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          courses of a light 3 course lunch menu themed to the Southwest |  - The chef should 
      focus on seasonality, availability, freshness, cost, and customer 
      expectations for the season. An example would be serving game, pumpkin, 
      and root vegetables in the fall.Time of Year
 
 The Occasion - Is this a formal or informal event? What will the 
      guests' expectations be? One would have a different expectation for a menu 
      on New Year's Eve versus the 4th of July.
 
 Time of Day - The portion size, length of meal, and service and 
      complexity of the menu are often different from lunch to dinner.
 
 Location - The actual geographic area and the location of the party 
      itself has a bearing upon the menu selection. The geographic area dictates 
      the availability of products, climate, and, in some cases, the level of 
      formality. The location of the party, meaning indoors or outdoors, or the 
      theme of the venue will determine the formality of the dress as well as 
      the meal, equipment available to execute the menu, and overall guest 
      expectations.
 
 Number of Guests - What may be properly executed for a party of 15 
      is, in most cases, different than what can be executed for a party of 100. 
      Food such as soufflés that may work well for a small party should not 
      usually be considered for larger parties.g
 Guest Profile - What is the level of sophistication? To what degree 
      will the guests feel comfortable with formality? What are their likes and 
      dislikes?
 Budget 
      - This, of course, quickly dictates service style and menu composition. 
      The guest check average your customers are comfortable paying or the 
      amount budgeted for the food and beverage portion of a party is necessary 
      information before planning begins.
 
 Once you have thoroughly addressed these considerations, serious planning 
      may begin. For our purposes here, we will focus on course meals, which are 
      sometimes referred to as gastronomic, as they require extensive planning 
      in selecting the menu to create the desired experience for guests. This is 
      as opposed to the creation of an a la carte menu, which allows guests the 
      freedom to design their own experience. The menu logic of each remains the 
      same in either case.
 
        
        
                    
        
          
          
          
         
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