SITHKOP002 Plan and Cost Basic Menus: Cookery Assessment Answer
Answer
Cooker
Identify customer profiles for whom the menus will be developed. Identify the style of cuisine and service.
The customer profile would be as follows-:
| Customer Type | Demographic | Behavior |
| College going Customers | Age: 18-22 Gender: Both | The preference would be wholesome meals with the money budgeted |
| Employed Customers | Age: 21-25 Gender: Both | Parties and during the weekends. |
| Families | 25 and above | Snacks, Al carte, Buffet, and mixed of every seasonal variety. sweet desserts and beverages. |
A customary table d’hote menu includes the intelligently placed with fewer options and then included with the designed menu. It is important to customize the menu under the season. For example, the pick of the season is spring season it would include the food varieties, includes the seasonal vegetables & fruits available. Similarly, during the summer & winter season’s seasons due to the extreme weather, there would be a food experiment. Includes the delicacies like non-vegetarian or vegetarian food and the other deserts type ingredients (Wild, 2019).
The ingredients, flavors include the mixed alongside the seasonal vegetables, fruits served at the right temperature. During the summers people would prefer lightweight food, with a lot of beverages or liquids with fresh, easily digested vegetables & fruits, Includes a portion of meat, chicken, or other nonvegetarian food. During the winters, high demand for a heavy meal like a thick combination of non-vegetarian items mixed with the high-fat content and thick cream-based ingredients. During the normal course, the routine food preference is of the on-demand menu with the experimental trendy food items.
As per the changing season, the preferred environment is spring season mixed with the spicy styling food and include the spicy & experimental food, beverages & snacks (Wu, 2019).
Menu 1 – Buffet Menu
The buffet theme would be weddings, business meetings, and holiday parties are all with the preferred catered buffet. It can be during the lunches and the dinner with the special dishes.
It would be a jungle theme styled or a soft-subtle outlook.
The special dishes would be the
- Oyster with the salsa verde
- Barbequed fish
- Rosewater pavlovas
Cost factor- (30%)- Check Excel sheet
| Soup | Chicken & corn soup | Creamy chicken laksa | Asian chicken noodle soup |
| Snacks | Spaghetti Jaffle | Cheesymite Scrolls | Anzac Biscuits |
| Lunch/Dinner | Barbecued prawn cocktail burgers | Australian Meat Pie | Aussie kangaroo burgers- |
| Lunch/Dinner | Oyster with the salsa verde | Barbequed fish | Rosewater pavlovas |
| Desert | Lemon Sponge cake | Vanilla Loaf Cake | Red Velvet |
Menu 2 – Cyclical menu (32%)
Check the Excel sheet
| Monday | Tuesday | Wednesday | Thursday | Friday | Saturday | Sunday | |
| Soup | Moroccan sweet potato, carrot and chickpea soup | Curried lentil and pumpkin soup | Asian chicken noodle soup | Chicken & corn soup | Crispy chickpea snack | Fish and cashew yellow curry | Creamy chicken laksa |
| Snacks | Spaghetti Jaffle | Cheesymite Scrolls | Anzac Biscuits | SecondBite's Vegetable fritters | Bubble and squeak slice | Tamari mixed nuts | Chickpea and nut cakes |
| Lunch/Dinner | Barbecued prawn cocktail burgers | Australian Meat Pie | Aussie kangaroo burgers- | Chicken, broccoli and pesto pasta | Salmon and soba noodle salad | Spice rubbed lamb cutlets with hummus & chargrilled vegetables | Beef skewers with tabouli |
| Desert | Lemon Sponge cake | Vanilla Loaf Cake | Red Velvet | Blueberry apple crumble | Baked ricotta with strawberries | Pears with pistachio and pine nuts | Honey Pear and Rhubarb with Zesty Yoghurt |
| Dietary requirement | Vegans and alternatives | ||
| Course 1 | Course 2 | Course 3 | |
| Day 1 | Wagyu tataki | Tomahawk steak | Fig honey sage tart |
| Day 2 | Rosewater pavlovas | Barbeque seafood | Oyster in salsa verde |
| Day 3 | Scallops cooked into the chardonnay butter | crisp skin salmon | Rosewater pavlovas |
| Day 4 | floral spring rolls | crisp skin salmon | Death by chocolate |
| Day 5 | Pan-fried prawn | Cookies & cream cheesecake | Vegetarian risotto |
Menu 3
Menu 3 – Degustation menu 34 %.
