Menu Development, Planning and Design for Moor Hall

MENU DEVELOPMENT,
PLANNING AND DESIGN

Table of Contents
INTRODUCTION...........................................................................................................................3
PART A...........................................................................................................................................3
Menu............................................................................................................................................3
Types of the menu.......................................................................................................................3
Principles of the menu planning and designing...........................................................................4
Menu planning constraints.................................................................................................5
Determine the customer and business requirements which need to be fulfilled to.....................5
maximize profits for a range of different menus.........................................................................5
Analyse how customer and business requirements impact on the design of a broad range of
menus and make recommendations to meet future trends...........................................................6
Realistic plan to develop menu which meets customers and business requirement to maximise
profitability of Moor Hall............................................................................................................6
Produce menu which meets customer and business requirement to maximise profitability of
Moor Hall.....................................................................................................................................8
Test and evaluate the menu produced..........................................................................................9
Justified recommendations for improvement based on tests and evaluation of the menu..........9
Key performance indicator..........................................................................................................9
PART B.........................................................................................................................................10
CONCLUSION..............................................................................................................................10
REFERENCES................................................................................................................................1

INTRODUCTION
Hospitality industry refers to the commercial activity which include various services such as
accommodation, food and beverages, travel and transportation, tourism etc. the aim of the
industry is to deliver satisfaction to the consumer and enhance the experience of the visitors.
This industry is leading the market of the united kingdom with generating the highest ratio of the
profit in the domestic as well as international marketplace (binti Rahmat,2021).
the present report will examine how the menus are designed and planned in order to satisfy the
consumer in effective as well as efficient manner. Menu designing process give an idea to the
organisation about the taste and preferences of consumers. Moreover, the report will discuss the
costing and pricing of the menu. Along with that it will reflect how the menu help organisation in
accomplishing the goals in appropriate style. Furthermore, the study will shade light on the
impact of menu on the customer and the business.
The report is in the context of one of the famous restaurant Moor Hall United kingdom. It is
renowned as the best services offered organisation. it is one of the awards wining restaurants
which hold two Michelin stars and five AA Rosettes and achieve the Estrella Damm National
Restaurant Awards 2021.
PART A
Menu
The menu is the most essential elements of the hospitality industry which attract large numbers
of the costumers from the different areas, gender, cast, race etc. the menu is the most appropriate
manner of communicating with the customers. The menu is designed and planned as per the
requirements of the consumer in order to satisfy them and earn profit in exchange for the services
. The menu includes all the food as well as beverages which are offered to the visitors in order to
enhance the experience and make the journey more memorable or enjoyable. It give assistance in
spreading awareness about the dishes which the organisation is serving to customers and
opportunity to visitors to choose right food and beverages per the taste and preferences (Chua,
et.al 2020). The menu is bifurcated into five different types for the comfort of the customer
vested within the organisation to acquire the services.
Types of the menu.
À la carte: it is one of the most preferable menus whose name is extracted from the French
which menus from the card. this menu listed all the food and beverage dishes which is served by

the organisation to the visitors in order to deliver the flexibility. Along with that Moor hall
mention the prices of the food and beverages so it will make easy for the customer as per the
requirement and the budget. It deliver huge flexibility to the consumer as it help in offering
transparency in front of the customers (Grummon, et.al 2021). The chefs begin to prepare the
food after receiving the order from the A ls carte Menu.
table d'hôte: this is the menu which is offered at fixed prices and offer at choice of appetizer,
official welcoming and sweet course. Therefore, all the main course is listed in the menu along
with the set prices by the organisation.
Set menus: it refers to the menu which offered set numbers of dishes to the consumer at fixed
price. The menu consist of wide variety of the food and beverages along with that the chargeable
amount is fixed for every meal.
Specials: it is the menu which listed wide variety of eatable thing similar to set menu or fixed
menu. The restaurant offer special meal for the dinner and the lunch as the meal or deal of the
day at discountable or complementary price(Smith, et.al 2019).
functions and special occasions: this menu is designed for the special occasion by which the
consumers or the buyers are able to celebrate special occasions with occasional foods. Along
with that the menu consist of various discount and combos according to festival function or
occasions.
Principles of the menu planning and designing.
The menu planning is the essential element for delivering the right product for the customer
satisfaction and managing the growth of the organisation in appropriate style. The planning of
the menu consider the various aspects while preparing the menu of the particular organisation for
the acquiring the values in the marketplace. The considerable points are bifurcated as in the
following manner.
 Adequacy: in this menu the organisation consider the health of the customer and listed
food and beverages as per the diet of the customers. While forming the menu the
organisation focuses on food that have sufficient amount of nutrition, vitamins and
minerals and fibres that will allow the customers to maintain the healthy lifestyle.
 Balance: in the balance food the diet includes all the ingredient which have equal
amount of nutritions, vitamins and proteins (Weriza, et.al 2021). This will make sure that