Identification and Evaluation of Customer Preferences in Cookery

This document discusses the identification and evaluation of customer preferences in cookery. It explores the changing dining and dietary habits of Australians and focuses on the preferences of professionals and tourists. The document also provides information on different menu options and evaluates the success and improvements of these menus.

Cookery

Cookery 1
Identification and evaluation of the customer’s preferences
People now days are more likely to go out to have their meals whether it comes to breakfast,
lunch or dinner. Meanwhile, having a meal at a café or hotel has become popular than getting
pizza delivered at home. On the other hand, low fat diets are falling in favour and dome
people are even engaged with the cholesterol levels. People are opting for the same food in
and out the week. It has been observed that the Australians have marked significant change in
the dining and dietary habits. The customers are having preference for the taste over the
ingredients. They have even propensity to snack throughout the day. The proportion of the
people eating at the hotels has increased and also has become considerable popular.
The customers identified are professionals and tourists. The professionals are likely to earn
good income and are conscious about their health. The age range of the professionals is 24-
65. They can invest huge money when it comes to taste and healthy food. This segment
whether males or females are busy enough and do not get sufficient time to prepare the meals
so likely to order meal from the restaurants or visit restaurant to have meal. The professionals
even like to go out on the weekends and likely to try mouth-watering dishes. The restaurants
also keep in mind the taste of such customers. They are interested in having different variant
of the dishes. On the other side, tourists visiting country are mainly within the age of 21-45.
They tend to try different dishes as it is something new and exciting for them. They are
fascinated by the way food is being presented to them. The tourist visiting country belongs to
higher income group and can spend good amount on the food. This segment belongs to the
elite group. The tourists are always eager in identifying and exploring the culture of the host
country and are enticed by the different culture and taste. The tourists are tend to visit in the
holiday season and mainly weekends. The tourists do not mind to pay the higher prices
charged by the restaurants and focuses on the quality and taste. The restaurants also provide
the food to keep in mind the food choices of the tourists. The taste of their home country is
also undertaken. The options are also provided to the customers to amend the food as per
their taste.
Development of menus

Cookery 2
ALA CARTE
Starters
Vegan Mango Curry Tofu $21.73
(Mango pulp enriched with the coconut milk)
Vegetable Snow $35
(Various vegetable with the authentic taste of the herbs)
Kakori Kebabs $20
(Meat spruced with some chaat masala and served with fresh mint sauce)
Soups
Chicken and sweetcorn soup $21
(Skinless chicken breast, sweet corn and egg)
Crab meat and sweetcorn soup $22
(Chicken, Chinese rice wine and sprinkled with onions)
Hot and sour soup $23
(Spicy and hot soup made with vegetable stock)

Cookery 3
Mains
Roti Canai $21
(Homemade crispy Indian style pancake served with curry chicken and potato dipping sauce)
Plain Hainanese rice $24
(Rice with the chicken fats)
Paneer butter masala with two chapattis $24
(Cheese cooked in gravy and topping with butter)
Desserts
Apan balik $22
(Buttery pancake in the thick and thin form)
Kheer $20
(Rice cooked in milk and topping by saffron)
Kulfi $20
(Flavoured milk freeze in the form of ice cream)

Cookery 4
BUFFET
Starters
Caprese Panini $19
(Fresh tomatoes, basil, red onion, balsamic glaze)
Mediterranean chicken salad sandwich $18
(Homemade chicken salad, arugula, cardinal bakery and greens)
Stewed chicken $20
(Crispy skin smothered in the thick salty sauce)
Soups
Barley Vegetable Soup $21
(Tons of vegetables and sweet potatoes with Barley)
Chicken Tortilla Lime Soup $20
(Chicken Soup served with authentic lemon taste)
Pumpkin Soup $22
(Pumpkin and cream with corn)
Mains

Cookery 5
Grilled Chicken Caesar $21
(Chicken seasoned with salt and pepper, tossed with Caesar dressing)
Plain Hainanese rice $22
(Rice with the chicken fats)
Chickpea and spice crusted taro $18
(Chickpea wrapped in taro paste, golden fried served with dips)
Desserts
Cruelty free double chocolate vegan cookies $22
(Vegan cookie with the ground flaxseed)
No bake Oreo cookie cheesecake $23
(Cheese cake with the Oreo abstracts and topped with chocolate Ganache)
Vegan chocolate brownies $20
(Vegan brownies with almond nuts)

