Compare and contrast the American and traditional European styles of grocery shopping. Consider the benefits and less-beneficial aspects of both.

The importance of the menu to a foodservice operation cannot be emphasized too often or too much. The fact that it is an early topic in this book underscores its importance for those studying the management of foodservice operations. The menu is also called “the driver” of a foodservice operation. This descriptive term indicates that every part of a foodservice operation is affected by the menu and stresses how the menu is a managerial tool for controlling many aspects of a foodservice operation.  As you learn more about menus and menu planning, keep in mind menus from your favorite restaurants or your recent meals in other types of foodservice operations.

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In order to keep the theme of things coming and going, what was the artist’s order regarding the above piece?

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