Reference no: EM132697910

SITHKOP004 - Develop Menus for Special Dietary Requirements Assignment - Pax Institute of Education, Australia

Assessment 1 - Project

This assessment focuses on your ability to develop and cost six (6) menus to meet six (6) different special dietary requirements. Two (2) of these menus need to be based on a religious or cultural menu. At least two (2) of the remaining menus must cater to a specific dietary request for a specific customer group.

This unit builds further on your knowledge and skills gained from the unit SITHKOP002 where you identified different menu types/styles. You may like to refer back to this unit for assistance particularly with your cyclical menu that you hove already produced.

The 6 different menus you will prepare will be based on the following criteria:

1. Hindu

2. Kosher

3. Coeliac

4. Low carb and/or Low calorie and/or low fat (for weight issues)

5. Modified texture

6. Diabetic

Each of the 6 costed menus must include as a minimum for one (1) day

- 1 x Breakfast

- 1 x Lunch

- 1 x Dinner

Choose one (1) of the menus and write a cyclical menu for 7 days rotating.

Assessment 2 - Project

This assessment focuses on your ability to review, evaluate and improve your menus from assessment 1. This will be based on 2 different types of feedback:

The 15, from a 'Customer' (Customer satisfaction) and the 240 by a 'Manager (suggested improvements)

Part 1 - CUSTOMER - You are to develop a customer feedback survey.

It is recommended you look which is a free online tool. Create a minimum of 5 survey questions that relate to your menu and test whether the customer is satisfied, and also areas where you could improve.

You will need to have a 'customer' or colleague to complete this. Once the survey is completed please print out the feedback and responses. You will submit this as your evidence.

These responses will be used to implement the changes in the next steps of this assessment.

(Tip: your feedback should look at customer perceptions. Customers should not be involved in technical menu items such as costing, yield portions, profit margins, production controls, production schedules, etc.)

Once you have developed your customer survey, you are to implement it. This requires you to approach at least 2 people and obtain feedback on the suitability of your chosen menu items and associated prices. You may need to contextualise the feedback form for some dish types to ensure you obtain appropriate data. (Tip: you will have to explain the dish type and context to each customer before showing them your menu. This will help ensure your feedback is appropriate).

Part 2 - Feed-back from "Manager'

Following the theme of the above tasks, you are to seek feedback on your menus from your assessor, who will with role-playing your manager. Again, think about what you want to ask, what feedback you are seeking, and make sure you are prepared before making a time to meet with your 'manager' you should record the feedback received, as you will need a written record for completing this assessment task.

You are to submit the following evidence:

- Completed customer survey (part 1) for the menus

- Written record of the manager's feedback for improvements.

- Updated menu with descriptions of each dish.

- Updated production schedule reflecting changes made

- Updated dish costing if applicable.

Assessment 3 - Case Study

Please refer to the instructions below regarding completing this assessment

Part 1 - There is a function, a corporate dinner, booked in for the coming Friday night at your venue. You have received the dietary requirements for the guests attending which are, coeliac, fructose intolerance, vegan and hypertension.

The Table D'hôtel menu is on the following page and guest will select their choices when seated. Guests with dietary requirements are entitled to a selection for entrée and main as well, dessert can be a single option. As the chef, you have the food and equipment in your kitchen to accommodate all of your guests. How would you adjust the following menu to suit the dietary requirements? List the dishes that you would serve and what specific changes you will make to the ingredients and cooking methods. You have to adjust the dishes completely in some cases, but try and maintain the main ingredient.

Provide two entrees, two main courses and one dessert variation for each requirement, in the table on the next pages.

Part 2 - Design a feedback form that guests can fill out that will provide the information specific to their needs. How will you analyse the information received from the feedback forms?

Explain in detail, how you could use this feedback to improve staff training for both back and front-of-house staff.

Attachment:- Develop Menus for Special Dietary Requirements Assignment File.rar