Commercial Cookery Project: Analyzing and Designing Diverse Menus

This commercial cookery project presents seven different menu designs, each tailored to a specific theme or event. The project includes an a la carte menu, a buffet menu for a wedding, a 3-course cyclical menu, a degustation menu, an ethnic (Chinese) menu, a set menu for a school canteen, and a summer fruit menu. Each menu includes detailed descriptions of dishes, categorized by course, and highlights aspects like standard recipe cards, yield tests, profitability considerations, customer feedback, and suggestions for future improvements. The project offers a comprehensive overview of menu planning, design, and adaptation to diverse culinary contexts and customer preferences, providing valuable insights into the practical aspects of commercial cookery.