STEPS TO TAKE 1. Access and review the spreadsheet document on evaluating dish profitability completed in Workplace Assessment Task 2. 2. Consult at least at two stakeholders to identify the following: Feedback on saleability of each dish, including: o At least two unprofitable dishes Recommendation on changes to be made to each dish to improve yield Stakeholders refer to colleagues and supervisors in the organisation. 3. Adjust recipes based on recommendation identified Use your organisation's template for adjusting dish recipes. You may also use the Dish Recipe Adjustment template provided along with this workbook