Exam (elaborations)
Vernieuwt en verbetert de dienstverlening in de keuken
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Vernieuwt en verbetert de dienstverlening in de keuken
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Examen kerntaak 3Vernieuwt en verbetert de dienstverlening in de keuken
,Planning
Activiteit Wanneer? Gedaan
Maken van planning. 30-11-2023 Ja
Maken van planning. 30-11-2023 Ja, door Marleen
Goedkeuring zwart op wit is
opgenomen in het verslag
Aanleggen van het logboek 30-11-2023 Ja
Inventariseren van de wensen 30-11-2023 Ja
van de klant
Vier ideeën aandragen 01-12-2023 Ja
Twee ideeën uitkiezen en 01-12-2023 Ja
hiervoor de receptuur schrijven
Boodschappen lijst doorsturen 01-12-2023 Ja
Feedbackformulier aanmaken 07-12-2023 Ja
Uitproberen van de recepten 14-12-2023 Ja
Evalueren van de recepten en 14-12-2023 Ja
feedback vragen
Feedback verwerken 14-12-2023 Ja
Recepten in de recepten 08-12-2023 Ja
systeem vastleggen
Verslag schrijven 14-12-2023 Ja
Presentatie uitwerken en 14-12-2023 Ja
voorbereiden
Inventariseren wensen van 21-12-2023 Ja
de klant
Menu engineering uitwerken 28-12-2023 Ja
Menu engineering uitwerken 07-01-2024 Ja
Menu engineering matrix en 14-01-2024 Ja
bepalen welke recepten
aansluiten
Voorstel doen of advies 15-01-2024 Ja
geven
Verslag schrijven 15-01-2024 Ja
Examen inleveren 19-01-2024 Ja
,Inhoudsopgave
Planning .................................................................................................................................................. 2
Inhoudsopgave........................................................................................................................................ 3
1. Ontwikkelen van nieuwe gerechten ................................................................................................... 5
1.1. Wensen en verwachtingen van het gezin ........................................................................................ 5
1.1.1. Theoretische uitwerking van de wensen en verwachtingen .................................................... 7
Uitwerking wensen die in beide gerechten terugkomen ................................................................ 7
Uitwerking wensen van het nieuwe gerecht ...................................................................................... 9
Uitwerking wensen van het te verbeteren recept ............................................................................ 10
1.2. Vier suggesties voor recepten ....................................................................................................... 10
Te verbeteren recept suggesties ....................................................................................................... 11
1.2.1. Suggestie 1 .............................................................................................................................. 12
1.2.2. Suggestie 2 ............................................................................................................................. 13
Nieuwe vegetarische hoofdmaaltijd suggesties ............................................................................... 14
1.2.3 suggestie 3 ............................................................................................................................... 15
1.2.4 suggestie 4 ............................................................................................................................... 16
1.3. Gekozen suggesties........................................................................................................................ 17
1.3.1. Te verbeteren recept keuze .................................................................................................... 17
1.3.2. Nieuwe recept keuze .............................................................................................................. 19
1.4. Uittesten van de gerechten ........................................................................................................... 20
1.4.1. Aanpak uitwerking van de recepten ....................................................................................... 20
1.4.2. Aanpak feedback vragen op de recepten ............................................................................... 21
Portiegrootte......................................................................................................................................... 21
Te verbeteren recept: ........................................................................................................................... 21
Portiegrootte......................................................................................................................................... 22
Nieuwe gerecht ................................................................................................................................. 22
1.5. Receptuur van twee gekozen suggesties ....................................................................................... 22
1.5.1. Receptuur van het verbeterde gerecht .................................................................................. 22
Feedback: .......................................................................................................................................... 23
Conclusie:.......................................................................................................................................... 23
1.5.2. Receptuur van het nieuwe gerecht ........................................................................................ 24
Feedback ........................................................................................................................................... 25
Conclusie:.......................................................................................................................................... 25
1.5.3. Aangepaste receptuur na het ontvangen van de feedback .................................................... 26
Feedback: .......................................................................................................................................... 27
Conclusie:.......................................................................................................................................... 27
, 2. Uitvoeren van menu-engineering ..................................................................................................... 28
2.1. Inventarisatie van de wensen van het gezin ................................................................... 28
2.2. Menu-engineering ........................................................................................................... 29
Het maken van menu-engineering matrix ........................................................................................ 29
Menu-engineering matrix ................................................................................................................. 30
2.3 Conclusie uit de menu-engineering ............................................................................................ 31
2.4 Voorstel advies voor het gezin .................................................................................................... 32
Bijlagen: ................................................................................................................................................ 35
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