Menu Development, Planning and Design

Menu Development,
Planning and Design

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
P1 Principles of menu planning and design in order to meet customer and business
requirements................................................................................................................................1
P2 Customers and business requirements to maximise profits for different menus...................2
TASK 2............................................................................................................................................3
Covered in PPT...........................................................................................................................3
TASK 3............................................................................................................................................3
P5 Realistic plan to develop a menu...........................................................................................3
P6 Produce menu to meet with requirements of customers........................................................4
P7 Monitor, evaluate and test of menu........................................................................................4
CONCLUSION ...............................................................................................................................5
REFERENCES................................................................................................................................6

INTRODUCTION
Menu planning can be defined as the process of deciding what restaurant offers, process
and deliver to its customers in food and beverage section. Menu planning is an essential task or
part of hospitality industry that offer food services and products in society. The main role of
menu is to work as a communication tool which helps to deal with customers by demonstrating
restaurant offerings. This is also important for hospitality companies such as hotels and
restaurant to design an attractive menu as it is used like a road map to analyse what dishes are
offered by organisation along with brief information of important ingredients. This report is
written from point view of Pasco cafe which design menu for satisfying and fulfil needs of line
its regular customers (Bossavit and Parsons, 2018). Moreover, this report highlights on principles
of menu planning and customers and business requirement. Constraints related with menu
planning and development are also designed to develop attractive menu. In the last, practical
plans are designed after monitoring cost and price menu.
TASK 1
P1 Principles of menu planning and design in order to meet customer and business requirements.
Menu are the most important part of an organisation that develops abstraction between
restaurant employee's and visitor in order to exchange monetary value and services. Some
principle which are followed by Pasco Cafe for menu planning are mention as follow:
List in sequential manner- Pasco cafe must designed an appropriate sequence for all
food offerings to design an unique and creative menu for guest. Its results this is easy for
customers to understand menu as well as to order food items. Along with this it also work as a
planned design menu (Gurinović and et. al., 2018).
Brief information- Large number of different food items along with useful ingredients
are proceed by Pasco cafe to deliver delicious food. Along with this it also helps business to
attract diet conscious and healthy customers.
Testing and Trialling various types of menu: À la carte- With in the context of this type of menu prices of food are major concern for
customers. So it is essential for company to design it effectively by offering all food
items in different categories and in organised manner. This also leads organisation to
prepare food as per customer taste and preference.
1