'In the foodservice industry menu is the most important planning control tool in a foodservice operation. A well-planned menu serves as a catalyst that drives all operational functions such as purchasing, production, assembly, distribution, service, and sanitation. Other than that, it is also a management control tool that influences resource acquisition and utilization. These resources are including food, labor, equipment, and facilities. Every restaurant\'s operation has a mission and goals, that’s the reason why the menu must be well-planned and appropriate for the food service and consistent with its organizational mission and goals. It could be the major goal is to provide nutritionally adequate meals at a reasonable cost, to generate profit, and so on. #foodservice #msufhls #bfst'
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