1.Open the document WRD-SUP8-Catering-Data-v1.0 file provided by your instructor

2.Save the document as WRD-SUP8-Catering-Data-v1.0-Your Name.

3.Change the page orientation to landscape.

4.Change all four margins to 0.6".

5.Format the document to be 3 columns of equal width.

6.Insert a Next Page section break before the heading Catering Services.

7.Change the Page Color to a colour of your choice.

On Page 1

8.Insert column breaks before the heading Sample Tuscan Banquet Menu and before the heading Sample Indian Banquet Menu.

9.Change the column spacing to 0.4" and add lines between the columns.

10.Select and Center the text within the columns.

11.Double click in the header area.Choose to have a Different First Page for Headers and Footers. Type the following text in the First Page Header area:Call for custom menus designed to your taste and budget.

12.Center the text horizontally in the Header, change the font to 20 point Papyrus, change the font colour to Blue Accent 1.Close the headers and footers.

On Page 2

13.Insert a column break before the text Your Name.Press Enter several times to move the contact information to the bottom half of the second column.

14.Replace the text Your Name with your real first and last name.

15.Insert a column break after the telephone number in the contact information at the bottom of the second column.

16.In the third column, type Chef's Table Catering.Press Enter 12 times, then type Complete catering services available for all types of events.Menus and estimates provided upon request.

17.Apply the No Spacing style to all of the text in the third column.

18.Change the font of the text Chef's Table Catering to Papyrus, 30 point.Bold the text.

19.Change the font of the remaining text in column 3 to Papyrus, 12 point

20.Center all of the text in the third column horizontally.

21.In the third blank line below Chef's Table Catering insert a graphic.(Search for Catering in the ClipArt organizer and choose an appropriate graphic).Set the height and width of the graphic to be 2" each.You may have to uncheck Lock Aspect Ratio.

22.Insert an appropriate graphic of your choice below the text weather permitting at the bottom of the first column.Apply Square Text Wrapping and resize the graphic to a height of 2" and width of 2".Apply the Drop Shadow Rectangle picture style to the graphic.

23.Double-click in the footer area of the second page.Key the text Menus valid as of:

24.Insert a Date Field after the text in the footer.Keep the default date format.

25.Save the file.

Sample Thai Banquet Menu

Appetizers

Spring Rolls with cellophane noodles and dipping sauce

Royal Crab Cakes with piquant dipping sauce

Grilled Chicken and Shrimp Satay with curried peanut sauce, chili garlic sauce, and spicy cucumber relish

Entres

Whole Charcoal Roasted Salmon with Green Curry

Salmon marinated in a mild green curry sauce and gently baked in a charcoal fired oven.

Bangkok Grilled Chicken

Chicken marinated in a mild coconut, garlic, and spice mixture, and quickly grilled over charcoal.

Served with hot & sour sauce.

Pad Thai

The quintessential Thai noodle dish, with shrimp, chicken, tofu, bean sprouts, and roasted peanuts. Served with cucumber relish and chili sauce.

Green Mango Salad with emerald mint dressing on a bed of mixed greens

Coffee, Tea, Thai Tea, or Chai

Sample Tuscan Banquet Menu

Appetizers

Potato slices with Crme Fraiche

and Red & Black Caviar

Fresh Figs with Goat Cheese and Prosciutto

Grilled Spicy Shrimp Brochette

Entres

Chilled Braised Salmon Layered with

Glazed Sliced Cucumbers

Salmon poached in a court bouillon, then chilled and layered with thinly sliced cucumbers.

Tuscan Style Grilled Butterflied Leg of Lamb

Lamb marinated in garlic, olive oil, herbs, and spices,

and then charcoal grilled.

Roast Quail Stuffed

Roasted quail, stuffed with wild rice, pate de foie gras, mushrooms, herbs, and brandy, and

served with grappa and white wine sauce.

Grilled Vegetables

Red new potatoes, onions, carrots, eggplant, zucchini, and squash.

Green Salad

Coffee, Tea, or Chai

Sample Indian Banquet Menu

Appetizers

Shrimp Fritters with tomato relish

Cheese Platter and Fresh Breads

Samosas with tamarind sauce

Entre - Mixed Grill

Indian Lamb & Beef Kebab, Tandoori Chicken Tikka, and Smoked Salmon Fillet

Traditional Indian marinades of fresh spices, mint, and yogurt are used to marinade the lamb, beef, and chicken. The salmon is marinated and then lightly smoked with apple wood.

Saffron Rice

Decorated with sauted peaches, almonds,

and pistachios.

Tomato, Mint, and Coconut Chutneys

Cucumber Yogurt Raita

Poori

Deep fried whole wheat puffy bread

Green Salad

Coffee, Tea, or Indian Chai

Catering Services

Sample Banquet Menus and Buffet Pricing

Food: $40 per person, plus delivery and gratuity.

Bookings: Deposit of fifty percent of food cost due at time of booking. Balance due upon delivery. Deposit is non-refundable in case of cancellation.

Service: $20 per hour, per staff member for set-up of buffet, dining tables, and bar; buffet service or full table service; and clean-up.

Equipment: Rentals available.

Additional Venues: An elegant banquet room for up to 140 persons is available for rent. Our outdoor patio overlooking the river can seat 55, open or tented and weather permitting.

Your Name, Owner

Chef's Table Catering

White Horse, Yukon Territory

www.chefstable.ca

Tel: 867-555-4783