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?