Case Scenario: As Manager of the facility who has already conducted feedback sessions with staff on the performance of the twelve new recipes you introduced, you feel it is time to assess the recipes further and take action to revise them so optimum performance is achieved. To supplement your data, you have extracted sales data from the venue's system that shows for the menus and dishes you are focusing on as the basis for revisions: One recipe (to be identified by you) has proven to have a food cost percentage of 43.7% for the month. One recipe (to be identified by you) has sold only 2 serves over the month being considered. One recipe (to be identified by you) has proved extremely popular selling 673 serves with a food cost percentage of 28.9%. Now to convert all this lovely information into new and improved recipes! When completing the Project: