Menu Development, Planning And Design

Unit – 21
Menu Development, Planning
And Design

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
P1 Principles of menu planning and design to meet customer ans business requirement..........1
P2: Determine customer and business requirement ...................................................................2
TASK 2............................................................................................................................................3
Covered in PPT...........................................................................................................................3
TASK 3............................................................................................................................................3
P5 Prepare plan for menu development in order to meet customer and business requirement...3
P6 Develop a menu which meets customer and business requirement to maximise profitability
for an organisation.......................................................................................................................4
P7: Test and evaluate the menu produced...................................................................................6
CONCLUSION................................................................................................................................7
REFERENCES................................................................................................................................8

INTRODUCTION
The menu in any hospitality business is not only the prime method of communicating to
customer but it is also the key document for directing and controlling the business. A menu
present as a road map where present all the ingredients required to be purchased, the price a
business can pay for those ingredients and the staff, equipment and procedure require to produce
the dishes (Canhoto and Murphy, 2016). Menu development, planning and design are core
functioning performed by food industry in order to present recipes. These recipes are presented
by restaurants, cafe, hotels in their menu card. According to menu card a customer place order
for food where mention price of each item. To better understand of the report, Pasco Cafe has
been selected which is small cafe and provide contract to a company in order to plan and design
a menu for small high street cafe with 20 covers. The cafe has been established on a busy high
street in between a railway station and offices. In this report consist of identify different ways by
which menus are planned and set as per the requirement of customer. Along with analysis cost of
price of menu to meet business as well as customer requirement.
TASK 1
P1 Principles of menu planning and design to meet customer ans business requirement
Menu planning is designed to analysis individual requirement in their meal and according
to that set schedule for better menu planning procedure. The owner of cafe analysis the taste &
preferences of customer requirement after that according to preference design and set modified
menu. There are defined some principles of designing menu planning to cater and fulfil business
necessities underneath:
Principles:
The principles of menu planning can supports to Pasco cafe in order to design their menu
and categorised menu into food & beverages. It helps to attract customer and connect wit current
consumer for longer period of time (Hajrasouliha and Yin, 2015).
 Pasco cafe require to accentuate on varieties that can maintain loyalty into current
customers according to that try to increase interest of potential customer as well. So all
the food items in menu set as per the properties such as, cold and warm are classified
separately.
1