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Sample Solution for SITHKOP015 - Design and Cost menu

 Complete the table below by writing three current or emerging food service trends relating to the following:

  • contemporary eating habits
  • cultural and ethnic influences
  • major festivals and events
  • media influence
  • seasonal influences
  • social media
  1. 1
  2. 2

Management Assignment Sample

Q1:

Answer :

 

Current and emerging foodservice trends

i. Contemporary eating habits
  • Increasing demand for plant-based and vegan options.
  • Growth in meal kits and ready-to-cook meal services.
  • Preference for clean label products with no additives or preservatives.

ii. Cultural and ethnic influences
  • Rise in fusion cuisines combining traditional dishes with modern flavours.
  • Increased popularity of ethnic foods, such as Korean BBQ and Middle Eastern street food.
  • Growing interest in authentic cultural dining experiences.

iii. Major festivals and events
  • Seasonal menu items created specifically for holidays and festivals
  • Catering services tailored for events like weddings and corporate gatherings.
  • Specialty food items designed for festive celebrations, such as traditional sweets during Diwali.

iv. Media influence
  • Food influencers on social media promoting niche diets, such as keto or paleo.
  • Increased visibility of food documentaries highlighting sustainability and ethical sourcing.
  • Popular cooking shows inspiring consumers to recreate gourmet meals at home.

v. Seasonal influences
  • Seasonal menus that change frequently to highlight fresh, local produce.
  • Introduction of limited-time offerings based on seasonal ingredients
  • Emphasis on cold beverages and light meals in summer and hearty meals in winter.

vi. Social media
  • Viral food trends and challenges
  • Restaurants utilizing instagram worthy dishes to attract customers.
  • Increased use of user-generated content to promote food products and restaurants.

 

 

Q1: Financial operating costs for hospitality and catering organizations can be broken down into several key areas, including consumables, food and ingredients, labour and wastage. Fill in the blanks below in this context. 1. Financial operating costs for hospitality and catering organizations can be broken down into several key areas, including ________, ________, ________, and ________. 2. Consumables are items that are used in the day-to-day operation of a food service business, such as ________ and ________. 3. Examples of consumables include ________, ________, and ________. 4. ________ and________ are the most obvious cost in a food service business and can vary widely based on the type of cuisine, quality of ingredients, and other factors. 5. Examples of food and ingredients include ________, ________, ________, ________, and ________. 6. Labour costs are a major expense for any food service business and can include salaries for ________, ________, and other kitchen staff. 7. Labour costs can be managed through effective ________, ________, and ________ improvements. 8. Wastage is a high cost for any food service business and can result from ________, ________, and other factors. 9. Examples of wastage include ________, ________, and customer plate waste. 10.          Wastage can be managed through careful ________ management, portion control, and waste reduction efforts such as ________ and recycling.

Answer :
  • Financial operating costs for hospitality and catering organizations can be broken down into several key areas, including ___consumables_____, __food and ingredients______, ___labour_____, and ___wastage_____.
  • Consumables are items that are used in the day-to-day operation of a food service business, such as ____cleaning supplies____ and __tableware______.
  • Examples of consumables include _____napkins___, ___utensils_____, and __packaging materials______.
  • ___food _____ and_ ___ingredients____ are the most obvious cost in a food service business and can vary widely based on the type of cuisine, quality of ingredients, and other factors.
  • Examples of food and ingredients include __meat______, ____vegetables____, __dairy products______, ____grains____, and __spices______.
  • Labour costs are a major expense for any food service business and can include salaries for ___chefs_____, ___servers_____, and other kitchen staff.
  •  Labour costs can be managed through effective ___staffing_____, ___training_____, and ___operational_____ improvements.
  • Wastage is a high cost for any food service business and can result from _____overproduction___, __spoilage______, and other factors.
  •  Examples of wastage include ___expired ingredients_____, __unserved food______, and customer plate waste.
  •  Wastage can be managed through careful __inventory ______ management, portion control, and waste reduction efforts such as __composting______ and recycling.