1.Menu 2 - Plan a buffet menu.

A.Define the type of buffet theme or style you will plan, and include suitable dishes typically included for such a buffet including provisions for all courses in your buffet menu.

B.The dishes must provide a balanced variety on offer and within the courses offered including the following:

ocolours

ocooking methods

odelicacies

oflavours

onutritional values

opresentation

oseasonally available ingredients

otastes

otextures.

C.Draft ideas for each of the dishes listed in A., present these to your chef/colleagues or trainer and obtain feedback. Document what the feedback entailed and what you will change as a result. Attach this draft and comments to this assessment marked "Menu 2"

D.Establish standard recipe cards for each dish, listing the ingredients and required quantities.

E.Establish a yield test sheet for all ingredients, using the attached template "Yields" and calculate the net yields, and net costs.

F.Finalise the standard recipe cards for each dish and cost each dish. The food cost for this buffet must not exceed 30%. The cost per person need to fit the profile of your establishment you have identified in Question 1 of this assessment.

G.Identify the dishes that feature best in terms of profitability.

H.Write the menu using an attractive font of your choice, no smaller than size 12.

Ensure each dish is described accurately and in an appealing manner,and true in its features and ingredients

Use correct culinary terms, language and grammar relevant to the style of cuisine

I.Once implemented , obtain feedback for the success of the menu using a methods outlined in the task section above and attach the feedback to this assessment marked "Menu 2"

J.Which dishes were most popular? Which dishes would you remove from the buffet in future - for which reasons?