Imagine you are planning a new menu for a restaurant of your choice. Create a target customer profile for that restaurant, note down any food service preferences you will need to consider and use this as guide for planning the dishes for the menu. Prepare the menu and write product descriptions to explain each dish. Next, you should calculate the cost of producing the dishes; calculate mark-ups and set selling prices. Make sure you choose items that have a higher yield and are more profitable for the business. Gather feedback from customers or from your trainer or classmates, listen and respond to their suggestions and ask questions to help inform new menu choices. Identify any unprofitable items and adjust menus to include high yield dishes. Demonstrate that you have the skills listed above and can use computer and software programs to cost and produce menus.