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Meals and Menu Planning : Report

   

Added on  2020-07-22

10 Pages3198 Words34 Views
Business DevelopmentNutrition and Wellness
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Menu Planning
Meals and Menu Planning : Report_1

Table of ContentsINTRODUCTION...........................................................................................................................1TASK...............................................................................................................................................11 History and development of menu with its various type.....................................................12 Considerations and constraints of menu planning...............................................................43 Major elements affecting menu pricing...............................................................................54 Issues involved in implementation of strategy recognise nutritions concerns....................6CONCLUSION................................................................................................................................7REFERENCES................................................................................................................................8
Meals and Menu Planning : Report_2

INTRODUCTIONMenu is refer to a list of beverages and food items available in a restaurant. This is usedat food outlets and restaurant to make the customers aware about dishes and its prices. This workas a silent salesman (Kuo and et. al., 2012). Various factors are there that require to be considerwhile develop the menu as this support in attract more customers and contribute in its growth.Set the right price for the food product and maintain its quality is very essential for a food outletas this support in satisfy the needs of customers and encourage them to visit again. Origin anddevelopment of menu and different type of menu is all given in this report. Along with this,major factor that affect menu pricing and various strategies to recognise nutrition concerns isalso detailed in this. TASK1 History and development of menu with its various typeIn a restaurant or in food outlet, menu refers to the list of all beverages and food offeredto the individual. Mainly, menu can be in to the form of a la carte, in which consumers given achance to choose from a list of options or table d hote under which a sequence of dishes is servedto the individual. One of the main aim of every restaurant is to sell its maximum food andbeverages products to kits customers. Menu is known as one of the common feature of everyfood business. This is used as a selling tool in any dining area. Décor, ambience, colour scheme,theme, building, infrastructure, food served to customers and employees work in that is allknown as the core aspects of a food business (Ducak and Keller, 2011). Mainly menu is knownas the extension of all main policies of a food business including catering, marketing andfinancial. One of the main reason behind this because an individuals consider various factorsduring formulation of menu such as various type of diners, their taste, spending power, age andratio of male and female. Price of food items include in a menu based on various elements suchas type of service, food items include in menu, type of furniture, operating hours, location andmany more. One of the main aim of menu is to make the diners inform about the items of foodand beverages served by a food outlet and about its price. Menu is also known as silent salesman.For design a effective menu it is very essential for an individual to have artistic and technicalskills. One of the main benefit of hood menu planning is that it give confidence to servers, dinersand owners of food outlet. History, origin and development of menu1
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