Please answer the tasks below in as much detail as possible and attach all completed evidence...

Transcribed Image Text:

Please answer the tasks below in as much detail as possible and attach all completed evidence to this workbook. Tasks 1-Identify customer preferences (PC1.1, PC1.2, PC2.2, PE1,KE1, KE5, KE6) Identify current customer profile. Analyse the food preferences of customer groups with differing characteristics and use to inform menu planning. Task 2- Plan and write menus (PC2.1-2.4, PC3.1, PC4.1-4.3, PE2,PE3,KE1, KE2, KE7) Develop a menu for each menu type from the following list, itemise components of the dishes and use food preferences created in the skills activity to inform menu planning: > À la carte (Minimum of 3 Entrée, 3 Mains and 3 Desserts) > Buffet (Minimum of 1 soup, 1 salad, 2 Entrée, 2 Mains and 2 Desserts) > Cyclical (7 days Monday to Sunday with Breakfast, Lunch, and dinner) > Degustation (Minimum of 5 courses not including drinks) > Ethnic (Minimum of 3 Entrée, 3 Mains and 3 Desserts) > Set (can be alternate drop of each course) > Table d'hôte (Minimum of 3 Entrée, 3 Mains and 3 Desserts) > Seasonal (Minimum of 3 Entrée, 3 Mains and 3 Desserts) Set yourself commercial time constraints and produce each menu during that time. For each menu, use descriptive writing words that appeal to the identified customer base and appropriate to the business service style Use a balanced variety of dishes and ingredients for the style of service and cuisine. Please answer the tasks below in as much detail as possible and attach all completed evidence to this workbook. Tasks 1-Identify customer preferences (PC1.1, PC1.2, PC2.2, PE1,KE1, KE5, KE6) Identify current customer profile. Analyse the food preferences of customer groups with differing characteristics and use to inform menu planning. Task 2- Plan and write menus (PC2.1-2.4, PC3.1, PC4.1-4.3, PE2,PE3,KE1, KE2, KE7) Develop a menu for each menu type from the following list, itemise components of the dishes and use food preferences created in the skills activity to inform menu planning: > À la carte (Minimum of 3 Entrée, 3 Mains and 3 Desserts) > Buffet (Minimum of 1 soup, 1 salad, 2 Entrée, 2 Mains and 2 Desserts) > Cyclical (7 days Monday to Sunday with Breakfast, Lunch, and dinner) > Degustation (Minimum of 5 courses not including drinks) > Ethnic (Minimum of 3 Entrée, 3 Mains and 3 Desserts) > Set (can be alternate drop of each course) > Table d'hôte (Minimum of 3 Entrée, 3 Mains and 3 Desserts) > Seasonal (Minimum of 3 Entrée, 3 Mains and 3 Desserts) Set yourself commercial time constraints and produce each menu during that time. For each menu, use descriptive writing words that appeal to the identified customer base and appropriate to the business service style Use a balanced variety of dishes and ingredients for the style of service and cuisine.

Answer rating: 100% (QA)

Task 1 Identify customer preferences PC11 Identify current customer profile To identify the current customer profile you can gather information through various methods such as surveys customer feedbac... View the full answer