Hospitality
Section 1
Describe the principles of ‘ good menu design ‘ from a customer and managerial perspective with reference to academic theory.

Section 2
Select a menu ( one starter, one main course, one dessert) from the Culinary Arts Studio menu pack and provide a nutritional breakdown of the menu. Interpret this with reference to the recommendations from the COMA report of1991 (The Dietary Values for Food Energy and Nutrition for the UK.) as if you were the diner.

Section 3
Obtain a menu from a local dining establishment (not fast food or take away). Using the knowledge gained from sections one and two above, apply the principles of good menu design and nutritional awareness to this menu.

In section 2, using the menu in the additional materials. Using “Cauliflower soup” be the starter, using “Escalope of chicken with rocket, sage and lemon” be the main course and using “Sticky Ginger puddings with brandy sauce” be the dessert.

In section 3, please select by your own ( better is the popular restaurant in UK, and newest)

http://www.sacn.gov.uk/pdfs/sacn_dietary_reference_values_for_energy.pdf [Accessed 14 Feb 20 this is the COMA report of1991 (The Dietary Values for Food Energy and Nutrition for the UK.)

and use
Cousins, J., Foskett, D., and Gillespie, C. (2002) Food and Beverage Management (3rd edition), London: Longman.
Beverage Management (5th edition), Oxford: Butterworth Heinemann.
Lillicrap, D., and Cousins, J. (2010) Food and Beverage Service. (8th edition), London: Hodder and Stoughton.

be the reference.

Hospitality
Section 1
Describe the principles of ‘ good menu design ‘ from a customer and managerial perspective with reference to academic theory.

Section 2
Select a menu ( one starter, one main course, one dessert) from the Culinary Arts Studio menu pack and provide a nutritional breakdown of the menu. Interpret this with reference to the recommendations from the COMA report of1991 (The Dietary Values for Food Energy and Nutrition for the UK.) as if you were the diner.

Section 3
Obtain a menu from a local dining establishment (not fast food or take away). Using the knowledge gained from sections one and two above, apply the principles of good menu design and nutritional awareness to this menu.

In section 2, using the menu in the additional materials. Using “Cauliflower soup” be the starter, using “Escalope of chicken with rocket, sage and lemon” be the main course and using “Sticky Ginger puddings with brandy sauce” be the dessert.

In section 3, please select by your own ( better is the popular restaurant in UK, and newest)

http://www.sacn.gov.uk/pdfs/sacn_dietary_reference_values_for_energy.pdf [Accessed 14 Feb 20 this is the COMA report of1991 (The Dietary Values for Food Energy and Nutrition for the UK.)

and use
Cousins, J., Foskett, D., and Gillespie, C. (2002) Food and Beverage Management (3rd edition), London: Longman.
Beverage Management (5th edition), Oxford: Butterworth Heinemann.
Lillicrap, D., and Cousins, J. (2010) Food and Beverage Service. (8th edition), London: Hodder and Stoughton.

be the reference.