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Which of the classifications and styles of menus do you think are the most efficient in terms of planning (time), cost effectiveness, enjoyable from a consumer perspective, and ease of preparation for the kitchen? Indicate why in your answer.

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Which of the classifications and styles of menus do you think are the most efficient in terms of planning (time), cost effectiveness, enjoyable from a consumer perspective, and ease of preparation for the kitchen? Indicate why in your answer.

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I think the most effective classification of the menu is the hybrid menu as it includes the combination of all the thrre menus .It includes everything like daily specials and changes on regular basis which is good for a change for customers and enjoyable too;. The most effective styles of menu is Prix Frix as they will offer a meal at fixed price moreover It will include three courses the appetizer main course and the desert. This is cost effective and enjoyable for customers having all three courses at fixed price

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In my opinion, for the classification of menus, I think the Market Menu has more attractive than other because it will change seasonally with the seasonal cooking materials, so that it can bring the feeling of freshness to customers. And for the styles of menus, I think the Prix Fixe may be a good choice for customers because the Chef already assist the customers to match the most suitable dishes together, so that customers only need to choice a set that includes 3-course with the most proper price in compared with the a la carte menu to enjoy their dining time.
My Phuong Lu

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according to me prix fix menu is a great option from both chef and customer point of view because it is easy for a chef to prepare what is in line he knows what is offered in the menu and he has a set plan to present it. From a customer point of view it is a good option because he has a choice to choose from 3-4 options and all of them at one price he also get to taste no. of dishes in a single pay he dont have to pay separate for each dish.
SAHIBDEEP SINGH

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In my opinion,the most effective classification of the menu is the prix fixe menu as it will include appetizer,main course and dessert at fixed price which is cost effective for customers also when chef knows about what is offered it becomes easy for the kitchen to set a proper organisation for food item.

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Chunlu Liu (301116909)
In my opinion, I think is the most effective classification menu market menu, it can be change once each season can be every day a week, it in time, to give the customer different menu and ingredients, from different places of the guests have the opportunity to taste different food, for the chef, every day is not the same menu can exercise their cooking skills, improve technology, better restaurant to attract customers. Market Menu takes fresh vegetables in different seasons, cooks fresh food, and brings different food experience to every customer.

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In my opinion prix fixe menu is best for customer as well as for the restaurents because the price is fixed and numerous options are available for the guest.The guest can taste different dishes on different days paying the same amount everyday.

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My preferred menu classification and style

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My preferred menu classification and style

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In my opinion, a hybrid class menu with a semi a la carte syle would be enjoyable for the customers but also would have a balance in ease of preparation, time and cost-effectiveness. I think that customers would prefer a fixed option of dishes plus a portion that changes daily/weekly which a hybrid menu offers. Additionally, by giving the customer the option to order a fixed dish and a la carte, adds to a customers ability to customize based on preference (semi a la carte).
If I were to base the menu mostly on ease of preparation, planning and cost effectiveness, the obvious choice is a Prix Fixe menu. This does not leave room for guests to customize their meal but the limit of change in food options gives the chefs an easier time to prepare. Additionally, it is an straightforward way to order an entire meal for a fixed price. e.g lunch meal offered daily
-Franchesca (301108439)

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Efficient classification and style of menu

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Efficient classification and style of menu

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According to the customer's perspective, the most proficient classification menu is the Hybrid menu. It is a combination of the three menus that are Static menu, Cycle menu and Market menu. In this menu, some dishes are fixed, but some changes regularly, like daily or seasonally. This change provides novelty on the menu and offers great variety. Moreover, up-to-date on the menu attracts customers and feels delightful.
On the other hand, the Prix Fixe menu has an impressive style. It serves a complete meal with appetizer, main course and dessert at a fixed price. It is easy to choose a combination of dishes from the pre-designed fusion of meals on the menu. It is cost-effective for a customer and easy to prepare because the menu is well-planned and saves the time of the chef.

Gurleen Kaur
301150367

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I think Market menu and Semi a la carte is most efficient for both customer and restaurant. Because through the Market menu, they change regularly and seasonally or daily, weekly. The kitchen can change its menu flexibly and efficiently in terms of planning while checking the customer's likes or dislikes. And from the customer's perspective, they can get different menu not for the fixed menu so they can enjoy different kinds of food also. Semi a la carte is efficient for both restaurants and customers. Because this style priced with soup or salad that customers can feel cost-effectiveness. And also for the kitchen, they can care less about the different detail of the components for each menu, so they ease to prepare the menu for each table.

chaewon kim

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i think prix fixe menu is the best choice because it is a great way to create a special experience for guests who are celebrating as it has a impressive style and fixed prize. In addition, it allows guests to experiment and try unique offerings the might not have. This makes it a more memorable experience for guests who will want to come back and dine at the restaurant.

Simran Walia (301132411)

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I believe the most efficient in terms or planning and cost effective would be a semi a la carte menu. The kitchen can bulk order on items for side dishes and they don't have to plan out more than their core items. This is attractive from a consumer because most customers do not want to think about what their ordering for each item, picking say a sandwich that comes with fries is easier than picking through other sides. Semi a la carte style also offers some flexibility that would be attractive to consumers. I also think a hybrid menu would be attractive to consumers because it can offer them something new if they want to branch out of their comfort zones. This would not be as cost effective for the kitchen I would imagine, but would still be a good style of menu.

Amanda Miller

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According to me, prix fixe menu is the best option for customer, chef as well as for the restaurants because it is a great way to create a special experience for guests. The prix fixe menu is the most effective classification because it will incluide appetizers, entrees and desserts. The guests enjoy different dishes on different time on paying the same amount.
Ravneet kaur pamma
301086160.

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According to my perspective,the most effective and great idea for a customer as well as for restaurants as the cost of this menu is fixed and have a lot options available for the customers.Moreover, the other interesting point is that it includes appetizers, main courses and dessert too at fixed price.Because of menu, customer can taste distinct dishes with different tastes.
TAMMANA
301108872

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In my opinion, Prix Fixe menu type is most efficient because it allows customers to have a complete meal at fixed price. This menu includes appetizer, main course and dessert, which I  think should in a proper meal. So, this is the more efficient menu.

Lovepreet Kaur
301145167

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According to the prix frix menu is the most efficient menu as it allows customers to have a complete meal at fixed price. also it benefits the chief as the chief know what he has offered in the menu and how he can plan the best to present the food.
Ritik Dahiya

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According the my point of view the prix fixe is a best option to design the menu. its style is very impressive as it is helpful for the customers because the prices are fix of meal and the great option of meals so it is easy to choose for customers as well as it is best for chefs as the meals are fix and they are ready to prepare on time and fast
Kamaldeep kaur