It is recommended that you work on this assignment as you complete your reading assignment and view the unit lecture. Please write your answers in complete sentences.
In your own words, define the following terms as they apply to menu planning.
Variety: variety is the diversity of menu items. Diversity does not only apply to different types of meals, but also different ingredients. The variety may come from different regional dishes, different meal times such as breakfast, lunch, dinner, and also different cultural needs such as vegan options or kosher options. Furthermore, variety in text color, size, and font
Texture: texture is the feel of the paper or plastic on the fingers. This could be rough, smooth, or a combination of both. For texture, material is highly important as it can give a chic vibe or a professional or luxurious vibe. Such textures may come from leather or even exotic textures such as stone or other uncommon objects.
Size: the physical dimensions of the menu. Large menus tend to lean towards higher end restaurants while small menus are fresh and progressive.
Color: the different shades and tones of the menu. This includes photographs, but the colors are not limited to the photos. Colors can be changed on the cover, text, and even the pages
Balance: the amount of information and white space in the menu. It can be cluttered or clean
Composition: physical arrangement of the information.
Explain the characteristics of the following types of menus:
A la carte: these menu items are ordered separately and often are more costly
Prix Fixe: numerous menu items
Rewrite the following menu listings using descriptive terminology. Consult a recipe book if you are unfamiliar with the items.
Fruit Compote: a bed of sweet peaches, berries, and raisins on a sweet sauceShrimp Cocktail: succulent shrimp, lightly seasoned on marinara sauceSauerbraten: thinly sliced sauerbraten covered in gravy. Served with a side of potatoes and chivesRoast Loin of Pork: slow roasted pork of loin with a creamy sauce Finnan Haddie: steamed Finnan Haddie smothered in a cream sauce on a bed of lettuce and lemonsLobster Newberg: New England lobster stuffed and loaded Peas: sweet and savory peasDuchess Potatoes: swirled pureed potatoes, lightly baked and covered in sour creamChef’s Salad: tossed ham, egg, cheddar cheese, grilled chicken, on a bed of lettuce and tomatoes with your choice of dressingStrawberry Mousse: rich strawberry mouse covered in chocolate strawberries
What are the major reasons for using descriptive terminology on the menu?
Descriptive terminology paints a picture of the meal in the mind of the reader. It is usually helpful for menus with limited space for photographs
In designing a menu for a coffee shop, theme restaurant and a fine dining restaurant, tell what type of cover you would design for each operation, what headings and subheadings you would use and what listings would be merchandised in the prime space. Write the institutional copy.
Brown heavy stock cover with simple yet elegant font. The headings will be large, Arial black and minimalist. The prime space will include the coffee of the week and the more premium blends
Quirky laminated cover that showcases the theme. The font for the headings and subheadings will pop. The prime space will showcase the theme meals that are out of the ordinary.
Leather cover with gold inlay font. The inside will feature heavy card stock with elegant font for the headings and subheadings. There will be no prices, however the fish of the day and the chef’s recommendation will be in the prime space.
Consider your answer to question 5 and indicate the style of type and size in points you would use for your headings, sub-headings, descriptive terminology, and institutional copy.
Arial black for both headings and sub headings.
Custom font for the theme restaurant that matches the theme
Elegant. Probably a form of either times new roman or a cursive
What considerations should be given for the design and makeup of a menu cover?
Ease of reading