1. Identifying the customer and customer preferences for creating menus. The responses you provide for this question will form the basis of your menus to be planned, costed and evaluated for this assessment.

2.Provide an overview of the customers who frequently visit the restaurant in your workplace.

3.Describe the style of cuisine that is used and the menu type or different menu types which are being used. Provide an overview of which entrées, main courses, desserts and specials are the best sellers and what are the approximate price ranges for these.