Menu Design Assignment

• Plan a menu for a food service establishment of your choice. This can be any type of restaurant or institution for lunch and dinner.
• Menu must have as a minimum number of items:
  • 6-8 appetizers/salads/soups/small dishes/1^st courses
  • 6 entrees/main courses
  • 4 desserts
• Your menu can be for any cuisine or culture.
• Consider the relevant factors when planning a menu as discussed in class.
• Please include a rationale for your menu. The rationale should include a short description of the restaurant, what is the concept? The rationale should also include a short description of the existing and/or intended market for the restaurant. Be specific. Why have you chosen this type of establishment for your intended market? Why have you chosen these specific menu items for your particular market? Explain your choices.
• You must include a sample mock-up of the menu.
• Boiler plate info?