Menu Evaluation and Cost Considerations

Assessment – 2
Food and Beverage
Operation Management

Table of Contents
INTRODUCTION...........................................................................................................................1
MAIN BODY...................................................................................................................................1
1. Providing detailed consultancy report which evaluates the menu ..........................................1
2. Analysis of cost considerations when planning and creating menus outlets for food and
beverage.......................................................................................................................................2
3. Identifying and analysing sustainable menu planing considerations.......................................3
CONCLUSION................................................................................................................................4
REFERENCES................................................................................................................................4

INTRODUCTION
The menu is described as the process for list of soups, main course, desserts, salad, etc.,
specified with the cost of its producing which is charged on consumers for their satisfaction. This
project is based upon Food Facination restaurant which has graphically, creatively and
attractively designed menu (Chen and Voigt, 2020). This project consists of pricing and design
of menu followed with cost considerations while planing and creating menu. Additionally, it
analyse sustainable importance for menu planing of restaurant.
MAIN BODY
1. Providing detailed consultancy report which evaluates the menu
Menu of restaurant covers list of all the food items produced with the cost. This is
prepared to attract the mind of consumers through its creativity, most consumable dish, colour,
size and design. It is considered as the most important factor of marketing tool. The managers of
Food Facination implement menu with its attractive costing, pricing and design to position the
mind of consumers. Menus are also prepared in restaurants, hotels, weddings, etc. It is described
as under:-
 Costing:- The costing is described as the estimation of expense incurred while producing
the dish. The managers of Food and Facination implement costing to determine the exact
cost implied on product which is essentially to be covered by consumers. The costing of
Food Facination is high as compared to its competitors because it produce qualitative
dish which results in high price.
 Pricing:- The pricing is considered as the process to apply the price of dish on menu with
cost plus profit margin to be consumed by consumers. This leads restaurant to remain
stable and achieve success. The managers of Food Facination implement competitive
pricing strategy for its menu because they provide standardised and hygiene food with
best quality (Diekola, 2016). This increase consumer loyalty and they are ready to pay
high prices.
 Designing:- The designing is referred as the procedure to develop and design menu in
attractive and creative manner with beautiful colours which helps in brand positioning of
consumers. The managers of Food Facination implement well structured design to
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