Assessment A
July 5, 2022 | Author: Anonymous | Category: N/A
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Description
SITHKOP004 – – DEVELOPMENUSFORSPECIAL DEVELOPMENUSFORSPECIALDIETARYREQUIREMEN DIETARYREQUIREMENTS TS – – ProjectTasks ProjectTasks
Teaching Team
HOSPITALITY HOSPITALITY
Student Name Name
CHURAMANI NEUPAE NEUPAE
Student No.
Teacher
STEVEN EN HOLIDAY HOLIDA Y STEV
Semester/Yea APRIL2019 APRIL2019 r
Program Name and Code
SIT40516 SIT40516 – – CERTIFICATEIVINCOMMERCIALCOOKERY CERTIFICATEIVINCOMMERCIALCOOKERY
Unit Name and Code
SITHKOP004 – – DEVELOPMENUSFORSPECIALDIETARY DEVELOPMENUSFORSPECIALDIETARY REQUIREMENTS
As ses sm ent Descri Desc ri pt io ion n and Version
ASSESSMENT A – PROJECT TASKS TASKS
CBC190036 CBC190036
INSTRUCTIONS TO CANDIDATES Thisassessmentismadeupof Thisassessmentis madeupofshortanswerquestions. shortanswerquestions.
Thequestionsaredividedintota Thequestionsare dividedintotasksaccordingto sksaccordingtotheelementswi theelementswithintheunito thintheunitofcompetence. fcompetence.Therearethirty Therearethirtysixtasksinthisun sixtasksinthisunit. it.
Youarerequiredtoprovidea Youarerequi redtoprovidearesponsetoall responsetoallquestionsine questionsineachsection. achsection.
Youmaysourceinformation Youmay sourceinformationtoanswertheque toanswerthequestionsfromthe stionsfromthelearnerguide,mu learnerguide,multimediaorpape ltimediaorpaper-basedresourcefor r-basedresourceforthisunit. thisunit.
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Theremaybevariationsto Theremaybe variationstotheseInstructions theseInstructionstoCandidate toCandidatesforspeci sforspecificexaminations. ficexaminations.YourSuper YourSupervisorwillexpla visorwillexplainanyspecificre inanyspecificrequirements quirements
Assessment A
❑ Project
S = Satisfactory NS = Not Satisfactory NA = Not Assessed Assessed
S = Satisfactory NS = Not Satisfactory NA = Not Assessed Assessed
Tasks
Reassessment
Result
Please attach the following documentation to this form
S | NS | NA
S | NS | NA
Comments and Feedback: Feedback:
The Student Student s overall result was:
□Unsatisfactory □ResitRequired
□ □ Satisfactory
Student Name Student Signature Date
CHURAMANI NEUPANE NEUPANE
Examiner Name
CHURAMANI
Examiner Signature Date
Choice Business College Pty Ltd ABN 28 130 302 000 | RTO 41297 |CRICOS PROVIDER CODE 03444C V 2.0 Last updated 6 November 2017
SITHKOP004 – – DEVELOPMENUSFORSPECIAL DEVELOPMENUSFORSPECIALDIETARYREQUIREMEN DIETARYREQUIREMENTS TS – – ProjectTasks ProjectTasks
Choice Business College Pty Ltd ABN 28 130 302 000 | RTO 41297 |CRICOS PROVIDER CODE 03444C V 2.0 Last updated 6 November 2017
SITHKOP004 – – DEVELOPMENUSFORSPECIAL DEVELOPMENUSFORSPECIALDIETARYREQUIREMEN DIETARYREQUIREMENTS TS – – ProjectTasks ProjectTasks
ASSESSMENTA – PROJECT PROJECT
INSTRUCTIONS INSTRUCTIONS
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The as The asse sess ssme ment nt mu must st be be wr writ itte ten n us usin ing g an an in indu dust stry ry st stan anda dard rd so soft ftwa ware re pa pack ckag age e su such ch as as Mi Micr cros osof oft t Word,Excel,PowerPoint,etc.
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Namethefile usingthe asses assessmenttasknumber smenttasknumber andthensaveyour file. file. Ensure Ens ure you your r sub submis missio sion n ide identi ntifie fies s the the uni unit t cod code e and and tit title, le, the the ass assess essmen ment t tas task k nu numbe mber r and and the the nam name e of th of the e as asse sess ssm men ent t at at th the e to top p of of th the e pa page ge. . Al Alte tern rna ati tive vely ly, , yo you u may ay pl plac ace e th this is in info form rma ati tion on in in th the e documentheader. documentheader. Addyour name and student studentnumberto numberto the theheader header or footeroneverypage. footeroneverypage. Oncompletion,submit Oncompletio n,submit yourassessm yourassessmentto entto your assess assessor. or.
Learner Lea rner assessment guide and evidence evidence Thisassessmentrequiresyoutodevelopandcostmenusormealplansthatmeetdifferentspecial dietaryrequirementsofcustomers. Youarerequiredtodothefollowing.
CompleteTasks1to CompleteTasks1to 6. 6. Answerall the questions. questions.
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As sessm ses sm ent o vervi ver vi ew ew Go to your Cou ourrse fil ile es and open Assessment A_Background information. Rea ead d th the e in info form rmat atio ion n providedinconjunc provi dedinconjunctionwiththisassessm tionwiththisassessmentoverview. entoverview. You are requir ire ed to deve velo lop p and cost at le lea ast st six ix menus or meal plans that in ind div iviidually or in combination meet at least six different special dietary requirements listed in Assessment A_Background information. Atleast one onemenu menumust must be acyclic menu. menu. Othertypesofmenuformatscanbeusedwhenpreparingallothermenus,forexample,àlacarte,set, daily,seasonalorweeklymenuformats. Twoof themenus ormeal plansmust addre addressthe ssthe specia special l dietar dietaryrequirem yrequirementsof entsof diffe differentcustom rentcustomer er groupslistedin Assessment A_Background information. Twoofthemenusormealplansmustreflectoneormoreculturalorreligiousdietaryrequirements listedin Assessment Assessment A_Background information. All menus must be beevaluated evaluated byobtaining at least twoof thetypes of offeedbackl feedbacklistedi istedin n Assessment A_Background information foreachmenu. foreachmenu. Menus ormenuplans must: must: Menus
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commercial ercial time constraints constraints bedevelopedwithin comm demonstrate strate metho methods ds forresponding forresponding to feedback feedback and adjusting adjusting menus menus demon incorporatebasicprinciplesandpracticesofnutrition,includingmacro-andmicronutrient
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requirements. Therearesixtasksinthisassessment,oneforeachofthesixmenusyoumustdevelop.Youmust completeallsub-tasksineachtask.
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Choice Business College Pty Ltd ABN 28 130 302 000 | RTO 41297 |CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 6 November 2017
SITHKOP004 – – DEVELOPMENUSFORSPECIAL DEVELOPMENUSFORSPECIALDIETARYREQUIREMEN DIETARYREQUIREMENTS TS – – ProjectTasks ProjectTasks
Task 1: Menu 1 – Cyclic Cyclic menu menu Task Ta sk 1.1: 1.1: Identify the di etary etary and cult ural requirements of custo mers mers Select Select acustome acustomergroupforyourcyclic rgroupforyourcyclic menu. menu. Custo Customergroupscould mergroupscould relate relate toyourworkplaceortrainingenvironme toyourworkplaceortrainingenvironment nt orcould bebasedon realis realistic tic hospitalitybusinesses. hospitalitybusinesses. Ident Identifythe ifythe dietar dietaryand yand cultur culturalrequiremen alrequirementsof tsof yourcustomer yourcustomer group group.. Yo You u mu must st co conf nfirm irm yo your ur se sele lect cted ed cu cust stom omer er gr grou oup p an and d die dieta tary ry, , cu cultu ltura ral l or or re reli ligio gious us re requ quir irem emen ents ts wi with th yourtrainer/assessorpriortoundertakingthisassessment. The The size size of the the gro group up mus must t be dis discus cussed sed and and con confir firmed med wit with h you your r tra traine iner/a r/asses ssessor sor. . Alth Althoug ough h a spe specif cific ic numb nu mber er is is no not t sp spec ecif ifie ied, d, th the e gr grou oup p si size ze mu must st be be su subs bsta tant ntia ial l en enou ough gh to to re repl plic icat ate e re real alis isti tic c wo work rkpl plac ace e demandsof deman dsof asenior aseniorcook,chef cook,chef,caterin ,cateringsupervi gsupervisorormanager sorormanager.. Answerall the questions. questions.
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Q1: Whatcustom Q1: Whatcustomergroup ergroup isyour isyour menudevelo menudeveloped ped for? for?
Ourmenuisdevelopedforteenagers
Q2: Whatare Q2: Whatare the theirdietar irdietaryand/ yand/orcultu orcultural ral requir requireme ements nts? ?
Fruitsandvegetables Wholegrainsforenergy Iron-richfoods Proteintobuildmusclesandorgans Limitingfat Checkingforallergen
Someculturalrequirementscouldbeassociatedwithreligionornewinformationorhealthproblems as well:
Gluten-freefood Sugar-free Typeoneandtwodiabetes Vegan Vegetarian
Choice Business College Pty Ltd ABN 28 130 302 000 | RTO 41297 |CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 6 November 2017
SITHKOP004 – – DEVELOPMENUSFORSPECIAL DEVELOPMENUSFORSPECIALDIETARYREQUIREMEN DIETARYREQUIREMENTS TS – – ProjectTasks ProjectTasks
Q3: What Q3: What source sourcesofinfor sofinformat mationdidyouuse iondidyouuse todetermin todeterminethese ethese requir requireme ements nts? ? Weconsultedwith nutri Weconsultedwith nutritionis tionistsas tsas wellas asking asking andreadingthe dietar dietaryrequiremen yrequirements ts of teena teenagersas gersas pointedoutbythegovernment.
Q4:Whomdid Q4: Whomdidyouliaisewith youliaisewith toidentifyandconfir toidentifyand confirm m customer customer requirement requirements? s? Weliasedwiththeconcernedauthorityforfoodinthegovernmentaswellasanutritionist
Q5:Whatwould thehealthconsequ Q5:Whatwould thehealth consequences(if ences(ifany)be any)be ifyou ignored ignored thespecia the special ldietar dietary y requirementsofthiscustomergroup? Therearespecialdietaryrequirementsforpeoplewhohaveoraresufferingfromdiabetes ornut allergy orcoeliacdisease
People Peopl e sufferingfrom sufferingfrom allergy allergy couldexperience couldexperience differentthings differentthings like Swellingofthethroat Itching Rashes Nauseaorvomiting
Peoplesufferingfromdiabetescouldsufferfrom Cold,dampskin Hunger Dryskindehydration Excessivethirst Elevatedpulse Shaking
Peoplesufferingfromcoeliac disease Diarrhea Internalbleeding Swellingintheintestine
Choice Business College Pty Ltd ABN 28 130 302 000 | RTO 41297 |CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 6 November 2017
Choice Business College Pty Ltd ABN 28 130 302 000 | RTO 41297 |CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 6 November 2017
SITHKOP004 – SITHKOP004 – DEVELOPMENUSFORSPECIALDIETARYREQUIREMENTS DEVELOPMENUSFORSPECIALDIETARYREQUIREMENTS – ProjectTasks ProjectTasks
Q6:Whatgoals(s)wouldyousetforyourmenusbasedontheinformationyou’veresearched Q6: Whatgoals(s)wouldyousetforyourmenusbasedontheinformationyou’veresearched aboutyourcustomergroup.Thatis,whatareyouhopingtoachievebyplanningand documentingamealplanandmenu? Meetingdietaryrequirements Balancednutrition Meetingreligiousandculturalrequirements Nottotriggeranyallergiesrelated Nottotrigge ranyallergiesrelated tofood
Task 1.2: 1.2: Document Docum ent a menu overview overv iew GotoyourCoursefilesfolder,openandsaveacopyof Assessment Assessment A_Menu overview locallyonyour computer. computer.
