(SITHKOP004 Develop menus for special dietary requirements)

Assignments: BSBSUS401 Impler X DD) BSBSUS401 assessment 2.pdf * *Homework Help - Q&A from On X DD SITHKOP004 Ass 1 Menu Project X + X | C:/Users/tanbu/OneDrive/SITHKOP004%20Ass%201%20Menu%20Project%20Assign%20(2)%20(5).pdf to ... 8 2 19 Q + ANIBT Shape your future Your Tasks: Part A 1. Plan, write and cost at least one of the Course from each Menu Items you have selected. Each menu must include a minimum of 3-courses each. The food cost for each menu must not exceed 30% including all courses. Complete the details for each menu as outlined below. Use the attached Standard Recipe Card Template (or your own choice of format) for all your SRC (Standard Recipe Cards). 2. The Portion size for each dish must consider that there are 3 courses a menu and portion size therefore needs to reflect this. 3. Calculate one dish per each menu 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. 4. Each menu type must provide nutritionally balanced meal options for the relevant type of dietary requirement. T$ 07:57 190 3861 D C E ( 4) ENG 2022/11/12| Assignments: BSBSUS401 Impler X DD) BSBSUS401 assessment 2.pdf * *Homework Help - Q&A from On x OBE SITHKOP004 Ass 1 Menu Project X + X | C:/Users/tanbu/OneDrive/SITHKOP004%20Ass%201%20Menu%20Project%20Assign%20(2)%20(5).pdf ... AT Shape your future Part B 1. Select and review at least TWO of your completed menus and provide the feedback you have received. Provide details for the methods used to obtain feedback and details for the persons you have consulted with. Evaluation of each menu Feedback received Menu 1 (Identify which factors would suggest that TICK at least 2 methods overall) changes need to be made to your menu items) customer satisfaction discussions Dish 1 customer surveys regular staff meetings that involve menu discussions seeking staff suggestions for menu items customer satisfaction discussions Dish 2 customer surveys regular staff meetings that involve menu discussions seeking staff suggestions for menu items customer satisfaction discussions Dish 3 customer surveys regular staff meetings that involve menu discussions seeking staff suggestions for menu items Menu 2 customer satisfaction discussions Dish 1 customer surveys regular staff meetings that involve menu discussions seeking staff suggestions for menu items customer satisfaction discussions Dish 2 customer surveys regular staff meetings that involve menu discussions seeking staff suggestions for menu items customer satisfaction discussions Dish 3 customer surveys regular staff meetings that involve menu discussions seeking staff suggestions for menu items Menu Project Assignment - SITHKOP004 ANIBT _ Brunswick Campus 17 of 19 Version 1.2 April 2020|Assignments: BSBSUS401 Impler X an) BSBSUS401 assessment 2.pdf * *Homework Help - Q&A from On X DD SITHKOP004 Ass 1 Menu Project X + X | C:/Users/tanbu/OneDrive/SITHKOP004%20Ass%201%20Menu%20Project%20Assign%20(2)%20(5).pdf to ... 9 2 19 Q + Special Dietary Requirements: Special diets that are part of contemporary Main types and culinary Main types of customer Australian society: characteristics of cultural groups that have Select 2 from this group or religious diets that are special dietary requirements: part of contemporary Select 2 from this group Australian society: 1 selection must be for a 1- Select 2 from this group week cyclic menu eating regimes: elimination halal adolescents macrobiotic Hindu athletes exclusions for allergies, contraindications with kosher children medicines or food intolerance vegan defence forces fat-free vegetarian elderly fluids Write your choices: health care food preferences FGDSGGSDG ill or injured 0 infant food restrictions international tourists gluten-free high carbohydrate nutritional and energy high or low energy requirements due to high or low protein physical condition high fibre people in areas affected by disaster or environmental lacto ovo low carbohydrate extremes low cholesterol - low fat people from different low kilojoule socioeconomic groups low sugar people in remote areas modified sodium or potassium those with weight problems: modified texture o underweight nutritional requirements o overweight portion size o obese substitutes: Write your choices: gluten-free flour yeast-free flour non-sugar sweeteners sugar-free type one and two diabetes Write your choices: Menu Project Assignment - SITHKOP004 ANIBT _Brunswick Campus 9 of 19 T+ 07:58 19C BE D C E ( 4) ENG 2022/11/12|Assignments: BSBSUS401 Implen X and BSBSUS401 assessment 2.pdf * *Homework Help - Q&A from On X DD SITHKOP004 Ass 1 Menu Project X + X C n OC:/Users/tanbu/OneDrive/SITHKOP004%20Ass%201%20Menu%20Project%20Assign%20(2)%20(5).pdf EX ... ANIBT Shape your future Menu 1 Dietary requirement 1. Course 2. Course 3. Course Select ONE option from the outlined 