PROJECT TASK B SCENARIO

TASK 4: DEVELOP AND COST A DEGUSTATION/ ETHNIC MENU
is holding their annual and a large corporation IC 10 a full-day bon. of ‘cl7e”uctwors’iFeeFercureiiveri:ria:gtae:marianaat meeting. .nr7htedevent’organisder has 3.8d f. set degustation menu to be served for lunch.
Their brief includes the following requests. • Five courses- seven courses. • At least 70 to 80,,, of courses to be savoury with the balance sweet, dessert-style dishes. • At least three meat-based dishes in the savoury courses. • A consistent theme to the menu — preferably dishes that reflect a style of cuisine or country. • Dishes are not to be heavily spiced, for example. extensive use of hot chillies. • Each course is to be served individually. • There will be 20 guests for lunch. • Research and prepare a degustation menu based on the client’s preferences and requests. • Itemise the components of all dishes in your menu. • Research costs for all components 10 enable you to determine costs and selling prices. • Calculate the total cost per portion for all dishes on your menu. Remember to include costs for all components of a dish and appropriate portion sizes for a • iDdeet-eStetirs:11:price for the menu. The conference centre aims to achieve a FC% of between 25% to 32%. . Prepare a menu for the event. It will be placed on the table above each guest’s place setting. It dish and a description of the dish. The description • should must he include appealing name of use names Or terminology for styles Of cuisine, dishes, coolringmenthoadsdand ingredients listed in the description.

TASK 4.1: QUESTION AND ANSWER How has the lgroPhlc and customer preferences influenced your menu planning decisions?
02′ w’lt osY:87:io,urd- me- and red’s ensureyou4zsFtird.0::nne,u,
TASK 5: DEVELOP AND COST A BUFFET MEND Day two of lho annual management event is a senes of sorntnars, worksnoPs and Rues, all evocative and sengr management o/ e+e COrporaeon, q pullet dinner planned for that evening. Their brief for the buffet dinner includes the following requests
course nd dessert courses served from the buffet. umE, •• l’a’nvariety of hotand cold options provided or the am co AtA least one hot vegetarian main course option. requirement • • Dessert can include hot options but is not a mandatory
The organiser anticipates 100 guests for dinner on tables of ten.
• Research and prepare a buffet menu based on the client’s preferences and • Itemise the components of all dishes in your menu and your nutritional balance check sheet. • Research costs ror:’7=etorab’e determine and — p:us::eos;, provided. • Calculate the total cost per portion for all dishes on your menu. Remember to include costs for all components of a dish. • Determine selling price for the menu. • The conference centre aims to achieve an Overall SFC% of 28% for buffet menus.