Critique 2

Precedence Study

Example 1

Menu with dishes and price, added some ingredient of the dishes, to let customer know what is the ingredient inside the dishes. This able to let customer know and choose wisely, because some customer might cannot or allergic to consumer certain ingredient. Furthermore, no images on this menu, customer tend to imagine what the foods looks like, and some customer choose via images.

Example 2

Menu with dishes and price, added some ingredient of the dishes, to let customer know what is the ingredient inside the dishes. This able to let customer know and choose wisely, because some customer might cannot or allergic to consumer certain ingredient. Furthermore, no images on this menu, customer tend to imagine what the foods looks like, and some customer choose via images.

Example 3

Menu with dishes and price, added some ingredient of the dishes, to let customer know what is the ingredient inside the dishes. This able to let customer know and choose wisely, because some customer might cannot or allergic to consumer certain ingredient. Furthermore, lack of images on this menu, customer tend to imagine what the foods looks like, and some customer choose via images.

SASHIMI OR SUSHI 2p				HandRoll	SASHIMI OR SUSHI 2P							Hand Roll
TUNA	3.60			3.00	SALMON ROE			3.25				3.00
YELLOW TAIL	3.80			3.50	SCALLOP			3.80				3.00
SALMON	3.25			3.00	SEA EEL			3.80				3.00
ALBACORE	3.20			3.00	SEA URCHIN			4.95				5.95
CRAB	3.50			3.00	SHRIMP			3.25				3.00
EGG	2.50			3.00	SMELT ROE			3.25				3.00
F. EEL	3.25			3.50	S. SALMON			3.25				3.95
FATTY TUNA	MK			MK	SNAPPER			2.95				3.00
GIANT CLAM	4.95			5.95	SQUID			3.50				3.00
HALIBUT	3.25			3.00	SURF CLAM			2.95				3.00
MACKEREL	3.25			3.00	SWEET SHRIMP			5.95
OCTOPUS	3.25			3.00	TOFU POCKET			2.80				3.00
OYSTER	4.25				TOMATO SUSHI			7.75
					AVOCADO			3.00				3.00
ROLLS							ROLL					Hand Roll
SPICY TUNA ROLL								5.75				3.00
SPICY SALMON ROLL								5.75				3.00
SPICY YELLOW TAIL ROLL								6.95				3.50
SPICY CRAB ROLL(Imitation Crab Meat and Smelt Roe)								5.75				3.00
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
BANZAI ROLL(Fresh Water Eel, Shrimp Tempura, Jalapeno,Smelt Roe in Soy Paper)								8.75
Go to Top
CALIFORNIA ROLL								3.90				3.00
CA. BEACH ROLL(Scallops on Cal. Roll and Baked)								8.95
CUCUMBER ROLL (kappa maki-Seaweed out)								3.00				3.00
CATERPILLAR ROLL (Fresh Water Eel, Avocado, Cream Cheese)								7.95				3.50
CRAWFISH ROLL (Craw Fish, Avocado, Smelt Roe)								6.95				3.75
CRAZY ROLL (Shrimp Tempura, Spicy Tuna, Smelt Roe, Avocado								6.95				3.75
Roll with Soy Bean Paper)
CRUNCH ROLL (Shrimp Tempura, and Chips with Eel Sauce)								5.95
DRAGON ROLL (Whole Fresh Water Eel on Crab Roll)								12.95
EEL ROLL (Fresh Water Eel, Avocado)									7.80			3.50
FRIED OYSTER ROLL (Braded Fried Oyster)								6.95				3.50
N.Y ROLL (Imitation Crab on Spicy Salmon Roll)								8.95
PHILADELPHIA ROLL(Smoked Salmon, Avocado, Cream Cheese)								4.95				3.95
RED CATERPILLAR ROLL (Tuna, and Avocado on Spicy Crab R)								8.95
RAINBOW ROLL (Tuna Yellow Tail, Salmon, Snapper, and Shrimp . on Cal. Roll with Smelt Roe.)								8.95
SALMON SKIN ROLL (Crispy Salmon Skin with Vegetable)								4.95				3.25
SPIDER ROLL (Soft Shell Crab Roll)								6.85				7.00
SHRIMP TEMPURA ROLL (Shrimp Tempura, Avocado Smelt Roe,								5.95				3.25
			Soy Bean Paper)
SHO GUN ROLL (Salmon and Avocado on Spicy Crab Roll)								7.75
TIGER EYE ROLL(Smoked Salmon, Cream Cheese, Jalapeno in . Soy Bean Paper)								7.95
TUNA ROLL (Tekka Maki-Seaweed out)								3.95				3.00
VEGETABLE ROLL		(All Vegetables)						5.90				3.00
ZEN 5 ROLL (Jumbo Roll: Soft Shell crab, Spicy Crab, Avocado,Vegetable, Shrimp Tempura, Capachio Tuna on top)										12.95

