2. Create an a la Carte dinner menu based on the theme-based moderately priced restaurant.

The menu for your restaurant must include the following: a minimum of two appetizers (one hot appetizer, one cold appetizer) a minimum of two soups a minimum of two salads a minimum of eight main course dishes (to include protein, starch, vegetable and sauce) (One of the main course dishes must be vegetarian) a minimum of five dessert choices

a) Prepare a list of the Mechanical Factors adopted for your a la carte menu, giving an explanation for the choices made for each mechanical factor. (Note Mechanical Factors are listed below).

b) Menu Characteristics for your a la carte menu must be clearly shown using the menus and the menu items listed and developed for presentation in the portfolio. (Note Menu Characteristics are listed below).

The Mechanical Factors to be included are Print (Typeface, Type Size and Type Weight), Cover and Page Design, Colour, Paper, Menu Shape and Form and Printing of the menu.

The Menu Characteristics listed below must be considered when developing the menu and must support the restaurant concept - Descriptive Words and Menu Terminology, Balance of number of offerings in each category, Variety of food offerings within each category, Composition of entre and accompanying items.