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develop and cost at least six menus or meal plans that individually or in combination meet at least six different special dietary requirements as specified in the knowledge evidence two of the above

develop and cost at least six menus or meal plans that individually or in combination meet at least six different special dietary requirements as specified in the knowledge evidence • two of the above menus or meal plans must reflect one or more cultural or religious dietary requirements as specified in the knowledge evidence • two of the above menus or meal plans must address the special dietary requirements of different customer groups as specified in the knowledge evidence • evaluate each of the above menus by obtaining at least two of the following types of feedback: o customer satisfaction discussions with: ? customers ? employees during the course of each business day o customer surveys o improvements suggested by: ? customers ? managers ? peers ? staff ? supervisors ? suppliers o regular staff meetings that involve menu discussions o satisfaction discussions with: ? customers ? allied health professionals ? dieticians ? medical specialists o seeking staff suggestions for menu items • develop above menus and menu plans within commercial time constraints, demonstrating: o methods for responding to feedback and adjusting menus o basic principles and practices of nutrition.

 

Apr 28 2020 View more View Less

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