Answer to Question 1
Menu planners must be very familiar with their property's operating budgets that indicate planned revenues and expenses and their operation's income statements which indicate actual revenues and expenses. This chapter mentions that budget information can provide helpful input to menu pricing. As well, planners should be aware of the impact of menu items on future costs. For example, is specialized (and expensive) labor required to produce some menu items? Does market information and that from suppliers suggest that prices for some items such as meat and seafood will be increased significantly during the period covered by the menu? Information from purchasing personnel and property suppliers can provide some suggestions about costs that should be factored into the menu planning process.
Answer to Question 2
Solicit student responses in class discussion or as a written assignment.
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Sample One-Day Menu
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