This project report examines the principles of menu planning and design to meet customer and business requirements for a range of different menus. It also determines the customer and business requirements which need to be fulfilled to maximize profit for a range of different menus. The report provides a realistic plan to develop a menu which meets customer and business requirements to maximize profitability for a chosen organization. It also includes the production of a menu which meets customer and business requirements and the testing and evaluation of the menu produced. The case study focuses on Pasco Café, a coffeehouse in Sudan, and provides examples of different types of menus and their principles.
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