What sources of information did you use to determine these, Australia

What sources of information did you use to determine these

Assignment Detail:- Assignment Problem 1 - Short Answer Questions 1-1 What customer group is your menu developed for???? 1-2 What are their dietary and/or cultural requirements???? 1-3 What sources of information did you use to determine these requirements???? 1-4 Whom did you liaise with to identify and confirm customer requirements???? 1-5 What would the health and legal consequences be -if any- if you ignored the special dietary requirements of this customer group???? a- Consequences of ignoring diabetic requirements; b- Consequences of ignoring coeliac requirements; c- Consequences of ignoring allergy requirements; d- Consequences of ignoring drug-food interactions; e- Consequences of ignoring fructose issues- 1-6 What goals-s- would you set for your menus based on the information you have researched about your customer group- That is, what are you hoping to achieve by planning and documenting a meal plan and menu???? 1-7 Your supplier advises that one of the products that you need for one of your adjusted menus is out of stock because it is no longer a product that is approved by the Australian Dietary Guidelines or they cannot provide a product that meets the certification requirements that you need -e-g- halal, kosher- within the timeframes that you need- Adjust your menu again and find a suitable replacement item- 1-8 Where substitution of a food item is a way of adjusting the menu for the customer's special dietary requirement, what substitute/s might you use???? 1-9 What are the basic principles and practices of nutrition that apply to the special dietary requirements that apply to each of the customer groups in tasks 1 - 7 of assessment 3 -Practical Assessment and Competency Conversation-???? Assignment Problem 2 - Costings for special dietary requirements Part 2 requires you to prepare a costing for one -1- day of each of the menus that you developed for each Assignment Problemin Assessment Assignment Problem3 -Practical Assessment and Competency Conversation-- You are required to use the menu costing template provided as many times as required, and using the OM Restaurant as the hospitality venue- The OM Restaurant is a restaurant that is available for degustation events on rotating fortnights when there will be a range of functions where guests are invited- On alternate fortnights, the degustation events will be open to the public- Three -3- special dietary requirement plans must come from the degustation event and the remaining three -3- special dietary meal plans must come from the degustation meals that are open to the public- Information regarding the OM Restaurant degustation events is provided in the document ‘OM Restaurant Simulated Environment'- 2-1 Identify which special dietary requirement the costing is being provided for- 2-2 Identify clearly which day and which week the costing is being provided for on that specific menu- 2-3 Identify where and when you obtained your costing information from -e-g- did you obtain pricing from a wholesaler???? If so, provide the name, website and date, etc- Did you obtain your pricing from Coles Online or similar???? If so, provide the name, website, date and time, etc--- 2-4 Calculate the portion yields and costs of all ingredients required to prepare and produce all menu options offered on your selected day- You must show your workings and calculations- 2-5 Calculate other expenditure items used in the preparation or service of the menu item- You must show your workings and calculations- 2-6 Calculate the total cost for one serve or portion for each menu option- You must show your workings and calculations- Assignment Problem 3 - Monitor the performance of menu items Part 3 of the project requires you to monitor the performance of six -6- menu items from your special dietary requirements menus that are being offered in the OM Restaurant- One -1- menu item must be selected from each special dietary meal plan that you have prepared as part of Assessment 3 -Practical Assessment and Competency Conversation-- You are required to monitor the performance of these menu items using any of the following methods, however, you must provide evidence of the feedback undertaken: • Customer satisfaction discussions with: • Customers; and • Employees during the course of each business day; • Customer surveys; • Regular staff meetings that involve menu discussions; • Satisfaction discussions with: • Customers; • Allied Health Professionals; • Dieticians; • Medical Specialists; and • Staff suggestions for menu adjustments- You must also document and analyse the results of your feedback to determine the success of your menu against dietary goals for the customer group nominated in each menu item and the level of customer satisfaction with the menu- 3-1 Identify who you used as a basis for monitoring the performance of your menu items- 3-2 Identify and describe the method that you used to monitor the performance of the menu items and collect feedback- Assignment Problem 4 - Analysis of Feedback Part 4 of the project requires you to address the following questions after you have analysed the feedback in relation to the six -6- menu items that you trialled in the OM Restaurant- These questions should be addressed for each menu item- 4-1 What methods/techniques did you use to obtain feedback???? 