Problem
You are to develop a degustation menu (if desired you can utilise the a la carte menu), you are to price a degustation menu with a minimum of eight courses and a fixed price per head.
• A degustation is used to showcase your best dishes from your menu, are usually bite-sized portions of food.
• Ensure that the dishes that you select that gives your customers a complete fine dining experience
For each menu, you are to provide the following information:
A. Consider your local market. Who are your customers? What are their preferences? It is important that you consider your clients as you will need to explain why you chose your dishes, including outline the demographics of your clients
B. Follow instructions from instructor to determine specific requirements of menu. Liaise with your assessor instructor to clarify any additional questions / queries.
C. Discuss your menu choices with others (experienced personnel) and obtain their feedback
D. Take into account menu balance, variety and feedback given on dishes
E. Complete production schedule for menus, and calculate production costs for dishes (including cost of, materials and overheads)
F. Include item descriptions and ensure proper use of terminology for style of menu
G. Select and incorporate any relevant additional catering control systems such as wastage sheets or kitchen reports
H. Include portion sizes - considering costs and potential wastage.