SITHKOP004 Develop Menus for Special Dietary Requirements

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.

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.