FIU Menu Development & Menu Priorities the Items in A Menu Discussion

User Generated

Nuzrqnyfuna

Business Finance

Florida International University

Description

Menu Development-Part 1

Through your textbooks, discussions in class, guest speakers, and any additional research on your own please prepare a written summary of what you feel should be the priorities in writing a menu. You should answer the following questions:

  • What types of items should be on menu?
  • How many items?
  • What tips will help your layout of the menu?
  • How can you use technology to improve your menu?
  • What is important about menu descriptions?
  • What is important about menu pricing?

Your summary should be a minimum of 750 words and you should ensure you highlight and refer to a minimum of 1 specific reference to each source highlighted above that helped you prepare your summary: textbook, discussions in class, guest speakers, and additional research. I encourage you to research and cite from the above variety of sources, but there is no requirement other than to pull from and cite 1 of them specifically. 1 ciatation is the minimum.

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Explanation & Answer

Attached. Please let me know if you have any questions or need revisions.

Running head: MENU PRIORITIES

1

Menu Priorities

Name

Institutional Affiliation

Course

Date

MENU PRIORITIES

2
Menu Priorities



What Types of Items Should Be on Menu?

The core market of a restaurant determines the items on the menu. With market research,
a restaurant understands their guests’ needs. A menu should encompass all of the restaurant’s
offerings in fonts that customers can read, contrasting the background to allow customers to
read it (Nebioğlu, 2012). The content should be concise, yet vivid and appealing. Photos are
a crucial component of making food appetizing. Pictures should be incorporated in the menu
that are inviting and delicious. Customers should be tempted to order based on the images.
The menu should have a color scheme that complements the meals and design (Nebioğlu,
2012). There should be variety in food and pricing. The menu should include all of the
restaurant’s foods and their pricing to appeal to distinct customer tastes. Some items can be
on rotation seasonally as well as limited time deals (Nebioğlu, 2012). There should be a
business logo at the front page of the menu to r...


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