This report delves into the critical aspects of menu design and costing within the hospitality sector, specifically focusing on the Melbourne CBD area. It begins with an overview of different types of hospitality businesses, the customers they serve, and the service styles employed, including pre-plated and silver service. The report then analyzes the types of menus offered, such as a la carte and table d'hote, along with operational hours. It includes a recommendation for a lodging hospitality business and proceeds to examine current and emerging food service trends, such as single-use plastics bans, touchless transactions, and zero waste initiatives, along with planning constraints like facility layout, ingredient availability, and marketing implications. Furthermore, the report analyzes food service preferences of the target market and provides detailed examples of both a la carte and table d'hote menus, including cost analysis. The report also offers a comprehensive analysis of feedback options and concludes with recommendations for menu design and costing strategies.
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