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Discuss andconfirm andconfirm thetimeperiodforyourcyclic menupriortocommencing menupriortocommencing this task,forexamp task,forexample, le, Discuss two,threeorfourweeks. Brainstormarangeofmenuideastosuitthecustomer,dietaryandculturalorreligiousrequirements identifiedinTask1.1 ident ifiedinTask1.1foratleast foratleasttwoweeksofyourcycl twoweeksofyourcyclic ic menu. menu. Sortyourmenusuggesti Sortyourmenusuggestionsintoa onsintoa rough rough draftof yourmenuusingthemenu overv overview iew templa template. te. Save ve your completed menu overview as Assessment A_Menu 1 overview. You will use this informationtocompleteTask1.3. It It is is im impo port rtan ant t th that at yo you u in incl clud ude e th the e me menu nu nu numb mber er in in yo your ur fi file le na name me (a (as s ab above ove) ) an and d nu numb mber er th the e ta task sks s sequentially. You are required to repeat these tasks for six different menus throughout this assessment. assessment. Youdonotneedto submit submitthis this assess assessmenttask menttask yet. yet.
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Task Ta sk 1.3: 1.3: Develop Develop menus and meal plans f or special di ets ets GotoyourCoursefilesfolderandopen Assessment A_Daily meal plan and checklist. Printorcutandpastesevencopiesofthedailymenuplanandchecklist(onecopyforeachdayofthe
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week). week). Completeamealplanforeachdayoftheweekforthefirstweekofyourcyclicmenuasperyour menuoverviewfromTask1.2. menuoverviewfromTask1.2. Compl Completethe etethe tableforeach menu item(breakfa item(breakfast st option options, s, morni morning ng tea,lunchoptions,afternoon tea,lunchoptions,afternoon tea anddinneroptions)foreachdayoftheweek. Usethechecklistforeachmenuitemtoensureyourmealplans(andentiremenu)arewellplanned andmeetthenutritional,dietary, andmeetthenutrition al,dietary,culturalorreligi culturalorreligiousrequireme ousrequirementsofyourcustomergroup. ntsofyourcustomergroup. Saveyourcomple Saveyourcompleted ted mealplans as Assessment A_Menu 1_Daily meal plan. Submit Assessment A _ Menu Menu 1 overview and Assessment A_Menu 1_Daily meal plan toyour assessor. assessor.
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Choice Business College Pty Ltd ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 6 November 2017
SITHKOP004 – SITHKOP004 – DEVELOPMENUSFORSPECIALDIETARYREQUIREMENTS DEVELOPMENUSFORSPECIALDIETARYREQUIREMENTS – ProjectTasks ProjectTasks
Task 1.4: 1.4: Cost menus menus GotoyourCoursefilesfolder,open Assessment Assessment A_Menu costing andcompleteTask1.4usingthe menucostingtemplateprovided . Select Select onedayfromthemenu develo developedin pedin Task 1.3. 1.3. Calculatetheportionyieldsandcostsofallingredientsrequiredtoprepareandproduceallmenu optionsoffered optio nsofferedonyourselect onyourselectedday. edday. Calcu Calculateotherexpenditu lateotherexpenditureitems reitems usedin theprepar thepreparationorserviceof ationorserviceof themenu item. item. Calcu Calculatethetotalcostforone latethetotalcostforone serveorportionforeach menu optio option. n. menucostingtableforeachmenu item. item. Youmustcompleteone Print orcutand pastethemenucostingtemplate Print pastethemenucostingtemplateas as manytimes manytimes as requi required. red. Saveyourcomplet Saveyourcompleted ed costi costings ngs as Assessment Assessment A_Menu 1_Menu costing andsubmitittoyour assessor. assessor.
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Task Ta sk 1.5: 1.5: Monitor m enu performance performance GotoyourCoursefilesfolder,open Assessment Assessment A_Background information andreadtheinformation providedonmethodsofevaluation. Imple Implementthe mentthe menuin yourworkplac yourworkplaceor eor traini training ng enviro environment nment.. Monit Monitortheperformanc ortheperformance e ofthe menuby obtain obtainingfeedbackfromcustomer ingfeedbackfromcustomers s orothers byusing at leasttwoofthemethodslistedin Assessment Assessment A_Background information. Youcanusefeedbackmechanismscurrentlyusedwithintheorganisation,modifyexisting mechanismstoassistingatherin mecha nismstoassistingatheringnecessar gnecessaryinformati yinformation,orcreate on,orcreateyour your own. own. Docum Documentand entand analys analysethe ethe resu results lts of yourfeedb yourfeedbackto ackto dete determinethe rminethe follow following. ing.
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Succe Successof ssof yourmenuagainstdietarygoalsforthecustom yourmenuagainstdietarygoalsforthe customer ergroupnominatedin groupnominatedin Task 1.1
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Levelofcustomersatisfactionwiththemenu
ve yo Save Sa your ur fe feed edba back ck re resu sult lts s an and d an anal alys ysis is lo loca call lly y as as Assessment A_Menu 1_Feedback analysis. Yo You u willneedtorefertoittorespon willneed torefertoittorespondtoquestion dtoquestionsinTask sinTask 1.6. 1.6. Sc Scan an or or ph phot oto ogr grap aph h at at le leas ast t on one e ex exa amp mple le of of ea each ch ty type pe of of fee eedb dbac ack k me mettho hod d yo you u use sed d to to ob obta tain in fee eedb dbac ack. k. Sa Save ve as as Assessment A_ Menu 1_Feedback example 1 and Assessment A_ Menu 1_Feedback example 2. Submi Submitthe tthe follow followingto ingto your assess assessor: or:
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Assessment A_Menu 1_Feedback 1_Feedback analysis Assessment A_Menu 1_Feedback 1_Feedback example 1 Assessment A_Menu 1_Feedback 1_Feedback example 2
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Task 1.6: 1.6: Review perfo rmanc e Answerthe following questions based on onyour your analysis of offeedback feedbackin inTask1.5. Task1.5.
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Q1: Whatmethod Q1: Whatmethods/t s/techn echnique iquesdid sdid you you use use toobtain toobtain feedbac feedback? k? Survey Asking customers
Q2:Whodid Q2: Whodid youseek feedback feedback from? from? Customers Employees
Choice Business College Pty Ltd ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 6 November 2017
SITHKOP004 – SITHKOP004 – DEVELOPMENUSFORSPECIALDIETARYREQUIREMENTS DEVELOPMENUSFORSPECIALDIETARYREQUIREMENTS – ProjectTasks ProjectTasks
Q3:Didyou Q3: Didyouachiev achievethe ethe dietary dietarygoalsyou goalsyousetinTask setinTask 1.1? Fromthefeedbackwegotwehavenotachievedallthedietarygoalssetin1.1
Q4: Whichmen Q4: Whichmenuitems uitemsdid did not notmeetdieta meetdietarygoals? rygoals? Wearenotquiteonparwith theglute theglutenfreediet nfreediet we planne planned d for
Q5: Briefl Q5: Brieflyexp yexplai lainwhyyouthinkmen nwhyyouthinkmenuitem uitemsdidordid sdidordidnotmeet notmeetdieta dietary ry goals. goals. Menuitemsdidnotmeetourgoalsbecausewecouldnotinsomefoodmakeitglutenfreelikecookies
Q6: Whichmen Q6: Whichmenu u itemsrated itemsrated thehighest thehighestcustom customer er sat satisf isfact action ion score? score? FriedfoodslikeFrenchfriesandchickennuggetsalongwithburgergotahighersatisfactionscore
Q7: Whichmenu Q7: Whichmenu itemsrated itemsrated thelowestcust thelowestcustom omersatis ersatisfac factio tion n score? score? Greensandvegetablesgotalowsatisfactionscore
Q8: Briefl Q8: Brieflyexp yexplai lainwhyyouthink nwhyyouthink custom customers erswereorwer wereorwerenotsatis enotsatisfie fiedwiththeme dwiththemenu nu ite items. ms.
Somecustomers werenotsatisfiedwiththe menuitemsbecausesomeitems couldnotmeet their Somecustomers their dietary dietary requirements.
Q9:Describ Q9:D escribethec ethechanges hangesyou you wouldmake wouldmaketo to your completed completed menubased menubasedonthe onthe feedback feedback youreceived. Fromthefeedback Fromthefe edbackwehav wehaverece ereceivedwe ivedwearelo arelookingm okingmoreinto oreintoa a glutenfree glutenfree dietan dietand d removing removing menu itemsthatarebarelybeingeatenandanincreaseintheamountofproteininthefoodwearealsotrying toreviseourprices.
Choice Business College Pty Ltd ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 6 November 2017
SITHKOP004 – SITHKOP004 – DEVELOPMENUSFORSPECIALDIETARYREQUIREMENTS DEVELOPMENUSFORSPECIALDIETARYREQUIREMENTS – ProjectTasks ProjectTasks
Task 2: Menu 2 2 Task Ta sk 2.1: 2.1: Identify th e dietary and cultural requir ements ements of cu stomers stomers Select Select acustome acustomergroupfor rgroupfor your menu. menu. Custo Customergroupscould mergroupscould relate relate toyourworkplaceortrainingenvironme toyourworkplaceortrainingenvironment nt orcould bebasedon realis realistic tic hospitalitybusinesses. hospitalitybusinesses. Ident Identifythe ifythe dietar dietaryand yand cultura cultural l requir requirements ements ofyour custo customer mer group group.. Yo You u mu must st co conf nfirm irm yo your ur se sele lect cted ed cu cust stom omer er gr grou oup p an and d die dieta tary ry, , cu cultu ltura ral l or or re reli ligio gious us re requ quir irem emen ents ts wi with th yourtrainer/assessorpriortoundertakingthisassessment. The The siz size e of the the gro group up mus must t be dis discuss cussed ed and and con confir firmed med wit with h you your r tra traine iner/a r/asse ssesso ssor. r. Alt Althou hough gh a spe specifi cifi c numb nu mber er is is no not t sp spec ecif ifie ied, d, th the e gr grou oup p si size ze mu must st be be su subs bsta tant ntia ial l en enou ough gh to to re repl plic icat ate e re real alis isti tic c wo work rkpl plac ace e demandsof deman dsof asenior aseniorcook,chef, cook,chef,catering cateringsupervis supervisorormanager orormanager.. Answerall the questions. questions.
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Q1: Whatcustom Q1: Whatcustomergroup ergroup isyour isyour menudevelo menudeveloped ped for? for?
Menuis developedforteenagersoradolescents developedforteenagersoradolescents andchildren andchildren
Q2: Whatare Q2: Whatare the theirdietar irdietaryand/ yand/orcultu orcultural ral requir requireme ements nts? ?
Fruitsandvegetables Wholegrainsforenergy Iron-richfoods Proteintobuildmusclesandorgans Limitingfat Checkingforallergen
Someculturalrequirementscouldbeassociatedwithreligionornewinformationorhealthproblemsas well:
Gluten-freefood Sugar-free Typeoneandtwodiabetes Vegan Vegetarian
Q3: What Q3: What source sourcesofinfor sofinformat mationdidyouuse iondidyouuse todetermin todeterminethese ethese requir requireme ements nts? ? Weconductedasurveyandaskednutritionistsandgovernmentofficials
Choice Business College Pty Ltd ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 6 November 2017
SITHKOP004 – SITHKOP004 – DEVELOPMENUSFORSPECIALDIETARYREQUIREMENTS DEVELOPMENUSFORSPECIALDIETARYREQUIREMENTS – ProjectTasks ProjectTasks
Q4:Whomdid Q4: Whomdid youliaisewith toidentifyand confirm confirm customer customerrequir requirements ements? ?
