[Hint - Look at the diagram and remember the general pattern. Then glance through the list trying to see what fits where. Fill in the spaces to complete the diagram. This is more an information searching and organising exercise than a reading one.]

Wilhelm Braun trained in Berlin and is in charge of the European meat dishes section of the menu. He offers steaks, pork chops, roast lamb, a lot of chicken choices, duck leg and a range of fine German sausages.

Giovanna Corti, from Rome, is part of the European team. She is our Queen of pasta, which is all freshly made and served with excellent sauces. Giovanna recommends the spaghetti and says the macaroni is very popular.

Sophie Dubois is in charge of the soups and sandwiches selection. Traditional soups are available with sandwiches made with newly baked French bread with many sensational fillings.

Serena Feng, an American-born Chinese, takes care of the mouth-watering Western part of China section of the menu. There are lots of spicy dishes from Sichuan province.

Maneeka Ghosh is very proud of the exquisite vegetarian dishes she has put together to represent this part of our Indian selection.

Ho Wing-fat has worked in many of the best Hong Kong hotels and is recognised as a master of Cantonese food. The wonderful flavours of fresh fish, prawns, vegetables and pork are fully represented here.

Whitney Jones has won many prizes for her baked goods. Her part of the desserts menu is filled with pies, pastries and cakes that will make you forget how full you are and ask for more!

Arturo Medem has brought his experience in many fine European restaurants to create a wonderful assortment of seafood. All the fish comes fresh from the boat every morning. Arturo cooks as lightly as possible to keep that fresh-from-the-sea taste.

Melanie Norris from the United States offers a healthy alternative. Her salads are creative and exciting with many new ingredients. Weight-watchers can turn straight to her section and enjoy the possibilities.

Rose O' Neill trained in Italy, but is keen to make use of fruit from around the world in creating ice creams and sorbets. A visit to the restaurant is not complete without something from her page of Frozen Desserts.

Luigi Pertile, from Naples - where else? - simply produces the perfect pizzas. Just see the range of toppings you can have!

Oraphan Sitthikul adds spice to the Asian menu. Although it is not a very long list, you will find classic dishes from Thailand here.

May Chan is the Executive Chef who oversees everything in the restaurant, whether Asian or European. Her attention to detail and concern for her customers is clear everywhere you look.

Ravi Varma completes the menu from India with our range of meat dishes, including lamb from the north, seafood from the south and some amazing curry.

Yuki Yamato from Osaka oversees our selection of the best of Japanese food. Visitors from Japan come straight to us for an authentic taste of home.

Zhang Wang has recently joined us and added an important new Northern section to our Chinese food. The noodles and breads of the north and speciality Beijing Duck are perfect for cooler weather.

Answers

1. *Asian, 2. European, 3. China, 4. Japan, 5. Thailand, 6. India, 7. salads, 8. Cantonese, 9. vegetarian, 10. pasta, 11. Northern, 12. curry, 13. pizzas, 14. Western, 15. meat dishes, 16. *seafood, 17. soups and sandwiches, 18. desserts, 19. frozen, 20. baked