SITHKOP002 Management

SITHKOP002 Management

SITHKOP002 Management



1.Why should customer requirements be considered when determining appropriate menu styles and types of menus? (Please tick the correct answers indicating True or False)True False 1.A successful menu is one that is focussed on the business’ requirements rather than the customer. 2.Different businesses will attract different types of customers and the menu must be constructed accordingly. 3.Whether you work in a bistro, club or à la carte restaurant, the expectations of customers will always be the same. 4.If price is the most important factor then you should produce simple, comparatively low-cost dishes. 5.In other establishments, the focus will be on quality and presentation of food and you will produce fewer, more complex dishes which are more expensive. 2.Tick the customer information that a business would find useful when establishing a customer profile: 1.Age group2.Social background3.Education4.Gender5.Income level6.Buying power7.Occupation 3.Match the ethnic groups to thepotential food preferences:ItalianBurgersFrenchPâtéUSAPizza/PastaIndianSpicy foodThaiTandoori4.How did Escoffier’s invention of the “partie system” affect the production and quality procedures in commercial kitchens? The following statements are: (Please tick the correct answers indicating True or False)True False 1.Escoffier invented the partie system that helped to speed up production and ensured a quality product. 2.Prior to his reorganisation of the kitchen, chefs were in charge of their dish, from the accompanying vegetables to the sauce. 3.The new brigades worked more efficiently through a production line process, which meant they could serve large number of guests in a very limited time span, reflecting modern needs. 4.Escoffier created the apprenticeship system and was the instigator of formal training. 5.Escoffier created the chef’s uniform and left a wide range of cookbooks for the professional chef or dedicated hobby cook.

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