SPECIAL FROM SUSHI BARGo to Top

VOLCANO	(Scallop, Shrimp, Kani, Avocado, Lapping with Salmon and Baked)	9.95
DYNAMITE	(Octopus, Mushroom, Kani, Scallop, Shrimp, with Special Sauce and Baked)	9.95
GREEN MUSSEL 5P	(Mixed with Green Mussel, Scallop, Kani, and Baked)	7.50
CAPACHIO (TUNA) (Seared Tuna with Garlic, Black Paper)		9.95
HONEYMOON SPECIAL	(Oyster, Salmon Roe, Smelt Roe, Quail Egg in Martini Glass)	8.00
HAMACHI KAMA	(Grill Yellow Tail Collar)	7.95

SPECIAL SALAD Go to Top

TUNA TOWER	(Fresh Tower Tuna with mix Cucumber, Green Onion, and Special Sauce)		12.50
SEAWEED SALAD			3.95
SEAFOOD SALAD	(Mixed fish, Seafood, Green Salad, Cucumber with Vinegar Sauce)		9.50
CRAB SALAD	(Kani kama, Smelt Roe, Cucumber W/ Special Sauce)		3.95

APPETIZERS Go to Top

CUCUMBER AND KANI	Roll with Crab Meat in thin Sliced Cucumber	3.95
GYOZA	Chicken and Vegetable Dumplings 5P	3.75
HARUMAKI	Japanese Spring Rolls 3P	2.50
EDAMAME	Steamed Soy Beans	3.25
SUNOMONO	Japanese Style Cucumber and Seaweed Salad	2.95
SOFT SHELL CRAB	Fried………………………………...…………	5.50
TOFU	Cold or Fried Soy Bean Curd	3.25
TEMPURA	Vegetable 6P…………………………………..	3.50
	Shrimp 4P……………………………………..	4.75
	Shrimp 2P, Vegetable 4P……………………...	4.75
YAKITORI	Char Broiled Chicken on Skewers 2P	3.25
SUSHI	Tuna, Salmon, Shrimp………………………..	4.50
SALMON TERIYAKI	……………………………………...…………	4.50

SIDE ORDER Go to Top

ASARI MISO SOUP	Clam Soy Bean Soup………………………….	5.50
MISO SOUP	Soy Bean Soup………………………………..	1.50
ONION SOUP	……………………………………..…….……	1.50
STEAM RICE	………………………………………..………	1.00
CHICKEN FRIED RICE	……………………………………..…….……	1.95
SHRIMP FRIED RICE	…………………………………...……..…..…	2.95
BEEF FRIED RICE	………………………………...………..…..…	1.95
HOUSE SALAD	………………………………...………..…..…	1.95

SUSHI COMBO Go to Top

A	Spicy Tuna Roll 8P with Sushi 20 Pieces…………………………….		37.00
B	Cal. Roll 8P with Sushi 8 Pieces……………………….……………..		15.80
C	Cal. Roll 8P with Sushi 6 Pieces………………………….…………..		12.00
D	Cal. Roll 8P with Sushi 4 Pieces…………………….………………..		9.95
UNAGI JU (Baked Eel on Sushi Rice) …………………..……………….			14.00
CHIRASHI (Sashimi on Sushi Rice) ………………………………………			14.95
TEKKA DON (Chopped Spicy Tuna on Sushi Rice)			9.95
ROLL TRIO (Cal. Roll 8P, Tuna Roll 6P, Cucumber Roll 6P)			7.95
HAND ROLL COMBO (Cal. Roll, Salmon Skin, Spicy Tuna, Eel,			11.95
		Spicy Crab)

