chapter 3 part 1 summary.docx - Edwin Torres Exposito Chapter 3 part 1 Developing and Designing a Sales Menu Summary The menu is the primary

chapter 3 part 1 summary.docx - Edwin Torres Exposito...

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Edwin Torres Exposito Chapter 3 part 1 Developing and Designing a Sales Menu Summary: The menu is the primary communication and sales tool, of restaurants. It is the guide to ordering, spending, and determining the mood/impressions of the customers. The menu can be divided into 3 different types: A la carte, semi A la carte, and Pre-fixe. Most menu need to have about 7 different classifications. The menu has listings in other words offers menu items, which has varieties, balance, and composition. When designing a menu, we must have in mind cross utilization, leftovers, and equipment equalization. The types of copies on a menu: descriptive, accent, institutional, and merchandising all of them must be precise because it may become a liability. There should be truth in the menu in every aspect such as the quality, quantity, product
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Unformatted text preview: identification, preservation method, and preparation method. There are lots of regulation on the menus and if claiming health cares, it must be scientific substantiated, in other words be precise on the use of food terminology. I learned from this chapter how we must be truthful with our guest or it will cause us trouble. The most important points I have to remember is the utilization and equitation when designing a menu because it can cause problems on the kitchen. Also, to train the servers to know what the food is and be correct when explaining it to the costumers. Need to know: Why different states have their own regulations? What is the perfect size and coloring for the design of a menu? What problems can lead to when lying on the menu about its items?...
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  • Fall '16
  • Kelly Wolfe
  • Table d'hôte, Sales Menu, Edwin Torres Exposito

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