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1. DESIGN MEALS TO MEET SPECIFIC
MARKET REQUIREMENTS
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2. Subject Elements
This unit comprises two elements:
• Identify markets
• Create meals for specific markets
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3. Element 1:
Identify markets
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4. Identify markets
Performance Criteria for this Element are:
• Identify characteristics of different
markets
• Identify community markets
• Identify different market trends
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5. 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?
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6. 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
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7. 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
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8. Dietary, cultural or religious
requirements
What requirements do target markets have
which can be based on:
• Diet
• Culture
• Religion
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9. 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
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10. 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
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11. 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
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12. Types of nutrients
The nutrients that the body needs are:
• Carbohydrates
• Protein
• Lipids
• Vitamins
• Minerals
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13. Carbohydrates
Carbohydrates are the human body's main
source of energy.
Carbohydrates are classified as either:
• Simple carbohydrates
• Complex carbohydrates
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14. 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
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15. 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
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16. Lipids
Lipids can be classified as:
• Fats
• Oils
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17. 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
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18. 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
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19. Key components of meals
Key components of menus include:
• Proteins
• Starches
• Vegetables
• Flavourings
• Cooking methods
• Service styles
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20. 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
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21. 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
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22. World cuisines
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
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23. Religion
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
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24. Types of major religions
Major religions that may impact on food choices
include:
• Christianity
• Islam
• Hinduism
• Buddhism
• Judaism
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25. Religion and food preparation
• 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
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26. Dietary requirements
Special dietary specifications
• Low lactose
• Lactose intolerant
• Renal
• Gluten-free
• Allergies
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27. 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
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28. Food allergies
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
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