Task 5: Prepare and cost a table d'hote menu Develop a table d'hote menu for your workplace, training organisation or the Ashton's restaurant scenario provided in Task 2. The table d'hote menu should include three choices within each course. The table d'hote menu can be developed using menu items from the a la carte menu developed, costed and written for Tasks 2. 3 and 4. Alternatively, you can develop a menu using new recipes. All new recipes must be costed using the same formulas and techniques used to cost the a la carte menu in Task 3. Descriptions for each menu item must be written following the menu content parameters outlined in Task 4. The menu should meet the following parameters. I Include a balanced variety of dishes. I Include at least one vegetarian option in each course. I A maximum SFC% of 3D% for the overall menu. Determine a selling price for the menu. The menu should be priced between $45 to $50. Use computer technology to format your menu. The table d'hote menu must meet the following criteria. I Able to be inserted into the a la carte menu. I Selling price for the menu clearly displayed. I Presentable to customers and meets organisational standards. Print out the menu and attach to your assessment. Submit any research or documentation. all manual or computerised calculations, and the draft and completed table d'hote menu to your assessor