INTRODUCTION: Restaurant menu plays a pivotal role in the success of the restaurant. One of the most important part of the menu design is the descriptions of the menu items. A good description is when a first time guest of the restaurant reads it could picture the item in his/her head as what the item is, what the portion size is, how it is prepared (broiled, fried, sauteed, etc.), and what accompanies the item on the plate or on the side. If the guest could find all of that information from the description, She/he would most likely choose that item as long as the item is prices fairly.
INSTRUCTIONS: In this activity, you are asked to write the descriptions of the following four menu items (Headings) including the accompaniment ingredients on the plate or on the side. The nutritional and aesthetic balance must be taken into consideration when you choose the side items as accompaniments. Place the items on the menu in the same order as you would usually find them on a professional menu (item layout order). Determine the selling price of the items based on their food cost of 30% (price = Cost/Cost %).