SASHIMI COMBO Go to Top

A	Tuna 4P, Yellow Tail 4P, Salmon 4P, Sweet Shrimp 2P, Snapper 4P, Octopus 4P, 1 Order Tuna Capacho.		48.00
B	Tuna 4P, Yellow Tail 4P, Salmon 4P, Sweet Shrimp 2P, Snapper 4P		36.00
C	Tuna 4P, Yellow Tail 4P, Salmon 4P, Snapper 4P		24.00
D	Tuna 3P, Salmon2P, Snapper 2P		12.00

LUNCH SPECIAL BOX Go to Top

CHICKEN TERIYAKI			……………………………………………..				5.95
SESAME CHICKEN			Battered Breast Chicken				6.95
CHICKEN KATSU			Chicken Cutlet				6.75
SHRIMP TERIYAKI			……………………………………………..				8.95
FISH TERIYAKI			Salmon or Snapper		…………………		6.75
BEEF TERIYAKI			……………………………………………..				7.95
TONKATSU			Tenderloin Pork Cutlet			……………….	6.75
(Above lunch box include miso soup, salad, tempura, fruit and rice.)
OYAKO DON		A large bowl of rice topped with chicken & eggs						5.75
KATSU DON		A large bowl of rice topped with pork cutlet &egg						5.75
SEAFOOD DON		A large bowl of rice topped with shrimp, scallop, mussel and egg.						7.95
U-DON Nabeyaki		Special bowl of noodle topped chicken & egg						6.99
	Tempura	A large bowl of noodle topped with tempura						6.50
	Kitsune	A large bowl of noodle topped with sweet tofu						6.50
	Seafood	A large bowl of noodle topped with seafood						8.95

LUNCH TEPPAN YAKI SPECIAL Go to Top

Served with Salad, Onion Soup, Hibachi Vegetable and Steam Rice

$1.00 Extra Charge for Fried Rice

T1	HIBACHI CHICKEN		………………………………			7.95
T2	HIBACHI STEAK		………………………………			8.95
T3	HIBACHI SHRIMP		………………………………			8.95
T4	HIBACHI SCALLOP		………………………………			8.95
T5	HIBACHI CALAMARI		………………………………			6.95
T6	HIBACHI VEGETARIAN		………………………………			6.95
T7	TERIYAKI CHICKEN		………………………………			7.95
T8	TERIYAKI BEEF		………………………………			8.95
T9	TERIYAKI SHRIMP		………………………………			8.95
T10	TERIYAKI SCALLOP		………………………………			8.95
T11	ORANGE ROUGHY		………………………………			8.95
T12	CHICKEN YAKISOBA		………………………………			7.50
T13	BEEF YAKISOBA		………………………………			7.50
T14	SHRIMP YAKISOBA		………………………………			8.95
CHOICE COMBINATIONS OF TWO						12.95
MINI STEAK,		CHICKEN, SCALLOP,			MINI FILET
SHRIMP,		BEEF JULIENNE,			CALAMARI
SIDE ORDERS
SHRIMP		5.50		ONION SOUP			1.50
SCALLOP		5.50		SHRIMP FRIED RICE			2.95
CHICKEN		4.50		CHICKEN FRIED RICE			1.95
CALAMARI		5.50		BEEF FRIED RICE			1.95
MINI STEAK		5.95		GREEN SALAD			1.95

DINNER ENTRESS Go to Top

Include Miso Soup, Salad, Steam Rice

CHICKEN TERIYAKI		………..…………………………………	6.95
VEGETABLE TEMPURA		10p Vegetable…………………………	7.25
MIXED TEMPURA		4p Shrimp, 6p Vegetable………………	8.95
SHRIMP TEMPURA		8p Shrimp……………………………..	9.95
N.Y. STEAK TERIYAKI		.………………………….…………….	11.95
BEEF TERIYAKI		..……………………………………….	8.95
SALMON TERIYAKI		…………………………..…………….	8.95
WHITE FISH TERIYAKI		Snapper ………..………………………..	8.95
SHRIMP TERIYAKI		………………………………….……..	11.95
TONKATSU	Breaded Tenderloin Pork with Special Sauce		7.45
CHICKEN KATSU	Breaded Chicken Cutlet with Special Sauce		7.45
SESAME CHICKEN		Battered Breast Chicken ……………….	7.95

