Menu design presentation mac
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Transcript of Menu design presentation mac
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Yohann Gelder R
Menu DesignHOSPITALITY INDUSTRY
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Menu❖ It comes from the Latin
minutus meaning small and refers to a small list of Foods.
❖ A list of the foods and Beverages that may be ordered at a restaurant
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Menu Design:
• The restaurant menú is the backbone of the business, it depende largely
on the success or failure of your performance in the gourmet twist.
• When designing a menú, you should consider several factors, such as
inventory, local style, the audience you want to attract and many others.
• The menu represent largely profit business, design or engineering is of
great importance and there is a lot of factors to consider.
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1.CREATE A SKETCH BASIC MENU FORMAT:
❖ You must create a sketch basic menu format.
❖ You can choose a color that matches the style of the restaurant
❖ Menus must show the order in which people actually take the dishes. In today setting the order is as follows: breakfast, lunch, snacks, dinner and then dessert. Generally, simple drinks (water, soft drinks, tea) will be listed, specialty drinks (Wine, Cocktails) are usually in a separate list is added.
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❖ You should be visually divide the menu into sections. Should be separate categories of food using a large, simple headers, if you have a large number of items, place each on its own page.
❖ When offered a variety of food, you may need several sections: breakfast, lunch, dinner and subsections: Fish, Poultry, Vegetarian Food, Pasta, Salads or per type.
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2. MAKE A LIST OF MEALS AND PRICES
❖ You have to make a list of foods and prices. The easiest way to do this is to write in columns (Meals, description, price)
❖ Make sure you clearly see which dish belongs to each description or price, especially if the font is small and the row is difficult to follow.
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3.DESCRIPTION OF EACH DISH
❖ The dishes must have a title that describes it.
❖ Include a brief description of all the ingredients that make the dish.
❖ It is important to note when the dishes are spicy or have any ingredient that may cause allergic reaction.
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4.ADD PHOTOS BUT WITH CAUTION.
❖ Photos on the menu is recommended to be performed by a professional.
❖ It is good sometimes to leave the dishes imagination of diners.
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5. GIVES GOOD RESULTS GIVE ATTENTION TO THE FINER DETAILS THE SECOND TIME THE MODELS ARE REVIEWED:
❖ Focus on the font, margins, spacing, and everything that has to do with the composition: keep fonts simple letter. Do not use more than 3 fonts in the menu or give the impression of being very full.
❖ We must try to see that each page is balanced. You can make a square around each area with the content, then be secured in total placement against left blank.
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6.SELECT THE FINAL FORMAT:
❖ In this step there q ensure that the restaurant owner, manager and chef finalize the design content
❖ Also, someone who is not in the business could give their ideas, which may be obvious to the understanding can be confusing to the layman
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7. PROOF, READ AND PRINT THE FINAL DESIGN:
❖ To close must be proofread and print the final design.❖ Review all the menu in great detail, errors in the
menu give a poor message about the quality of the establishment.
❖ Print your new menu and ready for the success of the restaurant.
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YOHANN GELDER
THANK YOU