Menu Planning for Hotel Conference

This assignment focuses on creating a suitable menu for a management conference held at a hotel. The task involves analyzing the provided draft menu, identifying items that need modification to meet budget restrictions, and suggesting healthier or more popular alternatives. The goal is to create a menu that caters to the preferences of conference attendees while remaining within budgetary limitations.

Plan and Cost Basic Menu

TABLE OF CONTENTS
Menu Development Project .......................................................................................................................3
Plan Menu ..................................................................................................................................................3
Develop Dishes for Menus.........................................................................................................................3
Cost for Menus ..........................................................................................................................................4
Content of Menu ........................................................................................................................................6
Evaluating Success of Menu ......................................................................................................................7
Client requests and customers preferences influence the menu planning decision. ..............................10
Changes that are need to be made in a draft menu meet the needs of Buffet menu. ...............................12
REFERENCES ........................................................................................................................................14

Menu Development Project
Part 1
The business is situated in Sydney, and the name of the restaurant is Zaaffran, located in Harbourside
Shipping Centre, 10 Darling Drive, Harbourside Centre, Darling Harbour, Sydney NSW 2000.
Generally customers food preferences are Pavlova and Lamingtonds, but these days Indian Food is in
demand, because many Indian Tourists are visiting Sydney these days. In such sectors customers and
clients are the basis of organisation, it is very important to identify and conduct the work as per there
desires and expectations so that they can trust the organisation. In order to conduct this identifying the
neds and desires of the customers are very important so units can construct their decision as per their
choices. In hotels and restaurants clients and customers are one who are the most important aspect so it
is very essential for the members to gain knowledge about the taste and the preferences of their core
and potential customers.
Plan Menu
 Starters : Malai Seekh/ Mahi Sartaj/ Stuffed Panner/ Potato Kebab Main Course
 Vegetarian Zaylooni Paneer/ Hara Aangra/ Barbequed vegetables/ Stir-fry Cereals
 Non- Vegetarian Angaare Atish Murgh/Nulli Saufiya/Karimeen Ishtoo/Zaaffran Khoorus Biryani
 Desserts
 Rasmalai Kebab/ Malai Roll/ Rose Bread
Develop Dishes for Menus
Soups & Appetisers :
Chicken and sweet corn soup
Hot and sour soup
STARTERS :
Malai Seekh/ Mahi Sartaj/ Stuffed Panner/ Potato Kebab
MAIN COURSE :

Vegetarian
Zaylooni Paneer/ Hara Aangra/ Barbequed vegetables/ Stir-fry Cereals
Non- Vegetarian
Angaare Atish Murgh/Nulli Saufiya/Karimeen Ishtoo/Zaaffran Khoorus Biryani
DESSERTS
Rasmalai Kebab/ Malai Roll/ Rose Bread
Cost for Menus
Match
cuisine
Match
customer
preference
uniqueness Enough
staff
Using a
variety
of
cooking
methods
Profitable
Chick
en
and
sweet
corn
soup
O O X O X O
Hot and
sour soup
O O O O O X
Malai
Se
ek
h
O O X X X O
Mahi
Sa
rta
j
O X X X O O
Stuffed
Panner
O O O O O O
Potato
K
eb
ab
O O O O O O

Zayloon
i Paneer
O O O O O O
Hara
Aangra
O O X O X O
Barbequ
ed
vegetable
s/
O O O O O X
Stir-fry
Cereals
O O O O O O
Angaare
At
is
h
M
ur
gh
O O O O O O
Nulli
Sa
uf
iy
a
O O O O O O
Karimeen
Is
ht
oo
O O O O O O
Zaaffran
K
ho
or
us
Bi
ry
an
O O O O O O

i
Rasm
alai
Kebab/
Malai
Roll/
Rose
Bread
O O O O O O
Content of Menu
Purchase specifications and components.
Nulli Saufiya deep fried in ginger&spring onion sauce :
Oyster sauce, cooking wine, chicken indian powder, barramundi boat-cut, coriander, ginger, spring
onion, oil, pepper ground white, carrot julienne, potato starch
Karimeen Ishtoo, brocoli&soy glazed sauce served :
Oil, carrot julienne, leek, sping onion, Indian masala, broccoli, soy sauce, soy dark sauce, ginger, curd,
five spice, spring onion, potato starch
Zaaffran Khoorus Biryani :
Snapper portion cut,rice, bbq sauce, coriander, onion, bok choy, spring onion, oil.
Ingredients Qty Unit Purchase
unit
Purchase
unit price
cost
yield Total
cost
Oyster sauce 0.02 L 1LFish
barramundi
$4.00 $0.08
cookng wine 0.01 L 1L $3.00 $0.03
chicken indian
powder
0.005 KG 1KG $8.00 $0.04
barramundi 0.5 KG 10KG $160.00 $8.00

