Menu Design and Costing for Hospitality Businesses

Design and cost menus

TABLE OF CONTENTS
INTRODUCTION......................................................................................................................3
ASSESSMENT TASK 1............................................................................................................3
Types of hospitality businesses located.................................................................................3
Types of customers utilize such services...............................................................................3
Style of services which is being offered................................................................................3
Types of menus offered and the hours of operation...............................................................4
Recommendation....................................................................................................................4
ASSESSMENT TASK 2............................................................................................................4
Current and emerging food service trends.............................................................................4
Planning constraints...............................................................................................................6
Food service preferences of target market.............................................................................6
Creating menus.......................................................................................................................7
Recommendations................................................................................................................13
ASSESSMENT TASK 3..........................................................................................................13
Feedback Options.................................................................................................................13
ASSESSMENT TASK 4..........................................................................................................13
CONCLUSION........................................................................................................................14
REFERENCES.........................................................................................................................15

INTRODUCTION
Menu design and costing is an important part of a hospitality business or venture. In
order to attain success in the business it is important for the businesses to effectively analyze
the impact of the it over the success of the organization. This is mainly possible through the
way of conducting a market research which will help in determining the preferences of the
customers located there. In this report, the types of hospitality businesses being located in the
area Melbourne’s CBD, types of services utilized by the customers, the type of menus offered
by them to the customers. It also covers designing and costing the different types of menus
along with that assessing two different types of feedback options which can be used by the
organization for the purpose of evaluating the success of the menus.
ASSESSMENT TASK 1
Types of hospitality businesses located
Hospitality industry is basically referred to as the collection of the business models
which is based upon hosting guests. It is simply a service industry which derives much of the
value to the customers through its high touch customer services. In respect to the hospitality
businesses which is find within a two block radius of this location are mainly the lodging
hotels and the restaurants (Yoong and et.al., 2017). The hospitality businesses mainly involve
lodging, food & beverages, recreation, entertainment, health and sports, travel, tourism, art
and culture, events etc. While the restaurants are mainly into food and beverages.
Types of customers utilize such services
They use to serve all kinds of customers but few of the businesses are for very high-
profile people who can spend lot of money. While the other businesses are for lower to upper
middle class of people. Thus, this particular area is suitable for treating and offering services
to all kinds of people.
Style of services which is being offered
There are variety of services which is being offered by the hospitality businesses in
Melbourne. The style of service to be selected is dependent upon the type of food being
served. There are various approaches in which the service of the food can be done on the
table. the two most popular service style which is being offered in Melbourne Australia are -
Pre – plated service’ and ‘Silver service.’
Silver Service: This includes the presentation and administration of food to the
visitor by the café staff from the food platter or dish to the customer’s plate, with the
assistance of a help gear. It is always done from the left-hand side of the guest (Carins and

et.al., 2021). Proficient silver service is all about the getting expertise in respect to the
procedure of utilizing service gear held in the right hand to move things to the customer’s
plate from a service dish which is held in the left hand.
Pre-Plated Service: An assistance of pre-plated food to the visitor by the café staff
did from the right-hand side of the visitor. This requests the assistance staff to be talented in
conveying plates without disturbing the food arranged on them. Normally includes conveying
a few plates in the left hand and close to four plates in the right hand at a time. Normally
rehearsed in coffeehouses or eateries serving Western foods.
Types of menus offered and the hours of operation
In Melbourne Australia, the most of the hospitality businesses offers the La carte
menu and Table d’Hote menu are the most menus which is being offered. In general, the
hours of operation is 10 hours from 7 a.m to 5 p.m. In a La Carte Menu, the it lists the price
of each and every item separately but the price of the items are tending to be higher but it has
more flexibility. The guests can choose individual items and combine them anyway they want
to (da Rosa and et.al., 2021). On the other hand, a table d’hote menu is the menu which offers
a choice of appetizer, entrée and the dessert all at a fixed price. In simple words, it is a set
menu which provides most of the freedom. The most common table d’hote setup has a diner
which involves choosing one appetizer from the 2 options in addition to the 1 entrée from the
two to three options along with one dessert from two options. But the total price does not
change and the fact that there are very few options with a set price which makes it s fixed
menu but with some sort of flexibility.
Recommendation
Based upon the above analysis, it can be stated that the opening a lodge hospitality
business venture as it will involve all the key aspects which is being considered important for
a successful hospitality business which is food & beverages, entertainment, rooms for stay
which help in grabbing the attention of the customers in an effective way because of the
bundle services which is being offered. In addition to this, the business should be such that it
can be meet by the less income group people as well so that the customer base will maximise
resulting in achieving the desired level of profits as well.
ASSESSMENT TASK 2
Current and emerging food service trends
Current trends