Menu Development, Planning and Design

Menu Development,
Planning and Design

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
P1 Examining the of principles of menu planning and design...............................................3
P2 Determining customer and business needs which are needed to be fulfilled for earning
maximum profits by range of menu.......................................................................................4
TASK 2............................................................................................................................................5
Covered in PPT.......................................................................................................................5
TASK 3............................................................................................................................................5
P5 Producing a realistic plan for meeting business and customer requirements....................5
P6 Produce a menu for meeting customer and business requirements...................................6
P7 Testing and evaluating the produced menu.......................................................................6
CONCLUSION ...............................................................................................................................7
REFERENCES................................................................................................................................1

INTRODUCTION
Menu is defined as a tool which has all the food and beverages which an hospitality
service provider or restaurants and hotel offer to public. A menu in a hospitality sector is a
prime tool for communicating with guests, suggesting what is they sell and a kit which directs
and controls the organisation. Menu of any restaurant or hotel works as a road map through
which they identify what ingredients or raw material needs to be stored, required equipment for
producing food and ordered dishes by the guests (Lo, King and Mackenzie, 2017). This report is
based on scenario of Pasco cafe which is located in a very busy street between railway station
and offices. This proofs they serves to various customers. Therefore, number of peoples
preferences and tastes are needed to be considered by restaurant. In their report range of principle
which are considered while menu planning and designing are discussed in relation wit customer
satisfaction and profit maximisation. Moreover, constraints which are required to be considered
while menu planning are elaborated for developing an accurate menu. And at the end, a plan is
developed to produce a menu for fulfilling customer requirements and maximise profitability of
the restaurant.
TASK 1
P1 Examining the of principles of menu planning and design
Menu is one of the most important tool which is used by restaurant owners to
communicate with customers. It reflects the offerings of cafe along with the price in which they
are offering to customers. There are few principles which Pasco Cafe needs to consider while
planning and designing their menu. These principle will help hospitality consultant to develop
and appropriate menu for satisfying needs of range of visitors and earning huge profits. These
principles are highlighted below: Listing of dishes- The main principle which is affecting menu planning and designing
and considered while preparing the menu is the listing of food items which are offered
by the cafe. Offering should be bifurcated accordingly for providing comfort to guests
while deciding their orders and they do not get confused (Bordwell and Clark, 2017).
Food items can be divided according to their characteristics such as cold and warm dishes
or the lighter dishes are listed before the richer ones.