Title: List the basic principles of menu development.
Course: Culinary Arts II (16052-II) > Section: Developing Menus

List should include

- identifying the type(s) of food provided, including the price ranges
- describing the type of service provided
- identifying the types of equipment available
- describing the size of the staff and the levels of staff training, including that of cooks or chefs
- identifying the square footage of the establishment and seating capacity
- identifying the target customers.

Process/Skill Questions:

Thinking

- Why might a food service establishment be successful in one neighborhood and unsuccessful in another?
- How do the target customers affect the food that a food service establishment offers?
- What are geographical considerations when developing a menu?

Communication

- What is the purpose of a menu?
- How do resources affect menu planning?

Leadership

- What are reliable sources for menu planning guides?
- How does workflow determine a menu?
- What staff training considerations need to be taken into account when developing a menu?

Management

- What factors determine the target customers?
- How does the menu serve the target customers?
- How should special populations be considered in menu planning?