Describe the Style of Cuisine that is Used and Menu Type or Different Menu Types - Management Assignment Help

Assignment Task:

Task:

Your Tasks:

Plan, develop and cost, and evaluate each of the following menu types:

• • à la carte
  • buffet
  • cyclical
  • degustation
  • ethnic/cultural religious
  • set, table d’hôte
  • seasonal

The instructions on the following pages outline the specific task requirements.

When planning, developing and costing the minimum six (6) menus, here are the criteria that you need to fulfil:

• • two of the above menus must reflect one or more cultural or religious dietary requirements.
  • two of the above menus must address special dietary requirements of different customer groups.
  • List your chosen menus in the box below. Tick appropriate boxes against the criteria to assist you in completing all the criteria required by this assessment.

For example; Indian Star Menu will fulfil criteria for:

• • Buffet
  • Ethnic
  • Halal
  • Guidelines of what a menu requires are attached in this task.
  • You may use an existing menu of your workplace or place of training.

Your task:

For each menu, you are required to answer the following questions.

You need to identify the customer and customer preferences for creating menus. The responses you provide for this question will form the basis of your menus to be planned, costed and evaluated for this assessment.

1. Provide an overview of the customers who frequent the restaurant in your workplace.
2.  Describe the style of cuisine that is used and the menu type or different menu types which are being used.
3. Provide an overview of which entrées, main courses, desserts, and specials are the best sellers and what are the approximate price ranges for these.
4. Obtain and evaluate feedbacks for the menu.
5. Review and write an improvement for future menu, based on the feedbacks received.

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