Certificate IV in Commercial Cookery: Menu Development Report

This report details the development and costing of six menus designed to meet various special dietary requirements, including low-fat, high-fiber, Kosher, vegetarian, Muslim, vegan, and balanced diets. Each menu is evaluated using customer surveys, satisfaction discussions, and staff meetings, with feedback analyzed to identify areas for improvement. The assignment includes detailed costing spreadsheets, feedback analysis, and revisions to the menus based on customer and staff input. The report also addresses cultural and religious dietary needs, menu planning, and the impact of feedback on menu adjustments and costing, including considerations for take-away options and increasing the quantity of certain dishes. The student also identifies factors that would suggest changes to menu items.

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

Student Name: SUBJECT CODE:
Due Date:
Student ID: SUBJECT NAME:
Selected 3-couse meals
Menu 1
Dietary
requirement
Exclusions of allergies
Low cholesterol
1. Course Oyster cooked in salsa verde
($7.57 * 100 = $ 757%)
2. Course BBQ seafood
($5.55*100 = $ 555%)
3. Course Rosewater pavlovas
($2.49*100 = $249%)
Costing of each has been done on the attached excel spreadsheet.
Menu 2
Dietary
requirement
Nutritional requirements (Sodium and Potassium)
Eating regimes
1. Course Scallops with chardonnay butter
($9.71 * 100 = $ 971%)
2. Course Roast lobster
($7.91 * 100 = $ 791%)
3. Course Death by chocolate
($4.04 * 100 = $ 404%)
Costing of each has been done on the attached excel spreadsheet.
Menu 3
Dietary
requirement
Cultural and dietary requirement (Kosheric and vegetarian)
Nutritional value: rich in iron and low fat content.
1. Course floral spring rolls
($9.98 * 100 = $ 998%)
2. Course crisp skin salmon
($11.18 * 100 = $ 1,118%)
Certificate IV in Commercial Cookery

Student Name: SUBJECT CODE:
Due Date:
Student ID: SUBJECT NAME:
3. Course Honey panna cotta
($4.67 * 100 = $ 467%)
Costing of each has been done on the attached excel spreadsheet.
Menu 4
Dietary
requirement
Cultural and dietary requirement (Muslim and vegan)
High energy content
High protein content
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%)
Costing of each has been done on the attached excel spreadsheet.
Menu 5
Dietary
requirement
Vegans and vegetarian
High fibre
Low fat content
Food restriction
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 of each has been done on the attached excel spreadsheet.
Menu 6 (Cyclic Meal Plan)
Dietary
requirement
Balanced diet with vegetarian option in each day
Course 1 Course 2 Course 3
Day 1 Oyster cooked in
salsa verde
BBQ seafood
($5.55*100 = $
Rosewater pavlovas
($2.49*100 =
Certificate IV in Commercial Cookery

Student Name: SUBJECT CODE:
Due Date:
Student ID: SUBJECT NAME:
($7.57 * 100 = $
757%)
555%) $249%)
Day 2 Wagyu tataki
($8.98 * 100 = $
898%)
Tomahawk steak
($11 * 100 = $
1,100%)
Fig honey sage tart
($5.42 * 100 = $
542%)
Day 3 Scallops with
chardonnay butter
($9.71 * 100 = $
971%)
crisp skin salmon
($11.18 * 100 = $
1,118%)
Rosewater pavlovas
($2.49*100 =
$249%)
Day 4 Pan fried prawn
($5.95 * 100 = $
595%)
Vegetarian risotto
($3.93 * 100 = $
393%)
Cookies & cream
cheese cake
($2.29 * 100 = $
229%)
Day 5 floral spring rolls
($9.98 * 100 = $
998%)
crisp skin salmon
($11.18 * 100 = $
1,118%)
Death by chocolate
($4.04 * 100 = $
404%)
Certificate IV in Commercial Cookery

Student Name: SUBJECT CODE:
Due Date:
Student ID: SUBJECT NAME:
PART B
1. List the review methods you have used for each method and provide the
feedback you have received for each menu. Provide details for the methods used
to obtain feedback and details for the persons you have consulted with
Menu Method(s) used feedback
(How or who?)
Description of feedback
Menu 1
Dish 1 Questionnaires. The answers from the questionnaires indicated
that most of the low income class felt the price
was still high and need to be checked. Some said
they rarely take the meal because their low
purchasing power.
Dish 2 Observations Most customers like the meal on weekends and
during holidays.
Dish 3 Interviewing The meal is seldom in the rural areas and
common in the coastal beaches and towns.
Menu 2
Dish 1 Questionnaires The meal is seldom in the rural areas and
common in the coastal beaches and towns.
Dish 2 Qualitative analysis The meal is of reasonable cost but needs to be
packed well to allow take-away reservations.
Dish 3 Interviews Most customers like chocolate even as a fast-
moving food for take away.
Menu 3
Dish 1 Observation Most of the customers who try the meal for the
first time always check-in for the second and
even more times.
Dish 2 Qualitative analysis Almost all customers agreed that salmon is one
of the most nutritious meals.
Dish 3 Interviews The interviews revealed that this is the one of
the best meal that should not miss in a weekly
diet plan.
Menu 4
Dish 1 Observation Most of the customer prefer grilled tataki.
Dish 2 Interviewing The majority of rural dwellers showed their
desire for energy foods basing on the kind of
work they do in their farms.
Dish 3 Sampling 5 samples were sampled at random time and the
results indicated that the food was standard and
appealing.
Certificate IV in Commercial Cookery

