This assignment is divided into 3 tasks. First we have to design a restaurant a la carte menu. The place of the restaurant, ingredients which should be in the menu will be given.. Second we have to do a costing template for the menu items. Template will be given.. Third we have to write a justification report for the menu. All the necessary information are attached Case study is all about what type of a business it should be, the location etc. So the meni should align to all the requirements in there.. HOS701 basket of goods show what are the compulsory items that should be in the menu. Kangaroo, Prawns, Duck, Mushroom, fingerlime and any fruit. So these should definitely be in the menu. You can add some more items to the menu as well. But it should be a 1 page simple menu with entree, mains & desserts. 2 excel sheets are for the recipe costing. You can find all the raw items and costs from the other excel sheet, that will be using for the food items. Please double check the formulas in recipe costing template Lastly for the justification report, there os the marking rubric. Please do accordingly. The justification report should only be 1400 words. APA 6th generation referencing. The screenshot shows what factors should be discussed in the feasibility study

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