Project 1

Part 1

Answer these questions

1. 1. Explain why those who work in hospitality service industries should have a clear understanding of the different requirements their clients/ customers might have.
   2. With what are some of these requirements related?
   3. With whom might it be necessary to consult in order to identify and accommodate these needs and to select appropriate ingredients?

Part 2

a) 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.

b) Describe each group.

c) What food preferences are relevant to each of the three groups? Using the correct terminologies, list and describe these preferences.

d) Give 2 examples 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.

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