Assignment - 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.

Attachment:- Assignment Files.rar