This report provides a detailed analysis of menu development, planning, and design at Moor Hall Hotel, focusing on key considerations for costing and pricing, including the impact of cost and revenue, current economic climate, equipment facility, and seasonality restrictions. It presents a budgeted menu with food cost percentages, contribution margins, and popularity analysis, along with recipe cards for selected dishes like Quiche Lorraine and Ice Cream & Sorbet. The report identifies high-revenue-generating items and assesses the hotel's energy and staff costs. A profitability analysis includes calculations for food cost percentage, contribution margin, and customer contribution margin, culminating in a budgeted income statement and cost-to-profit margin ratios. The analysis also examines different approaches to menu costing and pricing, such as ideal food cost pricing and competition pricing, and concludes with recommendations for Moor Hall Hotel to enhance its menu strategy, including diversifying food items and adopting competitive pricing strategies. Desklib offers similar solved assignments and resources for students.
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