For this Task, from the following Case Study, you will be required to identify and evaluate the food preferences of customer groups and then use this information for menu planning. You are required to evaluate the characteristics of different customer groups and identify the menu types that are suitable for each of these customer groups from the 6 Case studies below and make brief report for each case study using the criteria below:

Range of food preferences relating to: o contemporary eating habits o cultural and ethnic influences o popular menu items o quick service foods o seasonal dishes o variety of food products

Characteristics of customer groups: ? age range ? buying power ? gender ? income level ? social and cultural background

Case Study 1 Bob is thinking of opening up a restaurant in a new developing residential area. He likes to open for dinner only, to start up with and then as time goes on would like to include lunch and breakfast in his business operations. Bob wishes to have the following reflected on his menu: a list of multiple courses of popular dishes with several choices in each course each item on the menu should be individually price the food should be cooked to order dishes should be cooked to individual portions dishes should reflect seasonal local produce customers should be offered a wide selection of dishes to choose from, allowing them to make their own selection based on appetite and budget Bob has employed you to identify and evaluate the food preferences for this customer group with differing characteristics and then use this information for menu planning. Case Study 2 A client of Indian origin who frequents Bob's restaurant has approached Bob and has asked him to cater a variety of Indian delicacies for vegetarian and non-vegeta rian guests. This party is for the clients 50'\" birthday and he expects to have around 30 guests including children. He has negotiated a fixed price, where guest can eat as much as they can consume for 3 hours and wishes to have the following reflected on his menu: All food should be placed in an area where dinner can serve themselves Should have a variety of dishes (starters, appetisers, salads and main courses) displayed; a variety of desserts to be displayed on a separate table Varieties should cater for some vegetarian and non-vegetarian option All menu items should be ethnic Bob has employed you to identify and evaluate the food preferences for this customer group with differing characteristics and then use this information for menu planning. Case Study 3 Bob has taken over the kitchen of a nursing home. He would like to have the following: a An organised series of set menus that rotate from day to day or week to week a Caters for all meal periods throughout the day, including breakfast, morning tea, lunch, afternoon tea, dinner and supper. o The menus should repeat itself after a set period of time. o The menus used should provide a variety of nutritionally balanced diet when catering to the same customers over a period of time. Bob has employed you to identify and evaluate the food preferences for this customer group with differing characteristics and then use this information for menu planning. Case Study 4 Bob would like to have a seven course tasting menu, where cooks can show case their skills and knowledge and standard of his restaurant. He would like to have: a A simple seven course tasting menu A selection of fine contemporary food to sample 0 o A fixed price for the seven courses a A menu that includes an hors d'oeuvre, soup, appetizer, salad, main course, dessert, and mignardise (with coffee). Bob has employed you to identify and evaluate the food preferences for this customer group with differing characteristics and then use this information for menu planning. Case Study 5 Bob is thinking of taking over a restaurant in the city. He would like to cater for business customers who would like to have a quick lunch. He would like to have the following: o A three course menu (plus coffee) that forms a complete meal 0 Limited choice (2-3 dishes) within each course a The price of the menu is fixed (even if a customer does not eat all courses) 0 The food is pre-prepa red and sometimes pre-cooked Bob has employed you to identify and evaluate the food preferences for this customer group with differing characteristics and then use this information for menu planning. Case Study 6 Bob is thinking of having a function centre to cater to a lot of people for a sit down function and eat together at a pre-determined time. He would like to have the following: o The menu will have a fixed price 0 The menu will be customised to suit the requirements of the client 0 The menu will offer no or very limited choice (dietary requirements) at all. 0 The client (host) will pre-determine: 0 Number of people 0 Time of arrival 0 Time departure 0 Number of courses 0 The menu (from a number of options) Bob has employed you to identify and evaluate the food preferences for this customer group with differing characteristics and then use this information for menu planning