Question: Appendix 4: Task 2 - 'Menu costings' worksheet Note: The calculations for this worksheet must be produced using a computer. Part 1: Cost each of

Appendix 4: Task 2 - 'Menu costings' worksheet Note: The calculations

Appendix 4: Task 2 - 'Menu costings' worksheet Note: The calculations for this worksheet must be produced using a computer. Part 1: Cost each of the four menus you developed in Task 1: (a) Apply costing calculations for the a la carte menu. (b) Apply costing calculations for the buffet menu. (c) Apply costing calculations for the degustation menu. (d) Apply costing calculations for the table d'hote menu. Part 2: Calculate portion yields and edible portion costs for three (3) ingredients used in any one (1) of the dishes on each of the four menus you developed in Task 1

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