This report offers a comprehensive analysis of hospitality operations, with a specific focus on menu engineering within the context of the Lanesborough Hotel in London. The report begins by tracing the historical development of menus and categorizing different menu types, such as à la carte, beverages and bar, static, du-jour, and dessert menus, providing examples from the Lanesborough. It then delves into the roles and responsibilities of food and beverage managers, highlighting their importance in areas such as staff management, financial planning, marketing, and customer service. The report further explores menu engineering, detailing its systematic approach, including factors like menu psychology, managerial accounting, marketing strategy, and graphic design. It identifies key elements such as food costing, sales analysis, and strategic placement of dishes (stars, plow horses, dogs, and puzzles) to maximize profitability. Finally, the report discusses the issues involved in implementing strategies related to menu planning, particularly concerning healthier options. The report emphasizes the importance of proteins, fats, and carbohydrates in menu design and their impact on customer health.