This Activity forms the basis of this Project for Parts 1 and 2 and the Role Play. You are required to complete your written report (template provided below) that proves you have identified and evaluated the food preferences of customer groups with differing characteristics so you can use this information to inform future recipe planning decisions. To do this you are required to: • Read the Scenario below and use it as the basis for your Project. • Provide a comprehensive description of the dining facility that is the focus for this Activity - see Scenario below. • Identify and describe three (3) different customer groups that currently use the dining facility - such as, but not limited to, businesspeople, athletes, children, young people, older people, international tourists, people from a certain socio-economic group or people from a certain cultural or religious group. • Apply two (2) methods of capturing information on the food preferences of the groups you have identified. Use the information supplied by the management which is sales data gathered from current customers and surveys - see below • Provide evidence, and the results of, research undertaken with each of the three customer groups to capture their food preferences using the below templates. Identify and evaluate the food preferences of the three customer groups so you can use this information to inform future menu planning decisions.