Project 1 Instructions S

(File upload)
Note: this Activity forms the basis of Projects 2 and 3 and Role Plays 1 and 2.

General learner instructions

You are required to provide a written report with evidence attached that proves you have identified and
evaluated the food preferences of customer groups with differing characteristics so you can use this information
to inform future recipe planning decisions.

To do this you are required to:

 Read the Scenario below, choose one Option only and use it as the basis for your Project.
 Provide a comprehensive description of the dining facility that is the focus for this Activity – see
Scenario below.
 Identify and describe three (3) different customer groups that currently use the dining facility – such as,
but not limited to, businesspeople, athletes, children, young people, older people, international tourists,
people from a certain socio-economic group or people from a certain cultural or religious group.
 Apply two (2) methods of capturing information on the food preferences of the groups you have
identified.
 Provide evidence, and the results of, research undertaken with each of the three customer groups to
capture their food preferences.
 Identify and evaluate the food preferences of the three customer groups so you can use this information
to inform future recipe planning decisions (in Project 2).

Context of assessment

During the assessment, the assessor will review your submissions and make notes on the Project Checklist.

You are advised to review this checklist to check your understanding of what the assessor will be looking for
when they review your submission.

You may reference the learning content for this unit and/or conduct additional research.

Criteria for success

You must complete all tasks and demonstrate an understanding of required competencies in the Project
Checklist. All documents must be completed in full and to the required standard.

You need to achieve a result of ‘Satisfactory’(S) for each task to receive the final assessment outcome of
‘Competent’ (C).

Where you are marked as ‘Not Yet Satisfactory’ (NYS) for any task, the final assessment outcome will be ‘Not
Yet Competent’ (NYC). In such cases, you will be provided with an opportunity to repeat the assessment at a
later date.

Once you have read and understood the instructions, click submit to continue.

Scenario

Option 1 (Choose one only)

You are the Manager of the dining and function facility at a Training Institute (the one where you are now
studying) and the Board have approached you and expressed their concerns about the performance of that
facility.

They are concerned about:

 Falling patronage over the past six to nine months which has caused a corresponding fall in sales.
 Declining profits based not only the falling sales but also an unacceptably high food cost percentage.
 Comments they have received about a lack of choice on the menus.
As part of the discussion the Board have directed you to undertake some market research to identify and
evaluate the food preferences of the customers that currently use that facility.

They then want you to use the information you obtain to develop new recipes and menus for the facility (Project
2).

Option 2 (Choose one only)

For the hospitality venue where you work, or another venue to be approved in advance by your Assessor, you
have just taken on the role of Restaurant and Function Manager.

Management have sacked the previous Manager because they were unimpressed with decreasing patronage and
falling sales over the past 6 to 9 months, and unhappy about unacceptable and rising food cost percentages.

They want you to fix both these problems as well as address comments they have heard regarding the lack of
choice on the menus.

To address the problems, they have directed you to undertake some market research to identify and evaluate the
food preferences of the customers that currently use that facility.

They then want you to use the information you obtain to develop new recipes and menus for the facility (Project
2).

Customer 1

Name and Age John, 28

Gender Male

Location/where do they live? Urban area

How much they willing to spend? Moderate

Ethnic origin American

Occupation Marketing Executive

Food preferences Healthy options, vegetarian dishes, international

flavors
Customer 2

Name and Age Sarah, 35

Gender Female

Location/where do they live? Suburban area

How much they willing to spend? Affordable

Ethnic origin Canadian

Occupation Stay-at-home mom

Food preferences Kid-friendly meals, comfort food, simple and quick

recipes

Customer 3

Name and Age Emily, 42

Gender Female

Location/where do they live? Suburban area

How much they willing to spend? High

Ethnic origin Australian

Occupation Fitness Trainer

Food preferences Food Preferences: Clean eating, lean protein, gluten-

free options, superfoods

Customer 4

Name and Age Robert, 70

Gender Male

Location/where do they live? Rural area

How much they willing to spend? Moderate

Ethnic origin British

Occupation Retired

Food preferences Traditional recipes, home-cooked meals, comfort food

Dish names

Here are 15 ideas for dishes or food production ranges based on customer profiles and preferences:

1. Mediterranean Bruschetta

2. Grilled Salmon with Lemon Butter Sauce

3. Classic Tiramisu

4. Antipasto Platter with Assorted Cured Meats, Cheeses, Olives, and Marinated Vegetable

5. Herb-Roasted Chicken

6. Mini Dessert Shots

7. Creamy Butternut Squash Soup with Crispy Sage

8. Baked Chicken Parmesan with Marinara Sauce, served with Spaghetti and Garlic Bread

9. Mushroom risotto with Truffle oil

10. Seared Scallops with Cauliflower Puree and Truffle Oil

11.Grilled Beef Tenderloin with Roasted Vegetables

12.Chicken Curry with Rice

Project Checklist
Project 1
Project tasks S NYS Comments
 

1. Provided a comprehensive description of the dining facility  

a. Named the business and/or the dining facility.
b. Identified seating capacity.
c. Gave opening days and hours.
d. Named cuisine style/s featured at the facility.
e. Identified and included one copy of each menu style used at the
facility (such as à la carte, table d’hôte, buffet, degustation,
cyclical).

f. Described the food service styles used at the facility (such as

plated, silver service, semi-silver service, buffet, gueridon).

g. Identified fixed equipment available in the kitchen.

h. Gave average sale per person for a nominated recent period

providing source figures for this calculation.

i. Identified current food cost percentage providing source figures

for this calculation.

j. Named current most and least popular menu items.

k. Named most and least profitable menu items.

l. Named ‘signature dish’ of the facility (where applicable).

m. Included copy of three menus currently in use at the facility.

