1 / 127

Designing Meals to Meet Market Needs

Learn to identify market characteristics, needs, and create meals tailored to cultural, health, religious factors to meet consumer expectations. Understand nutrition, food components, importance, and types. Explore world cuisine and how religion influences food choices.

leighw
Download Presentation

Designing Meals to Meet Market Needs

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. D1.HCA.CL3.04 DESIGN MEALS TO MEET SPECIFIC MARKET REQUIREMENTS

  2. Subject Elements This unit comprises two elements: • Identify markets • Create meals for specific markets

  3. Assessment Assessment for this unit may include: • Oral questions • Written questions • Work projects • Workplace observation of practical skills • Practical exercises • Formal report from supervisor

  4. Element 1: Identify markets

  5. Identify markets Performance Criteria for this Element are: • Identify characteristics of different markets • Identify community markets • Identify different market trends

  6. Understanding target markets What is a target market? A food and beverage establishment will not try to be ‘everything to everyone’. They will focus on segments of the market with similar characteristics: • What are examples of target markets? • What are the benefits of focusing on target markets?

  7. Understanding target markets Characteristics and needs of these markets The characteristics and needs of these markets, include but are not limited to: • Cultural • Health, dietary • Religious • Fads • Festivals

  8. Understanding target markets Meal preferences Their meal preferences including identification of: • Meals • Ingredients within these meals • Combination of ingredients • Preparation methods • Cookery methods • Presentation methods

  9. Understanding target markets Dietary, cultural or religious requirements What requirements do target markets have which can be based on: • Diet • Culture • Religion

  10. Understanding target markets Consumer Expectations Expectations of consumers are difficult to pinpoint, but are nevertheless motivated by the following areas: • Personal preference and knowledge of the diner • Cultural or religious preferences and restrictions • Awareness of the food being eaten • Value for money

  11. Key factors influencing food choices The factors that have a significant influence on food choice are: • Nutrition • Key components of meals • Health requirements • Culture • Religion • Dietary requirements • Food allergies • Vegetarian

  12. Nutrition Importance of nutrition The food we eat contains nutrients. A nutrient is a source of nourishment found in food and they are needed by the body to: • Provide fuel for energy • Provide materials for growth, repair and maintenance • Provide special elements needed for body processes

  13. Nutrition Types of nutrients The nutrients that the body needs are: • Carbohydrates • Protein • Lipids • Vitamins • Minerals

  14. Nutrition Carbohydrates Carbohydrates are the human body's main source of energy. Carbohydrates are classified as either: • Simple carbohydrates • Complex carbohydrates

  15. Nutrition Protein Protein is needed to produce, repair and maintain all the cells throughout the body. Many foods contain a good source of protein: • Animal proteins • Plant proteins

  16. Nutrition Lipids Lipids are used in the body: • In the structure of cells • To provide insulation • To assist in the transport of fat soluble vitamins • Used as a source of energy

  17. Nutrition Lipids Lipids can be classified as: • Fats • Oils

  18. Nutrition Vitamins • Vitamins are micronutrients, meaning they are only needed in very small amounts • Eating a balanced diet as outlined in dietary guidelines will provide most customers with sufficient quantities of these vitamins

  19. Nutrition Minerals Minerals like vitamins are also micronutrients and only needed in very small amounts. Each of the minerals plays an important role in the body’s daily processes: • Iron • Calcium • Sodium • Zinc

  20. Key components of meals Key components of menus include: • Proteins • Starches • Vegetables • Flavourings • Cooking methods • Service styles

  21. Health requirements Five core food groups A healthy diet can be achieved by eating a variety of nutritious foods from the five food groups every day: • Grain foods • Vegetables and legumes/beans • Lean meats, poultry fish, eggs, tofu, nuts, seeds and legumes/beans • Fruit • Milk, yoghurt, cheese or alternatives

  22. Culture Importance of culture • The types of customers catered for by the hospitality industry are diverse • Often the expectations customers have about foods, meals and even the style of food service is related to the cultural groups to which they belong

  23. World cuisines Slide 23 What makes a cuisine? Cuisines are as varied as there are countries and communities within those countries. Cuisine variations can influence the: Foods that are preferred Types of meals that are prepared Style in which food is generally served

  24. Religion Slide 24 Food is an important part of religious observance for many faiths. The role that food plays in each religion is varied and may include: Food restrictions or fasting Meal time restrictions Festivals and celebrations

  25. Religion Slide 25 Types of major religions Major religions that may impact on food choices include: Christianity Islam Hinduism Buddhism Judaism

  26. Religion and food preparation Slide 26 • Preparing meals for customers who follow a religion or set of beliefs may require specific meals • Being aware of the main food restrictions will assist you to meet customer needs • Be guided by the customers as there are differing interpretations of how to implement food restrictions • The most commonly requested food restrictions include the following: • Halal • Kosher • Vegetarian

