Assignment | Develop and cost 6 menus or meal plans for the selections you make from the list in the table

Student Name: SUBJECT CODE:
Due Date:
Student ID: SUBJECT NAME:
ASSIGNMENT 3
Report sheet.
Develop and cost 6 menus or meal plans for the selections you make from the list in the
table below as indicated. Each menu needs to be evaluated. You must choose 2 different
evaluation methods overall from the list in the table below.
MENU MENU TYPE EVALUATION OF EACH MEAL
Menu 1
Source:
Futura Group,
e-coach
recipes
No. of serves:
Low-fat content and Fluids. Low-fat
content foods like oyster reduce
health problems like obesity. Fluids
also nourish the body and make the
skin fresh and tender. This food is
suitable for the elderly who are
susceptible to health problems related
to fats. This is also a Kosher meal
and can also be accepted by
vegetarians.
Customer surveys will be conducted to
ask for the customers' opinion on the
diet.
Customer satisfaction discussions will
also help to get random feedback.
Regular staff meetings that involve
discussions on the menu and allowing
the staff to suggest new ideas on how
to improve the variety of meals offered
on the menu. This gives customers a
wide variety of food from which they
can select their favourite.
Menu 2
Source:
Futura Group,
e-coach
recipes
No. of serves:
Food preferences and high fiber. This
food is rich in sodium and potassium
that is essential for muscle growth
and bone formation. It can, therefore,
be of great help to babies. It is also
rich in fibers.
Customer surveys to rate the level of
customer satisfaction.
Improvements suggested by customers,
managers, peers, staff, supervisors and
Suppliers can also help in determining
new trends in the hospitality industry
and how they can be adopted for
quality service delivery.
Certificate IV in Commercial Cookery

Student Name: SUBJECT CODE:
Due Date:
Student ID: SUBJECT NAME:
Regular staff meetings that involve
discussions on the menu can assist in
improving the quality of meals.
Menu 3
Source:
Futura Group,
e-coach
recipes
No. of serves:
Nutritional value: rich in iron and
low-fat content. The meal is very
important especially for ladies since
the high iron content recharges the
blood which is lost by ladies during
menstruation. It is also helpful to
patients with low blood yield
conditions.
Cultural and dietary requirement
(Kosher and vegetarian). This meal is
acceptable by the Jewish people and
can also be consumed by vegetarians.
Customer surveys to establish
affordability and quality of the meal.
Customer satisfaction discussions and
their opinions on improving the quality
of the meal.
Regular staff meetings that involve
Menu discussions to come up with
ideas on the improvement of the menu
diet.
Menu 4
Source:
Futura Group,
e-coach
recipes
No. of serves:
Cultural and dietary requirement
(Muslim and vegan): Halal requires
Muslims not to consume tataki meat
prepared by Christians.
High energy content: Most men
especially those who engage in
physical activities need this high
energy food to acquire energy for
their daily activities.
High protein content hence can be of
nutritional value to patients and
general use.
Customer surveys can be used to
determine the targeted customers and
whether they are Christians or
Muslims.
Regular staff meetings that involve
Menu discussions can ensure
coordination in preparing and serving
the meal to achieve maximum customer
satisfaction.
Satisfaction discussions with Health
professionals on the additives that can
be added to improve the taste and
Certificate IV in Commercial Cookery

Student Name: SUBJECT CODE:
Due Date:
Student ID: SUBJECT NAME:
nutritional value.
Menu 5
Source:
Futura Group,
e-coach
recipes
No. of serves:
Vegans and vegetarian
High fiber.
Low-fat content
Food restriction
Vegetables are common because of
their nutritional value and they are
relatively cheap. They are rich in
vitamins and hence widely used by
the aged and sick people.
Customer surveys can be conducted to
determine their satisfaction in terms of
prices and hygiene.
Satisfaction discussions with Health
professionals also will reassure and
confirm the nutritional value of
vegetables to the consumers. The menu
brochure can, therefore, include these
health values for customers to read.
Menu 6
Source:
Futura Group,
e-coach
recipes
No. of serves:
A balanced diet with nutritional value
like high fiber content. Other
requirements include energy-giving
foods, meals with low fats and those
with a lot of fluids.
Customer surveys
Regular staff meetings that involve
menu discussions
Seeking staff suggestions for menu
items.
Satisfaction discussions with Health
professionals
Certificate IV in Commercial Cookery