YakisobaGo to Top

Include Miso Soup, Salad, Steam Rice

CHICKEN	Stir Fried Japanese Noodle with Vegetable and Those Chicken, or Beef, or Seafood.	7.25
BEEF		8.25
SEAFOOD		8.95

Donburi

Include Soup, Salad

OYAKO	A large Bowl of Rice topped with Chicken, or Pork Cutlet, or Seafood.	5.75
KATSU		5.75
SEAFOOD		7.95

Sukiyaki

Include Rice, Salad

SEAFOOD	Vegetable, Noodle, Tofu, and Choice of Three Simmered with our Special Broth.	10.95
CHICKEN		8.95
BEEF		8.95

U - Don

Include Salad

SEAFOOD	A large bowl of Noodle Topped with Egg, and Those.	Shrimp, Scallop, Mussel	8.95
TEMPURA		Shrimp tempura	6.50
KITSUNE		Tofu	6.50
NABE		Chicken	6.99

CHILDREN DINNER(UNDER 12) Go to Top

Include Soup, Salad, Rice

CHICKEN & TEMPURA	……………………………………………	5.99
BEEF & TEMPURA	…………………………….………………	6.99

CHILDREN TEPPAN YAKI (UNDER 12)

Served with salad, onion soup and steam rice $1.00 extra charge for fried rice
HIBACHI BEEF	………………………………………………...	6.95
HIBACHI CHICKEN	………………………………………………...	6.95
HIBACHI SHRIMP	………………………………………………...	8.95

COMBINATIONS Go to Top

Served with salad and miso soup.

Served rice C1 to C6

C 1	Mixed Tempura & White Fish(Snapper) Teriyaki	9.95
C 2	Mixed Tempura & Chicken Teriyaki	8.95
C 3	Mixed Tempura & Beef Teriyaki	10.95
C 4	Mixed Tempura & Salmon Teriyaki	9.95
C 5	Mixed Tempura & Sesame Chicken	8.95
C 6	Mixed Tempura & Shrimp Teriyaki	11.95
C 7	California Roll & Chicken Teriyaki		8.95
C 8	California Roll & Beef Teriyaki		9.95
C 9	California Roll & Salmon Teriyaki		9.95
C10	California Roll & Sesame Chicken		8.95
C11	California Roll & Shrimp Teriyaki		11.95
C12	California Roll & White Fish(Snapper) Teriyaki		9.95
C13	Sashimi, California Roll, Tempura, Chicken Teriyaki		15.95
C14	Sushi(Tuna, Salmon, Shrimp) Cal. Roll, Tempura, Chicken Teriyaki		14.95
C15	Cal. Roll, Mixed Tempura, Chicken Teriyaki		10.95
C16	Cal. Roll, Mixed Tempura, Beef Teriyaki		11.95
C17	Cal. Roll, Mixed Tempura, Salmon Teriyaki		11.95
C18	Cal. Roll, Mixed Tempura, Sesame Chicken		10.95
C19	Cal. Roll, Mixed Tempura, White Fish(Snapper) Teriyaki		11.95

TEPPAN DINNER ENTREES Go to Top

Served with salad, onion soup, hibachi vegetable,

shrimp and steam rice $1.00 extra charge for fried rice

HIBACHI CHICKEN	………………………………	10.95
HIBACHI STEAK	………………………………	13.95
HIBACHI SHRIMP	………………………………	13.75
HIBACHI SCALLOP	………………………………	13.75
HIBACHI CALAMARI	………………………………	11.95
HIBACHI VEGETARIAN	………………………………	8.95
TERIYAKI CHICKEN	………………………………	10.95
TERIYAKI BEEF	………………………………	10.95
ORANGE ROUGHY	………………………………	12.95
FILET MIGNON	………………………………	15.95
CHICKEN YAKISOBA	………………………………	10.75
BEEF YAKISOBA	………………………………	11.95
SHRIMP YAKISOBA	………………………………	12.95

