SITHKOP004 Develop Menus for Special Dietary Requirements - Desklib

This content covers the guidelines for developing menus for special dietary requirements. It includes identifying menu requirements, developing meal plans, and monitoring special menu performance. The subject is SITHKOP004 and it is relevant for students pursuing culinary courses in colleges and universities.

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS

TABLE OF CONTENTS
SECTION 1 identify menu requirements........................................................................................6
Q1: List ten things that can influence customers’ food and beverage choices...........................6
Q2: Identify five different customer groups you’re likely to cater for when developing menus
for special dietary requirements.................................................................................................7
Q3: List the five Dietary Guidelines for Australians..................................................................7
Q4: Explain how to take responsibility for determining the dietary requirements of a child,
adolescent or adult. (Give 2 Examples)......................................................................................7
Q5: Which lunch would suit a customer who requires kosher food? State why the other two
meals would be unacceptable.....................................................................................................8
Q6: Which dinner would suit a customer who requires halal food? State why the other two
meals would be unacceptable.....................................................................................................8
Q7: Explain the different requirements of vegetarian customers, who may be Buddhist or
Hindu..........................................................................................................................................8
Q8: You’re cooking for a customer with coeliac condition. What must you avoid using when
preparing your dishes?................................................................................................................9
Q9: You’re cooking for children at a boarding school. Three of them have diabetes. Describe
three ways you help them control their blood glucose levels. ...................................................9
Q10: Define the term ‘drug-food interaction’. (Briefly explain)...............................................9
Q11: Define the term ‘food allergy’. (Briefly explain)............................................................10
Q12:Define the term ‘food intolerance’. (Briefly explain)......................................................10
Q13: You’re cooking for children on a sports camp. Some of them have allergies. Identify
five ingredients which commonly cause allergic reactions......................................................10
Q14: Describe seven symptoms a customer with allergies could experience if you completely
ignore or fail to adequately address their special dietary requirements. .................................10
Q15: State one culinary term or trade name for the following food additives and
preservatives.............................................................................................................................10
Q16: Explain the roles of the food additives below. ...............................................................11
Q17: State the legal consequences of failing to address customers’ allergies, intolerances or
sensitivities. (Briefly give 3 consequences).............................................................................11

Q18:Read and interpret the ingredients on the food packaging label. Is this product kosher?
..................................................................................................................................................11
Q19: Read and interpret the ingredients on the food packaging label. Is this product OK for
customers with gluten allergies?..............................................................................................11
Q20: Read and interpret the ingredients on the food packaging label. Is this product OK for
customers with peanut allergies? .............................................................................................12
Q21:Read and interpret the ingredients on the food packaging label. Is this product OK for
customers with soybean allergies? ..........................................................................................12
Q22: Read and interpret the ingredients on the food packaging label. Is this product OK for
vegans? ....................................................................................................................................12
Q23: List five people you can liaise with to identify and clarify customer requirements........12
Q24: State four communication skills you would use during the menu-planning process to
invite the input of health and other professionals and determine the diet requirements of
customers..................................................................................................................................13
Q25: Which contemporary dietary trends and regimes would you say are suitable for these
customers? (List 1 each)...........................................................................................................13
Q26: What type customers should only follow a low-kilojoule diet if under medical
supervision?..............................................................................................................................13
Q27:It’s important to continually seek information on emerging dietary trends. List three
ways you could research them..................................................................................................13
SECTION 2 develop menus and meal plans for special diets.......................................................14
Q1: You must be able to manage yourself and take responsibility for the design of menus and
meal plans. State the steps you would take to develop and write a menu or meal plan.(List the
7 Steps).....................................................................................................................................14
Q2: Explain four ways to provide variety in cyclic menus......................................................14
Q3: When developing meal plans and menus, you must be able to create meals which contain
appropriate combinations of foods to meet macro- and micronutrient requirements. Identify
the four macronutrients to keep in mind...................................................................................14
Q4: There are three categories of carbohydrates. What are they?............................................15
Q5: List five water-soluble vitamins our body requires...........................................................15
Q6: List two fat-soluble vitamins we require...........................................................................15

