Develop and cost SIX (6) different menu options Using the worksheets provided you will need to: * Plan 1 menu for each type listed below: 0 A la Carte o Degustation o Set Table d'hote o Seasonal 0 Buffet Breakdown the recipes for each menu for costing Decide on the profit margin required for the Venue Then calculate the costs to provide the full menu for 80 people including the profit margin * Present the menus in a professional, elegant design for consideration by the couple "Insert the FINAL menus as additional pages to the template for grading" INSERT YOUR COSTING AND PRICING (In a per person format) FOR EACH MENU (NOT MEALS) BELOW: BUFFET: SET: SEASONAL: ALA CARTE: DEGUSTATION: TABLE D'HOTE