Menu Development, Planning and Design

Menu Development, Planning and
design

Table of Contents
Menu Development, Planning and design.......................................................................................1
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
LO1 Planning and Designing of menu to meet customer and business requirements.................3
LO2 Costing and Pricing of the Menu.........................................................................................4
LO3 Development and Evaluation of Customer and business requirements..............................6
CONCLUSION................................................................................................................................9
REFERENCES..............................................................................................................................10

INTRODUCTION
Menu in hospitality industry is a way of communicating what the organisation offers its
customers. This is not just a way of communicating with customers but is also a effective tool for
directing and controlling activities. This report includes discussion over planning and designing
of menu and its development and evaluation for Pasco Café. In context of hospitality industry
menu refers to list of dishes that Pasco Café offers to its customers and customers can order any
of the dish which is listed in the menu. To cater all the needs of its customers and business Pasco
Café needs to plan and design its menu considering various aspects.
TASK 1
LO1 Planning and Designing of menu to meet customer and business requirements
For planning menu Pasco Café needs to consider principles of planning, trialling and
testing. This includes that Pasco Café first decide few menus including à la carte, table d’hôte
menu. Both this menu are important la carte menu means a menu in which all the dishes that cafe
offers are individually priced and customer can order as much and as less as they want (Baiomy,
Jones and Goode, 2019). In table d’hôte menu organisation offers a multi-course menu with
limited choices and the prices are charged at a fix total price. After deciding what type of menu
to offer to the customers. Pasco Café then needs to make trials of these dishes and taste whether
their taste is appropriate or not. Once this is done then Pasco Café needs to plan what dishes it is
going to offer to its customers. Other than this two menu Pasco Café also needs to consider
special menu, menu for function and menu for special occasions like festivals. Pasco Café is a
cafe and that is why à la carte menu is most appropriate for it.
There are some constraints that Pasco Café needs to consider which are
 Skills of its staff specially its staff who is responsible for making various type of dishes
of Pasco Café.
 Other one is Availability of ingredients which are one of the most important factor for
making dishes.
 Availability of equipment to prepare dishes.
 Quality level of the organisation and cost at which it wants to sell its products.
One important consideration while planning and designing menu is customers and their
requirements. Reason behind this is if the menu is not enough to fulfil customer requirements