Q7: List six minerals and trace elements your body requires..................................................15
Q8:.Identify the five categories of foods which contain the nutrients we need to promote good
health and help us avoid dietary disease...................................................................................16
Q9: You should select meals which meet a wide variety of macro- and micronutrient
requirements. What kinds of meals are best suited to this? (Briefly explain)..........................16
Q10: Explain how you would incorporate sufficient choice in a cyclic menu. (Give 2
examples)..................................................................................................................................16
Q11: Explain how you would incorporate sufficient choice in an à la carte menu. (Give 2
examples)..................................................................................................................................16
Q12: Remember, your customers’ health is your responsibility. List seven foods you should
limit when developing menus and meal plans to reduce diet-related health problems............16
Q13: You sometimes need to select suitable foods to use as substitutes when meeting
customers’ specific requirements. ...........................................................................................17
Q14: List two suitable substitutions for the following ingredients to meet the requests of a
lactose intolerant customer. .....................................................................................................17
Q15:Identify four cooking methods you could employ to maximise nutritional value in food.
..................................................................................................................................................18
Q16: Which preparation method maximises nutritional value in fruits and vegetables, a. or
b.?.............................................................................................................................................18
Q17: Describe how to safely store food to retain nutrients and avoid contamination. (Give 3
examples)..................................................................................................................................18
SECTION 3- COST AND DOCUMENT SPECIAL MENUS AND MEAL PLANS.................18
Q1: Identify ten expenditure items you’d need to accurately calculate to determine production
costs of menu items. ................................................................................................................18
Q2 List the three standard measures you would use when itemising ingredients and
calculating portion yields and/or costs from raw ingredients. Provide an example of each one.
..................................................................................................................................................19
Q3You buy 10 kg potatoes. After washing, peeling and trimming them you have 9.5 kg left.
..................................................................................................................................................19
Q4 Calculate the yield % of the turkey. State the formula you used. Show how you arrived at
this figure..................................................................................................................................19

Q5 Calculate the usable trim % of the turkey. State the formula you used. Show how you
arrived at this figure..................................................................................................................19
Q6 Calculate the waste % of the turkey. State the formula you used. Show how you arrived at
this figure..................................................................................................................................20
Q7 Use the information to calculate the actual cost of the zucchini........................................20
Q9 Calculate the profitable selling price of a dish with a food cost per portion of $8.25 and a
standard food cost percentage of 25%......................................................................................21
Q 10 You need to adjust your menu so it includes high-yield desserts. Which dessert would
you choose? .............................................................................................................................21
Q11: Identify the least profitable menu item, which should definitely be excluded................21
Q 12 You need to assess cost-effectiveness against budgetary constraints. List four things to
keep in mind when setting prices.............................................................................................22
Q13 You’re documenting a vegetarian menu item: spinach and ricotta lasagne. List seven
dish characteristics you could use in the menu description. Provide an example of the
terminology you’d use for each one.........................................................................................23
SECTION 4: MONITOR SPECIAL MENU PERFORMANCE..................................................23
Q1: Identify four ways you can get ongoing feedback from customers and others to improve
menu performance....................................................................................................................23
Q2: .List three ways you can analyse customer satisfaction with menu items.........................23
Q3: .Explain how to analyse menu success against profitability. (Give 3 examples)..............24
Q4 Describe what you can do to make sure your menu meets customers’ dietary goals. ......24
Q5 What should you do if menu items are unprofitable? (Briefly explain).............................24
Q6 Explain three ways you could adjust menus based on feedback and success.
..................................................................................................................................................24
REFERENCES..............................................................................................................................25

SECTION 1 IDENTIFY MENU REQUIREMENTS
Q1: List ten things that can influence customers’ food and beverage choices.
 Flavour
 Mood
 Socio-economic status
 Cultural aspect
 Timing availability
 Pricing
 Family circumstances

 Health awareness
 Eating habits
 Age, gender factors
Q2: Identify five different customer groups you’re likely to cater for when developing menus
for special dietary requirements.
 Children
 Elders
 Babies
 Sportsperson
 Teenagers
Q3: List the five Dietary Guidelines for Australians.
Dietary guidelines for the Australians are as follows:
A They need to take lean meats.
B Poultry and fish
C Eggs
D Tofu, Milk, curd
E Seeds and other nuts
Q4: Explain how to take responsibility for determining the dietary requirements of a child,
adolescent or adult. (Give 2 Examples)
As for designing the dietary requirements for the children's and for adolescent the following
examples are-
 It is important to add the green leafy vegetables and fruit which is essential nutrients for
the body.
 Also, plan the cereals which involves the breads, rice and the whole grain.

