Menu planning.

The menu is the restaurant first and last impression. It is the most important communication tool between the restaurant and the customers. When guests are seated in the restaurant, they are given a menu, which is the primary communications, sales and public tool of the restaurant. The purpose of the menu is to inform guest of items available and price, to inform employees of the items to prepare and purchase. The menu is a mission …

…which the supplier and retail distribution functions are owned or controlled by a single organization. Travel organizations have evolved first by taking over or merging with competitors in the same sector (horizontal integration), and then by taking over or merging with principles and intermediaries in different sectors of the travel industry (vertical integration). Also horizontal integration refers when producers going with the major aim for removing competitors, to increase economics of scale and purchasing power.