Menus Template.docx - This document is Menus Template It is...

This preview shows page 1 - 2 out of 3 pages.

The preview shows page 1 - 2 out of 3 pages.
This document is Menus TemplateIt is part of the supporting assessment resources for Assessment Task 2 of SITHKOP002Menus TemplateDining stylesThis is a menu for:a la cartebuffetcyclicaldegustationethnicsettable d’hoteseasonalThe organisation’s cuisine style is: Indian Cuisine.Potential dishesList at least three entrees, three mains and three deserts for this menu. Explain your rationale forselecting each menu item – what are its merits? How would each menu item match the needs of yourcustomer group?Name of dishRationale/meritsHow does the dish meetcustomer needs?Entrée 1Papdi ChaatEntrée 2Samosa ChaatEntrée 3NaanMain 1Prawn masalaMain 2Dhabewale MurgMain 3Paneer TikkaDesert 1Ice creamDesert 2RasmalaiDesert 3KulfiBalanceDescribe how this combination of dishes provides balance to the menu.CostingUse Excel, an equivalent spreadsheet package or specialised software package to cost each menuitem by:itemising the components of each dish on the menucalculating portion yields and costs

Upload your study docs or become a

Course Hero member to access this document

Upload your study docs or become a

Course Hero member to access this document

End of preview. Want to read all 3 pages?

Upload your study docs or become a

Course Hero member to access this document

Term
Two
Professor
sradawabggung
Tags
Indian cuisine, Training Pty Ltd, Dhabewale Murg

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture