SIT40516 Certificate lV in Commercial
Cookery
SITHKOP002 Plan and cost
basic menus
Assessment
Name: Taeil Byeon
Student NO : APEX 3612
1. Provide an overview of the customers who frequent the restaurant in your workplace. Describe the style of cuisine that is used and the menu type or different menu types, which are being used. Provide an overview of which
$16
Chicken noodle soup
$16
Mains
Flinders Island Wallaby $38
Pistachio coated / Pinot Noir cherry puree / Asian mushrooms / Kohlrabi
Wine Suggestion: Bodegas Altanza semicrianza Tempranillo Rioja Spain
5 Spice Glazed Corn Fed Duck Breast $39
