Menu Development, Planning and Design

Menu Development,
Planning and Design

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
P1. Principles of menu planning and design to meet customer and business requirements.......1
P2. Customer and business requirements which need to be fulfilled to maximise profits..........1
TASK 2............................................................................................................................................1
P3. Key consideration which ned to be taken into account when costing and pricing menus....1
P4. Produce accurately costed and priced menus to meet a range of customer requirements....2
TASK 3............................................................................................................................................3
P5. Produce a realistic plan to develop a menu which meets customer and business
requirements................................................................................................................................3
P6. Produce a menu which meets customer and business requirements to maximise
profitability..................................................................................................................................4
TASK 4............................................................................................................................................5
P7. Test and evaluate the menu produced...................................................................................5
CONCLUSION................................................................................................................................5
REFERENCES................................................................................................................................5
.........................................................................................................................................................5

INTRODUCTION
Menu planning refers to the process of designing of food items that are provided by a
hotel and restaurant to its consumers as per their needs and requirements. It is an crucial way to
assure that the company prepare and provide healthy and nutritional meal to its target audiences
with variety of food products. During the time of menu designing, the decision is mostly taken
within a team which consists group owner, administration, kitchen administrator and cafe. This
report is supported to Pasco Cafe which is situated on a busy street among corporate offices and
railway station. Now the owners of the cafe have decided to design new menu to meet consumer
requirements and meet their desires. Further, will explain about improvement and evaluation of
achievement of business needs.
TASK 1
P1. Principles of menu planning and design to meet customer and business requirements
The Menu planning is a process where decision is made on what customer what to eat for
the each meal, this include the main dishes, side dishes and different types of the desserts. The
aim principle of menu planning is that how many meals are to be planned so that they can be
served to the audience to the on demand in the hotel and resultants. Here manager make sure
that daily activities are planned in advance so that all the task can be completed in the effective
ways. The important part of the menu planning is knowing the what kind of foods need to be
prepared in the operations management levels so that menu on demand for the audience . The
manager of the Pasco cafe ,needs to develop and designs the appropriates menu for the its
customer so that their business can go on for long time. It is duty of the manager to make
changes in the menu from time to time to attach the new customer and leader needs to compare
the various menu designed so that impressive menu can be presented to the target customer so
that number of customer can be increased for the cafe which will further lead increase the profits
for the owner of the cafe. The good menu include the various meals such as starting from the
breakfast to lunch to diner the snacks in the tea time and on the demand of the customer . The
menu are design to meet the need of the customer at the different timing and meets the
requirements of business so that customer can have their meals and cafe can earn the profits in
the present and as well as in the coming years and attach the more customer towards the cafe .