Title: Apply principles of menu design to create a menu, including item descriptions.
Course: Culinary Arts II (16052-II) > Section: Developing Menus

Application should include

- stating the function of a printed menu
- describing good menu design
- achieving an easy-to-understand format
- describing food items effectively
- including the name and location of the establishment, the hours of operation, and contact information.

Application should also show how to meet the expectations of targeted customers by

- adhering to the truth-in-menu guidelines
- listing key ingredients in items, including any that may cause allergic reactions
- identifying preparation methods
- identifying places of origin
- identifying items that are heart-healthy or spicy
- stating the prices
- identifying portion sizes.

Process/Skill Questions:

Thinking

- What is the importance of having a menu that is easy to understand?
- How does menu layout affect sales?
- What would be the consequences if truth-in-menu guidelines were not followed?
- What is a consumer advisory regarding raw or undercooked animal foods?

Communication

- What are examples of appealing menu language?
- What are alternative types of menus?
- What special populations can be addressed on a menu?

Leadership

- Who regulates truth-in-menus?
- How does one design a menu that is easily updated?
- How is market price determined?

Management

- Who is responsible for designing a menu?
- What information is needed to write accurate menu items?