Develop menus for special dietary requirements (SITHKOP004)

Assessment 1

The Australian Guide to Healthy Eating provides 5 nutritional guidelines for adults, children and adolescents, and the Elderly, which vary slightly for each group. Provide a brief description of what these recommend in general:

Description

1. The first category relates to the intake of fibber of the body. Most important function in the body is performed by fibber as it provides considerable amount of energy.

2. The second category is related to vegetable and regumes. They are essential as they provide essential nutrients to the body that is required for proper working of the body.

3. Fruits provide many nutrients and helps in proper functioning of the body.

4. Protein, calcium and other important nutrients are provided by the dairy products.

5. Meat provides the protein and helps to provide many good fats.

Explain two (2) implications that the Australian Guide to Healthy Eating has towards your role as a chef:

Implications

1. All the eating standards that are prescribed by the Australian and international authorities should be met by the diet.
2. It should be nutritionally good and well balanced diet.

You are working as the chef in a hospital and a new patient has Coeliac disease. How will you ensure that the patient is not adversely affected?

Factors to be considered during the selection, preparation, cooking and serving processes

Colic disease is sensitive for gluten. Therefore it is important that food does not have gluten-based product in any form. And it should also be prevented from cross-contamination during the storage.

You work at Hotel Futura as a chef. For a seminar the hotel offers the food choices outlined in the table below. Which menu adjustments would be required for each course for guests requiring gluten free meals and for those who suffer from diabetes?

Breakfast	Morning Tea	Lunch	Afternoon Tea	Dinner
Poached Eggs on sour dough with ham and spinach	Assorted sweet muffins	Pork Piccata, mushroom risotto, Ratatouille Tropical Fruit Salad	Mini Danish, assorted tea sandwiches	Caesar Salad Sole fillets with beurre blanc, steamed asparagus Chocolate Raspberry Mille Feuille
Gluten Free
Hard-boiled eggs with fresh fruit and almonds.	Gluten free muffin	Lettuce wrap with gluten-free deli meat, potato chips, and guacamole.	Fruit smoothie made with plain Greek yogurt.	Shrimp and vegetable stir-fry with tamari (gluten-free soy sauce) over rice.
Diabetes
Natural untoasted muesli with mixed berries (fresh or frozen) and low-fat natural/Greek yoghurt	An unsweetened, reduced-fat milk drink, e.g. a milk-based coffee	Vietnamese turkey salad wrap and 1 serve of fresh fruit	Corn thins with cottage cheese and tomato	Grilled lamb cutlets with pumpkin risoni salad and additional steamed greens

List three diseases that can be linked to diet, and explain how a change in diet could be beneficial in these cases:

Suggestions

1. Diabetes- For managing diabetes, blood sugar level needs to be maintained. Maintence of healthful diet can be helpful. Diabetic meal plan will be helpful in tracking the carbs and calories.

2. Heart disease- In case of heart disease, diet is an important risk factor. Risk factors that are related to the food includes obesity, high BP, non-controllable diabetes.

3. Blood pressure- DASH stands for Dietary Approaches to Stop Hypertension. The DASH is helpful in preventing high BP.

What are the requirements for the following dietary needs?

Dietary needs	*Requirements*
Lactose intolerance Low sodium Coeliac Diabetes mellitus	Milk based product should not be used
	Food that have low salt and without MSG preservative should be served.
	Flour that is gluten free should be used.
	Sugar free food should be served.

Some religions have specific requirements regarding which types of food or food combinations may be consumed. What is the basic information you need to consider when writing menus for the following client groups, but also generally when catering for any religious based requirements?

Customers	*Requirements*
Jewish customers Muslim customers Hindu customers General	Kosher food should be used for the preparation of the food
	For Muslims, Halal food needs to be used for the preparation of the food.
	No cow meat should be used, only use vegetarian food.
	As per the belief of the religion, all kind of food should be prepared.

Which aspects in terms of patient requirements and product availability need to be considered for texture modification of foods? Which equipment is typically used to prepare and present texture modified preparations?

Carefully select food of an appropriate consistency is contained in a texture modified diet. It can be easily chewable. Depending on the needs of the person. There are different kinds of fie, such as Category E- it includes fork mash able, Category D- Includes pre-mash able, Category C- includes onion puree. Blender/mixer and vegetable preparing machines are used for making the texture of the food.

