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Restaurant Menu Design
Restaurateurs, or specialists they hire, engage in restaurant menu design every time they produce a menu. Universally, that process has entailed representing—with text, imagery, or both—the totality of dishes on offer to customers. A lot is at stake in a restaurant’s menu design. Menu design affects a restaurant’s overall aesthetic, its operational logistics, and its profitability. This entry focuses on the historical evolution of restaurant menu design, its professionalization since the early 20th century, the main objectives and components of restaurant menu design since it became an object of specialized study; and the major differences in menu design among contemporary restaurant genres.
The Historical Evolution of Restaurant Menu Design
Over the centuries, menus have taken diverse physical forms. The most enduring, and arguably the most common, ...
- Agriculture, Husbandry, and Fisheries
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- Cooking Temperature Recommendations, U.S. Department of Agriculture Guidelines
- Cooking Temperatures, Minimum
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- Food Science
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- Codex Alimentarius
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- Culinary Diplomacy
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- Food Aid
- Food and Agriculture Organization of the United Nations (FAO)
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- Litigation Concerning Food Issues
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- Raw Milk and Pasteurization
- Restaurant Inspections
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- U.S. Department of Agriculture
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- Water Rights
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- Antioxidants
- Ayurveda and Diet
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- Cancer-Fighting Foods
- Carcinogens and Relation of Cancer to Diet
- Cardiac Disease and Diet
- Childhood Obesity
- Chinese Traditional Medicine and Diet
- Cholesterol, LDL and HDL
- Diabetes
- Elderly Nutrition
- Fats, Role in Cardiovascular Disease
- Fats, Role in Diet
- Fiber, Role in Diet
- Food Allergies
- French Paradox
- Functional Foods
- Gluten-Free Food
- Holistic Medicine (New Age) and Diet
- Junk Food, Impact on Health
- Labeling, Nutrition
- Low-Fat Foods
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- Nutraceuticals
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- Nutritionism
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- Food Policy Councils
- Front Groups
- Labeling and Branding, Fruits and Vegetables
- Magazine and Newspaper Advertising
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- Online Advertising
- Shelving and Product Placement
- Subliminal Advertising
- Television Advertising
- Trademarks
- Retail and Shopping
- Bakeries
- Canned Goods
- Community Supported Agriculture (CSAs), Consumers’ Perspective
- Convenience Stores
- Deli Counter in Grocery Stores
- Ethnic Grocery Stores
- Expiration Dates
- Farmers’ Markets
- Fresh Food
- Frozen Food
- Generic Brands
- Gourmet and Specialty Foods
- Grocery Stores and Supermarkets
- Health Food Stores
- Hypermarkets
- Liquor Stores
- Mobile Markets
- Online Shopping
- Price Look-Up Codes
- Price Wars
- Self-Checkout in Grocery Stores
- Shelving and Product Placement
- Vending Machines
- Warehouse Clubs and Supermarket Loyalty Cards
- Wet Markets and Hawking
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- Anti-Globalization Movements/Word Trade Organization
- Barter and the Informal Economy
- Distribution Centers
- Economic Cost of Western Diet
- Exports
- Fair Trade
- Federal Trade Commission
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- Food Sovereignty
- Grain Elevators/Hoarding and Speculation
- Imported Food
- Invasive Species
- Monopolies
- North American Free Trade Agreement (NAFTA)
- Preservatives
- Shelf Life
- Sherman Antitrust Act
- Smuggling
- Storage and Warehousing
- Supply and Distribution Networks
- Tagging and Tracking Foods From Origin to Point of Retail Sale
- Tariffs
- Underground Economies
- Values-Based Food Supply Chains
- World Trade Organization
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