Menu Development, Planning and Design

MENU DEVELOPMENT,
PLANNING AND DESIGN

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................2
LO 1.................................................................................................................................................2
Comparative overview of at least three different forms of menu to introduce principles of
menu planning & design.............................................................................................................2
Analysing three different forms of menu to explore how consumers & business requirements
are met.........................................................................................................................................3
Discussing impact that business & customers requirement have upon planning and designing
a menu.........................................................................................................................................4
Conclusion and suggestions for meeting trends in consumers and business requirements for
Refectory Kitchen & Terrace restaurant.....................................................................................5
Detailed plan for one menu, supported by investigation, key performance indicators and
justified solutions in context of specific issue that can occur.....................................................6
TASK 2............................................................................................................................................7
CONCLUSION................................................................................................................................8
REFERENCES................................................................................................................................9

INTRODUCTION
Menu development and planning is one of the most essential and beneficial managerial
activities of Food & beverages sector, which executed by experienced executive chief. The
current assignment will be based on The Refectory Kitchen & Terrace, which falls under the list
of most popular restaurants in the UK. The study will comparative overview of three different
forms of menu to introduce principles of menu planning and design. It will define analysis of
three menus to explore how consumers as well as venture requirements are met. The assignment
describes the impact of business and customers’ requirements have upon menu planning and
designing. Furthermore, the report will explain conclusion and suggestions in context of meeting
trends in ventures and customer requirements for company. Lastly, assignment will justify
detailed plan in regard to specific menu, supported by research, KPIs to measure success and
clarified solutions for any issues that could occur.
LO 1
Comparative overview of at least three different forms of menu to introduce principles of menu
planning & design
A menu is defined as list of varied dishes that are accessible in a Food & Beverage outlet
(Saulais and et.al., 2019). It is offered by restaurants, hotels, café's and other outlets to its guests,
which allows each consumer to select and order their favourite dish. There are different kinds of
menus available in the hospitality industry, which has been developed by following the
principles of menu planning and designing-
Three types of menu-
Table d'hôte-
This type of menu is presented in front of customers as complete meal list with fixed
price and certain choice of dishes. As compare to other forms of menu, Table d'hôte is quite
better because is encompasses limited number of dishes, which enables guest's to choose specific
food item without taking much time (Turnwald and et.al., 2020). It is better on the basis of
another reason such as food wastage. The fixed number of options in this menu leads to a
decrease in the occurrence of food wastage.
à la carte-