1. W RITING THE M ENU W EEK : 14 L ECTURE : 13

2. L EARNING O BJECTIVES Explain the Importance of utilizing descriptive terminology to explain and sell menu listings. Explain the importance of accurately describing menu listings. Explain the eleven sections of the accuracy in menu position paper adopted by the National Restaurant Association. 2 Menu Planning and Design (HM 431)

3. I MPORTANT T ERMS Menu Planning and Design (HM 431) 3 1. Absolute Claim 2. Brand named 3. Descriptive terminology 4. Free range 5. Implied claim 6. Merchandising terms 7. Natural foods 8. Negative terminology 9. Nutritional claims 10. Organic food 11. Point of origin 12. Preparation 13. Preservation 14. Price 15. Product Identification 16. Quality 17. Quantity 18. Relative of comparable claim 19. Sustainable harvest 20. Truth in menu 21. Verbal presentation 22. Visual presentation

4. I NTRODUCTION Descriptive terminology is a very important elements in creating menus. Equally important is the truth in menu concept, also known as accuracy in menu offerings, and truth in dinning. So what is the definition of (Truth in Menu)?? 4 Menu Planning and Design (HM 431)

5. T RUTH IN M ENU S ECTIONS 1. Representation of Quantity 2. Representation of Quality 3. Representation of Price 4. Representation of Brand Names 5. Representation of Product Identification 6. Representation of Points of Origin 7. Representation of Merchandising Terms 8. Representation of Means of Preservation 9. Representation of Food Preparation 10. Representation of Verbal and Visual Presentation 11. Representation of Dietary and Nutritional Claims 5 Menu Planning and Design (HM 431)

6. 1. R EPRESENTATION OF Q UANTITY Its always related to the measures and terminology used as; double, Jumbo, Extra Large, Extra Tall, bowl. 6 Menu Planning and Design (HM 431)

7. 2. R EPRESENTATION OF Q UALITY Its related to the level of product quality as; Prime, Grade A, No.1, Grade AA, Extra Standard. 7 Menu Planning and Design (HM 431)

8. 3. R EPRESENTATION OF P RICE Any service charge or extra charge must brought clearly to the customer’s attention. Any restrictions for coupon or promotion must clearly identified. 8 Menu Planning and Design (HM 431)

9. 4. R EPRESENTATION OF B RAND N AMES Any product brand that is advertised must be the one served. A registered or copyrighted trademark must not be used generically to refer to a product. 9 Menu Planning and Design (HM 431)

10. 5. R EPRESENTATION OF P RODUCT I DENTIFICATION Due to products similarity, substitutions are often made. These substitutions should be clearly identified. 10 Menu Planning and Design (HM 431)

11. 6. R EPRESENTATION OF P OINTS OF O RIGIN A potential area of error is in describing the point of origin of menu offering. There is a widespread use of geographic names used in generic sense to describe a method of preparation or service. 11 Menu Planning and Design (HM 431)

12. 7. R EPRESENTATION OF M ERCHANDISING T ERMS Advertising Terms should be selected carefully and must be applicable. 12 Menu Planning and Design (HM 431)

13. 8. R EPRESENTATION OF M EANS OF P RESERVATION A lot of preservation methods are accepted as; canning, chilling, bottling, freezing. If you going to use any of them it must be accurate. 13 Menu Planning and Design (HM 431)

14. 9. R EPRESENTATION OF F OOD P REPARATION Absolute accuracy with the selected method cooking is a must as; sautéed, roasted, fried, deep fried, smoked. 14 Menu Planning and Design (HM 431)

15. 10. R EPRESENTATION OF V ERBAL AND V ISUAL P RESENTATION When your menu, wall placards, or other advertising contain a pictorial representation of a meal or platter, it should portray the actual contents with accuracy. 15 Menu Planning and Design (HM 431)

16. 11. R EPRESENTATION OF D IETARY AND N UTRITIONAL C LAIMS Accurate application of this section is SOOOO sensitive. WHY???? 16 Menu Planning and Design (HM 431)

17. H.W In your own words, describe and analyze each of the 11 truth in menu sections. 17 Menu Planning and Design (HM 431)