Complete the outlined steps to:

1. Develop and cost at least six (6) menus or meal plans, within commercial time constraints and
demonstrating the principles and practices of nutrition, that individually or in combination meet at least six
(6) of the following different special dietary requirements:
a. Eating regimes; elimination or macrobiotic.
b. Exclusions for allergies, contraindications with medicines or food intolerance.
c. Fat-free.
d. Fluids.
e. Food preferences.
f. Food restrictions.
g. Gluten-free.
h. High carbohydrate.
i. High or low energy.
j. High or low protein.
k. High fibre.
l. Lacto ovo.
m. Low carbohydrate.
n. Low cholesterol.
o. Low fat.
p. Low gluten.
q. Low kilojoule.
r. Low sugar.
s. Modified sodium or potassium.
t. Modified texture.
u. Nutritional requirements.
v. Portion size.
w. Substitutes of gluten-free flour, yeast-free flour or non-sugar sweeteners.
x. Sugar-free.
y. Type one and two diabetes.
2. Ensure that two (2) of the six (6) menus or meal plans developed reflect one (1) or more of the
following types of cultural or religious dietary requirements:
a. Halal.
 b. Hindu.
c. Kosher.
d. Vegan.
e. Vegetarian.
3. Ensure that two (2) of the six (6) menus or meal plans developed address the special dietary
requirements of two (2) of the following different customer groups:
a. Adolescents.
b. Athletes.
c. Children.
d. Defence forces.
e. Elderly.
f. Health care.
g. Ill or injured.
h. Infants.
i. International tourists.
j. Nutritional and energy requirements due to physical condition.
k. People in areas affected by disaster or environmental extremes.
l. People from different socioeconomic groups.
m. People in remote areas.
n. Those with weight problems: underweight, overweight or obese.

Complete each of the following steps to identify the requirements for each of the six (6)
menus:

4. Identify, and record, the requirements for the six (6) menus/special meal plans, ensuring to consider
two (2) menus reflecting the dietary requirements of one (1) or more cultural or religious groups, and two
(2) addressing the special dietary requirements of two (2) different customer groups.
5. Assess contemporary dietary trends and regimes.
6. Identify and confirm customer requirements by liaising with other professionals.
7. Identify the health consequences of ignoring the special dietary requirements of customers,
including allergic reactions, anaphylaxis and food sensitivity/intolerance.
Perform each of the following steps to develop appropriate menus and meal plans for special
diets:
8. Select, and record, a variety of foods and meals that are suitable for the specific requirements of the
identified customer groups.
9. Identify an appropriate combinations of food to meet the macro and micro nutrient requirements of
customer groups.
10. Develop menus and meal plans that promote good health and that try to reduce the incidence of diet
related health problems.
11. Prepare menus that are cyclic, that have variety, and that balance the nutritional requirements of
customer groups.
12. Incorporate a sufficient choice of dishes into the menus.
13. Within the menu, recommend food preparation and cooking methods that maximise the nutritional
value of food.
Complete the following steps to cost and document each of the six (6) special menus and meal
plans:
14. Determine the production costs of menu items by calculating the expenditure of items.
15. Calculate, and record, the portion yields and the costs from the raw ingredients.
16. Assess the cost-effectiveness of the proposed dishes against the budgetary constraints, and ensure
to choose products that provide high yield.
17. Review the menus and meal plans to ensure that the correct terminology is used, adjusting the
terminology as required.
Perform each of the following steps to monitor and evaluate the performance of the special
menus:
18. Obtain at least two (2) of the following types of ongoing feedback from customers and others:
a. Customer satisfaction discussions with:
i. Customers.
ii. Employees during the course of each business day.
b. Customer surveys.
c. Improvements suggested by:
i. Customers.
ii. Managers.
iii. Peers.
 iv. Staff.
v. Supervisors.
vi. Suppliers.
d. Regular staff meetings that involve menu discussions.
e. Satisfaction discussions with:
i. Customers.
ii. Allied health professionals.
iii. Dietitians.
iv. Medical specialists.
f. Seeking staff suggestions for menu items.
19. Analyse the success of special menus against dietary goals and customer satisfaction.
20. Adjust the menus/meal plans to improve their performance, based on the feedback received and
their success.

Special Dietary Requirement Menu 1 _____Gluten free__________________ CYCLIC MENU

Meals Monday Tuesday Wednesday Thursday Friday Saturday Sunday

Breakfast Blueberry Breakfast tacos: GF Oatmeal Pancakes French toast Poached eggs Eggs benedict
muffins (use a scrambled eggs with chopped topped with using GF bread, on GF toast on GF bread
GF flour blend) in corn tortillas nuts, peanut butter, with eggs and with bacon and with smoked
and Greek with salsa & blueberries, sliced banana, bacon sausage salmon
yogurt avocado and milk and a drizzle of
maple syrup
Lunch Tuna salad with Turkey and Chicken & Tuna salad Meatballs with Black bean and Leftover beef
rice crackers cheese roll-ups cheese sandwich on GF GF barbeque cheese vegetable soup
with rice quesadilla, bread dipping sauce quesadillas with GF
crackers made with corn and buttered with salsa on crackers
tortillas GF noodles brown rice or
corn tortillas
Dinner Baked cod or Stir fry with Shrimp skewers Turkey or beef Black bean Pork chops with Chicken tenders
halibut with chicken, onion, with red onion, meatballs enchiladas baked beans, and sweet
creamed peas cabbage, and bell pepper, buttermilk drop potato fries
and potatoes carrots, served and mango biscuits, and
with brown rice chunks, served coleslaw
with brown rice
and a side salad

