Title: Apply principles of menu design to create a menu, including item descriptions.
Course: Culinary Arts II (16052-II) > Section: Developing Menus

Application of principles should include

- stating the function of a printed menu
- describing the aesthetic appearance of a good menu design
- explaining techniques for achieving an easy-to-understand format
- explaining ways to describe food items effectively
- stating the importance of including the name and location of the establishment, the hours of operation, and contact information.

Application should also show how to meet the expectations of targeted customers by

- adhering to the truth-in-menu guidelines
- listing key ingredients in items, including any that may cause allergic reactions
- identifying preparation methods
- identifying places of origin
- identifying items that are heart-healthy or spicy
- stating the prices
- identifying portion sizes.

Process/Skill Questions:

Thinking

- What is the importance of having a menu that it is straightforward and easy to understand?
- How does menu layout affect sales?
- What would be the consequences if truth-in-menu guidelines were not followed?

Communication

- What are examples of appealing language used on menus?
- What are alternative types of menus?
- What special populations can be addressed on a menu?

Leadership

- Who regulates truth-in-menus?
- How does one design a menu that is easily updated?
- How is market price determined?

Management

- Who is responsible for designing a menu?
- What information is needed to write accurate menu items?