Task 1: Develop and cost a degustation menu You work in a conference centre and a large national corporation is holding their annual management event at your venue soon. The first day is allocated to a full-day board of directors and executive management meeting. The event organiser has asked for a set degustation menu to be served for lunch. Their brief includes the following requests: Eight to ten courses. At least 70 to 80% of courses to be savoury with the balance sweet, dessert-style dishes. At least four meat-based dishes in the savoury courses. A consistent theme to the menu - preferably dishes that reflect a style of cuisine or country. Dishes are not to be heavily spiced, for example, extensive use of hot chillies. Each course is to be served on platters with four portions on each platter. Diners will serve themselves a