1.
Language-
Very descriptive, visual language
2.
Content- Describes the appetizer and all the ingredients,
the price, serving size
3.
Design Elements- Organized, colorful, In folder,
Pictures of dishes
4.
Location- Online menu, To go menu, Sit down menu
5.
Audience- Customers
One particular constraint that can
be broken on a menu is the price; the restaurant determines the price of their
product. Whether the price is being increased or decreased determines how
customers would react. Most likely the cheaper the price the happier the
customer will be, if the price is suddenly increased the customers are most
likely to be upset.
Alexandra Hurtado
Loren Lewis
Denis McAuliffe
Alexandra Hurtado
Loren Lewis
Denis McAuliffe
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