food service menu critique
Use of the components of menu psychology,
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Get Help Now!Application of factors affecting menu planning,
Evaluate opportunities of misrepresentation
| Your Choice of:
1 Appetizer 1 Entree 1 Side Dish 1 Dessert |
September 19, 2016
Menu Planning Assignment |
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AppetizersLet’s start you off:Louisiana Sunburst Salad New England Clam Chowder Pear, Walnut and Blue Cheese Salad *Spinach and Apple Salad Gazpacho *Avocado and Pineapple Salad 3 Bean Salad Salad Caprese EntreesIts show time! Main Course:FishPecan Catfish Cajun Grilled Trout w/ Apple Salsa Crawfish Pasta Poultry Alabama Style Roasted Game Hen Maryland Chicken Apricot & Bourbon Grilled Chicken
[Menu Item Name][Menu item description.] [Menu Item Name][Menu item description.] [Menu Item Name][Menu item description.] |
Pork and Beef
*Grilled BBQ Pork Ribs
Herb Crusted Pork Loin
*Pork Ribs w/ Orange Honey Glaze
Vegetarian
Eggplant Parmesan
Pasta w/ Mushrooms & Arugula
Restaurant Style Macaroni & Cheese
Side Dishes
Let’s complement your entree:
*Sugar Snap Peas
Broccolini
Creole Dirty Rice
Cheese Grits
Rice
Oven Fries
*Asparagus
Green Beans
Desserts
New York Cheesecake
Sweet Potato Pie
Buttermilk Pie
Peach Cobbler
Banana Bread
Strawberry Shortcake
Lemon Cake
Key Lime Pie
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