Subject: Restaurant Management

Topic: The Menu

1. How would you prioritize the considerations in menu planning for your restaurant?

2. There is a trade-off between a fully qualified chef and higher costs. How can a balance

be achieved to leave a reasonable return for the owners?

3. To achieve maximum efficiency in your restaurant's kitchen, who should be involved?

4. Discuss how the equipment and menu must harmonize to create smooth operation.

5. Ask several restaurant owners/managers how they arrived at their menu prices, and

compare their answers with the methods suggested in the text.

6. Use sample menus to analyze:

a. How many items are in each course?

b. What equipment will be required for each?

c. Select a few items and determine what you would expect their food-cost percentage

to be.

7. How seriously should restaurant operators become involved with the nutritional content

of foods the chefs serve?

8. Describe the sources of the menu items that will be featured on your menu.

9. Describe how your menu will look when presented to guests.

10.What will your restaurant food-cost percentage be? How will you achieve it?

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