1) Cabbage Soup Diet - It involves eating only cabbage soup for a week

2) 2 Lemon Detox - For a given perjod no food is eaten and only a mixture of lemon juice, salt,
water and possible herbal teas are consumed. This supposedly removes toxins in the body
3) 3. Macroblotic Diet - This diet has its roots in Japan and consisted of only eating brown rice
and water. The diet has now been slightly amended focussing on high fibre, low fat and no
animal foods
4) Raw Food Diet - 75% of all food consumed is raw food, as the diet logic says that cooking
destroys enzymes
5) Stone Age Diet - It is also referred to as Paleolithic or Paleo diet, Caveman diet or pre-historic
diet. It excludes all grains, refined sugars, yeast, alcohol, dairy products, processed meats
and salt
6) Zone Diet - It involves eating carbohydrates, protein and fat in a ratio of 40:30:30 and
supposedly balances the hormones.

Ques 2)
Megan - No food or product of animal origin at all, e.&, milk, gelatine or honey. Sources of
protein for this diet include nuts, seeds and legumes (including soy)
2 Lacto vegetarian - No animal flesh or eggs or egg products. Milk and milk products are
generally Included. The protein intake of the diet may be low if not carefully planned
3.
Ovo vegetarian - No animal flesh or dairy products but eggs are allowed
4.
Ovo-lacto vegetarian - No animal flesh but eggs and dairy products are allowed. This form of
vegetarian diet is usually not at risk of nutritional deficiencies
5. Pesco vegetarian - No red meat or poultry but seafood is allowed. This form of vegetarian
diet is usually not at risk of nutritional deficiencies
6. Semi vegetarian - No red meat but will eat poultry and seafood. This form of vegetarian diet
is usually not at risk of nutritional deficiencies

Ques 3)
1. Gluten-free - diet as a result of Coeliac disease and other issues such as Irritable Bowel
Syndrome
2.
Restricted sodium - has a reduced salt intake. Remember that many food items use salt or
sodium as a preservative (monosodium glutamate [MSG), tomato paste, ham)
3.
Cholesterol lowering - choose lean meat, trim visible fat from meat, use skinless chicken. Use
a variety of cooking oils such as canola, olive and sunflower oil. Limit cholesterol rich foods
such as fatty meats, prawns and eggs
4.
Increased dietary fibre - requires the addition of roughage to the meal. Use wholegrain
products, fruit and vegetables
5. Weight loss diets - involve specific menu adjustments aimed at lowering the kilojoule intake
and therefore reducing body weight
6
Diabetic diet - is required for people with diabetes. Generally speaking, the diet involves
ensuring that there is a source of preferably low Gl carbohydrate e.R. pasta, rice, potato,
bread. This diet should also be low in fat.
Ques4)

1. Gluten - Intolerance of this and Coeliac disease are intestinal disorders in which the body
reacts to a protein in grains such as wheat, rye and barley
2.
MSG - is a flavour enhancer which can cause a sensitivity reaction. Foods containing this
should be avoided and natural flavourings used instead
3. Nuts - many people, especially children, are sensitive to these. These can cause severe
reactions which can result in anaphylactic shock and even deathl
4.
Eggs - the proteins in the whites can cause immune reactions, particularly in children. Severe
reactions can result in anaphylaxis
5. Lactose - this sugar is common in dairy items such as milk. Many adults develop some form
of intolerance. Can cause abdominal pains, cramps and other symptoms
6. Salicylates - natural plant hormones, found especially in the skins of vegetables, fruit and
spices. Provoke a range of reactions, including stomach problems
7.
Histamine - a compound found in foods such as tomatoes, cheese, wine, chocolate and citrus
fruits. Stomach reactions, migraines and anaphylaxis can occur

Ques5)

