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I am a Master's degree holder in Marine Engineering from the University of Strathclyde. My knowledge has helped many college students in submitting effective assignments, dissertations, theses, reports, research papers, terms papers, and so on. I can proficiently write in any referencing and citation style. My research about Marine Heat Engine and Air Conditioning was awarded a distinction and I also have particular strengths in Marine Internal Combustion Engine. My work experience expands across more than seven years during which I have covered topics such as Computational Mathematics, Ship Structure and Construction, Marine Boiler Steam Engineering, Marine Heat Engine and Air Conditioning, Material Science, Ship Fire Prevention and Control, Naval Architecture, Marine Internal Combustion Engine, Marine Auxillary Machines, Maritime Conventions, Applied Thermodynamics, Fluid Mechanics, Seamanship and several others as well. I enjoy poetry writing in my spare time as I find it therapeutic and relaxing.

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    Commercial Cookery

    Introduction

    Commercial cookery is a process of preparing food for consumption of general public. It includes three categories i.e. quick service, full service and non-commercial (Walsh and Walsh, 2015). In this report, the chosen restaurant here is Black Hide Steakhouse, which is located on Caxton Street Brisbane. This report is based on developing an effective menu for a restaurant in accordance with their potential customer's profile. In addition to this, to identify the dishes which maximises profitability of restaurant. Along with this, it also gives emphasis on the overall food cost as per the sales figures in order to increase customer reach of an restaurant.

    Types of customers

    Family: Customers who visits restaurants with their family member are considered as family oriented customers. These customers often desires to visit decent place where they can spend quality time with family members.

    Cuisine Styles used in establishment

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