Subject - Food and beverage

Assignment: Project work Total Marks: 15 Bring your new ideas and concepts for food service industry. How differently you can bring your own ideas and concepts within food service industry? What kind of business or as manager you would like to start differently and how menu will contribute to play an essential role for a successful business. You will also consider for service and equipments related with the menu or menu management and planning. I Purpose: To indicate to students that the design, paper quality, color, sequencing of offerings, price positioning, and overall visual image and appeal of a menu can have a dramatic effect on the customer experience and profitability of the operation. Students may need to discuss under the following points within their assignment. 1. Most operators feel that the cornerstone for their operation is the menu, in terms of content. Menu content drives equipment requirements, supplies requirements, the dcor of the facility, purchasing, etc. 2. Menu design is also critical as the menu is the chief on-site marketing tool for the restaurant. Customer satisfaction with the dining experience begins with a friendly (and tempting) view of menu offerings. 3. Here are some considerations you may want to bring to the attention. How many pages (or folds) is the menu? Does it have a cover? Is the cover pliable or stiff? Is it laminated? What color is the cover? Do you have different menus (for food, for beverages, for desserts, for coffees, etc.) or is it an "all in one" menu? What is the print size? What is the print style? Do entrees have descriptions