boatcut
coriander 0.01 KG 1KG $15.00 $0.15
Ginger 0.02 KG 1KG $16.00 $0.32
spring oion 0.01 KG 1KG $11.00 $0.11
Oil 0.15 L 1L $3.00 $0.45
pepper ground
white
0.001 KG 0.5KG $10.0 $0.02
carrot julienne 0.001 KG 1KG $12.00 $0.12
potato starch 0.1 KG 25KG $30 $0.12
TOTAL COST $9.44
Evaluating Success of Menu
Nulli Saufiya deep fried in ginger&spring onion sauce : $9.44
Karimeen Ishtoo, brocoli&soy glazed sauce served : : $5.35
Zaaffran Khoorus Biryani : $4.90
4.
Nulli Saufiya deep fried in ginger&spring onion sauce : 99.8%
Karimeen Ishtoo, brocoli&soy glazed sauce served :97%
Zaaffran Khoorus Biryani : 94.3%
5.
Nulli Saufiya deep fried in ginger&spring onion sauce:
$9.44 X 100 ÷ 35 (SFC) = $26.97
$26.97 X10% (GST) = $2.70
$26.97 + $2.70 = $29.67
Karimeen Ishtoo, brocoli&soy glazed sauce served : 97%
$5.35 X 100 ÷ 28 (SFC) = $19.11
$19.11 X10% (GST) = $1.91
$19.11 + $1.91 = $21.02
Zaaffran Khoorus Biryani: 94.3%
$4.90 X 100 ÷ 25 (SFC) = $19.6
$19.6 X10% (GST) = $1.96
$19.6 + $1.96 = $21.56

Selling Price:
Nulli Saufiya deep fried in ginger&spring onion sauce: $29.67
Karimeen Ishtoo, brocoli&soy glazed sauce served $21.02
Zaaffran Khoorus Biryani:: $21.56
Ingredients Supplier Purchase
unit
price cost
Oyster sauce Yarra valley
Farm, JJJ and
Nice and Fresh
meat,rice
farm,Indian
masala corner
Diawa,
indian sauces
1L $4.00 $4.00
cooking wine 1L $3.00 $3.00
chicken Indian powder 1KG $8.00 $8.00
barramundi boatcut 10KG $160.00 $160.00
coriander 1KG $15.00 $15.00
Ginger 1KG $16.00 $16.00
spring oion 1KG $11.00 $11.00
Oil 1L $3.00 $3.00
pepper ground white 0.5KG $10.0 $10.0
carrot julienne 1KG $12.00 $12.00
potato starch 25KG $30 $30
Soups & Appetisers :
 Chicken and sweet corn soup
 Hot and sour soup
 Malai Seekh
 Mahi Sartaj
 Stuffed Panner
 Patato Kebab
Barbecued and Roasted:
 Roasted Duck
 Char Siu Pork
 Soya Chicken
 Mixed platter

Main Course
Vegetarian
 Zaylooni Panner
 Hara Angara
 Barbequed vegetables
 Stir fry cereals
Non-Vegetarian
 Angara Atish Murgh
 Nulli Saufiya
 Karimeen Ishtoo
 Zaffran Khoorus Biryani
Seasonal dishes
 Fish barramundi deep fried in ginger&spring onion sauce
 Pork cutlet deep-fried, brocoli&soy glazed sauce served
 Fish snap fillet with Chinese BBQ sauce

Deserts
 Coconut rolls
 Banana fritters
 With coconut custard
 Mango pudding
 Rasmalai Kebab
 Malai Roll
 Rose Bread
Daily sales analysis (sales)
 Nulli Saufiya deep fried in ginger&spring onion sauce : 32 dishes
 Karimeen Ishtoo, brocoli&soy glazed sauce served : 45 dishes
 Zaaffran Khoorus Biryani : 51 dishes

Popular to unpopular
I. Zaaffran Khoorus Biryani
II. Karimeen Ishtoo, brocoli&soy glazed sauce served
III.Nulli Saufiya deep fried in ginger&spring onion sauce
Profitable to unprofitable
I. Karimeen Ishtoo, brocoli&soy glazed sauce serve
II. Zaaffran Khoorus Biryani
III. Nulli Saufiya deep fried in ginger&spring onion sauce
The price of Nulli Saufiya deep fried in ginger&spring onion sauce can be reduced, because of
its low popularity among the customers and the clients.
QUESTIONS
Client requests and customers preferences influence the menu planning decision.
In such sectors customers and clients are the basis of organisation, it is very important to
identify and conduct the work as per there desires and expectations so that they can trust the
organisation. In order to conduct this identifying the neds and desires of the customers are very
important so units can construct their decision as per their choices. In hotels and restaurants clients and
customers are one who are the most important aspect so it is very essential for the members to gain
knowledge about the taste and the preferences of their core and potential customers(Bhargava, 2017).
In restaurants constructing menu s very crucial aspect as it helps the most in attracting the
attention of the customers towards the offerings of the hotel. If menu is as per the desires and
expectations of the maximum customers than in that case it will attract there attention and helps in
bringing profitability and productivity t the organisation. The main focus of such industry is upon their
customers and clients so it is very important for them to concentrate upon them while conducting any
kind of the decision so that and effective outcome can be regulated. As per the given case, the hotel
wants to establish the management conference at the Hotel, for which they have given the certain
guidelines regarding the menu and other factors. This is because of the preferences of the members who
are going to attend the conference. Menu planning is mainly as per the desires and needs of the
customers so that they get satisfied with the services offered by them and revisit the place again.

