Hi, this weeks asignment is for the subject – Food and Beverage Management. The book which I gave as pdf with password is the book for this course. This week we have been taught chapter 6. It deals with menus.
PLEASE READ THE CHAPTER 6 AS IT CONTAINS ALL IMPORTANT INFORMATION FOR THE ASSIGNMENT. (menu, menu designs, menu dishes, menu planning, sample menus)
MY ASSIGNED TYPE OF RESTAURANT IS FAMILY-STYLE RESTAURANT (CASUAL DINING). Research and write about this type of restaurant as answer to first part of the assignment (Define the food service operation).
For menu, please use dishes available in US.
DUE: 11:59 AM , Saturday
FBM ASSIGNMENT (2 pages)
Instructions:
This week is focused on nutrition and menu planning. For this project, have a little fun!
You will be creating this assignment for a restaurant of your creation, but see the details below.
First, define the foodservice operation. For this assignment, please assume it is a sit down restaurant and focus on dinner. Define your target market, the geographic and demographic area in which it is located and the style of the restaurant.
Next, design your menu. You do not need to create an elaborate desktop publishing document, but describe the style, color, typeface, etc. that you would use on your menu. Are pictures included? A history of the restaurant?
Next, create your menu. You do not need to include prices. Be sure to take into account the aspects studied this week in menu planning. Remember the different concerns a menu planner must take into account.
Next, summarize the reasons why you developed the menu the way you did. Be specific – i.e. “The menu features a variety of fresh fish because of our close proximity to the fishing boats arriving daily. This enables us to ensure safe, fresh ingredients for our guests while keeping our budget in mind.”
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