Design and cost menus

Unit of competency Outline

Date retreived
23/07/2026 12:28 AM AWST

Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.

Unit of competency

National Code
SITHKOP007

State Code
AWR37

TGA Status
Replaced

DTWD Status
Replaced

Current Release Number
1.00

Current Release Date
03/03/2016

View on TGA

State Implementation and Classification

Approved Date

12/07/2016

Field of Education

110101 - Hospitality

Original Release Date

12/07/2016

Nominal Hours

Description

This unit describes the performance outcomes, skills and knowledge required to design profitable menus for all types of cuisines and food service styles. It requires the ability to identify target markets for the organisation, design menus to meet market preferences, price menu items and to monitor and evaluate the success of menu performance.The unit applies to hospitality and catering organisations and to those people who operate independently and are responsible for making a range of operational and strategic decisions. This includes senior catering managers, sous, head and executive chefs.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Notes

Elements and Performance Criteria

1. Evaluate market trends and identify target markets.

1.1.Identify current customer market based on past and current sales performance.
1.2.Analyse current customer profile and food service preferences.
1.3.Source information on current and emerging food service trends and customer preferences.
1.4.Evaluate market trends for relevance to organisational service style and cuisine.
1.5.Identify target markets based on the nature and style of the operation.

2. Develop menus.

2.1.Evaluate food service preferences of target markets and create menus to meet market needs and preferences.
2.2.Develop menus to provide balanced variety of dishes for the style of cuisine.
2.3.Generate a range of different, innovative and creative approaches and concepts to menu design.
2.4.Plan and design menus and the sequence of menu items, according to cuisine requirements and conventions.
2.5.Analyse operational constraints when designing menus.

3. Cost menus for profitability.

3.1.Itemise proposed components of the included dishes.
3.2.Calculate portion yields and costs from raw ingredients.
3.3.Accurately calculate all expenditure items to determine net production costs of menu items.
3.4.Determine required profit margin and calculate selling price.
3.5.Assess cost-effectiveness and profitability of proposed dishes and choose menu items that provide high yield.
3.6.Make reasonable cost adjustments to ensure price-competitive menus.
3.7.Price menu items to ensure maximum profitability.

4. Write menu content.

4.1.Write menus using terminology appropriate for the market and organisational service style.
4.2.Follow required menu item naming conventions for the style of cuisine.
4.3.Present sequence of service on printed menus.
4.4.Use innovative descriptions that promote the sale of menu items.

5. Monitor menu performance.

5.1.Monitor demand patterns for menu items.
5.2.Seek ongoing feedback from staff and customers and use to improve menu performance.
5.3.Analyse sales and profit performance of menu items.
5.4.Adjust menus based on feedback and profitability.

No information

Replaces

State Code	National Code	Title	Type
WF676	SITHKOP501	Design and cost menus	Unit of competency

Replaced By

State Code	National Code	Title	Type
OEB54	SITHKOP015	Design and cost menus	Unit of competency

State Code	National Code	Title	Type
AZW2	SIT50416	Diploma of Hospitality Management	Qualification
AZV5	SIT60316	Advanced Diploma of Hospitality Management	Qualification