Menu Evaluation Recipe And Beverage List For A...

Assessment 1: Menu Evaluation Date of submission: August 21, 15 Friday Name: Vaibhav Vishen Student ID: L572407 Topic: Menu Evaluation Through this assessment I will be drawing my understanding based on the knowledge and my views on factors that one should consider when planning a menu and beverage list for a commercial operation. For better understanding I will be using Little Penangs menu, which is a Traditional style Malaysian restaurant based in wellington CBD, as a model for interpreting and critiquing it from a design and ergonomic perspective. Also to start with the first step in creating an à   la Carte menu is to identify the customer wishes and their assumed value decisions for the daypart in question. (Barrish, 2103, p. 50) â€Å"This consists of information concerning the public’s buying preferences and how well the sellers business meets those preferences as viewed by the potential buyer†. (Kotschevar Withrow, 2008, p. 65) Little Penang is a traditional family restaurant that serves Malaysian food and gives a variety of options for lunch and dinner. They use print and the chalkboard as a medium of showcasing their menu. Non-Laminated Quality paper with a readable font for almost all age groups, the printed menu is a one page À La Carte menu (California menu style) with six groupings. I will be critiquing the menu on the basis of the following criteria: 1. Quality: Typeface, Type of paper, Quality of paper, Legibility, Colour Schemes.Show MoreRelatedRestaurant Operation Management5805 Words   |  24 PagesRestaurant Operation Management EXECUTIVE SUMMARY This project is about us being hired as a restaurant manager of a new American ethnic restaurant. It has a seating capacity of 80, which it serves mainly American cuisine accompanied with various types of alcohol and non-alcoholic beverages. 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