This paper circulates around the core theme of 1. Identify menu requirements. 1.1.Identify dietary and cultural or religious menu requirements of different customer groups. together with its essential aspects. It has been reviewed and purchased by the majority of students thus, this paper is rated 4.8 out of 5 points by the students. In addition to this, the price of this paper commences from £ 99. To get this paper written from the scratch, order this assignment now. 100% confidential, 100% plagiarism-free.
Elements and Performance Criteria
Elements describe the essential outcomes.
Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify menu requirements.
1.1.Identify dietary and cultural or religious menu requirements of different customer groups.
1.2.Assess contemporary dietary trends and regimes.
1.3.Liaise with other professionals to identify and confirm customer requirements.
1.4.Identify health consequences of ignoring special dietary requirements of customers.
2. Develop menus and meal plans for special diets.
2.1.Select a variety of suitable foods and meals for specific requirements.
2.2.Identify appropriate combinations of food to meet macro and micro nutrient requirements.
2.3.Develop menus and meal plans that promote good health and reduce the incidence of diet related health problems.
2.4.Prepare cyclic menus and balance nutritional requirements and variety.
2.5.Incorporate sufficient choice of dishes into the menus.
2.6.Recommend food preparation and cooking methods to maximise nutritional value of food.
3. Cost and document special menus and meal plans.
3.1.Calculate expenditure items to determine production costs of menu items.
3.2.Calculate portion yields and costs from raw ingredients.
3.3.Assess cost-effectiveness of proposed dishes against budgetary constraints and choose products that provide high yield.
3.4.Use correct terminology in menus and meal plans.
4. Monitor special menu performance.
4.1.Seek ongoing feedback from customers and others and use to improve menu performance.
4.2.Analyse the success of special menus against dietary goals and customer satisfaction.
4.3.Adjust menus based on feedback and success.