Applied Assignment #2 -15% - Designing a New Bar with 80 seats - Due: Sunday, November 21, 2021 at 11:59 pm You have been hired as the Bar Manager by the Radisson Plaza hotel; your first assignment is to get the Bar area designed and completed and ready to open on time. The Bar is licensed to have 80 seat capacity. Please prepare a Liquor list (Menu) for the Bar, The hotel is located in Mississauga and is close to the business district. (this means that the sales mix will include at least 30% sales from Cocktails, and of course good quality Hi Balls like the Scotch, Rye whiskey, Vodka an Cognacs would be sold) Based on the Menu designed, now 1. Prepare a Menu for the Bar - Marks 20 2.prepare a list of equipment required and the quantity of each item, Marks 10 3. List of glassware with quantity - Marks 15 4.A list of the Liquor required to prepare & serve the drinks on your menu. Marks 15 Important Note: While making your assignment keep in mind that: Menu is a type of a Price list; therefore, it must always have a price for every item All lists of equipment, and Liquor stock must have quantities of each item. Please understand the difference between the Quantity of the Glassware and the Capacity, Menu format suggestion Menu Cocktails Champagne & Spariding Name % Bottle White wines Hi-balls and Straight drinks Red Wines Our selection of Beers Liqueurs & Brandy Juices & Pop On the Tap: Hot Beverages Domestic be Snacks & Munchies NOTE: For your choice of cocktail or Drink please ask the Bartender 13% HST charged extra 13% HST 15 List Of Equipment & Glass ware Bar Equipment List of Glass ware List Of Liquor with quantity of each Item . . Liquor Item Quantity