Assessment 1: Menu preparation

HINDU (Cultural menu)

Entrée	Mains	Side dishes
Vegetable Samosa” “Dil Bhar Tikki”	Madras Curry” “Korma ‘Zaffar Shahi'”	Gulab Jamun

Kosher (Cultural menu)       

Entrée	Mains	Dessert
Baked eggs in avocado boats Smoked salmon benedict on brown butter hollandaise	Creamy spinach shakshuka Sweet and sour meatball on rice	Babka

 Coeliac (Gluten free menu)

Entrée	Mains	Dessert
Mushroom quinoa risotto with hazelnut gremolata Vegan lentil, sweet potato and chickpea stew	Turkey chilli and corn bread Mediterranean quinoa salad	Chocolate nut halva

Low carb, low fat, and low calorie menu

Entrée	Mains	Dessert
Wholegrain cereal with skinny milk Wholegrain cereal flakes	Tuna with green salads wrap and Low-fat yogurt Pumpkin and chickpea salad	Low-fat ice-cram

Modified texture menu for special dietary requirements like injured and elderly people

Entrée	Mains		Dessert
Porridge with Milk and Puree Prunes White Coffee / Orange Juice		Meat Loaf with Gravy Mashed Potato	Coffee

Diabetic (health care) menu

Entrée	Mains	Dessert
Prosciutto, fig and ricotta bruschetta Cottage cheese pancakes with roasted capsicum salsa (low-fat)	Spicy sweet potato soup with chilli coriander cream Turkey steaks with ginger sauce & sweet potato mash	Apple and fresh date crumble

Cyclical menu for kosher (cultural menu)

	Monday	Tuesday	Wednesday	Thursday	Friday	Saturday	Sunday
Breakfast	Poached eggs on brown bread	Smoked salmon benedict on brown butter hollandaise	Fried eggs and chees potato pancake sliders	Baked eggs in avocado boats	Latke waffle with hot tea	Mash avocado on toast with pomegranate seeds	Polenta with feta and scallions
Lunch	Spicy beans salsa Grilled lamb with brown sugar glaze Challah and cinnamon on toast	Quinoa and black bean Baked honey mustard chicken French toast casserole	Arugula and asparagus salad Lemon garlic tilapia Almond and orange muffin	Creamy spinach shakshuka Sweet and sour meatball on rice Pumpkin mug cake	Avocado, tomato and mango salsa Braised balsamic chicken Pomegranate and mango smoothie	Coconut and tofu curry on rice Baked Dijon salmon Apple juice	Greek salad Chicken and red wine sauce Strawberry smoothie
Dinner	Braised chicken	Garlic and ginger chicken stir-fry on rice	Beef pot roast	Arugula and asparagus salad, Lemon garlic tilapia, Almond and orange muffin	Spicy chicken breast	Slow cook beef chuck with mash potato	Pesto pasta with chicken

 Report findings –

Introduction – In this given report we see the report based on the given menus it is above many parts of the menus especially for the Hindu, Kosher menu, Culture menu, and the person who eats lower fat, low calorie and diabetic needs. In this given me new there many kind of requirements written there. In this coeliac menu include the gluten free dishes many kind of Menu.  Lower fat lower card and low calories also it is include fat free law or low fat dishes. After we are talking about the diabetic menu, it is prepared by the according to customers and their requirements of diabetic patients. All are dishes prepared by the selected amount and according to the person and ingredients it is report include the finding of a special requirements of the particular person and their menu preparation. All customer were observe many kind of consulted requirement of nutrition’s also prepared by the different type of menus.

Recognition of dietary & cultural requirements of for every consumer group –

This type of customer are come from their different kind of areas, their different needs. The Hindu cultural people are basically depends on Indian food and Indian preference mostly vegetarian foods. The Hindu people believe that all culture of god are worthy of compassion and keep their respect equally. They depends on their piece of mind but some Hindu peoples eat fishes lamp chicken and got and mostly meet this kind of people call Kosher is a Hebrew word and it is related to Jewish dietary needs (Tan, et al., 2015).

Coeliac is a dish that occurs to do to the culture so it is needed with the gluten free food. It is also known as low-fat low carb low calories low food include various kinds of low fat or free fat food. It is also a reason for obesity and this customer group also in a different kind of access they need. If we are talking about a diabetic patient’s need. The diabetic group customer can easily found in any general area hotels restaurants and many kind of places. Where foods are specially prepared by the particular person. When we are doing the preparation of the menus they are a different kind of customer will observe, and consult with them and give the requirements to them and needs to that near to them. If we are talking about nutrition it is included to identify the particular person and their needed. Ingredients, what are they want to eat? What kind of ingredients they need? And their dishes, what kind of things do you want to replaced ?and What are the simple dietary needs? These kinds of questions help us to do the full justice to their order and their especial the drainage with this consultation to them and their dietary culture needs to identify at is as follows (Tan, et al., 2015).

