Structure and design on menus in hospitality in Serbia as a significant sales tool in tourism

Abstract

Written offers represent the image of the operations of each hospitality facility, including a la carte menus that have the most important role. Proper structuring, number of meals, information about food and design, to a large extent, influence the choice of guests - tourists and their satisfaction. The implementation of appropriate scientific methodologies comprehend that the following parameters are important for the proper structuring and design of menus and the actual sale of foods, namely: guidance items and balance, diversity and composition of the offer, a description of the truth about food and information, the size and design of cover and paper, printing and color. The survey was conducted by direct and indirect collection of menus from a corresponding number of a la carte restaurants. The obtained data were subjected to analysis and synthesis, statistically processed and graphically presented in the paper. The results represent a picture of the situation in the hospitality industry in the Republic of Serbia, in terms of significant sales resources in tourism.

Keywords

• menu
• gastronomy
• structure
• information
• design
• hospitality
• tourism