Q5: Which lunch would suit a customer who requires kosher food? State why the other two
meals would be unacceptable.
Pea and ham soup with green salad
Cream of chicken soup and a grilled cheese sandwich
Lentil soup with brown rice and a green salad
As for the lunch menu after the kosher food customer can take the lentil soup with the brown
rice and green salad. Therefore, other two menus can't serve together with the kosher food as it
is stated that the any meat categorised food is not serve with the dairy food. That is the reason of
not serving the chicken soup and ham soup as a lunch after having the kosher food (Yakaboski
and et.al 2021).
Q6: Which dinner would suit a customer who requires halal food? State why the other two
meals would be unacceptable.
Beer-battered fish and chips with a green salad
Tofu and vegetable stir-fry with rice
Barbecued prawns, rice and steamed vegetables
To serve in dinner for the customer who requires halal food tofu and vegetables stir fry with rice
is suitable. As other two options involves the barbecued prawns and beer which is not consider
as a halal food.
Q7: Explain the different requirements of vegetarian customers, who may be Buddhist or
Hindu.
Vegans
Lacto-vegetarians
Ovo-vegetarians
Lacto-ovo vegetarians

As for the vegan customers they always prefer the food which do not include any kind of meat,
poultry.
For the Lac-to vegetarians their diet involves the dairy products, milk, cheese, curd etc but do
not involve the meat or eggs.
Ovo-vegetarians People eat the food which do not consists of any kind of meat but they eat eggs.
Lacto-ovo vegetarians follow the pattern based diet which involves the grains, veggies, fruits
and eggs but do not include the meat products.
Q8: You’re cooking for a customer with coeliac condition. What must you avoid using when
preparing your dishes?
For the customer who have the coeliac condition prefer the gluten free product as it cause the
problem for them. As for preparing the dishes it is necessary to use the clean and separate
surface, utensils so it do not contaminated with the gluten product (Williamson, 2017). Or to
keep the gluten product away from the dish also to use different oil for preparing the dishes.
Q9: You’re cooking for children at a boarding school. Three of them have diabetes. Describe
three ways you help them control their blood glucose levels.
 Cut down sugar intake in the food
 Eat less red meat
 Eat more green veggies and vitamin C fruit
Q10: Define the term ‘drug-food interaction’. (Briefly explain)
Drug food interaction happens when the medicines and food interfere with each another. As it is
stated that some medicines are affected by the food (Linares and et.al 2017).

Q11: Define the term ‘food allergy’. (Briefly explain)
Food allergy happens when the bodily immune system activate the unusual reaction to food.
Q12:Define the term ‘food intolerance’. (Briefly explain)
Food intolerance means something in the food which affect the digestive system of person.
Q13: You’re cooking for children on a sports camp. Some of them have allergies. Identify five
ingredients which commonly cause allergic reactions.
 Peanuts
 Eggs
 Shrimp
 wheat
 Soy
Q14: Describe seven symptoms a customer with allergies could experience if you completely
ignore or fail to adequately address their special dietary requirements.
 Swelling
 Redness
 Cough
 difficulties in breathing
 Sneezing
 Stomachache
 Diarrhoea
Q15: State one culinary term or trade name for the following food additives and
preservatives.
Flavour enhancers
Antioxidants

Umami for flavour enhancer
Butylated hydroxyanisole (BHA)
Q16: Explain the roles of the food additives below.
Artificial colours
Preservatives
Artificial colour used to give the identity to colourless food
Preservatives used for preventing the food from spoilage.
Q17: State the legal consequences of failing to address customers’ allergies, intolerances or
sensitivities. (Briefly give 3 consequences)
 Civil lawsuit
 Liable to penalty
 Compensation claim
Q18:Read and interpret the ingredients on the food packaging label. Is this product kosher?
Circle YES or NO
INGREDIENTS: Potatoes (30%), tofu, chickpeas, tomatoes, onions, peanut oil, salt,
ginger, garlic, coriander, chillies, cumin, cornstarch, herbs, spices, water
Yes
Q19: Read and interpret the ingredients on the food packaging label. Is this product OK for
customers with gluten allergies?
INGREDIENTS: Potatoes (30%), tofu, chickpeas, tomatoes, onions, peanut oil, salt, ginger,
garlic, coriander, chillies, cumin, cornstarch, herbs, spices, water
Yes

