Menu Development, Planning and Design

Menu Development,
Planning and Design

Table of Contents
INTRODUCTION ..........................................................................................................................3
TASK 1............................................................................................................................................3
P1 Determine the principles of menu planning and design it to meet the needs to customers
and business............................................................................................................................3
P2 Determination of basic requirements which should be fulfilled to enhance the profit of
different menus.......................................................................................................................4
TASK 2............................................................................................................................................5
Covered in PPT.......................................................................................................................5
TASK 3............................................................................................................................................5
P5 Develop a realistic plan of menu in order to meet the needs to customers to enhance the
profitability.............................................................................................................................5
P6 Develop a menu which meets the requirements of customers to increase the profitability6
P7 Test and evaluate the produced plan.................................................................................6
CONCLUSION ...............................................................................................................................6
REFERENCES................................................................................................................................1

INTRODUCTION
Menu is a tool or a document which displays the food items a restaurant or hotel or a cafe
is offering to public and to their potential consumers. Menu planning is crucial task which is
performed by restaurant managers. It involves huge research and development as knowing what
consumers prefer and their desires is must for a hospitality services provider. Menu is a prime
tool by which an organisation that is restaurant, a cafe or a hotel, communicate with its guests.
This assignment is based on Pasco cafe which is located on a high street which is very busy an
covered with all potential buyers (Baiomy, Jones and Goode, 2019). The report covers principles
of menu planning and design, number of different types of menu are also discussed in the
assignment. A menu is developed after analysing the market and the need of consumers, also the
menu is tested and evaluated using appropriate measures.
TASK 1
P1 Determine the principles of menu planning and design it to meet the needs to customers and
business
There are different types of food service providers such as restaurants, cafes and hotels,
these businesses serve to different type of people on different occasions. Therefore, it is required
for hotels and other hospitality providers to have unique menus and of different types which
enable them to fulfil needs of visitors and providing them best experience (Li and Yang, 2020).
Different types of menus are elaborated and suggested below which can be used by Pasco cafe
manager while planning and designing their menu. Also, some principles are explained which
needs to be considered by Pasco cafe managers in order to create an effective menu.
Types of menu Table d'hôte- This is a French phrase which means Hosts table, it is a style of menu
planning for restaurants and cafes. Table d'hôte menu offers a fixed number of food and
beverage items at fixed or predetermined prices. For example, Buffet menu and Banquet
menu.
 À la carte- This is one of the most commonly used menu type and very famous in
hospitality industry. À la carte is also a French word which means “According to the
card or Customer Order”. This form of menu offers wider choice of to guests of food
items which are individually priced.