Q.3

Did your menu meet the per day budget of $15 per person per day? What was your final cost per menu?

Q.6

How you will act on feedback, advice and corrective actions discussed in the meeting.

Q.7

Explain how to analyse menu and meal plans success against budget requirements.

Q.11

How you will act on feedback, advice and corrective actions discussed in the meeting.

Q13.

What dishes (if any) had to be modified or changed as a result of your evaluation process

Q14.

Briefly explain how this adjustment to the menu meets the preferences of your customer profile.

Q15.

Summarise the responses and feedback obtained from your evaluation. Include positive, negative and constructive comments made about dishes and the menu by the feedback.