Menu Planning for Prezzo Restaurant

Menu planning
TASK B

Introduction
• Menu planning is analysed as one of the most essential
object of business enterprises regulating in food and
service industry.
• Development as well as preparation of an excellent and
attractive menu is considered as art which requires an
excellent selection of delicacies for different courses.

3.1 Justification of menu design for reflecting
compilation and development of recipe.
• Designing of menu, it termed as intimidating prospect for the food
and service enterprises. In this context, task is to design a new food
concept for Prezzo restaurant which has its specialisation in Italian
cuisine.
• Menu will design by taking in account the important procedure of
recipe development. In this, an effective and authentic Italian cuisine
will be prepared through analysis of location of restaurant,
availability of equipment’s, space, preference of guest, flow of
operations and efficiency of organisation in management of this
menu.

Cont..
• It is also analysed that the name of dishes inside the menu
must be written clearly so that it can be easy to consider
and will be very attractive. Special attention will also be
provided to the style of menu which is served in
restaurant.
• There will also be separate for the meal time. A la Carte
style of menu will be there in restaurant so that customer
can offer food as per their requirements.