2. Menu Sequence PRICING & DESIGNING THE MENU According to western countries and based on the French food culture, a meal include the following courses (maximum 8): 1) cold appetizer 2) soup 3) hot appetizers to 4) Fish 5) Sherbet (which is a water ice) 6) Main Course or Entrée 7) Cheese and 8) Dessert. An “À la Carte” or “Table d’Hôte” menu can follow this meal progression.

3. Menu Item Placement PRICING & DESIGNING THE MENU COLD APPETIZERS Slices Tomatoes with Anchovies Avocado with Grapefruit Shrimp Salad with Calypso sauce Spinach Salad Ceasars Salad P 4.50 6.95 9.50 6.95 5.95 PP P Highest selection rate Lowest selection rate Highest selection rate MAIN COURSES Blackened Red Snapper White Sea Bass Chicken Breast Oskar Sand Dabs Meuniere Tiger Prawns Dijon Saute Fettuccini Alfredo Swordish Pacifica P 12.50 14.95 17.95 21.50 19.95 17.50 13.95 12.95 PP P Highest profit Lowest profit Highest profit

4. Non-alcoholic cold beverages Spring water Mineral waters Fruit juices – Fresh fruit juices Cocktails Milk Aromatic beverages

5. Non-alcoholic hot beverages Turkish coffee Espresso - Ristretto - Cappucino Filter coffee and Nescafe (should not be served in luxury restaurant) Milk - Hot chocolate Tea options

6. Alcoholic beverages Wine (1. white 2. red 3. rosé. 4. sweet wine 5. sparkling wine / Champagne) Beers (Blond / Dark -Light / Normal / Strong – Bottled / Draught) Aperitif (Bitters / Vermouth / Anised) Distilled beverages (brandy) Liqueurs Cocktails

7. Wine cellarage A subterranean northerly aspect is ideal Excessive temperature variation shoul be avoided (7-12,5o) Humidity 55% to 70% Unwanted odours should be avoided Lighting should be avoided Wine should be stored on their sides Cellars should be locked