If we are talking about the Hindu’s there in the flavour of nonviolence and they respected all culture of God so it need is maintenance their balance and their needs to eat with belief.

There are many peoples in Hindu they are vegetarian, some people eat meets but they ignore cow meat cow is sacred animal for Hindus. Food around the sense of onion garlic it also ignore by their followers (House, 2016).

In the Kaushal religion there are different kind of animal are not allowed to be eaten it is a different culture and their beliefs are different the organs of the cow like milk flash in eggs of banned animals. The mammals and boat should be killed according to the law of Joyce blood should be drain from the poetry and meant before being eaten.

If you are doing the discussion about the Coeliac disease like gluten-free food and their requirements people who are allergic, they arrange it to the gluten free diet, wheat protein, rice, oats gluten free ingredients involved daily product lean, needs fresh vegetables, rice, food gluten 3 food should not involve bread, pasta, cakes, rolls, crackers, custard, sauce, and chocolates (Walters, 2017).

Plant food should be eat in excess like whole green product, Vegetable and Fruits. Helps to control the fat carbs,calories, and cholesterol. Also ingredient they need to include in it like margareen egg whites, potatoes, fish, fresh, fruit, boiled rice, whole grain bread, and cottage cheese. They need to write the butter oil egg yolk fat cheese and cream.

In the given tag to need they need to include the vegetable grains fruits proteins in it.

The texture modification of different kind of requirements of the people and they fullfill from different kind of problem changing food having problem swelling in their teeth different time for people required to your foods find food texture blender and thammer size and their problem to do the utilisation of the fruit they are cheating with the fine pures of the ingredients like fruit concentrate and fish paste sources and custard boardings and yoghurts is a commerce and cultus usually utilise to for fine applications.

Consequences   

Their kind of any issue related to the title requirements and the requirements are not full full by them legal action also can be taken by the customer. Religious is the biggest thing for the people if the belief so it is violet to follow their instructions in given to the menu preparation. Ham aap to people have different kind of varieties and their menu but also required that refillment. Coeliac and diabetic patients are very critical so it is necessary to have or ingredients according to their needs. Wrong ingredients can lead the life to the danger and any kind of the danger situation even to the death. Also affected to the public of hotel or restaurants as a customer do not provide good feedback outside it is a vital respect need is to the customer and money disease can be awkward by it and their dietary needs. They needs to follow it properly. And take all the caring regarding the services (Almerico, 2014).

Assessment 2: Survey

Part A: Customer survey

Part B : manager survey

Questions	Answers
Are the menu aligned with the budgeted costs?	Yes	No
Are the services of the staff satisfactory?	Yes	No
Are all menu styles satisfactory?	Yes	No
Are there any complaints regarding hospitality services by the staff?	Yes	No
	If yes, then what?
Is there any need for overall improvements?	Yes	No
	If yes, then what?

According to feedback, some dishes are changed in Kosher and low fat menu

Updated Kosher (Cultural menu)

Entrée	Mains	Dessert
Baked eggs in avocado boats   Smoked salmon benedict on brown butter hollandaise   Mash avocado on toast with pomegranate seeds   French toast casserole   Matzah Ball Soup   Poached eggs on brown bread	Creamy spinach shakshuka Sweet and sour meatball on rice Pumpkin mug cake Arugula and asparagus salad, Lemon garlic tilapia, Almond and orange muffin Slow cook beef chuck with mash potato Pastrami Sandwich Gefilte Fish Jewish-Style Fried Artichoke   Grilled lamb with brown sugar glaze	Babka Passover rainbow cookies   Sufganiyot   Apple cake   Tzimmes cake

Low carb, low fat, and low calorie menu

Entrée	Mains	Dessert
Wholegrain cereal with skinny milk Wholegrain cereal flakes Multigrain toast with avocado and poached eggs, grill tomato Cottage cheese, honey and banana with brown bread Lean steak, potato and steam vegetables Low-fat yogurt with rockmelon Low-fat chicken, lemon and herb burger	Tuna with green salads wrap and Low-fat yogurt Pumpkin and chickpea salad Chicken, lettuce and mayo sandwich Salmon potato cake, spinach with sweetcorn salad Sweet potato and asparagus and bean salad with wholemeal bread and low fat yogurt with mixed berries Tofu, vegetable and cashew stir-fry with hokkien noodles Hoisin chicken with spiced couscous (low-fat	Low-fat ice-cram   Healthy Strawberry Cheesecake Dip (low fat, low carb, sugar free & high protein)   Healthy Coconut Frozen Yogurt   Low fat oreo fluff dessert   Vanilla custard cups

