Menu Planning & Design

Menu Planning & Design


1. Provide a brief review of the selected food and beverage outlet and identify its current menu concept.

2. Identify and evaluate the number of items, menu classifications, the variety of items, and item’s nutritional value.

3. Identify the potential issues in the menu design and propose an alternative menu concept. Justify the reason behind your proposed redesign.

4. Redesign the menu by creating a blueprint.

In preparing your menu review, you will need to reference at least 12 sources of information. These may include corporate websites, government publications, industry reports, census data, journal articles, and newspaper articles.
Your menu review and redesign document MUST follow a professional structure: Title Page
Brief overview (200 words)
Menu Review (400 words)
Redesigned menu blueprint (attach an image of the redesigned menu)
Reference List (you must apply Harvard Referencing Style)

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