Nutritionists Governmentfooddiet
Q5: What would the health consequences (if any) be if you ignored the special dietary requirementsofthiscustomergroup?
Therearespecial Thereares pecialdietar dietary y requir requirements ementsforp forpeople eoplewho who have orare orare suffer sufferingf ingfromdia romdiabetes betes ornu ornut t allerg allergy y orcoeliacdisease
People sufferingfrom People sufferingfrom allergy allergy couldexperience couldexperience differentthings differentthings like Swellingofthethroat Itching Rashes Nauseaorvomiting
Peoplesufferingfromdiabetescouldsufferfrom Cold,dampskin Hunger Dryskindehydration Excessivethirst Elevatedpulse Shaking
Peoplesufferingfromcoeliac disease Diarrhea Internalbleeding Swellingintheintestine
Q6: Q6 : What What go goal als( s(s) s) woul would d you you set set for for your your me menu nus s ba base sed d on on th the e in info form rmat atio ion n you’ve you’ve researc researched hed ab abou out t your your cust custom omer er gr grou oup. p. That hat is is, , what what ar are e you you ho hopi ping ng to to ac achi hiev eve e by by pl plan anni ning ng an and d documentingamealplanandmenu? Wearetryingtoachieveabalancednutrition Noallergy Andto meetthe cultural culturalrequirements requirements as well as religious
Choice Business College Pty Ltd ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 6 November 2017
Choice Business College Pty Ltd ABN 28 130 302 000 |RTO 41297 | CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 6 November 2017
SITHKOP004 – – DEVELOPMENUSFORSPECIAL DEVELOPMENUSFORSPECIALDIETARYREQUIR DIETARYREQUIREMENTS EMENTS – – ProjectTasks ProjectTasks
Task 2.2: 2.2: Document Docum ent a menu overview overv iew GotoyourCoursefilesfolder,openandsaveacopyof Assessment Assessment A_Menu overview locallyonyour computer. computer. Discussandconfirmthetimeperiodforyourmenupriortocommencingthistask,forexample,two, threeorfourweeks. Brain Brainstorma storma range range of menuideas tosuitthe custom customer,dietaryandculturalor er,dietaryandculturalor religio religiousrequireme usrequirements nts identifiedin ident ifiedinTask2.1foratleast Task2.1foratleasttwoweeksofyourmenu. twoweeksofyourmenu. Sortyourmenusuggestio Sortyourmenusuggestionsintoa nsintoa rough rough draftof yourmenuusingthe menuoverviewtemplate. menuoverviewtemplate. Assessment A_Menu 2 overview.Youwillusethis Saveyourcompletedmenuoverviewas Assessment informationtocompleteTask2.3. Youdonotneedto submit submitthis this assess assessmenttask menttask yet. yet.
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Choice Business College Pty Ltd ABN 28 130 302 000 | RTO 41297 |CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 6 November 2017
SITHKOP004 – – DEVELOPMENUSFORSPECIAL DEVELOPMENUSFORSPECIALDIETARYREQUIR DIETARYREQUIREMENTS EMENTS – – ProjectTasks ProjectTasks
Task Ta sk 2.3: 2.3: Develop Develop menus and meal plans f or special di ets ets GotoyourCoursefilesfolderandopen Assessment A_Daily meal plan and checklist. Printorcutandpastesevencopiesofthedailymenuplanandchecklist(onecopyforeachdayofthe week). week). Completeamealplanforeachdayoftheweekforthefirstweekofyourmenuasperyourmenu overviewfromTask2.2. overviewfromTask2.2. Compl Completethe etethe tableforeach menuitem (brea (breakfast kfast optio options, ns, morni morningtea, ngtea, lunchoptions,afterno lunchoptions,afternoontea ontea anddinneroption anddinn eroptions)foreach s)foreachdayofthe dayofthe week. week. Usethechecklistforeachmenuitemtoensureyourmealplans(andentiremenu)arewellplanned andmeetthenutritional,dietary, andmeetthenutrition al,dietary,culturalorreligious culturalorreligious requir requirement ements s ofyourcustome ofyourcustomergroup. rgroup. Saveyourcomple Saveyourcompleted ted mealplans as Assessment A_Menu 2_Daily meal plan. Submit Assessment Assessment A_Menu 2 overview and Assessment Assessment A_Menu 2_Daily meal plan toyour assessor. assessor.
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Task 2.4: 2.4: Cost menus m enus GotoyourCoursefilesfolder,open Assessment A_Menu costing andcompleteTask2.4usingthe menucostingtemplateprovided . Select Select onedayfromthemenu develo developedin pedin Task 2.3. 2.3. Calcu Calculatetheportionyieldsandcosts latetheportionyieldsandcosts ofall ingre ingredients dients requi requiredto redto prepa prepare re andproduceall menu optionsoffered optio nsofferedonyourselect onyourselectedday. edday. Calcu Calculateotherexpenditu lateotherexpenditureitems reitems usedin theprepar thepreparationorserviceof ationorserviceof themenu item. item. Calcu Calculatethetotalcostforone latethetotalcostforone serve serve orportio orportion n foreachmenu optio option. n. Youmustcompleteone menucostingtableforeachmenu item. item. Print orcutandpastethe menucostingtemplat menucostingtemplateas eas manytimesas required. requi red. Print Saveyourcompletedcostingsas Assessment A_Menu Assessment 2_Menu costing andsubmitittoyour assessor. assessor.
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Task Ta sk 2.5: 2.5: Monitor m enu performance performance GotoyourCoursefilesfolder,open Assessment Assessment A_Background information andreadtheinformation providedonmethodsofevaluation. Imple Implementthe mentthe menuin yourworkplac yourworkplaceor eor traini training ng enviro environment nment.. Monit Monitortheperforman ortheperformance ce ofthe menuby obtain obtainingfeedbackfromcustomer ingfeedbackfromcustomers s orothers byusing at leasttwoofthemethodslistedin Assessment Assessment A_Background information. Youcanusefeedbackmechanismscurrentlyusedwithintheorganisation,modifyexisting mechanismstoassistingatherin mecha nismstoassistingatheringnecessar gnecessaryinforma yinformation,orcrea tion,orcreateyour teyour own. own. Docum Documentand entand analys analysethe ethe result results s of yourfeedbac yourfeedback k todetermin todeterminethe ethe follow following. ing.
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Succe Successofyour ssofyour menuagainstdietarygoals menuagainstdietarygoals forthecustomergroup nominatedin nominatedin Task 2.1 Levelofcustomersatisfact Levelofcustomersatisfaction ionwiththe withthe menu menu
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Assessment A_Menu 2_Feedback analysis. You Assessment Saveyourfeedbackresultsandanalysislocallyas willneedtorefertoittorespon willneed torefertoittorespondtoquestions dtoquestionsinTask inTask 2.6. 2.6. Scanorphotographatleastoneexampleofeachtypeoffeedbackmethodyouusedtoobtain feedback.Saveas Assessment Assessment A_ Menu 2_Feedback example 1 and Assessment Assessment A_ Menu 2_Feedback example 2. 2. Submi Submitthe tthe follow followingto ingto your assesso assessor: r:
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Assessment A_Menu 2_Feedback 2_Feedback analysis Assessment A_Menu 2_Feedback 2_Feedback example 1 Assessment A_Menu 2_Feedback 2_Feedback example 2
Choice Business College Pty Ltd ABN 28 130 302 000 | RTO 41297 |CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 6 November 2017
SITHKOP004 – – DEVELOPMENUSFORSPECIAL DEVELOPMENUSFORSPECIALDIETARYREQUIR DIETARYREQUIREMENTS EMENTS – – ProjectTasks ProjectTasks
Task 2.6 2.6 Review perfo rmance rmanc e Answerthe following questions based on onyour your analysis of offeedback feedbackin inTask2.5. Task2.5.
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Q1: Whatmethod Q1: Whatmethods/t s/techn echnique iquesdid sdid you you use use toobtain toobtain feedbac feedback? k? Survey Asking customers
Q2:Whodid Q2: Whodid youseek feedback feedback from? from? Customers Employees
Q3:Didyou Q3: Didyouachiev achievethe ethe dietary dietarygoalsyou goalsyousetinTask setinTask 2.1?
Weachievedmostofthedietarygoalssetin2.1butsomearestillnotcomplete.
Q4: Whichmen Q4: Whichmenuitems uitems didnotmeetdiet didnotmeetdietary ary goals? goals? Themenufor theteenagers theteenagers didnot meetdietarygoals anditincludedprocessedsugar anditincludedprocessedsugar
Q5: Briefl Q5: Brieflyexp yexplai lainwhyyouthinkmen nwhyyouthinkmenuitem uitemsdidordid sdidordidnotmeet notmeetdieta dietary ry goals. goals. Asteenagersliketoeatordrinksweetthingthey aremoreinclined todrink sodasorchocolates andto makeourmenuattractiveweaddedmoresugartothedessertandsweetitemstheyalsolikedfriedfoods
Q6:Whichmenuitems Q6: Whichmenuitems ratedthe highestcustomer highestcustomer satisfaction satisfaction score? score? FriedchickenandFrenchfries
Q7: Whichmenu Q7: Whichmenu items items ratedthelowes ratedthelowestcust tcustome omersatisf rsatisfact action ion score? score? Greenvegetableslikebroccoli
Choice Business College Pty Ltd ABN 28 130 302 000 | RTO 41297 |CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 6 November 2017
SITHKOP004 – – DEVELOPMENUSFORSPECIAL DEVELOPMENUSFORSPECIALDIETARYREQUIR DIETARYREQUIREMENTS EMENTS – – ProjectTasks ProjectTasks
Q8: Briefl Q8: Brieflyexp yexplai lainwhyyouthink nwhyyouthink custom customers erswereor wereorwerenotsat werenotsatisf isfiedwit iedwiththemenu hthemenu ite items. ms. Teenagersaregoingthroughhormonalchangetheyeatwhattheyfeellikeeatingaccordingtothemood theyareinclinedtostrongflavors
Q9:Describethechangesyouwouldmaketoyourcompletedmenubasedonthefeedback youreceived.
Iwouldmakefoodthatarehealthyandtastyaswell
Choice Business College Pty Ltd ABN 28 130 302 000 | RTO 41297 |CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 6 November 2017
SITHKOP004 – – DEVELOPMENUSFORSPECIAL DEVELOPMENUSFORSPECIALDIETARYREQUIR DIETARYREQUIREMENTS EMENTS – – ProjectTasks ProjectTasks
Task 3: Menu 3 3 Task Ta sk 3.1: 3.1: Identify the di etary etary and cult ural requirements of custo mers mers Select Select acustome acustomergroupfor rgroupfor your menu. menu. Custo Customergroupscould mergroupscould relate relateto to yourworkp yourworkplaceor laceor trainin training g enviro environment nment orcouldbe basedon realis realistic tic hospitalitybusinesses. hospitalitybusinesses. Ident Identifythe ifythe dietar dietaryand yand cultura cultural l requir requirements ements ofyour custo customer mer group group.. Yo You u mu must st co conf nfir irm m yo your ur se sele lect cted ed cu cust stom omer er gr grou oup p an and d di diet etar ary, y, cu cult ltur ural al or re relig ligiou ious s re requ quir irem emen ents ts wi with th yourtrainer/assessorpriortoundertakingthisassessment.
