SIT40516: To complete this part of the assessment, you will be required to research a range of hospitality and catering: Certificate IV In Commercial Cookery Research Paper, CDU, Australia

Part 1: Research report

To complete this part of the assessment, you will be required to research a range of hospitality and catering organizations and complete the template provided below.

Introduction:

Select and research three (3) of the following types of hospitality and catering organizations. You are then required provide comprehensive details of the approach each organization uses for to the production processes listed within the tables below. Ensure your details highlight the difference required in these processes dependent on the type of venue or organization.

• Hotels
• Restaurants
• Clubs
• Educational institutions
• Health establishments
• Defense forces
• Cafeterias
• Residential caterers
• In flight and other transport caterers
• Event and function caterers

Part 2: Short answer

Define the following four (4) service styles provide one (1) advantage and one (1) disadvantage of the food service styles.

Part 3: Ordering

To complete this part of the assessment, the student will be required to calculate and order food supplies using industry appropriate ordering tools For example, using current industry technology or ordering systems. The student will need to calculate and order basic food supplies for at least four (4) of the types of food service styles listed below:

Types of food service styles: 

• À la carte
• Buffet
• Set menu
• Table d’hôte
• Bulk cooking operations
• Functions and events
• Festivals

The student must attach their food orders to this project.

You can choose one of the following two options:

• Use menus and SRCs (standard recipe cards) developed in the units SITHKOP002 Plan and Cost Basic Menus and SITHKOP004 Develop menus for special dietary requirements to complete this part of the assessment. This must show evidence of calculations of food items required for each of the four (4) food service styles.
• Use the food order (excel spreadsheet) provided to calculate food supplies for four (4) food service styles listed above.

Please refer to the Project SR1 example for a sample of a completed template