List the basic principles of menu development.

List should include

• identifying the type(s) of food provided, including the price ranges
• describing the type of service provided
• identifying the types of equipment available
• describing the size of the staff and the levels of staff training, including that of cooks or chefs
• identifying the square footage of the establishment and seating capacity
• identifying the target customers.

Process/Skill Questions:

Thinking

• Why might a food service establishment be successful in one neighborhood and unsuccessful in another?
• How do the target customers affect the food that a food service establishment offers?
• What are geographical considerations when developing a menu?

Communication

• What is the purpose of a menu?
• How do resources affect menu planning?

Leadership

• What are reliable sources for menu planning guides?
• How does workflow determine a menu?
• What staff training considerations need to be taken into account when developing a menu?

Management

• What factors determine the target customers?
• How does the menu serve the target customers?
• How should special populations be considered in menu planning?