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The size size of the the gro group up mus must t be disc discuss ussed ed and and con confir firmed med wit with h you your r tra trainer iner/as /asses sessor sor. . Alt Althou hough gh a spe specif cific ic The numb nu mber er is is no not t sp spec ecif ifie ied, d, th the e gr grou oup p si size ze mu must st be be su subs bsta tant ntia ial l en enou ough gh to to re repl plic icat ate e re real alis isti tic c wo work rkpl plac ace e demandsof deman dsof asenior aseniorcook,che cook,chef,cateri f,cateringsuperv ngsupervisorormanage isorormanager. r. Answerall the questions. questions.
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Q1: Whatcustom Q1: Whatcustomergroup ergroup isyour isyour menudevelo menudeveloped ped for? for?
Ourmenuisdevelopedfor Elderlyandill
Q2: Whatare Q2: Whatare the theirdieta irdietaryand ryand/or /or cultur cultural al requir requireme ements nts? ?
CalciumandVitaminD Potassium Fiber CalciumandVitaminD Lowcholesterol
Lowsugar Nutritionalrequirements Portionsize
Thefood givento givento the elder elderlyandill lyandill shouldbefocuse shouldbe focusedmoretowardsthenutritio dmoretowardsthenutrition nrather rather than taste
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V 2.0 Last updated 6 November 2017
SITHKOP004 – – DEVELOPMENUSFORSPECIAL DEVELOPMENUSFORSPECIALDIETARYREQUIR DIETARYREQUIREMENTS EMENTS – – ProjectTasks ProjectTasks
Q3: Whatsourc Q3: Whatsourcesofinfo esofinforma rmatio tiondid ndid youuseto determi determinethese nethese requir requireme ements nts? ? Weconsultedwithanutritionistandaskedthefamilymembersoftheelderlytostateanyrequirements
Q4:Whomdid Q4: Whomdid youliaisewith toidentifyand confirm confirm customer customer requirement requirements? s? Weaskeda nutri nutritionist tionist anddieticia anddieticians ns along along withmedic withmedical al specia specialiststoconfirmtherequirem liststoconfirmtherequirements ents
Q5:Whatwouldthehealthconsequences(ifany)beifyouignoredthespecialdietary requirementsofthiscustomergroup? Duringoldageandwhenweareillourbodydoesnotfunctionatitstoplevelandsomefoodcouldleadto indigestionorstomachcrampsitcouldevenleadtohighbloodpressure orlowpeople sufferingfrom diseaseslike diseas eslikediabe diabetess tesshould houldbeg begivenfo ivenfoodac odaccordin cordingtot gtothene heneedsif edsif ignore ignoreitco itcouldle uldleadto adto afatal afatal result result therecouldalsobeallergiestobeconcernedwithalongwithcheckingfoodthatcouldinteractwiththe medicationcurr medica tioncurrentlybein entlybeingtakenwhichcouldlea gtakenwhichcouldleadtovomitingnauseastomach dtovomitingnauseastomach painetc
Q6: Q6 : What What go goal als( s(s) s) woul would d you you set set for for your your me menu nus s ba base sed d on on th the e in info form rmat atio ion n you’ve you’ve resear researche ched d ab abou out t your your cust custo omer er gr grou oup. p. That hat is is, , wh what at ar are e you you ho hopi ping ng to to ac achi hiev eve e by by pl plan anni ning ng and nd documentingamealplanandmenu?
Task 3.2: 3.2: Document a menu o vervi ew ew GotoyourCoursefilesfolder,openandsaveacopyof Assessment A_Menu overview locallyonyour computer. computer. Discussandconfirmthetimeperiodforyourmenupriortocommencingthistask,forexample,two, threeorfourweeks. Brainstormarangeofmenuideastosuitthecustomer,dietaryandculturalorreligiousrequirements identifiedin ident ifiedinTask3.1foratleast Task3.1foratleasttwoweeksofyourmenu. twoweeksofyourmenu. Sortyourmenusuggestio Sortyourmenusuggestionsintoa nsintoa rough rough draftof yourmenuusingthe menuovervie menuoverview w templa template. te. Saveyourcompletedmenuoverviewas Assessment Assessment A_Menu 3 overview.Youwillusethis informationtocompleteTask3.3. Youdonotneedto submit submitthis this assess assessmenttask menttask yet. yet.
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Choice Business College Pty Ltd ABN 28 130 302 000 | RTO 41297 |CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 6 November 2017
SITHKOP004 – – DEVELOPMENUSFORSPECIAL DEVELOPMENUSFORSPECIALDIETARYREQUIR DIETARYREQUIREMENTS EMENTS – – ProjectTasks ProjectTasks
Task Ta sk 3.3: 3.3: Develop Develop menus and meal plans f or special di ets ets GotoyourCoursefilesfolderandopen Assessment A_Daily meal plan and checklist. Printorcutandpastesevencopiesofthedailymenuplanandchecklist(onecopyforeachdayofthe week). week). Completeamealplanforeachdayoftheweekforthefirstweekofyourmenuasperyourmenu overviewfromTask3.2. overviewfromTask3.2. Completethetableforeachmenuitem(breakfastoptions,morningtea,lunchoptions,afternoontea anddinneroption anddinn eroptions)foreach s)foreachdayofthe dayofthe week. week. Usethechecklistforeachmenuitemtoensureyourmealplans(andentiremenu)arewellplanned andmeetthenutritional,dietary,cultu andmeetthenutritiona l,dietary,culturalorreligiousrequi ralorreligiousrequiremen rementsof tsof yourcust yourcustomergroup. omergroup. Saveyourcomplet Saveyourcompleted ed mealplans as Assessment A_Menu 3_Daily meal plan. Submit Assessment A _ Menu Menu 3 overview and Assessment A_ Menu 3_Daily meal plan toyour assessor. assessor.
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Task 3.4: 3.4: Cost m enus enus GotoyourCoursefilesfolder,open Assessment Assessment A_Menu costing andcompleteTask3.4usingthe menucostingtemplateprovided . Select Select onedayfromthemenu develo developedin pedin Task 3.3. 3.3. Calculatetheportionyieldsandcostsofallingredientsrequiredtoprepareandproduceallmenu optionsoffered optio nsofferedonyourselect onyourselectedday. edday. Cal Calcul culate ate oth otherexpend erexpenditur itureitems eitems used used in theprepar thepreparation ation orserviceof eof the menuitem. menuitem. Calcu Calculatethetotalcostforone latethetotalcostforone serve serve orportio orportion n foreachmenu optio option. n. Youmustcompleteone menucostingtableforeachmenu item. item. Print orcutand pastethemenucostingtemplate pastethemenucostingtemplateas manytimes as requi manytimes required. red. Print Saveyourcompletedcostingsas Assessment Assessment A_ as Menu 3_Menu costing andsubmitittoyour assessor. assessor.
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Task Ta sk 3.5: 3.5: Monitor menu performance performance GotoyourCoursefilesfolder,open Assessment Assessment A_Background information andreadtheinformation providedonmethodsofevaluation. Imple Implementthe mentthe menuin yourworkpla yourworkplaceor ceor traini training ng environ environment. ment. Monit Monitortheperforman ortheperformance ce ofthe menuby obtain obtainingfeedbackfromcustomer ingfeedbackfromcustomers s orothers byusing at leasttwoofthemethodslistedin Assessment Assessment A_Background information. Youcanusefeedbackmechanismscurrentlyusedwithintheorganisation,modifyexisting mechanismstoassistingatherin mecha nismstoassistingatheringnecessar gnecessaryinform yinformation, ation,orcreateyourown. orcreateyourown. Docum Documentand entand analys analysethe ethe resu results lts of yourfeedb yourfeedbackto ackto dete determinethe rminethe follow following. ing.
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SuccessofyourmenuagainstdietarygoalsforthecustomergroupnominatedinTask3.1 Levelof Levelofcustom customer ersatisf satisfactionwith actionwith the menu menu
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Assessment A_Menu 3_Feedback analysis.You Saveyourfeedbackresultsandanalysislocallyas willneedtorefertoittorespon willneed torefertoittorespondtoquestion dtoquestionsinTask sinTask 3.6. 3.6. Scanorphotograp Scanorphotograph h atleastone exampl example e of eachtypeoffeedbac eachtypeoffeedback k metho method d youusedto obtai obtain n feedback.Saveas Assessment Assessment A_Menu 3_Feedback example 1 and Assessment Assessment A_Menu 3_Feedback example 2. 2. Submi Submitthe tthe follow followingto ingto your assess assessor: or:
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Assessment A_Menu 3_Feedback 3_Feedback analysis Assessment A_Menu 3_Feedback 3_Feedback example 1 Assessment A_Menu 3_Feedback 3_Feedback example 2
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Choice Business College Pty Ltd ABN 28 130 302 000 | RTO 41297 |CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 6 November 2017
SITHKOP004 – – DEVELOPMENUSFORSPECIAL DEVELOPMENUSFORSPECIALDIETARYREQUIR DIETARYREQUIREMENTS EMENTS – – ProjectTasks ProjectTasks
Task 3.6: 3.6: Review Review perfor perf ormance mance Answerthe following questions based on onyour your analysis of offeedback feedback in Task 3.5. 3.5.
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Q1: Whatmethod Q1: Whatmethods/t s/techn echnique iquesdid sdid you you useto obtain obtain feedbac feedback? k? Weusedsurveysand online online questi questionnair onnairesto esto obtain obtain thefeedback thefeedback
Q2:Whodid Q2: Whodid youseek feedback feedback from? from? Wegotfeedbackfrom Employees Customer Peoplerelatedtocustomers
Q3:Didyou Q3: Didyouachiev achievethe ethe dietary dietarygoalsyou goalsyou setinTask 3.1? yeswehaveachiev yeswehave achievedth edthe e dieta dietarygoa rygoals ls weset wesetasit asitwas wasmuch much easier easiertomo tomonitor nitorand and make food accord according ing totheneedsaslongasanyfoodormedicinerelatedallergiesorproblemsaretoldinadvance
Q4: Whichmen Q4: Whichmenuitems uitems didnot didnot meetdieta meetdietarygoals? rygoals?
All the dietary goals were met
Q5: Briefl Q5: Brieflyexp yexplai lainwhyyouthinkmen nwhyyouthinkmenuitem uitemsdidordid sdidordidnotmeetdi notmeetdietar etary y goals. goals. Thedietarygoalsweremet
Q6:Whichmenuitems Q6: Whichmenuitems ratedthe highestcustomer highestcustomer satisfaction satisfaction score? score? berries apples darkchocolate eggs asparagus
Q7: Whichmenu Q7: Whichmenu items items ratedthelowes ratedthelowestcust tcustome omersatisf rsatisfact action ion score? score? Caffeinateddrinks Steak grapefruit
Q8:Brieflyexplainwhyyouthinkcustomerswereorwerenotsatisfiedwiththemenuitems. Customerscouldhavefeltlikethemenuitemsweretoosweetortoostrongfortheirtaste Choice Business College Pty Ltd ABN 28 130 302 000 | RTO 41297 |CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 6 November 2017
SITHKOP004 – – DEVELOPMENUSFORSPECIAL DEVELOPMENUSFORSPECIALDIETARYREQUIR DIETARYREQUIREMENTS EMENTS – – ProjectTasks ProjectTasks
Q9:Describethechangesyouwouldmaketoyourcompletedmenubasedonthefeedback youreceived. Fromthefeedbackwereceivedwewouldcookmoresoftlyboiledfoodsandaddinmorefruitsand wholefoods
Choice Business College Pty Ltd ABN 28 130 302 000 | RTO 41297 |CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 6 November 2017
SITHKOP004 – – DEVELOPMENUSFORSPECIAL DEVELOPMENUSFORSPECIALDIETARYREQUIR DIETARYREQUIREMENTS EMENTS – – ProjectTasks ProjectTasks
Task 4: Menu 4 4 Task Ta sk 4.1: 4.1: Identify the di etary etary and cult ural requirements of custo mers mers Select Select acustome acustomergroupfor rgroupfor your menu. menu. Custo Customergroupscould mergroupscould relate relate toyourworkplac toyourworkplace e ortraining ortraining enviro environment nment orcouldbe basedon realis realistic tic hospitalitybusinesses. hospitalitybusinesses. Ident Identifythe ifythe dietar dietaryand yand cultura cultural l requir requirement ements s ofyour custom customer er group group.. Yo You u mu must st co conf nfir irm m yo your ur se sele lect cted ed cu cust stom omer er gr grou oup p an and d di diet etar ary, y, cu cult ltur ural al or re relig ligiou ious s re requ quir irem emen ents ts wi with th yourtrainer/assessorpriortoundertakingthisassessment.
