1. Menus and POS Equipment
Chapter 14, Section 2
Menus and POS Equipment

2. Menu Planning Factors Target market
Food, beverage, and services types to be offered.
Property location
Transportation and parking accommodations and facilities
Competition
14.2-1

3. Menus Affect: Labor Equipment Space Layout and design Ingredients Time
Cost
14.2-2

4. Food and Beverage Employees Can Answer:
What are the ingredients?
How is it prepared?
How large are the portions?
What goes with it?
What does it taste like?
What may guests substitute for this item?
What cannot be substituted for this item?
14.2-3

5. Point-of-sale systems add up guest charges and print a bill.
14.2-4

6. Section Quiz
When you are planning a menu, it is important to consider how that menu will affect certain factors. For example, you will need an adequate number of qualified employees with eh appropriate skills to produce your menu’s items. Which of the following factors if affected by this consideration?
Equipment
Space
labor
Answer: c

7. Section 14.2 Quiz
2. Another factor that the menu can affect are the kitchen’s space and the necessary equipment in the kitchen to prepare menu items. Which of the following factors is affected by the consideration?
Ingredients
Layout and design
Time
Answer: b

8. Section 14.2 Quiz
3. True/False: It is the job of restaurant employees to know all of the items on the menu, so they can answer guests’ questions about the food on the menu. 4. True/False: The roll of paper inside an electronic point-of-sale system that is used to print guest checks is called tissue paper. 5. True/False: The best marketing tool a restaurant can have is a menu.
3. True
4. False
5. True