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Topic:Le Cinq https://www.fourseasons.com/paris/dining/restauran…
Due date: April 10 2024
First Meetup: Before April 3/4
All sources should be cited using APA format in-text citations and a “References” slide at the end of the deck. Please note that Wikipedia is not an acceptable source to cite for a research report.
Restaurant Description
- Detailed introduction of the restaurant and its history, initiate interest of reader
Explain the background and history of the dining establishment to which the menu belongs, including any historically significant details about the restaurant owner, operator, chef etc. Examine any relevance/influence the establishment or chef/operator has in modern dining and today’s restaurant industry.
Historical Menu
- Description of the historical menu and the link with the restaurant philosophy, history and the restaurant category is established, coherent and clear
- Describe the historical menu. What type of menu is it (prix fixe, a la carte, etc.)? How is it organized? Discuss any layout or design elements that stand out to you and their relevance to the type of establishment to which this menu belongs. As appropriate, draw from the class material on menu development and design. Include one or more images of the historical menu as figures in the deck. Follow the best business computing practices.
Please answer in short paragraph, plus in point form for the presentation slides.
ATTACHED BELOW: menu from 1965