Check the Excel sheet
| Dietary requirement | Cultural along with the dietary necessity (includes the Kosheric along with veggie lover) High nutritional value: with the high iron along with low-fat content. |
1. Course | floral spring rolls |
2. Course | crisp skin salmon |
3. Course | Honey panna cotta |
4. Course | Barbecued prawn cocktail burgers |
5. Course | Australian Meat Pie |
6. Course | Aussie kangaroo |
Menu 4
Food cost (28%)
Check the Excel sheet
| Menu 4 | |
| Dietary requirement | Includes the cultural along with the dietary necessity (Muslims and the vegetarian) High vitality Rich protein |
1. Course | Wagyu tataki |
2. Course | Tomahawk steak |
3. Course | Fig honey sage tart |
Menu 5
Food cost (not exceeding 30%)
Check the Excel sheet
| Menu 5 | |
| Dietary requirement | Rich and high Vegans and exclusive for vegetarians High fiber Low fat High calorie specific |
1. Course | Pan-fried prawn |
2. Course | Vegetarian risotto |
3. Course | Cookies & cream cheesecake |
Menu 6
Food cost (31%)
Check the Excel sheet
| Menu 6 | |
| Dietary requirement | seasonal |
1. Course | Wagyu tataki |
2. Course | Tomahawk steak |
3. Course | Fig honey sage tart |
4. Course | Barbecued prawn cocktail burgers |
5. Course | Australian Meat Pie |
| MENU | MENU TYPE | EVALUATION OF EACH MEAL |
Menu 1 | Low-fats content and Fluids. Low fats would be the oyster effective in reducing health problems such as obesity. Fluids would be enrichment to the body and make the skin clean and tender. Form the above meal, the appropriate age has to be checked for health issues including the fats. It includes the Kosher meal with the Barbequed prawns and vegetables. | With the customer interviews, the main aim was to seek the opinion and the customers' perspectives on the diet. Includes the customer delight recordings with random feedback. It can be concluded with the regular personnel meetings and forming the discussion with the menu checking the body of workers for the new thoughts and taking the meals considered from the menu. The main goal is to include the customers with a given variety of food to check their favorite cuisine. |
Menu 2 : | To include the nourishment with the high fiber. The main aim would be to include the sodium and potassium along with the balanced vegetables and the better fruits for the overall body muscle development along with the bone arrangement. To check the high in fibers and to check consumer loyalty. | Check with the improvements from the clients, administrators along with the peers, staff, directors and To check the deciding new patterns for the cordiality business and how to check for the quality assistance conveyance. To check for the customary workforce gatherings and to make the menu conversations on to check the suppers. |
Menu 3 | The dietary benefit includes the iron and low-fat substance. In this, the supper would be to check the women to get the high iron and for the other types of the low anemic people. Social and dietary includes the kosher along with the veggie lover. Dinner is made for the Jewish individuals and vegetarians.Customer reviews would be the moderateness as per the nature of supper. | Consumer loyalty and how to process conversations with the type of dinner. Workforce conferences and to consider the menu conversations with concocting thoughts for the menu diet. |
Menu 4 : | Social and dietary (including the Muslim along with the vegetarian diet): Halal food would be for the Muslims and not include the tataki meat for the Christians. Aims for the high vitality content: Includes the men with individuals required to participate through physical exercises done at high vitality nourishment to check the vitality based on routine exercises. High protein content with the dietary benefit for everyone. | Client overviews to be checked for clients and Christians or Muslims. Check for workforce conferences includes the menu conversations done through guarantee coordination with the feasting planning and through consumer loyalty. Fulfillment conversations are done with health experts with added substances required for taste and health benefits. |
Menu 5 Source: Futura Group, e-coach recipes No. of serves: | Aimed for the veggie lovers and vegan High fiber. Includes the Low-fat substance Nourishment deficit and high caloric food. Vegetables and the combination of the fruit are the rich sources for the health benefit. It includes high nutrients with the matured and debilitated people. | Customer overviews and to check the fulfillment for the costs part and cleanliness. Fulfillment conversations to check the healthy benefit of vegetables for the customers. With the menu, pamphlet can include the wellbeing esteems. |
Menu 6 | With a consistent eating regimen and including the health benefit for example high protein and the high fiber content. Important to include the high nourishments, for example, dinners with low fats and with high liquids. | Client reviews Ordinary workforce gatherings along with the menu conversations Check with the staff recommendations and ideas for the lunch/dinner inclusion in the menu items. Check with the nutrients/dietician for the food menu. |
Selected 3-course meals
| Menu 1 | |
| Dietary requirement | Aims for the hypersensitivities Low cholesterol |
1. Course | Oyster with the salsa verde ($7.57 * 100 = $ 757%) |
2. Course | BBQ fish ($5.55*100 = $ 555%) |
3. Course | Rosewater pavlovas ($2.49*100 = $249%) |
| The cost figure included in the excel spreadsheet. | |