4-2 Who did you seek feedback from???? 4-3 Did you achieve the dietary goals you set for the menu type that this item was selected from???? Explain in 20 - 30 words- 4-4 Which menu item/s did not meet dietary goals???? 4-5 Briefly explain -in 20 - 30 words- why you think menu items did not meet dietary goals- 4-6 Which menu item rated the highest customer satisfaction score???? 4-7 Which menu item rated the lowest customer satisfaction score???? 4-8 Briefly explain -in 20 - 30 words- why you think customers were satisfied with the most popular menu item- 4-9 Briefly explain -in 20 - 30 words- why you think customers were not satisfied with the least popular menu item- 4-10 Describe in 30 - 50 words any adjustment/s you made or could make to your menu item based on the feedback you received- PRACTICAL ASSESSMENT & COMPETENCY CONVERSATION Assignment Problem 1 Assignment Problem 1 - Customer 1: John who is Buddhist and follows a lacto-ovo vegetarian diet John is a valued guest of OM Restaurant and he is one of the employers of hospitality students in his bistro in the Eastern suburbs of Melbourne- His venue historically employs at least four -4- RGIT students per year and tonight he is a special guest as he has expressed interest in recruiting three -3- of RGIT's finest commercial cooks- He has been experiencing an increase in his own patronage of customers with special dietary needs and his current staff do not appear to be able to appropriately manage the ongoing requests for high quality food that is visually appealing, cost-effective, is unique and tastes good and as such, he has come to OM Restaurant's degustation dinner this evening to hand pick the future leader for his bistro to address the ongoing special dietary needs of his customers- Given the importance of the future staff that John is selecting, he has decided that he will submit a special dietary request based on what he is commonly seeing in his bistro at the moment and you are now required to adjust the degustation menu to cater for his special dietary needs- John has indicated that his special dietary needs are: Lacto-ovovegetarian; Buddhist- You are required to prepare a menu that will recommend the most suitable preparation and cooking methods to ensure that the nutritional value of the menu item/s is maintained and/or promoted- Assignment Problem 2 Assignment Problem 2 - Customer 2: Faizan who is a strict Orthodox Muslim Faizan is a company owner who recruits for a number of employers of choice in Melbourne's hospitality sector who has never before had any exposure to RGIT's hospitality students- He will be a great asset to have as part of RGIT's stakeholder group to promote future employment opportunities to RGIT students- Faizan has never before accepted an invitation to the degustation event because he is a strict Orthodox Muslim and he has been concerned that he may be provided with food products without his knowledge that are not aligned with his religious and cultural requirements- It has taken a lot of negotiation to get him to attend this evening's event and part of the process was that he would be consulted on and must approve of the prospective amended menu before committing to attend- You are required to prepare a menu that will recommend the most suitable preparation and cooking methods to ensure that the nutritional value of the menu item/s is maintained and/or promoted- Assignment Problem 3 Assignment Problem 3 - Customer 3 : James is a Rabbi who follows a Kosher diet James is a Rabbi who lives and works in the Western suburbs of Melbourne- He supports many people in the Western suburbs at the local synagogue and RGIT has been looking at opening a new hospitality venue in the area- It has been suggested by RGIT management that if RGIT can obtain the approval of the local Rabbi, that he will promote the future hospitality venue to members of the Jewish community- James has indicated that he will attend the invitation-only degustation event during the day and requires a menu that is suitable for those who follow a Kosher diet- You are required to prepare a menu that will recommend the most suitable preparation and cooking methods to ensure that the nutritional value of the menu item/s is maintained and/or promoted- Assignment