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The size size of the the gro group up mus must t be disc discuss ussed ed and and con confir firmed med wit with h you your r tra traine iner/a r/asses ssessor sor. . Alt Althou hough gh a spe specifi cific c The numb nu mber er is is no not t sp spec ecif ifie ied, d, th the e gr grou oup p si size ze mu must st be be su subs bsta tant ntia ial l en enou ough gh to to re repl plic icat ate e re real alis isti tic c wo work rkpl plac ace e demandsof deman dsof asenior aseniorcook,chef cook,chef,caterin ,cateringsupervi gsupervisorormanager sorormanager.. Answerall the questions. questions.
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Q1: Whatcustom Q1: Whatcustomergroup ergroup isyour isyour menudevelo menudeveloped ped for? for?
Earthquakevictims
Q2: Whatare Q2: Whatare theirdieta theirdietaryand/or ryand/or cultur culturalrequi alrequirem rement ents? s?
Dietaryrequirements Wholefillingfoods Plentyofliquid Hotfoodslikesouporstew
Peoplecouldhaveallergiessowehavetowarnthemaboutthefoodsandmakeamealtakingthatinto accountandmakingsubstitutes Culturalorreligiousrequirements Hindudonoteatmeat Muslimseathalal
Q3: What Q3: What source sourcesofinfor sofinformat mationdidyouuse iondidyouuse todetermin todeterminethese ethese requir requireme ements nts? ? Weaskedthenutritionistandadieticianalongwithsomeformerearthquakevictims
Choice Business College Pty Ltd ABN 28 130 302 000 | RTO 41297 |CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 6 November 2017
SITHKOP004 – – DEVELOPMENUSFORSPECIAL DEVELOPMENUSFORSPECIALDIETARYREQUIR DIETARYREQUIREMENTS EMENTS – – ProjectTasks ProjectTasks
Q4:Whomdid Q4: Whomdid youliaisewith toidentifyand confirm confirm customer customer requirement requirements? s? Previousearthquakevictims Nutritionist Dietician
Q5:Whatwould thehealth consequences Q5:Whatwould consequences(if (if any)be ifyou ignored ignored thespeci the specialdietary aldietary requirementsofthiscustomergroup? People maysufferfrommal People maysufferfrommal nutritionduringa nutritionduringa natur naturaldisasterpeopledo aldisasterpeopledo not knowtheyarehungryortired duetotheadrenalrushbutassoonasthatsettlesthebodybecomesmoreexhaustedandsowehaveto makefoodt make foodthatw hatwillreple illreplenisht nishthevic hevictimswhi timswhilstch lstchecking eckingfor forany any allergen allergen or foods they canno cannot t eat by askingthemorputtingonsigns.
Q6: Q6 : What What go goal als( s(s) s) woul would d you you set set for for your your menu menus s ba base sed d on on th the e in info form rmat atio ion n you’ve you’ve resear researche ched d ab abou out t your your cus usto tom mer er gr grou oup. p. Th That at is is, , what what ar are e you you ho hopi ping ng to achie chieve ve by by pl plan anni ning ng an and d documentingamealplanandmenu?
Task 4.2 4.2:: Docum ent a menu overview overv iew GotoyourCoursefilesfolder,openandsaveacopyof Assessment A_Menu overview locallyonyour computer. computer. Discussandconfirmthetimeperiodforyourmenupriortocommencingthistask,forexample,two, threeorfourweeks. Brain Brainstormarange stormarange of menuideasto suitthecustomer,dietaryandculturalor religio religious us requi requiremen rements ts identifiedin ident ifiedinTask2.1foratleas Task2.1foratleasttwoweeks ttwoweeksof of yourmenu. yourmenu. Sortyourmenusuggesti Sortyourmenusuggestionsintoa onsintoa rough rough draftof yourmenuusingthemenuoverview templa template. te. Saveyourcompletedmenuoverviewas Assessment Assessment A_Menu 4 overview.Youwillusethis informationtocompleteTask4.3.
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submitthis this assess assessmenttask menttask yet. yet. Youdonotneedto submit Choice Business College Pty Ltd ABN 28 130 302 000 | RTO 41297 |CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 6 November 2017
SITHKOP004 – – DEVELOPMENUSFORSPECIAL DEVELOPMENUSFORSPECIALDIETARYREQUIR DIETARYREQUIREMENTS EMENTS – – ProjectTasks ProjectTasks
Choice Business College Pty Ltd ABN 28 130 302 000 | RTO 41297 |CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 6 November 2017
SITHKOP004 – – DEVELOPMENUSFORSPECIAL DEVELOPMENUSFORSPECIALDIETARYREQUIR DIETARYREQUIREMENTS EMENTS – – ProjectTasks ProjectTasks
Task Ta sk 4.3: 4.3: Develop Develop menus and meal plans f or special di ets ets GotoyourCoursefilesfolderandopen Assessment A_Daily meal plan and checklist. checklist. Printorcutandpastesevencopiesofthedailymenuplanandchecklist(onecopyforeachdayofthe week). week). Completeamealplanforeachdayoftheweekforthefirstweekofyourmenuasperyourmenu overviewfromTask4.2. overviewfromTask4.2. Completethetableforeachmenuitem(breakfastoptions,morningtea,lunchoptions,afternoontea anddinneroption anddinn eroptions)foreach s)foreachdayofthe dayofthe week. week.
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Usethechecklistforeachmenuitemtoensureyourmealplans(andentiremenu)arewellplanned andmeetthenutritional,dietary, andmeetthenutrition al,dietary,culturalorreligio culturalorreligiousrequireme usrequirementsof ntsof yourcusto yourcustomergroup. mergroup. Saveyourcompl Saveyourcompleted eted mealplans as Assessment A_Menu 4_Daily meal plan. Submit Assessment A _ Menu Menu 4 overview and Assessment A_Menu 4_Daily meal plan toyour assessor. assessor.
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Task 4.4: 4.4: Cost menus m enus GotoyourCoursefilesfolder,open Assessment A_Menu costing andcompleteTask4.4usingthe menucostingtemplateprovided . Select Select onedayfromthemenu develo developedin pedin Task 4.3. 4.3. Calculatetheportionyieldsandcostsofallingredientsrequiredtoprepareandproduceallmenu optionsoffered optio nsofferedonyourselect onyourselectedday. edday. Calcu Calculateotherexpenditu lateotherexpenditureitems reitems usedin theprepar thepreparationorserviceof ationorserviceof themenu item. item. Calcu Calculatethetotalcostforone latethetotalcostforone serve serve orportio orportion n foreachmenu optio option. n. Youmustcompleteone menucostingtableforeach menuitem. menuitem.
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Print orcutand pastethemenucostingtemplate pastethemenucostingtemplateas as manytimes manytimes as requi required. red. Print Saveyourcompletedcostingsas Assessment Assessment A_Menu 4_Menu costing andsubmitittoyour assessor. assessor.
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Task Ta sk 4.5: 4.5: Monit or menu perform ance ance GotoyourCoursefilesfolder,open Assessment Assessment A_Background information andreadtheinformation providedonmethodsofevaluation. Imple Implementthe mentthe menuin yourworkplac yourworkplaceor eor traini training ng enviro environment nment.. Monit Monitortheperformance ortheperformance ofthe menuby obtain obtainingfeedbackfromcustomer ingfeedbackfromcustomers s orothers byusing at leasttwoofthemethodslistedin Assessment Assessment A_Background information. Youcanusefeedbackmechanismscurrentlyusedwithintheorganisation,modifyexisting mechanismstoassistingatheri mecha nismstoassistingatheringnecess ngnecessaryinform aryinformation, ation,orcreateyourown. orcreateyourown. Docum Documentand entand analys analysethe ethe resu results lts of yourfeedb yourfeedbackto ackto dete determinethe rminethe follow following. ing.
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Successofyour ssofyour menuagainstdietarygoalsforthe custom customergroup ergroup nominatedin nominatedin Task4.1 Task 4.1 Succe Levelofcustomersatisfact Levelofcustomersatisfaction ionwiththe withthe menu menu
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Save yo your ur fe feed edba back ck re resu sult lts s an and d an anal alys ysis is lo loca call lly y as as Assessment A_Menu 4_Feedback analysis. Yo You u Save willneedtorefertoittorespon willneed torefertoittorespondtoquestio dtoquestionsinTask nsinTask 4.6. 4.6. Sc Scan an or or ph phot oto ogr grap aph h at at le leas ast t on one e ex exa amp mple le of of ea each ch ty type pe of of fee eedb dbac ack k me mettho hod d yo you u use sed d to to ob obta tain in feedback. Save as Assessment A_Menu 4_Feedback example 1 and Assessment A_Menu 4_Feedback example 2. Submi Submitthe tthe follow followingto ingto your assess assessor: or:
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Assessment A_Menu 4_Feedback 4_Feedback analysis Assessment A_Menu 4_Feedback 4_Feedback example 1 Assessment A_Menu 4_Feedback 4_Feedback example 2
Choice Business College Pty Ltd ABN 28 130 302 000 | RTO 41297 |CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 6 November 2017
SITHKOP004 – – DEVELOPMENUSFORSPECIAL DEVELOPMENUSFORSPECIALDIETARYREQUIR DIETARYREQUIREMENTS EMENTS – – ProjectTasks ProjectTasks
Task 4.6: 4.6: Review perfo rmanc e Answerthe following questions based on onyour your analysis of offeedback feedbackin inTask4.5. Task4.5.
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Q1: Whatmethod Q1: Whatmethods/t s/techn echnique iquesdid sdid you you use use to obtain obtain feedba feedback? ck? Survey Interview
Q2:Whodid Q2: Whodid youseek feedback feedback from? from? Customer Nutritionist Formervictims
Q3:Didyou Q3: Didyouachiev achievethe ethe dietary dietarygoalsyou goalsyousetinTask setinTask 4.1? Nowedidnotachievethedietarygoalsset
Q4: Whichmen Q4: Whichmenuitems uitems didnotmeetdietar didnotmeetdietarygoals? ygoals? Thestewdid notmeetthe dietar dietary y goalsbecausethere goalsbecausethere wereproblems wereproblems making making multip multipletypes letypes ofstewsfor theneedsofthepeople
Q5: Briefl Q5: Brieflyexp yexplai lainwhyyouthinkmen nwhyyouthinkmenuitem uitemsdidordid sdidordidnotmeet notmeetdieta dietary ry goals. goals. Stewisamixofdifferentvegetablesanditisdifficulttomakeafillingstewwhilstdiscardingsomeofthe ingredients
Q6:Whichmenuitems Q6: Whichmenuitems ratedthe highestcustomer highestcustomer satisfaction satisfaction score? score? Cornbread
Chickenstew
Q7: Whichmenu Q7: Whichmenu items items ratedthelowes ratedthelowestcust tcustome omersatisf rsatisfact action ion score? score? Vegetablesstew
Q8:Brieflyexplainwhyyouthinkcustomerswereorwerenotsatisfiedwiththemenuitems. Vegetablesstewhadsomeingredientsmissingduetothelackofingredientsandtheneedtoexcludeany allergensthestewwasprobablynotfillingenough.
