Part E: Role play - Seek feedback from Supervisor to determine saleability of dishes Once done with the planning and costing the dishes for the four menu types, you are now required to conduct a meeting with your Supervisor at Green Tree Restaurant, to discuss and evaluate the saleability of proposed dishes. During the meeting, you must: Describe the recipes you have drafted Describe how your recipes fit within the cuisine type (and seasonality, for degustation) Show the restaurant owner the itemised costing of each recipe and sales pricing Explain the rationale of pricing (and cost per person of set recipes) and how they meet the costing principles specified Seek the supervisor's feedback on the recipes you have designed, including feedback on: variety and creativity saleability cost effectiveness suitability to customer profile Make notes on changes to the recipes, if required (based on supervisor's feedback)