Daily meal plan and menu item checklist

Meals Menu items Cooking methods Nutritional value Checklist

Monday Blueberry muffins Pre-heat baked Blueberry: nutrients such as potassium,  Ingredients suitable for
(use a GF flour blend) vitamins A and C, folate, and dietary customer group
 and Greek yogurt fiber Greek  Uses prep/cooking methods
Tuna: potassium, calcium, iron, vitamin that maximize nutritional
B-6, and magnesium. value
Mashed and mixed Rice: carbohydrates and vitamin B-6.  Meets requirements for menu
Tuna salad with rice Cream: saturated fats, carbohydrates, and food variety
crackers protein, calcium, phosphorus,  Meets macro-/micronutrient
potassium, vitamins A, D, B12, riboflavin requirements
and niacin.  Meets Australian Dietary
Baked cod or halibut Oven baked Poached Peas: fiber, vitamin A and C, vitamin B-6 Guidelines
with creamed peas Roasting and and magnesium.  Meets nutritional
and potatoes poaching. Potato: potassium, carbohydrates, requirements of customer
dietary fiber, protein, vitamin C, vitamin group
B-6, iron and magnesium  Uses correct terminology
Tuesday Breakfast tacos: Sauté onions with Eggs: high-quality protein, vitamins,  Ingredients suitable for
scrambled eggs in eggs Heat the tortillas minerals, and carotenoids., nutrients like customer group
corn tortillas with lutein and zeaxanthin.  Uses prep/cooking methods
salsa & avocado Corn: carbohydrates, vitamin A, iron, that maximize nutritional
and calcium. value
Preheat oven Boiled Avocado: potassium, carbohydrates,  Meets requirements for menu
Turkey and cheese Washed berries. vitamin A and C, iron, vitamin B-6, and food variety
roll- ups with rice magnesium, and calcium.  Meets macro-/micronutrient
crackers protein, calcium, vitamin B-6, cobalamin, requirements
and magnesium.  Meets Australian Dietary
Boiled rice Panfry Turkey: protein, carbohydrate, fat, Guidelines
Stir fry with chicken, eggs with onion, cholesterol, fiber, sodium.  Meets nutritional
onion, cabbage, and cabbage, and carrots. Cheese: requirements of customer
carrots, served with fry chicken. Rice: group
brown rice Chicken:  Uses correct terminology
Vegetables:
Brown Rice:
Wednesday GF Oatmeal with Chopped nuts GF Oatmeal:  Ingredients suitable for
chopped nuts, Nuts: Blueberries: nutrients such as customer group
blueberries, and milk potassium, vitamins A and C, folate, and  Uses prep/cooking methods
dietary fiber that maximize nutritional
 Chicken: value
Chicken & cheese Preheat broiled Pan Cheese:  Meets requirements for menu
quesadilla, made with fry. Corn: and food variety
corn tortillas Rice:  Meets macro-/micronutrient
Red onions: requirements
Bell pepper:  Meets Australian Dietary
Shrimp skewers with Mango: nutrients such as potassium, Guidelines
red onion, bell vitamins A and C, folate, and dietary  Meets nutritional
pepper, and mango Pan grill fiber requirements of customer
chunks, served with Mix all ingredients Brown Rice: group
brown rice and a side  Uses correct terminology
salad

Thursday Pancakes topped with Pan fry Peanut butter:  Ingredients suitable for
peanut butter, sliced Slice banana Banana: nutrients such as potassium, customer group
banana, and a drizzle vitamins A and C, folate, and dietary  Uses prep/cooking methods
of maple syrup fiber that maximize nutritional
Tuna: potassium, calcium, iron, vitamin value
B-6, and magnesium.  Meets requirements for menu
Tuna salad sandwich Washed Sliced Apple: nutrients such as potassium, and food variety
on GF bread vitamins A and C, folate, a nutrient such  Meets macro-/micronutrient
as potassium, vitamins A and C, folate, requirements
and dietary fiber d dietary fiber  Meets Australian Dietary
Turkey or beef Guidelines
meatballs Turkey: protein, carbohydrate, fat,  Meets nutritional
Baked cholesterol, fiber, sodium. requirements of customer
Mixed all ingredients. group
 Uses correct terminology

Friday French toast using GF Soak bread in mixture Gluten free bread Toast: Protein,  Ingredients suitable for
bread, with eggs and Pan fry. vitamins, minerals, fiber and customer group
bacon carbohydrates  Uses prep/cooking methods
 Eggs: high-quality protein, vitamins, that maximize nutritional
minerals, and carotenoids., nutrients like value
Meatballs with GF lutein and zeaxanthin.  Meets requirements for menu
barbeque dipping grilling and food variety
sauce and buttered Bacon: protein, carbohydrate, fat,  Meets macro-/micronutrient
GF noodles cholesterol, fiber, sodium. requirements
 Meets Australian Dietary
Potato: Guidelines
Black Beans:  Meets nutritional
Black bean enchiladas requirements of customer
Oven baked group
 Uses correct terminology
Saturday Poached eggs on GF Boiled, grilled Eggs: high-quality protein, vitamins,  Ingredients suitable for
toast with bacon and minerals, and carotenoids., nutrients like customer group
sausage lutein and zeaxanthin.  Uses prep/cooking methods
GF toast: Protein, vitamins, minerals, that maximize nutritional
fiber, and carbohydrates value
Black bean and Bacon: protein, carbohydrate, fat,  Meets requirements for menu
cheese quesadillas Pan grill Mix all cholesterol, fiber, sodium. and food variety
with salsa on brown ingredients Black bean:  Meets macro-/micronutrient
rice or corn tortillas Cheese: requirements
Brown Rice:  Meets Australian Dietary
Pork: Guidelines
Pork chops with Slices, mix all Beans:  Meets nutritional
baked beans, ingredients Biscuits: protein, fat, cholesterol, requirements of customer
buttermilk drop sodium, carbs, fiber, sugar. group
biscuits, and coleslaw  Uses correct terminology

