Create a menu assignment

Create a Menu

Assn. 3

The purpose of this assignment is to pull together and apply what you’ve learned about menu planning, writing food descriptions, cost pricing for individual menu items, as well as keeping nutrition and nutritious methods of preparing food in mind.

You are going to open a restaurant of your choice. It can be fine dining, family type or pub style – customers must come in and sit down to enjoy their meal . ( No fast food/ drive through/pizza joint).

  1. Describe your restaurant. What is your theme (main focus)?  What is the name of the restaurant? Who is your clientele (that is, who do you want for customers)? How will it be decorated? How many people can you accommodate at a time (number of tables or people)? NOTE: This WRITE UP to be passed in separate from your menu. Please attach by paper clip to your menu.
  1. Design a menu for your restaurant – one that you would give to your customers so that they can make their selections. Keep in mind your theme! The menu should be neat, well thought out and well laid out (the flow of the menu listings and your choices make sense regarding your theme), colourful, and able to stand alone/easy to hold.
  1. Your menu should consist of 4 categories: Appetizers, Entrees (with sides), Desserts, and Beverages. There should be a minimum of  5 choices for the Appetizers and Entrees  and  a  minimum of 3 choices for the Desserts and Beverages. Please note: you can have more choices if you so desire!!
  1. In each category, you should have each menu choice clearly named (cool, creative names are encouraged as long as your customers will understand what the item is), a brief but easily understood description of each food item, and a realistic price for that item.

Feel free to be as creative as you can! You can illustrate with your own artwork, downloaded images or whatever will add to the eye appeal. Think about the shape of the menu, as well. Could a variation in the shape contribute to the theme of your restaurant?

Here is the rubric/marking scheme for you to use as a reference so that you know the expectations and how to ace this assignment.

Menu Evaluation:

Criteria

Value

Mark

Well thought out

4

Neat

4

Representative of restaurant

4

Appealing

5

Able to stand alone

4

Colorful

4

Well laid out

4

Including four categories

4

Appetizers

  • Named
  • Described
  • Prices realistic

6

6

4

Entrees (with sides)

  • Named
  • Described
  • Prices realistic

7

7

5

Desserts

  • Named
  • Described
  • Prices realistic

5

5

4

Beverages

  • Named
  • Prices realistic

5

4

Write Up

5

BONUS

4

TOTAL MARKS

100

Due date:   Thursday, April 14, 2011



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