F. Finalise the standard recipe cards for each dish and cost each dish. The food cost for this buffet must not exceed 30%. The cost per person need to fit the profile of your establishment you have identified in Question 1 of this assessment. G. Identify the dishes that feature best in terms of profitability. H. Write the menu using an attractive font of your choice, no smaller than size 12. Ensure each dish is described accurately and in an appealing manner, and true in its features and ingredients Use correct culinary terms, language and grammar relevant to the style of cuisine I. Once implemented, obtain feedback for the success of the menu using a methods outlined in the task section above and attach the feedback to this assessment marked "Menu 2" J. Which dishes were most popular? Which dishes would you remove from the buffet in future - for which reasons?