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Chapter 14, Section 2

Chapter 14, Section 2. Menus and POS Equipment. Menu Planning Factors. Target market Food, beverage, and services types to be offered. Property location Transportation and parking accommodations and facilities Competition. Menus Affect:. Labor Equipment Space Layout and design

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Chapter 14, Section 2

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  1. Chapter 14, Section 2 Menus and POS Equipment

  2. Menu Planning Factors • Target market • Food, beverage, and services types to be offered. • Property location • Transportation and parking accommodations and facilities • Competition

  3. Menus Affect: • Labor • Equipment • Space • Layout and design • Ingredients • Time • Cost

  4. Food and Beverage Employees Can Answer: • What are the ingredients? • How is it prepared? • How large are the portions? • What goes with it? • What does it taste like? • What may guests substitute for this item? • What cannot be substituted for this item?

  5. Point-of-sale systems add up guest charges and print a bill.

  6. Section 14. 2 Quiz • When you are planning a menu, it is important to consider how that menu will affect certain factors. For example, you will need an adequate number of qualified employees with eh appropriate skills to produce your menu’s items. Which of the following factors if affected by this consideration? • Equipment • Space • labor

  7. Section 14.2 Quiz 2. Another factor that the menu can affect are the kitchen’s space and the necessary equipment in the kitchen to prepare menu items. Which of the following factors is affected by the consideration? • Ingredients • Layout and design • Time

  8. Section 14.2 Quiz 3. True/False: It is the job of restaurant employees to know all of the items on the menu, so they can answer guests’ questions about the food on the menu. 4. True/False: The roll of paper inside an electronic point-of-sale system that is used to print guest checks is called tissue paper. 5. True/False: The best marketing tool a restaurant can have is a menu.

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