Diet
Considerations
Gluten No wheat, rye, barley - beware of hidden gluten, e.g. in beer
MSG
Is part of many stock powders and flavourings
Nuts
Traces can be found in many products - read labels carefully
Eggs
Dried egg can be used in convenience products, e.g. pavlova powder
Lactose Convenience products can contain milk powder, etc.
Salicylates
Preparation steps required and recipe modification, e.g. spice
Substitutes
Histamine
Recipe modification to exclude any products containing histamine
Sulphites
Dried fruit and potato, pickled radish and wine often contain sulphite
Fish and shellfish
Consider hidden seafood, e.g- anchovy paste, fish sauce

Ques6)

1.
Wheat (all varieties including spelt, durum, kumat, dinkel)
2. Barley
3. Derivatives of products containing gluten such as malt
A.
Oats
5. Triticale

Ques7)

1.
Polenta
2. Potato
3. Tapioca
4, Buckwheat
5. Sago
6. Millet
7. Quinoa

Ques8)

1.
Freshly ground pepper, dry mustard powder
2
Lemon juice, lime juice, vinegar
3.
A sprinkle of dried herbs
4.
Chopped fresh herbs - basil, oregano, mint, rosemary, thyme, parsley, chives, sage, tarragon
5.
Garlic, curry, chilll, onion, fresh ginger, spring onions
6. Alcohol in cooking
7, Spices - cinnamon, nutmeg, cardamom, ginger, cumin

Ques9)

Reduce intake of foods containing saturated fat e.g. eat low fat dairy products and lean cuts of
meat.
Include some foods containing polyunsaturated and monounsaturated fat e.g. oily fish, nuts,
soy,
avocado, seeds and polyunsaturated, canola and olive margarines and oils.
3. Include at least two fish meals a week, especially oily fish, to increase intake of Omega 3
polyunsaturated fats
4
Increase intake of soluble fibre e.g, grains and cereals (especially oats, rice and barley), psyllium,
legumes (dried peas, beans), vegetables and some fruits
5. Eat fewer foods containing cholesterol (egg yolk, some seafood, full fat dairy products and
offal
meats such as liver, kidney, brains) if LDL levels are already high
6. Include rich sources of antioxidants e.g. fresh fruit, vegetables and wholegrain foods. These
may
 assist in preventing LDL oxidation (a reaction that makes LDL more damaging to the blood vessel
walls)

Ques 10)
1. Choose wholegrain or wholemeal breads in preference to white refined varieties
2. Choose wholegrain breakfast cereals
3. Include fruit and vegetables. Leave skins on where possible (e.g. potatoes, carrots, apples,
pears)
4. Include legumes in soups, casseroles or salads. Legumes including baked beans, chick peas,
lentils, split peas and beans such as kidney, soy and haricot are very high in fibre
5. Snack on a small handful of nuts, dried fruit and seeds including sunflower, sesame and
pumpkin seeds
6. Use wholemeal flour rather than white flour in many recipes, e.g. biscuits, scones. For some
recipes a mixture of I white and * wholemeal flour is more acceptable

Ques 11)

1.
Consider serving sizes. Serve less food at each meal but ensure that the meals eaten are nutritious
2. Provide a variety of food from all food groups
3.
Limit energy-dense foods that are low in nutritional value e.g. soft drinks, cordial, doughnuts,
cakes, biscuits and lollies
4.
Encourage high-fibre foods e.&- wholegrain breads and breakfast cereals; eat plenty of fruit,
vegetables and legumes; use brown rice and wholemeal pasta
5. Encourage low fat foods. Identify the main sources of fat in the diet and substitute lower fat
alternatives where possible
6. Low fat dairy foods and lean meat, fish and chicken are suitable in the diet. Include legumes and
lentils regularly as plant sources of protein
7. Use only low fat cooking methods, including steaming, grilling, microwaving, stir-frying, poaching
and baking
8. Include at least 5 serves of vegetables each day, either raw as a snack, in salads, steamed or
microwaved, or added to soups and stews
9. Include legumes regularly: baked beans, lentils, kidney beans, chickpeas, soyabeans, bean mix.
These can be used to "extend" meat dishes, in salads, soups, patties and casseroles
10. Eat 2 serves of fruit per day instead of drinking fruit juice

Ques 12)