Sunday Eggs benedict on GF Eggs: high-quality protein, vitamins,  Ingredients suitable for
bread with smoked minerals, and carotenoids., nutrients like customer group
salmon lutein and zeaxanthin.  Uses prep/cooking methods
GF bread: Protein, vitamins, minerals, that maximize nutritional
fiber, and carbohydrates value
 Leftover beef Preheat boiled and Salmon:  Meets requirements for menu
vegetable soup with pan fry Beef: protein, carbohydrate, fat, and food variety
GF crackers cholesterol, fiber, sodium.  Meets macro-/micronutrient
Vegetable: requirements
Chicken tenders and Deep fry Chicken:  Meets Australian Dietary
sweet potato fries Sweet potato: Guidelines
 Meets nutritional
requirements of customer
group
 Uses correct terminology

Special Dietary Requirement Menu 1 _____Sugar free__________________ A la Cart MENU

Entrees
Savory Dutch Baby Puff Pancake
$8.00
(Topped with sausage, mushrooms, cheese, and chives)

Easier Spanish Omelette

$9.00
(Served with Salad)

Soft Scramble Eggs + Garlic Scapes

$11.90
(Served with Toasts)
 Mains
Roasted Garlic and Cauliflower Soup
$12.00
(Cooked with garlic, cauliflower, carrot, and broth)

Chicken Bacon Avocado Ranch Lettuce Wraps

$12.50
(Served with ranch dressing)

Chicken Waldorf Salad

$11.50
(Chicken, apples, grapes and celery and lemon juice
Served with sprinkled walnuts)

Dessert
Mango and turmeric coconut yogurt soft serve
$8.00

Chocolate avocado mousse with cacao nibs

$8.50
(Blend banana, avocado, nut butter, cacao powder, coconut milk and a pinch of salt)

Paleo Pumpkin pie

$6.00
(Topped with yoghurt, pumpkin seeds, and extra maple syrup)

Daily meal plan and menu item checklist

Meals Menu items Cooking methods Nutritional value Checklist

Entrees Eggs: high-quality protein, vitamins,  Ingredients suitable for

Savory Dutch Baby Oven bake minerals, and carotenoids., nutrients like customer group
 Puff Pancake lutein and zeaxanthin.
Milk is an excellent source of vitamins
and minerals, including “nutrients of
Easier Spanish Mix and fry concern,” which are under-consumed by
many populations ( 3 ). It
Omelet
provides potassium, B12, calcium and
vitamin D, which are lacking in many
diets ( 4 ). Milk is also a good source of
Soft Scramble Eggs Boil, fry vitamin A, magnesium, zinc and
+ Garlic Scapes thiamine (B1).
Flour is an excellent source of protein,
vitamins, fiber and complex
carbohydrates. It is also low in fat and
cholesterol.
Mains Roasted Garlic and Steamed, roasted Garlic is also a rich source of
Cauliflower Soup antioxidants and nutrients, and it boosts
the immune system as well.
Chicken Bacon cauliflower is high in vitamin C and a
Cutting, mixing, good source of folate. It's fat free and
Avocado Ranch
wrapping cholesterol free and is low in sodium
Lettuce Wraps
content. Additionally, cauliflower
contains only 25 calories in 1/6 of a
Chicken Waldorf Cutting, slicing, medium head.
Salad mixing Bacon 37 grams of high-quality animal
protein. Vitamins B1, B2, B3, B5, B6 and
B12. 89% of the RDA for selenium. 53%
of the RDA for phosphorus.
Avocado: potassium, carbohydrates,
vitamin Aand C, iron, vitamin B-6,
magnesium, and calcium.
Chicken: fats, saturated fat, sodium,
potassium, vitamin A, iron, vitamin B-6,
cobalamin, and magnesium.
 Uses prep/cooking methods
that maximize nutritional
value
 Meets requirements for menu
and food variety
 Meets macro-/micronutrient
requirements
 Meets Australian Dietary
Guidelines
 Meets nutritional
requirements of customer
group
 Uses correct terminology
 Ingredients suitable for
customer group
 Uses prep/cooking methods
that maximize nutritional
value
 Meets requirements for menu
and food variety
 Meets macro-/micronutrient
requirements
 Meets Australian Dietary
Guidelines
 Meets nutritional
requirements of customer
group
Uses correct terminology
 Lettuce: lettuce has about 8 calories
and 1 to 2 grams of carbohydrates per
cup . Although it's low in fiber, it's high
in minerals, such as calcium,
phosphorous, magnesium, and
potassium. It's naturally low in sodium.
Plus, romaine lettuce is packed with
vitamin C, vitamin K, and folate.
Dessert Mango and Mixing, chilling Mango: nutrients such as potassium,  Ingredients suitable for
turmeric coconut vitamins A and C, folate, and dietary customer group
yogurt soft serve fiber.  Uses prep/cooking methods
Yogurt: potassium, carbohydrates, that maximize nutritional
protein, calcium, vitamin B-6, cobalamin, value
Chocolate avocado
Freezing, chilling, and magnesium.  Meets requirements for menu
mousse with cacao
Mixing Chocolate: protein, potassium, and food variety
nibs carbohydrates, vitamin A, calcium, iron  Meets macro-/micronutrient
and magnesium. requirements
Paleo Pumpkin pie Oven baked, chilling Pumpkin: Highly Nutritious and  Meets Australian Dietary
Particularly Rich in Vitamin A Calories: Guidelines
49.Fat: 0.2 grams.Protein: 2  Meets nutritional
grams.Carbs: 12 grams.Fiber: 3 requirements of customer
grams.Vitamin A: 245% of the Reference group
Daily Intake (RDI),Vitamin C: 19% of the Uses correct terminology
RDI.Potassium: 16% of the RD

