You work in a large resort that caters for a wide range of customers and guests from local, national and international destinations. The resort boasts numerous dining spaces, restaurants and even a hospice where people with various health issues can stay and receive medical treatment as well as special diets necessary to assist with their recovery. The resort is committed to Continuous Improvement and it is part of your job to hold regular meetings with customers and colleagues to get their feedback on the recipes they have been provided with. One method you use to capture this feedback is face-to-face focus groups with guests currently staying at the resort and colleagues who have been cooking and serving your recipes. Over the past couple of weeks, you have rolled out a menu with 8 new recipes on it - all catering to different customer groups you frequently have staying at the resort. You have prepared yourself for the meeting by preparing a series of questions you want to ask and making sure you have all the background information necessary about the recipes so you can respond properly to any questions and input the group might have. You grab your stuff and