Instructions: Using the property you chose in Unit 1, you will apply best practices to a menu based on the outline below and your readings.
Assignment Checklist:
Introduce the foodservice system you selected in Unit 1. Include an overview of the business, mission statement, location, website, cuisine, the average price of the menu items, and menu type. (Refer to Section 6.3 of your textbook.)
Take a screenshot of the menu and insert it into your paper.
Discuss the evident best practices followed in the menu for layout and design, including the menu style, sequence, placement, format, typeface, artwork, and cover. (Refer to Section 6.5 of your textbook.)
For those attributes that do not follow best practices, discuss what you would change to remedy the situation.
Discuss the three best attributes of the menu. (Refer to Section 6.5 of your textbook.)
Describe three changes that occurred to your selected Unit 1 foodservice system during the COVID-19 pandemic that you predict will remain intact and explain why.
Your paper must include an introduction and conclusion and be a minimum of 500 words using an 11- or 12-point sans serif font such as Ariel. Additionally, you must include a reference page, and your references and citations must use the current APA format and citation style. For assistance writing a paper, please see the Academic Writer link under Academic Tools.
Reference your course textbook and at least one additional reliable and/or scholarly source.
Submit your completed assignment to the Unit 4 Assignment Dropbox. Assignments are due