Cultural or religious Diet 1: _____Kosher____________________ SET MENU

Breakfast
Whole Wheat French
$7.00
(Served with jam or smashed avocado)

Egg Rolls
$7.00
(Filled with chicken and vegetables)

Assorted Whole Grain Crackers

$7.00
(Served with cream cheese)

Mains
Egg Salad Whole Grain Bun Mixed Vegetables Peaches
$12.00

Cheese Pizza (whole grain crust)

$12.00

Cheese Ravioli
$12.00

Dessert
Choc-raspberry chia brownies
$10.00
(Natural brownies with raspberry jam jelly, served with
dates, natural maple syrup and Cacao powder)

Strawberry cheesecake bars

$8.00
(Topped with heavy cream and strawberries)

Ricotta Cheesecake roasted blueberries

 $9.00
(Topped cheesecake with hazelnuts, blueberries, and orange syrup)
Daily meal plan and menu item checklist
Meals Menu items Cooking methods Nutritional value
Breakfas Whole Wheat French Avocado: potassium, carbohydrates,
t Bake vitamin A and C, iron, vitamin B-6,
magnesium, and calcium.
Egg Rolls Flour is an excellent source of protein,
Fry vitamins, fiber and complex
carbohydrates. It is also low in fat and
cholesterol.
Eggs: high-quality protein, vitamins,
minerals, and carotenoids., nutrients like
Assorted Whole lutein and zeaxanthin.
Grain Crackers Fry Chicken: fats, saturated fat, sodium,
potassium, vitamin A, iron, vitamin B-6,
cobalamin, and magnesium.
Whole grain: high in iron, magnesium,
manganese, phosphorus, selenium, B
vitamins and dietary fiber
Mains Egg Salad Whole Cutting, mixing Eggs: high-quality protein, vitamins,
Grain Bun Mixed minerals, and carotenoids., nutrients like
Vegetables Peaches lutein and zeaxanthin.
Whole grain: high in iron, magnesium,
manganese, phosphorus, selenium, B
vitamins and dietary fiber
Vegetables Peaches :One raw medium
Cheese Pizza (whole
Oven baked peach (147 grams) has 50 calories, 0.5
grain crust)
grams of fat, 0 grams of cholesterol and
Checklist
 Ingredients suitable for
customer group
 Uses prep/cooking methods
that maximize nutritional
value
 Meets requirements for menu
and food variety
 Meets macro-/micronutrient
requirements
 Meets Australian Dietary
Guidelines
 Meets nutritional
requirements of customer
group
 Uses correct terminology
 Ingredients suitable for
customer group
 Uses prep/cooking methods
that maximize nutritional
value
 Meets requirements for menu
and food variety
 Meets macro-/micronutrient
requirements
 sodium, 15 grams of carbohydrate, 13  Meets Australian Dietary
grams of sugar, 2 grams of fiber and 1 Guidelines
Cheese Ravioli Boiled, fried gram of protein. It provides 6% of your  Meets nutritional
daily vitamin A needs and 15% of daily requirements of customer
vitamin C needs. group
Cheese: contains about 120 calories, 8 Uses correct terminology
grams (g) of protein, 6 g saturated fat,
and 180 milligrams (mg) of calcium.
Ravioli: otal Fat 1.5 g 2%
Saturated fat 0.7 g 3%
Cholesterol 3 mg 1%
Sodium 306 mg 12%
Potassium 232 mg 6%
Total Carbohydrate 14 g 4%
Dietary fiber 1.3 g 5%
Sugar 3.7 g
Protein 2.5 g 5%
Vitamin C 0% Calcium3%
Iron 3% Vitamin D 0%
Vitamin B6 5% Cobalamin
0%
Magnesium 3%
Dessert Chocolate: protein, potassium,  Ingredients suitable for
Choc-raspberry chia carbohydrates, vitamin A, calcium, iron customer group
brownies Oven baked and magnesium.  Uses prep/cooking methods
Raspberries: also contain small amounts that maximize nutritional
Strawberry of Vitamin A, thiamine, riboflavin, value
cheesecake bars Mixing, baked vitamin B6, calcium and zinc (1).  Meets requirements for menu
Raspberries are a good source of fiber and food variety
and vitamin C.  Meets macro-/micronutrient
Ricotta Cheesecake Roast, oven baked Chia: Chia seeds contain 138 calories per requirements
ounce (28 grams). By weight, they are  Meets Australian Dietary
roasted blueberries
6% water, 46% carbohydrates (of which Guidelines
83% is fiber), 34% fat, and 19% protein.  Meets nutritional
 Notably, chia seeds are also free of requirements of customer
gluten group
Strawberry: They're an excellent Uses correct terminology
source of vitamin C and manganese and
contain decent amounts of folate
(vitamin B9) and potassium.
Cheesecake: Amount Per
Serving: Calories 340, Cal from Fat 200,
Cal from Sat Fat 110, Total Fat 22g (34%
DV), Sat Fat 13g (63%), Trans Fat 1g,
Polyunsat Fat 1.5g, Monounsat Fat 6g,
Cholest 110mg (37% DV), Sodium 240mg
(10% DV), Potassium 90mg (3% DV),
Total Carb 30g (10%),
Ricotta: A 1/2-cup (124-gram) serving of
whole-milk ricotta contains
( 1 ): Calories: 180. Protein: 12
grams. Fat: 12 grams.
Blueberries: Blueberries also
contain copper, beta-carotene, folate,
choline, vitamins A and E, and
manganese.