1. Choose lean meats (e.g. diet mince, leg steak, chicken breast)
Use as little fat as possible when preparing or cooking food
3. Limit frying. Choose steaming, grilling, dry-frying, stir-frying, dry roasting on a rack, microwaving,
stewing (skim off excess fat) or baking
4.
Use the open grill on the barbecue to allow fat to drip away
5.
Use non-stick pans to prevent food from sticking, rather than relying on oil
6.
Cook casseroles and soups one day ahead, chill overnight and skim fat from the surface
7. Cut down on use of butter, margarine, oil, lard, dripping, cream and peanut butter
8. Trim all visible fat from meat prior to cooking
9. Remove skin from poultry
10. Wine, lemon juice, ginger wine, stock, tomato paste, water and/or herbs can be used to add
flavour and prevent foods from sticking
11. Choose low fat or reduced fat cheese (ricotta, cottage, continental)
12. Choose low fat or reduced fat milk and yoghurt
13. Limit hidden sources of fat including cakes, biscuits, ice cream, chocolate, takeaway foods,
potato
chips and other high fat processed foods

Ques 13)

1. Reduce Saturated Fat Intake

2. Eat Carbohydrate Foods Regularly
3. Include High Fibre Foods
4. Include Moderate Amounts of Protein
5. Limit Intake of High Sugar Foods
6. Limit Salt Intake
7. Limit Alcohol Intake
8. Eat Regular Meals
9. Healthy Body Weight

Ques 14)

The Glycaemit Index (Gl) is a ranking system (from 0-100) of the extent to which carbohydrate raises
blood sugar levels after eating
Low Gl carbohydrates (55 or less) are digested and absorbed slowly and produce gradual fuctuations
In our blood sugar and insulin levels.
High Gl carbohydrates (70-100) are those that are digested and absorbed quickly and produce a
marked increase in blood sugar levels.
Intermediate Gl Carbohydrates (56-69) are those that have moderate effect on blood sugar levels.

Ques 15)

1. Method of cooking and processing - the refining of products breaks up food so it is digested
more quickly. For example, white bread has a higher Gl than whole grain bread
2.
Type of sugar - the sugar found in food e.g. fructose and lactose are broken down more slowly
than sucrose (white sugar)
3. Fat and protein content - Protein and fat delay stomach emptying and the digestion of
starches, therefore lowering the GI
4.
Ripeness - the riper the food the higher the Gl (e.g. yellow/brown bananas have a higher GI
than green ones)
5.
Soluble fibre content - soluble fire such as psyllium husks, oat bran, fruit pectin and legume
fibres slows down the digestion of starches and the absorption of glucose into the
bloodstream
6. Acidic foods - tend to slow digestion and decrease the overall Gl of a meal, e.. lemon juice
sprinkled over vegetables, vinegar-based dressings, pickled foods

Ques 16)

1. Foods that are prohibited are referred to as haram. Pork and birds of prey are considered haram
and so are not eaten. Foods that are in question are considered mashbooh.
2 Meat must be from an herbivorous animal, e& cow. Pork products are strictly forbidden.
Monkeys, cats, dogs and other carnivores and omnivores are forbidden. Meat must be
slaughtered by a Muslim Slaughterman using the correct techniques, including saying a blessing.
Some offal is allowed, however any products containing blood are considered haram
3.
Poultry must be slaughtered in the halal manner. Birds of prey and carrion eaters are haram
Most seafood is considered halal, however this is in dispute. Fish with scales are acceptable but
eels, shellfish and scaleless fish may not be. Always check with the diner for their preference
5. Alcohol is forbidden so take care with your dishes. Specify on menus all instances where alcohol
has been used, e.g. champagne sabayon or in a sauce
6. Dairy products are generally halal, however the processing must be taken into account. If a pork
product such as enzyme is used, the dairy product may be considered haram.