Q20: Read and interpret the ingredients on the food packaging label. Is this product OK for
customers with peanut allergies?
NGREDIENTS: Potatoes (30%), tofu, chickpeas, tomatoes, onions, peanut oil, salt, ginger,
garlic, coriander, chillies, cumin, cornstarch, herbs, spices, water
No
Q21:Read and interpret the ingredients on the food packaging label. Is this product OK for
customers with soybean allergies?
INGREDIENTS: Potatoes (30%), tofu, chickpeas, tomatoes, onions, peanut oil, salt, ginger,
garlic, coriander, chillies, cumin, cornstarch, herbs, spices, water
No
Q22: Read and interpret the ingredients on the food packaging label. Is this product OK for
vegans?
INGREDIENTS: Potatoes (30%), tofu, chickpeas, tomatoes, onions, peanut oil, salt, ginger,
garlic, coriander, chillies, cumin, cornstarch, herbs, spices, water
Yes
Q23: List five people you can liaise with to identify and clarify customer requirements.
Chefs
Manager
Staff
Commis Chef
Marketing manager

Q24: State four communication skills you would use during the menu-planning process to
invite the input of health and other professionals and determine the diet requirements of
customers.
Speaking
Asking
Listening
Writing/Reading
Q25: Which contemporary dietary trends and regimes would you say are suitable for these
customers? (List 1 each)
A customer experiencing symptoms of food allergies or intolerances
A customer being treated for obesity
A customer building muscle and endurance
 Elimination diet for food allergic customer
 Low carbohydrates diet for the customer who have obesity issue
 Low kilojoule diet for customer with developing muscles
Q26: What type customers should only follow a low-kilojoule diet if under medical
supervision?
Overweight person
Q27:It’s important to continually seek information on emerging dietary trends. List three ways
you could research them.
 Customer feedbacks
 Interview over the nutritional guides with consumers
 Computer application

SECTION 2 DEVELOP MENUS AND MEAL PLANS FOR SPECIAL DIETS
Q1: You must be able to manage yourself and take responsibility for the design of menus and
meal plans. State the steps you would take to develop and write a menu or meal plan.(List
the 7 Steps)
1. To list the food items which are run out, or to put into the heading as meats, produce.
2. To ask with others about the meal ideas
3. Outline the specific seasonal food items
4. Check out the refrigerator which give the analysis as what should prepare first
5. Prepare the planning which states the meal and snacks for daily
6. List the healthy food items which consist of less sugar and fats
7. Use the time efficient equipments which can be rice cooker and the toasted oven
Q2: Explain four ways to provide variety in cyclic menus.
Cyclic menu are repeated for a specific period therefore the following ways are-
 Food varieties
 Timing availability for cooking
 Financial resources
 Specific occasions
Q3: When developing meal plans and menus, you must be able to create meals which contain
appropriate combinations of foods to meet macro- and micronutrient requirements.
Identify the four macronutrients to keep in mind.
 Carbohydrates
 Protein. Amino acids
 Energy, fibre
 Water

Q4: There are three categories of carbohydrates. What are they?
Three categories of carbohydrates are as follows
 Sugars
 Starches
 And fiber
Q5: List five water-soluble vitamins our body requires.
 Ascorbic acid which is vitamin C
 Niacin
 Folacin
 Pantothenic acid
 Thiamin
Q6: List two fat-soluble vitamins we require.
Two fat soluble vitamins are vitamin A and Vitamin D
Q7: List six minerals and trace elements your body requires.
 Copper
 Iron
 Magnese
 Phosphorus
 Sodium
 Sulphur
Q8:.Identify the five categories of foods which contain the nutrients we need to promote good
health and help us avoid dietary disease.
 The food categories are-
 Green leafy vegetables, fruits

 Lentils, beans
 Meat, poultry, eggs
 Dairy products milk, yoghurt
Q9: You should select meals which meet a wide variety of macro- and micronutrient
requirements. What kinds of meals are best suited to this? (Briefly explain)
Foods like which contains the vitamin C as tomatoes, lemons, broccoli, nuts, peanut butter
involves the high micronutrients' element. Food like meat, butter, dairy products which is of full
fat are consist of high macronutrient element (King and et.al 2017).
Q10: Explain how you would incorporate sufficient choice in a cyclic menu. (Give 2 examples)
First need to labelling the food meal for the vegetarian menu-planning
To give the more than one choice for every meal.
Q11: Explain how you would incorporate sufficient choice in an à la carte menu. (Give 2
examples)
To deliver the dish individually as this type of dishes are not part of the huge meal
As if customer orders the meal which is steak then it only serves steak no sauce with it.
Q12: Remember, your customers’ health is your responsibility. List seven foods you should
limit when developing menus and meal plans to reduce diet-related health problems.
 Artificial additive consist food
 excessive use of cooking oil
 Alcohol
 Gluten contain product
 Highly sugary product
 Grain fed meat

