Identify the dietary and cultural requirements of customers

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Reference no: EM133044727

SITHKOP004 Develop menus for special dietary requirements

Assessment Task: Projects

Required documents and equipment:
- Computer with internet connection to refer to various resources.
- Student assessment booklet and a pen (organized by the student).
- Angad Institute Learners' resources for the unit SITHKOP004- Develop menus for special dietary requirements. (organised by the trainer)
- Appendix 3 (Menu overview template)
- Appendix 4 (Daily meal plan and checklist)
- Appendix 5 (Menu costing template)
- Background Information
- Learner's notes

Project A

• Go to Appendix 2 (Background information) and read the information provided.
• You are required to develop and cost at least six menus or meal plans that individually or in combination meet at least six different special dietary requirements listed in Appendix 2
• At least one menu must be a cyclic menu.
• Other types of menu formats can be used when preparing all other menus, for example, à la carte, set, daily, seasonal or weekly menu formats.
• Two of the menus or meal plans must address the special dietary requirements of different customer groups listed in Appendix 2
• Two of the menus or meal plans must reflect one or more cultural or religious dietary requirements listed in Appendix 2
• All menus must be evaluated by obtaining at least two of the types of feedback listed in Appendix 2 for each menu.
• Menus or menu plans must:
- be developed within commercial time constraints
- demonstrate methods for responding to feedback and adjusting menus
- incorporate basic principles and practices of nutrition, including macro- and micronutrient requirements.
There are six tasks in this assessment, one for each of the six menus you must develop. You must complete all sub-tasks in each task.

Task 1: Menu 1 - Cyclic menu

Task 1.1: Identify the dietary and cultural requirements of customers
• Select a customer group for your cyclic menu.
• Students will choose any one from the following:
- Children
- Elderly
- International Tourists
• Identify the dietary and cultural requirements of your customer group.
• You must confirm your selected customer group and dietary, cultural or religious requirements with your trainer/assessor prior to undertaking this assessment.
• The size of the group must be discussed and confirmed with your trainer/assessor. Although a specific number is not specified, the group size must be substantial enough to replicate realistic workplace demands of a senior cook, chef, catering supervisor or manager.
• Answer all the questions.

Q1: What customer group is your menu developed for?

Q2: What are their dietary and/or cultural requirements?

Q3: What sources of information did you use to determine these requirements?

Q4: Whom did you liaise with to identify and confirm customer requirements?

Q5: What would the health consequences (if any) be if you ignored the special dietary requirements of this customer group?

Q6: What goals(s) would you set for your menus based on the information you've researched about your customer group. That is, what are you hoping to achieve by planning and documenting a meal plan and menu?

Task 1.2: Document a menu overview
• Go to Appendix 3 (Menu Overview template)
• Discuss and confirm the time period for your cyclic menu prior to commencing this task, for example, two, three or four weeks.
• Brainstorm a range of menu ideas to suit the customer, dietary and cultural or religious requirements identified in Task 1.1 for at least two weeks of your cyclic menu.
• Sort your menu suggestions into a rough draft of your menu using the Appendix 3 (Menu overview template)

Task 1.3: Develop menus and meal plans for special diets
• Go to Appendix 4 (Daily meal plan and checklist)
• Print or cut and paste seven copies of the daily menu plan and checklist (one copy for each day of the week).
• Complete a meal plan for each day of the week for the first week of your cyclic menu as per your menu overview from Task 1.2.
• Complete the table for each menu item (breakfast options, morning tea, lunch options, and afternoon tea and dinner options) for each day of the week.
• Use the checklist for each menu item to ensure your meal plans (and entire menu) is well planned and meets the nutritional, dietary, cultural or religious requirements of your customer group.

Task 1.4: Cost menus
• Go to Appendix 5(Menu Costing)
• Select one day from the menu developed in Task 1.3.
• Calculate the portion yields and costs of all ingredients required to prepare and produce all menu options offered on your selected day.
• Calculate other expenditure items used in the preparation or service of the menu item.
• Calculate the total cost for one serve or portion for each menu option.
• You must complete Appendix 5 one menu costing table for each menu item.

