Menu Planning and Design: Comparative Overview of Three Different Types of Menu

Menu Development,
Planning and Design
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TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................3
Comparative overview of three different types of menu for introducing principle of menu
planning and design.....................................................................................................................3
The way three different types of menu contribute in fulfilling customers and business
requirements................................................................................................................................4
Analysis of impact that customers and business requirements have upon planning and design
of menu........................................................................................................................................5
Conclusion and recommendation for meeting trends in customers and business.......................6
RECOMMENDATION...................................................................................................................6
Detailed plan for Special occasion menu.....................................................................................7
REFERENCES................................................................................................................................9
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INTRODUCTION
Hospitality is broad category that include food and beverage, travel and tourism and
recreation facilities offered to several customers so that end objectives of company can be
achieved in the best possible manner. Caravan is an restaurants and coffee roasting business in
United Kingdom that offers varieties of services to customers to retained its market share. So that
company is planning to review its menu in order to fulfil changing needs and expectancy of
people. Company while deciding specific menu needs to consider requirements of customers as
well as business for better outcome. This report has highlighted comparative overview of at least
three different types of menu in respect of principle of menu planning and design. Moreover, it
has contained related to the way different types of menu contribute in meeting business and
customers expectancy.
MAIN BODY
TASK - A
Comparative overview of three different types of menu for introducing principle of menu
planning and design
Menu is list of food and beverage that are offered by company to its customers to select
specific type of food that they can intake in order to satisfy their respective needs. The menu
contained all necessary detailed regarding the food and beverage with particular prices that will
be charged from customers. Thus, it helps individual in taking accurate decision regarding type
of food and beverage needs to be consumed to fulfil desired in the best possible manner
(Krobath, Masters and Mueller, 2021). So, comparative overview of three different types of
menu with introducing principle of menu planning and designing can be stated as follows;
Special occasion menu: It is type of menu that is made for special occasion so that guest can
come and enjoy food and beverages. Like mainly it is made on occasion such as conferences,
wedding and banquets. Moreover, it can be stated that there are limited special dishes due to high
cost of ingredients.
Set menu: On contrary it is menu that has set price with specific or limited number of dishes,
food and beverages available to customers to select among in order to satisfy their respective
requirements. This type of menu are mostly used for function banquets. For examples: caravan
can set things that need to be offered in starter, main course and dessert to customers so that they
are happy and satisfied.
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