Develop and cost menus or meal plans

Reference no: EM132506643

Section : Performance Activity

Objective: To provide you with an opportunity to demonstrate the required performance elements for this unit.

This activity will enable you to demonstrate the following performance evidence:

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

Ensure that menus reflect cultural or religious dietary requirements as specified in the knowledge evidence
• Ensure that the menus or meal plans address the special dietary requirements of different customer groups as specified in the knowledge evidence
• Evaluate menus by obtaining types of feedback
• Develop menus and menu plans within commercial time constraints

Answer the activity in as much detail as possible, considering your organisational requirements.

1. This is an ongoing practical activity which will require you to 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. You should ensure that two of the menus or meal plans reflect one or more cultural or religious dietary requirements. It will also be necessary for two of the menus or meal plans to address the special dietary requirements of different customer groups.

Once the menus have been developed and introduced you will have to evaluate the level of success by obtaining at least two of the following types of feedback:

Customer satisfaction discussions with:
o customers
o employees during the course of each business day Customer surveys
- Improvements suggested by:
o customers
o managers
o peers
o staff
o supervisors
o suppliers
Regular staff meetings that involve menu discussions Satisfaction discussions with:
o customers
o allied health professionals
o dietitians
o medical specialists

Seeking staff suggestions for menu items

You will be expected to develop the menus and menu plans within commercial time constraints, demonstrating: Methods for responding to feedback and adjusting menus

Basic principles and practices of nutrition.

This activity will need to be observed, and a signed record of this observation (completed by the assessor or third party) should be uploaded in your answer. It should detail what was done, when it was done, the time it was completed in, the completed actions and the overall outcome of the tasks.

Reference no: EM132506643

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