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Successful completion of this unit requires that you demonstrate your skills and knowledge by evaluating the needs of customers and developing and costing eight menus

Successful completion of this unit requires that you demonstrate your skills and knowledge by evaluating the needs of customers and developing and costing eight menus of differing styles to meet those needs. The styles of menus which you must develop are:

la carte, buffet, cyclical, degustation

ethnic

set

table d'hote

seasonal.

You are also required to gather feedback from the customers on the success of those menus.

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