Menu analysis is typically associated with commercial foodservice operators who charge individual selling prices for their menu items.  In many cases, however, noncommercial foodservice operators receive a fixed amount of money per guest served regardless of the menu items selected by the guest.  Those managers in charge of foodservice in a college dormitory cafeteria are one such example.  Despite the differences in how they charge for the items they serve, managers in both commercial and noncommercial operations are concerned about guest acceptance of the menu items they offer.  Identify and then compare or contrast at least two other areas of concern shared by menu planners in the commercial and noncommercial segments of the foodservice industry.