[enter] Oğuz Benice Bilkent University THS 52126 F&B Operations Spring 2008 The Menu.

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Oğuz Benice Bilkent University THS F&B Operations Spring 2008 The Menu

What is a Menu ? List of available food & beverage items List of price Brochure Communicate the image Selling tool Contract

Type of Menus Table d’hôte A la carte Combination

Special Menus Children’s Senior citizen Alcoholic beverages Dessert Room service Banquet California

Menu Sequence PRICING & DESIGNING THE MENU 1.Cold appetizer 2.Soup 3.Hot appetizers 4.Fish 5.Sherbet 6.Main Course or Entrée 7.Cheese 8.Dessert.

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