Tourism and 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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