| Menu 2 | |
| Dietary requirement | Nutritional necessities (Sodium and Potassium) High rich proteins and vitamins. |
1. Course | Scallops cooked into chardonnay spread ($9.71 * 100 = $ 971%) |
2. Course | Roast lobster ($7.91 * 100 = $ 791%) |
3. Course | Death by chocolate ($4.04 * 100 = $ 404%) |
| Costing included in the excel part. | |
| Menu 3 | |
| Dietary requirement | Cultural along with the dietary necessity (includes the Kosheric along with veggie lover) High nutritional value: with the high iron along with low-fat content. |
1. Course | floral spring rolls ($9.98 * 100 = $ 998%) |
2. Course | crisp skin salmon ($11.18 * 100 = $ 1,118%) |
3. Course | Honey panna cotta ($4.67 * 100 = $ 467%) |
| Attached excel sheet spreadsheet. | |
| Menu 4 | |
| Dietary requirement | Includes the cultural along with the dietary necessity (Muslims and the vegetarian) High vitality Rich protein |
1. Course | Wagyu tataki ($8.98 * 100 = $ 898%) |
2 Course | Tomahawk steak ($11 * 100 = $ 1,100%) |
3. Course | Fig honey sage tart ($5.42 * 100 = $ 542%) |
| Attached excel sheet for calculation | |
| Menu 5 | |
| Dietary requirement | Rich and high Vegans and exclusive for vegetarians High fiber Low fat High calorie specific |
1. Course | Pan-fried prawn ($5.95 * 100 = $ 595%) |
2. Course | Vegetarian risotto ($3.93 * 100 = $ 393%) |
3. Course | Cookies & cream cheese cake ($2.29 * 100 = $ 229%) |
| Costing attached in excel | |
| Menu 6 (Cyclic Meal Plan) | |||
| Dietary requirement | Vegans and alternatives | ||
| Course 1 | Course 2 | Course 3 | |
| Day 1 | Wagyu tataki ($8.98 * 100 = $ 898%) | Tomahawk steak ($11 * 100 = $ 1,100%) | Fig honey sage tart ($5.42 * 100 = $ 542%) |
| Day 2 | Rosewater pavlovas ($2.49*100 = $249%) | Barbeque seafood ($5.55*100 = $ 555%) | Oyster in salsa verde ($7.57 * 100 = $ 757%) |
| Day 3 | Scallops cooked into the chardonnay butter ($9.71 * 100 = $ 971%) | crisp skin salmon ($11.18 * 100 = $ 1,118%) | Rosewater pavlovas ($2.49*100 = $249%) |
| Day 4 | floral spring rolls ($9.98 * 100 = $ 998%) | crisp skin salmon ($11.18 * 100 = $ 1,118%) | Death by chocolate ($4.04 * 100 = $ 404%) |
| Day 5 | Pan fried prawn ($5.95 * 100 = $ 595%) | Cookies & cream cheese cake ($2.29 * 100 = $ 229%) | Vegetarian risotto ($3.93 * 100 = $ 393%) |
PART B
FEEDBACK
| Menu | Method(s) used feedback (How or who?) | Description of feedback |
| Menu 1 | ||
| Dish 1 | Questionnaires. | To include the answers from the polls and surveys checked for the large portion include the low pay class for the high cost and to check if the supper is lower with cost factors. |
| Dish 2 | Observations | Check for the food items and the every-day week dishes and occasions. |
| Dish 3 | Interviewing | Check for the food items in provincial territories and checked for the availability of the items around seashores and towns. |
| Menu 2 | ||
| Dish 1 | Questionnaires | The supper is included for the time to time in provincial territories and within the outskirts of waterfront seashores and towns. |
| Dish 2 | Qualitative analysis | To include the menu items and the meals with the sensible expense that can be quickly be stored within in line to the reservations. |
| Dish 3 | Interviews | To check if the chocolate can be used as a necessary item for the dessert item or the sweets placed. |
| Menu 3 | ||
| Dish 1 | Observation | To make under the meals, food items, and also for the lunch/dinner as part of the second and resulting consideration for occasions. |
| Dish 2 | Qualitative analysis | Includes the client's preference for salmon checked with nutritious suppers. |
| Dish 3 | Interviews | Necessary to check for meetings aimed at checking for the food items for dinner aimed at the week after week diet plan. |
| Menu 4 | ||
| Dish 1 | Observation | It was seen how the customers preferred the leans toward flame-broiled tataki. |
| Dish 2 | Interviewing | Includes the large part of the orientation for the country tenants checked for craving aimed at the vitality nourishments for the every day ranches. |
| Dish 3 | Sampling | 5 examples checked for indiscriminately time and aimed for the outcomes with the nourishment and better standard and engaging. |
| Menu 5 | ||
| Dish 1 | Interviews | Aimed for high individuals and checking for the vegetables with higher health benefits such as ailments. |
| Dish 2 | Quantitative analysis | The nourishment can be checked at the bounty ( Stone, 2017). |
| Dish 3 | Observations | Taking steps for the higher hygiene and the better aimed extreme cleanliness when checked for the washing, bundling, and chopping green leafy vegetables ( Wu, 2019). |
| Menu 6 | ||
| Day 1 | Interviews | Check for the bundling and with the benefits of food items. |
| Day 2 | Questionnaires | Quality dinners which can improve consistently while checking for serving and aimed for bundling. |
| Day 3 | Sampling | To check for a random dinner test done and to check how the suppers and the related items can be included. |
| Day 4 | Qualitative analysis | The dinners quantifiable terms and to check the accessibility. |
| Day 5 | Observation | To check if any related unhygienic or any unrelated food items were there unstored ( Shevade, 2019). |
- Recommendation
It is important to check with the dietician and with the nutritionist or health expert and to note how with the clients the pre routine combination of the eating prerequisites. It helps to know the local and domestic eating patterns. Check with the menu improvement (Charter, 2017).