Choice Business College Pty Ltd ABN 28 130 302 000 | RTO 41297 |CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 6 November 2017
SITHKOP004 – – DEVELOPMENUSFORSPECIAL DEVELOPMENUSFORSPECIALDIETARYREQUIR DIETARYREQUIREMENTS EMENTS – – ProjectTasks ProjectTasks
Q9:Describethechangesyouwouldmaketoyourcompletedmenubasedonthefeedback youreceived.
We would make different version of the same foods so people not affected by allergies can have a different meal than the ones with allergies.
Choice Business College Pty Ltd ABN 28 130 302 000 | RTO 41297 |CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 6 November 2017
SITHKOP004 – – DEVELOPMENUSFORSPECIAL DEVELOPMENUSFORSPECIALDIETARYREQUIR DIETARYREQUIREMENTS EMENTS – – ProjectTasks ProjectTasks
Task 5: Menu 5 5 Task Ta sk 5.1: 5.1: Identify Identify the dietary and cultur al requirements of custo mers mers Select Select acustome acustomergroupfor rgroupfor your menu. menu. Custo Customergroupscould mergroupscould relate relate toyourworkplace toyourworkplace ortraining ortraining enviro environment, nment, orcould bebased onrealistic hospitalitybusinesses. hospitalitybusinesses. Ident Identifythe ifythe dietar dietaryand yand cultur cultural al requir requirements ements of your custom customer er group group.. Yo You u mu must st co conf nfirm irm yo your ur se selec lecte ted d cu cust stom omer er gr grou oup p an and d die dieta tary ry, , cu cultu ltura ral l or or re reli ligi gious ous re requ quir irem emen ents ts wi with th yourtrainer/assessorpriortoundertakingthisassessment.
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The size size of the the gro group up mus must t be disc discuss ussed ed and and con confir firmed med wit with h you your r tra traine iner/a r/asse ssesso ssor. r. Alt Althou hough gh a spe specif cific ic The numb nu mber er is is no not t sp spec ecif ifie ied, d, th the e gr grou oup p si size ze mu must st be be su subs bsta tant ntia ial l en enou ough gh to to re repl plic icat ate e re real alis isti tic c wo work rkpl plac ace e demandsof deman dsof asenior aseniorcook,chef cook,chef,caterin ,cateringsupervi gsupervisorormanager sorormanager.. Answerall the questions. questions.
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Q1:Whatcustomergroupis Q1: Whatcustomergroupis yourmenudeveloped your menudeveloped for?
Infants and babies
Q2: Whatare Q2: Whatare the theirdietar irdietaryand/ yand/orcultu orcultural ral requir requireme ements nts? ? Babiesneedalotofnutrientsandfoodduringthefirstyeartheytripletheirbirthweight FoodshighIn Calcium Folate Iron Protein Carbohydrates zinc Shouldbegiventobabiesduringthistimewecanalsolearnwhatthebabyisallergictoandhelpcater foodaccordingtotherequirements
Q3: What Q3: What source sourcesofinfor sofinformat mationdidyouuseto iondidyouuseto dete determi rminethes nethese e requir requireme ements nts? ? Weconsultedwitha Weconsul tedwitha nutritionis nutritionist t anda dietic dietician ian
Choice Business College Pty Ltd ABN 28 130 302 000 | RTO 41297 |CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 6 November 2017
SITHKOP004 – – DEVELOPMENUSFORSPECIAL DEVELOPMENUSFORSPECIALDIETARYREQUIR DIETARYREQUIREMENTS EMENTS – – ProjectTasks ProjectTasks
Q4:Whomdid Q4: Whomdid youliaisewith toidentifyand confirm confirm customer customer requirement requirements? s?
Nutritionist Dietician Doctor
Q5: What would the health consequences (if any) be if you ignored the special dietary requirementsofthiscustomergroup? Ifweignoredanyofthedietaryrequirementsforinfantsthentheywillnotbeabletogetenough nutrition tosustaintheirbodyandcoulddevelopdiseases tosustaintheirbodyandcoulddevelo pdiseases orweakn orweaknessesboth essesbothinternall internallyandphysically yandphysically
Q6: Q6 : What What go goal als( s(s) s) woul would d you you set set for for your your me menu nus s ba base sed d on on th the e in info form rmat atio ion n you’ve you’ve researc researched hed ab abou out t your your cust custom omer er gr grou oup. p. That hat is is, , what what ar are e you you ho hopi ping ng to to ac achi hiev eve e by by pl plan anni ning ng an and d documentingamealplanandmenu? Wewantto make make sure sure the the inf infant ants s tak taking ing our our men menu u have have a bal balanc ance e of nutrit nutrition ion no all allerg ergic ic req requir uireme ement nts s andmeetthereligiousrequirements
Task 5.2: 5.2: Document Docum ent a menu overview overv iew GotoyourCoursefilesfolder,openandsaveacopyof Assessment Assessment A_Menu overview locallyonyour computer. computer. Discussandconfirmthetimeperiodforyourmenupriortocommencingthistask,forexample,two, threeorfourweeks. Brain Brainstorma storma range range ofmenu ideastosuit thecustome thecustomer,dietary,andculturalor r,dietary,andculturalor religio religious us requi requiremen rements ts identifiedinTask5.1 ident ifiedinTask5.1foratleast foratleasttwoweeksofyourmenu. twoweeksofyourmenu. Sortyourmenusuggestio Sortyourmenusuggestionsintoa nsintoa rough rough draftof yourmenuusingthe menuoverview menuoverview templa template. te. Saveyourcompletedmenuoverviewas Assessment Assessment A_Menu 5 overview.Youwillusethis informationtocompleteTask5.3. Youdonot needtosubmitthis asses assessmenttask smenttask yet. yet.
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Choice Business College Pty Ltd ABN 28 130 302 000 | RTO 41297 |CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 6 November 2017
SITHKOP004 – – DEVELOPMENUSFORSPECIAL DEVELOPMENUSFORSPECIALDIETARYREQUIR DIETARYREQUIREMENTS EMENTS – – ProjectTasks ProjectTasks
Task Ta sk 5.3: 5.3: Develop menus and m ea eall plans for special di ets ets GotoyourCoursefilesfolderandopen Assessment A_Daily meal plan and checklist. Printorcutandpastesevencopiesofthedailymenuplanandchecklist(onecopyforeachdayofthe week). week). Completeamealplanforeachdayoftheweekforthefirstweekofyourmenuasperyourmenu overviewfromTask5.2. overviewfromTask5.2. Completethetableforeachmenuitem(breakfastoptions,morningtea,lunchoptions,afternoontea anddinneroptions) anddinner options)foreachda foreachdayoftheweek. yoftheweek.
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Usethechecklistforeachmenuitemtoensureyourmealplans(andentiremenu)arewellplanned andmeetthenutritional,dietary andmeetthenutritio nal,dietary,cultura ,cultural l orreligio orreligiousrequireme usrequirementsof ntsof yourcusto yourcustomergroup. mergroup. Saveyourcompl Saveyourcompleted eted mealplans as Assessment A_Menu 5_Daily meal plan. Submit Assessment Assessment A_Menu 5 overview and Assessment Assessment A_Menu 5_Daily meal plan toyour assessor. assessor.
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Task 5.4: 5.4: Cost m enus enus GotoyourCoursefilesfolder,open Assessment Assessment A_Menu costing andcompleteTask5.4usingthe menucostingtemplateprovided . Select Select onedayfromthemenu develo developedin pedin Task 5.3. 5.3. Calcu Calculatetheportionyieldsandcosts latetheportionyieldsandcosts of allingredi allingredientsrequiredto entsrequiredto prepa prepareand reand produce produce allmenu optionsoffered optio nsofferedonyourselect onyourselectedday. edday. Calcu Calculateotherexpenditu lateotherexpenditureitems reitems usedin the prepa preparationorserviceof rationorserviceof themenu item. item. Calcu Calculatethetotalcostforone latethetotalcostforone serve serve orportio orportion n foreachmenu optio option. n. Youmustcompleteone menucostingtableforeachmenu item. item.
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Print orcutand pastethemenucostingtemplateasmanytimes as requir required. ed. Print Saveyourcompleted Saveyourcomplet ed costin costings gs as Assessment Assessment A_Menu 5_Menu costing andsubmitittoyour assessor. assessor.
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Task Ta sk 5.5: 5.5: Monitor m enu performance performance GotoyourCoursefilesfolder,open Assessment Assessment A_Background information andreadtheinformation providedonmethodsofevaluation. Imple Implementthe mentthe menuin yourworkplac yourworkplaceor eor traini training ng enviro environment nment.. Monit Monitortheperforman ortheperformance ce ofthe menuby obtain obtainingfeedbackfromcustomer ingfeedbackfromcustomers s orothers byusing at leasttwoofthemethodslistedin Assessment Assessment A_Background information i nformation. Youcan usefeedback mech mechanisms anisms curre currentlyused ntlyused within within theorganisati theorganisation,modifyexisting on,modifyexisting mechanismstoassistingatherin mecha nismstoassistingatheringnecessar gnecessaryinform yinformation, ation,orcreateyour orcreateyour own. own. Docum Documentand entand analys analysethe ethe resul results ts of yourfeedb yourfeedbackto ackto determ determinethe inethe follow following. ing.
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Succe Successof ssof yourmenuagains yourmenu againstdietarygoalsfor tdietarygoalsforthecustomergroup thecustomergroup nominatedin nominatedin Task5.1 Task 5.1 Levelofcustomersatisfact Levelofcustomersatisfaction ionwiththe withthe menu menu
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Assessment A_Menu 5_Feedback analysis. You Saveyourfeedbackresultsandanalysislocallyas Assessment willneedtorefertoittorespo willneed torefertoittorespondtoquestion ndtoquestionsinTask sinTask 5.6. 5.6. Scanorphotographatleastoneexampleofeachtypeoffeedbackmethodyouusedtoobtain feedback.Saveas Assessment Assessment A_Menu 5_Feedback example 1 and Assessment Assessment A_Menu 5_Feedback example 2. Submi Submitthe tthe follow followingto ingto your assess assessor: or:
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Assessment A_Menu 5_Feedback 5_Feedback analysis Assessment A_Menu 5_Feedback 5_Feedback example 1 Assessment A_Menu 5_Feedback 5_Feedback example 2
Choice Business College Pty Ltd ABN 28 130 302 000 | RTO 41297 |CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 6 November 2017
SITHKOP004 – – DEVELOPMENUSFORSPECIAL DEVELOPMENUSFORSPECIALDIETARYREQUIR DIETARYREQUIREMENTS EMENTS – – ProjectTasks ProjectTasks
Task 5.6: 5.6: Review perfo rmanc e Answerthe following questions based on onyour your analysis of offeedback feedbackin inTask5.5. Task5.5.
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Q1: What Q1: What method methods/t s/tech echniq niquesdidyouuse uesdidyouuse toobtain toobtain feedbac feedback? k? Toobtainthefeedbackweusedsurveyandquestionnaire
Q2:Whodid Q2: Whodid youseek feedback feedback from? from? Customers Nutritionist Employee
Q3:Didyou Q3: Didyouachiev achievethe ethe dietary dietarygoalsyou goalsyousetinTask setinTask 5.1? Yesthedietarygoalssetwereachievedasthefoodisrelativelyeasytoprepareasbabieshaveahigh preferenceto preference to tastewe madesureto uselots of healt healthynaturally hynaturally occurringsugarsratherthanprocessed occurringsugarsratherthanprocessed inourfood
Q4: Whichmen Q4: Whichmenuitems uitems didnotmeetdiet didnotmeetdietary ary goals? goals?
