With an assigned group, you will create a three-course Upscale Fine Dining menu with the following:

Two choices for the appetizer

Three choices for the entre

Two choices for dessert

The assignment will include a complete and well-presented menu that could be used in a restaurant setting. The content of the menu should be well balanced and nutritional aspects should be considered. Menu descriptions should be short, but precise, by naming the important components of each course.

Use the costing sheet to price out the recipe for your chosen dishes using the inventory provided to help you. If you cannot find something, you would like to use the inventory sheet you can look it up on the internet Calculate the cost of each recipe item including the spice factor 2.5%. The food cost for each menu item should be between 20 35%.

After costing all dishes on your menu, please calculate the total selling price for the Table Dhote menu using the most expensive dish from each of the courses. Please use the food cost percentage method to calculate the cost of the menu and consider competition-selling price to guide you.