Menu Development, Planning and Design

Menu Development,
Planning and design

Table of Contents
INTRODUCTION...........................................................................................................................2
LO1..................................................................................................................................................3
P1 Principles of menu planning and designing to meet customer and business requirements for
different menus.......................................................................................................................3
P2 Fulfilling the customer and business requirements for maximising profits for range of
different menus.......................................................................................................................4
LO2..................................................................................................................................................5
Covered in PPT.......................................................................................................................5
LO3..................................................................................................................................................5
P5 Menu plan according to business and customer requirements for increasing the profit for
organization............................................................................................................................5
P6 Menu for increasing profitability according to business and customer requirement for an
organization............................................................................................................................6
P7 Testing and evaluation of Menu........................................................................................7
CONCLUSION................................................................................................................................8
REFERENCES................................................................................................................................8

INTRODUCTION
Food and beverages plays a vital role in every day's life. Food is a substance which can
be consumed without harming the human body and beverages are drinks which are in the form of
liquid. Food and beverages services are part of hospitality industry and serves in restaurants,
cafes and many more places. Fordwich Arms is taken as base company in this project. Fordwich
Arms is a restaurant and pub from 1930s and incarnated recently. It is situated in Canterbury,
United Kingdom famous for its elegant Arts and Crafts style building. In this report, how menus
are planned and designed to meet customer and business requirements, costing and pricing of
menu is done and evaluation of menus has been discussed.
LO1
P1 Principles of menu planning and designing to meet customer and business requirements for
different menus
Menu is a type of card which includes a list all the food and beverages offering by the
restaurants and cafes. Menu is considered to be the most essential part in hospitality sector
(Armenski, Dwyer and Pavluković, 2018). It presents the image and style of the firm. It contain
all the information about the dishes with their prices and the main highlighting ingredients.
Manager of the firm make sure about all the food and beverages listed in menu should in
available.
Principles of planning and designing menus: Menu is considered to be the heart of food and
beverages industry. Both managers and staff helps in making the menus to enhance the image of
the restaurants. Menu should offers a variety of tastes with nutritious food and also special
dietary food. Factors such as medical requirements, beliefs, costs and many more are also
considered in planning and designing and compositions of menus are further explained below-
Medical requirements: It includes diet foods, lactose intolerance food, diabetic diets and many
more.
Beliefs: Religion such as Hindu, Islam, Judaism, Sikhs are also considered while developing
menus.
Gender: On the basis of gender various restaurants offers dishes which are healthy for kids.
Lifestyle: Vegetarian, non-vegetarian, vegan are included in this factor.
Compositions of Menu: