Hospitality
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Practical case studies
Your establishment serves a ‘nicoise style’ salad with the option of tuna, swordfish or seared atlantic salmon. You are required to describe the ingredients for the base salad and a suitable dressing. You are required to select and prepare all ingredients for the base salad. Prepare a suitable dressing for this.
As a promotional exercise, your establishment is preparing
to hold a cocktail party. There are 120 invited guests and
the menu will consist of finger food. This finger food will
be derived from dishes that currently appear as main course
items on your daily menu. Look at the menu at Pavilion in the Park 
select one dish and
scale it down to finger food proportions. You will need to
take into account the need for portion control, the use of a
base, and any glaze or garnish to finish and best represent
this dish.
You will need to prepare approximately two pieces per
person.
Your establishment uses an egg-based mayonnaise for a variety of dressings. You are required to prepare one litre of mayonnaise, describe the ingredients you need to select to construct a suitable dressing for a Caesar style salad.
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