Cultural or religious Diet 1: _____ Vegetarian____________________ DE JOUR MENU

Meals Monday Tuesday Wednesday Thursday Friday Saturday Sunday

Breakfast Yogurt with Toast with jam Rice Bubbles Mushrooms Poached eggs Greek yoghurt Corn flakes
fresh fruit and asparagus on toast with with nuts,
on toast roasted tomato honey, or fruit
Lunch Mushroom Mushroom Lentil & spinach Homemade Savory roast, Country cottage Chickpea
Risotto stroganoff with quiche, chips, vegetable pizza potatoes, pie, cabbage. croquettes,
herb topping, mixed salad. broccoli. chips, green
rice, peas salad.
Dinner Vegetable Baked potato, Macaroni soup, Vegetable Pasty Tofu scramble Tomato & basil Hummus, pitta
lasagna and baked beans, bread roll. Melon Boats & baked soup, croutons bread, raw
salad date & orange tomatoes, toast vegetable
salad. strips.

Daily meal plan and menu item checklist

Meals Menu items Cooking methods Nutritional value Checklist

Monday Blueberry: nutrients such as potassium,  Ingredients suitable for

Yogurt with fresh Cutting, mixing vitamins A and C, folate, and dietary customer group
fruit fiber Greek  Uses prep/cooking methods
Tuna: potassium, calcium, iron, vitamin that maximize nutritional
B-6, and magnesium. value
Rice: carbohydrates and vitamin B-6.  Meets requirements for menu
Mushroom Risotto Oven baked
Cream: saturated fats, carbohydrates, and food variety
protein, calcium, phosphorus,  Meets macro-/micronutrient
potassium, vitamins A, D, B12, riboflavin requirements
Vegetable lasagna Cutting, mixing, and niacin.  Meets Australian Dietary
and salad oven baked Peas: fiber, vitamin A and C, vitamin B-6 Guidelines
and magnesium.  Meets nutritional
Potato: potassium, carbohydrates, requirements of customer
dietary fiber, protein, vitamin C, vitamin group
B-6, iron and magnesium  Uses correct terminology
Tuesday Eggs: high-quality protein, vitamins,  Ingredients suitable for
 Toast with jam Toasting minerals, and carotenoids., nutrients like customer group
lutein and zeaxanthin.  Uses prep/cooking methods
Corn: carbohydrates, vitamin A, iron, that maximize nutritional
Mushroom stroganoff Boiling, mixing and calcium. value
with herb topping, Avocado: potassium, carbohydrates,  Meets requirements for menu
rice, peas vitamin A and C, iron, vitamin B-6, and food variety
magnesium, and calcium.  Meets macro-/micronutrient
protein, calcium, vitamin B-6, cobalamin, requirements
Baked potato, baked Baking, cutting, and magnesium.  Meets Australian Dietary
beans, date & orange mixing Turkey: protein, carbohydrate, fat, Guidelines
salad. cholesterol, fiber, sodium.  Meets nutritional
Cheese: contains about 120 calories, 8 requirements of customer
grams (g) of protein, 6 g saturated fat, group
and 180 milligrams (mg) of calcium.  Uses correct terminology
Rice:
Chicken:
Vegetables:
Brown Rice:
Wednesday GF Oatmeal:  Ingredients suitable for
Rice Bubbles Soaking, mixing Nuts: Blueberries: nutrients such as customer group
potassium, vitamins A and C, folate, and  Uses prep/cooking methods
dietary fiber that maximize nutritional
Lentil & spinach Frying, cutting, Chicken: value
quiche, chips, mixed mixing Cheese:  Meets requirements for menu
salad Corn: and food variety
Rice:  Meets macro-/micronutrient
Red onions: requirements
Baked potato, baked Bell pepper:  Meets Australian Dietary
beans, date & orange Baking, cutting, Mango: nutrients such as potassium, Guidelines
salad. mixing vitamins A and C, folate, and dietary  Meets nutritional
fiber requirements of customer
Brown Rice: group
 Uses correct terminology
Thursday Peanut butter:  Ingredients suitable for
 Mushrooms and Grilling, toasting Banana: nutrients such as potassium, customer group
asparagus on toast vitamins A and C, folate, and dietary  Uses prep/cooking methods
fiber that maximize nutritional
Tuna: potassium, calcium, iron, vitamin value
B-6, and magnesium.  Meets requirements for menu
Homemade
Oven baked Apple: nutrients such as potassium, and food variety
vegetable pizza
vitamins A and C, folate, a nutrient such  Meets macro-/micronutrient
as potassium, vitamins A and C, folate, requirements
Vegetable Pasty Oven baked and dietary fiber d dietary fiber  Meets Australian Dietary
Melon Boats Guidelines
Turkey: protein, carbohydrate, fat,  Meets nutritional
cholesterol, fiber, sodium. requirements of customer
group
 Uses correct terminology