Provide examples for potential reactions to food allergies or intolerances. What are the consequences of failing to address special requirements for food allergies, medical conditions or drug-food interactions? What would be your actions to avoid negligence and meet legal requirements?

If food that is contaminated with a product that is not tolerable can leads to illness of the people. Anaphylactic shock can be result. People with the food allergies can be affected. For overcoming this problem, customer should be asked if they are intolerant to food.

Which major nutrients are provided through the following foods?

Bread, cereal, rice, pasta, noodles

It is helpful in providing the source of carbohydrates, protein, fibre and a wide range of vitamins and minerals including folate, thiamine, riboflavin, niacin and iron.

Vegetables, legumes Capsicum, broccoli, cauliflower, cabbage, and tomatoes

They help in providing vitamins, minerals, dietary fibre and carbohydrate

Dark green and orange vegetables like spinach, broccoli, carrots and pumpkin

Vitamin A

Green vegetables, dried peas, beans and lentils

They are good source of folate

Fruit

They are good in providing vitamins.

Which nutrients are the main energy providers for the human body?

There are five type of nutrients that gives energy to the body. These are:

Carbohydrates
Proteins
Fats and Lipids
Vitamins
Minerals

What are food additives? How can additives affect individuals and how can you as a chef identify specific additives in foods?

Food activities are the chemicals that are added in the food for enhancement of the flavour. Such , this affect the health of the customer as they cannot tolerate MSG. for preparing dishes for the special customers, special care needs to be taken.

Which factors need to be considered when choosing cookery methods to ensure foods maintain maximum nutritional values or meet dietary requirements?

The method for cookery should suit the specific type of food.
Important nutrition should not be wasted.
The cost should be effective.
The method should be quick.

What are the key features of the following lifestyle diets?

Diet	Key Features
Vegan	Animal product, honey, eggs, gelatine is not eaten by Vegan. A vegan diet is highly nutrient as it is low in saturated fat.
Lacto vegetarian	It includes vegetables, fruit, dairy products and eggs.
Ovo vegetarian	It is veg, fruits and other food that are high in protein.
Ovo-lacto vegetarian	They consume milk and dairy food, eggs, grains, fruits, vegetables, beans, nuts and seeds.
Pesco vegetarian	This diet includes the food that is vegetarian
Semi vegetarian	The person who is vegetarian but also eats some meat.

How do storage and part processing affect the nutritional values of fresh fruit and vegetables?

Purchasing the food product in bulk quantity is beneficial from the economical point of view. The major concern is that there are chances of spoilage of food. So the prevention of food becomes critical. Cool rooms or refrigerator needs to be used for storing fresh vegetables and fruits.

Which nutritional requirements need to be considered for the following customer groups?

Customer Group	Needs
Girls during adolescence/women during menstruation	Iron is needed during this period by the body for making HB. So, diets that are risk in iron is preferred.
Pregnancy and during lactation	Diet with high nutrition, high protein, iron and calcium.
Athletes	Diets that are high in Carbohydrate
Defence Force Personnel	High nutritional diet with all the components that are required should be taken.
Vegetarian diets	The diet should be high in nutrients
People with Disabilities	They should have high nutritional diet with all the required components.
Institution-based Catering	The diet should be consisted of natural components and there should be high fat component.
People living in remote regions	High nutritional diet should be there.
People affected by disaster or environmental extremes	They should have high nutritional diet with all the required components.

Complete the following yield tests, calculating the Net yield per Kg and the net portion cost for each commodity based on the net cost per Kg and the portion size per kg provided.

List the formulas or working steps you have used for the asparagus and the Sirloin Calculations in the table.

Commodity	$ / kg	Trimmings	Net Yield/ kg	Net cost/kg	Portions /kg	Net Portion Cost/ $
*Vegetables*
Zucchini	2.95	16%	2.48	3.51	0.100	0.35
Broccoli	4.85	24%	3.68	6.38	0.100	0.64
Carrots	1.40	16%	1.17	1.67	0.100	0.18
Asparagus	11.30	22%	8.81	14.49	0.100	1.45
Kohlrabi	4.28	32%	2.91	6.29	0.100	0.63
Spinach	10.60	18%	8.89	12.93	0.100	1.29
Onions	2.45	14%	2.107	2.85	0.050	0.14
*Meat*
Sirloin	16.80	26%	22.43	22.70	0.280	6.35
Loin of Pork	14.80	14%	12.72	17.21	0.250	4.30
Leg of Lamb	8.90	27%	6.49	12.19	0.250	3.04

Formulas/Calculation steps – Asparagus:

$/kg x trimmings = net yield/kg

Food cost = amount X unit cost

Food cost = 3.51kg X 0.100

Food cost = $0.351

Formulas/Calculation steps –

$/kg x trimmings = net yield/kg

Food cost = amount X unit cost

16.80 x 26% = 4.37

Provide an overview of the following contemporary dietary trends and provide an example for potential impacts each of these may have on health or nutritional balance.

