Create a menu for a food service establishment.
Creation should maintain truth in advertising and should include menu pricing, nutritional information, and allergen disclaimers.
Types of menus created may include
- cycle menu
- á la carte menu
- fixed menu
- dessert menu
- banquet menu
- family-style menu
- seasonal menu
- menu for special diets.
Process/Skill Questions:
Thinking
- What are the different types of menus and when are they used?
- What is the purpose of a menu?
Communication
- How can the customer influence menu planning?
- How can the needs of the target customer be determined?
Leadership
- How is the type of menu offered by a food service establishment determined?
- Who is responsible for forecasting appropriate menu items?
Management
- Who develops the menu of a food service establishment?
- Who decides the rotation of menus?
- How do local competitors' menus influence menu creation?