Friday Poached eggs on Poaching, roasting, Gluten free bread Toast: Protein,  Ingredients suitable for
toast with roasted toasting vitamins, minerals, fiber and customer group
tomato carbohydrates  Uses prep/cooking methods
Eggs: high-quality protein, vitamins, that maximize nutritional
minerals, and carotenoids., nutrients like value
lutein and zeaxanthin.  Meets requirements for menu
Savory roast, Roasting, boiling,
and food variety
potatoes, broccoli. grilling  Meets macro-/micronutrient
Bacon: protein, carbohydrate, fat,
cholesterol, fiber, sodium. requirements
 Meets Australian Dietary
Tofu scramble & Grilling, baking, Potato: 1 medium (5.3 oz. / 148 g) Guidelines
baked tomatoes, toasing Calories 110; Calories from Fat 0  Meets nutritional
toast *Percent Daily Values (%DV) are based requirements of customer
on a 2,000 calorie diet. group
Black Beans: Energy: 114 kilocalories ·  Uses correct terminology
Protein: 7.62 g · Fat: 0.46 g ·
Carbohydrate: 20.39 g · Fiber: 7.5 g ·
Sugars: 0.28 g · Calcium: 23 milligrams
Saturday Eggs: high-quality protein, vitamins,  Ingredients suitable for
Greek yoghurt with Mixing, chilling, minerals, and carotenoids., nutrients like customer group
nuts, honey, or fruit lutein and zeaxanthin.  Uses prep/cooking methods
GF toast: Protein, vitamins, minerals, that maximize nutritional
fiber, and carbohydrates value
Oven baked, Bacon: protein, carbohydrate, fat,  Meets requirements for menu
Country cottage pie,
cholesterol, fiber, sodium. and food variety
cabbage. Black bean:  Meets macro-/micronutrient
Cheese: requirements
Brown Rice:  Meets Australian Dietary
Tomato & basil Boiling, frying Pork: Guidelines
soup, croutons Beans:  Meets nutritional
Biscuits: protein, fat, cholesterol, requirements of customer
sodium, carbs, fiber, sugar. group
 Uses correct terminology

Sunday Eggs: high-quality protein, vitamins,  Ingredients suitable for

Corn flakes soaking minerals, and carotenoids., nutrients like customer group
lutein and zeaxanthin.  Uses prep/cooking methods
GF bread: Protein, vitamins, minerals, that maximize nutritional
Chickpea fiber, and carbohydrates value
Salmon:  Meets requirements for menu
croquettes, chips, frying, mixing, cutting
Beef: protein, carbohydrate, fat, and food variety
green salad.
cholesterol, fiber, sodium.  Meets macro-/micronutrient
Vegetable: requirements
Chicken:  Meets Australian Dietary
Hummus, pitta Sweet potato: Guidelines
cutting, mixing
bread, raw  Meets nutritional
vegetable strips. requirements of customer
group
 Uses correct terminology
Customer group menu 1: _______Children________________ DESSERT MENU

Desserts
Key lime pie
$8
(Tangy custard with graham cracker crust, whipped cream, and lime zest)

New York Cheesecake

$10
(Topped with caramel, chocolate curls and cocoa powder)

Apple Crisp
$9
(Fresh seasonal apples with spices and streusel Topping)

Mixed Berries
$9.95
(Fresh mixed berries with brown sugar and Chambord
Topped with fresh whipped cream)

Chocolate Molten lava Cake

$9.95
(Warm chocolate lava cake spiced with Kentucky bourbon
And served with butterscotch ice cream and bourbon caramel sauce)

Chocolate
$11
(Chocolate shells with choice of a white, milk or dark chocolate ganache)

Choc-raspberry chia brownies

$10
(Natural brownies with raspberry jam jelly, served with
dates, natural maple syrup and Cacao powder)
Daily meal plan and menu item checklist
Meals Menu items Cooking methods Nutritional value Checklist

Key Lime Pie: (4.2 oz (119g)) calories  Ingredients suitable for

410, calories from fat 250g, total fat 28g, customer group
Desserts Key lime pie Mixing, baking saturated fat 16g, trans fat 0g,  Uses prep/cooking methods
cholesterol 180mg, sodium 115mg, total that maximize nutritional
carbohydrate 38g, dietary fiber 0g, value
New York sugars 30g, protein 4g, vitamin a 20%,  Meets requirements for menu
Mixing,
vitamin c 2%, calcium 4%, iron 6%. and food variety
Cheesecake Oven baking
New York Cheesecake  Meets macro-/micronutrient
: New York Style Cheesecake (1 slice) requirements
contains 34g total carbs, 33g net carbs,  Meets Australian Dietary
Apple Crisp Baking 18g fat, 6g protein, and 320 calories. Guidelines
Apple: One serving, or one medium  Meets nutritional
apple, provides about 95 calories, 0 requirements of customer
Mixed Berries Mixing, baking gram fat, 1 gram protein, 25 grams group
carbohydrate, 19 grams sugar (naturally  Uses correct terminology
occurring), and 3 grams fiber.
Chocolate Granding, baking Berries: Berries are some of the
Molten lava Cake healthiest foods you can eat.
They're low in calories and high in fiber,
vitamin C, and antioxidants.
Chocolate: protein, potassium,
carbohydrates, vitamin A, calcium, iron
Chocolate Baking and magnesium.

Raspberries: also contain small amounts

Choc-raspberry chia Mixing, cutting, of Vitamin A, thiamine, riboflavin,
brownies baking vitamin B6, calcium and zinc (1).
Raspberries are a good source of fiber
and vitamin C.
Chia: Chia seeds contain 138 calories per
 ounce (28 grams). By weight, they are
6% water, 46% carbohydrates (of which
83% is fiber), 34% fat, and 19% protein.
Notably, chia seeds are also free of
gluten

Customer group menu 1: _______ International tourists________________ Table d’hôte MENU

CARVERY
Roast Roll/ Sandwich Combo
$15.90
Any meat roll with chips and can of drink
(Beef, pork, Lamb, Chicken Schnitzel)

BURGERS

Classic Beef Combo (with chips & can of drink)

$15.00

Aussie Burger (with chips & can of drink)

$16.00
 El Porto Burger (with chips & can of drink)
$16.00

Steak sandwich (with chips & can of drink)

