1a.If you are using our sample The Olympic Mediterranean Grill as your menu to make your project, please download and review the following:

https://s3.amazonaws.com/ecornell/content/SHA/SHA602/Course+Project/SHA602+Olymic+Med+Grill+Initial+Menu.pdf

https://s3.amazonaws.com/ecornell/content/SHA/SHA602/Course%20Project/SHA602_olympic-med-grill-description.pdf

Assess how your menu content aligns with your concept. Identify any aspects of your menu (size, categories, specific menu items,) that are not consistent with your concept. Explain and make suggestions for changes.

3. Assess your menu's alignment with your resources (staff, equipment, facilities). Identify any aspects of your menu (size, complexity, cycle time, specific items) that may be challenging to deliver consistently based on your resources. Explain why they may be challenging (under what circumstances) and what changes could be made to align your menu with your resources.

Describe any non-financial business goals (community involvement, environmental sustainability, use of local products, etc.) that are important to your organization. Assess whether your menu is in alignment and effectively communicating what is important to your operation.

everything should be through those 2 PDF please I need it urgent