menu - a listing of the food choices a restaurant offers for each meal, entree - main dish, fixed menu - a menu that offers the same dishes every day for a long period of time, a la carte - a menu that offers each food and beverage item priced and served separately, table d'hôte menu - a menu that lists complete meals, from appetizers to desserts and sometimes beverages, for one set price, continental menu - a breakfast menu that provides mostly a selection of juices, beverages, and baked goods, accompaniment - an item that comes with an entree, such as a choice of potato, rice, or pasta and a choice of vegetable, garnish - an edible food that is placed on or around food to add color or flavor, plating - the arrangement of food items and garnishes on a plate, proportion - the ratio of one food to another and to the plate, printed menu - any form of printed menu list that is handed to customers as soon as they sit down, clip-on - a special list that is fastened directly to the menu, table tents - folded cards that stand on the table to list specials, menu board - a handwritten or printed menu on a board on a wall or easel, average check method - determining prices based on an average check amount that you would like each customer to spend, Competitor’s pricing method - charges approximately what the competition charges for similar menu items, Psychological pricing method - menu pricing based on how a customer reacts to menu prices,

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