Menu Development, Planning and Design

Menu Development,
Planning and design
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Table of Contents
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
P1: Principles of menu planning to meet customer and business requirement...........................3
P2: Determine the customer and business requirement..............................................................4
TASK 2 ...........................................................................................................................................5
Covered in PPT...........................................................................................................................5
TASK 3............................................................................................................................................5
P5: Produce a realistic plan to develop a menu which meets customers and business
requirement to maximise profitability for an organisation.........................................................5
P6: Produce a menu which meets customer and business requirements to maximise
profitability for an organisation..................................................................................................6
P7: Test and evaluate the menu produced...................................................................................8
CONCLUSION................................................................................................................................8
REFERENCES................................................................................................................................9
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INTRODUCTION
Menu development, planning and design is prepared by restaurant as well as hotels to
display their offerings for the convenience of client. This primarily helps to engage guests in
selection of desirable dishes. To systematically incorporate operations and attain predetermined
goal it is vital for businesses to focus on each and every element which can accommodate
existing requirements of customer (Baiomy and Jones, 2016). For better understanding of report
Pasco Cafe has been selected which is a part of hospitality industry and is located in busy streets.
This report cover topics like investigation of procedures procedure through which menus are
planned as well as designed to accommodate customer's requirement. Determine the cost as well
as price of menus for sustainable production,development as well as evaluation of menus in
order to meet predetermined requirement of both business and customers are also covered in this
project.
TASK 1
P1: Principles of menu planning to meet customer and business requirement
Principles of menu planning
The principles of menu planning assist Pasco Cafe to maintain nutritious quality and
serve varieties to customer in terms of flavour, size, texture as well as shape of food and
beverage. Explanation of some principles are listed below:
Strive for balance: While serving nutritious food to customer company need to maintain
balance in terms of flavour and ingredients. Adequate combination leads Pasco Cafe to produce
significant result which is beneficial for customers of different age group.
Emphasize on variety: As food outlet is responsible to serve diverse needs within
stipulated time so Pasco Cafe can focus to serve varieties in food and beverages section. It helps
to cater the requirement of people with different interest and eating habits.
Trailing and testing different types of menu
À la carte: Within this menu the restaurant manager separately set prices of different
items or dishes. The customer based on their preferences or budget can accordingly order food
and beverages for different meals like breakfast, lunch or dinner which effectively satisfy their
requirement (Different types of menu, 2015). Along with that Pasco cafe cover their business
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