Menu Development and Planning

Running head: MENU DEVELOPMENT AND PLANNING
MENU DEVELOPMENT AND PLANNING
Name of the Student:
Name of the University:
Author note:

1MENU DEVELOPMENT AND PLANNING
Executive Summary
A menu must always be formulated considering the principles of menu planning, for the purpose
of ensuring financial, equipment and labor feasibility, along with maintenance of customer
satisfaction most importantly. The following report contains two menus, formulated using ‘Prix
Fixe’ and ‘Table d’hôte’ styles of menu planning. The chosen ethnicity for the created menus is
‘Canadian’ and hence has been formulated considering the food items and sustainable fish
ingredients available in Ontario, Canada. Further, the menus have been formulated considering
the atmosphere of a fine dining restaurant catering to upscale customers and utilizing buffet style
of serving food.

2MENU DEVELOPMENT AND PLANNING
Table of Contents
Part A: Menu Planning........................................................................................................3
Three Course Prix Fixe Menu (Selected Ethnic Cuisine: Canadian, As designed by the
Author).........................................................................................................................................3
Four Course Table d’hôte Menu (Selected Ethnic Cuisine: Canadian, as designed by
the author)....................................................................................................................................4
Part B: Principles of Menu Planning...................................................................................5
Style of Menu..................................................................................................................5
Food Availability.............................................................................................................5
Equipment........................................................................................................................6
Expense Level..................................................................................................................6
Atmosphere......................................................................................................................6
Labour Skill Proficiency..................................................................................................7
Customer Makeup............................................................................................................7
Type of Service................................................................................................................7
References............................................................................................................................8