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

Provide an overview of the customers who frequent the restaurant in your workplace. 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 entres, main courses, desserts and specials are the best sellers and what are the approximate price ranges for these.

Type of customers - Provide a description (How much are you expecting them to spend?)

Cuisine style(s) used in the establishment (Average check per person)

Menu Types used in the establishment

Best selling menu items

Example

Cost

Bread/ starter

Entre

Soup

Main

Dessert

Special/Other