Recently, Marino Enterprise management has decided to revamp the overall look of all its operations You have been given the responsibility to gather information from the existing customers

Recently, Marino Enterprise management has decided to revamp the overall look of all its operations You have been given the responsibility to gather information from the existing customers

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Marino enterprises, a family-owned business started by the John Marino in Ashfield, a very popular Sydney suburb in the early ’80s. Since then it has been run by the family with the same love and passion. The business has been winning the hearts of its customers since the beginning it has made a special place in the hearts of Sydney siders.
John Marino’s eldest son James Marino has joined the business and has expanded it to multiple
operations since the early 2000s. and has grown its operations into multiple areas. It includes the kitchen operation for the nearby aged care facility, a casual dining restaurant, and a function centre.
SIT40516: Certificate IV in Commercial Cookery
You (student) have been associated with Marino enterprise as a chef for almost fifteen years and have worked at all the three venues during this period for a substantive amount of time at each Venue. During this time, you have progressed to the senior position of an executive chef.
Recently, Marino Enterprise management has decided to revamp the overall look of all its operations You have been given the responsibility to gather information from the existing customers base to understand customer’s expectation regarding the dietary requirements, lifestyle choice and food intolerances to help you in re-creating and design the menus for all the venues.
Upon researching through surveys, you have come to know the demographic of Ashfields and the neighbouring suburbs, which is predominantly Caucasians of Italian and mix European origin. 60% – 65%, are below 55 years of age and employed in various corporate sectors. These people work hard during the week and love to dine out over the weekend to bond with family and friends. They love to try a variety of cuisines and have always enjoyed the variety offered at the Marino restaurant and the catering centre.
The research has also helped you to gauge the following:

Customer diet requirements or food intolerance
Customer’s cultural and religious diets
Customers’ average expenditure  
Type of preferred cuisine  
Customer service satisfaction
Customer’s opinion on the quality and balance variety of menu items
Special diets and food preferences.

The research has suggested, the most popular dishes of the existing customer, and they would like to see these dishes on the menu in future. Therefore, you have decided to keep those on the future menu and offer the modification if required to meet the dietary needs of some of the customers.
Base on the above information write a report in step 2. You have to write the information in line with the demographic described above.

report must include the following information:

The information you have identified relating to customer satisfaction and their preferences, including:
Customer satisfaction
Customers’ average expenditure
Type of preferred cuisine
Customer service satisfaction
Quality and balance variety of menu items
Special diets and food preferences identified, which may include:
cultural and religious diets such as: Halal, Hindu, Kosher, Vegan, Vegetarian
eating regimes such as: elimination or macrobiotic
exclusions for allergies, contraindications with medicines or food intolerance diets
fat free or low-fat diets
fluid only diets
gluten free or low in gluten diets
yeast free diets
diets high or low in carbohydrates
diets high or low in energy
diets high or low in protein
diets high in fibre
lacto-ovo diets
low cholesterol diets
low kilojoules diets
diets low in sugars or sugar free or non-sugar sweeteners
modified diets such as sodium, potassium, texture
diets specifically for diabetic customers.
The importance of planning menus according to organisational service style a balanced variety of dishes regarding nutritional values.
The importance of planning menus catering for all customer groups.
The importance of costing the menu.
How to use the correct terminology when writing menus.
How to evaluate menu outcomes and make necessary improvements.
Select three special diets and provide a full detailed explanation about the requirements of this diet for the customers in your workplace.
Select three special diets and provide a minimum of three recipes which cater for the requirements of the customers or your workplace.
List a minimum of three “Bad Foods” you may have identified in your research, (food that can cause negative impacts to health) and explain their consequences to the human health.
An explanation of how you would modify your menu selections to incorporate each of the following customer groups:
adolescents
children and infants
athletes
defence forces
elderly
people who are ill or injured and in health care
international tourists
people affected by disaster or environmental extremes and remote areas
different socio-economic groups
people with weight problems

Contact a health professional (such as a dietician, medical specialist, nutritionist or allied health professional) as provided by your assessor. Select six menus from all the menus you developed. These six menus will be those, which you consider meet the best dietary modification. Get feedback from the dietician/nutritionist/specialist. Provide the name and contact details of this health professional you have got feedback from at the end of your report. The format for feedback
you will use is given below

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