How is your menu and recipe good for the clients,foodservice staff, and administration of the institution?

Develop menu for food service operation of your choice that includes 1 amuse Boucher, 3 appetizers, 3 entrees, and 2 desserts. Menu items should be creative accurately reflect the personality of your foodservice operation of choice. Menu items should also include a brief description of the completed dish( accompaniments, sauses,dressings,sides,etc).
Develop an original, standardized recipe for ONE of the menu items.Submit your written recipe.
Scale the recipe for 1 portion and also 50.
Cost the recipe backed on FreshDirect,or another approved source,using bulk quantity when possible.Determine food cost and selling price. Explain and justify the menu price.
Write out a requisition for one additional menu item.
What audience did you create this menu and recipe for(specify what kind of food service you choose and why?)
How is your menu and recipe good for the clients,foodservice staff, and administration of the institution? How did you take into account the needs of all stakeholders?
How does your menu and recipe meet the nutritional or health standards for your institutions? Be specific.
What other factors did you take into consideration when creating your menu and recipe?
What are the systems you would use to make/serve these recipes for 50 heads in a way that maintains quality? Walk us through the production steps from ordering through service.
Please follow instruction and answer all requirements. Be clear and specific.

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