The tactic is that the menu is updated regularly to reflect seasonal ingredients and current food trends. This allows students to participate in HFTM projects, allowing them to gain hands-on experience in menu planning and development. This is short-term. The teachers are Monika and Mark. This is that improving the student-run restaurat Pj's at the university of guelph. discussion the implemetation and explain who, what, why, when, where, and how