Answer the following question please

Lustration voor onal education & turning occdanny) Task 4 - Student Assessment Instructions: The evidence needed to be provided for assessment For this Assessment Task you will be required to answer fifteen questions on a separate, typed sheet (make sure that your Name, ID, Unit Code and Number, and Assessment Task are included in the Header of your typed Sheet - You will also be required to sign and date each sheet): Question 1. List the market research techniques for sourcing information on food service trends and market preferences. Question 2. List 3 current and 3 emerging food service trends. Question 3. List sources of information on a) market statistics and b) customer profiles and preferences. Question 4. For two service styles, identify the market requirements for each style and the quality expectation of the market that typically use each style. Question 5. Outline the typical customer profile for customers who place orders form a breakfast menu at a cafe located in Melbourne's Central Business District. Question 6. You are considering establishing a cafe located in Melbourne's Central Business District. Outline your competitor's current product and services for Breakfast service. Question 7. Most Hospitality businesses when establishing the financial operating cost for their business (in their budget) usually set what percentage (%) for their food cost. Question 8. Outline the methods and formulas for calculating portion yields and costs from raw ingredients relating to a) butchers' test b) standard measures c) standard yield tests. Question 9. Most hospitality businesses establish a profit margin and mark up rates for product and services that they offer to their customers. Identify what they generally are, for most Hospitality businesses. Question 10. List the types and styles of menus used in fast food outlets. Question 11. Identify the influence of seasonal products and commodities on the content of menus. Question 12. Identify the naming conventions and culinary terms for two types of cuisines. Question 13. Most Hospitality businesses when presenting menus to their customers normally follow a standard format. List the formats for two different menu styles. Question 14. List 3 methods of assessing the popularity of menu items. Question 15. Identify a method of analysing sales mix and profit performance of menu items. (Reminder - you will need to identify your source as part of your answer) Your Assessor will use the Knowledge Evidence Checklist - Assessment Task 4 - to ensure that you have completed all the assessment requirements for this Assessment Task