6. What elements might you consider when evaluating the food service preferences of target markets to create menus to meet market needs and preferences? List five (5). 7. When developing menus to provide balanced variety of dishes for the style of cuisine, what options should you include? 8. Outline the typical sequencing of menu items. 9. Identify four (4) examples of operational constraints that may apply to menus. 10. Why is it important to itemise proposed components of included dishes