A. Plan a cyclical menu to run over 1 week, lunch or dinner to cater for participants of a 1 week HACCP seminar with a company next door. The menu must include 3 courses at a set price of $25.00 per person and a food cost not exceeding 32%. The seminar is of a duration of 1 week Monday to Friday and is held consecutively over 2 months. B. The dishes must provide a balanced variety on offer and within the courses offered including the following: O colours o cooking methods o delicacies o flavours o nutritional values O presentation o seasonally available ingredients O tastes O textures. C. Draft ideas for each of the dishes listed in A., present these to your chef/colleagues or trainer and obtain feedback. Document what the feedback entailed and what you will change as a result. Attach this draft and comments to this assessment marked "Menu 3" D. Establish standard recipe cards for each dish, listing the ingredients and required quantities and cost these to meet the required margins set out in A. E. Establish a yield test sheet for all ingredients, using the attached template "Yields" and calculate the net yields, and net costs.