Ques 17)

Jews observe a strict diet and only eat foods God has designated as kosher (fit for consumption).
2
lews do not eat anything that has encountered pain, suffering, sickness or is considered unclean.
3.
Meat and meat by-products must come from cloven-hoofed animals that chew their cud (such as
sheep, cattle and goats) and be slaughtered in accordance with Jewish laws. Jews do not eat pork
Common poultry is considered kosher, Birds of prey and fish-eating birds are considered non
kosher
5.
Any seafood that has fins and scales is considered kosher
6. Alcohol is acceptable, however orthodox Jews will only drink kosher wine. Such wine must be
processed according to the Jewish laws
7. Dairy products must not be produced with products from any non-kosher animal, such as enzymes
from a pig

Ques 18)

Meat and dairy products must not be mixed or eaten together in any way. Jewish people often
maintain 2 sets of cooking and service utensils, cutlery and crockery in order to allow this.
The importance for cookery is that no animal products may be mixed with milk products, e.R. beef
stock with a cream sauce. There are several parve, or neutral, products available:
Parve whip - a non-dairy liquid which, when whipped, gives the consistency but not the taste
of fresh cream
Parve milk powder - a powder made from non-dairy ingredients, used with liquids to give a
cream flavour
Parve stock powder - a yellow powder that tastes like a chicken stock cube but is of vegetable
origin, used as a base stock and in soups
It is advisable to discuss dietary requirements with the customer or the local synagogue in case of
functions.

Ques 19)

One of the central tenets of Hinduism is that all living things, including animals and plants, are inter-
connected with divinity. Hindus also believe in reincarnation. Hindus practice non-violence and
respect towards all life and therefore have to balance the need to eat with their other beliefs. As a
result many are vegetarian.
If meat is eaten, it is never from a cow, as the cow is considered to be a sacred animal, Food that
stimulates the senses such as garlic and anions may also be avoided by some followers.

Ques 20)

Buddhists have beliefs about non-violence towards and respect for life similar to Hindus. As a result
many Buddhists are vegetarian. This is not a strict rule and some followers eat meat, while others
will
eat meat if they are unable to follow a strict vegetarian diet at that time.
Alcohol is often avoided, as are stimulatory foods such as garlic, shallots and onions. It is best to
discuss
the specific dietary requirements with the customer.

Ques 21)

Seventh-Day Adventists practise the kosher laws laid down in the Bible (but not in other Jewish
texts).
They therefore do not eat pork and other foods described as "unclean". In general Seventh Day
Adventists follow a healthy way of living and avoid stimulants such as alcohol, tobacco and caffeine.
Vegetarianism is recommended and the Adventist-owned company Sanitarium is known for
producing
vegetarian alternative products.

Ques 22)

1. To achieve and maintain a healthy weight, be physically active and choose amounts of
nutritious food and drinks to meet your energy needs.
2. Enjoy a wide variety of nutritious foods from these five groups every day: vegetables and
legumes; fruit; grain foods; lean meats, poultry and fish; dairy.
Limit intake of foods containing saturated fat, added salt, added sugars and alcohol.
4. Encourage, support and promote breastfeeding.
5. Care for your food; prepare and store it safely.

Que 23)

High dietary fibre, low fat Intake- Heart attack, angina (coronary heart disease), colon,
bowel, breast and prostate cancers, overweight and
obesity

High Intake of plant foods, -low salt intake

Low fat and saturated
fat -intake
Low alcohol Intake-
Adequate
to
high
calcium -Intake
Infrequent and low
sugar-intake
Adequate
Iron
and
folate -intake
AaBb
ty
High blood pressure, stroke
Colo-rectal cancers
Most cancers, liver cirrhosis, brain damage and foetal
alcohol syndrome
Osteoporosis
Tooth decay
Anemia (Folate is also essential for the healthy
development of the foetus during pregnancy)

Ques 24)

Allergies and special diet requirements

2.
Texture modifications, ek. purées, homogenised, strained diets
- Thickened drinks as per Speech Pathology Australia standards
4.
Children's menu based on the Australian Dietary Guideline Standards
5. Menus for the elderly based on the Australian Dietary Guideline Standards
6.
Menus for people with disabilities that require special diets, e.g. chopped, sensory modified

Ques 25)
Texture modifications are usually required where people suffer from problems chewing foods, which
would require puréed foods, or have difficulties with swallowing, which would require puréed food
to
be pushed through a fine sieve.
When cooking for these special diets it is essential to follow instructions completely and to clarify
anything you are unsure of with the health professional. For fine textures Pacojets, Thermomixes
and
blenders can be used to create very fine purées of ingredients such as fruit pulps and concentrates,
fish and meat paste, puddings, sauces, yoghurts and custards. Mincers, cutters and commercial
moulis
are often used for very fine applications.