Diet	Description	Issues
Cabbage Soup Diet	It involves eating only cabbage soup for a week.	Imbalance of nutrients are there while losing weight.
Lemon Detox	For a given period no food is eaten and only a mixture of lemon juice, salt, water and possible herbal teas are consumed.	It helps in loosing weight but the lack of nutrients affects the body.
Macrobiotic Diet	This diet has its roots in Japan and consisted of only eating brown rice and water.	There is lack of iron, calcium and protein intake.
Raw Food Diet	75% of all food consumed is raw food, as the diet logic says that cooking destroys enzymes.	In most circumstances it is fine to eat raw food.
Stone Age Diet	It is also referred to as Palaeolithic or Paleo diet,	There is nutritional deficiencies when there is shortfall in carbohydrates.

Provide 3 methods you can employ to obtain feedback on dietary menus and customer satisfaction:

Feedback form
Reviews on the social media accounts
Feedback to the manager

List the 2 most important aspects in terms of feedback which must be considered when evaluating the success of a menu or dish:

Level of acceptance
Suggestions for the betterment.

What is the importance of health professionals when seeking feedback on dietary menus? Whom could this include?

For receiving the feedback from the customer regarding the dietary menus the health professionalism is very crucial is it enable to know the exact review from the customer without any long conversations.

Assessment 2

Part A

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.

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.

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

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.

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

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.

Menu 1(A LA CATRE)
Dietary requirement	GLUTEN FREE
1. Course	Pappadums: served with date & tamarind chutney and yoghurt mint sauce.
2. Course	Biryani: Rice cooked with any choice of meat or vegetables.
3. Course	Besan Roti: Gluten free bread made of chickpea flour.
	Cost each dish of the menu in a Standard Recipe card (template) or use the template SRC_multiple dishes to cost all dishes in one sheet and label each tab.

Menu 2(Buffet Menu)
Dietary requirement	Gluten free and dairy free
1. Course	Spinach pakora: Deep fried spinach onion and chickpea battered fritters.
2. Course	Chicken Madras: Chicken curry cooked with coconut cream.
3. Course	Coconut Rice: Basmati rice cooked with coconut milk and coconut flakes. Makki Roti: Gluten and dairy free bread made of maize flour.
	Cost each dish of the menu in a Standard Recipe card (template) or use the template SRC_multiple dishes to cost all dishes in one sheet and label each tab.

Menu 3(Seasonal Menu) For winter season
Dietary requirement	Vegan and nut free
1. Course	Vegetable Samosas: Made of mashed potatoes and covered with pastry. Spinach Pakoras: Deep fried spinach onion and chickpea battered fritters.
2. Course	Vegetable Saag: Dairy free curry cooked with seasonal vegetables and spinach gravy. Daal Tadka: Yellow lentils cooked with onions, tomatoes, spices and herbs.
3. Course	Garlic Naan.
	Cost each dish of the menu in a Standard Recipe card (template) or use the template SRC_multiple dishes to cost all dishes in one sheet and label each tab.

Menu 4(Degustation Menu)
Dietary requirement	Dairy free.
1. Course	Lamb Samosas: Samosas made of lamb mince served with Date & Tamarind chutney.
2. Course	Beef Masssaman: Beef curry cooked with coconut cream and crunchy peanut butter.
3. Course	Garlic Naan Kashmiri Naan: Naan cooked with dry fruits and nuts.
	Cost each dish of the menu in a Standard Recipe card (template) or use the template SRC_multiple dishes to cost all dishes in one sheet and label each tab.

