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Theoretical and Practical Principles of Menu Design Essay Example

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Theoretical and Practical Principles of Menu Design

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Theoretical and Practical Principles of Menu Design. The menu front should be stylish and eye-catching. It should not contain more than three or four different fonts as specified by rule. Thus, the menu card should include a single font for the menu section heading, another for subheadings and different fonts for prices and item descriptions (Jones, 2002).
Menu Copy is also the other important aspect which is considered while designing a menu for a food and beverage establishment. The dishes as well beverages in the menu card should be arranged in such a way that it grasps the customer attention. The menu card should not look like poetry; rather it should be precise and trendy.
The menu card should contain descriptions in an attractive color and art instead of any fancy designs or pictures.

It makes the menu card look very awkward (Jones, 2002).
The prices should be placed right after the description so that the individual cannot search for lowest cost items as well as it should be affordable for all (Jones, 2002).
Menu Design Should Follow Desktop Publishing
The menu should be simple and easy to read and understand. This helps to attract more customers. Apart from the above-stated factors, certain other aspects are also essential while designing a menu for a mid-scale food and beverage establishment. The menu should include foodstuff that can fulfill the nutritional requirements of the family or individual. Along with these the food items of the menu should be designed keeping in mind the age groups, gender, physical activity, religion, cultural patterns, traditions and customs prevailing in the area (Jones, 2002).
Thus, it can be stated that the profitability of the food and beverage establishment depends mainly on the types of food and the design of the menus which can attract the customers. A midscale restaurant attracts businesspersons, married couples, singles, and families who wish for value-priced food, good service, cleanliness, and atmosphere which in total, symbolizes the complete dining experience. Theoretical and Practical Principles of Menu Design.

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References

Albright, C. L. & et. al., 1990. Restaurant Menu Labeling: Impact of Nutrition Information on Entree Sales and Patron Attitudes. Health Education & Behaviour.

Butlersguild, No Date. Food Restrictions and Allergies - "Let Them All Eat Cake!”. Food and Drinks Issues. [Online] Available at: http://www.butlersguild.com/index.php?subject=103 [Accessed December 26, 2011].

Chon, K. S. Maier, T., 2009. Welcome to Hospitality: An Introduction. Cengage Learning.

Dahmer, S. J. & Kahl, K. W., 2008. Restaurant Service Basics. John Wiley and Sons.

Foodservice Warehouse, 2011. Designing a Restaurant: Front of the House. The Basics of FOH Design. [Online] Available at: http://www.foodservicewarehouse.com/education/how-start-restaurant/designing-restaurant-front-of-house.aspx [Accessed December 26, 2011].

ICHRIE, 2011. Does Food Quality Really Matter in Restaurants? Its Impact On Customer Satisfaction and Behavioral Intentions. Journal of Hospitality & Tourism Research.

Jones, P., 2002. Introduction to Hospitality Operations: An Indispensable Guide to the Industry. Cengage Learning.

Legacy Hotels & Resorts Ltd, 2011. Example A La Carte Menu. To Start. [Online] Available at: http://www.legacy-hotels.co.uk/legacy-grinkle/downloads/alacarte.pdf [Accessed December 26, 2011].

Workforce-Velocity, 2011. Back of House Operations. Maintaining Guest Relations behind the Scenes. [Online] Available at: http://workforce-velocity.com/Industries/Hospitality/BackofHouseOperations.aspx [Accessed December 26, 2011].

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