Title: Identify various types of restaurant menus.
Course: Hospitality, Tourism, and Recreation I (16999-I) > Section: Fulfilling Responsibilities of the Back of the House in the Food and Beverage Industry

Identification should include

- fixed menus
- cyclical menus
- limited menus
- table d’hôte and prix fixe menus
- farm-to-table.

Process/Skill Questions:

Thinking

- How can restaurants save money by using market menus as part of their offerings?
- What types of restaurants generally use fixed menus?
- How do cyclical menus add variety to a restaurant's offerings?

Communication

- Why are appearance, layout, and wording important for attracting customers?
- How do visual menus help customers make selections?
- How should area demographics influence menu planning?
- How can economic trends affect decisions regarding menu planning?

Leadership

- Who should oversee menu planning?
- Why are balance and variety important when planning a menu?
- How can menu language and item descriptions reflect current food and restaurant trends?
- How can menu language affect consumer choices?

Management

- Why must managers be sure that employees are preparing and serving food according to the restaurant's menu?
- Why should management consider the facility, staff, and equipment when planning a menu?