2. Identified and described first of three different customer S NYS Comments
groups that currently use the dining facility  

a. Named Group 1.
b. Provided demographic and other characteristics of Group 1 (age,
gender, location, significant cultural or race-related
characteristics, plus any other social or lifestyle factors that
make group unique).
c. Put forward reasons why it was thought Group 1 visited the
facility.
3. Identified and described second of three different customer S NYS Comments
groups that currently use the dining facility  

a. Named Group 2.
b. Provided demographic and other characteristics of Group 2 (age,
gender, location, significant cultural or race-related
characteristics, plus any other social or lifestyle factors that make
group unique).
c. Put forward reasons why it was thought Group 2 visited the
facility.
4. Identified and described third of three different customer S NYS Comments
groups that currently use the dining facility  

a. Named Group 3.
b. Provided demographic and other characteristics of Group 3 (age,
gender, location, significant cultural or race-related
characteristics, plus any other social or lifestyle factors that make
 group unique).
c. Put forward reasons why it was thought Group 3 visited the
facility.
5. Applied first of two methods of capturing information on the S NYS Comments
food preferences of identified groups  

a. Included blank copy of surveys or questionnaires distributed or

made available to Group 1, Group 2 and Group 3.
b. Asked sufficient and suitable questions on each of the three sets
of surveys or questionnaires to enable identification of most and
least popular menu items.
c. Asked sufficient and suitable questions on each of the three sets
of surveys or questionnaires to solicit suggestions for new menu
items.
d. Asked sufficient and suitable questions on each of the three sets
of surveys or questionnaires to solicit suggestions for items to
remove from menus.
e. Asked sufficient and suitable questions on each of the three sets
of surveys or questionnaires to elicit input about any causes of
dissatisfaction with the food.
f. Asked sufficient and suitable questions on each of the three sets
of surveys or questionnaires to elicit input about any causes of
dissatisfaction with the venue or the service delivered.
g. Asked sufficient and suitable questions on each of the three sets
of surveys or questionnaires to solicit feedback on why
customers were not using the facility as much as previously.
h. Asked sufficient and suitable questions on each of the three sets
of surveys or questionnaires to elicit input on portion sizes.
i. Asked sufficient and suitable questions on each of the three sets
of surveys or questionnaires to elicit input about preferred menu
types.
j. Asked sufficient and suitable questions on each of the three sets
of surveys or questionnaires to elicit input about preferred
number of courses on menus.
k. Asked sufficient and suitable questions on each of the three sets
of surveys or questionnaires to elicit input about pricing
preferences or ranges for menu items.
l. Included at least ten (10) completed copies of surveys or
questionnaires from Group 1, Group 2 and Group 3.
6. Applied second of two methods of capturing information on S NYS Comments
the food preferences of identified groups  

a. Included video evidence of asking at least ten (10) customers

questions face-to-face (where applicable).
b. Included suitable evidence of other method of capturing
information on the food preferences of the groups (as agreed
with Assessor where video evidence not supplied).
c. Included copy of questions asked to Group 1, Group 2 and
Group 3.
d. Asked sufficient and suitable verbal questions for each group to
 enable identification of most and least popular menu items.
e. Asked sufficient and suitable verbal questions for each group to
solicit suggestions for new menu items.
f. Asked sufficient and suitable verbal questions for each group to
solicit suggestions for items to remove from menus.
g. Asked sufficient and suitable verbal questions for each group to
elicit input about any causes of dissatisfaction with the food.
h. Asked sufficient and suitable verbal questions for each group to
elicit input about any causes of dissatisfaction with the venue or
the service delivered.
i. Asked sufficient and suitable verbal questions for each group to
solicit feedback on why customers were not using the facility as
much as previously.
j. Asked sufficient and suitable verbal questions for each group to
elicit input on portion sizes.
k. Asked sufficient and suitable verbal questions for each group to
elicit input about preferred menu types.
l. Asked sufficient and suitable verbal questions for each group to
elicit input about preferred number of courses on menus.
m. Asked sufficient and suitable to elicit input about pricing
preferences or ranges for menu items.
7. Identified and evaluated the food preferences of the three S NYS Comments
customer groups  

a. Listed three most popular and least popular menu items for
Group 1, Group 2 and Group 3.
b. Listed three most popular suggestions for new menu items for
Group 1, Group 2 and Group 3.
c. Listed three most popular suggestions for removal of menu items
for Group 1, Group 2 and Group 3.
d. Listed three biggest causes of dissatisfaction with the food for
Group 1, Group 2 and Group 3.
e. Listed three biggest causes of dissatisfaction with the venue or
the service delivered for Group 1, Group 2 and Group 3.
f. Listed three biggest reasons why customers from Group 1,
Group 2 and Group 3 were not using the facility as much as
previously.
g. Listed three leading suggestions regarding portion size from
Group 1, Group 2 and Group 3.
h. Listed three main preferences for menu types from Group 1,
Group 2 and Group 3.
i. Listed three main preferences for course numbers from Group 1,
Group 2 and Group 3.
j. Presented information about pricing preferences or ranges for
menu items for Group 1, Group 2 and Group 3.
Learner feedback

Assessment outcome: Competent 

Not Yet Competent 

Assessor signature

Assessor name

Date

Final comments