NCFE CA 7 Interpreting a Customer Brief and Menu Planning

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Purpose of a customer brief

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To determine specific requirements such as theme of the menu, number of courses, number of dishes, number of people, budget, nutritional content, food-related health conditions, preparation and cooking methods, factors affecting food choice, and sensory features of chosen dishes.

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Selection of appropriate dishes

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To meet the customer’s requirements and provide reasons for choice to the customer.

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Considerations when planning a menu

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Factors affecting food choice, food-related health conditions, nutritional value, individual’s skillset, and budget.

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Stages of action planning

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Safe and hygienic working practices, selection of skills and techniques, selection of ingredients and equipment, timeline, dovetailing, fridge/oven space, oven temperature and timing.

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Evaluating completed dishes

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Consider how well the customer brief was met, menu planning, action planning, ability to follow recipes, preparation and cooking methods, ability to balance ingredients, nutritional content, and sensory attributes like taste, texture, appearance, and smell.

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Success of sensory attributes

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Taste, texture, appearance/presentation, and smell.

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Improving completed dishes

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Evaluate how the completed dishes could be improved based on the customer brief and sensory attributes.