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A Room Service Menu Psychology

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The Menu
A menu is a list of items available for selection by a customer. It is the most important internal control of the foodservice system and it establishes the inputs needed by the system. A change in menu can impact all aspects of the foodservice system because it establishes the inputs needed by the system. The menu controls each subsystem and it is a major determinant for the budget. It reflects the personality of the foodservice operation and impacts the layout of the operation and equipment needed to produce it.
A menu can be presented in many ways. A Spoken Menu is one that is presented by a dietetic technician orally to a patient. A Room Service Menu is similar to that of a hotel where patients call the foodservice department when …show more content…

There are five elements used in menu psychology: eye gauze motion, primacy and recency, font size and style, colour and brightness and spacing and grouping. The eye gauze motion element says that the eye will travel in a set pattern when viewing a menu. Therefore a threefold menu is considered the prime menu sales area. Primacy and recency deals with the position of the menu items you want to sell more of in the first and last positions within a category as the first and last things are what a customer is most likely to read. Menu planners increase font size and use a different style to attract a customer’s attention to an item and decrease to deflect attention. They increase colour, brightness, or shading of visual elements to attract a customer’s attention. By using boarders around items or groups of items, the customer’s attention can be …show more content…

However, an article about menu labelling laws says that the government has the power to require restaurants to provide this information and often does so in the commercial marketplace. The Nutrition Labelling and Education Act of 1990 (NLEA) requires sources of packaged food and beverages to reveal the ingredients contained in the product and to place a standardized nutrition facts panel on the packaging. Menu-labelling laws are another form of mandated factual disclosure. (Pomeranz & Brownell, 2008) A restaurant owner should also be able to support and demonstrate claims made and the quality of foods if they are used on a menu, for example, if he claims that a particular food is low fat or of high quality he should be able to prove it as he

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