Thedietarygoalssetwere achiev achieved ed
Q5: Briefl Q5: Brieflyexp yexplai lainwhyyouthinkmen nwhyyouthinkmenuitem uitemsdidordid sdidordidnotmeet notmeetdieta dietary ry goals. goals.
Thedietarygoalssetwere achieved achieved
Q6:Whichmenuitems Q6: Whichmenuitems ratedthe highestcustomer highestcustomer satisfaction satisfaction score? score? Pureedfruit Pureedfruit
Smallamounts unsweetened etened yogurt yogurt Smallamounts of unswe
Q7: Whichmenu Q7: Whichmenu items items ratedthelowes ratedthelowestcust tcustome omersatisf rsatisfact action ion score? score? Solidfoodaremostlyavoidedbytheinfants
Q8: Briefl Q8: Brieflyexp yexplai lainwhyyouthink nwhyyouthink custom customers erswereor wereorwerenotsat werenotsatisf isfiedwit iedwiththemenu hthemenu ite items. ms. Itcouldbebecau Itcouldbe becauseof seofthete theteething ething orth orthemnot emnotbeing being ableto abletoprope properly rly chewthefo chewthefood od asthe astheirgum irgums s might behurting
Choice Business College Pty Ltd ABN 28 130 302 000 | RTO 41297 |CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 6 November 2017
SITHKOP004 – – DEVELOPMENUSFORSPECIAL DEVELOPMENUSFORSPECIALDIETARYREQUIR DIETARYREQUIREMENTS EMENTS – – ProjectTasks ProjectTasks
Q9:Describethechangesyouwouldmaketoyourcompletedmenubasedonthefeedback youreceived.
We would employ more pureed food soft food and foods that can be swallowed easily with lots of vitamins, minerals, protein etc
Choice Business College Pty Ltd ABN 28 130 302 000 | RTO 41297 |CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 6 November 2017
SITHKOP004 – – DEVELOPMENUSFORSPECIAL DEVELOPMENUSFORSPECIALDIETARYREQUIR DIETARYREQUIREMENTS EMENTS – – ProjectTasks ProjectTasks
Task 6: Menu 6 6 Task Ta sk 6.1: 6.1: Identify Identify t he dietary and cultur al requirements requirements of cu stomers stomers Select Select acustome acustomer r group group foryour menu. menu. Custo Customergroupscould mergroupscould relate relate toyourworkplace toyourworkplace ortraining ortraining enviro environment, nment, orcould bebased onrealistic hospitalitybusinesses. hospitalitybusinesses. Ident Identifythe ifythe dietar dietaryand yand cultura cultural l requir requirements ements ofyour custo customer mer group group.. Yo You u mu must st co conf nfir irm m yo your ur se sele lect cted ed cu cust stom omer er gr grou oup p an and d di diet etar ary, y, cu cult ltur ural al or re relig ligiou ious s re requ quir irem emen ents ts wi with th yourtrainer/assessorpriortoundertakingthisassessment.
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The size size of the the gro group up mus must t be dis discus cussed sed and and con confir firmed med wit with h you your r tra traine iner/a r/asses ssessor sor. . Alth Althoug ough h a spe specif cific ic The numb nu mber er is is no not t sp spec ecif ifie ied, d, th the e gr grou oup p si size ze mu must st be be su subs bsta tant ntia ial l en enou ough gh to to re repl plic icat ate e re real alis isti tic c wo work rkpl plac ace e demandsof deman dsof asenior aseniorcook,chef cook,chef,caterin ,cateringsupervi gsupervisorormanager sorormanager.. Answerall the questions. questions.
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Q1: Whatcustom Q1: Whatcustomergroup ergroup isyour isyour menudevelo menudeveloped ped for? for?
Athletes or sportsmen
Q2: Whatare Q2: Whatare theirdietar theirdietaryand/o yand/or r cultur cultural al requir requireme ements nts? ?
Whenyouexercisehardfor90minutesormore,especiallyifyou'redoingsomethingathighintensitythat takesalotofendurance,youneedadietthatcanhelpyouperformatyourpeakandrecoverquickly afterward.Foodhighinthefollowingshouldbeadministered
Carbohydrates WheyProteinandmeat Liquidlikecoconutwater,juice,gatoradeetctoreplacelostelectrolytes Milk Fish Nuts Eggs Lessfattyfoods
Q3: What Q3: What source sourcesofinform sofinformati ationdid ondid you you use use todeterminethe todeterminethese se requir requireme ements nts? ?
Weconsultedwithnutritionistanddieticians
Choice Business College Pty Ltd ABN 28 130 302 000 | RTO 41297 |CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 6 November 2017
SITHKOP004 – – DEVELOPMENUSFORSPECIAL DEVELOPMENUSFORSPECIALDIETARYREQUIR DIETARYREQUIREMENTS EMENTS – – ProjectTasks ProjectTasks
Q4:Whomdid Q4: Whomdid youliaisewith toidentifyand confirm confirm customer customer requirement requirements? s? Nutritionist Dietician Coachoftheathletes
Q5:Whatwouldthehealthconsequences(ifany)beifyouignoredthespecialdietary requirementsofthiscustomergroup? Athleteshavethemostdemandingbodiesinthecaseofnutritionandfoodandalongwithallergiesand healthproblemsitisdifficulttocatertheirneedsbutnotimpossibleathletesrequireahighercaloricdiet thanthenormalpersonandasaresultifitisnotmettheycouldsufferfromweightlossorevenmass reduction.Wealsohavetochecktoseeaboutanyhealthprob reduc tion.Wealsohavetochecktoseeaboutanyhealthproblemlikediabete lemlikediabetes s orallergen orallergen etc.
Q6: Q6 : What Wh at go goal als( s(s) woul wo uld der you yo set sep. t for foTrhat your yotur , me menu nus s ar ba base sed du on on th the e info form atio ion neyou’ve you’ve anni resear res earche d ab abou out t your yo urs) cust cu sto om er u gr grou oup. ha is is, wh what at are e you yo ho hopi ping ngin to to rmat ac achi hiev eve by by pl plan ning ngched and nd documentingamealplanandmenu?
Bydocumenting Bydocument ing thi this s mea meal l pla plan n wewantto ach achiev ieve e a bal balanc ance e of nutrit nutrition ion and and mainta maintain in or increas increase e the the siz sizeor eor mass mass acc accord ording ing totheneedsofthe custom customers ers wealsoaimto hav haveno eno alle allergi rgic c rea reactio ctions ns and and to meetanyculturalorrel meetanycult uralorreligiousneedsthecus igiousneedsthecustomers tomersmighthave mighthave
Task 6.2: 6.2: Document Docum ent a menu overview overv iew GotoyourCoursefilesfolder,openandsaveacopyof Assessment Assessment A_Menu overview locallyonyour computer. computer. Discus Discuss s andconfirmthetime period period foryourmenu priortocommenc priortocommencingthis ingthis task, task,forexample,two, forexample,two, threeorfourweeks. Brain Brainstorma storma range range of menuideas tosuitthe custom customer,dietaryandculturalor er,dietaryandculturalor religio religiousrequireme usrequirements nts identifiedin ident ifiedinTask6.1foratleast Task6.1foratleasttwoweeksofyourmenu. twoweeksofyourmenu. Sortyourmenusuggesti Sortyourmenusuggestionsintoa onsintoa rough rough draft draft ofyour menuusingthemenu overv overviewtemplat iewtemplate. e. Saveyourcompletedmenuoverviewas Assessment Assessment A_Menu 6 overview.Youwillusethis informationtocompleteTask6.3. Youdonotneedto submit submitthis this assess assessmenttask menttask yet. yet.
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Choice Business College Pty Ltd ABN 28 130 302 000 | RTO 41297 |CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 6 November 2017
SITHKOP004 – – DEVELOPMENUSFORSPECIAL DEVELOPMENUSFORSPECIALDIETARYREQUIR DIETARYREQUIREMENTS EMENTS – – ProjectTasks ProjectTasks
Task Ta sk 6.3: 6.3: Develop Develop menus and meal plans f or special di ets ets GotoyourCoursefilesfolderandopen Assessment A_Daily meal plan and checklist. Printorcutandpastesevencopiesofthedailymenuplanandchecklist(onecopyforeachdayofthe week). week). Completeamealplanforeachdayoftheweekforthefirstweekofyourmenuasperyourmenu overviewfromTask6.2. overviewfromTask6.2. Completethetableforeachmenuitem(breakfastoptions,morningtea,lunchoptions,afternoontea anddinneroption anddinn eroptions)foreach s)foreachdayofthe dayofthe week. week.
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ensureyour ensur eyour mealplans (andentiremenu)are wellplanned Usethechecklistforeachmenuitemto andmeetthenutritional,dietary andmeetthenutrition al,dietary,cultura ,cultural l orreligiousrequireme orreligiousrequirementsof ntsof yourcusto yourcustomer mer group. group. Saveyourcomplet Saveyourcompleted ed mealplansas Assessment A_Menu 6_Daily meal plan. Submit Assessment Assessment A_Menu 6 overview and Assessment Assessment A_Menu 6_Daily meal plan toyour assessor. assessor.
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Task 6.4: 6.4: Cost menus m enus GotoyourCoursefilesfolder,open Assessment A_Menu costing andcompleteTask6.4usingthe menucostingtemplateprovided . Select Select onedayfromthemenu develo developedin pedin Task 6.3. 6.3. Calcu Calculatetheportionyieldsandcosts latetheportionyieldsandcosts ofall ingre ingredients dients requi requiredto redto prepa prepare re andproduceall menu optionsoffered optio nsofferedonyourselect onyourselectedday. edday. Calcu Calculateotherexpenditu lateotherexpenditureitems reitems usedin theprepar thepreparationorserviceof ationorserviceof themenu item. item. Calcu Calculatethetotalcostforone latethetotalcostforone serve serve orportio orportion n foreachmenu optio option. n. Youmustcompleteone menucostingtableforeachmenu item. item.
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Print orcutand pastethemenucostingtemplat pastethemenucostingtemplate e asmany timesas requi required. red. Print Saveyourcompletedcostingsas Assessment Assessment A_ Menu 6_Menu costing andsubmitittoyour assessor. assessor.
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Task Ta sk 6.5: 6.5: Monitor m enu performance performance GotoyourCoursefilesfolder,open Assessment Assessment A_Background information andreadtheinformation providedonmethodsofevaluation. Imple Implementthe mentthe menuin yourworkplace yourworkplaceortraining ortraining environ environment. ment. Monit Monitortheperforman ortheperformance ce ofthe menuby obtain obtainingfeedbackfromcustomer ingfeedbackfromcustomers s orothers byusing at leasttwoofthemethodslistedin Assessment Assessment A_Background information. Youcan usefeedback mech mechanisms anisms curre currentlyused ntlyused within within theorganisati theorganisation,modifyexisting on,modifyexisting mechanismstoassistingatherin mecha nismstoassistingatheringnecessar gnecessaryinform yinformation, ation,orcreateyour orcreateyour own. own. Docum Documentand entand analys analysethe ethe resu results lts of yourfeed yourfeedbackto backto dete determinethe rminethe follow following. ing.
