Banquet Catering Management

Chapter 7:
Catering Menu Design
MENU SALES AND
PRESENTATION
DESIGN INCLUDES:
 1). PACKAGE COVER
It includes contracts, correspondences, menu.
 2). DESIGN FORMAT
It has single panel that incorporate the
number of menu and price printed separately.
 3). LAYOUT
It refers to placement of
typeface and illustration
on the design format
outlining the complete
menu list items in order
they want it served.
 4). TYPE FACE
It is influence by the customer choice in
creating the interest in establishing a
mood or character in increasing
readability of styles and sizes incorporated
in the design of menu.
 5). PAPER AND COLOR
COLOR – it is important in very menu design to elicit physical and
emotional actions from the reader.
Bright – excites the reader
Pink – soothes the reader
Light Blue – create a feeling of confidence
Shade of brown – convey commonness
Green – create unrest, nature
Yellow – indicate cheerfulness
PAPER– used exceptionally heavy creating durability and quality.
6). ILLUSTRATION and
GRAPHIC DESIGN

It reinforces the theme and send the

clear message of professionalism.
 7). COPY
It is a written words that
identify menu items and
describe item content for the
consumer.
3 CATEGORIES
OF COPY
Accent Copy Descriptive Merchandising
used in course Copy provides information
about catering services
heading in creating brief description of
policies and prices
customer’s interest ingredients emphasizing
clearly to avoid
the quality of preparation
that help establish misunderstanding that
of menu such as fluffy,
the theme and results to problem
creamy, smoothly, rich,
cuisine orientation. during functions.
blended.
COPY OF MENU
 END OF
DISCUSSION.