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Overview

Framework:
RQF
Level:
Level 2
Unit No:
R/505/4390
Credits:
3
Guided learning hours:
24 hours

Assessment Guidance

Portfolio of Evidence

Unit Learning Outcomes

1

Know factors to be considered when planning a menu.

Assessment Criteria

  • 1.1
    Describe styles of menus and menus for different occasions within the hospitality industry.
  • 1.2
    Describe factors that impact on menu planning.
  • 1.3
    Identify the information that must be included in a menu.
  • 1.4
    Define culinary terms used in menus.
  • 1.5
    Identify possible allergens in menu dishes.

2

Know how to calculate cost of menus and portions.

Assessment Criteria

  • 2.1
    Identify costs to be included when costing menu items.
  • 2.2
    Explain the difference between fixed overheads and variable costs with examples.
  • 2.3
    Define the terms gross and net profit.
  • 2.4
    Describe how the selling price of menu items is set to achieve a net profit.

3

Be able to plan and cost menus for given situations.

Assessment Criteria

  • 3.1
    Plan menu for given situation.
  • 3.2
    Identify ingredients required for production of menu items.
  • 3.3
    Calculate quantities required for given numbers of guests/dishes required.
  • 3.4
    Cost individual portions of menu items.
  • 3.5
    Determine selling price of individual menu items based on cost and other given factors.

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