Ques 26)

1. Retain nutrients and nutrient density and produce à la minute - avoid prolonged standing of foods
and retain colour
2
Use the correct tools, e.g. Thermomix, Pacojet etc. for the job
3.
Integrate techniques from molecular cuisine
4.
Consider attractive presentation and colours
S
Ensure that convenience products are regenerated correctly
6.
Use a variety of tools for presentation: Ice cream scoops, various cutters, forms and timbals ald to
create attractive shapes.

Ques 27)

1. Any variations from the prescribed production and dietary requirements can have severely
detrimental effects on the customer.
2 Due to the complexity of health-related diets, the advice of supervisors and health
professionals is important
3. A patient may have a combination of issues such as diabetes and celiac disease, so it essential
that specially prepared diets are catered for specifically.
With convenience products it is important to check the label to assess the composition of the
Item and its impact on the diet, such as the sugar content used in canned foods or juices.
5. Hygiene is paramount - when you are dealing with high-risk groups, the correct processes
must be followed throughout the preparation steps, e.g. washing of vegetables and fruit to
prevent Listeria contamination.
6. Appropriate cooking processes are often defined in special diet recipes and must be followed
strictly.

Ques 28)

1.
Anaphylaxis can be triggered by food allergies hence it is important to ensure that not even
minute traces are contained within food served to a person suffering from the condition.
2.
Some conditions and especially allergies can cause anaphylactic shock which can lead to
severe patient repercussions or even death.
3. Allergies to peanuts, other nuts, gluten, shellfish, milk and eggs are common in the Western
world, whilst sesame, rice and chickpea allergies are common in the Middle and Far East Asia.
4.
Aspirin and other medicines and even herbal extracts can also trigger anaphylaxis and the
effects can be exacerbated in conjunction with certain foods.
5. Asthma sufferers can have more severe reactions to certain foods and may be susceptible to
anaphylaxis, severe respiratory difficulties, low blood pressure and gastro-intestinal
problems.

Ques 29)

1.
Proteins - to include all essential amino acids
2. Fats - saturated, unsaturated and polyunsaturated fats and essential fatty acids (Omega-3
and Omega-6)
Carbohydrates - preferably complex types

Ques 30)

Pregnancy and during lactation - Increased caloric intake depending on stage of pregnancy,
additional requirement for iron, zinc and folate (the latter particularly during the earlier stages)
Athletes - May require increased levels of iron; Dietary requirements vary according to type of
sport and performance level; a diet high in carbohydrates may be preferred during endurance
sport events
Defence Force Personnel - May require high protein and low, healthy fats in their food to supply
energy needs; May need variation to standard ration packs when in the field; Require sufficient
vitamins in their diet
Vegetarians - To ensure all essential amino acids are included, protein from diverse plant sources
- legumes, nuts, cereals or dairy (if consumed) as well as soy products should be eaten
People in remote areas - Availability of fresh produce is limited, particularly fruit and vegetables;
Consumption of bush foods should be supported and encouraged
Disaster or extreme weather affected - Chefs need to be aware that these people may be
Immune-compromised or have other issues affecting their overall health which would need to be
taken into consideration.

Ques 31 )

Children's menus should include a high proportion of vegetables, legumes and fruit;
carbohydrates including wholegrain; meat, poultry and seafood; and dairy products.
2.
Monitor the intake of sugar and related products and use foods low in salt.
3.
Whilst dietary measures are more applicable to institution-based catering for children than to
a restaurant, consideration can still be given to offering healthy options.
4.
For example spaghetti Bolognese is popular with children so offerings such as these rather
than fish and chips is appropriate.
5. In childcare centres the daily consumption of food can be controlled and nutritional guidelines
must be considered.

