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 Low-fat content and Fluids. Low-fat
Customer surveys will be conducted to
Source: content foods like oyster reduce health
ask for the customers' opinion on the
Futura Group, problems like obesity. Fluids also
diet.
e-coach nourish the body and make the skin
recipes fresh and tender. This food is suitable Customer satisfaction discussions will
No. of serves: for the elderly who are susceptible to also help to get random feedback.
health problems related to fats. This is
also a Kosher meal and can also be Regular staff meetings that involve
accepted by vegetarians. 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 Food preferences and high fiber. This

Customer surveys to rate the level of
Source: food is rich in sodium and potassium
customer satisfaction.
Futura Group, that is essential for muscle growth and
e-coach bone formation. It can, therefore, be of Improvements suggested by customers,
recipes great help to babies. It is also rich in managers, peers, staff, supervisors and
No. of serves: fibers.
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
Nutritional value: rich in iron and low- Customer surveys to establish
Source:
fat content. The meal is very important affordability and quality of the meal.
Futura Group,
especially for ladies since the high
e-coach Customer satisfaction discussions and
iron content recharges the blood
recipes their opinions on improving the quality
which is lost by ladies during
No. of serves: of the meal.
menstruation. It is also helpful to
patients with low blood yield Regular staff meetings that involve
conditions. Menu discussions to come up with ideas
on the improvement of the menu diet.
Cultural and dietary requirement
(Kosher and vegetarian). This meal is
acceptable by the Jewish people and
can also be consumed by vegetarians.

Menu 4
Cultural and dietary requirement Customer surveys can be used to
Source:
(Muslim and vegan): Halal requires determine the targeted customers and
Futura Group,
Muslims not to consume tataki meat whether they are Christians or Muslims.
e-coach
prepared by Christians.
recipes Regular staff meetings that involve
No. of serves: High energy content: Most men Menu discussions can ensure
especially those who engage in coordination in preparing and serving
physical activities need this high the meal to achieve maximum customer
energy food to acquire energy for their satisfaction.
daily activities.
Satisfaction discussions with Health
High protein content hence can be of professionals on the additives that can
nutritional value to patients and be added to improve the taste and
general use. nutritional value.

Certificate IV in Commercial Cookery

Student Name: SUBJECT CODE: Due Date:
Student ID: SUBJECT NAME:

Menu 5
Vegans and vegetarian Customer surveys can be conducted to
Source:
determine their satisfaction in terms of
Futura Group, High fiber.
prices and hygiene.
e-coach
recipes Low-fat content
Satisfaction discussions with Health
No. of serves: professionals also will reassure and
Food restriction
confirm the nutritional value of
Vegetables are common because of vegetables to the consumers. The menu
their nutritional value and they are brochure can, therefore, include these
relatively cheap. They are rich in health values for customers to read.
vitamins and hence widely used by the
aged and sick people.
Menu 6
A balanced diet with nutritional value Customer surveys
Source:
like high fiber content. Other
Futura Group, Regular staff meetings that involve
requirements include energy-giving
e-coach menu discussions
foods, meals with low fats and those
recipes
with a lot of fluids. Seeking staff suggestions for menu
No. of serves:
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 Exclusions of allergies
requirement 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 Nutritional requirements (Sodium and Potassium)
requirement 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 Cultural and dietary requirement (Kosheric and vegetarian)
requirement 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%)
3. Course Honey panna cotta
($4.67 * 100 = $ 467%)
Costing of each has been done on the attached excel spreadsheet.

