Menu Development: Principles, Requirements, and Planning

Menu Development,
Planning and design

Table of Contents
INTRODUCTION ..........................................................................................................................3
MAIN BODY ..................................................................................................................................4
TASK 1............................................................................................................................................4
P1 Determine the principles of menu design and planning for different menu to fulfil
requirement and need of customer.........................................................................................4
P2 Explain requirement of both customer and business to increase revenue for different menu
................................................................................................................................................5
TASK 2............................................................................................................................................7
Covered in PPT.......................................................................................................................7
TASK 3............................................................................................................................................7
P5 Produce a realistic plan to design menu to increase profit and meet customer and business
requirement.............................................................................................................................7
P6 Construct a menu plan to fulfil the requirement of customer and business .....................8
P7 Evaluate and test of menu produced ................................................................................9
CONCLUSION .............................................................................................................................10
REFRENCES ................................................................................................................................11

INTRODUCTION
In hospitality sector, food and beverage item is important sector where this include
restaurant, catering services, hotels, cafes and many more. There is a process in restaurant
prepare, present and serve to customer and these include variety of foods such as coffee,
sandwiches, main course, today's special etc. in this report Marcus Restaurant is taken as
consideration and located in The Berkeley, United Kingdom. They provide fine dining services,
takeaway and home delivery which help them to contact more customers. This report include
principles of planning and design menu which help them to attract new and existing customers.
This also include a realistic plan and evaluate them to meet the requirements.
MAIN BODY
TASK 1
P1 Determine the principles of menu design and planning for different menu to fulfil requirement
and need of customer
Menu is a main selling point where restaurant keep there list which is given to customers
and in menu price is also mentioned with food items been served by organisation. In simple
words, it can be said that it is a list which include various meals of food and beverages whereas
these types of menu have main menu which include breakfast, lunch, dinner menu and beverages
include hot and cold drinks, coffee and many more. This menu is available for purchase and
they order according to their choice then that food items is served by restaurant.
Principles of planning and designing menu
There are some of the principles which should be used by Marcus Restaurant which are
mentioned below:
 Designing menu in such a way which include food and beverage item in systematic
manner as per the categories of food items which help them to attract consumer which
attract them to visit their restaurant and recommend to others (Chai, Hwee Ling Koh, and
Teo, 2019).