VIP DINNER

Starters:

 Garlic Prawns
 Fries
 Bruschetta

Soups:

 Cream of Chicken Soup

 Roasted Tomato Soup

Salads

 Caesar
 Greek

Entrees

 Beef Tenderloin Steak

 BBQ Ribs
 Seared Salmon
 Stuffed Chicken
 Turkey Breast

Desserts

 Banana Split
 Carrot Cheesecake
 Molten Lava
 Tiramisu

Drinks

 Green Tea
 Mint Margarita
 Pina Colada
 Seasonal Juices
 Tropical Blue
Negotiation Activity

Success can be measured by the number of portions ordered. In every successive stage of the meal,
interest of the guest can be gauged by whether people keep ordering the same or more food.

We had to tweak the menu, since we discovered that some people might not be interested in certain
menu items.

We divided the menu into portions, with each member responsible for designing a certain part of it.

There was no leader, everyone contributed on equal levels.

No questions were asked.

No, our aim was to design the menu according to the potential preference of our target audience.

We commenced by throwing names of food and retaining what we thought was suitable. Gradually, the
menu took shape and dishes were replaced by more fancy and delectable cuisines.

We took help from the internet to make sure we did not derail too much. If at any point we thought we
might get sidetracked, we reconfigured and brainstormed using a different category of food items.
There was no hard and fast system.

We used consensus of the group. If the majority agreed an item was appropriate, it was included.

From our limited experience of high end restaurants, we believe the menu will be appropriate towards a
formal setting, with almost all dishes requiring time, attention and craft to fashion, as well as being
delectable you don’t have regularly.