SITHKOP010 plan and cost recipes:
Gathering feedback
As per the instructions in SITHKOP010 plannig and costing recipes Assessment Task 2.4, you are to provide three of the 12 recipes you have created in your Standard Recipe Card Spreadsheet to colleagues or fellow students to evaluate.
Ask the following questions to gain feedback:
- Do you think this dish will appeal to our customers?
- Does the dish description use words that will appeal to customers?
- Is the price for the dish right or should it be more expensive or cheaper?
Summarise the feedback provided in the table below. You also need to compare the three dishes you have selected with each other. Which one has the highest or lowest yield? Which one is cheapest to make and most profitable? Assume that there are budgetary constraints due to the rising cost of food.
SITHKOP010 plannig and costing recipes
Following this include any recommendations for changes based on your own comparisons and feedback from colleagues. Based on the recommendations for change, write down adjustments you will make to the recipe.
| Feedback, recommendations and adjustments | |
| Recipe 1 À la carte: Grilled Beef Tenderloin with Roasted Vegetables (à la carte) | Feedback from colleagues |
| Your comparison | |
| Recommendations for change | |
| Adjustments | |
| Recipe 2 Chicken Curry with Rice (buffet style) | Feedback from colleagues |
| Your comparison | |
| Recommendations for change | |
| Adjustments | |
| Recipe 3: Beef Tenderloin with Roasted Potatoes and Carrots (degustation) | Feedback from colleagues |
| Your comparison | |
| Recommendations for change | |
| Adjustments |
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YOUR COMMENT