本文主要講述的是菜單的重要作用，菜單被發現是餐廳提供服務的鏡子。可以發現，在這個特定的菜單中，在開始有一個degustation菜單和一個點菜選項。初始字體為黑色，菜單的背景為簡單的白色。這是為了保證人們可以想像食物。為了保持食物的優雅和新鮮，菜單上有很多敘事元素。這些用於了解餐廳提供的食物(Reynolds et al.， 2013)。有一個單獨的桌子d ‘hote，討論的是美食菜單。這是戰略性地放在菜單的前面。這是為了讓人們意識到餐廳提供的食物。本篇論文代筆價錢文章由美國論文通AssignmentPass輔導網整理，供大家參考閱讀。
The menu is found to be the mirror to the services rendered by the restaurant. It can be found that in this particular menu, there is a degustation menu in the beginning and A la carte option. The initial fonts are black and the background of the menu is a simple white. This is to ensure that the people can imagine the food. To maintain an elegancy and state the freshness of the food, the menu has a lot of narrative elements. These are used to understand about the food offered in the restaurant (Reynolds et al., 2013). There is a separate table d’hote that discusses about the degustation food menu. This is strategically placed in the front of the menu. This is to make the people aware of the food that is offered by the restaurant.
The next is the layout of the menu. Many restaurants are found to use this system alongside the other techniques. There is discussion of the menu items in the upper right corner. The most expensive dish on the menu is found to appear on the menu. The next is the listing of the expensive items that are used to appear reasonable by comparison. One of the best ways to draw a consumer attention is to spot the menu and ensure that they offer the highest-priced goods on the top of the menu. This menu is found to encompass the techniques of drawing the highest prices. These include the food along with the portion size. The products that are not sold are usually in the bottom middle of the menu (Reynolds et al., 2013). The eye gazing of the consumers are found to be given leverage in this system.
In the menu, there is an initial discussion of the degustation technique. There is also development of the menu based on the kinds of courses that the people eat in the class. This is an interesting way of presentation of the menu. However, the people gazes are found to shift in the centre and along the menu. In this process, if there are certain visual elements, the consumers can comprehend the exact offering by the menu. The restaurant has critical acclaim for its food. By adding the visual presentation, there would be more productivity. The people can comprehend what services and deliverable they would receive from the restaurant. It needs to be more creative and the menu design needs to be much more. There is a lack of the narrative elements in the menu.
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