Menu 5(Set/Table menu)
Dietary requirement	Vegetarian.
1. Course	Paneer Pakora: Deep fried cottage cheese with chickpea battered fritters. Vegetable Pakora: Mixed vegetables battered with chickpea flour and deep fried.
2. Course	Palak Paneer: Diced cottage cheese cooked with spinach gravy. Daal Makhni: Creamy black daal cooked with butter and spices.
3. Course	Aloo parantha: Bread made with spicy mashed potatoes.
	Cost each dish of the menu in a Standard Recipe card (template) or use the template SRC_multiple dishes to cost all dishes in one sheet and label each tab.

Menu 6 Cyclic Menu/Meal Plan: overweight

Dietary requirement

Tuesday, Thursday and Saturday: No onion, no garlic and no tomatoes.

A plain wholemeal flour bread with a curry of bland lentil gravy cooked with some mixed vegetables and spices.

Selected 3-couse meals

Menu 1
Dietary requirement	Exclusions of allergies Low cholesterol
1. Course	Oyster cooked in salsa Verde ($7.57 * 100 = $ 757%)
2. Course	BBQ seafood ($5.55*100 = $ 555%)
3. Course	Rosewater pavlovas ($2.49*100 = $249%)
	Costing of each has been done on the attached excel spreadsheet.

Menu 2
Dietary requirement	Nutritional requirements (Sodium and Potassium) Eating regimes
1. Course	Scallops with chardonnay butter ($9.71 * 100 = $ 971%)
2. Course	Roast lobster ($7.91 * 100 = $ 791%)
3. Course	Death by chocolate ($4.04 * 100 = $ 404%)
	Costing of each has been done on the attached excel spreadsheet.

Menu 3
Dietary requirement	Cultural and dietary requirement (Kosher and vegetarian) Nutritional value: rich in iron and low-fat content.
1. Course	floral spring rolls ($9.98 * 100 = $ 998%)
2. Course	crisp skin salmon ($11.18 * 100 = $ 1,118%)
3. Course	Honey panna cotta ($4.67 * 100 = $ 467%)
	Costing of each has been done on the attached excel spreadsheet.

Menu 4
Dietary requirement	Cultural and dietary requirement (Muslim and vegan) High energy content High protein content
1. Course	Wagyu tataki ($8.98 * 100 = $ 898%)
2. Course	Tomahawk steak ($11 * 100 = $ 1,100%)
3. Course	Fig honey sage tart ($5.42 * 100 = $ 542%)
	Costing of each has been done on the attached excel spreadsheet.

Menu 5
Dietary requirement	Vegans and vegetarian High fibre Low fat content Food restriction
1. Course	Pan fried prawn ($5.95 * 100 = $ 595%)
2. Course	Vegetarian risotto ($3.93 * 100 = $ 393%)
3. Course	Cookies & cream cheesecake ($2.29 * 100 = $ 229%)
	Costing of each has been done on the attached excel spreadsheet.

Menu 6 (Cyclic Meal Plan)

Dietary requirement

Balanced diet with vegetarian option in each day

Course 1

Course 2

Course 3

Day 1

Oyster cooked in salsa Verde

($7.57 * 100 = $ 757%)

BBQ seafood

($5.55*100 = $ 555%)

Rosewater pavlovas

($2.49*100 = $249%)

Day 2

Wagyu tataki

($8.98 * 100 = $ 898%)

Tomahawk steak

($11 * 100 = $ 1,100%)

Fig honey sage tart

($5.42 * 100 = $ 542%)

Day 3

Scallops with chardonnay butter

($9.71 * 100 = $ 971%)

crisp skin salmon

($11.18 * 100 = $ 1,118%)

Rosewater pavlovas

($2.49*100 = $249%)

Day 4

Pan fried prawn

($5.95 * 100 = $ 595%)

Vegetarian risotto

($3.93 * 100 = $ 393%)

Cookies & cream cheesecake

($2.29 * 100 = $ 229%)

Day 5

floral spring rolls

($9.98 * 100 = $ 998%)

crisp skin salmon

($11.18 * 100 = $ 1,118%)

Death by chocolate

($4.04 * 100 = $ 404%)

Part B

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.

Menu 1:	Method used for feedback How/Who?	Feedback received – Details
Dish 1	Questionnaires.	The answers from the questionnaires indicated that most of the low-income class felt the price was still high and need to be checked.
Dish 2	Observations	Most customers like the meal on weekends and during holidays.
Dish 3	Interviewing	The meal is seldom in the rural areas and common in the coastal beaches and towns.

