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SELF STUDY GUIDE
SITHKOP015
Design and cost menus
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Version Number: v1 Unit Code: SITHKOP015
Duke College (DC) CRICOS ID: 02564C RTO ID: 90681
1. EVALUATE MARKET TRENDS AND IDENTIFY TARGET MARKETS
1.1 IDENTIFY CURRENT CUSTOMER MARKET BASED ON PAST AND CURRENT SALES PERFORMANCE
Website title: How to find your ideal customer with target market analysis?
Website Link: https://www.bigcommerce.com/articles/ecommerce/target-market-analysis/
Explanation: Objectives for Determining Your Target Market
1.2 ANALYSE CURRENT CUSTOMER PROFILE AND FOOD SERVICE PREFERENCES
Website title: Demographic
Website Link: https://instapage.com/blog/demographic-segmentation
Explanation: Demographic segmentation variables and examples.
Website title: Non-verbal communication skills
Website link: https://www.business.qld.gov.au/running-business/marketing-sales/sales/skills/nonverbal
Explanation: Non-verbal communication skills examples.
1.3 SOURCE INFORMATION ON CURRENT AND EMERGING FOOD SERVICE TRENDS AND
CUSTOMER PREFERENCES
Website title: How to conduct restaurant market research?
Website link: https://resources.pollfish.com/market-research/how-to-conduct-restaurant-marketresearch-like-a-pro/
Explanation: Market research.
1.4 EVALUATE MARKET TRENDS FOR RELEVANCE TO ORGANISATIONAL SERVICE STYLE AND
CUISINE
Website title: How to conduct a market analysis for your business?
Website link: https://www.businessnewsdaily.com/15751-conduct-market-analysis.html
Explanation: What are the benefits of running a marketing analysis?
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Version Number: v1 Unit Code: SITHKOP015
Duke College (DC) CRICOS ID: 02564C RTO ID: 90681
1.5 IDENTIFY TARGET MARKETS BASED ON THE NATURE, STYLE AND LOCATION OF THE OPERATION
Website title: Demographic data
Website link: https://instapage.com/blog/demographic-segmentation
Explanation: Demographic segmentation variables and examples
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Version Number: v1 Unit Code: SITHKOP015
Duke College (DC) CRICOS ID: 02564C RTO ID: 90681
2. DEVELOP MENUS
2.1 EVALUATE FOOD SERVICE PREFERENCES OF TARGET MARKETS AND CREATE MENUS TO
MEET MARKET NEEDS AND PREFERENCES
Website title: Steps to Find Your Target Audience
Website link: https://www.marketingevolution.com/marketing-essentials/target-audience
Explanation: Create a menu to meet market requirements
Website title: Buffet style
Website link: https://www.liveabout.com/restaurant-buffet-2888694
Explanation: Buffet
2.2 DEVELOP MENUS TO PROVIDE BALANCED VARIETY OF DISHES FOR THE STYLE OF CUISINE
Website title: Types of Menu.
Website link: https://home.binwise.com/blog/types-of-menu
Explanation: À la carte
2.3 SEQUENCE MENU ITEMS ACCORDING TO MENU REQUIREMENTS
Website title: Food and Beverage Services
Website link:
https://www.tutorialspoint.com/food_and_beverage_services/food_and_beverage_services_menu_co
urses.htm
Explanation: Categories of menus to sequence menu items
2.4 ANALYSE OPERATIONAL CONSTRAINTS WHEN DESIGNING MENUS
Website title: Factors Affecting Working Performance
Website link: https://opentextbc.ca/basickitchenandfoodservicemanagement/chapter/factors-affectingworking-performance/
Explanation: Factors Affecting menu design
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Version Number: v1 Unit Code: SITHKOP015
Duke College (DC) CRICOS ID: 02564C RTO ID: 90681
3. COST MENUS FOR PROFITABILITY
3.1 ITEMISE PROPOSED COMPONENTS OF INCLUDED DISHES
Website title: How to make a standard recipe card?
Website link: http://dataonaplate.com/how-to-make-a-standard-recipe-card/
Explanation: Recipe card.
3.2 CALCULATE PORTION YIELDS AND COSTS OF INGREDIENTS
Website title: Standard portion costs
Website link: https://opentextbc.ca/basickitchenandfoodservicemanagement/chapter/controlling-foodcosts/
Explanation: Standard portion costs.
3.3 DETERMINE NET PRODUCTION COSTS OF MENU ITEMS
Website title: Determine food cost
Website link: https://pos.toasttab.com/blog/on-the-line/how-to-calculate-food-costpercentage#:~:text=Food%20cost%20percentage%20is%20calculated,how%20to%20calculate%20that%
2C%20too.
Explanation: Food cost.
3.4 DETERMINE REQUIRED PROFIT MARGIN AND CALCULATE SELLING PRICE TO ENSURE
MAXIMUM PROFITABILITY
Website title: The Complete Guide to Restaurant Profit Margins
Website link: https://www.lightspeedhq.com.au/blog/guide-to-restaurant-profit-margins/
Explanation: Profit margin
3.5 ASSESS COST-EFFECTIVENESS AND PROFITABILITY OF PROPOSED DISHES TO FORM A MENU
WITH BALANCED YIELD
Website title: Food Cost Formula
Website link: https://pos.toasttab.com/blog/on-the-line/how-to-calculate-food-cost-percentage
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Version Number: v1 Unit Code: SITHKOP015
Duke College (DC) CRICOS ID: 02564C RTO ID: 90681
Explanation: Steps to calculate food cost percentage
3.6 MAKE REASONABLE COST ADJUSTMENTS TO ENSURE PRICE-COMPETITIVE MENUS
Website title: The Complete Guide to Restaurant Profit Margins
Website link: https://www.lightspeedhq.com.au/blog/guide-to-restaurant-profit-margins/
Explanation: Profit margin
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Version Number: v1 Unit Code: SITHKOP015
Duke College (DC) CRICOS ID: 02564C RTO ID: 90681
4. WRITE MENU CONTENT
4.1 WRITE MENUS USING TERMINOLOGY APPROPRIATE FOR THE MARKET AND
ORGANISATIONAL SERVICE STYLE
Website title: Restaurant Menu Mistakes
Website link: https://www.posist.com/restaurant-times/restro-gyaan/10-restaurant-menu-mistakes-notknow-killing-food-business.html
Explanation: Restaurant Menu Mistakes.
4.2 FOLLOW REQUIRED MENU ITEM NAMING CONVENTIONS FOR THE STYLE OF CUISINE
Website title: Culinary Terms
Website link: https://whatsfordinner.com/kitchen-tips/25-culinary-terms-every-foodie-know/
Explanation: Naming conventions and culinary terms for a variety of cuisines.
4.3 PRESENT SEQUENCE OF SERVICE ON PRINTED MENUS FOR EASE OF CUSTOMER READING
Website title: Tips to Writing Restaurant Menus that will make your Customers Order More
Website link: https://www.raqtan.com/en/7-tips-to-writing-restaurant-menus-that-will-make-yourcustomers-order-more/
Explanation: Rules for presenting a sequence of services on the menu
4.4 USE ACCURATE AND INNOVATIVE DESCRIPTIONS THAT PROMOTE THE SALE OF MENU
ITEMS
Website title: Why Menu Descriptions Matter?
Website link: https://www.rewardsnetwork.com/blog/menu-descriptions-matter/
Explanation: Size matters.