TEPPAN SPECIALTIES COMBINATIONS Go to Top

Served with salad, onion soup, hibachi vegetable,

shrimp and steam rice $1.00 extra charge for fried rice

T- 1	Steak&Chicken		…………………………..					15.95
T- 2	Steak&Lobster		…………………………..					19.95
T- 3	Steak&Shrimp		…………………………..					16.95
T- 4	Steak&Scallop		…………………………..					16.95
T- 5	Filet&Scallop		…………………………..					17.95
T- 6	Filet&Shrimp		…………………………..					17.95
T- 7	Filet&Lobster		…………………………..					22.95
T- 8	Chicken&Shrimp		…………………………..					15.95
T- 9	Chicken&Scallop		…………………………..					15.95
T-10	Shrimp,Scallop&Calamari			………..…….				18.95
T-11	OrangeRoughy,Shrimp&Calamar					………		17.95
T-12	Lobster,FiletMignon&Chicken				…………			24.95
ZEN5SPECIAL		Lobster, Shrimp & Scallop					…….	23.95

	M~TH	FRI	SAT	SUN
Lunch	11:00 ~ 2:30	11:00 ~ 2:30	12:00 ~ 4:00	closed
Dinner	5:00 ~ 9:30	5:00 ~ 10:00	~4:00 10:00

Idea Development

A methodology for customers seeking to purchase a meal from a food service vendor such as a restaurant, a cafeteria, or a vending machine, by ordering a food preparation based upon menu-selections. In addition to receiving ordered food, customers receive suggestions for optionally modifying their food orders based upon nutritional benefits and other criteria. Either during real-time customer-ordering or during post-ordering, a food-service vendor presents a customer suggestions specific to a pending tentative or completed order, wherein the customer may enjoy purported nutritional benefits by electing to follow these suggestions and thereby modify the tentative order into a corresponding completed order. Alternatively, the customer may elect to ignore these suggestions, but may nonetheless decide to effect such food-ordering modifications during subsequent visits. The food selection criteria implemented by a food service vendor is independent of individual customer identity and preferences, and are flexible and readily adaptable to accommodate changes such as a food service vendor's marketing strategy, customer-food preferences, discoveries pertaining to nutrition and consequent good health; and may be adapted to a plethora of food service environments. The preferred embodiment contemplates a restaurant environment in which customers typically approach a food-ordering counter and interface with both a menu display and with order-taking personnel. Other embodiments implicate kiosks, vending machines, remote access devices, and locally and remotely-accessed networked computers, wherein customers interact with automated computer-driven devices instead of or in addition to wait-staff or other food service personnel.

A methodology for customer food ordering from an available plurality of menu item selections contained in a food service vendor's menu devolving from a food service knowledgebase including a computerized database of anonymous customer preference information, located on one of a plurality of servers digitally accessible by a plurality of networked computer workstations, interrelated with a food ordering computerized database, located on one of a plurality of servers digitally accessible by said plurality of networked computer workstations, said plurality of menu item selections classified by a plurality of Food Items subsumed into a plurality of Food Categories, with said plurality of Food Items served by said food service vendor according to a plurality of related Food Options, with each of said plurality of Food Items, each of said plurality of Food Options, and each of said plurality of Food Categories associated with nutritional attributes and corresponding nutritional attribute Weighting Factors assigned by said food service vendor, and stored in a nutritional computerized database, located on one of said plurality of servers digitally accessible by said plurality of networked computer workstations, and said customer making choices of said plurality of menu item selections to establish a tentative food order and said tentative food order entered into said plurality of servers via one of said plurality of networked computer workstations, said methodology for customer food ordering comprising the steps of: suggesting to said customer a plurality of alternative Food Items of said plurality of Food Items and/or a plurality of alternative Food Options of said plurality of Food Options and/or a plurality of alternative Food Categories of said plurality of Food Categories with each of said plurality of alternative Food Items and each of said plurality of alternative Food Options and each of said plurality of alternative Food Categories possessing Nutritional Point values calculated and stored within said nutritional computerized database and corresponding to the product of said nutritional attributes and said corresponding Weighting Factors assigned to each of said nutritional attributes for each of said plurality of Food Items, of each of said plurality of related Food Options, and of each of said plurality of related Food Categories, for improving health benefits relevant to said tentative food order by suggesting a substitution for said Food Item or said Food Option or said Food Category with a healthier Food Item or Food Option or Food Category possessing a lower Nutritional Point value; reconciling, with additional order preference input from said customer, said tentative food order with said suggested plurality of alternative Food Items and said suggested plurality of alternative Food Options; optionally revising said tentative food order according to said reconciliation by modifying a plurality of said chosen Food Items and/or modifying a plurality of said chosen Food Options to constitute a completed food order; submitting for fulfillment said completed food order to said food service vendor; and dispensing said submitted completed food order to said customer and updating said computerized database of anonymous customer preference information.

