Reference no: EM13332430

Stylie D's Bistro is an up-and-coming restaurant in the city's trendy area. Management has  decided to try and streamline the meal preparation process by developing a database application  to help in creating and maintaining their daily menus. A menu is created for and identified by a  menu ID. It also has a particular date and a particular theme (e.g., "Fat Tuesday," "Autumn  Bounty," etc.). Each menu is composed of dishes (menu items) and every menu must have at  least one dish. Each dish has a name, category (e.g., Appetizer), and a description that can be  used in printing the offerings for that day, as well as its type of cuisine (e.g., Cajun). In order to  facilitate kitchen staff training, recipes are maintained for the dishes, each of which must have an  associated recipe and only one recipe. Recipes contain a text description of the preparation  process (as a whole), and each recipe is associated with a set of ingredients by recording the  measure (e.g., ounces) and the amount of that measure to be used. Ingredients are recorded with  a name and description.
Draw a conceptual ER diagram in Information Engineering format as discussed in the course that  describes the following aspects involved in implementing a database for the restaurant. State any
assumptions made.
it is clear and easily readable.
a) The individual entities
b) The composition of a menu
c) Menu item preparation
d) Recipe composition