Identification and Evaluation of Customer Preferences in Cookery

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)