Task 2: Develop a seasonal a la carte menu [background information} I You can choose to develop a seasonal a la carte menu for your workplace or training organisation. or use the scenario information provided. I If choosing to develop a menu for your workplace or training environment. it must have appropriate and adequate equipment. facilities and staff for this menu style. For example. if you work in a cafe or fast food establishment then it will be difficult to create an a la carte menu for this task because you don't offer this type of food. I Complete alltasks. Scenario information You are developing a new winter a la carte dinner menu for Ashton's. a casual dining restaurant that seats t] customers. The menu items are presented under four sections: starters. entree. main course and desserts. All meals are served plated to the table by service staff. The restaurant caters mainly for adults ranging from 25 to 45 years old. It's located in a middleclass areawith a signicant population of ofce. business and management professionals. The population is very culturally diverse. predominantly European and Asian cultural backgrounds. The restaurant owners have noticed a steady trend towards customers preferring healthier meal options [mainly lowfat. lowsugar options] and increasing requests for vegetarian menu options. Customers do nottend to spend more than one and a half to two hours in the restaurant during dinner service. On average. T% of customers order two courses: entreefstarter and main course or main course and dessert. Only 20% order three courses. The current menu is broken down into four sections. Starters snacks. dips. shared platters. breads. etc. Entrees. salads and light meals Main course Dessert The menu style is modern Australian with dishes from a wide variety of cuisines. including Malaysian. Chinese. Thai. Italian and Greek Some dishes offered during the winter months are inuenced by German and Hungarian cuisines. Prices range from $10 to $15 for starters. $12 to $13 for entrees. $22 to $35 for main course and $10 to $15 for desserts. The restaurant has found that customers are resistant to dishes outside of these price ranges unless theycan seevalue for money. or the dish is rare or unique