MDPD

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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