Just follow the Section 1 I attached and write section 2. Need to read both assignments I attached.
Section 2: Menu Development (15 Points)
A sample menu with prices must be provided in this section. The minimum number of items for each operation type is listed below.
|
Menu Item |
Concessions |
Restaurant |
Private Club |
Suites |
Food Court |
|
Snacks |
4 |
0 |
2 |
4 |
2 |
|
Appetizers |
0 |
4 |
4 |
4 |
0 |
|
N/A Beverages A Beverages |
6 3 |
6 3 |
6 6 |
6 6 |
6 3 |
|
Hot Food |
6 |
6 |
6 |
6 |
6 |
|
Cold Food |
4 |
4 |
4 |
4 |
4 |
- List each menu item for the type of operation you have chosen (based on research).
- List projected prices for each specific menu item.
- List estimated expense prepare each item
- Explain your rationale for choosing the price for each item listed on your menu. Why is each item priced the way it is?
Examples for your use:Unit cost to prepare / Price per item
- Concessions – Snacks – Cracker Jacks$0.50$2.50
- Restaurant – Appetizers – Shrimp Cocktail $3.00$12.00
- Private Club – Soda – 16 oz. (Pepsi of Coke)$ 0.50$2.50
- Private Club – Beverages – 12 oz. Imported Beer$1.00$10.00
- Luxury Suites – Hot Food – Classic Cheese Pizza$4.00$5.00
- Food Court – Cold Food – Chicken Caesar Salad$4.50$12.00
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