1. Menu Planning

2. * Can be printed, on chalkboards, display boards * Basic game plan for restaurant * Expresses concept and theme through food choices on the menu, the prices, and the design of the menu itself * Main way food and beverage business communicates with customers * Groups insure what you see on menu is what you get

3. * Fixed menu – same foods are offered every day * Cycle menu – foods change daily for a set period of time; at the end of that period or time, repeats itself. * Market menu – changes with the availability of food products * Hybrid menu – combination of 2 types of menus

4. * 7 classic parts of the menu * 1. appetizer – small portion before a meal * 2. soup * 3. salad * 4. entrée – main course * 5. side dishes – portion that goes w/ meal * 6. desserts * 7. beverage * Vary by restaurant

5. * A la carte pricing – every food and beverage item is priced and ordered separately * Table d’hote pricing – complete meal is offered at a set price (price fixe) * Combination pricing – some food items are priced and ordered separately and other food items are grouped together and priced as a group

6. * Party – a group of people * Taste – taste good together, cultures * Variety * Appearance – color, size, shape, texture * Nutrition – meets nutritional needs * Price