SITHKOP010 Recipe Feedback Template

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Oxford University *

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MISC

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Management

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Nov 24, 2024

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Uploaded by HighnessGoldfinch3318

SITHKOP010 Plan and cost recipes Recipe Feedback Template Gathering feedback As per the instructions in Assessment Task 2.4, you are to provide three of the 12 recipes you have created in your Standard Recipe Card Spreadsheet to colleagues or fellow students to evaluate. Ask the following questions to gain feedback:  Do you think this dish will appeal to our customers?  Does the dish description use words that will appeal to customers?  Is the price for the dish right or should it be more expensive or cheaper? Summarise the feedback provided in the table below. You also need to compare the three dishes you have selected with each other. Which one has the highest or lowest yield? Which one is cheapest to make and most profitable? Assume that there are budgetary constraints due to the rising cost of food. Following this include any recommendations for changes based on your own comparisons and feedback from colleagues. Based on the recommendations for change, write down adjustments you will make to the recipe. Feedback, recommendations and adjustments Recipe 1 Cauliflower Fritters with sauce Feedback from colleagues Need some more sauce or flavor Your comparison Compared to other cauliflower fritter recipes, these have a great texture and the accompanying sauce complements them well. Recommendations for change Provide an option for a gluten-free batter for those with dietary restrictions. Include a variation with different dipping sauces for more variety. © Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version Page 1 of 3 File Name: SITHKOP010 Assessment Resources July 2023 July 2024 1.0

SITHKOP010 Plan and cost recipes Feedback, recommendations and adjustments Adjustments Offer a gluten-free batter option using rice flour. Create different dipping sauces, such as a yogurt-based one and a spicy tomato-based sauce. Recipe 2 White Bean and Beef Stew Feedback from colleagues Great and well served Your comparison In comparison to similar recipes, this White Bean and Beef Stew has a rich flavor profile and a good balance of ingredients. Recommendations for change Consider reducing the cooking time slightly to ensure the beef remains tender without becoming too soft. Increase the quantity of white beans to add more texture and substance to the stew. Experiment with additional herbs and spices to enhance the overall flavor. Adjustments Reduce the cooking time by 15 minutes. Increase the white bean quantity by 1/2 cup. Add a pinch of rosemary and thyme for extra flavor. Recipe 3 Moroccan spiced pumpkin, chickpea and tomato stew with quinoa Feedback from colleagues Very well done Your comparison In comparison to other Moroccan stew recipes, this one has a unique combination of flavors and ingredients, making it stand out. © Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version Page 2 of 3 File Name: SITHKOP010 Assessment Resources July 2023 July 2024 1.0

SITHKOP010 Plan and cost recipes Feedback, recommendations and adjustments Recommendations for change Suggest an alternative grain option for those who don't prefer quinoa. Add a note on spice levels, as some colleagues found it slightly too spicy. Adjustments Offer couscous or brown rice as an alternative to quinoa. Include a note on adjusting the spice levels to taste, and provide a milder spice option for those who prefer less heat. © Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version Page 3 of 3 File Name: SITHKOP010 Assessment Resources July 2023 July 2024 1.0

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