This assessment task requires the student to design the following profitable menus for all types of cuisines and food service styles. la carte Buffet Degustation Set or table d'hte This includes: Sourcing and evaluating information on current and emerging food service trends, customer preferences and target markets and using to inform menu design. Developing the different menu types demostrating: o Current and emerging food service trends o Methods and formulas for calculating portion yields and costs from raw ingredients o Desired profit margins and mark-up procedures o Summary of menu costings