For the hospitality venue where you work, or another venue to be approved in advance by your Assessor, you have just taken on the role of Restaurant and Function Manager. Management have sacked the previous Manager because they were unimpressed with decreasing patronage and falling sales over the past 6 to 9 months, and unhappy about unacceptable and rising food cost percentages. They want you to fix both these problems as well as address comments they have heard regarding the lack of choice on the menus. To address the problems, they have directed you to undertake some market research to identify and evaluate the food preferences of the customers that currently use that facility