Scenario - Developing menus You are the Food and Beverage manager at The Righteous Inn. The Righteous Inn is a successful and popular hotel complex that offers bars, accommodation, food and a bottle shop. It is situated in the city or town where you live or are studying. As part of the property's re-branding, its increased focus on food and the targeting of new markets, Management has asked you to develop four (4) new menus making sure each of these menus accommodates nominated general and specific requirements as identified below. You have been asked to develop: An la carte menu A buffet menu A degustation menu A table d'hte menu. General requirements Management has insisted that all the menus you develop meet the following conditions: The courses on all menus are logically sequenced according to traditional menu design and customer expectations All dishes listed must be positioned under their correct course All menus contain a balanced variety of dishes in terms of cookery methods used, primary ingredients, tastes, colours and textures All menus must be developed to accommodate the limitation that while Kitchen staff have good basic cooking skills but do