Ques 32)
As seniors can prefer more traditional food this should be considered when developing menu
items. In general many elderly people prefer softer textures and foods cooked by using traditional
moist cookery methods (stewing, boiling, braising, poaching and steaming). They also often avoid
food items with small seeds or nuts as this can cause discomfort, particularly with dentures.
Soups and stews provide additional sources of liquid, which might be consumed in inadequate
amounts at this stage. Vegetables and starches must be cooked adequately to ensure that these
can be eaten without discomfort. Hot or overpowering herbs and spices should be avoided and
the use of salt limited. Creating communal occasions will encourage the elderly to eat well.
Texture modification may become an issue and a range of health issues such as diabetes should
be considered in menu and recipe design. Specific dietary requirements would usually be
controlled by a dietitian or medical practitioner.
At schools and childcare facilities it is essential to follow the general requirements for preparing
food safely, as there are higher levels of allergies and food intolerances in children. Many schools
and childcare centres encourage parents to supply foods if special dietary requirements or
conditions exist. in boarding schools and other institutions, the assistance of a nutritionist is often
required. For this reason it is quite common that communal foods like birthday cakes are not
permitted.

Ques 33)

1. Cyclic menu is a term used to describe a menu where the food items are repeated after a given
period.
2.
Usually these are a table d'hôte style menu with limited offerings.
3.
Cyclic menus are popular in establishments that have regular turnover in customers, for
examples patients in a hospital.
Cyclic menus allow excellent quality assurance because staff become well practiced in the
tasks as the skills are repeated, honed, refined and increase efficiency.
5. Cyclic menus are cost effective as they can be calculated in advance, make ordering
standardised and predictable and allow for bulk purchasing.
6. Most cyclic menus are applied to all service periods and include one or more choices in each
course on offer.

Ques 34)

Colour - provide a range of colours within each dish and within menus. Consider that first
impressions are important
2
Texture - vary the textures of the products within a menu and on the individual plate. Combine
soft, crunchy, crisp items for contrast
3. Flavour - balance your flavours within the menu or on the one plate. Spicy items will dominate
and should not be served first if lighter items follow
4.
Cookery method - avoid using just one. Serve a grilled steak with fried potatoes and glazed
vegetables or fresh salads
5. Ingredients - vary these as much as possible within the menu and individual dishes. This makes
interesting combinations and gives a wide choice to the customer
6. Naming the dish - explain any foreign terms and use clear descriptions of ingredients and cooking
Methods

Ques 35)

1 Map out the overall cycle, e.&, weekly cycle, and the service periods to be covered
2
Determine the dietary considerations for your customers
3.
Decide on the dishes to be served each day
Verify the proposed menu with other stakeholders such as nutritionists to analyse
appropriateness
5. Collate all the recipes and put them into the required enterprise format, e.g. database or
spreadsheet
6. Test any new recipes prior to finalising the menu
7.
Create the written menu and make it sound appealing and healthy

Ques 36)

1
Include a variety of foods to allow for customer preferences.
2
Include familiar foods as well as foods that are new to customers.
3. Include different shapes, colours, textures, cookery methods and temperatures of food and
avoid repetition.
4.
Balance higher-cost and lower-cost foods throughout the week
5.
Indude foods that are in season.
6. Indude raw and cooked vegetables and fruit.
7. Determine ordering cycles based on delivery times and storage capacities of cool rooms and
freezers.

Ques 37)

1. Labour including chefs, kitchen hands and sometimes percentages of other staff, e.&. Stores.
2.
Food costs including yield and wastage.
3. Operational costs such as water, power and gas and sometimes a percentage of the rent.
Ques 38)

1. Staff costs - wages, superannuation, overtime, etc.

Time management - wasted time will end up with poor or delayed product and might also
mean more staff are required
3.
Workflow - if you create a streamlined production process for your menus, you can cut down
on staff costs and spend your time more effectively.