Task 1.5: Monitor menu performance
• Go to Appendix 2 (Background Information)
• Implement the menu in your workplace or training environment.
• Monitor the performance of the menu by obtaining feedback from customers or others by using at least two of the methods listed in Appendix 2
• You can use feedback mechanisms currently used within the organisation, modify existing mechanisms to assist in gathering necessary information, or create your own.
• Document and analyse the results of your feedback to determine the following.
- Success of your menu against dietary goals for the customer group nominated in Task 1.1
• Level of customer satisfaction with the menu
• Save your feedback results and analysis locally as Menu 1_Feedback analysis. You will need to refer to it to respond to questions in Task 1.6.
• Scan or photograph at least one example of each type of feedback method you used to obtain feedback. Save as Menu 1_Feedback example 1 and Menu 1_Feedback example 2.
• Submit the following to your assessor:
- Menu 1_Feedback analysis
- Menu 1_Feedback example 1
- Menu 1_Feedback example 2

Task 1.6: Review performance
Answer the following questions based on your analysis of feedback in Task 1.5.

Q1: What methods/techniques did you use to obtain feedback?

Q2: Who did you seek feedback from?

Q3: Did you achieve the dietary goals you set in Task 1.1?

Q4: Which menu items did not meet dietary goals?

Q5: Briefly explain why you think menu items did or did not meet dietary goals.

Q6: Which menu items rated the highest customer satisfaction score?

Q7: Which menu items rated the lowest customer satisfaction score?

Q8: Briefly explain why you think customers were or were not satisfied with the menu items.

Q9: Describe the changes you would make to your completed menu based on the feedback you received.

Task 2: Menu 2

Task 2.1: Identify the dietary and cultural requirements of customers
Select a customer group for your cyclic menu.
Students will choose any one from the following:
- Children
- Elderly
- International Tourists
Identify the dietary and cultural requirements of your customer group.
You must confirm your selected customer group and dietary, cultural or religious requirements with your trainer/assessor prior to undertaking this assessment.
The size of the group must be discussed and confirmed with your trainer/assessor. Although a specific number is not specified, the group size must be substantial enough to replicate realistic workplace demands of a senior cook, chef, catering supervisor or manager.
Answer all the questions.

Q1: What customer group is your menu developed for?

Q2: What are their dietary and/or cultural requirements?

Q3: What sources of information did you use to determine these requirements?

Q4: Whom did you liaise with to identify and confirm customer requirements?

Q5: What would the health consequences (if any) be if you ignored the special dietary requirements of this customer group?

Task 2.2: Document a menu overview

Go to Appendix 3 (Menu Overview template)

Discuss and confirm the time period for your cyclic menu prior to commencing this task, for example, two, three or four weeks.
Brainstorm a range of menu ideas to suit the customer, dietary and cultural or religious requirements identified in Task 1.1 for at least two weeks of your cyclic menu.
Sort your menu suggestions into a rough draft of your menu using the Appendix 3 (Menu overview template)

Task 2.3: Develop menus and meal plans for special diets

Go to Appendix 4 (Daily meal plan and checklist)

Print or cut and paste seven copies of the daily menu plan and checklist (one copy for each day of the week).
Complete a meal plan for each day of the week for the first week of your cyclic menu as per your menu overview from Task 1.2.
Complete the table for each menu item (breakfast options, morning tea, lunch options, and afternoon tea and dinner options) for each day of the week.
Use the checklist for each menu item to ensure your meal plans (and entire menu) is well planned and meets the nutritional, dietary, cultural or religious requirements of your customer group.

Task 2.4: Cost menus
Go to Appendix 5(Menu Costing)
Select one day from the menu developed in Task 1.3.
Calculate the portion yields and costs of all ingredients required to prepare and produce all menu options offered on your selected day.
Calculate other expenditure items used in the preparation or service of the menu item.
Calculate the total cost for one serve or portion for each menu option.
You must complete Appendix 5 one menu costing table for each menu item.

Task 2.5: Monitor menu performance
Go to Appendix 2 (Background Information)
Implement the menu in your workplace or training environment.
Monitor the performance of the menu by obtaining feedback from customers or others by using at least two of the methods listed in Appendix 2
You can use feedback mechanisms currently used within the organisation, modify existing mechanisms to assist in gathering necessary information, or create your own.
Document and analyse the results of your feedback to determine the following.
- Success of your menu against dietary goals for the customer group nominated in Task 1.1
- Level of customer satisfaction with the menu
Save your feedback results and analysis locally as Menu 1_Feedback analysis. You will need to refer to it to respond to questions in Task 1.6.
Scan or photograph at least one example of each type of feedback method you used to obtain feedback. Save as Menu 1_Feedback example 1 and Menu 1_Feedback example 2.
Submit the following to your assessor:
- Menu 1_Feedback analysis
- Menu 1_Feedback example 1
- Menu 1_Feedback example 2

Task 2.6: Review performance
Answer the following questions based on your analysis of feedback in Task 1.5.

