Reference no: EM132373978

Develop Menus for Special Dietary Requirements Assignment - Project

Assessment Guidelines - The purpose of this assessment is to assess your ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

Develop and cost at least six menus or meal plans that individually or in combination meet at least six different special dietary requirements as specified in the knowledge evidence

Two of the above menus or meal plans must reflect one or more cultural or religious dietary requirements as specified in the knowledge evidence

Two of the above menus or meal plans must address the special dietary requirements of different customer groups as specified in the knowledge evidence

Evaluate each of the above menus by obtaining at least two of the following types of feedback:

• customer satisfaction discussions with: customers and employees during the course of each business day
• customer surveys
• improvements suggested by: customers, managers, peers, staff, supervisors and suppliers
• regular staff meetings that involve menu discussions
• satisfaction discussions with: customers, allied health professionals, dieticians, and medical specialists
• seeking staff suggestions for menu items

Develop above menus and menu plans within commercial time constraints, demonstrating:

• methods for responding to feedback and adjusting menus
• basic principles and practices of nutrition.

Project -

Instructions for assessment including WHS requirements -

The project for assessment consists of 3 parts, Part A, Part B and Part C.

Part A requires the planning and calculation of 6 different menus including 1 cyclic menu or meal plan.

Part B requires the evaluation of each menu using at least 2 different evaluation methods overall.

Part C requires the amendment of the menu options and associated costings based on the feedback received in Part B.

All documentation used to write, calculate or support the individual tasks must be attached and clearly referenced to this project. You will be provided with feedback for each task by your trainer as outlined to you.

Your Tasks: The project for assessment 2 consists of 3 parts, Part A, Part B and Part C.

• Part A requires the planning and calculation of 6 different menus including 1 cyclic menu or meal plan.
• Part B requires the evaluation of each menu using at least 2 different evaluation methods overall.
• Part C requires the amendment of at least 1 menu based on feedback and 1 menu to meet cost factors.

You are required to complete each task for this assessment as outlined below in the specific task instructions.

Develop and cost 6 menus or meal plans for the selections you make from the list in the table (attached) as indicated.

Each menu needs to be evaluated. You must choose 2 different evaluation methods overall from the list in the table.

Part A -

1. Plan, write and cost each of your menus you have selected in the list above. Each menu must include a minimum of 3-corses each. The food cost for each menu must not exceed $7.50 including all courses. Complete the details for each menu as outlined below.

2. 1 menu type selected for main types of customer groups that have special dietary requirements must consist of a 1-week cyclic menu or meal plan consisting of 7 3-course menu with a vegetarian option for each day.

The "Menu Price Balance template" for menu 6 below has these provisions. The food cost for the cyclic menu must not exceed $6.00 for any 3- course menu.

3. Each menu type must provide nutritionally balanced meal options for the relevant type of dietary requirement.

4. Use the attached Standard Recipe Card Template (or your own choice of format) and list the ingredients for each menu dish listed in your cycle menu including sides. Alternatively you may use the template "Banquet Analysis Sheet" and cost each menu and all its components in this document.

5. The Portion size for each dish must consider that there are 3 courses a menu and portion size therefore needs to reflect this.

6. Calculate each dish and show the cost per serve. Attach your yield calculations where necessary (if you use vegetables or meat, then the calculations must show the net price based on net yields). The support Tool Folder contains yield test tools to assist you in these calculations.

Part B -

1. List the review methods you have used for each method and provide the feedback you have received for each menu. Provide details for the methods used to obtain feedback and details for the persons you have consulted with.

2. Identify which factors would suggest that changes need to be made to your menu items.

Part C -

1. Apply the feedback you have received to the relevant menus or dishes and adjust the costing in a new template or added tab. Clearly mark these as V2 (Version 2) or "revised".

2. Attach the revised changes to this project for submission.

Attachment:- Develop Menus Assignment File.rar