Ques 39)

Forecasting accuracy measures - based on historical or present data, e.g. how many guests
are staying at the resort and potential walk-ins
2
Product consistency and food safety - establish systems to ensure no or little variance
3. Portion control - use scales and measuring jugs during production. Use scales, ladles and
scoops when serving food
Preparation steps and waste control - plan product needs in advance, allow for delivery times
and thaw food overnight in the coolroom so it is ready for preparation the next day
5. Production steps and quality control - conduct meetings with relevant staff, e.&. planning
meeting with dietician, daily meeting with kitchen team to plan workflow for the menu
6. Service processes and quality assurance - use batch cooking and consider customer flow.
Follow HACCP procedures to monitor food during service
Correct handling of leftovers - use suitable containers, store in batches and ensure correct
labelling, storage and monitoring procedures and dispose of waste using correctly
8. Monitoring procedures - Follow the HACCP procedures for each step of the catering cycle
and ensure all recording processes are followed.

Ques 40

Average waste percentages are good indicators for how much food you need to order. For example,
if you are peeling carrots and cut them into batons, you must account for the waste when ordering.
Reusing offauts and trimmings in other dishes helps to reduce food costs overall. Peeling loss and
trimming loss will increase with inferior product or bad work practices. If you need 70g of cut carrots
per serve at 30% waste, you would need to order 20kg of carrots for a service period. If the product
is
poor or your staff are not well trained, the waste percentage could increase to 50%. It is always good
to have tight portion control, not only for the sake of costing, but also for consistency and customer
satisfaction. If the steak is a different size each time a customer comes to the establishment, for the
same price, it likely will result in a disgruntled customer.

Ques 41)

1
Food Cost = Quantity x Unit Cost
2.
Food Cost % = Food Cost + Sales Price x100
3.
Sales Price = Food Cost + Targeted Food Cost Percentage x100

Ques 42)

1.
Retail price = Cost of Goods + Markup
2
Markup = Retail Price - Cost of Goods
3. Cost of Goods = Retail Price - Markup
4. Margin % = (S Retail - $ Cost) divided by $ Retail

Ques 43)
The menu needs to be written with a focus on the customer that you will serve and should
use the appropriate terminology accordingly.
2
The writing style of menu will vary on the type of clientele you would serve.
3.
In a resort you would adjust the writing according to your business focus, e.R. is it a
honeymoon retreat, family oriented or luxury resort. In each case you would offer different
menu items and use different writing styles.
A modern Australian restaurant may choose their language according to their needs, e.B.
"escalope of veal Vienna-style* instead of Viennese schnitzel.
5. It is imperative and a legal requirement to state the true ingredients used for a dish according
to the classical menu description, eg- a Viennese Schnitzel must use veal.
6. If you substitute the veal for pork, then you have to change the name: Pork schnitzel "Vienna
style" would be a suitable choice.

Ques 44)

1.
Formal questionnaires
2. Direct feedback from customers
3.
Supplier comments
A.
Reviews

Ques 45)
With dietary menus feedback needs to be sought not only from customers but also the other
stakeholders such as dieticians and other allied health professionals. Feedback needs to focus on the
adequacy of the menu for the dietary needs of all concerned. Feedback needs to focus on
satisfaction,
or enjoyment of the dishes by customers. Formal questionnaires often use key elements that are
assessed such as portion size, taste, presentation, service etc. Internal feedback can be gained
through
debriefing sessions at the end of service, sample tastings of new menu items and managers or staff
sitting down as customers to experience the food. The involvement of allied health professionals in
the feedback loop is essential as they are often in direct contact with the client.
Ques 46)
Performance of Individual menu items can be monitored through available software in POS
systems where a report can be configured sorting sales data based on selected fields.
2.
Sales records showing sales over a given period of time are very helpful to evaluate popularity
and even periods where sales tend to be higher or lower.
3. Sales mix reports or popularity data can be used to monitor profit margins and food cost
targets.
When evaluating special dietary menus, each aspect of a dish needs to be considered in terms
of taste, texture and presentation and adjusted accordingly.