Cookery 6
CYCLICAL
Day1 Day 2 Day 3 Day 4
Lunch Tuna-Cucumber
wrap
(Tortilla with
mayonnaise and
cucumber
sticks)
$ 20
Green salad with
Honey Lemon
Chicken
(Sliced Honey
Lemon Chicken
with vinaigrette
dressing)
$18
Spaghetti
(Spaghetti with
tomato and
cucumber slice
accompanied
with one slice of
bread)
$20
Green Salad
with Tuna
(Tuna served
with carrots and
1 slice whole
wheat bread)
$21
Dinner Honey Lemon
Chicken Brown
Rice Pilaf
(Peas and corn
with margarine)
$20
Chocolate Chip
Yogurt Cookie
(Cookie with
chocolate chips
made from the
low fat milk)
$10
Spaghetti
(Grounded beef
and tomato
sauce and
broccoli)
$22
Shake a pudding
(Made from
milk and fruits)
$ 11
Polenta with
Pepper and
Cheese
(Kidney beans
with margarine)
$20
Chocolate Chip
Yogurt Cookie
(Cookie with
chocolate chips
made from the
low fat milk)
$10
Marinated Beef
(Mashed
potatoes with
mixed
vegetables and
margarine)
$19
Day 5 Day 6 Day 7 Day 8
Lunch Peanut butter
and banana
sandwich
(Whole wheat
bread with 2
tbsp. peanut
Crunchy chicken
salad sandwich
(2 slices whole
wheat breas with
crunchy chicken
Lentil stew
(Full of yummy
vegetables)
$22
Tuna Sandwich
(2 Slices whole
wheat bread
with tomatoes,
lettuce,
cucumber and

Cookery 7
butter)
$20
Celery sticks
$11
salad)
$20
mayonnaise)
$20
Dinner Oven fried fish
Couscous with
peas and onions
( Fish with
vegetables)
$21
Lentil stew
(Chunk of fresh
vegetables)
$20
Pan fried Pork
chop
(Pork chops
with good taste
of garlic)
$20
Red hot Fusilli
Pasta
(Pasta served
with ripe
tomatoes)
$20

Cookery 8
DEGUSTATION
Savoury courses
Beetroot cigar and leek ash (Cold) $20
(Salt baked beetroot with curd and puree)
Salmon, parma ham and radicchio (Cold) $23
(Smoked salmon with prawn)
Mushroom and cheese brioche (Hot) $20
(Mushroom and brioche served with salad)
Mains
Shitake, tofu and black rice croquette (Hot) $19
(Finely dice shallot with more of spinach)
Lamb rib, Mint bush and Dukkha (Hot) $21
(Lamb ribs with the drizzle of honey)

Cookery 9
ETHNIC MENU
Cheese fritters $20
(Potato fries with butter)
Yum chicken broth soup $18
(Carrot chicken favoured with garlic flavour)
Sprouted patty with mayo $21
(Patties filled with potato and served with mayo)
Fish and chips $20
(Fish served with the authentic taste along with the shredded cheese mix)
Cheese Balls $22
(Cheese balls with the crunch)
Tapioca pudding $21
(Pudding enriched with coconut and fresh berries)

Cookery 10
SET/ TABLE D’HOTE
Beetroot cigar and leek ash $20
(Salt baked beetroot with curd and puree)
Tuscan salad $20
(Homemade chicken salad, diced tomatoes and sliced almonds)
Mediterranean chicken salad sandwich $19
(Homemade chicken salad, arugula, cardinal bakery and greens)
Kakori Kebabs $20
(Meat spruced with some chaat masala and served with fresh mint sauce)
Salmon, parma ham and radicchio $20
(Smoked salmon with prawn)
Parfait $22
(Rich cold dessert with the whipped cream and fruits)

Cookery 11
SEASONAL MENU
Caprese Panini $20
(Fresh tomatoes, basil, red onion, balsamic glaze)
Cheese fritters $20
(Potato fries with butter)
Cheese Balls $24
(Cheese balls with the crunch)
Stewed chicken $20
(Crispy skin smothered in the thick salty sauce)
Yum chicken broth soup $28
(Carrot chicken favoured with garlic flavour)
Carrot cake $20
(Carrot cake served with the topping of chocolate and sprinkled with cinnamon)
Apan balik $25
(Buttery pancake in the thick and thin form)

