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Project_SITHKOP002.docx - Le’ Culinaire Hospitality...

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Le’ Culinaire Hospitality InstituteRTO# 45326 / CRICOS# 03667K / ABN 66 615266790P: +61 02 9211 3945E:[email protected]A:level 2, 39-45 Dixon St Haymarket NSW 2000W: SITHKOP002Plan and costmenusProjectYou are required to do the following.Complete Activities 1. 2, 3,4 & 5Describe your created restaurant or provided scenario style.Develop a customer profile for your created restaurant or provided scenarioIdentify customer preferences in your created restaurant or provided scenario.Develop and cost a à la carte menu that incorporates ethnic food preferences, gluten free andvegetarian options of customer groups.Format and print the à la carte menu.Develop and determine a selling price for à la carte menu.Answer all the questions.Demonstrate that you have the skills listed above and can use computer software programs tocost and produce menus.Use the list in theLearner task checklistprovided when submitting your assessments. Do notsubmit your work until you have completed all parts of the checklist.Activity 1: Identify customer profileResearch restaurants that serve Modern Australian contemporary cuisine from this, develop a menuthat will be appropriate to this style of cuisine taking into consideration your chosen customer profileand preferences.Complete all tasks.Complete all tables.Question 1:Create a restaurant or choose to use the scenario information provided and develop what type ofcuisine, menu and service style that you wish to apply to your created restaurant.CategoryOrganisational informationStyle of cuisineMenu styleService styleDocument Name SITHKOP002Plan and cost basic menusProject assessmentVersion – 1.0Page1of6Released –January 2020Review date – January 2021Document uncontrolled whenprinted
Le’ Culinaire Hospitality InstituteRTO# 45326 / CRICOS# 03667K / ABN 66 615266790P: +61 02 9211 3945E:[email protected]A:level 2, 39-45 Dixon St Haymarket NSW 2000W: Sequence of courses

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Term
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Tags
Menu bar, Culinaire Hospitality Institute

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