This report explores menu development planning and design within the hospitality industry, emphasizing the importance of aligning menu offerings with customer requirements to achieve organizational objectives. It delves into key considerations for costing and pricing menus, including the impact of staffing costs, revenue figures, and business environment policies. The report provides examples of costed and priced menus designed to meet customer needs, illustrating the relationship between food costs, selling prices, and profit margins. It concludes that organizations should prioritize understanding and satisfying customer preferences to drive profitability, while also considering factors like staffing costs, revenue, and environmental policies in the menu planning process. Desklib offers a wealth of resources for students, including past papers and solved assignments.
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