Answer all sections of this project in detail (1,000 words).

Identify three different groups in your community (the community in which you live) who might be customers/ clients for food service operations. These groups might be based on nationality, gender, age, religion etc.

Describe each group.

Conduct some research to find out what food preferences are relevant to each of the three groups. Using the correct terminologies, list and describe these preferences.

From the information you have gathered, explain how you could design menus and meals to accommodate the needs of these groups. Give some suitable examples (at least two) of foods that would meet the needs of each group.

Explain how these foods could be:

1. Cooked in order to preserve nutritional value and accommodate flavour requirements.
2. Presented so they are attractive and appealing.
3. Modified to meet special needs.
4. Cooked and presented to maintain variety and interest.
5. Stored appropriately.

You will also need to discuss how you would go about waste minimisation and maintain a clean work area in line with food safety regulations.

Explain how the menus and meals you might design would meet client needs with regard to:

• nutrition
• variety
• choice
• palatability
• appeal
• enjoyment/ quality of life