3 Courses and create a SRC (Standard Recipe Card) which MUST be attached to the BACK of each Menu Plan. The food cost for the menu should be 30 %. (SRC for Menu 1 to be attached on the following page) Menu 2 4 07:59 19C BEHE D C E ( 4) ENG 2022/11/12|Assignments: BSBSUS401 Implen X DD) BSBSUS401 assessment 2.pdf * *Homework Help - Q&A from On X DD SITHKOP004 Ass 1 Menu Project X + X C n OC:/Users/tanbu/OneDrive/SITHKOP004%20Ass%201%20Menu%20Project%20Assign%20(2)620(5).pdf EX ... (SRC for Menu 1 to be attached on the following page) Menu 2 Menu Project Assignment - SITHKOP004 ANIBT _ Brunswick Campus 10 of 19 Version 1.2 April 2020 Responsibility: Manager of Hospitality Training Facilities NIBT Shape your future Dietary requirement 1. Course 2. Course 3. Course Select ONE option from the outlined 3 Courses and create a SRC (Standard Recipe Card) which MUST be attached to the BACK of each Menu Plan. The food cost for the menu should be 30 %. 4 07:59 19C BE D C E ( 4) ENG 2022/11/12Assignments: BSBSUS401 Impler X ) BSBSUS401 assessment 2.pdf * *Homework Help - Q&A from On X DD SITHKOP004 Ass 1 Menu Project X + X | C:/Users/tanbu/OneDrive/SITHKOP004%20Ass%201%20Menu%20Project%20Assign%20(2)%20(5).pdf to ... E 12 2 19 Q + (SRC for Menu 1 to be attached on the following page) Menu 3 Menu Project Assignment - SITHKOP004 ANIBT _ Brunswick Campus 11 of 19 Version 1.2 April 2020 Responsibility: Manager of Hospitality Training Facilities NIBT shape your future Dietary requirement 1. Course 2. Course 3. Course Select ONE option from the outlined 3 Courses and create a SRC (Standard Recipe Card) which MUST be attached to the BACK of each Menu Plan. The food cost for the menu should be 30 %. F+ 08:00 3 19C BENE ~ M O Co . ( () ENG 2022/11/12|Assignments: BSBSUS401 Implen X DD) BSBSUS401 assessment 2.pdf * |Homework Help - Q&A from On X DD SITHKOP004 Ass 1 Menu Project X + X Cn OC:/Users/tanbu/OneDrive/SITHKOP004%20Ass%201%20Menu%20Project%20Assign%20(2)620(5).pdf EX ... (SRC for Menu 1 to be attached on the following page) Menu 4 Menu Project Assignment - SITHKOP004 ANIBT _ Brunswick Campus 12 of 19 Version 1.2 April 2020 Responsibility: Manager of Hospitality Training Facilities ANIBT Shape your future Dietary requirement 1. Course 2. Course 3. Course Select ONE option from the outlined 3 Courses and create a SRC (Standard Recipe Card) which MUST be attached to the BACK of each Menu Plan. The food cost for the menu should be 30 %. F+ 08:00 3 19C BENE ~ M O Co E ( () ENG 2022/11/12|Assignments: BSBSUS401 Implen X D) BSBSUS401 assessment 2.pdf * *Homework Help - Q&A from On X DD SITHKOP004 Ass 1 Menu Project X + X C n OC:/Users/tanbu/OneDrive/SITHKOP004%20Ass%201%20Menu%20Project%20Assign%20(2)%20(5).pdf EX ... Menu 5 Menu Project Assignment - SITHKOP004 ANIBT _ Brunswick Campus 13 of 19 Version 1.2 April 2020 Responsibility: Manager of Hospitality Training Facilities ANIBT Shape your future Dietary requirement 1. Course 2. Course 3. Course Select ONE option from the outlined 3 Courses and create a SRC (Standard Recipe Card) which MUST be attached to the BACK of each Menu Plan. The food cost for the menu should be 30 %. F+ 08:01 19C BE D C E ( 4) ENG 2022/11/12|Assignments: BSBSUS401 Implen X DD) BSBSUS401 assessment 2.pdf * |*Homework Help - Q&A from On X DD) SITHKOP004 Ass 1 Menu Project X + X CA O C:/Users/tanbu/OneDrive/SITHKOP004%20Ass%201%20Menu%20Project%20Assign%20(2)620(5).pdf EX ... (SRC for Menu 1 to be attached on the following page) Menu 6 Menu Project Assignment - SITHKOP004 ANIBT _ Brunswick Campus 14 of 19 Version 1.2 April 2020 Responsibility: Manager of Hospitality Training Facilities ANIBT Shape your future Dietary requirement 1. Course 2. Course 3. Course Select ONE option from the outlined 3 Courses and create a SRC (Standard Recipe Card) which MUST be attached to the BACK of each Menu Plan. The food cost for the menu should be 30 %. F+ 08:01 19C BE D C E ( 4) ENG 2022/11/12| Assignments: BSBSUS401 Implen X P BSBSUS401 assessment 2.pdf * *Homework Help - Q&A from On X D SITHKOP004 Ass 1 Menu Project X + X Cn OC:/Users/tanbu/OneDrive/SITHKOP004%20Ass%201%20Menu%20Project%20Assign%20(2)620(5).pdf EX ... Cyclic Menu / Meal Plan Select and write a 1 week cyclic menu or meal plan consisting of 5 3-course menus with a vegetarian or gluten free option for each day. The "Menu Price Balance template" for menu 6 below has these provisions. 5 DAY - 3 COURSE CYCLIC MENU COURSES DAY 1 (MONDAY): ENTREE: MAIN: DESSERTS: ENTREE: DAY 2 (TUESDAY): MAIN: DESSERTS: DAY 3 (WEDNESDAY): ENTREE: MAIN: DESSERTS: DAY 4 (THURSDAY): ENTREE: MAIN: DESSERTS: DAY 5 (FRIDAY): ENTREE: MAIN: DESSERTS: Menu Project Assignment - SITHKOP004 ANIBT _ Brunswick Campus 16 of 19 Version 1.2 April 2020 Responsibility: Manager of Hospitality Training Facilities CHO 78 F+ 08:02 19C BE D C E ( 4) ENG 2022/11/12