Assessment 3: Case study

Part A

Coeliac guests

Course	Name	Ingredients	Cooking methods
Entrée 1	Caesar salad	Romaine lettuce Gluten-free croutons Gluten-free Caesar salad dressing Sea salt Ground black pepper Gluten-free anchovy fillets	Poaching method is used for preparing Caesar salad; it involves small amount hot liquid.
Entrée 2	Cream of asparagus soup	Asparagus Olive oil Kosher or fine sea salt and ground black or white pepper Yellow onion Russet potato Garlic Vegetable stock	Simmering method is used for preparing Cream of asparagus soup because in simmering method including cooking any liquid on the stove in any utensil like pan or bowl.
Main 1	Fish n’ chips	Vegetable oil Yukon Gold potatoes White rice flour Baking powder Kosher salt Old Bay seasoning Cayenne Egg yolks Gluten-free beer Pollack fillets Cornstarch Tartar sauce	Frying method is used for deep- frying the potatoes for making chips at 350̊ ̊F. as frying includes deep-frying. Baking method is also involved in preparing Fish n’ chips.
Main 2	Porterhouse steak with hollandaise sauce	Porterhouse steak Kosher or fine sea salt Ground black pepper Vegetable oil Garlic cloves Rosemary Butter	For porterhouse steak with hollandaise sauce baking method is used, as baking included baking in microwave oven.
Dessert	Chocolate mousse	Heavy cream Vanilla Sugar Gluten free chocolate Eggs Powdered sugar Coffee powder	Simmering method is to be used in preparing because it involves boiling sugar and water in a saucepan for few minutes and for melting chocolate.

Fructose guests

Course	Name	Ingredients	Cooking methods
Entrée 1	Caesar salad	large eggs Rashers bacon, lean, olive oil Baby cos lettuce (romaine) Pecorino cheese, shaved with a vegetable peeler Low FODMAP croutons	Poaching method is used for preparing Caesar salad; it involves small amount hot liquid.
Entrée 2	Gnocchi quartro formaggi	Russet baking potatoes Large egg Unsalted lactose-free butter Kosher salt Low FODMAP gluten-free flour all-purpose flour Gluten-Free Baking Flour Grated Parmesan cheese Freshly ground black pepper	Simmering method is used for preparing Gnocchi quartro formaggi because in simmering method including cooking any liquid on the stove in any utensil like pan or bowl.
Main 1	Fish n’ chips	Vegetable oil Yukon Gold potatoes Low-FODMAP, gluten free, all-purpose flour Baking powder Kosher salt Old Bay seasoning Cayenne Egg yolks Gluten-free beer Gluten free Bisquick Pollack fillets Cornstarch Tartar sauce	Frying method is used for deep- frying the potatoes for making chips at 350̊ ̊F. as frying includes deep-frying. Baking method is also involved in preparing Fish n’ chips.
Main 2	Porterhouse steak with hollandaise sauce	Porterhouse steak Kosher or fine sea salt Ground black pepper Vegetable oil Garlic cloves Rosemary Butter	For porterhouse steak with hollandaise sauce baking method is used, as baking included baking in microwave oven.
Dessert	Chocolate mousse	Heavy cream Vanilla Sugar Gluten free chocolate Eggs Powdered sugar Coffee powder	Simmering method is to be used in preparing because it involves boiling sugar and water in a saucepan for few minutes and for melting chocolate.

Vegan guests

Course	Name	Ingredients	Cooking methods
Entrée 1	Caesar salad	cashews (raw) Extra-virgin olive oil Fresh lemon juice Nutritional yeast Garlic Romaine lettuce Avocado Capers Croutons Bread cubes Kosher salt	Poaching method is used for preparing Caesar salad; it involves small amount hot liquid.
Entrée 2	Gnocchi quartro formaggi	Potatoes Butter Parmesan Plain flour, Cream Gorgonzola Pecorino Fontina	Simmering method is used for preparing Gnocchi quartro formaggi because in simmering method including cooking any liquid on the stove in any utensil like pan or bowl.
Main 1	Crumbled lamb cutlets with parisian mash	Fried Potatoes Butter Cream Seasoning	Frying method is used for deep- frying the potatoes for making chips at 350̊ ̊F. as frying includes deep-frying. Baking method is also involved in preparing Fish n’ chips.
Main 2	Fish n’ chips	Vegetable oil Yukon Gold potatoes All-purpose flour Baking powder Kosher salt Old Bay seasoning Cayenne Soda water Pollack fillets Cornstarch Tartar sauce	Frying method is used for deep- frying the potatoes for making chips at 350̊ ̊F. as frying includes deep-frying. Baking method is also involved in preparing Fish n’ chips
Dessert	Chocolate mousse	Unsweetened cocoa powder Carob powder Sub vegan bittersweet chocolate Coconut milk Vanilla extract Stevia Whole pitted medjool dates	Simmering method is to be used in preparing because it involves boiling sugar and water in a saucepan for few minutes and for melting chocolate.

