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Question

Create a menu for a new foodservice operation. A. Decide on the menu. B. Add menu items. C. Price the menu. D. Design the menu.

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A. Instead of planning for a specific meal your group may also choose to plan a California Menu, which offers all meals at any time of the day. B. Consider with your group if will offer special items that are designed for customers with dietary restrictions or if offer substations on already available dishes to provide options for vegetarians and people with allergies. Explain how your group will express this information on the menu in a way that the customer is able to understand. C. Use the same pricing method across all of your dishes so that as a restaurant you are able to compare profit on each dish evenly. D. Reference your answer for question 18 as an example of how to properly layout a menu.

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