  27. Dietary requirements Slide 27 Special dietary specifications Low lactose Lactose intolerant Renal Gluten-free Allergies

  28. Food allergies A food allergy is when a person’s immune system reacts to a protein in foods and produces antibodies to ‘fight the protein’. Common foods which trigger an allergic reaction are: • Seafood • Eggs • Nuts • Milk • Wheat • Soy beans

  29. Food allergies Slide 29 Reactions to food allergies The reactions that can affect the body vary from person to person and can be minor to life threatening. They include: Skin Gastrointestinal Respiratory Cardio-vascular

  30. Vegetarian diets What is a vegetarian? • The term 'vegetarian' is not clear-cut and includes a wide range of attitudes and eating behaviours • The foods vegetarians eat is often dependant on the reasons or beliefs for following the diet

  31. Vegetarian diets Reasons for vegetarian diet Common reasons for following a vegetarian diet for the include: • Religious beliefs • Cultural beliefs • Health related • Cruelty to animals • Economics • Political • Environmental • Aesthetic

  32. Vegetarian diets Types of vegetarian diets • Lacto-ovo vegetarian diet • Lacto vegetarian diet • Vegan diet • Other vegetarian diets: • Semi/demi vegetarian • Pescetarian • Pollotarian

  33. Lacto-ovo vegetarian Slide 33 A lacto-ovo vegetarian eats: • Plant foods • Dairy foods • Eggs A lacto-ovo vegetarian excludes: • Meat and products from all animals: • This includes fish, poultry, insects and game etc.

  34. Lacto vegetarian Slide 34 A lacto vegetarian eats: • Plant foods • Dairy foods A lacto vegetarian excludes: • Eggs • Meat and products from all animals: • This includes fish, poultry, insects and game etc

  35. Vegan Slide 35 A vegan eats: • Plant foods A vegan excludes: • Dairy foods • Eggs • Meat and products from all animals: • This includes fish, poultry, insects and game • It also includes honey

  36. Community markets Identify community markets • Specific defined markets are found within each target market • Each market will have segments of customers of various ages • Each age group will have food preferences that should be considered when designing menus and specific meals within these menus

  37. Community markets Types of community markets Community markets may be related to: • Infants • Children • Older people • Socio-economic groups

  38. Community markets Infants • Babies – 0 to 4 months • Babies – 4 to 6 months • Babies – 6 to 8 months • Babies – 8 to 12 months • Infants – 1 to 2 year olds

  39. Community markets Children Suitable Foods • Whole milk, yoghurt • Fruit – cut up or cooked • Vegetables – cut up or cooked • Rice, pasta, bread, polenta • Low to no sugar cereal • Beans – baked beans, lentils • Chicken, fish and meat • Limited fruit juice • Limited sugar or salt

  40. Community markets Children Menu suggestions If you were required to prepare menu items, what would be some healthy suggestions for each of the following meal periods: • Breakfast • Lunch • Dinner

  41. Community markets Children Popular meals • What are popular meals that children like? • Are they generally healthy or unhealthy?

  42. Community markets Children Popular meals • Pasta • Fish fingers • Chicken strips • Pizza • Toasted sandwiches • French fries • Cheese burgers • Macaroni and cheese

  43. Community markets Older people Classified as over 75 years of age. A healthy diet is important for elderly people to help: • Maintain mental clarity • Build up immunity • Increase energy levels • Better manage problems associated with chronic illness

  44. Community markets Older people For each of the following categories, what are suitable items that can be used when designing menus? • Bread, cereals and potatoes • Fruit and vegetables • Milk and dairy products • Meat, fish and meat alternatives • Foods containing fat • Foods containing sugar

  45. Community markets Older people Menu suggestions If you were required to prepare menu items, what would be some healthy suggestions for each of the following meal periods: • Breakfast • Lunch • Dinner

  46. Community markets Socio-economic groups • When designing menus it is important to provide a range of menu items that cater to different economic situations • In summary it is suggested that there are different menu items at different pricing points

  47. Identify market trends Importance of understanding trends The importance of understanding trends is vital to ensure that any menu and the meals within it that you consider introducing: • Has a unique place in the market • Is in fact needed • Is seen as value to the end user

  48. Identify market trends Influences on market trends Market trends may be influenced by: • Media influence • Contemporary dishes • Seasonal items and availability • Cultural and ethnic influences • Social influences

  49. Identify market trends Types of trends Trends that can be identified include: • New products • Modified products • Seasonal products • Flood, fire and other natural events • Imported lines • Pre-prepared items

  50. Identify market trends Global food and beverage trends • What are different food and beverage trends around the world? • Refer to manual for examples

More Related