required menu items – which may relate to their
experience, the need to practice dishes, the necessity to provide training and/or the need to
employ sufficient numbers of workers
• Generate standard recipes for all identified dishes – see next section

• Make sure the food cost for the menu is acceptable – in accordance with venue requirements and
(where applicable – such as for functions) customer constraints

• Include local ingredients – to support the local area and promote local products

• Balance the menu – there is commonly a need to balance a menu in terms of achieving an
appropriate blend of:
 Primary ingredients

 Cooking styles

 Textures

 Tastes

 Colors

 Nutrition

 Salads and vegetables

 Sauces

 Choices available between courses.

Examples of occasions requiring a menu to be prepared

You may be asked to plan menus to address the needs of a variety of different requirements such
as:

• Normal day-to-day operation of food outlets in the venue.

These operations may cover a range of traditional and/or modern dining/food options such as:
o Dining rooms – standard, themed, fine dining
o Bistro
o Café
o Take away
o Rooms service
o Breakfast, lunch, dinner
o Morning tea, afternoon tea and supper

• Specific occasions – these may include:

o Functions – for small or large groups (such as birthdays, wedding receptions, private parties,
cocktail parties)
o Events – including catering required to support MICE

o Religious festivals and events

o Cultural festivals and events

o Ceremonial occasions.

People to involve

You will be required to liaise with the following people from time-to-time when planning menus:

• Management – to ensure you meet the requirements of the business in terms of:
o The direction they want the business to take and the image of the property
o Pricing and profit

• Clients – these are the people who are booking/paying for functions, events and special occasions in
order to:

o Determine their needs

o Identify guest numbers
o Establish dates and service times

• The Marketing department of the venue – with reference to:

o Identifying advertising and promotion that has been done (or is to be undertaken) regarding
food available

o Feedback obtained from customers regarding satisfaction with dishes, complaints and
compliments as well as requests and suggestions for menu items

• Other kitchen staff – who should be involved to:

o Allow you to benefit from their experience

o Inform you of relevant issues regarding suggestions and options for

dishes

o Assist with supporting activities – such as ordering food/supplies, creating standard

recipes, basic food preparation

• Food service supervisor – this person is in-charge of waiting staff and they may be involved to
ensure waiting staff are able to properly serve the food which Is going to be prepared

• Nominated specialist consultants – these may include:

o Dieticians
o Health and medical practitioners
o Religious personnel.
Basic menu options
There are several industry-wide menu options (types of menus) you may be asked to prepare.

A la Carte menus

A la Carte is the term used for a menu that has individually priced dishes.

Dishes on a à la Carte menu are divided into courses such as entrées, salads, mains and desserts.

A la Carte is a French term and means from the card/menu‘.

Table d’hôte menus

A table d‘hôte menu is a menu that has a set price for a number of courses. Table d‘hôte‘

is a French term and means “table of the host”.

It is often referred to as a set menu.

Most menus for functions and events are table d‘hôte/set menus.

All courses are included in the one set price and must be paid for by the guests even if they do
not eat every course.

A typical set menu may have two to four choices of an entrée, two to four choices of a main and
two choices of a dessert.

Cyclical menus

A cyclical menu is one where the menu repeats on a cyclical basis, say every week or two
weeks.

They are frequently used in hospitals.

They are set menus where (for example) the menu is different for every day of the week but at
the end of the cycle, the same menu is repeated.
Special needs menus

Some venues develop menus for certain dietary, religious or cultural needs.

Special cultural groups may include any ethnic, cultural or religious groups with special dietary
requirements or sanctions, such as:

• Kosher
• Halal
• Vegetarian
• Hindu.

Other special dietary requirements can relate to health issues, allergies and/or lifestyle preferences and
may include:

• Vegetarian
• Vegan
• Modified sodium or potassium
• Low-fat or low-cholesterol
• Lacto-ovo
• High-fibre
• Gluten-free
• High or low-energy
• Diabetic
• Modified texture
• High or low-protein
• Food exclusions for allergies and food intolerance
• Food exclusions related to specific medications
• Contemporary eating regimes and trends, such as:
o Macrobiotic
o Liver cleansing and elimination
o High or low carbohydrate.

Children’s menus

The Children‘s menu is designed specifically for children. It

features:

 Dishes known to be popular with children

 Language appropriate to children
 Smaller serve sizes.

Buffet menus

This is very popular food service option and often used at functions.

Items are prepared in advance and displayed on common tables (tables available to everyone) for
perusal and selection by customers.

Menu usually offers all items at the one set price with children often receiving a reduced
rate.

Guests are generally allowed to eat as much as they want.

Menu items can include soups, hot and cold entrees, cold and hot meats, salads, vegetables, seafood,
deserts, with tea and coffee.

Buffets are usually self-service with waiting staff replenishing food, and clearing plates, from
the buffet and guest tables.