Menu Planning and Cost Considerations in Food and Beverage Operations

Food and Beverage Operations
Management

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 3 ...........................................................................................................................................1
Identification and analyses of sustainable menu planning consideration...................................1
TASK 5 ...........................................................................................................................................2
Evaluation of restaurant menu with a detailed report.................................................................2
Cost considerations related with menu planning........................................................................3
CONCLUSION ..............................................................................................................................3
REFERENCES................................................................................................................................4

INTRODUCTION
Food & beverage operations undertakes large number of activities that start from
engagement of staff, purchasing of raw-materials, designing of menu and many more. This all
operations are performed to establish restaurant that attracts more number of persons. Food and
beverage also maintain level of inventory, proper maintain of food quality, organising and
managing catering services and events. This report focuses on case studies that consider menu
planning for restaurants, detailed report about costing, pricing and design of menu to attract more
number of customers (Cousins, Lillicrap and Weekes, 2014). Cost consideration and sustainable
menu planning will also be included in upcoming report.
TASK 3
Identification and analyses of sustainable menu planning consideration
Menu planning refers to the practices of planning that demonstrate what you eat
specifically for breakfast, lunch and dinner. Menu are designed for whole week and a month to
satisfy needs of customers to complete all work in effective manner. With the analyse of menu
planning it helps for formulating a balanced diet according to plans that satisfy needs of
customers in proper manner. Some of the identification and analyse of sustainable menu
planning are as follow: Nutritional quality- Menu of the restaurant helps management to generate loyal customer
base. In present scenario, menu with creative and unique design attracts more number of
customers. So Food facination must follow new concepts that grab attention of new
workers for performing there work effectively. Example- Food facination represent food
ingredients and nutritional value to represent customers value in there food. Large variety of foods- Food items and its variety plays an important role in menu
planning. So the Food facination offers wide range of products which helps to satisfy
needs and wants of large customers (Gibson and Parkman, 2018). Menu and table
represent etiquette of an organisation which is leading company to earn more amount of
profits. Implement of effective supply chain- The movement that take place from farm to table
work as a long journey that helps restaurant to perform work in effective manner. With
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