Title: Create a menu for a food service establishment.
Course: Restaurant Operation Specialization (16052-VI) > Section: Planning Menus

Creation should include

- menu pricing
- cycle menu
- á la carte menu
- fixed menu
- dessert menu
- banquet menu
- family-style menu
- seasonal menu
- menu for special needs.

Process/Skill Questions:

Thinking

- What are the different types of menus, and when are they used?
- What is the purpose of a menu?

Communication

- How can the customer influence menu planning?
- How can the needs of the target customer be determined?

Leadership

- How is the type of menu offered by a food service establishment determined?
- Who is responsible for forecasting appropriate menu items?

Management

- Who develops the menu of a food service establishment?
- Who decides the rotation of menus?
- How do local competitors' menus influence menu creation?
- What factors determine the pricing of menu items?