Hypertension guests

Course	Name	Ingredients	Cooking methods
Entrée 1	Caesar salad	large eggs Rashers bacon, lean, olive oil lettuce (romaine) Pecorino cheese, shaved with a vegetable peeler Croutons	Poaching method is used for preparing Caesar salad; it involves small amount hot liquid.
Entrée 2	Gnocchi quartro formaggi	Purple potatoes Large egg Unsalted lactose-free butter Kosher salt All-purpose flour Baking Flour Grated Parmesan cheese Freshly ground black pepper	Simmering method is used for preparing Gnocchi quartro formaggi because in simmering method including cooking any liquid on the stove in any utensil like pan or bowl.
Main 1	Fish n’ chips	Vegetable oil Yukon Gold potatoes All-purpose flour Baking powder Kosher salt Old Bay seasoning Cayenne Egg yolks Gluten-free beer Gluten free Bisquick Pollack fillets Cornstarch Tartar sauce	Frying method is used for deep- frying the potatoes for making chips at 350̊ ̊F. as frying includes deep-frying. Baking method is also involved in preparing Fish n’ chips.
Main 2	Porterhouse steak with hollandaise sauce	Porterhouse steak (lean meat only) Kosher or fine sea salt Ground black pepper Vegetable oil Garlic cloves Rosemary Butter	For porterhouse steak with hollandaise sauce baking method is used, as baking included baking in microwave oven.
Dessert	Chocolate mousse	Heavy cream Vanilla Sugar Dark chocolate Eggs Powdered sugar Coffee powder	Simmering method is to be used in preparing because it involves boiling sugar and water in a saucepan for few minutes and for melting chocolate.

Part B

Feedback form

Questions	Answers
How often you would visit our restaurant or recommend it to your friends?
Did all your health requirements fulfilled by us?	Yes					No
Did you like the food?	Yes					No
Did you like the services by our staff?	Yes					No
How will you rate our services?	1	2	3	4	5	6	7	8	9	10
How will you rate our food?	1	2	3	4	5	6	7	8	9	10

Ti do the analysis of the given feedback it is the negative and the positive feedback given by the customer according to the customer’s needs and their requirements.  It is the feedback and there are the negative given response should be improved and the positive response needs to be appreciated. It is also the value and gives proper and accurate reviews.

Assessment 4

Question 1 – A person who does not eat the food that is delivered to the animal and they are typically dotted use any kind of animal product.

Question 2 – A vegan diet includes meat and animal products, whereas a vegetarian diet excludes all kind of excludes meat, poultry, fish, and seafood.

Question 3 – it is the particular kind of the work plan and the term used to do the food and the other comply with the dietary standards and traditional Jewish law.

Question 4 – the two kinds of the dish is –

Paleto dish.

Vegan dish.

Question 5 – denoting to the given work prepared and prescribed by the Muslim law.

Question 6 – in the Devout Hindu gods believe that God’s creatures are worthy of respect and compassion, regardless, where no matter who they are humans and animals. In this Hinduism encourages being vegetarian and avoid to eat meat.

Question 7 – fruits

Vegetables

Grains

Protein food

Dairy

Question 8 – because different kind of good gives a different kind of nutrients.

Question 9 – carbs are sugar molecules along with protein and fats.

Question 10 – lean meats.

Fish.

Eggs.

Leafy green veggies.

Nuts and seeds.

Question 11- A saturated fat has no double fat and no double bonds in its chemical structure and different kinds of double bonds.

Question 12 – It is the raise and the fat raise bad and the cholesterol levels and lower the good and the beneficial cholesterol level (Dedehayir, et al., 2019)

Question 13 – two types of polyunsaturated fats are available in the omega-3 good cholesterol low cholesterol and bad one raised cholesterol.

Question 14 – can fight depression and stress anxiety?