Now referring to Table 1, there is seen the following interrelationship between Food Items and corresponding Food Options for the “Drinks” Food Category.

TABLE 1
Food Items & Options for “Drinks” Food Category
Item #	Food Item	Food Option
1	Cola	Small, Medium, Large
2	Diet Cola	Small, Medium, Large
3	Bottled Water	Small, Large
4	Chocolate Shake	Small, Large
5	Strawberry Shake	Small, Large
6	Coffee	Cream, Sugar, Sweet ‘N’ Lo
7	Iced Tea	Sugar, Sweet ‘N’ Lo

The seven illustrative Food Items shown—corresponding to the drink category—are Cola, Diet Cola, Bottled Water, Chocolate Shake, Strawberry Shake, Coffee, and Iced Tea. While container size is typically an option for any sort of drink, the Food Options shown in Table 1 have been simplified for illustrative purposes only. Thus, Food Options for Sodas are Small, Medium or Large size container. Similarly, Food Options for Bottled Water and Shakes are Small or Large size container. As clearly shown in cell (7,3)—corresponding to the intersection of row 7 and column 3—customers ordering coffee have the option of requesting it with cream, sugar, and/or Sweet ‘N’ Lo. Similarly, customers ordering iced tea have the option of requesting it with sugar, and/or Sweet ‘N’ Lo in cell (8,3).

Referring now to Table 2, there is also seen the interrelationship between Food Items and corresponding Food Options for the “Sandwiches” Food Category.

TABLE 2
Food Items & Options for Sandwiches Food Category
#	Food Item	Food Option
1	Hamburger	Cheese, lettuce, tomato, bacon, onion, pickles,
		ketchup, mustard, mayonnaise, bun
2	Double Hamburger	Cheese, lettuce, tomato, bacon, onion, pickles,
		ketchup, mustard, mayonnaise, bun
3	Fried Chicken	Lettuce, tomato, bacon, onion, pickles,
		ketchup, mustard, mayonnaise, bun
4	Spicy Chicken	Lettuce, tomato, onion, pickles, ketchup,
		mustard, mayonnaise, bun
5	Grilled Chicken	Lettuce, tomato, onion, pickles, ketchup,
		mustard, mayonnaise, bun

The five illustrative Food Items shown—corresponding to the Sandwiches category—are Hamburger (row 2), Double Hamburger (row 3), Fried Chicken (row 4), Spicy Chicken (row 5), and Grilled Chicken (row 6). Commonly invoked sandwich options, as shown herein, pertain to a bun and the usual selection of condiments. As an example, cell (5,3) represents customers ordering Spicy Chicken and having the option of requesting a bun and a plurality of condiments including lettuce, tomato, onion, pickles, ketchup, mustard, and mayonnaise. The same choices are available to customers ordering Grilled Chicken, as shown in cell (6,3).

Now referring to Table 3, there is seen the interrelationship between Food Items and certain corresponding Food Options for the “Salads” Food Category.

TABLE 3
Food Items & Options for Salads Food Category
#	Food Item	Food Option
1	Dinner Salad	Ranch, Italian, Low-Fat Ranch, Low-Fat
		Italian, Croutons
2	Grilled Chicken Salad	Ranch, Italian, Low-Fat Ranch, Low-Fat
		Italian, Croutons
3	Fruit Salad	Small, Large

The three illustrative Food Items shown—corresponding to the Salads category—are Dinner Salad (row 2) and Grilled Chicken Salad (row 3), respectively, indicative of a conventional “tossed” salad and a tossed salad with added grilled chicken, on the one hand; and Fruit Salad (row 4), indicative of a conventional fruit/non-tossed salad, on the other hand. Commonly invoked tossed salad options shown in cells (2,3) and (3,3) pertain to Ranch and Italian salad dressing—either low-fat or regular varieties; commonly invoked Fruit Salad option is either small or large serving-size.