Customers based services are the keen requirement of such organisations(Hou, 2017). The menu
offered by Zaaffran for there event:
Soups & Appetisers :
 Chicken and sweet corn soup
 Hot and sour soup
 Malai Seekh
 Mahi Sartaj
 Stuffed Panner
 Patato Kebab
Barbecued and Roasted:
 Roasted Duck
 Char Siu Pork
 Soya Chicken
 Mixed platter
Main Course
Vegetarian
 Zaylooni Panner
 Hara Angara
 Barbequed vegetables
 Stir fry cereals
Non-Vegetarian
 Angara Atish Murgh
 Nulli Saufiya
 Karimeen Ishtoo
 Zaffran Khoorus Biryani
Seasonal dishes
 Fish barramundi deep fried in ginger&spring onion sauce
 Pork cutlet deep-fried, brocoli&soy glazed sauce served
 Fish snap fillet with Chinese BBQ sauce


Deserts
 Coconut rolls
 Banana fritters
 With coconut custard
 Mango pudding
 Rasmalai Kebab
 Malai Roll Rose Bread
Brief description about the content of the menu
Content of Menu
Purchase specifications and components.
Nulli Saufiya deep fried in ginger&spring onion sauce :
Oyster sauce, cooking wine, chicken indian powder, barramundi boat-cut, coriander, ginger, spring
onion, oil, pepper ground white, carrot julienne, potato starch
Karimeen Ishtoo, brocoli&soy glazed sauce served :
Oil, carrot julienne, leek, sping onion, Indian masala, broccoli, soy sauce, soy dark sauce, ginger, curd,
five spice, spring onion, potato starch
Zaaffran Khoorus Biryani :
Snapper portion cut,rice, bbq sauce, coriander, onion, bok choy, spring onion, oil.
Changes that are need to be made in a draft menu meet the needs of Buffet menu.
The guidelines and provided by them, as per the desires and the requirements, it includes some
desserts, some non spicy dishes, some veg and some non veg dishes etc., the food offered in the
conference should be up to the mark, and as per the desires and requirements. In such sectors customers
and clients are the basis of organisation, it is very important to identify and conduct the work as per
there desires and expectations so that they can trust the organisation. In order to conduct this identifying
the neds and desires of the customers are very important so units can construct their decision as per
their choices. In hotels and restaurants clients and customers are one who are the most important aspect

so it is very essential for the members to gain knowledge about the taste and the preferences of their
core and potential customers(Soini, 2016).
In restaurants constructing menu s very crucial aspect as it helps the most in attracting the
attention of the customers towards the offerings of the hotel. If menu is as per the desires and
expectations of the maximum customers than in that case it will attract there attention and helps in
bringing profitability and productivity of the organisation. As per the given case, the hotel wants to
establish the management conference at the Hotel, for which they have given the certain guidelines
regarding the menu and other factors. This is because of the preferences of the members who are going
to attend the conference. Menu planning is mainly as per the desires and needs of the customers so that
they get satisfied with the services offered by them and revisit the place again. Customers based
services are the keen requirement of such organisations(Su, 2016).
Items in draft menu are need to modified in order to meet the budget restrictions.
The price of Nulli Saufiya deep fried in ginger&spring onion sauce can be reduced, because of
its low popularity among the customers and the clients ot it can also be removed from the menu because
of the high range of spices and ingredients used in it. It can prove to be harmful for the digestive system
of aged people. It can be re placed with some kind of the non spicy and healthy but tasty course. The
popularity of Nulli Saufiya is less because of the high range of calories used in it.

Illustration 1: Nulli Saufiya deep fried in ginger&spring
onion sauce

Illustration 2: Karimeen Ishtoo,
brocoli&soy glazed sauce serve
Illustration 3: Zaaffran Khoorus Biryani

REFERENCES
Books and Journals
Bhargava, S.,2017. Choose to Lose: Health Plan Choices from a Menu with Dominated Option. The
Quarterly Journal of Economics. 132(3). pp.1319-1372.
Hou, Y., 2017. Do pictures help? The effects of pictures and food names on menu
evaluations. International Journal of Hospitality Management. 60. pp.94-103.
Soini, J.,2016. Recurrent epidemics of gastroenteritis caused by norovirus GI. 3 in a small
hotel. Duodecim; laaketieteellinen aikakauskirja. 132(2). pp.165-171.
Su, L.,2016. Reputation and intentions: The role of satisfaction, identification, and
commitment. Journal of Business Research. 69(9). pp.3261-3269.