Develop menus for special dietary requirements

– Develop menus for special dietary requirements

ASSESSMENT
– Project

Part
A – For this assessment, you must develop the following menus or meal
plans:

Meal
plans

Vegetarian,

Halal,

Suitable
for a Coeliac,

Kosher,

Suitable
for a person with heart problems,

Suitable
for teenagers

Menu

A
one week cyclic menu for aged care residents who are in a very high
risk category for heart problems. The menu must also comprise a
balanced range of menu items across the week.

Instructions
–

List
the dietary requirements of each of the customer groups above and the
consequences of non-compliance by using the template provided in this
guide.

Select
a variety of foods and meals that would suit the specific
requirements and also balances macro & micro nutrient
requirements of each customer group so as to promote good health and
reduce the incidence of diet related health problems.

Make
sure you incorporate sufficient choice of dishes into the menus.

Recommend
food preparation and cooking methods to maximise the nutritional
value of the food

You
can liaise with other professionals (Your Assessor) to identify and
confirm customer requirements.

Each
menu must be presented to industry standard in a word document and
should use current industry trends in menu design.

Part
B –

After
you have developed the menus and meal plans, you are to calculate the
costings for each menu or meal plan according to realistic ingredient
prices, portion sizes and ingredient yields appropriate to the
different customer groups.

Ensure
you include all expenditure items such as labour, wastage and
overheads when determining production costs of menu items. Ensure you
calculate portion yields and costs from raw ingredients for each menu
item.

Assess
and comment on the cost-effectiveness of each proposed dishes and
choose products that provide high yield. All dishes must fall below
30% food cost percentage.

Your
Assessor will provide you with an Excel template for your food
costing. Once you have completed each menu costing in the excel
spreadsheet, please print and submit it to your Assessor with each
menu.

Part
C –

For
this assessment, you are required to design a feedback form that
includes questions about special dietary requirements for the
customer groups identified in Part A of this assessment.

You
should then obtain feedback from customers (role-played by other
students) and staff working at Acumen kitchen using the form
developed in this task. Feedback should be based on

customer
satisfaction discussions with: customers and employees during the
course of each business day

customer
surveys

regular
staff meetings that involve menu discussions

seeking
staff suggestions for menu items

Now
evaluate each of the above menus based on the feedback. You should
also continuously research information on emerging dietary trends and
adjust the menus based on the trends and feedback from customers.