Menu Development, Planning and Design

Menu Development,
Planning and Design

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
P1. Examining principles related to planning and designing of menu to meet customer addition
to business requirements for distinct range of menus..................................................................1
P2. Determining customer along with business requirements that are needed to be fulfilled for
maximising profits.......................................................................................................................2
TASK 2............................................................................................................................................3
Covered in PPT............................................................................................................................3
TASK 3............................................................................................................................................3
P5. Producing realistic plan for developing menu that meets customer together with business
requirements in order to maximise profitability of entity............................................................3
P6. Producing menu that meets requirements of customer and business for maximising
profitability for firm.....................................................................................................................4
P7. Testing addition to evaluation of menu that is produced.......................................................5
CONCLUSION................................................................................................................................6
REFERENCES................................................................................................................................7

INTRODUCTION
Menu is mentioned as list of food along with beverage items that are offered to customers
along with prices. Development, planning as well as designing a menu in a hospitality company
are key practices as all these expresses eatery's personality, emphasis on entire operations, keeps
brand fresh within mindset of customers and promoted profitability (Bordwell and Clark, 2017).
For gaining understanding about the concept, Pasco café is considered which is situated at busy
street among railway station, offices and have wide base of regular customers from local
builder's merchant. The report highlights about principles of menu planning with designing,
requirements of customer and business for maximising profits for distinct range of menus.
Further, a menu is developed and evaluated for meeting all the requirements of business together
with customers.
TASK 1
P1. Examining principles related to planning and designing of menu to meet customer addition to
business requirements for distinct range of menus.
Principles related to menu planning and designing
In a hospitality business, menu planning as well as designing are key practices which are
performed by managers as it attracts wide customers towards variant of dishes, represents image
of company and presents list of items in charismatic manner. In context to Pasco café, managers
considers certain principles while performing such practices. Following are some principles
associated with planning and development of menu:
Principle of sequencing: The principle states that all the food and beverage items which
are to be added in menu of company must be listed in proper sequence (Cooper, 2017). By
following this principle, managers of Pasco café plans and designs an attractive menu that assist
customers to decide orders fast and convenient manner.
Principle of disclosure: According to the principle, menu must be planed and designed
in manner that discloses all the prices and related quantity for the items. The managers of Pasco
café focused on the principle and accordingly set in that discloses prices of all offered food and
beverage that help customers to make decision as per their choices and budget.
Distinct menu types:
1