PLEASE HELP WITH THIS ASSIGNMENT!!!!

Assignment $1$# $-$ Planning Multi$-$Course Meals

Review the Recipe Book included in this course. Select $1$ recipe to use as inspiration to create a meal theme. Use the recipe as inspiration for a theme for a full $8-$course meal.

Criteria:

Part $1-$ Create an $8-$full course meal

$$ Provide a written summary about your selection, including:

o Why you selected the recipe you did.

o Using your selected recipe as inspiration, create an $8-$full course meal Menu.

o Include food images that display how the food would look.

o Remember that as $8-$course meal has: Hors D'oeuvres, Soup, Appetizer, Salad, First

Main, Palate Cleanser, Dessert and Mignardise.

Part $2-$ Par Level

$$ Imagine that you are the Chef of one of the best restaurants in the city and will execute your $8-$course meal at your Restaurant. You have $60$ reservations on each of your busy days $($Friday$,$ Saturday and Sunday$)$ and only $30$ reservations on each of the slow days $($Monday$,$ Tuesday, Wednesday and Thursday$).$ Keeping this in mind, answer the question below:

o If you had to create a par level prep sheet of the minimum number of dishes you need on a Slow Par and on a Busy Par, how many dishes per course would you need to have on your slow and busy days and why should the cooks respect the par level created by the Chef?

THIS ASSIGNMENT IS DUE BY THE END OF WEEK $4$

Submit your assignment on a Word file, PDF or Power Point presentation. Don't forget to include your full name and student number.