TYPES OF MENUS
Read attached files, and answer the four questions. Each answer should be 250 words.
#1: List and describe the six main types of menus. List and briefly describe three popular forms of ownership used in the lodging industry that allow for rapid expansion.
#2: Using the four facets of the hospitality industry (travel, lodging, foodservice, and recreation), differentiate between the method of service offered to customers. Use specific examples. Explain the significance of the following ratios (i.e., how are they applied in the “real world”): Food cost, labor cost, and pour/cost percentage.
#3: List five classifications of restaurants and briefly describe each. List and briefly describe the six steps in wine production.
#4: Compare and contrast the following concepts: franchise, partnership, leasing and syndication. List the steps in the guest cycle. Is one step more important than another? Why or why not?
Here are two more files, just simply look at those power points and answer those questions. You had read them before when you were doing my other assignments.
Answer preview
Question 1
One of the main types of menus is la carte menus. In this type of menu, the prices for each item are listed separately. The menu allows customers to choose specific items and can combine different items the way they want. Another type of menu is the cyclical menu that repeats its menu items over a given period…
(1350 words)