Menu 2:	Method used for feedback How/Who?	Feedback received – Details
Dish 1	Questionnaires	The meal is seldom in the rural areas and common in the coastal beaches and towns.
Dish 2	Qualitative analysis	The meal is of reasonable cost but needs to be packed well to allow take-away reservations.
Dish 3	Interviews	Most customers like chocolate even as a fast-moving food for take away.

Menu 3:	Method used for feedback: How/Who?	Feedback received – Details
Dish 1	Observation	Most of the customers who try the meal for the first time always check-in for the second and even more times.
Dish 2	Qualitative analysis	Almost all customers agreed that salmon is one of the most nutritious meals.
Dish 3	Interviews	The interviews revealed that this is the one of the best meal that should not miss in a weekly diet plan.

Menu 4:	Method used for feedback: How/Who?	Feedback received – Details
Dish 1	Observation	Most of the customer prefers grilled tataki.
Dish 2	Interviewing	The majority of rural dwellers showed their desire for energy foods basing on the kind of work they do in their farms.
Dish 3	Sampling	5 samples were sampled at random time and the results indicated that the food was standard and appealing.

Menu 5:	Method used for feedback: How/Who?	Feedback received – Details
Dish 1	Interviews	Most of the aged people acknowledged that they like taking vegetables because of their nutritional value like prevention of diseases.
Dish 2	Quantitative analysis	The food is readily available in plenty.
Dish 3	Observations	Ensure maximum hygiene in washing, packaging and storing of fruits and vegetables.

Menu 6:	Method used for feedback How/Who?	Feedback received – Details
Day 1	Interviews	Improve on packaging and serving.
Day 2	Questionnaires	Quality meals but improvement is needed in serving and packaging.
Day 3	Sampling	Random meal sample tested revealed that the meals were in recommended proportions.
Day 4	Qualitative analysis	The meals available were sufficient.
Day 5	Observation	The food was packed and stored in a cold and dry place.

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

1. Employ a nutritionist to sharpen clients when required on the eating regimen and dietary patterns.
2. Availing a wide assortment of dinners on menus so the clients can have a wide scope of nourishment to look over.

Part C

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”.

Menu	Feedback	Impact on costing and planning of the dish/menu
Menu 1
Dish 1	Check on cost	Small packages to be introduced with cheaper price.
Dish 2	Most customers like the meal on weekends and during holidays.	Increase in the quantity on weekend
Dish 3	The meal is seldom in the rural areas and common in the coastal beaches and towns.	There is no impact on cost. Managing the customer and planning for few outlets in rural areas is the only alert.
Menu 2
Dish 1	The meal is seldom in the rural areas and common in the coastal beaches and towns.	There is no impact on cost. Managing the customer and planning for few outlets in rural areas is the only alert.
Dish 2	The meal is of reasonable cost but needs to be packed well to allow take-away reservations.	Take away to be introduced
Dish 3	Most customers like chocolate even as a fast-moving food for take away.	Take away to be introduced
Menu 3
Dish 1	Most of the customers who try the meal for the first time always check-in for the second and even more times.	Increment in the quantity prepared
Dish 2	Almost all customers agreed that salmon is one of the most nutritious meals.	Increment in the quantity prepared
Dish 3	The interviews revealed that this is the one of the best meal that should not miss in a weekly diet plan.	Increment in the quantity prepared
Menu 4
Dish 1	Most of the customer prefers grilled tataki.	For tataki preparation, use grilling method
Dish 2	The majority of rural dwellers showed their desire for energy foods basing on the kind of work they do in their farms.	There is no impact on cost.
Dish 3	5 samples were sampled at random time and the results indicated that the food was standard and appealing.	No impact or changes.
Menu 5
Dish 1	Most of the aged people acknowledged that they like taking vegetables because of their nutritional value like prevention of diseases.	No impact or changes.
Dish 2	The food is readily available in plenty.	No direct impact.
Dish 3	Ensure maximum hygiene in washing, packaging and storing of fruits and vegetables.	High hygiene practices to be observed. .
Menu 6
Day 1	Improve on packaging and serving.	Staff training
Day 2	Quality meals but improvement is needed in serving and packaging.	Staff training
Day 3	Random meal sample tested revealed that the meals were in recommended proportions.	Making sure the consistency in meal proportions.
Day 4	The meals available were sufficient.	No direct impact.
Day 5	The food was packed and stored in a cold and dry place.	No direct impact.

