Skills must be demonstrated in a hospitality business operation where menus are planned and
costed. This can be an industry workplace or a simulated industry environment or activity.
Assessment must ensure access to:
commercial information:
• preferred supplier arrangements
• purchase specifications
• sources of negotiated cost of supply:
• tariffs
• price lists
product information:
• food preparation lists
• menus for restaurants
• price lists
• recipes
• costs of food supply for food service businesses
• menus for the variety of cuisines and service styles specified in the performance evidence.
Assessors must