$18.00

CAFÉ MENU
Raisin Toast+ Regular Coffee
$5.90

Ham& cheese Toastie+ Regular Coffee

$8.50

Banana Bread + Regular Coffee

$7.50

Muffin + Regular Coffee

$6.90

Daily meal plan and menu item checklist

Meals Menu items Cooking methods Nutritional value Checklist

CARVERY Beef contains several essential nutrients  Ingredients suitable for

Beef, pork, Cutting, roasting, including protein, iron, zinc, selenium, customer group
Lamb, Chicken frying, baking riboflavin, niacin, vitamin B6, vitamin  Uses prep/cooking methods
Schnitzel Roast B12, phosphorus, pantothenate, that maximize nutritional
Roll/ Sandwich magnesium, and potassium. value
Combo Lamb: A three-ounce cut of cooked lamb  Meets requirements for menu
delivers about 25 grams of protein, plus and food variety
 good quantities of potassium and
vitamin B-12. It's also a good source of
iron, magnesium, selenium, and omega-
3 fatty acids.
Chicken: fats, saturated fat, sodium,
potassium, vitamin A, iron, vitamin B-6,
cobalamin, and magnesium.
BURGERS Classic Beef Combo Grilling, cutting Beef contains several essential nutrients
including protein, iron, zinc, selenium,
Aussie Burger riboflavin, niacin, vitamin B6, vitamin
Grilling, cutting B12, phosphorus, pantothenate,
magnesium, and potassium.
Chicken: fats, saturated fat, sodium,
El Porto Burger
Grilling, cutting potassium, vitamin A, iron, vitamin B-6,
cobalamin, and magnesium.
wheat : provides 1,368 kilojoules (327
Steak sandwich Grilling, cutting
kilocalories) of food energy and is a rich
source (20% or more of the Daily Value,
DV) of multiple essential nutrients, such
as protein, dietary fiber, manganese,
phosphorus and niacin (table). Several B
vitamins and other dietary minerals are
in significant content.
Steak: several essential nutrients like
iron, zinc, selenium, riboflavin,
niacin, vitamin B6, vitamin B12,
phosphorus, pantothenate, magnesium,
and potassium.
CAFÉ Raisin Toast+ Toasting, blending Raisin: Raisins contain substantial
MENU Regular Coffee amounts of beneficial minerals, such as
iron, copper, magnesium, and potassium
Ham& cheese Coffee beans: Riboflavin (vitamin B2):
Cutting, toasting, 11% of the Reference Daily Intake (RDI).
Toastie+ Regular
 Meets macro-/micronutrient
requirements
 Meets Australian Dietary
Guidelines
 Meets nutritional
requirements of customer
group
 Uses correct terminology
 Ingredients suitable for
customer group
 Uses prep/cooking methods
that maximize nutritional
value
 Meets requirements for menu
and food variety
 Meets macro-/micronutrient
requirements
 Meets Australian Dietary
Guidelines
 Meets nutritional
requirements of customer
group
Uses correct terminology
 Ingredients suitable for
customer group
 Uses prep/cooking methods
that maximize nutritional
value
 Coffee blending Pantothenic acid (vitamin B5): 6% of the  Meets requirements for menu
RDI. Manganese and potassium: 3% of and food variety
Banana Bread + the RDI. Magnesium and niacin (vitamin  Meets macro-/micronutrient
Regular Coffee Toasting, baking, B3): 2% of the RDI. requirements
blending Ham: Ham contains a high level of some  Meets Australian Dietary
of the essential B vitamins, such as B1, Guidelines
B12, and niacin. It is also rich in other  Meets nutritional
Muffin + Regular Baking, mixing, nutrients, such as phosphorous, zinc, requirements of customer
Coffee blending potassium, iron and magnesium, which group
are important to our daily diet. Uses correct terminology
Cheese: contains about 120 calories, 8
grams (g) of protein, 6 g saturated fat,
and 180 milligrams (mg) of calcium.

Feedback:
Key 1 = Poor 2 = Needs Improvement 3 = Satisfactory 4 = Good 5 = Excellent

Questionnaire Customer 1 Customer 2 Customer 3 Manager Supervisor Improvement Suggestion

Uses prep/cooking
methods that maximise 3 5 4 2 2
nutritional value. Change cooking methods of some recipes to maximise nutrition value

Good menu and food

2 3 5 4 3
variety selected. Change some of the food varieties

Nutritional balanced
5 4 5 4 5
menu. Nutrition value of all items is balanced properly

Menu is well written with

2 1 3 2 3
good explanations. Explain recipes of all the menu dishes

Some of the product’s variety is not good change that products

5 4 4 5 3
Good variety of products.

All the dietary requirements are well explain in menus

5 4 3 4 3
Assists with your dietary
goals

Quality of the product Change some of the product’s quality

5 4 5 4 3
Design of the product Design of product is good

Consistency of quality
5 5 5 5 5
Good variety of products

Meeting Minutes - Template

Meeting Purpose: Menu discussions
 Date: 20 october 2021 Time: 12:00 AM

Attendance: full

Apologies: NONE
5.

Key Issues discussed Summary of Discussion Actions Planned &

Responsibilities
assigned
Uses prep/cooking After looking at the Change cooking methods
methods that maximise menus we realise
nutritional value. that we need to
make some
changes in the
menu and dish’s
cooking methods to
maximise nutritional
value.

Good menu and food Add more food variety in

variety selected. the menu

Menu is well written with Add deep explanation of

good explanations. dishes in the menu
 Good variety of products Change food
variety if needed

Summary of outcomes:

Some of the major changes need to happen in the menus for more improvement

Next Meeting scheduled on: 25 October 2021

Manager Comments: solve the issues until next meeting for more improvements
Manager Signature:

Adjust the menus/meal plans to improve their performance, based on the feedback received and their success.