Attach the revised changes to this project for submission.


Menu	Assessment Criteria	Comment	S	NYS	S	NYS
	Identify menu requirements.
	The dietary requirements for each menu are identified		☐	☐	☐	☐
	Where required professional assistance is sought to clarify specify menu requirements		☐	☐	☐	☐
	The assistance source is provided		☐	☐	☐	☐
	The implications of ingredient choices for each menu dish are identified where relevant (e.g. Coeliac)		☐	☐	☐	☐
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	Feedback: Menu 1: Menu 2: Menu 3: Menu 4: Menu 5: Menu 6:
	Develop menus and meal plans for special diets.
	The menu contains the number of dishes/choices as per instruction relevant for the menu type		☐	☐	☐	☐
	The dishes provided use a seasonal variety where relevant		☐	☐	☐	☐
	The methods of cookery used for the dishes within one menu type provide variety and repetitions are avoided		☐	☐	☐	☐

The ingredients included for each dish are suitable for inclusion for the relevant type of dietary requirements (Fat, sugar, Gluten-free etc.)	☐	☐	☐	☐
The methods of cookery used for each menu type are suitable for the specific dietary requirement (consider deep-frying is not suitable in a low-fat diet)	☐	☐	☐	☐
The colours within dishes and in a menu type are appealing	☐	☐	☐	☐
Dishes within a menu type provide a variety of tastes	☐	☐	☐	☐
Dishes within a menu type provide a variety of different textures	☐	☐	☐	☐
The cyclic menus provide variety/appeal	☐	☐	☐	☐
The cyclic menus are nutritionally balanced	☐	☐	☐	☐
The vegetarian options of the cyclic menus are nutritionally balanced and interesting	☐	☐	☐	☐
Main dishes or menus provide an acceptable nutritional balance according to Australian Healthy guidelines for adults	☐	☐	☐	☐
The dishes / menu type is/are suitable for the clientele identified in section 1	☐	☐	☐	☐
The menus are written, using correct terminology and spelling	☐	☐	☐	☐
Feedback: Menu 1: Menu 2: Menu 3: Menu 4: Menu 5: Menu 6:
Cost and document special menus and meal plans
Each commodity is listed in a standard recipe card	☐	☐	☐	☐
The yield test values are establishes in a yield test sheet	☐	☐	☐	☐
The correct methods are used to calculate yields and net costs	☐	☐	☐	☐
Each dish is costed in the standards recipe card	☐	☐	☐	☐
The correct formulas are used for each type of calculation	☐	☐	☐	☐
The food cost for each Menu (1-5) does not exceed $7.50	☐	☐	☐	☐
The food cost for each cyclic Menu (6) does not exceed $6.00	☐	☐	☐	☐
The profitability/maximum for each dish or menu is identified	☐	☐	☐	☐
All calculations are attached for reference as instructed for each menu type	☐	☐	☐	☐
	☐	☐	☐	☐
	☐	☐	☐	☐
Feedback: Menu 1: Menu 2: Menu 3: Menu 4: Menu 5: Menu 6:
Monitor special menu performance.	S	NYS	S	NYS
2 different feedback methods are used to evaluate menus	☐	☐	☐	☐
The feedback is detailed	☐	☐	☐	☐
The feedback sources are provided	☐	☐	☐	☐
The feedback sought is sufficient to evaluate each menu	☐	☐	☐	☐
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Feedback: Menu 1: Menu 2: Menu 3: Menu 4: Menu 5: Menu 6:
Monitor special menu performance.
The menu /dishes is evaluated using evaluation methods as a result from feedback	☐	☐	☐	☐
The feedback is collated and attached	☐	☐	☐	☐
The feedback is interpreted correctly	☐	☐	☐	☐
The feedback is incorporated in each menu item	☐	☐	☐	☐
The costings are adjusted according to feedback received	☐	☐	☐	☐
The amended menu items are attached	☐	☐	☐	☐
The amended menu items reflect the feedback received	☐	☐	☐	☐
The amended costings are attached.	☐	☐	☐	☐
Feedback: Menu 1: Menu 2: Menu 3: Menu 4: Menu 5: Menu 6:

Samples

Develop menus for special dietary requirements (SITHKOP004)

Assessment 1

Assessment 2