The purpose of this individual assignment is to develop student skills in understanding the role of menu planning and its importance in successful Food and Beverage operations. This will enable you to learn the fundamental evaluation skills and will foster further understanding of hospitality services.
Individually, you are required to review a menu from any food and beverage outlet that you frequently visit. In your review you must consider the following aspects:
1. Provide a brief review of the selected food and beverage outlet and identify its current menu concept.
2. Identify and evaluate the number of items, menu classifications, the variety of items, and item’s nutritional value.
3. Identify the potential issues in the menu design and propose an alternative menu concept. Justify the reason behind your proposed redesign.
4. Redesign the menu by creating a blueprint.
In preparing your menu review, you will need to reference at least 12 sources of information. These may include corporate websites, government publications, industry reports, census data, journal articles, and newspaper articles.
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