Menu Design

Directions: Create a professionally-styled menu to include at least:

1. Six Entrees
2. Six Appetizers, Soups and/or Appetizer Salads
3. Five Side Dishes ? vegetables, starches etc. Do not include rolls or bread.
4. Four Desserts
5. Four Beverages

Menus will be evaluated according to their appropriateness to the type of restaurant of your choosing:

• Fast-casual, family-dining, fusion, ethnic, fine dining etc.
• Menu should be created as if it is going to be handed to a customer.
• The menu should include prices that are appropriate to the style of the restaurant.
• Listings of menu items should include descriptions where necessary
• Your menu will be graded on completeness, adherence to the basic
  principles of menu design, accuracy, terminology, neatness, spelling,
  legibility, originality and professionalism.

• Follow all the principles of menu design discussed in class and from
  handouts. It is recommended that you use a word processing program and/or
  presentations program (i.e. Microsoft PowerPoint) to design the text and
  artwork for your menu.