AFRICAN RESTAURANT

When writing a menu, there are several steps to take.
 

1) Incorporate Priorities: Know guest demographics, area competition on  similar menu items, profitability expectations, quality level, and know  what your operating limitations are.
 

2) Consider Menu Categories: Will you highlight soups, salads,  appetizers, entrees, desserts, beverages, specialty or featured items,  all-of-these?
 

3) Number of Items per Category: Consider variety, temperature  (cold/hot/room temperature), preparation method, texture, shape/size,  flavor, color, composition, and balance.
 

4) Establish Quality Standards: Standardized recipes and product  purchase specifications need to be written for each item. Standardized  recipes will identify the types of ingredients within that menu item,  amounts of each, and preparation method. Specification sheets define the  quality requirements of each ingredient. Together, they'll give you the  tools to provide consistency in your offerings.
 

5) Write Descriptions: Good descriptions will influence your patron's  choices. Truth-in-menu issues arise from poorly written descriptions.  "Fresh Jumbo Gulf Shrimp" written for a Shrimp Scampi entree description  for example, cannot be made with frozen shrimp from Vietnam (largest  shrimp importer to the US)

For this assignment, you will address each of the above steps by:

• 1. Present and outline a menu that you could use for the restaurant you described in the introduction(African Restaurant). 
• 2. Identify who the target market(mostly Africans) is and explain how menu choices are affected by who the target market is.  Assess  how your operations will utilize standardized recipes for examples from  your menu as well as how operations will be affected by truth-in-menu  requirements. 

MINIMUM  600 WORDS, AT LEAST 2 APA SOURCES. NO PLAGIARISM. DUE 7/26/18 AT 11AM NY EST TIME.