Q1: What methods/techniques did you use to obtain feedback?

Q2: Who did you seek feedback from?

Q3: Did you achieve the dietary goals you set in Task 1.1?

Q4: Which menu items did not meet dietary goals?

Q5: Briefly explain why you think menu items did or did not meet dietary goals.

Q6: Which menu items rated the highest customer satisfaction score?

Q7: Which menu items rated the lowest customer satisfaction score?

Q8: Briefly explain why you think customers were or were not satisfied with the menu items.

Q9: Describe the changes you would make to your completed menu based on the feedback you received.

Task 3: Menu 3

Task 3.1: Identify the dietary and cultural requirements of customers
Select a customer group for your cyclic menu.
Students will choose any one from the following:
- Children
- Elderly
- International Tourists
Identify the dietary and cultural requirements of your customer group.
You must confirm your selected customer group and dietary, cultural or religious requirements with your trainer/assessor prior to undertaking this assessment.
The size of the group must be discussed and confirmed with your trainer/assessor. Although a specific number is not specified, the group size must be substantial enough to replicate realistic workplace demands of a senior cook, chef, catering supervisor or manager.

Answer all the questions.

Q1: What customer group is your menu developed for?

Q2: What are their dietary and/or cultural requirements?

Q3: What sources of information did you use to determine these requirements?

Q4: Whom did you liaise with to identify and confirm customer requirements?

Q5: What would the health consequences (if any) be if you ignored the special dietary requirements of this customer group?

Task 3.2: Document a menu overview
Go to Appendix 3 (Menu Overview template)
Discuss and confirm the time period for your cyclic menu prior to commencing this task, for example, two, three or four weeks.
Brainstorm a range of menu ideas to suit the customer, dietary and cultural or religious requirements identified in Task 1.1 for at least two weeks of your cyclic menu.
Sort your menu suggestions into a rough draft of your menu using the Appendix 3 (Menu overview template)

Task 3.3: Develop menus and meal plans for special diets
• Go to Appendix 4 (Daily meal plan and checklist)
• Print or cut and paste seven copies of the daily menu plan and checklist (one copy for each day of the week).
• Complete a meal plan for each day of the week for the first week of your cyclic menu as per your menu overview from Task 1.2.
• Complete the table for each menu item (breakfast options, morning tea, lunch options, afternoon tea and dinner options) for each day of the week.
• Use the checklist for each menu item to ensure your meal plans (and entire menu) are well planned and meet the nutritional, dietary, cultural or religious requirements of your customer group.

Task 3.4: Cost menus
• Go to Appendix 5(Menu Costing)
• Select one day from the menu developed in Task 1.3.
• Calculate the portion yields and costs of all ingredients required to prepare and produce all menu options offered on your selected day.
• Calculate other expenditure items used in the preparation or service of the menu item.
• Calculate the total cost for one serve or portion for each menu option.
• You must complete Appendix 5 one menu costing table for each menu item.

Task 3.5: Monitor menu performance
• Go to Appendix 2 (Background Information)
• Implement the menu in your workplace or training environment.
• Monitor the performance of the menu by obtaining feedback from customers or others by using at least two of the methods listed in Appendix 2
• You can use feedback mechanisms currently used within the organisation, modify existing mechanisms to assist in gathering necessary information, or create your own.
• Document and analyse the results of your feedback to determine the following.
- Success of your menu against dietary goals for the customer group nominated in Task 1.1
- Level of customer satisfaction with the menu
• Save your feedback results and analysis locally as Menu 1_Feedback analysis. You will need to refer to it to respond to questions in Task 1.6.
• Scan or photograph at least one example of each type of feedback method you used to obtain feedback. Save as Menu 1_Feedback example 1 and Menu 1_Feedback example 2.
• Submit the following to your assessor:
- Menu 1_Feedback analysis
- Menu 1_Feedback example 1
- Menu 1_Feedback example 2

Task 3.6: Review performance

Answer the following questions based on your analysis of feedback in Task 1.5.

Q1: What methods/techniques did you use to obtain feedback?

Q2: Who did you seek feedback from?

Q3: Did you achieve the dietary goals you set in Task 1.1?

Q4: Which menu items did not meet dietary goals?

Q5: Briefly explain why you think menu items did or did not meet dietary goals.

Q6: Which menu items rated the highest customer satisfaction score?

Q7: Which menu items rated the lowest customer satisfaction score?

Q8: Briefly explain why you think customers were or were not satisfied with the menu items.

Q9: Describe the changes you would make to your completed menu based on the feedback you received.

Reference no: EM133044727

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