Certificate IV in Commercial Cookery

Student Name: SUBJECT CODE: Due Date:
Student ID: SUBJECT NAME:

Menu 4
Dietary Cultural and dietary requirement (Muslim and vegan)
requirement 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 Vegans and vegetarian
requirement 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 Balanced diet with vegetarian option in each day
requirement Course 1 Course 2 Course 3
Day 1 Oyster cooked in BBQ seafood Rosewater pavlovas
salsa verde ($5.55*100 = $ ($2.49*100 =
($7.57 * 100 = $
555%) $249%)
757%)
Day 2 Wagyu tataki Tomahawk steak Fig honey sage tart

Certificate IV in Commercial Cookery

Student Name: SUBJECT CODE: Due Date:
Student ID: SUBJECT NAME:

($8.98 * 100 = $ ($11 * 100 = $ ($5.42 * 100 = $

898%) 1,100%) 542%)
Day 3 Scallops with crisp skin salmon Rosewater pavlovas
chardonnay butter ($11.18 * 100 = $ ($2.49*100 =
($9.71 * 100 = $
1,118%) $249%)
971%)
Day 4 Pan fried prawn Vegetarian risotto Cookies & cream
($5.95 * 100 = $ ($3.93 * 100 = $ cheese cake
($2.29 * 100 = $
595%) 393%)
229%)
Day 5 floral spring rolls crisp skin salmon Death by chocolate
($9.98 * 100 = $ ($11.18 * 100 = $ ($4.04 * 100 = $
998%) 1,118%) 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 Description of feedback

(How or who?)
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.
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.

Certificate IV in Commercial Cookery

Student Name: SUBJECT CODE: Due Date:
Student ID: SUBJECT NAME:

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 Increase the quantity on weekends.
meal on weekends and
during holidays.
Dish 3 The meal is seldom in the No direct impact on cost. The only alert is to manage
rural areas and common in the urban customers and plan for few outlets in rural
the coastal beaches and areas and make it known to the rural dwellers.
towns.
Menu 2
Dish 1 The meal is seldom in the No direct impact on cost. The only alert is to manage
rural areas and common in the urban customers and plan for few outlets in rural
the coastal beaches and areas and make it known to the rural dwellers.
towns.

Certificate IV in Commercial Cookery

Student Name: SUBJECT CODE: Due Date:
Student ID: SUBJECT NAME:

Dish 2 The meal is of reasonable Introduce take-away.

cost but needs to be packed
well to allow take-away
reservations.
Dish 3 Most customers like Introduce take-away.
chocolate even as a fast-
moving food for take
away.
Menu 3
Dish 1 Most of the customers who Increase the quantity prepared.
try the meal for the first
time always check-in for
the second and even more
times.
Dish 2 Almost all customers Increase the quantity prepared.
agreed that salmon is one
of the most nutritious
meals.
Dish 3 The interviews revealed Increase the quantity prepared and include it on the
that this is the one of the weekly meal plan.
best meal that should not
miss in a weekly diet plan.
Menu 4
Dish 1 Most of the customer Use grilling method of tataki preparation.
prefer grilled tataki.
Dish 2 The majority of rural No direct impact on cost. The only alert is to manage
dwellers showed their the urban customers and plan for few outlets in rural
desire for energy foods areas and make it known to the rural dwellers.
basing on the kind of work
they do in their farms.
Dish 3 5 samples were sampled at No direct impact or changes.
random time and the
results indicated that the
food was standard and
appealing.
Menu 5
Dish 1 Most of the aged people No direct impact on cost. The only alert is to manage
acknowledged that they the urban customers and plan for few outlets in rural
like taking vegetables areas and make it known to the rural dwellers.
because of their nutritional
value like prevention of
diseases.
Dish 2 The food is readily No direct impact.
available in plenty.
Dish 3 Ensure maximum hygiene Observe high hygiene practices like washing with
in washing, packaging and clean running water.
storing of fruits and
vegetables.
Menu 6

Certificate IV in Commercial Cookery

Student Name: SUBJECT CODE: Due Date:
Student ID: SUBJECT NAME:

Day 1 Improve on packaging and Training the staff.

serving.
Day 2 Quality meals but Training the staff.
improvement is needed in
serving and packaging.
Day 3 Random meal sample Ensure consistency in meal proportions.
tested revealed that the
meals were in
recommended
proportions.
Day 4 The meals available were No direct impact.
sufficient.
Day 5 The food was packed and No direct impact.
stored in a cold and dry
place.

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