Menu Planning and Development in Food and Beverage Operations

FOOD AND BEVERAGE
OPERATION
MANAGEMENT

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................3
MAIN BODY...................................................................................................................................3
Consultancy report on a menu including its cost, price and design............................................3
Cost consideration at time of planning for the menu..................................................................4
Consideration of sustainable menu planning..............................................................................4
CONCLUSION................................................................................................................................5
REFERENCES................................................................................................................................6

INTRODUCTION
Food and beverage is the most important part within the whole hospitality industry and in
that also menu planning and development is the most crucial. The menu planning is defined as
the process in which all the dishes and beverages being provided by the restaurant are listed on a
menu card. The current report is based on The Artichoke which is a modern European cuisine
restaurant and rated very well over Food Hygiene rating (The Artichoke, 2020). The present
report will start by discussing about the menu of The Artichoke and its costing, pricing and
design. Further the discussion will take place on the cost consideration and in end the sustainable
menu planning consideration will be outlined.
MAIN BODY
Consultancy report on a menu including its cost, price and design
The menu is a document which is prepared by the restaurant to provide it to the
consumers so that they can order the food and beverages. The menu is a document which
contains all the list of dishes, beverages, drinks and food items being provided by the hotel.
There are a wide variety of menu types which can be used by the hotel and restaurant. The menu
type used by The Artichoke is the La Carte menu. The La Carte menu is the one which offers
separately each product and food item on the menu. For this the most essential thing for
restaurant is to decide for the following-
Menu costing- the cost is referred to as the amount of money which is levied in order to
make or produce the food products within the hotel. The menu costing is the cost which is levied
to make the food products and dishes. The Artichoke restaurant uses the costing method of food
per dish. This is a costing method which is calculated by multiplying the food cost per dish with
its weekly quantity sold. In this all the overhead cost are added and then the cost is charged.
Menu pricing- this is referred to as the price which is charged by the consumers in
exchange of the food products and services provided to them. It is necessary for The Artichoke
to price the food dishes in effective manner because if the prices will be high then the consumers
will not like it (Linassi, Alberton and Marinho, 2016). Thus, for this Artichoke uses the pricing
method of demand driven pricing method. This is a type of method in which the price is
increased if the demand is high and if the demand is low then the prices are also decreased.