REPORT FORMAT

TOPIC: OVERVIEW OF TYPES AND BASIC MENU PLANNING

REPORTER: ENRICO FERRALES

Executive Summary (200 Words)

The menu planning process is the first control point in the food service system to be implemented. In a
food service establishment, a menu is a list of items that are available for purchase from the institution's
menu. It will be impossible for the consumer to make a decision about their purchase options unless
they have a menu in front of them. Meanwhile, depending on its purpose, a well-designed menu may
serve as a sales and marketing tool for a food service firm. The opportunity to increase revenues as well
as the average customer check exists since every time a menu is presented to a customer, a sales
transaction is begun. The menu of a food service company contributes to the creation of the firm's
brand image and reputation. Because of this, the appearance of the menu should be compatible with
the image that the food service establishment intends to project. Depending on the tastes of the target
audiences, the image may be smart, businesslike, fun, ethnic, or trendy, among other things, depending
on the context.

Describe the Approaches (300 words)

Realization and Experiences (50 words)

* Based on the effects whether good or bad; include what could be the potential outcome on Advance
Menu ………

Personal thoughts (200-250 words)

* Summary of your own thoughts about the presentation.

Prepared by:

Date: _________________