Student Name: SUBJECT CODE:
Due Date:
Student ID: SUBJECT NAME:
Menu 5
Dish 1 Interviews Most of the aged people acknowledged that they
like taking vegetables because of their
nutritional value like prevention of diseases.
Dish 2 Quantitative analysis The food is readily available in plenty.
Dish 3 Observations Ensure maximum hygiene in washing,
packaging and storing of fruits and vegetables.
Menu 6
Day 1 Interviews Improve on packaging and serving.
Day 2 Questionnaires Quality meals but improvement is needed in
serving and packaging.
Day 3 Sampling Random meal sample tested revealed that the
meals were in recommended proportions.
Day 4 Qualitative analysis The meals available were sufficient.
Day 5 Observation The food was packed and stored in a cold and
dry place.
2. Identify which factors would suggest that changes need to be made to your menu
items.
 Employ a nutritionist or a health professional to sensitize customers when
needed on the diet requirements and eating habits. He can also give opinions
on the menu development.
 Availing a wide variety of meals on menus so that the customers can have a
wide range of food to choose from.
PART C
1. Apply the feedback you have received to the relevant menus or dishes and adjust
the costing in a new template or added tab. Clearly mark these as V2 (Version 2)
or “revised”.
Menu Feedback Impact on costing and planning of the dish/menu
Menu 1
Dish 1 Check on cost Introduce small packages with cheaper prices.
Dish 2 Most customers like the
meal on weekends and
during holidays.
Increase the quantity on weekends.
Dish 3 The meal is seldom in the
rural areas and common in
the coastal beaches and
No direct impact on cost. The only alert is to manage
the urban customers and plan for few outlets in rural
areas and make it known to the rural dwellers.
Certificate IV in Commercial Cookery

Student Name: SUBJECT CODE:
Due Date:
Student ID: SUBJECT NAME:
towns.
Menu 2
Dish 1 The meal is seldom in the
rural areas and common in
the coastal beaches and
towns.
No direct impact on cost. The only alert is to manage
the urban customers and plan for few outlets in rural
areas and make it known to the rural dwellers.
Dish 2 The meal is of reasonable
cost but needs to be
packed well to allow take-
away reservations.
Introduce take-away.
Dish 3 Most customers like
chocolate even as a fast-
moving food for take
away.
Introduce take-away.
Menu 3
Dish 1 Most of the customers
who try the meal for the
first time always check-in
for the second and even
more times.
Increase the quantity prepared.
Dish 2 Almost all customers
agreed that salmon is one
of the most nutritious
meals.
Increase the quantity prepared.
Dish 3 The interviews revealed
that this is the one of the
best meal that should not
miss in a weekly diet plan.
Increase the quantity prepared and include it on the
weekly meal plan.
Menu 4
Dish 1 Most of the customer
prefer grilled tataki.
Use grilling method of tataki preparation.
Dish 2 The majority of rural
dwellers showed their
desire for energy foods
basing on the kind of
work they do in their
farms.
No direct impact on cost. The only alert is to manage
the urban customers and plan for few outlets in rural
areas and make it known to the rural dwellers.
Dish 3 5 samples were sampled
at random time and the
results indicated that the
food was standard and
appealing.
No direct impact or changes.
Menu 5
Dish 1 Most of the aged people
acknowledged that they
like taking vegetables
because of their
nutritional value like
No direct impact on cost. The only alert is to manage
the urban customers and plan for few outlets in rural
areas and make it known to the rural dwellers.
Certificate IV in Commercial Cookery

Student Name: SUBJECT CODE:
Due Date:
Student ID: SUBJECT NAME:
prevention of diseases.
Dish 2 The food is readily
available in plenty.
No direct impact.
Dish 3 Ensure maximum hygiene
in washing, packaging and
storing of fruits and
vegetables.
Observe high hygiene practices like washing with
clean running water.
Menu 6
Day 1 Improve on packaging and
serving.
Training the staff.
Day 2 Quality meals but
improvement is needed in
serving and packaging.
Training the staff.
Day 3 Random meal sample
tested revealed that the
meals were in
recommended
proportions.
Ensure consistency in meal proportions.
Day 4 The meals available were
sufficient.
No direct impact.
Day 5 The food was packed and
stored in a cold and dry
place.
No direct impact.
2. Attach the revised changes to this project for submission.
Ans. Check the attached Excel spreadsheet in the Revised Side.
Certificate IV in Commercial Cookery