Improve eye health.

Promotes brain health.

Reduce the symptoms of ADHD in children.

Question 15 – full-fat dairy.

Red meat.

Processed meat.

Eggs.

Lean meat.

Question 16 – dietary fibres founds in wholegrain cereals and fruit vegetables.

Question 17 – constipation.

hemorrhoids.

Diverticulitis.

Heart disease.

Question 18 – Apples.

Barley.

Beans.

Carrots.

Citrus fruits.

Question 19 – fruits and vegetables are a good source of vitamins and the minerals include vitamin c and potassium.

Question 20 – they are the large, fresh, and colourful seeds in plants.

Question 21 – it is the substance relates to the inhibits and the plant oxidatio , it is work and is used by the counteracting to do the stored food products.

Question 22- onion, garlic, leeks, eggplant, and barriers.

Question 23 – vegetables, fruits, grains, berries.

Question 24 –  do they maintain and gives importance to the safety and maintain the freshness into the fruits, they need to taste the texture and work for the appearance of the food (Lawo, et al., 2020).

Question 25 – Anti caking agents, antioxidants, emulsified, colours.

Question 26 – it is the primary legal responsibility and they are gives the work determination of use.

Question 27 –  An additive may be the acidity and the regular work emulsifier work and the sweetner.

Question 28 –

1. Sweet corn .
2. Flavours and sauce.

Question 29 –

1. Abdominal (belly) pain.
3. Gas and bloating.
4. Headaches or migraines.

Question 30 –

1. Itching in the mouth.
2. Hives and itching.
3. Swelling of the lips.
4. Pain and diarrhea.

Question 31 – it is known as the allergic reaction of the work and in the body that becomes the hypersensitive.

Question 32 –

2. Tree nuts.
3. Chicken eggs.

Cow’s milk (Dedehayir, et al., 2019).

Question 33 –

3. Antibiotics and dairy products.
4. Dairy products.
5. Erectile drugs.

Question 34 – Cooked the vegetable, break down the plants, cell wall and releasing more of the given nutrients.

Question 35 – leads to lots if nutrients lose.

Drains excess food of the cooked food.

Question 36 – in this the chef take the given work to the expert.

Question 37 – Customer feedback on email.

Feedback on surveys.

Feedback on user testing.

Question 38 – food cost and budget.

Product work and capability of the food.

Availability of the food.

Question 39 – food additives

Food safety

Labeling.

Question 40 – in this diet the reactive with the gluten and the sensitivity of the given gluten-free meal.

Question41 – it is the regular recipe for the calls and the given regular free version of the diet and the version.

Question 42 – three guidelines –

Guideline 1. Enjoy the wide variety of notorious food.

Guideline 2. Drink plenty of water.

Guideline 3. Protect, support, and breastfeed.

Question 43 – define it –

1. Food Allergy – it is a cause of sensitization.
2. Food intolerance – the celiac disease of the no celiac given gluten.
3. Drug – food interaction – the interaction of drugs with other drugs.

Question 44 – it is a cause of the widespread discomfort and rash of the anaphylaxis.

Question 45 – Butches test – is the given evaluating quality of the given meat.

Standards test – it is the work and the fish poultry.

Standard yield test – it is the process of the actual cost and the costing and the weight experience.

Question 46 – It is the food energy and the given entrance of the work.

It is a social dietary need.

Religious reasonable plan and the reason.

References

Almerico, G. M. (2014). Food and identity: Food studies, cultural, and personal identity. Journal of International Business and Cultural Studies, 8, 1.

Dedehayir, O., Riverola, C., Velasquez, S., & Smidt, M. (2019). Diffusion of vegan food innovations: a dual-market perspective. Responsible Consumption and Production; Leal Filho, W., Azul, AM, Brandli, L., Özuyar, PG, Wall, T., Eds, 1-9.

House, J. (2016). Consumer acceptance of insect-based foods in the Netherlands: Academic and commercial implications. Appetite, 107, 47-58.

Lawo, D., Esau, M., Engelbutzeder, P., & Stevens, G. (2020). Going vegan: The role (s) of ICT in vegan practice transformation. Sustainability, 12(12), 5184.

Tan, H. S. G., Fischer, A. R., Tinchan, P., Stieger, M., Steenbekkers, L. P. A., & van Trijp, H. C. (2015). Insects as food: Exploring cultural exposure and individual experience as determinants of acceptance. Food quality and preference, 42, 78-89.

Walters, R. (2017). Crime, bio-agriculture and the exploitation of hunger. In Transnational Environmental Crime (pp. 359-378). Rutledge