Ask a question from expert
Plan and Cost Basic Menu : Report
16 Pages2872 Words359 Views
Added on 2020-06-04
Plan and Cost Basic Menu : Report
Added on 2020-06-04
BookmarkShareRelated Documents
Plan and Cost Basic Menu
TABLE OF CONTENTSMenu Development Project .......................................................................................................................3Plan Menu ..................................................................................................................................................3Develop Dishes for Menus.........................................................................................................................3Cost for Menus ..........................................................................................................................................4Content of Menu ........................................................................................................................................6Evaluating Success of Menu ......................................................................................................................7Client requests and customers preferences influence the menu planning decision. ..............................10Changes that are need to be made in a draft menu meet the needs of Buffet menu. ...............................12REFERENCES ........................................................................................................................................14
Menu Development Project Part 1 The business is situated in Sydney, and the name of the restaurant is Zaaffran, located in HarboursideShipping 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 indemand, because many Indian Tourists are visiting Sydney these days. In such sectors customers andclients are the basis of organisation, it is very important to identify and conduct the work as per theredesires and expectations so that they can trust the organisation. In order to conduct this identifying theneds and desires of the customers are very important so units can construct their decision as per theirchoices. In hotels and restaurants clients and customers are one who are the most important aspect so itis very essential for the members to gain knowledge about the taste and the preferences of their coreand potential customers. Plan Menu Starters : Malai Seekh/ Mahi Sartaj/ Stuffed Panner/ Potato KebabMain CourseVegetarian Zaylooni Paneer/ Hara Aangra/ Barbequed vegetables/ Stir-fry Cereals Non- Vegetarian Angaare Atish Murgh/Nulli Saufiya/Karimeen Ishtoo/Zaaffran Khoorus BiryaniDessertsRasmalai Kebab/ Malai Roll/ Rose Bread Develop Dishes for MenusSoups & Appetisers :Chicken and sweet corn soupHot and sour soup STARTERS :Malai Seekh/ Mahi Sartaj/ Stuffed Panner/ Potato KebabMAIN COURSE :
Vegetarian Zaylooni Paneer/ Hara Aangra/ Barbequed vegetables/ Stir-fry Cereals Non- Vegetarian Angaare Atish Murgh/Nulli Saufiya/Karimeen Ishtoo/Zaaffran Khoorus BiryaniDESSERTSRasmalai Kebab/ Malai Roll/ Rose Bread Cost for Menus MatchcuisineMatchcustomerpreferenceuniquenessEnoughstaffUsing avarietyofcookingmethodsProfitableChickenandsweetcornsoupOOXOXOHot andsour soup OOOOOXMalaiSeekhOOXXXOMahiSartajOXXXOOStuffedPannerOOOOOOPotatoKebabOOOOOOZayloonOOOOOO
End of preview
Want to access all the pages? Upload your documents or become a member.