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Succe Successof ssofyourmenu yourmenu againstdietarygoalsfor againstdietarygoalsforthecustomergroup thecustomergroup nominatedin nominatedin Task6.1 Task 6.1 Levelofcustomersatisfact Levelofcustomersatisfaction ionwiththe withthe menu menu
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Saveyourfeedbackresultsandanalysislocallyas Assessment A_Menu 6_Feedback analysis.You willneedtorefertoittorespo willneed torefertoittorespondtoquestion ndtoquestionsinTask sinTask 6.6. 6.6. Scanorphotographatleastoneexampleofeachtypeoffeedbackmethodyouusedtoobtain feedback.Saveas Assessment Assessment A_Menu 6_Feedback example 1 and Assessment Assessment A_Menu 6_Feedback example 2. Submi Submitthe tthe follow followingto ingto your assess assessor: or:
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Assessment A_Menu 6_Feedback 6_Feedback analysis Assessment A_Menu 6_Feedback 6_Feedback example 1 Assessment A_Menu 6_Feedback 6_Feedback example 2
Choice Business College Pty Ltd ABN 28 130 302 000 | RTO 41297 |CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 6 November 2017
SITHKOP004 – – DEVELOPMENUSFORSPECIAL DEVELOPMENUSFORSPECIALDIETARYREQUIR DIETARYREQUIREMENTS EMENTS – – ProjectTasks ProjectTasks
Task 6.6: 6.6: Review perfo rmanc e Answerthe following questions based on onyour your analysis of offeedback feedback in inTask Task 6.5. 6.5.
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Q1: Whatmethod Q1: Whatmethods/t s/techn echnique iquesdid sdid you you use use to obtain obtain feedba feedback? ck? Survey Questions Interview
Q2:Whodid Q2: Whodid youseek feedback feedback from? from? Customers Coaches
Q3: Didyouachie Q3: Didyouachievethedie vethedietar tarygoals ygoalsyousetinTask yousetinTask 6.1? 6.1? Nowewerenotabletomeetsomeofthedietarygoalswesetintheprevioustaskasthecustomers complainedabout compl ainedabouttheportions theportionsandthefoodaswell. andthefoodaswell.
Q4: Whichmen Q4: Whichmenuitems uitems didnotmeetdiet didnotmeetdietary ary goals? goals? Theitemsthatdidnotmeet dieta dietarygoalswere rygoalswere Juiceandcoconutwaterastheycould nothelp tokeep upwith thehydration thehydration amoun amount t thecustomer thecustomers s neede needed d
Q5: Briefl Q5: Brieflyexp yexplai lainwhyyouthinkmen nwhyyouthinkmenuitem uitemsdidordid sdidordidnotmeet notmeetdieta dietary ry goals. goals. Assuggestedbythecustomerthecaloricandproteincontentwasnotmeetingthelevelrequiredbythe Assuggestedbythecustomerthecaloricandproteincontentwasnotmeetingthelevelrequiredbythe customers
Q6:Whichmenuitems Q6: Whichmenuitems rated rated the highest highestcustomer customer satisfaction satisfaction score? score? Grilledchicken Steak egg
Q7: Whichmenu Q7: Whichmenu items items ratedthelowes ratedthelowestcust tcustome omersatisf rsatisfact action ion score? score? Peachpie Sugarydrinks
Q8:Brieflyexplainwhyyouthinkcustomerswereorwerenotsatisfiedwiththemenuitems. Itcouldbeduetothehighsugarcontentasathleteshaveastrictdiettheyreducetheamountofsugar eatenandthiscouldcau eaten andthiscouldcausethemtofindnorma sethemtofindnormalsugarleve lsugarlevelstoohigh lstoohigh
Choice Business College Pty Ltd ABN 28 130 302 000 | RTO 41297 |CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 6 November 2017
SITHKOP004 DEVELOPMENUS FOR SPECIA SPECIAL L DIETA DIETARY RY REQUIREMENTS – Menu Overv Overview iew Template ate
Q9: Describethechangesyouwouldmaketoyourcompletedmenubasedonthefeedbackyoureceived. Wewouldreducet Wewouldre ducethe he sugarc sugarcontent ontent whils whilstinc tincreasin reasing g the portion portion size and change thefoodso thefoodsothatf thatfoodstha oodsthattake ttakelong longtime timetodig todigestar estareeaten eeatenwhic whichwoul hwould d fillupthecustomerforalong fillupthecustomerforalongerperiodoftime erperiodoftime
DOCUMENTAMENUOVERVIEW-TEMPLATE
Menu overview Cyclic menu i tems week 1 1
Meals Mea ls Breakfast (1) Breakfast (2)
Morning tea
Monday Mueslibowl Breakfast wrap
Tuesday
Wednesday
Thursd ay
pancakes and dried dried fruit conserve conserve Pancakes Pancake s and maple syrup syrup
Coconut chilli eggs with dahl dahl
Coconutchia withstrawberry gumsyrup Eggs,bacon, mushroom beansand potatoes
scones scones
macaroons macaroons
croutons
Saturday
French toast toast
Toast vegemite
Full English breakfast breakfast
and Breakfast and burrito burrito
Crumble cake cake
Sund ay Onionand leeksoup
Oatmeal nuts nuts
with with
Hot cross buns buns Tea cakes cakes
Trailmix,wheat biscuts
ChoiceBusinessCollegePtyLtd ABN28130302000|RTO41297|CRICOS RTO41297|CRICOS ABN28130302000| PROVIDERCODE03444C PROVIDERCODE03444C
Smoked fish with rosti and seasonal greens greens
F Friday riday
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SITHKOP004 DEVELOPMENUS FOR SPECIA SPECIAL L DIETA DIETARY RY REQUIREMENTS – Menu Overv Overview iew Template ate
Lunch (1)
sushi sushi
Crab spinach wontons
burger
Chowmein Chowmein
Sandwichor salad
Lunch (2)
Af After ter noon no on tea
pizza Lemon drizzle croutons croutons slices
Dinner (1)
Meat pie pie
and
Spaghetti Bolognese
Mac cheese
Fried chicken sandwich sandwich
and Chicken soup soup
Poundcake English madeleines madeleines pasta Chicken tikka Steak with Tuna gravy and a bake bake masala masala side of vegetables vegetables
ChoiceBusinessCollegePtyLtd
Marmalade muffin muffin Grilled fish with a side of mashed potatoes potatoes
Chicken noodle soup soup
salad salad
sandwich sandwich
Grilled cheese sandwich sandwich
Lemon tart tart
Croutons Croutons
Shepard’s pie pie
Curried saussage
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ABN28130302000|RTO41297|CRICOS ABN28130302000|RTO41297|CRICOS PROVIDERCODE03444C PROVIDERCODE03444C
SITHKOP004 DEVELOPMENUS FOR SPECIA SPECIAL L DIETA DIETARY RY REQUIREMENTS – Menu Overv Overview iew Template ate
Dinner (2)
lasagne lasagne
Chicken roasted
breas breas wit
Butter chicken
Beef nachos nachos
Sausage rolls rolls
Savoury mince mince
ChoiceBusinessCollegePtyLtd ABN28130302000|RTO41297|CRICOS RTO41297|CRICOS ABN28130302000| PROVIDERCODE03444C PROVIDERCODE03444C
Spaghetti carbonara
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SITHKOP004 DEVELOPMENUS FOR SPECIA SPECIAL L DIETA DIETARY RY REQUIREMENTS – Menu Overv Overview iew Template ate
Meals Mea ls
Monday
Tuesday
Wednesday
Thursd ay
potatoes and vegetables
ChoiceBusinessCollegePtyLtd
F Friday riday
Saturday
Sunday
4
ABN28130302000|RTO41297|CRICOS ABN28130302000|RTO41297|CRICOS PROVIDERCODE03444C PROVIDERCODE03444C
SITHKOP004 DEVELOPMENUS FOR SPECIA SPECIAL L DIETA DIETARY RY REQUIREMENTS – Menu Overv Overview iew Template ate
Cyclic menu items week 2 2
Meals Mea ls
Monday
Tuesday
Breakfast (1)
Spinach and Berries cerial oven roasted hot cerial omlet omlet
Breakfast (2)
Crackers and Peanut vegemite vegemite and slices slices
and Waffles gluten free free
butter Tropical yogurt apple parfait parfait
Peanut
Morning tea
Wednesday
pancakes
Lunch (1)
Turkey chilli chilli
Falafel Falafel
Lunch (2)
Peanut butter Nachos and banana homemade wrap wrap
Dinner (1)
Tacos or taco salad salad
Smores Smores Dark chocolate almonds almonds
Friday egg
Hardboiled eggs eggs
Driedapricots and almonds
gluten cookies cookies
Sundaylox
and
Macaroons Macaroons
Power smoothie
Coconut pudding pudding
chia Cookietruffles
Peanut cookies cookies
with Glaz with Glazed ed s almon almon and
Pork loin garlic rosemary rosemary
butter
Peanut butter granola bars bars
Omelette muffins muffins
free
Tuna salad salad
Caprese Panini
Sunday
Breakfast burrito burrito
Peanuts raisins pancake pancake
Lemontart Homemade
Popcorn and Lowfatvanilla string cheese cheese icecream
Balsamic glazed Steak yams Lasagne style chickenwith mushrooms mushrooms zucchini zucchini pasta bake bake
Saturday
Breakfast sausage muffins muffins
Glutenfree bagels
butter Banana
oats Blue berries overnight oats and chopped walnuts walnuts
Af After ter noon no on tea
Thursd ay
Cornbread and quinoa salad salad
Turkey lettuce wrap wrap
Stuffed quesadilla
Trail mix mix
Wheatt biscui t Whea
Macaroons homemade
with Garlic mashed and cauliflower cauliflower
Tofu stir fry fry
ChoiceBusinessCollegePtyLtd ABN28130302000|RTO41297|CRICOS RTO41297|CRICOS ABN28130302000| PROVIDERCODE03444C PROVIDERCODE03444C
5
SITHKO P004 4 DEV DEVELO ELOP P ME MENUS NUS FOR FOR SPE SPECIA CIAL L DIE DIETAR TARY Y RE SITHKOP00
Mac Mac
Meals Me als
and with and with
Monday cheese cheese
smashed noodles smashed noodles
Tuesday potatoes potatoes
with with
We Wednesday dnesday u r ey bolognese bolognese
steak steak
noodles noodles
Thursday Thursd ay su e peppers peppers with s wee weett
Friday cucumbers cucumbers
potatoes potatoes
SITHKOP004DEVELOPMENUS FOR SPECIAL SPECIAL DIETARY DIETARY REQUIREMENTS REQUIREMENTS – Menu Menu Costing Costing Template SITHKOP004DEVELOPMENUS FOR
Task 1.4: 1.4: Cost menus – Menu Costing Template
Menu item name name Mueslibowl
Qty Qty
Unit Unit
Yield: 20 serves serves Purchase unit unit
Menu Me nu n o.1 o.1 Purchase unit price $ $
with with
Cost Cost Yield Yield Total cost cost
%
$
muesli muesli
500 500
g
3kg 3kg
10.95 10.95
100 100
1.9 1.9
Yoghurt Yoghurt
950 950
g
3kg 3kg
6.5 6.5
89 89
0.27 0.27
fruits
500
g
2kg
12.2
90
3.25
Nuts
500
g
2kg
100
2.85
10
ChoiceBusinessCollegePtyLt ABN 130302000| 130302000| O41297|C O41297|C ICOS ICOS
Total cost o f recipe recipe $8.27 $8.27 Portion cost cost $0.41 $0.41 Other expenditur expenditur e items items Expenditure item item
Qty Qty
Unit Unit
Purchase price per unit $ $
Cost per unit $ $
SITHKO P004 4 DEV DEVELO ELOP P ME MENUS NUS FOR FOR SPE SPECIA CIAL L DIE DIETAR TARY Y RE SITHKOP00
napkin napkin
1000 1000
23
Totall expenditure it em cost Tota cost $ Total cost of menu item per portion Total $ (total re recipe cipe cost pl us total expenditure item costs) costs)
Choice Business Ltd Business College Pty Ltd ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C V2.0 Last updated 6 November 2017
0.01 0.01
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