 Hydrogenated oil
Q13: You sometimes need to select suitable foods to use as substitutes when meeting customers’
specific requirements.
Next to these three ingredients, state an equivalent ingredient you’d replace it with to
address the needs of a customer on a low-fat diet. (Give 1 example for each)
Pouring cream
Sour cream
Coconut cream
For the pouring cream it should be Cornstarch and milk
Yoghurt for the sour cream
Light coconut milk or the itself coconut water for the coconut cream
Q14: List two suitable substitutions for the following ingredients to meet the requests of a
lactose intolerant customer.
Butter
Milk
Yoghurt
Fruit purees and coconut oil for butter
Soy milk, Rice milk for the milk substitutes
Sour cream and cheese for yoghurt
Q15:Identify four cooking methods you could employ to maximise nutritional value in food.
 Streaming
 Grilling

 Baking
 Boiling
Q16: Which preparation method maximises nutritional value in fruits and vegetables, a. or b.?
a. Washing
b. Peeling
A washing
Q17: Describe how to safely store food to retain nutrients and avoid contamination. (Give 3
examples)
Store the food in a separate container
To keep the food at suitable temperature
Ignore the refreezing for the thaw food
SECTION 3- COST AND DOCUMENT SPECIAL MENUS AND MEAL PLANS
Q1: Identify ten expenditure items you’d need to accurately calculate to determine production costs of
menu items.
Ten expenditure items needed to determine production costs of menu items are specifically
focused on pertaining competent working ideologies, based on extended fundamental goals and
technically advanced paradigms based on specific aspects correlated.
Q2 List the three standard measures you would use when itemising ingredients and calculating
portion yields and/or costs from raw ingredients. Provide an example of each one.
Three standard measures that has been used in ingredients and calculating raw ingredients can be
analysed as
Q3You buy 10 kg potatoes. After washing, peeling and trimming them you have 9.5 kg left.
Calculate the yield % of the potatoes. State the formula you used. Show how you arrived at this figure.
Yield %= Edible Portion/ As Purchased Quantity
= 9.5/10*100
=95%

Q4 Calculate the yield % of the turkey. State the formula you used. Show how you arrived at this figure.
As purchased quantity (APQ) 20 kg
Edible portion quantity (EPQ) 12 kg
Yield %= Edible Portion/ As Purchased Quantity
Purchased Quantity= 20 Kg
Editable portion= 12 Kg
= 12/20*100
=60%
Q5 Calculate the usable trim % of the turkey. State the formula you used. Show how you arrived at
this figure.
As purchased quantity (APQ) 20 kg
Edible portion quantity (EPQ) 12 kg
Usable trim weight 5 kg
Usable trim %= usable trim weight/ as purchased quantity*100
Usable trim weight= 5Kg
Purchased quantity= 20 kg
= 5/20*100
= 25%
Q6 Calculate the waste % of the turkey. State the formula you used. Show how you arrived at this
figure.
As purchased quantity (APQ) 20 kg
Edible portion quantity (EPQ) 12 kg
Usable trim weight 5 kg
Waste trim weight 3 kg

Waste %= waste/ as purchased quantity*100
Waste= 3Kg
Purchased Quantity= 20 Kg
= 3/20*100
=15%
Another formula for calculating waste percentage
waste %=100 -(trim %+Yield%)
100-(25+60)
=100-85
=15%
Q7 Use the information to calculate the actual cost of the zucchini.
State the three formulas you used and the steps you took to arrive at this cost.
Ingredients Quantity Unit Purchase
unit
Purchase unit
price
Cost
Yield Total cost
Zucchini 300 g 1 kg $5.95 95% $1.78
actual cost of the zucchini
=cost per pound / yield percentage*100
= $5.95/ 95*100
= $ 6.26
Q9 Calculate the profitable selling price of a dish with a food cost per portion of $8.25 and a
standard food cost percentage of 25%.
= food cost per portion/ standard food cost percentage
= 8.25/.25*100
= $ 33
Q 10 You need to adjust your menu so it includes high-yield desserts. Which dessert would you
choose?
Dish name Section Portion
size
Food
cost/portion
Food cost
%
Raw selling
price
Adjusted
selling price

