Considerations of the Menu and Wine List

Abstract

The Purpose of the Menu — Need for Originality — Menu Layout — The History of Menus — Means of Communication — Meals of the Day -Classes of Establishment and Staff — The Qualities of Waiting Staff -Briefing of Waiting Staff — Correct Dress for the Customer — Food Preferences — Prices on Menus — Menu Publicity — Merchandising the Meal — Food Standards — Food Additives — Menu Truquage — The Role of Standardised Recipes