Assessment Task 2: Project Portfolio Information for students Tasks required for this unit This unit of competency requires that you: gather and analyse information on current and emerging food service use identified trends, customer preferences and target markets to create four menus o la carte o buffet o degustation o table d'hte cost each menu. You must also demonstrate: methods and formulas for calculating portion yields and costs from raw ingredients used for each menu item desired profit margins and mark-up procedures summary of menu costings. Instructions for how you will complete these requirements are included below. Activities Complete the following activities. 1. Carefully read the following information. Successful completion of this unit requires that you complete the range of tasks listed above. It is important that you provide evidence that you have successfully completed each task. We have provided a Project Portfolio to help you. Below is a guide to the skills and knowledge you must demonstrate when you are completing each task. We have provided a number of documents to assist you and you will find these in your Project Portfolio. What do I need to demonstrate? During your practical assessments