Brandy
custard Pâtisserie Dessert $2.11 22% $9.59 $9.50
Éclairs Pâtisserie Dessert $3.08 32% $9.62 $9.75
Chocolate
cake Pâtisserie Dessert $1.58 17% $9.29 $9.50
High yield dissert
In order to calculate high yield dissert purchase unit of each ingredient can be calculated
and changes within this purchase price per unit can be brought.
High yield dissert can also be calculated by identifying difference between raw selling
price and adjusted selling price
 Brandy custard = 9.50- 9.59= -0.09
 Éclairs= 9.75- 9.62= 0.13
 Chocolate cake= 9.50- 9.29= 0.21
So, from the above calculation it is clear that high yield dissert is chocolate cake. I would
choose chocolate cake as a high yield dissert
Q11: Identify the least profitable menu item, which should definitely be excluded.
Dish name Section Portion
size
Food
cost/portion
Food cost
%
Raw selling
price
Adjusted
selling price
Brandy
custard Pâtisserie Dessert $2.11 22% $9.59 $9.50
Éclairs Pâtisserie Dessert $3.08 32% $9.62 $9.75
Chocolate
cake Pâtisserie Dessert $1.58 17% $9.29 $9.50
In order to identify least profitable menu item profitable selling price will be calculated.
This can be done by the below given formula:
= Food cost per portion * standard food cost
 Profitable selling price of Brandy custard
= Food cost per portion * standard food cost
= 2.11*100/22

= 9.59
 Profitable selling price of Éclairs
= Food cost per portion * standard food cost
= 3.08* 100/ 32
= 9.625
 Profitable selling price of Chocolate cake
= Food cost per portion * standard food cost
= 1.58* 100/ 17
= 9.29
So from the above calculation least profitable menu item out of all the three is chocolate care
as its profitable selling price is 9.29 dollars only.
Q 12 You need to assess cost-effectiveness against budgetary constraints. List four things to keep in
mind when setting prices.
`The cost effectiveness against budgetary constraints can be understood by focusing on 4 things
while setting prices which are as follows:
 Affordability factor
 Cost effectiveness
 Resources optimisation
 Higher working quality
Q13 You’re documenting a vegetarian menu item: spinach and ricotta lasagne. List seven dish
characteristics you could use in the menu description. Provide an example of the terminology
you’d use for each one.
While documenting vegetarian menu, items such as spinach and ricotta lasagne characteristics
such as vegan aspects, where fat percentage in food is also low further and other details are as
follows:
 Reduce your chance of obesity.
 Reduce your risk for heart disease.
 Lower your blood pressure.

 Lower your risk for type 2 diabetes.
SECTION 4: MONITOR SPECIAL MENU PERFORMANCE
Q1: Identify four ways you can get ongoing feedback from customers and others to improve
menu performance.
Following ways are-
Live interaction or chat with the customer
Develop a group to share the views
Social media channels
E-mails
Q2: .List three ways you can analyse customer satisfaction with menu items
Volunteered feedbacks
Net promoter points
Metrics of different social media platform
Q3: .Explain how to analyse menu success against profitability. (Give 3 examples)
To get the enough or huge money against the investment
Checking that the servers are up selling
To check whether only certain items are sold or other are not sold
Q4 Describe what you can do to make sure your menu meets customers’ dietary goals.
To make sure menu meets customer dietary goals, can be understood that developed scope has
been risen on extended functional focus for retained specific paradigms for retaining untapped
determined rise.

Q5 What should you do if menu items are unprofitable? (Briefly explain)
The menus should be conducted and made in profitable, for developed technical growth
rise which enhances strengthened productivity targets. Also if any unprofitability has been faced,
there has to be optimum steps taken, for gaining customers vision oriented rise based on
extended domains.
Q6 Explain three ways you could adjust menus based on feedback and success.
The three ways that could be used to adjust menus based on feedback and success parameters are
associated by taking frequent feedbacks from customers, strengthening working engagement and
also actively developing proper competent working rise based on technical working targets.
.

REFERENCES
Books and Journals
King, T. and et.al 2017. Food safety for food security: Relationship between global megatrends
and developments in food safety. Trends in Food Science & Technology. 68. pp.160-
175.
Linares, D.M. and et.al 2017. Lactic acid bacteria and bifidobacteria with potential to design
natural biofunctional health-promoting dairy foods. Frontiers in microbiology. 8. p.846.
Williamson, G., 2017. The role of polyphenols in modern nutrition. Nutrition bulletin. 42(3).
pp.226-235.
Yakaboski, E. and et.al 2021. Early Introduction of Food Allergens and Risk of Developing
Food Allergy. Nutrients. 13(7). p.2318.