Unit 21 - Menu Development, Planning and design

MENU
DEVELOPMENT,
PLANNING AND
DESIGN

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
P1. Examine the principles of menu planning and design to meet customer and business
requirements................................................................................................................................1
P2. Determine the customer and business requirements which need to be fulfilled to increase
the profits for various menus.......................................................................................................2
TASK 2............................................................................................................................................3
P3. Determine the key considerations which need to be taken when costing and pricing the
menus..........................................................................................................................................3
P4. Produce costed and priced menus to meet a range of customer requirements......................3
TASK 3............................................................................................................................................5
P5. Realistic plan to develop a menu which meets the requirements of customers to increase
profitability..................................................................................................................................5
P6. Develop a menu which meets customer and business requirements to increase profitability
.....................................................................................................................................................5
P7. Test and evaluate the produced menu...................................................................................6
CONCLUSION................................................................................................................................7
REFERENCES................................................................................................................................1

INTRODUCTION
Menu planning is the process in which hotels as well as cafe offer different types of dish
meals, starters and desserts. While doing menu development, price plays an vital role in keeping
competition in the minds so to attract more customer(Baiomy, Jones and Goode, 2019) . Menu
designing is a team decision and should be include representative from the owner, management,
chef and kitchen manager. Cafe consider in this report is Pasco cafe which is located in the busy
area among the railway station and offices and now the owner have decided to make new menu
design to meet customer requirement. Further it also consist of development and evaluation to
meet business needs.
TASK 1
P1. Examine the principles of menu planning and design to meet customer and business
requirements
Principles of menu planning:
This is the principle which include balance, nutritional qualities and different varieties
which consist of flavours and dishes(Heymans and et. al., 2019). Menu is the form of
communication channel between customer and hotel is offering. The main principles of menu are
explained below:
 while creating menu, dish must be clear and must have proper detail explanation about
pricing because it help customer to understand menu easily.
 Desert must be listed in menu in a attractive manner and every single item must be listed
which cafe in offering.
 The properly design menu direct the attention of the diner to a particular item which
increase the likelihood to those items which are ordered.
 In menu the item of highest profit should be kept on top as to average check needed to
return the desire sales.
 The detail description of dishes are essential as to describe the final dishes to make
appropriate choice to satisfy the needs and requirement of the company(Costa and et. al.,
2019).
Trialling and testing various types of menus: