SITHKOP004 Develop Menus: Costing & Planning for Special Needs

This assignment focuses on developing and costing menus for various special dietary requirements. It includes detailed menu plans for elderly individuals with low sugar needs, gluten-free diets for children, halal meal options, and high-protein menus. Each menu item is carefully analyzed for its ingredients, cooking methods, portion costs, and nutritional value. The assignment provides a comprehensive breakdown of the costs associated with each recipe, including raw materials and other expenditure items, to determine the total cost per portion. The menus cater to specific nutritional needs and dietary restrictions while considering factors like flavor, texture, and visual appeal. Recipes include items like whole wheat bagels with sprout salad for the elderly, buckwheat pancakes for gluten-free children, mincemeat stuffed pancakes for halal diets, and scrambled eggs with almond butter toast for high-protein requirements. The detailed cost analysis and meal planning demonstrate a thorough understanding of menu development principles and special dietary considerations.

Running Head: MENU CALCULATION
MENU PLANNING
Name of the Student
Name of the University
Author’s Note

1MENU CALCULATION
Task 2: menu for elderly people of low sugar- Set Menu
Breakfast: Whole wheat bagel, sprout salad, hardboiled egg.
Mid-morning: Quinoa salad
Lunch: Tuna wrap and mashed potato
Snacks: vegetable patty
Dinner: Meatballs and Mexican rice
Whole wheat bagel, sprout salad,
boiled egg. Yield: 5 Menu no. 2
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
Bagel 5 Pc. 5 pc 5$ 100 5$
Sprouts 500 G 1 kg 4$ 100 2$
Potato 500 G 1 kg 4.80$ 82 2.40$
Tomato 500 G 1 kg 3$ 60 1.50$
Egg 5 Pc 900 9$ 80 5$
Total cost of recipe $15.40
Portion cost $3
Other expenditure items
Expenditure item Qty Unit Purchase price
per unit $
Cost per unit $
Vegetable oil 50 ml 750 3.45

2MENU CALCULATION
Total expenditure item cost $
Total cost of menu item per portion
(total recipe cost plus total expenditure item costs) $5
Quinoa salad Yield: 5 Menu no. 2
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
Quinoa 500 G 1 kg 14$ 100 7$
Red pepper 200 G 1 kg 3$ 80 0.50$
Cucumber 200 G 500 gm 3$ 80 0.50$
Onion 200 G 1 kg 2$ 70 0.50$
Coriander 100 G 500 gm 2$ 60 0.50$
Total cost of recipe $9
Portion cost $1.90
Other expenditure items
Expenditure item Qty Unit Purchase price
per unit $
Cost per unit $
Vegetable oil 50 Ml 750 3.45
Total expenditure item cost $
Total cost of menu item per portion
(total recipe cost plus total expenditure item costs) $2.90

3MENU CALCULATION
Tuna wrap with mashed potato Yield: 5 Menu no. 2
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
Tuna 100 G 100 gm 3$ 100 3$
Pita bread 5 Pc 5 pc 3$ 100 3$
Mayonnaise 100 Ml 250 2.50$ 50 1.25$
Potato 1 Kg 1 kg 3$ 70 3$
Butter 100 G 250 gm 3$ 50 1.25$
Cream 50 ml 250 ml 3$ 50 1.50$
Total cost of recipe $12
Portion cost $3
Other expenditure items
Expenditure item Qty Unit Purchase price
per unit $
Cost per unit $
Vegetable oil 50 Ml 750 3.45
Total expenditure item cost $
Total cost of menu item per portion
(total recipe cost plus total expenditure item costs) $5

4MENU CALCULATION
Vegetable Patty Yield: 5 Menu no. 2
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
potato 500 G 1 kg 4 80 2
beans 400 G 500 gm 3 80 2
carrot 300 G 500 gm 3 75 1.50
Peas 400 G 500 gm 2 60 1
Total cost of recipe $6.50
Portion cost $1.2
Other expenditure items
Expenditure item Qty Unit Purchase price
per unit $
Cost per unit $
Vegetable oil 50 ml 750 3.45
Total expenditure item cost $
Total cost of menu item per portion
(total recipe cost plus total expenditure item costs) $2.2
Meatballs and Mexican rice Yield: 5 Menu no. 2
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
Mince meat 500 G 1 kg 12 100 6
Onion 200 G 1 kg 4 70 2
Tomato 200 G 1 kg 4 65 2

5MENU CALCULATION
Egg 5 Pc 900 gm 9 80 5
breadcrumb 100 G 350 gm 2 30 1
Parsley 100 G 100 gm 3 80 3
Rice 100 G 500 gm 5 70 2
Spring onion 50 G 500 gm 3.50 70 2
Beans 100 G 500 gm 3 75 1.50
Total cost of recipe $24.50
Portion cost $4
Other expenditure items
Expenditure item Qty Unit Purchase price
per unit $
Cost per unit $
Vegetable oil 50 ml 750 3.45
Total expenditure item cost $ 3.45
Total cost of menu item per portion
(total recipe cost plus total expenditure item costs) $4
Task 3: Gluten free menu for children- Set menu

6MENU CALCULATION
Breakfast: Buckwheat pancakes with maple syrup, scrambled egg.
Mid-morning: Mango smoothie
Lunch: brown rice with stir fried veggies
Snacks: Corn chips with mayonnaise dip
Dinner: Cheese and cauliflower risotto
Buckwheat pancakes with maple
syrup and scrambled egg Yield: 5 Menu no. 3
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
Buckwheat flour 100 G 500 gm 5 20 1
milk 1 L 5 L 3.40 50 1
Sugar 20 G 500 gm 3 70 0.50
egg 3 pc 900 gm 9 70 3
Maple syrup 100 G 375 gm 3.75 40 0.85
Total cost of recipe $6.35
Portion cost $1.50
Other expenditure items
Expenditure item Qty Unit Purchase price
per unit $
Cost per unit $
Vegetable oil 50 ml 750 3.45

7MENU CALCULATION
Total expenditure item cost $
Total cost of menu item per portion
(total recipe cost plus total expenditure item costs) $2.50
Mango smoothie Yield: 5 Menu no. 3
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
Mango 1 pc 1 pc 2.50 80 2
Milk 100 ml 1 L 1 20 0.20
Yoghurt 50 G 500 gm 3 20 0.50
Sugar 10 G 500 gm 3 20 0.40
Total cost of recipe $3.10
Portion cost $1
Other expenditure items
Expenditure item Qty Unit Purchase price
per unit $
Cost per unit $
Vegetable oil 50 ml 750 3.45
Total expenditure item cost $
Total cost of menu item per portion
(total recipe cost plus total expenditure item costs) $2
Brown rice with veggies Yield: 5 Menu no. 3
Qty Unit Purchase unit Purchase Cost

8MENU CALCULATION
unit price $ Yield
%
Total cost
$
Brown rice 100 G 500 gm 4 20 1
Carrot 50 G 100 gm 2 50 1
tomato 50 G 100 gm 3 50 1.50
beans 50 G 100 gm 2 50 1
peas 50 G 100 gm 2 50 1
Bell peppers 50 G 100 gm 4 50 1
Total cost of recipe $6.50
Portion cost $2
Other expenditure items
Expenditure item Qty Unit Purchase price
per unit $
Cost per unit $
Vegetable oil 50 ml 750 3.45
Total expenditure item cost $
Total cost of menu item per portion
(total recipe cost plus total expenditure item costs) $3
Corn chips and mayonnaise Yield: Menu no.
Qty Unit Purchase unit Purchase Cost

9MENU CALCULATION
unit price $ Yield
%
Total cost
$
Corn chips 1 pckt 500 gm 3.45 50 1
mayonnaise 500 G 500 gm 3.50 20 1.40
Total cost of recipe $2.40
Portion cost $1
Other expenditure items
Expenditure item Qty Unit Purchase price
per unit $
Cost per unit $
Vegetable oil 50 ml 750 3.45
Total expenditure item cost $
Total cost of menu item per portion
(total recipe cost plus total expenditure item costs) $2
Cheese and cauliflower risotto Yield: 5 Menu no. 3
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
cheese 100 G 500 gm 5 20 1
cauliflower 100 G 500 gm 3 20 1
Arborio rice 200 G 500 gm 4 50 2
Butter 50 G 500 gm 2 50 0.50
Flour 100 G 1 kg 3 20 0.50

10MENU CALCULATION
Total cost of recipe $5
Portion cost $1
Other expenditure items
Expenditure item Qty Unit Purchase price
per unit $
Cost per unit $
Olive oil 10 ml 3.75 8
Total expenditure item cost $8
Total cost of menu item per portion
(total recipe cost plus total expenditure item costs) $3
Task 4: Halal menu- Set Menu
Breakfast: Mincemeat stuffed pancakes
Mid-morning: Fruit salad
Lunch: Chicken tikka masala with saffron pilaf.
Snacks: Chicken popcorn
Dinner: Lamb curry with whole wheat flatbread
Mincemeat stuffed pancakes Yield: 5 Menu no. 4
Qty Unit Purchase unit Purchase Cost

11MENU CALCULATION
unit price $ Yield
%
Total cost
$
Mince meat 500 G 1 kg 12 100 6
Onion 100 G 500 gm 3 20 1
Tomato 100 G 500 gm 3 20 1
Butter 50 G 500 gm 4 10 1
Flour 100 G 1 kg 5 10 0.50
Total cost of recipe $9.50
Portion cost $1.75
Other expenditure items
Expenditure item Qty Unit Purchase price
per unit $
Cost per unit $
Total expenditure item cost $
Total cost of menu item per portion
(total recipe cost plus total expenditure item costs) $1.75
Fruit salad Yield: 5 Menu no. 4
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
Mango 100 G 1 kg 6 30 1