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Set degustation menu to be served for lunch

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Reference no: EM133032765

Case study: Degustation Menu

You work in a conference centre and a large national corporation is holding their annual management event at your venue soon. The first day is allocated to a full-day board of directors and executive management meeting. The event organiser has asked for a set degustation menu to be served for lunch.

Their brief includes the following requests.

  • Eight courses.
  • At least 70 to 80% of courses to be savoury with the balance sweet, dessert-style dishes.
  • At least four meat-based dishes in the savoury courses.
  • A consistent theme to the menu - preferably dishes that reflect a style of cuisine or country.
  • Dishes are not to be heavily spiced, for example, extensive use of hot chillies.
  • Each course is to be served on platters with four portions on each platter. Diners will serve themselves a portion from the platter.

Searching in www.taste.com.au make a list of 8 dishes that are suitable for a degustation menu (all the choices must come from a single cuisine. eg: Asian, Italian, French...)

Reference no: EM133032765

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