Special Dietary Requirement Menu 1 _____Gluten free__________________ CYCLIC MENU

Meals Monday Tuesday Wednesday Thursday Friday Saturday Sunday

Breakfast Blueberry Breakfast tacos: GF Oatmeal Pancakes French toast Poached eggs Eggs benedict
muffins (use a scrambled eggs with chopped topped with using GF bread, on GF toast on GF bread
GF flour blend) in corn tortillas nuts, peanut butter, with eggs and with bacon and with smoked
and Greek with salsa & blueberries, sliced banana, bacon sausage salmon
yogurt avocado and milk and a drizzle of
maple syrup
Lunch Tuna salad with Turkey and Chicken & Tuna salad Meatballs with Black bean and Leftover beef
rice crackers cheese roll-ups cheese sandwich on GF GF barbeque cheese vegetable soup
 with rice quesadilla, bread dipping sauce quesadillas with GF
crackers made with corn and buttered with salsa on crackers
tortillas GF noodles brown rice or
corn tortillas
Dinner Baked cod or Stir fry with Shrimp skewers Turkey or beef Black bean Pork chops with Chicken tenders
halibut with chicken, onion, with red onion, meatballs enchiladas baked beans, and sweet
creamed peas cabbage, and bell pepper, buttermilk drop potato fries
and potatoes carrots, served and mango biscuits, and
with brown rice chunks, served coleslaw
with brown rice
and a side salad

Special Dietary Requirement Menu 1 _____Sugar free__________________ A la Cart MENU

Entrees
Savory Dutch Baby Puff Pancake
$8.00
(Topped with sausage, mushrooms, cheese, and chives)

Easier Spanish Omelette

$9.00
(Served with Salad)

Soft Scramble Eggs + Garlic Scapes

$11.90
(Served with Toasts)
 Mains
Roasted Garlic and Cauliflower Soup
$12.00
(Cooked with garlic, cauliflower, carrot, and broth)

Chicken Bacon Avocado Ranch Lettuce Wraps

$12.50
(Served with ranch dressing)

Chicken Waldorf Salad

$11.50
(Chicken, apples, grapes and celery and lemon juice
Served with sprinkled walnuts)

Dessert
Mango and turmeric coconut yogurt soft serve
$8.00

Chocolate avocado mousse with cacao nibs

$8.50
(Blend banana, avocado, nut butter, cacao powder, coconut milk and a pinch of salt)

Paleo Pumpkin pie

$6.00
(Topped with yoghurt, pumpkin seeds, and extra maple syrup)

Cultural or religious Diet 1: _____Kosher____________________ SET MENU

Breakfast
Whole Wheat French
$7.00
(Served with jam or smashed avocado)

Egg Rolls
$7.00
(Filled with chicken and vegetables)

Assorted Whole Grain Crackers

$7.00
(Served with cream cheese)

Mains
Egg Salad Whole Grain Bun Mixed Vegetables Peaches
$12.00
(served with salad dressing)

Cheese Pizza (whole grain crust)

$12.00
(topped with cheese)

Cheese Ravioli
$12.00
(served with parmesan cheese, basil, tomato sauce)
Dessert
Choc-raspberry chia brownies
$10.00
(Natural brownies with raspberry jam jelly, served with
dates, natural maple syrup and Cacao powder)

Strawberry cheesecake bars

$8.00
(Topped with heavy cream and strawberries)
 Ricotta Cheesecake roasted blueberries
$9.00
(Topped cheesecake with hazelnuts, blueberries, and orange syrup)

Cultural or religious Diet 1: _____ Vegetarian____________________ DE JOUR MENU

Meals Monday Tuesday Wednesday Thursday Friday Saturday Sunday

Breakfast Yogurt with Toast with jam Rice Bubbles Mushrooms Poached eggs Greek yoghurt Corn flakes
fresh fruit and asparagus on toast with with nuts,
on toast roasted tomato honey, or fruit
Lunch Mushroom Mushroom Lentil & spinach Homemade Savory roast, Country cottage Chickpea
Risotto stroganoff with quiche, chips, vegetable pizza potatoes, pie, cabbage. croquettes,
herb topping, mixed salad. broccoli. chips, green
rice, peas salad.
Dinner Vegetable Baked potato, Macaroni soup, Vegetable Pasty Tofu scramble Tomato & basil Hummus, pitta
lasagna and baked beans, bread roll. Melon Boats & baked soup, croutons bread, raw
salad date & orange tomatoes, toast vegetable
salad. strips.
Customer group menu 1: _______Children________________ DESSERT MENU

Desserts
Key lime pie
$8
(Tangy custard with graham cracker crust, whipped cream, and lime zest)

New York Cheesecake

$10
(Topped with caramel, chocolate curls and cocoa powder)
 Apple Crisp
$9
(Fresh seasonal apples with spices and streusel Topping)

Mixed Berries
$9.95
(Fresh mixed berries with brown sugar and Chambord
Topped with fresh whipped cream)

Chocolate Molten lava Cake

$9.95
(Warm chocolate lava cake spiced with Kentucky bourbon
And served with butterscotch ice cream and bourbon caramel sauce)

Chocolate
$11
(Chocolate shells with choice of a white, milk or dark chocolate ganache)

Choc-raspberry chia brownies

$10
(Natural brownies with raspberry jam jelly, served with
dates, natural maple syrup and Cacao powder)

Customer group menu 1: _______ International tourists________________ Table d’hôte MENU

CARVERY
Roast Roll/ Sandwich Combo
$15.90
Any meat roll with chips and can of drink
(Beef, pork, Lamb, Chicken Schnitzel)

Roast Dinner
$18.90
(meat, roast vegetables, bake potato)

BURGERS

Classic Beef Combo (with chips & can of drink)

$15.00

Aussie Burger (with chips & can of drink)

$16.00

El Porto Burger (with chips & can of drink)

$16.00

Steak sandwich (with chips & can of drink)

$18.00

CAFÉ MENU
Raisin Toast+ Regular Coffee
$5.90

Ham& cheese Toastie+ Regular Coffee

$8.50

Banana Bread + Regular Coffee

$7.50
Muffin + Regular Coffee
$6.90