Homework answers / question archive / Q1-What changes did you have to nake to your draft menu and recipes to ensure you met the conference centre's SFC % for buffet menus?   Q2-Choose on dish that is not within the current menu price range

Q1-What changes did you have to nake to your draft menu and recipes to ensure you met the conference centre's SFC % for buffet menus?   Q2-Choose on dish that is not within the current menu price range

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Q1-What changes did you have to nake to your draft menu and recipes to ensure you met the conference centre's SFC % for buffet menus?

Q2-Choose on dish that is not within the current menu price range. Describe any changes you can make to the recpipe and its ingredients to ensure the dish 's selling price is within the business' s current price range while stoll maximising profitability