To check with how they can assortment of suppers on menus related to the customers that can with the high nutrition-based food items (Pei 2016).
PART C
ADJUSTING MENUS
| Menu | Feedback | Costs and plans as per the dish/menu |
| Menu 1 | ||
| Dish 1 | Cost factors | Check how the packets having low expensive costs |
| Dish 2 | Checking if the customers need to feast during the weekends or at the time of holidays. | Consistent with the increasing amount of weekends |
| Dish 3 | Checking the feasting and the how with time during rustic territories along with the Availablity of the seaside seashores and towns. | Check for the no direct effects and further on the cost. To check how there can be the availability of urban clients and how to check with the outlets part of provincial regions and be with the rustic occupants |
| Menu 2 | ||
| Dish 1 | To note how the dinner can be available within the outskirts of country territories and at the side of waterfront seashores and towns. | No related costing factors and how to check for the alarms to handle the urban clients and further the evaluation to the many outlets part of the country territories indicates the provincial inhabitants ( Shevade, 2019) |
| Dish 2 | The inclusion of lunch. dinner with the sensible expense yet that can be part of the reservations. | Includes the food delivery and the takeaways |
| Dish 3 | Customers like chocolate as it has helped to increase the nourishment and further to keep it away. | Includes the food delivery and the takeaways |
| Menu 3 | ||
| Dish 1 | To check the customers who are enjoying buffets and how they would note the registration checks for second with the more times. | Increase the price as highly placed. |
| Dish 2 | Check for clients with salmon fish one of the highly nutritious meals. | Increase the price as highly placed. |
| Dish 3 | Check for the meetings and the related extraordinary lunch/dinner buffet options that can be planned and evaluated. | Cyclical and check for the week feasting |
| Menu 4 | ||
| Dish 1 | To note the customers favored flame-broiled tataki. | Checking the cooking method like the barbequing the tataki planning. |
| Dish 2 | Checking for the rustic tenants and also how there have been high cravings for vitality nourishments as a result of farms. | No direct effect on cost. check for the urban clients and the availability of the outlets within the provincial zones included the rustic tenants. |
| Dish 3 | Check for any tested indiscriminately and the related final result for the nourishment part of the standard and can be highly nutritious. | No check with the director of the effect or changes. |
| Menu 5 | ||
| Dish 1 | To note how there can be matured individuals that have included the high vegetables and the fruits per the health benefit and avoiding any possible outbreaks. | No inclusion of direct costing. The inclusion of a variety of customers from the urban or the seas shore places. Combination of it. |
| Dish 2 | The nourishment can be checked in plenty. | Has no inclusion of any effect. |
| Dish 3 | To check for high cleanliness during the washing and at the time of checking for hygiene issues. | To check the hygiene practices and make it under the practice of running water. |
| Menu 6 | ||
| Day 1 | Checking a combination of bundling and serving. | Adequate serving the training and staff |
| Day 2 | Quality dinners and aims for the higher improvements within the serving and packaging | Adequate serving the training and staff |
| Day 3 | To check for the higher possibility of the test tried part of the lunch/dinner within the proportions | Checking for the buffet/ feasting extents. |
| Day 4 | Inaccessibility of dinner | Check for any unrelated effects. |
| Day 5 | To check the food temperature and the hygiene issue. | No related effect. |
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