Across
- 7. what is listed first on a menu
- 10. the host has predetermined the menu offered at banquets
- 11. tone of men
- 12. these types of goals include target market, ingredients and types of food
- 13. the menu acts an _______________ between customer and operation
- 15. important for menu design, determines efficiency of production
- 18. list all meals available at any time of day
- 20. the menu helps to ____________ sales
- 21. images, borders indicates types of operation
Down
- 1. offers multiple menu items at one price
- 2. these types of menus make it easy to keep track of costs
- 3. the menu is this type of tool
- 4. __________ level of staff should match food items
- 5. menu that offers the same items everyday
- 6. of the day in USA often presented as Daily Specials Menu
- 8. amount of money left after expenses are paid
- 9. how it is arranged
- 14. menu prices each item separately
- 16. chef or manager change the menu after a period of time
- 17. materials and methods
- 19. highlights different parts of the menu