Quantity Food Production: Menu Planning and Bulk Catering

Running head: QUANTITY FOOD PRODUCTION
QUANTITY FOOD PRODUCTION
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1QUANTITY FOOD PRODUCTION
Introduction
To ensure production of menu items which are compliant to the customer’s varied tastes,
cultures and cuisine preferences, at adequate quantities and with optimum utilization of available
budgets for labour, inventories and equipment, sound menu planning practices are essential
prerequisites (Linassi, Alberton & Marinho, 2016). Hence, the objective of the following paper
is to discuss the functioning of a commercial mass food production operation in terms of
compliance to standards of quantity food production and menu planning. The food organization
so chosen is ‘New Soho’ - a restaurant located in Kuala Lumpur, the commercial capital of
Malaysia. Along with provision of an expansive menu of foods, drinks and desserts, the unique
selling proposition (USP) of this establishment lies in its ability to accept and deliver orders in
bulk quantities for special occasions such as birthday parties in optimum budgets and time -
highlighting quantity food production and menu planning principles and hence justifying its
selection in the case study research.
Discussion
Background
The establishment is a multi-cuisine restaurant specializing in an extensive menu of
foods, desserts and drinks, catering to customers of all age groups and preferences. Further the
establishment also adheres to provision of casual dining services, hence engaging in food
production and menu varieties priced at cost effective budgets. In addition to providing a cost
effective menu, the major attraction of New Soho is its bulk catering service. The establishment
hence, specializes in producing and providing catering services which involves delivering food

2QUANTITY FOOD PRODUCTION
orders in bulk quantities, required especially for customers who wish to host special occasions
involving group gatherings such as birthday parties, weddings and anniversaries. Considering its
location in an area bustling with busy employed in competitive environments short of time, and
belonging to a variety of socioeconomic groups with multicultural tastes – major challenge
encountered by New Soho is the mass production of food products and items which is fit for all
occasions and customer groups, within a limited time and in budgets which are complaint to
customer socioeconomic status (Payne-Palacio, 2016). Such bulk food production services
also necessitates the establishment’s needs to plan menus which are avoid expensive budgetary
concerns such as exotic ingredients, increased labour services and specialized equipment (Din,
Zahari & Shariff, 2017). Hence, the following case research was presented with the objective to
personally explore the strategies with which New Soho’s effective bulk food production
objectives are met with optimum menu planning principles. Hence, 16 hours of my work based
learning provided me with beneficial insights at how New Soho efficiently meets its mass
production requirements.
Area Discussion
Considering that for ensuring customers satisfaction during mass production of food
items, food establishments must adhere to standard operating procedures which reflect the core
menu planning principles of Balance, Variety, Attractiveness, Cost Effectiveness and Adequacy
(Thomas, 2016). Hence to assess the same, as part of my work experience, I extensively
observed the menu planning principles practice by the staff engaged in New Soho as well as
interview the manager and head chef at the establishment to identify and assess the Standard
Operating Procedures of menu planning and quantity food production to meet bulk production
needs of the customers. As per my observations and experience, I learned that the New Soho