Describe basic procedures useful to design a menu. What will ...

[Tazate]

Describe basic procedures useful to design a menu.
 
  What will be an ideal response?

Question 2

What is the correct definition of quality products?
 
  a. High-end products that typically cost more
  b. The best products at the least expensive price
  c. Products that meet the establishment's standards
  d. The greatest output for the least time investment

[kilada]

Answer to Question 1

There are four common types of menus:  la carte menu, table d'hte menu, cyclical (cycle) menu, and du jour menu.

Menus must be planned to be effective customer information and operation sales tools. To do this, it is important to consider where specific menu items will be located, to provide accurate and tempting menu item descriptions, and to incorporate nutrition concerns into the menu. Other tactics include ensuring that menu descriptions are accurate, that the menu appearance and construction meets the establishment's standards, and that space is available for other purposes such as cross-selling opportunities and general property information.

Answer to Question 2

C

[Tazate]

Thanks for the timely response, appreciate it

[shailee]

Gracias!