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Importance of menu engineering and menu design

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Reference no: EM133037146

Food & Beverage Service

In your groups Answer the following questions

  1. Discuss the importance of menu engineering and menu design as it applies to the successful operation of a casual or fine-dining restaurant.
  2. A restaurant manager has neglected to consider the guests who will patronize the newly opened restaurant. Discuss three possible outcomes, of this oversight.
  3. As the restaurant manager, your task for the day is to ensure that the tables are properly managed and guests are served efficiently. Discuss four factors you will consider in ensuring this.
  4. Describe 4 benefits of excellent customer service in a restaurant
  5. Describe the term suggestive selling and give four suggestions of how this can be done in the restaurant.
  6. Explain the term mise en place and how this is important in the restaurant.

Reference no: EM133037146

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