Create a theme for the dinner and an appropriate Service Style Design a Dinner menu for the Awards ceremony Ensure that Two (2) different ethnic meals are included. Ensure a Vegetarian option is included. The menu must meet the recommended food intake according to the different food groups. Prepare a costing for the Menu to be sent to the Awards Dinner Committee. Prepare a Recipe card for one (1) protein and one (1) carbohydrate item on the menu. Select and justify the appropriate food service types to be used for the function. Design the Organizational Charts to be used for the function Create a work schedule/ flow chart to be used for the function. Create an appropriate budget for the event.

You are the Event/ Catering company that received a favorable offer to prepare a Proposal to cater to the Governor-General and Two Hundred (200) guests at the Annual Governor General’s Award Dinner to be held on April 30, 2024. The committee has invited you to complete and submit the items below for consideration. You are required to: Create a theme for the dinner and an appropriate Service Style Design a Dinner menu for the Awards ceremony Ensure that Two (2) different ethnic meals are included. Ensure a Vegetarian option is included. The menu must meet the recommended food intake according to the different food groups. Prepare a costing for the Menu to be sent to the Awards Dinner Committee. Prepare a Recipe card for one (1) protein and one (1) carbohydrate item on the menu. Select and justify the appropriate food service types to be used for the function. Design the Organizational Charts to be used for the function Create a work schedule/ flow chart to be used for the function. Create an appropriate budget for the event.

Outline the importance of having a menu in your food service organization

You were recently employed as a Sous Chef.  The supervisor has requested your assistance in re-defining the café’s menu. Relate FIVE (5) factors you would consider when planning the menu that could affect the food service operation.

A list with what needs to be improved, relating to the dining experience of that day can be compiled and can be used by staff to better their service the following day.TRUEFALSE

Grade 9Marks: 20General Instructions: The Project will be considered as a part of the upcoming SummativeAssessment – 1 Examination. Total Marks for the Project will be out of 20. The deadline for submission will be on or before 6th November 2023.Topic: Design a Menu! Write a descriptive paragraph about a newrestaurant using sensory details in about 100-150 words. Consider what you see, the sounds thatsurround you, what you smell and taste, andhow it feels to be in this place. Design a Menu Card for this restaurant in anA4 Sheet / Cut Chart. Describe the food items using figurativelanguage.Rubric for Descriptive Writing Total Marks: 204- Excellent 3- Very Good 2-Satisfactory 1-Needs ImprovementIdeas *“paints a picture”for the reader*well-focused on thetopic*clear ideas are well-supported withinteresting and vividdetails*creates some clearimages for thereader*focused on the topic*ideas are well-supported withdetails*sometimesstrays from thetopic*ideas are notwell-developed*more details areneeded*poorly focused on thetopic*ideas are unclear*few details are givenOrganization *well-focused on thetopic*logical organization*excellenttransitions*easy to follow*generally focusedon the topic*some lapses inorganization*some transitions*usually easy tofollow*somewhatfocused on thetopic*poororganization*few transitions*difficult to follow*not focused on thetopic*no clear organization*no transitions*difficult to impossibleto followIntroduction Introductoryparagraph clearlystates subject ofessay and capturesreader's attention.Introductoryparagraph statessubject of essay butis not particularlyinviting to the reader.Introductoryparagraphattempts to statesubject of essaybut does notcapture reader'sattention.No attempt is made tostate the subject ofthe essay in anintroductoryparagraph.Word Choice *precise, vivid andinteresting wordchoices*wide variety ofword choices*fairly precise,interesting andsomewhat variedword choices*wording could bemore specific*vague, mundaneword choices*wording issometimesrepetitive*more descriptivewords are needed*very limited wordchoices*wording is bland andnot descriptiveSensoryDetailEssay includesdetails that appealto at least three ofthe five senses(taste, touch, sound,sight, smell).Includes details thatappeal to fewer thanthree of the fivesenses.Includes detailsthat appeal toonly one of thefive senses.Includes no detailsthat appeal to one ofthe five senses.