Menu Development, Planning and Design

Menu Development,
Planning
and
design

Contents
INTROUCTION..............................................................................................................................3
TASK 1............................................................................................................................................3
P1 Examine the principles of menu planning and design to meet customer and business
requirements for a range of different menus................................................................................3
P2 Determine the customer and business requirements which need to be fulfilled to maximise
profits for a range of different menus..........................................................................................3
TASK 2............................................................................................................................................4
TASK 3............................................................................................................................................4
P5 Realistic plan to develop a menu............................................................................................4
P6 Produce a menu which meets customer and business requirements to maximise profitability
fora chosen organisation..............................................................................................................5
P7 Test and evaluate the menu produced.....................................................................................7
CONCLUSION................................................................................................................................7
REFRENCES...................................................................................................................................8

INTROUCTION
Hospitality sector in today's world plays very essential role as high number of employment
opportunities generate from this sector (Ahmed, Meenar and Alam, 2019). Restaurants and hotels
plays very important role which includes high quality menu planning so they can satisfy the
needs and wants of customers. In the present report, Pasco Cafe is chosen as the base
organisation which is located on high street. This is the report divided into two sections which
consist of essential constraints as well as considerations considered while doing menu planning.
On the other hand, second portion is a power point presentation which consist of identifying
requirements of target customers.
TASK 1
P1 Examine the principles of menu planning and design to meet customer and business
requirements for a range of different menus
It is said that menu of a restaurant, hotel and cafe plays very essential part which help in
attracting large number of customers towards the organisation (Ahn and Schmidt, 2019). Along
with this, menu of a restaurant helps in guiding customers about what the hotel or restaurant
offers to their customers. In the present context of Pasco Cafe, owners of the restaurant need to
follow some essential principles while planning as well as developing their menu. These
principles are going to be discussed as follows:
Proper sequencing: It is one of the key principle which play very important role as all
the food items must be listed in an appropriate sequence. In reference to Pasco cafe, all the food
items are added into the menu by doing proper sequencing. This as a result make whole menu
attractive and easy for customers to decide what to order.
Clear as well as detailed description & price: It is essential for the manager of Pasco
cafe to include clear description about the menu which includes ingredients & prices. This will
assist customers in examining what they want to order and can easily buy food items according
to their budget and need.
P2 Determine the customer and business requirements which need to be fulfilled to maximise
profits for a range of different menus
For an organisation, it is required to identify their customer’s need in order to provide them
quality services effectively (Czaja and et.al., 2019). On the basis of these kind of practices, an