Problem 4 Assignment Problem 4 - Customer 4 : Carolyn has a food allergy to seafood Carolyn is one of RGIT's Executive Management and she will be attending the degustation that is open to the public to facilitate the relationships being built between RGIT and the public- Carolyn has notified you that she has a seafood allergy and that if she eats any form of seafood, she is at risk of anaphylaxis- You are required to prepare a menu that will recommend the most suitable preparation and cooking methods to ensure that the nutritional value of the menu item/s is maintained and/or promoted- Assignment Problem 5 Assignment Problem 5 - Customer 5 : George prefers not to eat veal on moral grounds George is attending the open to public degustation event in the evening- He recently started working in the CBD, is an international tourist on a working visa and works long hours- He is single and lives nearby and the OM Restaurant is on his way home from work- He explains that by the time he gets home from work, it is too late for him to consider cooking and most of the time, it's more cost-effective for him to eat out anyway- He's new to the area and noticed that there was an event held here some nights that appeared to be open to the public and he thought it would also be a great place to meet new people and make new friends- He's just walked in this evening and asked what the menu is and, if it met his dietary requirements, he would stay for the event- The student provides a copy of the menu and George indicates that he might give it a miss tonight because he doesn't eat veal- He doesn't have any cultural or religious reasons for it, he just can't get past the fact that he would be eating a baby cow and it traumatises him to think that a baby cow has been killed for his enjoyment- The student thinks that it is possible to amend the dish to satisfy George's dietary requirement and asks him to remain at the event and that they will adjust the menu to cater for his needs- You are required to prepare a menu that will recommend the most suitable preparation and cooking methods to ensure that the nutritional value of the menu item/s is maintained and/or promoted- Assignment Problem 6 Assignment Problem 6 - Customers 6 : Felicity and her husband, Terrance who is diabetic Felicity is the CEO of one of the local businesses that you invited to come along to one of the open to the public degustation events one evening when she will be finishing up for the day- Her acceptance of the event is important because her business is a recruitment agency that could assist many of RGIT's students to find temp work while they're studying and RGIT management want her to see the quality of the RGIT students first hand- She accepted the invitation to attend provided that she can bring her husband- She personally doesn't have any special dietary requirements, but her husband Terrance is a Type 1 diabetic- You are required to prepare a menu that will recommend the most suitable preparation and cooking methods to ensure that the nutritional value of the menu item/s is maintained and/or promoted- Assignment Problem 7 Assignment Problem 7 - Prepare a cyclic menu for an aged care facility You are the Head Chef at one of Melbourne's leading aged care residences, Arcare Aged Care, specifically the Arcare facility in Brighton, Victoria - You are required to develop a cyclic menu for the next two -2- weeks at the facility- Clients of this facility are from a high-class background and expect five star menus and food variety- While the establishment does not provide a finedining experience for its residents, they do provide a very comfortable dining room experience that is more aligned with fine dining than a low-cost bistrotype scenario- The menu that you provide must ensure that the dietary needs -including macro and micro nutrient requirements- of elderly residents are considered and that the menu reflects the Australian Food Guidelines- The menu should reflect that the residents have a lifestyle that is not very active and most residents require a low sugar diet with regular meals spread evenly throughout the day- There should be a minimum of two -2- choices available for each menu item- Arcare Aged Care in Brighton has a state of the art fully-equipped commercial kitchen for you to prepare the menu in- Some centre favourites that the residents have requested make a comeback are French Onion Soup with Croutons and Grilled Gruyere, Boeuf Bourguignon and Bombe Alaska- You are required to prepare a menu that will recommend the most suitable preparation and cooking methods to ensure that the nutritional value of the menu item/s is maintained and/or promoted- You should seek and incorporate feedback on the proposed menu from your assessor- Attachment:- menu project-rar

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