document a menu overview Menu overview Cyclic menu items week 1 MealsMondayTuesdayWednesdayThursdayFridaySaturdaySundayBreakfast (1) Breakfast (2) Morning tea Lunch (1) Lunch (2) Afternoon tea Dinner (1) Dinner (2) Daily meal plan and menu item checklist Day: ___________________________ MealsMenu itemsMain ingredientsCooking methodsColoursFlavoursTexturesSizes/ shapesNutrientsChecklistBreakfast (1) Ingredients suitable for customer groupUses prep/cooking methods that maximise nutritional valueMeets requirements for menu and food variety Meets macro-/micronutrient requirementsMeets Australian Dietary Guidelines Meets nutritional requirements of customer groupUses correct terminologyBreakfast (2) Ingredients suitable for customer groupUses prep/cooking methods that maximise nutritional valueMeets requirements for menu and food variety Meets macro-/micronutrient requirementsMeets Australian Dietary Guidelines Meets nutritional requirements of customer groupUses correct terminologyMorning tea Ingredients suitable for customer groupUses prep/cooking methods that maximise nutritional valueMeets requirements for menu and food variety Meets macro-/micronutrient requirementsMeets Australian Dietary Guidelines Meets nutritional requirements of customer groupUses correct terminologyLunch (1) Ingredients suitable for customer groupUses prep/cooking methods that maximise nutritional valueMeets requirements for menu and food variety Meets macro-/micronutrient requirementsMeets Australian Dietary Guidelines Meets nutritional requirements of customer groupUses correct terminologyLunch (2) Ingredients suitable for customer groupUses prep/cooking methods that maximise nutritional valueMeets requirements for menu and food variety Meets macro-/micronutrient requirementsMeets Australian Dietary Guidelines Meets nutritional requirements of customer groupUses correct terminologyAfternoon tea Ingredients suitable for customer groupUses prep/cooking methods that maximise nutritional valueMeets requirements for menu and food variety Meets macro-/micronutrient requirementsMeets Australian Dietary Guidelines Meets nutritional requirements of customer groupUses correct terminologyDinner (1) Ingredients suitable for customer groupUses prep/cooking methods that maximise nutritional valueMeets requirements for menu and food variety Meets macro-/micronutrient requirementsMeets Australian Dietary Guidelines Meets nutritional requirements of customer groupUses correct terminologyDinner (2) Ingredients suitable for customer groupUses prep/cooking methods that maximise nutritional valueMeets requirements for menu and food variety Meets macro-/micronutrient requirementsMeets Australian Dietary Guidelines Meets nutritional requirements of customer groupUses correct terminology Task 1.4: Cost menus Print or copy and paste this table as many times as required for your menu and add or delete rows as required.Menu number is the Task number for the menu you are developing, for example, the cyclic menu developed in Task 1 will be menu number 1, Task 2 is menu number 2, and so on. Menu item nameYield:Menu no. QtyUnitPurchase unitPurchase unit price $Cost Yield %Total cost $ Total cost of recipe$Portion cost$Other expenditure items Expenditure itemQtyUnitPurchase price per unit $Cost per unit $ Total expenditure item cost$Total cost of menu item per portion (total recipe cost plus total expenditure item costs)$
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