MDPD

ACTIVITY 1 Indicative word count -800words LO1 In preparation to do the above you will need to conduct a market research and present your findings to the business owner in the form of a report Make sure you address the following aspects a Examine the principles of menu planning and design to meet consumer and business requirements for a range of different menus template provided on Moodle b Using a range of different menus determine the customer and business requirements which need to be fulfilled to maximise profits c Comparing and contrasting the menus analyse how the customer and business requirements have impacted on their design d Make recommendations on how the menus could meet future trends WITH HARVARD REFERENCE

Menu Development,
Planning and Design
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Contents
ACTIVITY 1...................................................................................................................................3
a) Examine the principles of menu planning and design to meet consumer and business
requirements for a range of different menus................................................................................3
b) Using a range of different menus, determine the customer and business requirements which
need to be fulfilled to maximise profits.......................................................................................4
c) Compare and contrast menus and analysis of how customer & business requirements have
influenced on their design............................................................................................................5
d) Recommendations of how menus could meet future trends....................................................5
CONCLUSION................................................................................................................................5
REFERENCES................................................................................................................................6
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INTRODUCTION
Menu planning is defined as the procedure of deciding what the food items and drinks is
offered to customer which involve starters, main course and desserts as well. It is important for
an café and hotels to develop an attractive and different menu so that more number of customers
visits that has impact on profitability (Abdelmassih and Arendt, 2020). For the present report,
Pasco café is taken into consideration. It is situated on high street and near to office and railway
state. The owners of café want to develop and design new menu in order to attract and retain new
and old customers. The report will cover principles of menu planning and a range of various
menus that require to be fulfilled to gain profits. In the last, some recommendations is given how
menus will meet future trends.
ACTIVITY 1
a) Examine the principles of menu planning and design to meet consumer and business
requirements for a range of different menus
There are some principles that are part of the score Cafe that have to be considered while
development of menu:
1) There has to be segregation of the warm and cold dishes separately in different menu.
2) There as to be proper differentiation between main course seafood and appetizer.
3) Cafe has to mention their dishes in high clarity way so that there is not much confusion.
4) There has to be a scenario in which lighter dishes must be placed in the Pasco Cafe before the
richer Dishes.
Testing of different menus:
Table d’hote:
It is also referred as Prix fixe. According to the menu Pasco Cafe has to design different multi
course meals along with less choices so that customers can be charged according to the specified
prices .
A la carte:
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It is regarded the menu that is separately priced. A la carte menu consist of elements related to
breakfast snacks lunch and dinner that can help in attracting guest who are looking for different
types of menu.
Menu planning constrain:
There are certain constants that have to be considered while planning a menu. In Tesco Cafe
these contents include the requirement of ingredients special in some specific dishes skills of
staff according to which menu has to be prepared, requirements of the target customers and many
such type of constraint (Mangabeira Júnio, 2018).
b) Using a range of different menus, determine the customer and business requirements which
need to be fulfilled to maximise profits.
Business requirements:
1) Training:
All the staff members including waiters Chefs have to provide professional training.
2) Proper equipment:
All the equipment that is required according to specific dishes have to be available.
3) Changing legal requirements:
Management of Pasco Cafe has to consider all the changing legislation such as health and safety
act that have to be carefully met.
Customer requirements:
1) Target market:
Pasco Cafe has to understand the specific requirements of the target market so that they are able
to fulfil them accordingly.
2) Changing customer needs:
Customer nature is very dynamic. Pasco Cafe has to identify search preferences and changing
Expectations of customer so that man you can be properly updated.
3) Present market trends:
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Pasco has to timely identify the changing strategies of competitors to have a competitive edge
and survive in the market.
c) Compare and contrast menus and analysis of how customer & business requirements have
influenced on their design
Pasco cafe Seven up cafe
 It offers starters, main course and
desserts which is of taste as per
customers requirement. In addition to
this, it offer healthy beverages and
combos that involve both food and
drink items.
 Seven up café mainly specialise in
offering fast food that is Italian,
Mexican and Chinese food. Along with
this, it also offer main course with
flavoured drinks.
It is determined that offering of all such foods and drinks will attract more number of
people as it fulfil both customer and business requirements. Offering of drinks and affordable
combos satisfy customer and help company in retaining them for longer time period.
d) Recommendations of how menus could meet future trends
From the above study, it is suggested to Pesco café to make modifications in their menu so
that it can meet with the changing taste and requirements of customer (Funk, Sütterlin and
Siegrist, 2020). The café can add some healthy and herbal product in its menu as due to
pandemic the customer are more concerned towards their health and prefer to consume healthy
products rather than oily and baked foods. Moreover, it can add sugar free and dietary drinks in
its menu as it help café to meet with the future trends and earn higher profits as well.
CONCLUSION
From the above discussion, it has been concluded that menu plays an important role in
enhancing and attracting large number of customers. In addition to this, it is determined that
following of principles of menu planning assist in meeting with requirements of customers in an
effective manner.
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REFERENCES
Books & Journal
Abdelmassih, K. and Arendt, S.W., 2020, September. Menu development for meetings and
events: an opportunity for conveying cultural diversity and inclusion initiatives.
In Journal of Convention & Event Tourism (pp. 1-10). Routledge.
Mohatt, N.V., and et. al., 2018. A menu of options: Resources for preventing veteran suicide in
rural communities. Psychological services, 15(3), p.262.
Mangabeira Júnior, and et. al., 2018. Acceptability of Reduced-Fat and Fried-Food-Free Menu in
Self-Service Restaurant. Journal of culinary science & technology, 16(2), pp.165-177.
Funk, A., Sütterlin, B. and Siegrist, M., 2020. The stereotypes attributed to hosts when they offer
an environmentally-friendly vegetarian versus a meat menu. Journal of Cleaner
Production, 250, p.119508.
Sullivan, D.V., 2019. Primary menu.
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