SITHKOP002 Plan and Cost Basic Menus Checklist
Feasibility checklist
Dish name 1: |
Dish name 2: |
Dish name 3: | |
Feasibility criteria |
Yes / no & comments |
Yes / no & comments |
Yes / no & comments |
Does the dish match the organisation’s menu type, service style and cuisine? | |||
Is the dish suitable for customer profile? | |||
Is the dish unique to create an edge over competitors? | |||
Does the dish match kitchen staff skill levels? | |||
Is there adequate small and large equipment? | |||
Are key ingredients seasonally available? |
Feasibility checklist (continued)
Dish name 4: |
Dish name 5: |
Dish name 6: | |
Feasibility criteria |
Yes / no & comments |
Yes / no & comments |
Yes / no & comments |
Does the dish match the organisation’s menu type, service style and cuisine? | |||
Is the dish suitable for customer profile? | |||
Is the dish unique to create an edge over competitors? | |||
Does the dish match kitchen staff skill levels? | |||
Is there adequate small and large equipment? | |||
Are key ingredients seasonally available? |
Culinary and nutritional balance checklist
Dish name |
Colour |
Main ingredient(s) |
Flavour |
Cooking method(s) |
Texture |
Size & shape |
Temperature |
Menu evaluation checklist
Feasibility criteria |
Evaluation notes |
Does the menu match the organisation’s menu type, service style and cuisine? | |
Does the menu match customer preferences according to sales data and customer profile? | |
Is the menu unique to create an edge over competitors? | |
Is there an adequate number of kitchen staff to prepare and produce menu during peak service periods? | |
Do kitchen staff have appropriate knowledge and skills to prepare and produce menu items? | |
Is there adequate small and large equipment to meet demand for menu items during peak service periods? | |
Are there a variety of cooking methods used to distribute the load across available equipment? | |
Are there a variety of fresh, high-quality ingredients across dishes and the menu to give nutritional balance? | |
Are there a variety of alternatives on the menu to meet dietary and nutritional requests? |
Dish evaluation feedback form
Menu: |
Evaluation panel member name: |
Date: |
Evaluation criteria |
Dish name: |
Dish name: |
Comments |
Comments | |
Visual presentation | ||
Taste | ||
Texture | ||
Temperature | ||
Cooking method / time | ||
Portion size | ||
Meets organisational standards | ||
Suitability to customer profile |
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