Cookery 12
Evaluation of the success of above menus
The discussion is made with the customers on the regular basis so that their level of
satisfaction can be known. Their reviews are considered and undertaken for making changes
in the menu. The professionals were much satisfied with the cyclical menu as they are likely
to change the taste on the daily basis. Their interest can be remained with the cyclical menu.
When it comes to tourists they tend to have a la carte and buffet. They can enjoy several
types of dishes through the buffet. They can taste the authentic taste of the host country
through the a la carte and buffet (Jeong and Kim, 2016). On the other side, discussion is also
made with the employees of the restaurant. The experience they face with the customers and
the changes likely to be implemented. It helps in getting feedback from the customers on the
instant basis. The employees even make changes with the regular dishes and serves in the
better way. They even make changes in the dishes served if the customers require so. The
employees are even given training on the updated dishes and the focus is given mainly on the
presentation.
The improvements have been also suggested regarding the above menus. The suggestions
have been given by the customers, managers, peers, staff, suppliers and supervisors. The
customers suggest to the changes they want to have in the menu. The dish they like the most
and the dish they did not like. This way restaurant can make the changes in the menu and
fascinate to the customers. The managers also face the issue faced by the customers regarding
menu. The managers are the persons who are approached first when any problem arises. So,
they are likely to tackle the issues on the urgent basis and make changes in the menu as soon
as possible. The managers guide to the staff of the restaurant so that customers can be served
in the better way. According to the feedback, it is suggested to add more of hot items in the
Degustation menu. As the customers like to have more of the hot items. The customers are
also likely to get add more items in the cyclical menu. As there are few options on the daily
basis in the menu. It has been also realised that, there are less desserts in the seasonal menu
and likely to add more of these items. More of vegetable items are likely to be added in the
Set/ Table D’Hote. Because customers like to try vegetables dishes as the scope of the vegan
dishes is increasing. People are also health conscious and like to try the healthy items. It has
been experienced that, the non-veg soups should be added in the Buffet system. The non-veg
soups are usually protein enriched and people on diet like to have such soups. So it is
demanded by the people now a days to add more of such items. It has been also suggested to

Cookery 13
add desserts which are sugar free and gluten free as the trend of such dishes is increasing. The
customers are quite satisfied with the ethnic menu (Liu and Mattila, 2015). They like the taste
of the authentic dishes.
Regular staff meetings are also conducted comprising menu discussions. The staff is trained
regarding the changes taking place in the food habits of the customers. They are being
introduced with the cooking methods and the new technologies staking place in order to
improve the experience ad taste. The discussion is also made to update the menu on the
regular basis so that the interest of the customers can be maintained. The meeting is held with
the staff so that the customer’s experience can be made memorable. The staff is suggested to
offer welcome drinks to the customers as it puts positive impact on the customers. The
changes should also be made in the menu on the seasonal basis. As there are some dishes
which are being made available in the specific season only. The discussion is also made over
the length of the menu. Some addition is done time to time. The things which are least
demanded by the customers should be vanished if is not demanded over the time. The staff
can even suggest the dishes which are demanded by the customers and is not available in the
menu. Such items should be added as these can increase the organisation’s profitability. It is
equally helpful in attaining popularity. When such items increase the profitability then the
restaurants are likely to add the items on the regular basis.
Development of the menus within commercial time constraints
The dishes in the menu have used balanced variety of the ingredients. The a la carte menu
represents Mango tofu, Vegetable Snow, Kakori Kebabs, Chicken and sweetcorn soup, Crab
meat and sweetcorn soup, Hot and sour soup , Roti Canai , Plain Hainanese rice, Paneer
butter masala with two chapattis, Apan balik , Kheer and Kulfi. The variety of the a la carte
represents balanced variety of the dishes and ingredients. It serves per person. The Buffet
shows Caprese Panini, Mediterranean chicken salad sandwich, Stewed chicken, Barley
Vegetable Soup, Chicken Tortilla Lime Soup, Pumpkin Soup, Grilled Chicken Caesar, Plain
Hainanese rice, Mamak Taro Shrimp, Cruelty free double chocolate vegan cookies, No bake
Oreo cookie cheesecake and Vegan chocolate brownies. The Buffet menu is having enough
variety of the dishes made from the balanced ingredients. Other menus like Degustation,
Ethnic, Set, Table d’hote and Seasonal above have even represented enough variety of the

Cookery 14
dishes along with the ingredients. Colours, cooking methods, flavours, delicacies,
presentation, nutrition values, seasonally availability of the ingredients, tastes and textures are
kept in mind at the time of offering dishes. On the other side, the methods have been used for
determining costs of supply for ingredients. The food cost percentage has been evaluated by
dividing food costs by the sales price and it is multiplied by 100.
Food cost/Sales Price x 100= Food Cost Percentage
The individual menu item for the food cost percentage is calculated as dividing the portion
cost by the priced menu item and is multiplied by hundred.
Portion cost/ Priced menu item x 100= Food cost Percentage (For individual menu item)
The selling price is set as dividing the portion cost by the targeted food cost percentage and is
multiplied by hundred.
Portion cost/ Targeted Food Cost Percentage x 100= Selling Price

Cookery 15
References
Jeong, J.E. and Kim, C.A., 2016. A Selection Attributes' Importance-Satisfaction Study for
the Hotel and Independent Buffet Restaurants. Culinary science and hospitality
research, 22(4), pp.319-332.
Liu, S.Q. and Mattila, A.S., 2015. Ethnic dining: Need to belong, need to be unique, and
menu offering. International Journal of Hospitality Management, 49, pp.1-7.

Cookery 16