This assessment focus on your ability to review, evaluate and improve your menus Part 1. You are to develop a customer survey instrument that will allow you to gain feedback on your menu inclusions. Think about the type of information that you can obtain from your potential customers and how this information can help you in your final menu design. (Tip: your feedback should look at customer perceptions. Customers should not be involved in technical menu items such as costings, yield portions, profit margins, production controls, production schedules, etc) Part 2. Once you have developed your customer survey, you are to implement it. This requires you to approach at least 5 people (for menus 1, 4, 5 and 7) and obtain feedback on the suitability of your chosen menu items and associated prices. You may need to contextualise the feedback form for some dish types to ensure you obtain appropriate data. (Tip: you will have to explain the dish type and context to each customer before showing them your menu. This will help ensure your feedback is appropriate)