This is the foundation upon which the layout and other design functions are based. The menu influences every basic operating activity in a food service organization.
Considerations in Menu Planning
The menu is the plan used to achieve the organization’s profit objectives and to satisfy customers desires.
Management should consider numerous factors before coming to a decision on what food and beverage items to put into a menu, such as:
Customer related factors
Market related factors
Operation related factors
Food related factors
The menu in large part, defines the restaurant’s image and elevates or lowers the customers expectations.
The table setting portrays the image of the business and the ambience of the restaurant dining areas.
There are ten steps that should be followed in the proper procedure of a table setup.
Restaurant Design and Layout
Restaurant layout can affect operational efficiency.
The layouts of restaurants can be affected by many factors which include the restaurant theme, styles of services, origins of cuisine, staff-to-guest ratios, layout and size, etc.
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