To do this you are required to: Read the Scenario below and use it as the basis for your Project. Describe the organisational service style and cuisine. Plan recipes for three (3) complete dishes from four (4) of the following types of menus: o A la carte. o Buffet. o Cyclical. o Degustation. o Set or Table d'hte. Each recipe is to be created in a recipe card spreadsheet, and must account for the following calculations: o Recipe method. o Portion size. o Recipe ingredients, including units of measure. o Recipe description. o Required equipment. o Food cost percentage. o GST