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Cha6 Menu
This document summarizes key aspects of menu planning and design for food and beverage operations. It discusses menu pricing styles (table d'hote, a la carte, combination), types of menus (breakfast, lunch, dinner, specialty), menu schedules (fixed, cycle), sources for recipes, menu balance, design considerations (layout, graphics, paper), legal requirements, software tools, and calculating contribution margin to evaluate profitability. The overall goal is to create menus that attract customers and maximize profits through strategic planning, pricing, and item selection.
