Apply the principles of menu planning to construct a $7-$day menu service meals$/$day$.$ Menu needs to be in a table form.Assignment details:Students are to design a menu for Senior Management Dining Kitchen for $1$ week$1.$ The menu should include a breakfast, lunch, and dinner menu and mid$-$night snack for each of the seven days$\mathrm{.}2.$ A minimum of $2$ main food items are to be included on each breakfast menu, and lunch and dinner menus respectively. For the midnight menu mix of vegetarian and non$-$vegetarian snacks$\mathrm{.}3.$ Choice of fruits & juices is required for breakfast$4.$ Choice of sides like starch, vegetables, and carbohydrates must be offered for lunch & dinner. For the midnight menu give employees choice of vegetarian, non$-$vegetarian and dessert$\mathrm{.}5.$ Name the Senior Management Dining Room; design the menu in a manner that is ready to be presented it to Food Committee which comprises of Management and employees$\mathrm{.}6.$ Include a section describing how your menu looks to be diverse and multi$-$cultural at the same time$\mathrm{.}7.$ Your menu must reflect how you intend to encompass the taste of your diverse employee group.