Develop a degustation menu

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Reference no: EM133386084

Assignment:

• Using the above restaurant a la carte menu, you are to develop a table d'hôte (set dinner menu) with contemporary sequencing of items (Entrée, Main & Desserts).

Your menu Must include 4 Entrees, 4 Main Courses and 4 Desserts. The following information is to be provided by the instructor for each student:

o Menu speciality (cuisine, cultural menus, any dietary considerations) o Approximate price for 2 or 3 course meals priced per head.

o Food production budgets.

o Profit margin objectives.

o Business running costs, excluding labour.

o Available equipment.

o Provide two different seasonal variation options for the 2 desserts e.g. Summer/Winter.

• You are to develop a degustation menu (if desired you can utilise the a la carte menu), you are to price a degustation menu with a minimum of eight courses and a fixed price per head.

o A degustation is used to showcase your best dishes from your menu, are usually bite-sized portions of food.

o Ensure that the dishes that you select that gives your customers a complete fine dining experience

For each menu, you are to provide the following information:

• Consider your local market. Who are your customers?

Reference no: EM133386084

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