Table 4 illustrates the interrelationship between Food Items and certain corresponding Food Options for the Potatoes Food Category.

TABLE 4
Food Items & Options for Potatoes Food Category
#	Food Item	Food Option
1	French Fries	Small, Medium, Large
2	Roasted Potatoes	Small, Medium, Large
3	Mashed Potatoes	Small, Medium, Large, Gravy

The three illustrative Potatoes-category Food Items shown are the classical favorite of French Fries, and other choices comprising Roasted or Mashed Potatoes (in rows 2, 3, and 4, respectively). Commonly invoked Potatoes-options shown in each of cells (2,3) and (3,3) pertain to serving-size of either Small, Medium, or Large; and in cell (4,3) pertains to serving-size of Small, Medium, or Large, and to gravy-option for Mashed Potatoes.

Table 5 shows the interrelationship between Food Items and corresponding Food Options for the Soups Food Category.

TABLE 5
Food Items & Food Options for Soups Food Category
#	Food Item	Food Option
1	Chicken Noodle	Cup, Bowl
2	Navy Bean	Cup, Bowl
3	Beef Stew	Cup, Bowl

In this illustration, Chicken Noodle, Navy Bean, and Beef Stew Food Items are enumerated—all included in the Soups Food Category. Commonly invoked Soup Options represented in each of rows 2, 3, and 4 pertain to customers' specifying either a cup or bowl serving-size.

Table 6 illustrates the contemplated scope of Food Item-based alternative menu-selections. Assuming that a customer has ordered a fried chicken sandwich with mayonnaise, IMOS orchestrates a restaurant suggesting three alternatives for ordering a chicken sandwich, via this Food Item approach.

TABLE 6
IMOS Menu-Selection Alternatives - Food Item Basis
#	Suggestions	Comments
1	No mayonnaise, but	Suggestion retains Same Food Item;
	include mustard	suggests Alternative Food Option (SFI-AFO)
2	Replace fried with	Suggestion is for Alternative Food Item in
	grilled chicken	the Same Food Category; (AFI-SFC) -
		sandwiches
3	Replace sandwich with	Suggestion is for Alternative Food Item in
	grilled chicken salad;	a Different Food Category (AFI-DFC);
	plain or low-fat	salads - but still features a common
TABLE 7 IMOS Menu-Selection Alternatives - Aggregated Meal Basis # Suggestions Comments 1 Bowl of chicken soup; mashed Aggressive suggestions to impact potatoes, no gravy; large nutrition bottled water 2 Grilled chicken sandwich with Mild suggestions to influence mayonnaise; large roasted nutrition potatoes; large diet soda System Analysis System 1 Menu are not shown during the whole process. This system mostly seen in mamak stall where the worker expect that customer know what they have and what the customer want to eat, the worker only will provide menu only when the customer request. Hawker stall might be located at this category, where the stall only sell 1 particular things and when the customer wanted to order then only they will approach the particular stall. System 2 This system are normally seem in most restaurant, especially the chinese restaurant. The customer will first search for a place to seat, and wait the waiter or waitress to approach them. The waiter or waitress will approach them with a menu in hand, to let the customer to select their dishes. At this moment, the waiter or waitress will left the customer awhile to approach other customer to do their work , while the customer reading the menu to decide the meal. After that, the customer will call the waiter or waitress again to order their food. System 3 In this system there are 2 possibilities: 1. While customer waiting to be seated, they will read the menu, or while the waiter or waitress bring the customer to seat, they will bring along a menu together with them for the customer to read when they are seated. 2. Customer waiting to be seated and when they reach their seat, the menu are ready at each seat. After customer read the menu, they will call waiter or waitress to place their order. System 4 This system are used by fast-food. Customer queue to wait their turn to order food, while waiting they will read the menu board to choose what they want to eat, so that when they reach the cashier or so call waiter or waitress they will place their order and pay the money. System 5 Most franchise using this method, where the customer find their seat and every table there is a menu. Every table there is a form or paper to place order, the customer will write down what they want to eat and either pass to the waiter or waitress, or straight pay at cashier, and wait for their food.	dressing	element - chicken