Dinner House Menu and Marketing Paper i attached file and there are 3 parts. you just need to do part C (paper and script for the presentation.) I am makin

Dinner House Menu and Marketing Paper i attached file and there are 3 parts. you just need to do part C (paper and script for the presentation.) I am making the menu and the restaurant is Korean fine dining. i attached photos of Korean fine dining restaurant. Menu Project #3 – Dinner House Menu & Marketing Paper – 200 points total in 3 Parts
Part A: worth 100 points Your upscale ‘fine dining’ dinner house menu must be designed utilizing
at least 40 items which must include at least the categories of appetizers, salads, soups, entrees,
with an appealing distribution between categories. No beverages or desserts on this menu, except
possible wine pairings for entrees. Menu must have a cover designed and printed by you and must
be presented in color format. Menu must be four pages, including the cover. Menu items should
include Name, Description (for most items) and Food Prices. If menuing steak items, a max of 3 will
count toward your 40-item total. Menu should be priced based on community norms and should
reflect the market area of the proposed location and, as above, information gathered from this class.
Cont’d Note:
Two color copies of each dinner menu must be provided to the instructor at the
time of menu presentations. A folder will be provided when project is returned.
a length of 4 pages including the cover page – no less, no more
Menus must be
Correct use of diacritic (accent)
marks is required (see ASCII Symbol handout, which works in iMenuPro). Also ethnic menu items
(Italian, French) must be researched to be appropriate, and spelled correctly, e.g. “Entrée”, not
“Entree”.
Part B: 25 points possible
Recipe Costings Select (2) two entrée items from your dinner house
menu and for each item (1) type an original recipe card for the item (no photocopies) and (2)
complete a cost card on the standard cost form found in the textbook and in Canvas. Individual
ingredient cost information will be gathered by you from local food markets. No handwritten
submissions will be accepted. Menu items chosen must have a minimum of 6 ingredients, not
including salt, pepper, etc.
Part C: 75 points possible Marketing Paper Project and Class Presentation – Research and develop
your concept, minimum 5 pages, single sided, double spaced, normal margins and 12 pt font. Your
Marketing Paper should discuss, in detail, how you plan to market your dinner house and how you
would implement the menu within your operation through development and training of your
employees. Photos, maps and other materials may be utilized but should not be counted in the
total page length of the paper. The library at the North Las Vegas campus contains many reference
texts on restaurant operations, as does the UNLV library. Paper must utilize and reference at least
three appropriate sources, print or online. Note: the class textbook cannot be listed as a resource.
Plagiarism will be dealt with according the College’s policy on Academic Integrity. Merchandising
Papers must be presented in standard clear front report cover. Paper must have a cover page that
should list: the title of the paper and restaurant, the name and section number of the class, your
name, the instructor’s name, date. The cover page does not count as one of the five pages of the
report. Class presentations should be regarded as if presenting to a lender, investor, etc. including
appropriate professional attire.
CHOICE MENU
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