Unit of competency Outline

Date retreived
22/07/2026 11:02 AM AWST

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Design and cost menus

Design and cost menus

Unit of competency
National Code
SITHKOP015
State Code
OEB54
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
10/06/2022
View on TGA
State Implementation and Classification
Approved Date
18/10/2022
Field of Education
110101 - Hospitality
Original Release Date
18/10/2022
Nominal Hours
35
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, and sous, head and executive chefs.The skills in this unit must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.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, style and location 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 varietyof dishes for the style of cuisine.
  • 2.3. Sequence menu items according to menu requirements.
  • 2.4. 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 of ingredients.
  • 3.3. Determine net production costs of menu items.
  • 3.4. Determine required profit margin and calculate selling price to ensure maximum profitability.
  • 3.5. Assess cost-effectiveness and profitability of proposed dishes to form a menu with balanced yield.
  • 3.6. Make reasonable cost adjustments to ensure price-competitive menus.
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 for ease of customer reading.
  • 4.4. Use accurate and innovative descriptions that promote the sale of menu items.
No information
No information
Replaces
State Code National Code Title Type
AWR37 SITHKOP007 Design and cost menus Unit of competency